After multiple weeks of our usual dinners, I was growing tired of the same old dinners. So this week I was motivated to try several new recipes for dinner, and they were AMAZING!
The first recipe I tried out was Greek Pork and Vegetable Kabobs!
Greek Pork and Vegetable Kabobs
Ingredients:
1 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. lemon juice
2 tbsp. plain Greek yogurt
1 tsp. salt
4 cloves garlic, minced
Freshly ground pepper to taste
1-1/2 lbs. pork tenderloin, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch squares
1 medium onion, cut into 1-inch squares (large outer rings only)
4 to 6 long skewers
1 tbsp. chopped fresh oregano (I used dried because I'm lazy)
Pita bread, halved and lightly grilled
Tzatziki Cucumber and Garlic Dip (I used a store-bought brand)
Directions:
Marinate meat for at least
2 hours, but up to 2 days for even more flavor. I marinated the meat for about 10 hours.
1. Place olive oil, vinegar,
lemon juice, yogurt, salt, garlic and pepper in a large resealable plastic bag.
Squeeze bag gently to mix, then place pork in bag. Let marinate in the
refrigerator for at least 2 hours.
2. Thread pork and vegetables
onto skewers and discard marinade. Grill over medium-high heat for 10 to 15
minutes or until pork is cooked though, turning occasionally.
3. Remove pork and vegetables
from skewers and sprinkle with oregano. Place in pita halves and top with
tzatziki.
This recipe was super simple and both Branden and I absolutely loved it. It's definitely being added to our recipe box. If you want to add more color, add some yellow or green bell peppers as well.
The next recipe we tried was a Texas spin on tacos.
Lone Star Fish Tacos
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/4 cup Stubb's Original Bar-B-Q Sauce
1/4 cup grated Parmesan cheese
4 tbsp. Stubb's Bar-B-Q Spice Rub, divided (this is a rub of sea salt, paprika, and black pepper in case you can't find it at the store)
12 taco size corn tortillas
2 cups plus 3 tbsp. canola oil, divded
1 cup beer
1/2 cup flour
1/2 cup cornstarch
1 lb. cod fillets, cut into 3-by-1 inch pieces
1 cup shredded cabbage
1 cup shredded lettuce
2 ears corn, silks and husks removed, kernels cut from ear (about 1 cup) (optional)
Cilantro leaves (optional)
Lime wedges (optional)
Directions:
1. Combine yogurt, mayonnaise, and barbecue sauce in a small bowl and set aside. Combine Parmesan cheese with 1 tbsp. spice rub in a small bowl; set aside.
2. Heat tortillas one at a time (or if you are good you can do 2 at a time) in a large skillet over medium heat, adding
some of the 3 tbsp. oil as needed throughout the process. Drain on paper towels
and sprinkle with cheese mixture; cover with foil to keep warm.
3. Combine beer, flour, cornstarch and remaining spice rub in a medium
bowl. Let sit for 5 to 10 minutes to thicken.
4. Heat remaining oil in a large skillet over medium heat. Coat each piece
of fish in beer batter and fry for about 5 to 8 minutes, turning if necessary,
or until golden brown and cooked through. Drain on paper towels and keep warm.
To assemble tacos, place fish in bottom of tortilla and top with cabbage,
lettuce, corn kernels and yogurt sauce. Garnish with cilantro leaves and lime
wedges, if desired.
The ingredients sound somewhat strange, but trust me when I say they really worked well together! Branden and I didn't include the corn because it saved us time with the cooking. In addition, we just used spinach instead of cabbage and lettuce. We always have spinach on hand and would not have eaten the cabbage other then with this meal. The spinach still tasted great though.
I highly recommend adding the cilantro and lime as well! They really added that extra flavor. If you want some extra spice, add some hot sauce. Branden added Cholula and he said it was great.
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