Grilled Chicken Skewers with Tzatziki and Veggies

A light and refreshing meal that is healthy and delicious!   

Grilled Chicken Skewers with Tzatziki and Veggies  4 servings

Chicken:

27.3 oz. raw boneless, skinless chicken breast cut into 2” pieces

4 teaspoons avocado or olive  oil 

1 teaspoon each dried oregano and thyme 

1 /2 teaspoon cayenne oeooer, or to taste

Salt & pepper to taste, about 1/4 tsp. each 

Veggie Suggestions:

Cremini mushrooms, whole or halves, optional  

Sliced cucumber (we prefer the mini Persian cukes)

Cherry tomatoes

Tzatziki:

12 oz. plain low-fat Greek yogurt 

1/2 cup grated cucumber 

3 tablespoon chopped fresh dill about 1 tablespoon+  dried dill

2 tablespoons fresh lemon juice 

3 garlic cloves, minced 

Salt & pepper to taste, about 1/4 tsp. each 

1. Chicken: If using wooden skewers, soak in water at least 20 minutes to prevent from burning. Preheat grill to medium-high.
2. In a bowl, add chicken pieces and sprinkle with dry herbs/salt & pepper. Drizzle with oil and toss to coat.
3. Thread chicken onto skewers and arrange on grill with some space in between each skewer.
4. Cook about 7 min. until chicken is cooked through, flipping a couple times during cook time. If using an indoor grill, chicken can be covered with a lid for part of the cooking time. Cook to an internal temperature of 165° F. 
5. Mushrooms: If desired, thread mushroom on additional skewers, or simply cut in half, brush with oil and grill alongside the chicken. Cook until tender. 
6. Serve skewers with Tzatziki dip, lemon wedges, and your favorite chopped fresh veggies! 
7. Tzatziki:  Combine all ingredients and refrigerate until ready to use. 

Spinach, Mushroom & Pasta Skillet

Inspired by a recipe at Eatwell 101 blog, this recipe fits the bill for a low-cholesterol (as recommended by my doctor) but tasty main dish. It is definitely on my “make again” list.

Spinach, Mushroom & Pasta Skillet   2 main dish servings

7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
   
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
   
   
   
7. Add Parmesan cheese and stir the ingredients to combine.

Recipe without photos . . .

Spinach, Mushroom & Pasta Skillet   2 main dish servings

About 7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
7. Add Parmesan cheese and stir the ingredients to combine.

Philly Cheesesteak Sloppy Joes

A cross between a Sloppy Joe and a Philly Cheesesteak, this recipe is DEFINITELY A KEEPER!  My sister Marla Payne discovering this “gem” and sent a link to the recipe along with rave reviews. She found it at Best Blog Recipes. 

Philly Cheesesteak Sloppy Joe served with slaw & chips.

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
   
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
   
   
   
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
   
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Recipe without photos . . .

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Mushroom & Asparagus Orzo Risotto

We are definitely ready for spring and all the menu changes that come with the season. This risotto filled with asparagus and mushrooms and flavored with garden thyme, is just what we had in mind. 

Grain-shaped orzo pasta is cooked like risotto to create this creamy dish that is quite versatile in terms of additions and can be a main or side dish. Preparation relies on the same method used when preparing risotto from starchy rice like Arborio. 

 

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
   
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
   
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.

Recipe without photos . . .

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides

Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Spinach & Artichoke Stuffed Shells

A great dish for Meatless Monday! The flavors and creamy richness of spinach-artichoke dip is transformed into a healthier main dish. Instead of cream cheese, pureed white beans are used the bind the filling used to stuff jumbo pasta shells. It’s a hearty vegetarian dinner or leave off the mozzarella cheese if you want to create a vegan dish.

I divided the shells into 2 smaller-slzed dishes; we ate one and froze the other.

Spinach & Artichoke Stuffed Shells    5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 to 2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
   
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
   
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
   
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
   
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread 1 1/2 cups marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
   
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed.
   
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

Recipe without photos . . .

Spinach & Artichoke Stuffed Shells   5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed. 
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

 

Creamy Spinach Mushroom Tortellini

Barry gave this vegetarian entrée a thumbs up. He actually mentioned how good it was three times during the meal. I agreed wholeheartedly! I will make it again! 

The crinimi mushrooms add a meaty texture and taste but button mushroom could be used. Add extra spinach or sauté some red peppers along with the onions. Even use sour cream in place of heavy cream. 

Creamy Spinach Mushroom Tortellini

2 tablespoons+ olive oil

2  medium yellow onions, thinly sliced

1 tablespoon olive oil

8 ounces crimini mushrooms 

1/4 teaspoon salt

8 ounces spinach

1 cup heavy cream (or use 1 cup half-n-half but then add about 1/4 to 1/3 cup Parmesan cheese to mixture)

1/4 teaspoon salt

18-19 ounces frozen cheese tortellini, cooked according to package directions

1/4 teaspoon black pepper 

1/4 teaspoon ground nutmeg

1. Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10+ minutes, constantly stirring with the spatula; continue to cook until they are lightly browned; add more olive oil if needed. 
2. Heat 1 tablespoon olive oil and then add sliced mushrooms. Sprinkle with 1/4 teaspoon salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

   
3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

4. Add 1 cup of heavy cream, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground nutmeg to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

5. Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat or longer if cream needs to reduce slightly. 
   

Recipe without photos . . .

Creamy Spinach Mushroom Tortellini

2 tablespoons+ olive oil

2  medium yellow onions, thinly sliced

1 tablespoon olive oil

8 ounces crimini mushrooms 

1/4 teaspoon salt

8 ounces spinach

1 cup heavy cream (or use 1 cup half-n-half but then add about 1/4 to 1/3 cup Parmesan cheese to mixture)

1/4 teaspoon salt

18-19 ounces frozen cheese tortellini, cooked according to package directions 

1/4 teaspoon black pepper 

1/4 teaspoon ground nutmeg

1. Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10+ minutes, constantly stirring with the spatula; continue to cook until they are lightly browned; add more olive oil if needed. 
2. Heat 1 tablespoon olive oil and then add sliced mushrooms. Sprinkle with 1/4 teaspoon salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

4. Add 1 cup of heavy cream, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground nutmeg to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

5. Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat or longer if cream needs to reduce slightly. 

Chris LaPorte’s Mushroom Port Wine Sauce

Beef is Chris LaPorte’s speciality—perfectly seasoned and cooked steaks, prime rib, country fried steak, and melt in your mouth pot roast. He’s worked in the food service industry for 23 years, and is an excellent chef/cook. His work ethic is outstanding and he’s fun to work with. Barry learned so much from him when he cooked part-time (following retiring from teaching) at the Kirby House and he say’s, “Chris was inspiring!” As the former catering manager at the Kirby House, I can also say that he was a delight to work with and always up for an adventure.

Chris currently grills steaks and cooks up an array of good food at the Hitching Post Restaurant in Old Abilene Town, Abilene, KS. (Facebook—Hitching Post)

It was definitely my pleasure/honor to be able to write a story about his many skills for the winter 2018 issue of KANSAS! magazine. This is Chris’ original recipe that was featured in that magazine. 

Chris LaPorte’s Mushroom Port Wine Sauce 

Chris serves this over grilled filet mignon.

INGREDIENTS

2 tablespoons salted butter 

1/4 cup finely chopped shallots

1 pound crimini (baby portabella) mushrooms, sliced

1 cup port wine

1/4 cup coarse ground Dijon mustard

14-ounces (1 3/4 cups) beef broth

2 tablespoons cornstarch dissolved in 1 tablespoon water

1 tablespoon cold butter 

INSTRUCTIONS

1. Melt 2 tablespoons butter in large skillet over medium-high heat.
2. Sauté shallots until slightly soft.
3. Add mushrooms and cook until tender; remove from skillet and set aside.
4. Pour port wine into skillet and bring to a boil; boil until wine has reduced by about half and has a syrup-like consistency. 
5. Whisk in the mustard and beef broth; then whisk in the cornstarch dissolved in water to slightly thicken the sauce. 
6. Remove from heat and whisk in remaining 1 tablespoon cold butter to create a velvety sauce.
7. Add mushrooms back to sauce and serve over grilled steaks.

   

   Winter 2018 issue of KANSAS! Magazine
   For more more info about the magazine go to                                                                             KANSAS! webite.
   This issue also  feature Readers' Choice Weekend Getaway, 2018 (including Abilene, KS)
   + a tribute to Abilene's Joe Minick!