Grilled Quail Salad

January 3, 2017 by Dinner Tonight

Grilled Quail Salad

CourseMain Dish

Servings

Grilled Quail Salad

CourseMain Dish

Servings

Ingredients

12 quail semi-boneless

For the marinade

1/2 cup red wine vinegar
3 Tbsp. Worcestershire sauce
1/4 cup olive oil
3 cloves garlic
1/4 cup fresh herbs (seasonal and available)

For the fresh salad

2 lbs. spring salad mix
10 oz. pickled cactus diced
2 ears roasted corn cut off the cob
1 pint cherry tomatoes sliced
1/2 cup sunflower seeds
2 avocados diced

For the dressing

1 Juice of 1 lime
3 Tbsp. olive oil

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours. 2. Combine all the fresh salad ingredients in a medium bowl; refrigerate. 3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes. 4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad. 5. Place grilled quail on top of or next to the fresh salad and serve.

Recipe Notes

Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.

Pork Pozole

January 3, 2017 by Dinner Tonight

Pork Pozole

Servings

12 1/2 Cup Servings

Servings

12 1/2 Cup Servings

Pork Pozole

Servings

12 1/2 Cup Servings

Servings

12 1/2 Cup Servings

Ingredients

2 Tbsp. olive oil
1 lb. pork shoulder cubed
1 onion diced
2 guajillo or ancho peppers diced
2 cloves garlic
3 tsp. dried oregano
1 tsp. cumin
3 tsp. black pepper
2 cups low sodium chicken broth
1 15 -oz. can golden or white hominy drained
1 4-oz. can diced green chilies

Garnishes

Servings: 1/2 Cup Servings

Units:

Instructions

Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 ° F.
Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
Serve soup hot, with garnishes.

Recipe Notes

Nutrition facts per serving: 150 Calories, 8g total fat, 2g saturated fat, 0g trans fat, 200mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, and 10% vitamin A. Percent Daily Values are based on a 2,000- calorie diet.

To get this recipe in Spanish, click here.

Grilled Dove Breast

January 3, 2017 by Dinner Tonight

Know a dove hunter? Make this marinade for the delicious dove meat for this simple Grilled Dove Breast recipe. The perfect appetizer or topping for a salad!

Grilled Dove Breast

CourseAppetizers

Servings

Grilled Dove Breast

CourseAppetizers

Servings

Ingredients

24 dove breasts deboned

For the marinade

1/4 cup red wine vinegar
1/4 cup olive oil
1 clove garlic pressed
1 Tbsp. Worcestershire sauce
1 Tbsp. honey
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking area. Combine all measured marinade ingredients in a large bowl. 2. Add dove breasts to the marinade; turn breasts to distribute marinade evenly. 3. Cover and marinate in the refrigerator for 2 hours. 4. Grill dove over a medium-high heat flame for 4-6 minutes. Serve on a bed of greens and dip in your favorite side sauce.

Recipe Notes

Nutritional facts per serving : 170 Calories, 12g total fat, 2.5g saturated fat, 0g trans fat, 55mg sodium, 2g total carbohydrate,0g dietary fiber, 2g sugars, 14g protein, and 20% iron. Percent Daily Values are based on a 2,000 calorie diet.

Quick Zucchini Beef Boats Recipe

May 19, 2016 by Dinner Tonight

A quick and easy zucchini beef recipe which tastes great and is easy to prepare. See how to make a 5-star beef zucchini in 30 minutes!

Homemade Basil Pesto

April 26, 2016 by Dinner Tonight

Homemade Basil Pesto

Servings

Homemade Basil Pesto

Servings

Ingredients

1 cup walnuts chopped, toasted
4 cloves garlic
4 cup basil washed, dried, and destemmed
1 tsp salt
1 tsp pepper
3/4 cup reduced fat parmesan cheese grated
1 cup extra virgin olive oil

Servings:

Units:

Instructions

In a food processor with a steel blade attachment, put toasted walnuts and garlic cloves, and process for 5 pulses.
Add basil, salt, and pepper. Process 30 seconds.
Add olive oil and parmesan cheese, process until smooth (about 10 seconds).

Recipe Notes

1 tablespoon = 1 serving

Grilled Quail Salad

Pork Pozole

Grilled Dove Breast

Quick Zucchini Beef Boats Recipe

Homemade Basil Pesto

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