May 24, 2012

Lovely Lemony Meal

Today I came home and had this fabulous recipe in my head. When I came into the house and looked in the freezer, I was out of Chicken. I went into the garage freezer and found some Pheasant from Brandon’s winter hunt. I was excited but knew that I would have to make a marinade and let it soak a bit longer. Pheasant is a bit tougher than chicken and it takes longer to soak in the flavors but if you do it correctly, it tastes like moist chicken. Fortunately I had time because Brandon was finishing his swim at the gym and he still had to heat up the grill. I got to use Fresh Rosemary from my garden so I spent a little bit of time weeding while the pheasant marinated and I even experimented with a lemon bread.

Lemon Rosemary Pheasant

Ingredients:

3 small Pheasants cutlets, thawed
1/2 Lemon, juice only
1 sprig Rosemary, broken apart
1 tsp Garlic Powder
1 tsp Sea salt
2 TBS Olive Oil

Process:

Place Pheasant in a bowl.
Add all ingredients to the bowl and let marinate for 45-60 min in the refrigerator.
Remove pheasants and place on grill (Grill heat about 275 degrees).
Cook for 5-8 minutes on each side until the center is no longer pink. Watch the meat, you do not want to overcook pheasant as it will get dry and tough if overdone.

Smelled amazing on the grill and it was so juicy and flavorful!

Grilled Brussel Sprouts

Ingredients:

Brussel Sprouts
3 Tbs Olive Oil (enough to coat the sprouts)
1 Tbs Sea Salt
1/4 tsp Pepper
1 tsp Garlic Powder
(All seasonings are to our taste so add the seasonings you like best, Brandon adds old bay or Cajun seasoning at times. )

Process:

Slice the ends off of the sprouts and place them on a Grill tray lined with tin foil.
Coat Brussels with olive oil and seasonings.
Place on the grill at about 275 degrees for 30-35 minutes until Brussel sprouts are soft. I like mine crispy on the outside but watch them and cook them to your liking.

They are really good when the leaves fall off and get burnt- tastes like a Brussel sprout chip!

Lovely Lemon Bread

Ingredients:

3 1/2 C. Almond flour

1/2 tsp Baking Powder

1/2 tsp Sea Salt

1/2 Lemons Zest

2 Lemons, juice

1 tsp Vanilla Extract

1/3 Cup +1 TBS (or 6 TBS) Honey

5 Eggs

Process:

Preheat Oven to 350 degrees
In a mixing bowl, combine Eggs, Lemon Juice, Vanilla and Honey. Mix on Medium speed until well blended.
In a separate bowl, combine Flour, Baking Powder, Sea Salt and Lemon Zest. Mix until well blended.
Pour dry ingredients into mixing bowl with egg mixture. Mix until well blended.
*Optional- Fold in Blueberries for a sweeter treat.
Grease a loaf pan or make as muffins.
Pour batter into loaf pan and bake for 40 minutes. *Muffins for 30-35min.