Recipes

Metro Foodland Recipes

Summer is here and what better way to enjoy it then with a few light and tasty Recipes from Chef Wilson's Collection

Let's Start with a Cool Tasty Beverage

The Easy Living Punch

1 half Gallon Freshly Squeezed Orange Juice
1 half Gallon of Cranberry Juice (100% juice)
32 oz of Pineapple Juice
1 freshly sliced orange
6 freshly sliced strawberries
1 bunch of grapes
1 bunch of Fresh Mint Leaves
In a large picture or juice dispenser pour in all ingredients one bottle at a time, once completed stir well, then add  freshly sliced fruit, grapes and mint leaves. Slightly Chill and Serve.
A Wonderful Substitute for Soda or unnatural drinks. *Make sure juices used are 100% juice with no sugar added!
 


Turkey, Pineapple Shish Kabobs

1-cup Turkey breast cut into squares ¼ inch thick
1- cup Colored Bell Peppers cut into 2 inch pieces
1-cup Red Onions cut into 2 inch pieces
1-cup Fresh Pineapple cut into 2 inch pieces
1-cup Grape tomatoes
1 pack of skewers
1 Tsp Sea Salt
1 Tbsp of Pepper
2 Tbsps of Olive oil
¼ cup of pineapple juice

If using wood skewers soak 20 minutes in water before using. Preheat your over broiler or grill on high. In a separate bowl mix pineapple juice, olive oil and a pinch of sea salt and pepper. Set to the side.Season your turkey with remaining sea salt and pepper, spoon in about 2 Tbsps of the pineapple olive oil mixture place to the side in a bowl. Line up all of your chopped ingredients, remove your skewers from soaking in the water and begin threading ingredients, one at a time, on to the skewer; bell pepper, turkey, pineapple, onion, grape tomato. Repeat the process until you get to the end of the skewer the last item on each skewer should be the grape tomato. Once you are finished place skewers on a pan in the oven or line up on the grill, lightly brush pineapple olive oil mixture on to the skewers and cook until the meat is done (Firm). Serve with your favorite tossed salad or on a bed of brown rice. Enjoy!!
 
BBQ Lamb Ribs

2 lamb breast ribs
1 small bottle of Red wine vinegar (Salad dressing is fine)
1 can of Lite Beer
Healthy Cooking with Mr. Wilson Seasoning or your favorite BBQ Rub
Bottle of your favorite BBQ Sauce
 
In a zip loc bag or a glass container, mix your red wine vinegar and your beer together, next submerge your lamb in the marinade and seal tight. Place in the fridge over night. The next day heat your grill; remove lamb ribs from the container, but save the liquid in a bowl. Place lamb ribs on a cutting board and rub in seasoning with your hands. Once complete on both sides place on the grill. Cook the lamb ribs for about 10 minutes on each side basting frequently with left over marinate. Once complete brush on your favorite BBQ sauce and serve with your favorite cold salad or grilled vegetables.
 

 Tomato, Vidalia Onion and Roasted Asparagus Salad

3 Quartered Roma Tomatoes
½ Cup Julienned Vidalia Onions
1 Romaine Lettuce Heart
8 Asparagus Spears
1 Garlic Bulb
1/3 Cup Feta Cheese
1 Tsp of Mr. Wilson's Incredible House Seasoning
½ Tbsp. Fresh Cracked Black Pepper
2 Tbsp. Extra Virgin Olive Oil
1 Cup Your Favorite Vinaigrette

Heat the oven to 400 degrees. On a cookie sheet Add the asparagus, onions and garlic drizzle olive oil over vegetables. Let roast in oven for about 7 minutes or until slightly soft. Remove garlic cloves from bulb.
Fill a large salad bowl with the romaine and toss with the roasted asparagus, onions, fresh tomatoes and garlic. Season it with pepper, crumble feta cheese over it and drizzle with your favorite vinaigrette and Top off with Mr. Wilson's Incredible House Seasoning. 

*Great complement to any entrée or eat it as a meal by itself.

*Recipes Courtesy of Chef Shannon Wilson, with Healthy Cooking with Mr. Wilson and Metro Foodland. www.cookingmrwilson.com


***All of the above Ingredients are available at the Metro Foodland Supermarket***