Meats | The Kitchen Buzzz

Pickled Red Onions

In Meats On August 10, 2021 0 Comments

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Make these easy and delicious pickled onions for grilled meats, poultry and seafood all summer. Once made, the onions keep for up to two weeks (refrigerated). Enjoy!

Prep time: 5 – 10 minutes
Serves: 4 to 6

Ingredients:

1 large red onion, peeled & thinly sliced
1/2 cup water
1/4 cup distilled white vinegar
1/4 cup white Balsamic vinegar
2 tablespoons agave nectar
1-1/2 tablespoons honey
1-1/4 teaspoons salt
1/4 teaspoon crushed chili flakes
1/2 teaspoon dried oregano

Directions:

1. Place onions (tightly-packed) in a one-pint mason jar or other glass jar.

2. In a 4-cup saucepot, combine the water, vinegars, nectar, honey, salt and chili flakes.

3. Bring mixture to a simmering boil.

4. Place jar with onions in a sink to avoid splatters.

5. Pour the pickling liquid over the onions; let stand until the jar is warm to the touch.

6. Sprinkle the oregano over top of onions.

7. Cover the jar with a tightly fitted lid and refrigerate for at least one hour.

8. Serve cold as a side or garnish to meats, poultry and seafood. Alternatively, add the pickled onions to meat, vegetarian or vegan tacos and salads.

9. Pickled Red Onions will keep, refrigerated, up to one week.
Text & Photograph ©2021 Nancy DeLucia Real

Peaches, Blueberries & Oregano Salad

In Meats On July 3, 2021 0 Comments

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This salad was inspired by fresh peaches and blueberries in season. I created a lemon-dijon dressing and tossed it into the fruit. It’s perfect for our upcoming 4th of July cookouts!

Prep time: 5 – 10 minutes
Serves: 4 to 6

Ingredients:
4 peaches, thinly sliced
1/2 cup fresh blueberries
1/4 cup extra virgin olive oil
2 to 3 tablespoons fresh lime juice
1 tablespoon honey
salt & ground black pepper, to taste
1/3 cup fresh oregano leaves

Directions:
1. Place sliced peaches and the blueberries in a 4-cup serving bowl; set aside.

2. In a 2-cup mixing blow, prepare the dressing by whisking together the olive oil, lime juice, honey, salt and pepper.

3. Pour dressing over the peaches and blueberries; toss lightly.

4. Add oregano leaves & toss once more.

5. Serve immediately as a side with meat, chicken or fish. Alternatively, serve this salad as part of a vegetarian or vegan meal.
Text & Photograph ©2021 Nancy DeLucia Real

Carrot-Spice Cheesecakes

In Meats On November 25, 2020 0 Comments

Serve these carrot-spice cheesecakes as a perfecting ending to your Thanksgiving Day feast!

Prep time: 35 to 40 minutes
Bake time: 12 to 14 minutes
Makes: 24 mini-cheesecakes

Prepare the Crust:
24 muffin paper cups (use a solid color or cups with Fall decorations)
1 cup graham cracker crumbs or animal cracker crumbs (ground in a food processor)
1/8 teaspoon ground cinnamon
1/2 stick unsalted butter, melted
-OR-
1/2 cup sunflower or safflower oil

1. Preheat oven to 375°F.

2. Divide the paper cups among two muffin baking pans (each one should hold 12 paper cups). Set aside.

3. In a shallow bowl and using a fork, mix together the crumbs, cinnamon and either butter or oil.

4. When mixture is uniform, using a teaspoon, put some crumb mixture into each paper cup.

5. Using the back of an espresso spoon or small teaspoon, press down, into the crumb mixture.

6. Set the muffin pans with paper cups aside while you prepare cheesecakes.

Prepare the Cheesecakes:
Two 8-ounce packages cream cheese, softened to room temperature
2 large eggs
1/4 cup plus 2 tablespoons regular or natural cane (unbleached) sugar
1/4 cup cup brown sugar
1/2 cup pureed cooked carrots (alternatively, use 1/2 cup baby food pureed carrots)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash ground cloves
1 teaspoon vanilla extract

Directions:
1. In a 4-quart mixing bowl or in a stand mixer fitted with a bowl, beat together the above ingredients on high speed until mixture is creamy and smooth.

2. Drop 1 heaping tablespoon of the cream cheese mixture over the crumb mixture in paper cups.

3. Set each muffin pan on its own rack in oven.

4. Bake the cheesecakes for 6 to 7 minutes.

5. After 6 to 7 minutes, invert the muffin pans.

6. Bake the cheesecakes for an additional 6 to 8 minutes or until tops look puffed and slightly crack.

7. After baking the cheesecakes, set them IN MUFFIN PANS on a counter to cool completely.

8. When the cheesecakes have cooled completely, lift them out of the muffin pans. To avoid crushing the still-soft cheesecakes, use both hands to grab the paper cups and lift them out.

9. Carefully set the cheesecakes on a serving platter. Cover them with plastic wrap and refrigerate until ready to serve.

Ingredients for the Topping:
1 can ready-made whipping cream
24 corn nuts candies
Fresh thyme twigs (cut into twenty-four 1/2-inch twigs)

1 At serving time, place a dollop of whipped cream on top of each cheesecake.

2. Decorate each cheesecake with one corn nut candy and a thyme twig.

3. Serve immediately.

Black Bean Hummus (Vegan)

In Meats On March 16, 2020 0 Comments

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This delicious hummus is great for cold or snowy March days. The black beans and garbanzos are rich in protein and fiber. With tahini and olive oil, this Vegan appetizer tastes rich and velvety!

Prep time: 10 minutes
Makes: 2-1/2 cups

Ingredients:
2 cups canned or pre-cooked black beans, drained
1/2 cup canned or pre-cooked garbanzo beans (chickpeas), drained
2 tablespoons tahini (this is a condiment made from toasted, hulled & ground sesame seeds)
1/2 to 3/4 teaspoons salt
1 garlic clove, peeled & crushed
1/4 to 1/3 cup cold water
4 tablespoons extra virgin olive oil
4 to 6 pita breads, each cut into 6 wedges
1 small avocado, barely ripened & cut into cubes
1 Roma tomato, cut in half, pulp discarded & flesh cut into cubes
3 to 4 dill sprigs, for garnish

Directions:
1. In a food processor, puree together the black beans, garbanzo beans, tahini, 1/2 teaspoon salt, garlic, water and olive oil.

2. When hummus mixture is uniform, taste it. If needed, adjust salt level.

3. Transfer the hummus to a serving bowl; garnish with avocado, tomato cubes and dill sprigs.

4. Serve immediately with pita wedges. Alternatively, cover bowl with plastic wrap and refrigerate up to 4 hours or overnight.
Text & Photograph ©2020 Nancy DeLucia Real

Brown Rice Salad with Carrots, Cranberries & Chives (Vegan)

In Meats On September 3, 2019 0 Comments

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Now that we’re back to “laboring” after Labor Day, keep it simple in the kitchen. Here is a fast, delicious Vegan rice dish!

Prep time: 30-40 minutes (for cooking rice)
10-12 minutes (for assembling salad)
Serves: 4 to 6 (as a side dish)

Ingredients:
1 cup organic brown rice (any variety)
3 to 4 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 to 2/3 cup dried cranberries
1 small to medium carrot, peeled & finely shredded
1/2 cup finely-chopped, fresh chives
1/2 teaspoon Dijon mustard
4 to 6 fresh mint leaf sprigs for garnish

Directions:
1. Cook the rice according to package directions.

2. If rice has some liquid after it has cooked, make sure to drain the rice in a colander.

3. Transfer the cooked rice to a glass, porcelain or metal mixing bowl (DO NOT USE PLASTIC, AS IT WILL HEAT UP).

4. Add all ingredients except for mint leaf sprigs to the rice in bowl; toss and taste.

5. Adjust seasonings, per taste.

6. Garnish with mint leaf sprigs and serve as a side dish.

NOTE: This rice salad can be made early in the day and covered, set on a counter at room temperature. It also keeps well as a leftover, refrigerated, up to 3 to 4 days.
Text & Photograph ©2019 Nancy DeLucia Real