This is soooooooooo good, especially for the coming Summer days. It’s not heavy and so fresh in flavors. You can make this the night before if you have plans the next day and want to bring food. Whether you’re going to the beach, picnic, anywhere. You don’t have to slice them up into individual small bites but if you do it’s perfect as an appetizer. I personally just love throwing it into a wrap and eating it like a burrito but you do whatever your heart desires. Feel free to use chicken and bacon instead. And if you’re not a fan of arugula, try spinach! There are plenty of variations to make so you’re not left board. Use what you love is what’s most important.
TURKEY PANCETTA WRAPS
Place the pancetta slices on a large baking dish and bake at 400 F degrees for 12-15 minutes or until crispy. Remove from heat and let cool.
Cover the bottom of a baking dish with cooking spray and lay the turkey breast side by side. Sprinkle the sea salt, pepper, Italian seasoning on top and drizzle with olive oil. Bake at 400 F degrees for about 20 minutes give or take. Remove and let cool.
Rough chop the turkey and place in a large bowl. Add the mascarpone cheese, whole grain Dijon, arugula, and honey. Crumble the pancetta into the bowl. Mix everything together really well.
Spread the mixture onto one end of our tortilla and wrap it up.
A friend of mine celebrated his birthday in September and gave me a little hell for not posting a Bourbon Balls recipe on the food blog in honor of bourbon month. I’ll admit I had never heard of bourbon balls before until he mentioned it. WELCOME TO THE SOUTH, JENN! I had discovered there are so many ways to make yummy bourbon balls and I truly wanted to try a few different variations but because I was on a mission to make a batch for his birthday, it was important that I took into consideration of his nut allergy. Instead of using 1 cup of ground pecans, I used shortbread cookies. All that butter, come on… of course it was still good. So, if you’re looking to make this recipe, feel free to use pecans if you like. I have found using pecans is most traditional.
When making these sexy bite-sized treats it’s important to keep extra bourbon available because depending on the weather that day you may need to add more bourbon. For example, the dry air of Autumn was kicking in and so I had to add an extra splash. And even some times had to dip my finger tips in bourbon that I poured in a bowl to help smooth everything out. Also make sure you use a bourbon that you love drinking.
A few last things to make your bourbon balls more to your personal liking. You don’t have to roll the balls in cocoa powder, you can use whatever you like. Finely chopped coconut shavings, mini chocolate chips, crushed nuts, powdered sugar, or sprinkles. I lightly brushed edible gold dust on top of mine after rolling them in cocoa powder for a subtle look of class, which you can find at pretty much any craft store or on Amazon.com. Let me know how they come out for you!
Use a food processor to ground the Nilla wafers and shortbread cookies until it’s a flour consistency. If there are any big chunks, remove them.
Add the powdered sugar, cocoa powder, and salt. Pulse several times until everything is combined together. Then, add the bourbon and honey. Let the food processor run until everything forms together like a big sticky ball. Add a splash of bourbon if the dough is too dry.
Place the bourbon dough in a glass bowl, cover with plastic wrap and chill for 30 minutes. Put about an 1/8 cup of unsweetened cocoa powder in a separate bowl.
Use a medium-sized melon baller to scoop out the bourbon dough. Gently roll the dough in between the palm of your hands until it forms a perfect sphere. Roll each ball in the unsweetened cocoa powder and place in a paper candy cup.
Refrigerate until ready to serve. They also stay just fine at room temperature.
WOOHOO!!! I’m thrilled to share my 100th recipe with you on this nifty lil food blog of mine. It’s been over two years now and I remember the day I launched it thinking it’s going to take forever for me to catch the attention of many from around the world. Because all I really want to do is share how simple cooking can be (and I’m not even a chef nor trained in any fashion). I’ve been a strong believer that utilizing moderation in everything not only with food but anything else is a great way to be healthy, feel healthy, live healthy with little to no failures, lesser cravings like many people struggle with, with actual diets. This of course is best practiced in combination with getting adequate exercise regularly. So what better way to celebrate all of that with grilling! If you’re not a big veggie person, this is a great recipe to help turn you into one.
Make sure if you’re using wooden skewers, to soak them for about 20-30 minutes in water first. You will likely need 6 wooden skewers for this recipe. Personally, I love using the long metal ones that you can get pretty much anywhere. If you can’t find any kind of bourbon ale beer (I use Kentucky Bourbon Barrel Ale) you can always use your favorite light beer and add 1-2 shots of bourbon to it. Lastly, you can serve this with anything you want a suggestion, I love serving mine over rice. My Lemon Turmeric Rice is perfect for this recipe because all you have to do is throw everything together and let it cook on its own while you’re tending to the kebabs. Happy Grilling!
BOURBON CHICKEN KEBABS
Combine everything together in a large glass bowl, cover and let it sit in the fridge over night.
Remove the chicken from the marinade setting the marinade aside for later.
Place the chicken, zucchini, mushrooms, bell pepper, and onion on skewers, alternating them. Place them on a large plate and set aside.
With a fine strainer, strain the marinade into a small sauce pan (to remove the chicken bits) over medium-high heat.
Add the dark brown sugar, honey, and sea salt, stir. Let it come to a steady boil, whisk on and off until it reduces about half.
Turn off the heat, strain one more time into a glass. Reserve about half for basting when you grill the kebabs and the other half to drizzle when you serve.
Heat the grill on high for about 10 minutes. Drizzle about a tablespoon of oil into the glaze, stir and baste the kabobs. Grill them for 10 to 12 minutes, rotating 90 degrees every 4 minutes, basting each time you turn them.
I shared a picture of these tacos on my Facebook page recently feeling completely unsure whether it would be a waste of time or not to share this recipe. Most people typically expect some kind of meat in their meals so it left me undecided. I know I shouldn’t really care especially if it’s good food because someone out there will enjoy it BUT lets face it… I’m female. Italian… I’m a pleaser. Enough said LOL! I will not disappoint you with these. They’re sweet. Spicy. Warm in flavor all the while still very fresh tasting. And it keeps well in the fridge for a week!
Of course you don’t have to use butter lettuce as the tortilla replacement. By all means, use your favorite tortilla if you like. Although I wanted to complete this healthy meal with a lighter, healthier option. Cabbage and Swiss chard are super yummy tortilla substitutes too. I’ve added avocado to it and even tried it with a little bit of my Roasted Jalapeno Guacamole which is pretty damn awesome! OH! How can I forget cheese… yeah, it’s kinda against my religion to have tacos with out cheese… yet I resisted this time for the recipe. That doesn’t mean you can’t do WHAT-EVER-YOU-WANT!
SPICY SWEET POTATO TACOS
Toss the sweet potato, cumin, paprika, coriander, cayenne pepper, and olive oil together. Place into a baking dish and bake at 400 F degrees for 15 - 20 minutes.
Over medium-high heat saute the onions and garlic with olive oil until the onions are translucent. Add the black beans, corn, sweet potato, rice, honey, and lime juice. Stir everything together and let it cook for about 3 minutes or until everything is warmed through.
Serve in individual butter lettuce leaves. Garnish with cilantro.
Mmmm who doesn’t like kabobs? They’re simple to make, fairly quick to put together and cook… and they can be very healthy. These aren’t the healthiest ones but they’re close enough, full of flavor and sure beats trying to be healthy eating out since that’s nearly impossible. And yes, even a salad from a fast food joint is a lost cause.
This recipe is really all about the marinade. So make sure you pick a good porter beer. I use all chicken breast but feel free to use chicken thighs or half and half. And of course you’re not limited to only using one color of bell peppers. You can always add additional veggies to the mix too. As always while all my recipes are great as is, they’re also there to inspire you to make them how you would enjoy them best!
HONEY PORTER KEBABS
Combine everything together in a large glass bowl, cover with plastic wrap and let it marinate for at least a couple of hours, even better over night.
Pour the leftover marinade and dark brown sugar into a small sauce pan over medium-high heat. Let it come to a boil whisking it for about several minutes until it thickens just enough to glaze the back of a spoon. Mix in about 1/2 tablespoon of olive oil and set aside.
Assemble the skewers with the chicken, onion, bell peppers, and tomatoes by alternating them.
Put the skewers on the grill, brush the marinade generously on top and close the grill for about 3 minutes to get a char started. Turn the skewers about every 2-4 minutes and brush more marinade each time for a total grilling time of about 15 minutes give or take.
Remove the skewers onto a clean plate and if there's any marinade leftover you can always place the remaining on top. Garnish the top with some chopped cilantro.