Tag Archives: high protein

Sparty Chicken Dog

Sparty Chicken Dog
A healthy version of a "Hot Dog", my Sparty Dogs can use either ground chicken or turkey. Choose a spinach lavosh or any Flatbread "wrap" for a sandwich you're sure to enjoy.
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  1. 1 ½ lbs. Ground Chicken
  2. To Taste Salt & Pepper
  3. 2 Tbsp. Olive Oil
  4. 1 – 10 oz. Bag Baby Spinach Leaves
  5. ½ cup Sweet Onion, Chopped
  6. 1 Medium Poblano Pepper, Chopped Fine
  7. 1 Tbsp. Fresh Garlic, Minced
  8. 6 oz. Queso Cheese, Shredded
  9. 4 – 8” Spinach Lavosh
  10. 4 cups Baby Forest Greens (Spring Mix)
  11. As Desired Mayonnaise
  1. Saute onion, poblano pepper and garlic on medium heat until softened. Cool.
  2. Lay out a sheet of plastic film about the size of a piece of paper.
  3. Divide ground chicken in 4 equal amounts.
  4. Place one portion of the ground chicken in the middle of the plastic film and flatten into a rectangle shape of uniform thickness, approximately 5” x 5”.
  5. Season surface with salt and pepper.
  6. Press all excess juices out of the chilled spinach mixture and divide into 4 equal portions.
  7. Sprinkle / spread 1 portion's worth of the spinach mixture on the chicken leaving a ½” border of NO filling all the way around the perimeter.
  8. Sprinkle approximately ¼ to 1/3 cup of the shredded queso cheese on top of the spinach mixture.
  9. Roll the chicken into a pinwheel roll shape by using the plastic film as a tool to lift the leading edge over the filling and then pulling back the plastic film away from the log as you continue to roll forward (or towards you if you find it more convenient).
  10. Finally, after the entire panel as been rolled into a log, roll the plastic film around it and twist the ends to make a firm, sausage shaped roll.
  11. Chill until ready to cook.
  12. To cook the “Sparty Dogs”, heat a grill or flat, non-stick skillet to medium high, spray with a non-stick vegetable spray and cook approximately 5 minutes on each side or until firm, opaque and cooked through.
  13. To serve, cut spinach lavosh to the size of the length of each dog. Spread surface with mayonnaise then top with a small handful of Forest Greens. Place the cooked Sparty Dog at one end of the lavosh and roll up to create a sandwich-like wrap.
  14. Guacamole or avocado slices may be added if desired.
  1. Makes 4 Dogs
Nino Salvaggio https://www.ninosalvaggio.com/

Grilled Shrimp with Oregano & Lemon

Grilled Shrimp with Oregano & Lemon
Serves 6
Oregano (also called wild marjoram in many parts of Europe where it is native) is a small shrub with multi-branched stems covered with small grayish-green oval leaves and small white or pink flowers. Its name derives from the Greek words “oros” (mountain) and “ganos” (joy) since not only was it a symbol of happiness, but it made the hillsides on which it grew look beautiful. Used widely in Cuisines throughout the Mediterranean, Oregano can be as easily paired with vegetables as with meat, poultry and fish and is a staple in most tomato based sauces. The Oregano in this citrus dressing makes this dish truly special & the cooking of shrimp in their shells keeps them juicy and tender. All makes for casual finger food that requires plenty of napkins…Enjoy!
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  1. 3 lbs. Jumbo Shrimp in Shell (7 or 8 per lb.)
  2. 4 large Garlic Cloves
  3. 3/4 tsp. Kosher Salt
  4. 5 Tbsp. Fresh Lemon Juice
  5. 1/2 tsp. Black Pepper, ground
  6. 3/4 cup Extra Virgin Olive Oil
  7. 1/4 cup Finely Chopped Fresh Oregano
  8. 3 Lemons, cut in wedges for garnishment
  1. Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. De-vein shrimp, leaving shells in place.
  2. Mash garlic to a paste with salt and transfer to a blender along with lemon juice and pepper and blend until smooth.
  3. With motor running, add oil in a slow stream, blending until emulsified.
  4. Transfer dressing to a bowl and stir in chopped oregano.
  5. Prepare a medium-hot charcoal or gas grill for cooking.
  6. Toss shrimp with ¼ cup dressing in a large bowl and marinate 15 minutes.
  7. Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
  8. Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total.
  9. Transfer to platter with lemons as grilled.
  10. Serve with remaining dressing.
Nino Salvaggio https://www.ninosalvaggio.com/