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.

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.

Shepherd’s Pie

December 26, 2016 by Dinner Tonight

Leftover foods from holiday meals shouldn’t have to go to waste! With a little creativity, you can reduce food waste and serve your family another tasty meal using foods that you’ve already prepared. This shepherd’s pie is a filling dish that features mashed potatoes- a side dish that you may already have prepared for your main holiday meal.

[Read more…] about Shepherd’s Pie

Salmon Patties

November 29, 2016 by Dinner Tonight

Want a new way to cook your salmon? These easy salmon patties make for a delicious and nutrient packed dinner. An easy way to cook salmon!

Salmon Patties

CourseMain Dish

Servings

Salmon Patties

CourseMain Dish

Servings

Ingredients

1 14.75 ounce can reduced-sodium salmon drained and flaked
1 teaspoon lemon juice
1/2 cup breadcrumbs plain, grated
1 tablespoon Worcestershire sauce
1 large egg
1 small onion chopped
1/4 cup shredded reduced-fat cheddar cheese
1 tablespoon dried parsley
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon shredded or grated Parmesan cheese reduced fat
cooking spray

Servings:

Units:

Instructions

Combine salmon, lemon juice, bread crumbs, Worcestershire sauce, egg, onion, cheddar cheese, parsley, garlic powder, and black pepper; mix well.
Shape into four large patties.
Dust lightly with parmesan cheese.
Chill for 20 minutes.
Preheat the oven to 375 degrees.
Lightly coat baking sheet with cooking spray.
Bake for 20 minutes, 10 minutes on each side of the patty.

Recipe Notes

Salmon Patties Nutrition Facts Serving size (163g) servings per container 4 Amount per serving Calories 250 % Daily Value Total Fat 10 g 13 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 110 mg 37 % Sodium 310 mg 13 % Total Carbohydrate 13 g 5 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 27 g Vitamin D 0 mcg 0 % Calcium 346 mg 25 % Iron 2 mg 10 % Potassium 475 mg 10 %

Slow Cooker Pulled Pork

November 27, 2016 by Dinner Tonight

A versatile slow cooker recipe for hectic days when there’s no time to cook. You can use this delicious pulled pork for a variety of meals–tacos, sandwiches, or quesadillas.

Slow Cooker Pulled Pork

CourseMain Dish

Servings	Prep Time
12	10 minutes

Cook Time

8 hours

Servings	Prep Time
12	10 minutes

Cook Time

8 hours

Slow Cooker Pulled Pork

CourseMain Dish

Servings	Prep Time
12	10 minutes

Cook Time

8 hours

Servings	Prep Time
12	10 minutes

Cook Time

8 hours

Ingredients

1 large onion sliced thin
2 tablespoons brown sugar
1/2 teaspoon black pepper
1 teaspoon salt
3 lb boneless pork butt or shoulder
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce reduced sodium
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Servings:

Units:

Instructions

Slow Cooker Directions

Place onions in bottom of slow cooker. Place pork on top of onions. Sprinkle brown sugar, salt and pepper on top of pork.
In a small bowl, combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic, and cayenne pepper. Whisk to combine.
Drizzle half of the vinegar mixture over pork. Cover and refrigerate remaining mixture. Cook pork on low for 8-10 hours.
Remove meat and onions; drain. Shred meat and onions; top with remaining vinegar mixture.

Multifunction Cooker Directions

Sauté pork and onions in 1 Tablespoon canola oil until browned and turn the roast to brown the other side.
Remove roast and add 1 cup water to pan and stir to remove and bits of food that are stuck to the bottom.
Return roast to pot and close and set the vent to close, cook on high pressure for 45 minutes.
Natural release and then remove roast and dump the water from the pot. Shred the meat.
Return the meat to the pot and follow directions to make the vinegar mixture.
Add the mixture to the pork and cook on the slow cooker setting for 30 minutes.

Recipe Notes

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