Rock An Easy Cook-out Even If It Rains

Has it been raining on your side of town lately? In my city, I get one day of pure sun-shine and the next, rain instead of sun-shine. One of the days mother earth decided to moisturize herself, was a day I had planned on cooking out on the grill, this meant of course that I could not and had to find an alternative meal… or did I?

How’s that saying go? Where there is a will,  there is a way. Let’s just say I got my cook-out meal, just in a different way.

Below is the recipe I used to achieve my indoor cook-out dinner

If  you are someone who does not eat chicken you can play with recipe and replace it with salmon or your desired meat replacement.

Recipe directions below

Main course Ingredients:

  • 1 head broccoli – shaved
  • 1 lemon – juiced
  • 1 pinch chili flakes
  • 1 dozen chicken drumsticks
  • 1 bunch scallions – root ends trimmed
  • 2 tbsp olive oil + 1 tsp
  • 1 tsp honey
  • kosher salt and freshly ground black pepper

Ingredients needed for the Southwestern rub:

  • 2 tbsp sweet, smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp kosher salt
  • 3 tbsp chili powder
  • 1/2 tsp cayenne
  • 1 tbsp ground coriander
  • 1 tbsp onion powder
  • 1 tbsp ground black pepper
  1. Preheat the oven to 400 degrees
  2. Line a rimmed baking sheet with aluminum foil
  3. On the left side of the baking sheet, add the chicken drumsticks
  4. Drizzle with a tbsp of olive oil, then season with the Southwestern Spice Rub
  5. Next to the chicken, add the scallions and jalapenos, then drizzle with a tsp of olive oil and season with salt and pepper
  6. Bake for 30 minutes
  7. Finely chop the scallions and jalapenos, then add them to a large bowl
  8. Add the lemon juice, honey, and chili flakes, and mix
  9. Season with salt and pepper as needed
  10. Add the shaved broccoli and toss until coated all over
  11. Remove the chicken and the broccoli to serving platters

And there you have it!

A quick cookout, accomplished by not going outside.

A meal is never complete without something a little sweet. To end the night with a bang, you can make home-made popsicles… Adult Version!

All you will need for this is:

  1. A freezer

2. Juice

3. Your preferred spirit

4. Popsicle molder

Directions:

First pour one shot of your spirits into the mold, two if you want them potent, and then fill the rest of the mold with your juice.

After that allow the mold to sit in the freezer for about an hour and a half ( the time it will take to make dinner) and then enjoy.

Side note: For children you remove the spirit ingredient!

I hope you enjoy this meal, and leave a comment below sharing your thoughts!

Grilled veggie pockets

(serves 6-8)

4 potatoes peeled and cubed

12 oz pack of frozen mixed vegetables

1 packet Lipton onion soup mix

Butter (you don’t need much)

The idea is to mix it all together, divide even portions onto foil squares large enough to fold and enclose vegetables, put the packets on the grill until veggies are tender. Maybe 15-20 minutes. The size of your potatoes will determine the cook time. I cooked the potatoes for 7-8 minutes, then added the veggies and cooked for another 8-10 minutes but I like my potatoes soft and my veggies a lil on the crunchy side.

Of course you can add or substitute ingredients. If you do please share your variation.

Enjoy

F. F. T. (Food For Thought)

Creamy Garlic Butter Tuscan Shrimp over Salmon and Quinoa

About 2.5 years ago, I came across this Creamy Garlic Butter Tuscan Shrimp recipe on Pinterest and it has been my favorite meal to cook ever since! Shortly after that, I decided to try it with Salmon for my boyfriend and I’s first anniversary (I also found this recipe on Pinterest). I had each recipe over rice or noodles, but I preferred the rice. This meal is definitely a fan favorite, especially of Courtney B. and my boyfriend.  This time I made it, I decided to switch it up though and combine the two recipes. It wasn’t hard  to do at all. I cooked the salmon first and put it over quinoa (YUMMY!), and then followed the shrimp recipe.

After I completed the entire recipe, I poured the sauce over the salmon. I have not tried making it with the optional white wine yet, because the recipe amazes me without it, but I will include that addition in the future. I also like to add mushrooms in when I’m frying the onion. I highly recommend this! Try it out and let me know how you like it. If you are a seafood and alfredo lover, I promise you will not be disappointed! Also, let me know if you add any additional ingredients that you think makes it taste better!


Pretzel Salad

Ingredients Needed:

1 Bag a stick pretzels 

1 12oz container of cool whip 

8oz block of cream cheese

sugar

1 stick and a half of butter

Directions:

First mix the pretzel sticks, melted butter, and 1/2 cup of sugar. 

Next Bake in oven for about 7 mins, take out once sugar is crystalized on pretzels.

Let it cool down.

In a large bowl (glass, bamboo, or silicon preferably) #savetheEarth

beat cream cheese and another 1/2 cup of sugar together until creamy and smooth.

Next stir in the drained can of crushed pineapples and full 12 oz container of cool whip

Lastly mix in the the pretzel pieces, be sure to get the left over butter and sugar for extra flavor! 

Refrigerate for about and hour and it is ready to eat! 

If you have any recipes that you would like to share, please send them to thumpinthought@gmail.com to be showcased on the first Tuesday of next month!

Food for Thought

My mother made this dish and it was magnificently delicious. She did not follow a recipe so the amounts you use may be a little different. When I cook, I tailor it to the people that are going to eat it. If they don’t like something, I may substitute it for something they do like. Sometimes I cut it up small, or puree it so they can’t even tell it’s in there. Do what feels right. Taste it along the way and do what tastes right. Have fun while doing it and be sure to share your pics.

Vegetarian Alfredo

Ingredients

Linguini noodles or zucchini noodles

½ – 2/3 cup Onions

1 clove Garlic (about 1 tsp if minced)

1-1 ½ cups Bell peppers (red, yellow, orange)

1 can Rotel tomatoes

1 cup Mushrooms (baby bella or shiitake)

½ cup Cashews

½-2/3 cup Almond milk

½ cup water

3 tbsp Butter

1 tbsp Nutritional yeast

Salt

Pepper

Old bay seasoning

½-3 tbsp All-purpose flour (you may want to add slowly so it’s not too thick)

Directions

Soak 1 cup cashews for at least 15 minutes

Linguine cooked al dente

Sautee onions, garlic, and bell peppers in butter (5-10 minutes). You may want to substitute or add broccoli and cauliflower

Add 2-4 tbsp all-purpose flour to sautéed mixture, it will look a little pasty. Stir for a minute or two, to mix butter with flower and to coat vegetables

Poor the water off the cashews. Use equal amounts cashews and water in food processor until liquid

Add 1 tbsp nutritional yeast

Add liquid to vegetable flor mixture; stir frequently for about 2 minutes then add almond (soy or coconut) milk until it’s the consistency you want. Keep in mind, it will thicken some by the time it’s done.

Cook Baby Bella mushrooms (may substitute Shitaki) with a little Almond milk, salt and pepper to taste; add to sauce mixture (I used shitaki and just added them to my sauce without sautéing them first

Add old bay seasoning to taste

Add Rotel tomatoes if you like spicy

Add linguini to pan; let simmer

*I added zucchini noodles, carrots, crab meat and fresh parsley from my garden that I cut a few days before and wanted to use. My son said the cashews weren’t processed enough for him so my daughter suggested adding crab meat. The next day the sauce was creamier.

The zucchini noodles were thawed and pan heated; they were a little soggy for my taste and texture. I also cooked some edemame noodles that I bought from Aldis, just in case. They weren’t bad. Make sure you salt the water when boiling. Please use whatever you and your company will enjoy the most.

The zucchini noodles were thawed and pan heated; they were a little soggy for my taste and texture. I also cooked some edemame noodles that I bought from Aldis, just in case. They weren’t bad. Make sure you salt the water when boiling. Please use whatever you and your company will enjoy the most.

If the cashew milk creamy sauce isn’t your thing here is a link to a tasty alternative…https://www.allrecipes.com/recipe/272444/creamy-garlic-butter-sauce/

Snack

No Bake Energy Bites 

I found this recipe on Pinterest when I re-started my physical health journey. They remind me of the chewy chocolate chip granola bars. It’s a yummy healthy snack that also gives you energy. Everyone that I have made them for has absolutely loved them and It doesn’t talk long to make them. This recipe calls for flax seeds, but I personally have not added them yet but I do enjoy the addition of chia seeds. Try It and let me know what you think!

Here’s the recipe: http://www.gimmesomeoven.com/no-bake-energy-bites/

Best, 

Alex