Tag Archives: Adobo

Grilled Artichokes

Posted on by

If you’re an East coaster like we are, I’m sure you headed outside last Sunday and stuck your face to the sun to soak up the warmest day we’ve had all year! I didn’t throw on my bathing suit just yet, but I did break out the flip flops and fired up the grill. (And popped open a bottle of Pinot Grigio, of course…).

Grilled veggies are one of my favorite sides, so I took advantage of the beautiful sunny day and grilled some artichokes. If it’s still too cold where you are (I heard Michigan got 8″ of snow last week?! Our condolences…) you can also roast them like we mention in our Eat Your Vegetables post.

  • 2 artichokes, cut in half down the middle
  • 3 garlic cloves, chopped
  • 3 tbsp of olive oil (enough for coating the artichokes)
  • 2 tsp of garlic salt or Adobo
  • 1 tsp of  parsley (dried or fresh)

Fill a pot with enough water to cover the artichokes, or use with a steamer. While the water is boiling, drop in the garlic cloves to infuse the artichokes with a bit of the flavor. Boil or steam for about 20 minutes. In the meantime, mix together the olive oil, 1 tsp of the garlic salt and parsley.

When the artichokes are done, coat them well with the olive oil mixture. Place them on a hot grill flat side down and sprinkle with the remaining 1 tsp of garlic salt. Grill each side for 8-10 minutes. They go great with our Sherry Vinegar Hanger Steak or Omega 3.

Grilled artichokes

 

Happy Eating, XO.

Caprese Salad Meets Grilled Cheese

Posted on by

This sandwich is for those who don’t have a ton of time and don’t want to sacrifice on flavor. Over the weekend, I was looking for something to throw together in between doing laundry and cleaning…two of my favorite things (yes, that’s sarcasm). I was also going out to dinner that night (starting the birthday celebrations early!) so I didn’t want it to be too heavy. I happened to have these ingredients on hand so in to a sandwich they went!

  • 3-4 slices of mozzarella cheese
  • 3-4 slices of tomato (vine tomatoes are my favorite but you can use whatever you have)
  • Italian bread
  • Fresh basil
  • Adobo (you should have this stocked in your kitchen at all times, seriously. It can be used to liven the flavor on almost any recipe.)
  • Feel free to add balsamic dressing as well. I didn’t have any to use this time around.

As you would imagine – layer the mozzarella, tomato and basil and add a light sprinkling of the Adobo on the bread. I have a handy dandy panini press,  but you can also use a pan on the stove – think “grilled cheese”. I left mine on the press for about 6-7 minutes, just enough to melt the cheese and soften the tomatoes. And it was all done just before the dryer buzzer went off…

IMG_0023

Happy Eating, XO.