I told you all I would be grilling a lot more and look here I am again. I admit it I am truly in love with my new grill and have been cooking daily with it. Tonight I wanted to make some kofta and I thought “what about grilling the kofta”? Hey, I have never had it and it sounded good to me and guess what? I was right on the money it was out of this world. The kofta was less greasy and the meat was so juicy. Ahh a kofta haven.
By the way sorry if Ya Salam Cooking has been loading slower then usual. It was my fault but I have fixed it now. I switched to a new domain and had the forwarding all mixed up when all the time I could have easily done it through blogger oops. You live and learn I guess. Anyway just be sure to update the link to http://www.yasalamcooking.com/ and it should load fast again. Thanks you all.
1 pound ground beef
1/4 cup find bread crumbs
1 teaspoon Arabic Gulf Mix
1/4 cup scallions, finely diced
salt and pepper to taste
1. In a large bowl add beef, egg, bread crumbs, spices and scallions. Mix well with hands until well combined. Shape into sausage like shapes. Place on a hot grill or grill plate and cook on each side until no longer pink.
I love taking a day when I have some free time and prepping my vegetables for later usage. I always wash, dry and then slice and dice away. I slices carrots, dice onions, chop scallions, chop bell peppers, make ginger paste and cut the stems off chili’s. I individually wrap each one in a 1 quart freezer bag. Make sure you get most of the air out of the bag so they do not get freezer burn. I label mine but I personally do not date them because I use them so frequently. If you will not then you should date them.
Prepping your vegetables saves so much time, you would not believe it. We all have days were not in the mood to cook or were just in a hurry. Regardless of what your reason is this is a great method for any cook. The vegetables stay fresh and full of nutrients as well. I just grab some frozen and throw it in the pan I am cooking in and there you go fresh vegetables in no time.
This oven baked omelet is my favorite breakfast food. It combines everyone’s favorites all in one easy dish. And not only is it easy to cook its easy to remove from the pan. The iron skillet gives this dish a delicious taste.
5 eggs, beat
2 tablespoons sunflower oil
1/4 cup milk
8 slices of Turkey bacon, diced
1 small onion, diced
1 potato, peeled and diced
salt and pepper to taste
1/4 shredded cheese
1. Pre-heat oven to 350F. Lightly grease a 6-inch iron skillet. In a 4-inch skillet on medium heat add oil. Add onions, potatoes and bacon. Cook for 10 minutes or until tender. In a small bowl add eggs, milk, salt and pepper, mix well. Pour egg mixture into iron skillet. Add potato mixture into eggs mixture. Place iron skillet into the oven for 20-30 minutes or until egg is completely cooked. Sprinkle with cheese and allow to melt quickly in the oven.
Yields: 4 servings
Mexican Street Corn is such an unusual yet delicious recipe. When my family and I were living in Oklahoma I first tried it at the Oklahoma State Fair. The state has a large Mexican community so I was able to try to many succulent foods. When you first try it you will not know what that flavor is and you will not care because it is good. The seasoning and lime really just make this recipe.
My husband and I decided to buy one of those indoor grills. We chose the Black and Decker Health Grill since the grease is not held in the pan. I am really amazed at this product. I made some steaks and corn on it last night and it was so good. You can not get a steak like that in the oven. Back home my mom has one of those massive gas grills and its the only thing I use when I am there. I am sure you will be seeing a lot more grilled recipes from me.
I also want to remind everyone about the “Let Them Eat Cake” monthly cupcake challenge. All entries should be emailed to me by the last day on the month and will be posted on the first. I have already got some in and they look amazing. You can read more about it here. I can not wait to see what you come up with.
4 ears sweet corn, husks removed
2 tablespoons oil
1/2 cup mayonnaise
2 teaspoons grill seasoning or a mix of chili powder and garlic salt
1. Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, grill seasoning and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.
Yields: 4 servings