Tag Archives: Recipes

Culinary Tours Grilled Harissa Chicken Glaze

Ingredients: 

4 boneless skinless chicken breast halves 

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  

Directions: 

In 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. 

Salmon Tin Foil Dinner

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!

Ingredients:

1 salmon fillet

1 tsp. olive oil

Salt and lemon pepper to taste

2-6 asparagus spears

1 lemon slice

Directions:

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!


Culinary Tours Classic Hummus

Ingredients:

1 15.5 oz can chickpeas, drained and rinsed 

1 garlic clove 

1 lemon, juiced 

1/2 cup tahini 

2 tablespoons water 

3/4 teaspoons salt 

freshly ground pepper 

¼ cup Culinary Tours Tunisian Olive oil, plus more for garnish 

Optional zaatar for garnish 

Pita bread and vegetables for serving 

Directions: 

In a food processor combine chickpeas, garlic lemon juice, tahini, salt and pepper and process 

until smooth about 1 minute. With the machine running add olive oil and process until light and 

creamy. garnish with more olive oil and optional zaatar. Serve with pita and vegetables. 

(makes 2 cups) 

Dad’s Epic Ice Cream Floats

Mix up your ice cream float flavors at home with a variety of sodas. Enjoy the creamy tang of and orange float, extra vanilla with vanilla cream or the classic root beer float.

Ingredients:

1 scoop vanilla ice cream

1 cup flavored soda

Dad’s Doughnut Breakfast Sandwich

Elevate dad’s favorite meal of the day by adding breakfast classics in-between two halves of a fresh doughnut.

Ingredients:

1 glazed doughnut

3 slices bacon

1 large egg

1 slice of cheddar

Directions:

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.

Serve with dad’s favorite drink and enjoy!

Doughnut Holes

Make your favorite dessert in miniature form with this delicious doughnut hole recipe.

Ingredients:

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

Glaze recipe:

1 1/2 cups powdered sugar

3 1/2 tbp. milk

2 tsp. vanilla extract

Directions:

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!

Homemade Fries

The perfect side to anything on the BBQ is homemade fries. Follow this quick and easy recipe for garlicy goodness.

Ingredients:

3 large Idaho potatoes, washed and cut in 1/2-inch slices

2-3 cups canola oil

Salt

3 cloves garlic, minced

2 tbs. olive oil

2 tsp. parsley, dried or freshly chopped

Directions:

Heat your oil to 400 degrees.

While oil is heating, soak sliced potatoes in cold water for 10-15 minutes to remove excess starch. Once they have soaked, dry them with a towel thoroughly.

Drop your dry potatoes into the deep fryer (may need to work in batches dependent on how large your fryer is), and fry for 1-2 minutes until golden brown.

Remove from fryer and toss with salt immediately. Top with garlic, olive oil and parsley. Enjoy!

Grilled Zucchini Boats

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.

Ingredients:

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

Directions:

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

Food Club Pizza Rolls

Make your very own pizza pocket in minutes. Simply roll up your favorite toppings in a Food Club crescent roll and bake!

Ingredients:

1 can Food Club crescent rolls

Favorite pizza toppings: mozzarella sticks, pepperoni, olives, pineapple, mushrooms, etc.

Directions:

Preheat the oven according to package instructions and lightly grease a baking sheet.

Prepare your pizza rolls by separating each crescent roll, filling them with your favorite toppings, and rolling them into their traditional crescent shape.

Line each pizza masterpiece on the baking sheet and bake according to package instructions. Enjoy!

Slow Cooker Black Bean Soup

Don’t let black beans be boring. Spice them up in this healthy and delicious black bean soup.

Ingredients:

1 red onion

3 cloves garlic, chopped

1 can corn

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

8 cups water

1 lb. dried black beans

1 1/2 tsp. oregano

1 tbsp. salt

1/4 cup lime juice

Optional toppings: cilantro, sour cream, tortilla strips, chopped onion, lime, jalapeno.

Directions:

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!