2 tablespoons Culinary Tours Harissa Sauce, plus more for serving
¼ cup honey
1 teaspoon white vinegar
1 garlic clove minced
Culinary Tours Tunisian Olive Oil
¼ cup Cilantro, optional
a small saucepan add Culinary Tours Harissa Sauce, honey, vinegar and
garlic. Bring to a boil over medium high heat. Whisk until sauce
thickens enough to coat the back of a spoon. Heat grill over medium high
heat. Brush chicken with Tunisian Olive Oil. Season with salt and
pepper. Grill chicken 5 minutes on the first side. Flip chicken and cook
another 4 minutes or until cooked through, and brush cooked side with
glaze. Flip and cook a few seconds on the glaze side. Brush chicken with
remaining glaze and serve topped with optional cilantro.
If you’re headed to the great outdoors and looking for a quick, easy and simply delicious campfire dinner, look no further. Try this lemon salmon!
1 salmon fillet
1 tsp. olive oil
Salt and lemon pepper to taste
2-6 asparagus spears
1 lemon slice
Lay one salmon fillet and asparagus spears on 12 inch x 12 inch foil sheet and top with olive oil, salt and lemon pepper, and lemon slice. Add another 12 inch x 12 inch foil sheet on top and secure with bottom foil sheet by folding together. Put on top of hot coals just outside of the high heat and flame zone.
Let cook for 25-30 minutes and flip halfway through. Once done, unwrap and enjoy!
Elevate dad’s favorite meal of the day by adding breakfast classics in-between two halves of a fresh doughnut.
1 glazed doughnut
3 slices bacon
1 large egg
1 slice of cheddar
In a medium skillet, cook bacon until crisp. Remove from pan. Crack a large egg into the skillet with the remaining bacon grease and cook to dad’s liking (scrambled, over easy, or sunny side up). Melt cheese slice over egg as it is nearly done. Slice a fresh doughnut in half and layer egg with cheese and bacon.
Make your favorite dessert in miniature form with this delicious doughnut hole recipe.
5 cups vegetable oil
1 cup milk
1 large egg
2 cups flour
2 tbs. sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
1 1/2 cups powdered sugar
3 1/2 tbp. milk
2 tsp. vanilla extract
In a large stock pot or deep fryer, add oil and heat to 350 degrees.
In a small mixing bowl, mix the wet ingredients (milk, butter, eggs) together until combined. In a large mixing bowl, mix all dry ingredients (flour, sugar, baking powder and salt).
With a wooded spoon, slowly mix the wet ingredients into the dry ingredients until fully combined.
Once the oil has reached 350 degrees, drop 1-inch balls into hot oil for 2-3 minutes until golden brown. Remove them from the oil and place on a paper towel lined tray. Be sure to do this in small batches to avoid overcrowding.
While the doughnut holes are cooling, mix powdered sugar, milk and vanilla extract in a small bowl to make glaze. If it is too runny, add more powdered sugar. If you find it is too stiff, add more milk.
Once the doughnut holes have cooled, dip them evenly in the glaze and set on wax paper to set. Once set, enjoy!
Try this fresh approach to BBQ with fresh and delicious zucchini. Add a little quinoa, basil, roasted red pepper and cheese for a veggie BBQ meal.
5 zucchini squash, divided in half and seeds scooped out
3/4 cup quinoa
1/2 cup chopped roasted red pepper
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1/3 cup basil, minced
1/4 cup mozzarella, shredded
1 tbs. olive oil
In a large sauce pan, heat oil over medium high heat. Add onion and cook until translucent. Add quinoa and toast until lightly browned. Add garlic and cook until fragrant, about 30 seconds.
Add 1 1/2 cups of water to mixture and cover the pot until the water starts to boil. Remove to lid and let simmer over medium heat until the quinoa has absorbed all of the liquid (about 20 minutes). Separate with a fork and add mozzarella and basil.
Heat the grill over medium heat. Add zucchini open-side down and grill for 5 minutes until a nice char forms and zucchini is heated through.
Remove zucchini and stuff with quinoa mixture. Enjoy
In a small sauce pan, heat oil over medium heat. Once warmed, add onion and cook until translucent. Add garlic for 30 seconds and add red wine vinegar to de-glaze. Scrape the bottom of the pan to pick up any flavorful stuck items.
Add onion and garlic mixture to slow cooker as well as black beans, water, oregano, salt and lime juice. Cook over high for 3-4 hours. Serve with preferred toppings and enjoy!