What I love about grilling are the endless combinations of vegetables that can be grilled. Grilling imparts a smoky and more complex flavor to each type of vegetable that you just can’t get from any other cooking method. The key is low temperature grilling using marinades and fruity oils so that the vegetables don’t stick. In this recipe, I use herbed goat cheese to round out the flavors of the sandwich. If you can’t find Focaccia, use a good fresh loaf of bread. Serve with a side salad or tomato salad.

Servings: 6

Prep Time: 15 minutes

Inactive Time: 1 hour

Cook Time: 20 minutes

INGREDIENTS

• 1 large eggplant, sliced ¼” thick
• 1 red bell pepper
• 1 beef steak tomato, sliced ¼” thick
• herbed goat cheese
• 1 loaf of Focaccia or your favorite fresh bread, sliced into sandwich sized pieces
• basil leaves
• ½ cup balsamic vinegar
• ¾ cup extra virgin olive oil
• 4 tsp fresh thyme, chopped
• 3 tsp fresh rosemary, chopped
• ½ tsp sea salt

DIRECTIONS

1. In a large bowl, mix the balsamic vinegar, oil, thyme, rosemary and salt. Toss in the eggplant to combine and well saturate it. Let sit at room temperature for 1 hour.
2. Bring goat cheese to room temperature.
3. Heat grill. One side to high and the other side to medium-low. Place the whole pepper on the hottest side of the grill. Place the eggplant on the medium-low side of the grill. Turn the pepper until it chars on all sides. Remove and place in a paper bag and seal. Let it steam for 10 minutes. Flip the eggplant over after approximately 7-8 minutes. You are looking for nice grill marks on both sides and for the eggplant to have become soft.
4. While cooking the vegetables, place the bread on the grill to heat up. Be careful so that it doesn’t burn which can happen fast.
5. To clean the pepper, remove it from the bag and gently scrap the skin off including all the charred bits. Remove all seeds and core. Slice into thin strips.
6. Assemble the sandwich by slathering the cheese onto the bread. Layer the eggplant, red pepper and tomato. Top with fresh basil leaves and the top piece of bread.
7. Serve immediately.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

Last night’s Tacos al Pastor gave us so many leftovers that Tostada’s seems to be a natural for tonight’s dinner.  Using Chuck Hughes recipes for Tacos al Pastor, slow roasted pork is transformed in to Tostadas in 10 minutes.

Servings: 12+

Prep Time: 7 minutes

Cook Time: 3 minutes

INGREDIENTS

for the pork

• See Taco al Pastor recipe

for tostadas

• Tostada shells
• Shredded lettuce
• 1 can – refried beans
• Your favorite shredded cheese
• Salsa
• guacamole

DIRECTIONS

1. Heat re-fried beans in a saucepan over medium heat.
2. Reheat pork in the microwave for a few minutes.
3. Layer: beans, pork, lettuce, cheese, salsa and guacamole.
4. Serve immediately.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

My family cannot get enough of Mexican food. We love all the smoky and spicy complex flavors Mexican chilis bring to their food. I have a few slow roasted pork taco recipes on my site because I am in a perpetual search for the best pork taco. This week I used a recipe by Chuck Hughes because I loved the introduction of pineapple to give it a fresh and tangy flavor behind the intensely smoky chili’s.

Recipe by Chuck Hughes

Servings: 12+

Prep Time: 20 minutes

Inactive Time: 3 hours to overnight

Cook Time: 4-1/2 hours

INGREDIENTS

for the pork

• 2 ancho chiles
• 2 guajillo chiles
• 1 cup chopped fresh pineapple
• 2 tbsp honey
• 1 tbsp smoked paprika
• 1 tbsp vinegar
• 1 tsp salt
• 1 chipotle chile in adobo sauce
• 1 tablespoon adobo sauce
• 5 cloves garlic, peeled
• A few sprigs fresh oregano
• One 4-pound pork butt (pork shoulder) roast
• 1 large onion, sliced

for serving

• small white corn tortillas
• sliced white onion
• sliced pineapple
• guacamole
• lime wedges

DIRECTIONS

1. For pork: Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle chile, adobo sauce, garlic and oregano.
2. Slice the roast into 3/4-inch-thick slices, but don’t cut all the way through.
3. Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight.
4. Preheat the oven to 475 degrees F (245 degrees C).
5. Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C). Roast until the meat is very tender, about 4 hours.
6. After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.
7. When you’re ready to serve, thinly slice the meat. Serve the meat on corn tortillas and garnish with onions, pineapple, guacamole and lime wedges on the side.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

Roast chicken is great but usually takes long over 1 hour to cook. For a simple weeknight dinner my roasted chicken breast with oregano vinaigrette is a quick and easy shortcut to a meal the whole family will love. A great way to include a vegetable with this dish is to roast chopped carrots along with the potatoes.

Servings: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

INGREDIENTS

for the chicken

• 1 whole (intact) chicken breast with bones and skin, rinsed and patted dry
• 1 tsp sea salt
• 1 tsp freshly ground pepper
• extra virgin olive oil

for the potatoes

• 2 lbs small Yukon gold potatoes, quartered
• ½ tsp sea salt
• ¼ tsp freshly ground pepper
• extra virgin olive oil

for the vinaigrette

• 1/8 cup white balsamic vinegar
• 2/3 cup extra virgin olive oil
• 1 small garlic clove
• 1 tsp honey
• 2 fresh sprigs of oregano, leaves removed from the stems
• sea salt
• freshly ground pepper

DIRECTIONS

1. Preheat the oven to 425F
2. Place the potatoes in the bottom of a roasting pan. Toss them with salt, pepper and a few drizzles of olive oil. Place each potato skin side up.
3. Place the chicken on a roasting rack above the potatoes. Drizzle enough oil over the top to lightly coat the chicken. Sprinkle salt and pepper over top. Place chicken and potatoes in the oven and cook for 45 minutes or until the juices run clear.
4. While the chicken is cooking, blend all the vinaigrette ingredients together in a food processor or blender.
5. To serve, plate chicken and potatoes and drizzle vinaigrette over top.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

Monday: Rotisserie Chicken Fajitas

Tuesday:  Farfalle with Artichokes, Fennel and Sweet Sausage

Wednesday: Lamb and Beef Burgers with Chipotle Aioli

Thursday: Asparagus and Lemon Tortellini

Friday:  Left Overs

Saturday: Your Choice

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

       

I found, quite by accident, that if you mix ground lamb and ground beef, you can make the most spectacular burgers of all time. The fat from the lamb rounds out the flavor of the beef so you get a succulent and intensely flavorful burger. This time, I was craving something smoky to go along with my burger so I made a quick and easy chipotle aioli using mayo as a shortcut. Chipotles can be spicy on their own, but when mixed with creamy ingredients, in this case, mayo, it eliminates the spiciness and you are left with a smoky creamy sauce that is great for everything from hamburgers to sandwiches. Serve with sweet potato fries.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS

for the burgers

• ½ lb ground lamb
• ½ lb ground beef (ideally 80/20 but you can use leaner beef if you like)
• 1 tsp ground garlic powder
• ½ tsp seasoned salt
• ½ tsp seasoned pepper
• 4 slices of blue cheese or cheddar
• 4 hamburger buns
• 1 small red onion, sliced

for the chipotle aioli

• 1 cup Mayonnaise
• 2 chipotle in adobo peppers + 3 tsp of chipotle in adobo sauce (they come canned and can be found is the Hispanic aisle of the grocery store)
• juice of ½ lemon
• ½ tsp sea salt
• 1/3 tsp freshly ground pepper

• 1 package – sweet potato fries

DIRECTIONS

1. Bake the sweet potato fries per the package instructions.
2. Blend all the aioli ingredients in a food processor or blender until smooth
3. Preheat the grill to medium-high.
4. Mix, with your hands the: lamb, beef, garlic powder, seasoned salt and seasoned pepper making sure to evenly distribute all of the ingredients. Form into 4 hamburger patties.
5. Place the patties on the grill and cook for approximately 4 minutes per side or until your liking. Midway through the cooking process, add the cheese and let it melt on one side.
6. Warm the buns on the grill.
7. Layer the aioli on the warm buns. Add the hamburger patties on top. Garnish with red onions and the top bun.
8. Serve the hamburgers with the sweet potato fries.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

I am in a constant search for ways to convert leftovers into something interesting for the next night’s dinner. Here is a solution for left over chicken or the Rotisserie chicken you bought for last night’s dinner. With a few simple ingredients, plain old chicken becomes smoky and complex in tonight’s Rotisserie Chicken Fajitas.

Servings: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS

• 4 cups of leftover chicken, no bones or skin, sliced
• 1 red bell pepper, cored and thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 large tomato, chopped
• ¼ cup tequila
• ¼ cup chicken stock
• 2 tsp chili in adobo sauce (use the peppers if you like it really spicy), found on the Hispanic isle in the grocery store
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp kosher salt
• your favorite salsa, or try my salsa
• your favorite guacamole, or try my guacamole
• flour tortillas
• 1 cup shredded Cotija Cheese (found in the cheese section of the grocery store or the refrigerated section where Hispanic foods are kept)
• Crèma Mexicana (found in the sour cream section of the grocery store or the refrigerated section where Hispanic foods are kept)
• 4 tbsp vegetable oil
• Lime wedges

DIRECTIONS

1. In a large sauté pan, over high heat, add oil. When hot (but not smoking) add onions, peppers and salt, to taste. Sauté for about 5 minutes. Lower the heat to medium and slowly caramelize the onions and peppers for 10 minutes. Stir in tomatoes, chicken, tequila, chicken stock, chili in adobo sauce, garlic powder, onion powder, cumin and salt. Simmer for another 5-8 minutes. You are looking for the sauce to reduce by half.
2. Heat the tortillas.
3. Spoon the chicken and vegetable mixture over the tortillas. Squeeze the juice of one slice of lime over the top. Serve with Cotija cheese, salsa, guacamole, and Crèma Mexicana.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

Through the mounds of archaic massive green leaves, I found many plump round globes of artichokes in my garden.  It was time to pick them and I wanted to use them in last night’s dinner. Melding the flavors of sweet Italian sausage and anisey fennel with balsamic vinaigrette, this recipe will transport you into the Tuscan countryside on a warm spring day.

Servings: 8

Prep Time: 40 minutes if using fresh artichokes, 15 minutes if using frozen artichokes hearts

Cook Time: 35 minutes

INGREDIENTS

• 10 large artichokes, trimmed to the heart*, or 3 cups frozen, defrosted and patted dry artichoke hearts
• 1 small fennel bulb, halved, cored, and thinly sliced
• 1 small white onion (ideally a fresh spring onion), halved and thinly sliced
• 1 lb farfalle, pasta
• 1 lb bulk sweet Italian sausage or 4 links (casings removed)
• ½ cup dry white wine
• ¼ cup reserved pasta water
• Pecorino Romano Cheese

for the vinaigrette

• 1/8 cup balsamic vinegar
• ½ cup extra virgin olive oil
• 1 tsp Dijon mustard
• ½ tsp sea salt
• ¼ tsp freshly ground pepper

DIRECTIONS

*If you are using fresh artichokes, they need to be trimmed.

a. Fill a large bowl with water. Then add the juice of half a lemon-

b. Pull downwards, snapping off all the leaves, one by one, until you reach the choke. Pull away the purple-tipped leaves of the choke. Holding the artichoke by its stem, scrape off the choke with a serrated grapefruit spoon or a melon baller.

c. Use a sharp paring knife to trim away all the dark-green parts, down to the palest flesh. Slice an inch off the discolored bottom of the stem and trim the rest of it to its white core.

d. Slice the artichokes into thin strips.

e. Drop the sliced artichokes in lemon water to prevent browning.

DIRECTIONS CONTINUED

1. Prepare the pasta per the package instructions.
2. Mix all the ingredients for the vinaigrette in a separate bowl.
3. In a large sauté pan, brown the sausage over medium- high heat. Remove the sausage and set aside leaving the pan drippings in the pan. Add 2 tbsp of extra virgin olive oil along with the onion, fennel and drained artichokes. Sauté over medium-high heat for 15-20 minutes. You are looking for the vegetables to become caramelized. Add reserved pasta water and wine. Cover with a lid and let simmer for another 5 minutes.
4. In a large serving bowl, pour in the cooked pasta, sausage and vegetables. Drizzle vinaigrette over the top and toss to coat.
5. Garnish with cheese.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

Monday: Grilled Chicken Tacos

Tuesday: Sesame Noodles

Wednesday: Shrimp Scampi with Couscous

Thursday: Tofu Stir-Fry with Spinach

Friday:  Left Overs

Saturday: Your Choice

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.

It’s something so simple, Chicken Tacos. The key is making them interesting and tasty. My quick and easy recipe will get you grilling in no time. I prepare a mix of easy to find dry spices, which imparts a smoky and intense flavor to wake up any chicken. Layer your tacos with your favorite salsa and guacamole or try my fresh salsa and guacamole.

Servings: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

INGREDIENTS

• 1 lb chicken cutlets or pounded flat chicken breasts with out skin and bones
• 3 tbsp vegetable oil
• 1 tsp Ancho Chili Powder
• ½ tsp garlic powder
• 2 tsp onion powder
• 1 tsp sea salt
• ½ tsp freshly ground pepper
• 8 fresh corn tortillas, warmed
• ½ cup grated cheese, use their Queso Fresco, our your favorite cheddar
• your favorite Guacamole
• your favorite Salsa
• Mexican Crèma (found in the dairy section or in the Hispanic food refrigerator section)

DIRECTIONS

1. Preheat the grill to medium-high.
2. Place the chicken in a resealable bag along with the oil, chili powder, garlic powder, onion powder, salt and pepper. Mix the oil and spices all over the chicken and let it sit until the grill is ready.
3. Place chicken on the grill and turn approximate 4 minutes into cooking. Grill until both sides have golden brown grill marks and the juices run clear. Place on a plate and let rest for 5 minutes. Chop up the chicken into small cubes.
4. On a plate, layer the tortilla, chicken, cheese, salsa, guacamole and crèma.
5. Serve immediately.

© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.