The Little Food Project

Recipes, meals & photos from our little kitchen in Vail, CO. Welcome to dinner. Tasty thoughts, with a chef & a shot. Cooked by Grant Troeger & photographed by www.vessivlasseva.com Instagram: @lilfoodproject | @vessiv | @grantatroeger

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Turkey Balls + Aoli, w/Avocado Tomato Salad 

1lb lean turkey organic 

1 Serrano pepper

1/2 white onion

Salt, Pepper, and Garlic Powder to taste

Mix with hands until evenly spread throughout mixture.  Roll into golf ball sized balls. Pan fry with olive oil until cooked to liking. Rotate balls until golden brown on outside

Aoli

3/4 cup mayonnaise

1/3 cup olive oil

I cup chopped cilantro

1 lime squeezed for juice

1 Jalapeno chopped

Mix all ingredients together in a blender. Place in refrigerator for 1 hour to mix flavors. 

Avocado + Tomato Salad

1 tomato

1 avocado

Cilantro

Serrano Pepper

Salt and Pepper to taste

Olive OIl

Chop all ingredients and mix into a bowl with salt, pepper, and olive oil for taste.

[thelittlefoodproject]

Beer Can Chicken

1 Guinness 

1 whole chicken

garlic powder

cayenne pepper

salt

black pepper

crushed red pepper 

brown sugar 

butter 

Combine all spices into a rub. We used melted butter, but highly recommend you skip it if you're grilling. It made the chicken catch fire 🔥🐓 on the grill. The final result wasn't photo worthy, but still yummy 😋. 

Grill for 1.5 hrs or until inside is 180 degrees at around 375 degrees.

[thelittlefoodproject]

Sweet & Spicy Shrimp Flatbread (1 hr.)

naan flat bread

fresh pre-cooked shrimp (found at your local Deli)

1 can of corn

Gruyère cheese 

1 serrano pepper

fresh basil

sweet balsamic glaze 

1. Brush olive oil over the naan flat bread and place on pizza pan. 

2. In a medium sauce pan add 1/2 stick butter, melt on medium heat. Add chopped onion and shallots to butter. Sauté for five minutes. Add Chili powder and red pepper flake to taste. Add shrimp and sauté until shrimp is cooked and sauce is sticky. 3. Add 1 small can of yellow corn to a small sauce pan and sauté with a little olive oil, until corn is golden brown. 4. Shred Gruyère cheese. Not much is needed. Just enough to sprinkle. 5. Take your naan and sprinkle a little cheese to cover the top lightly. Thinly slice a serrano pepper and add slices on top of cheese. Add spicy shrimp to top of pizza. Add caramelized corn on top of shrimp. Bake in oven for 10 minutes at 375 degrees. Chop basil leaf and sprinkle on top of cooked pizza. Drizzle sweet balsamic glaze over pizza and cut. Enjoy!

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Spicy Beef Stew (20 mins. prep) (10 hrs. in CrockPot)

chicken & beef broth, 32 oz of each

boneless beef roast, 1.5 lbs.

6 small red potatoes, chopped

12 mushrooms, chopped

1 head broccoli, chopped

1/2 onion, chopped

shallots, chopped

garlic, minced

1 sereno pepper, chopped

2 jalapeño peppers, chopped

thyme, to taste

salt, pepper & cumin, to taste

Add it to CrockPot, mix and slow cook on Low for 10 hrs.

[thelittlefoodproject]

Asparagus, Lemon & Mint Soup (30 mins.)

1 lb. asparagus, trimmed 

2 tablespoon olive oil

4 shallot, chopped

1 tablespoon chopped fresh mint

2 cups chicken stock

1 teaspoon lemon zest

1 hard-boiled egg, chopped

1 pinch of lemon pepper spice

Directions

Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.

Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.

Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.

Blend soup using a hand blender or a food processor until smooth.

Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Original recipe from allrecipes.com. We modified it slightly and made garlic bread with left over english muffins. Yum!