The original idea for this came from Rachael Ray. However, I never found the rare, pricey ingredients she always wants in there, so this is my poor man's version. Richard loves it!
The Burger:
1 lb Ground Turkey
handful of cubed cheddar chunks
1 Tbs Chili powder
1 Tbs Cumin
1 Tbs dried onion (or whatever the fresh equivalent is. I'm a crier.)
Mix together in a bowl and make into patties the size you want. I usually get 4-6 large patties.
The sauce:
Ranch Dressing seasoned with Garlic Powder
Directions: After fully cooking the patties, put them on a bun and instead of Ketchup and Mustard, use the Sauce. TASTY!
about 20 min total
Tip: The kids aren't so fond of this one, so when I'm feeling like a nice mom, I mix together the meat, make Richard and my patties and freeze the other uncooked patties for another day. Works great!
Showing posts with label Grilling. Show all posts
Showing posts with label Grilling. Show all posts
Friday, January 23, 2009
Tuesday, July 22, 2008
Tangy Oven-Barbecued Chicken
1 cup barbecue sauce
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
Tuesday, July 15, 2008
Veggie Skewers
Zucchini, sliced
Yellow Summer Squash
Fresh Mushrooms
Peppers
Red Onion
1/3 C. Olive Oil
2 T. Lemon Juice
1 1/2 t. Dried Basil
1 1/2 t. Dried Parsley Flakes
3/4 t. Garlic Powder
3/4 t. Dried Oregano
1/2 t. Salt
1/8 t. Pepper
Place veggies and remainder of the ingredients in a ziplock bag and marinate for 1 or more hours. (I usually like to marinate overnight.) Place on skewers and barbeque.
*This recipe is great to use in tin-foil dinners too.
Yellow Summer Squash
Fresh Mushrooms
Peppers
Red Onion
1/3 C. Olive Oil
2 T. Lemon Juice
1 1/2 t. Dried Basil
1 1/2 t. Dried Parsley Flakes
3/4 t. Garlic Powder
3/4 t. Dried Oregano
1/2 t. Salt
1/8 t. Pepper
Place veggies and remainder of the ingredients in a ziplock bag and marinate for 1 or more hours. (I usually like to marinate overnight.) Place on skewers and barbeque.
*This recipe is great to use in tin-foil dinners too.
Tuesday, July 8, 2008
Asian Garlic Grilled Salmon
Serves 4
Sauce Ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning
Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray
Preparation:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.
Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.
Brush the hot fish with the sauce and serve immediately.
Sauce Ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning
Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray
Preparation:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.
Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.
Brush the hot fish with the sauce and serve immediately.
Seafood Grilling Sauces
Serves 6
For the Grilled Salmon:Chili Spiked Mayonnaise
Ingredients:
1 cup Mayonnaise
¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
½ tsp Salt
To taste Hot Sauce (use your favorite to add as much spice as you like!)
Combine ingredients in bowl and mix well. Store covered in refrigerator.
For the Grilled Shrimp Sweet Mustard Glaze
Ingredients:
1 cup Dijon Mustard
½ cup Honey
Tbsp Soy Sauce
1 tsp Ground Black pepper
Combine all ingredients in bowl and mix well. Store covered in refrigerator.
Pico de Gallo
Ingredients:
2 each Tomatoes, Diced
1 each Jalapeno, Small diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped fine
½ tsp Salt
Pinch Black Pepper
Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.
Cilantro Sour Cream
Ingredients:
1 cup Sour Cream
1/8 cup (2 TBSP) Cilantro, chopped fine
½ tsp Salt
½ each Fresh Lime (juice only)
Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated
For the Grilled Tuna Blackberry BBQ
Ingredients:
2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
½cup Blackberry preserves (you can use jelly or jam)
½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
¼ cup Soy Sauce
Preparation:
Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
Place sauce in container and store covered in refrigerator
Remove sauce from refrigerator and allow to come to room temperature before service
For the Grilled Salmon:Chili Spiked Mayonnaise
Ingredients:
1 cup Mayonnaise
¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
½ tsp Salt
To taste Hot Sauce (use your favorite to add as much spice as you like!)
Combine ingredients in bowl and mix well. Store covered in refrigerator.
For the Grilled Shrimp Sweet Mustard Glaze
Ingredients:
1 cup Dijon Mustard
½ cup Honey
Tbsp Soy Sauce
1 tsp Ground Black pepper
Combine all ingredients in bowl and mix well. Store covered in refrigerator.
Pico de Gallo
Ingredients:
2 each Tomatoes, Diced
1 each Jalapeno, Small diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped fine
½ tsp Salt
Pinch Black Pepper
Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.
Cilantro Sour Cream
Ingredients:
1 cup Sour Cream
1/8 cup (2 TBSP) Cilantro, chopped fine
½ tsp Salt
½ each Fresh Lime (juice only)
Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated
For the Grilled Tuna Blackberry BBQ
Ingredients:
2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
½cup Blackberry preserves (you can use jelly or jam)
½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
¼ cup Soy Sauce
Preparation:
Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
Place sauce in container and store covered in refrigerator
Remove sauce from refrigerator and allow to come to room temperature before service
Maui Luau Shrimp & Salmon
Serves 4
Ingredients:
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Note:
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce
Preparation:
Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.
Brush all items generously with the sweet chili sauce.
To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.
Wine Pairing:
A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish.
Ingredients:
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Note:
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce
Preparation:
Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.
Brush all items generously with the sweet chili sauce.
To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.
Wine Pairing:
A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish.
Wednesday, July 2, 2008
Meatloaf Burgers on the Barby
Serves 8-12 from savingdinner.com
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, grated
1/2 small red bell pepper, chopped (derib and deseed first)
2 cloves garlic, pressed
2 teaspoons cumin
1 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 cup ketchup
2 egg whites
1/3 cup buttermilk
3/4 cup oatmeal
2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
salt and pepper to taste
In a skillet, heat the olive oil over medium high heat and sauté up the onion, carrot, pepper and garlic till onion is translucent and the other veggies are soft. Set aside to cool.
In a large mixing bowl, combine the remaining ingredients, mixing well. Add the cooled cooked veggies and mix again. Wet your hands and make your big hamburgery mess into hamburger patties. Pat, pat, pat…play nice and don’t overhandle the beef or it’ll get goopy.
Fire up the barby. Make sure your grill is clean—no schmootz or leftovers from the grill, please. Launch your patties onto the hot grill and cook about 5 minutes per side or depending on thickness, till cooked through. I know you’re going to want to squish your patties with the spatula while cooking but resist the urge to do so! This just dries them out and all their glorious juices just ignite the heat beneath and cause a fire, making your lovely meatloafy burgers, into charcoal briquettes. Resist the siren’s call to squish your burgers!
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, grated
1/2 small red bell pepper, chopped (derib and deseed first)
2 cloves garlic, pressed
2 teaspoons cumin
1 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 cup ketchup
2 egg whites
1/3 cup buttermilk
3/4 cup oatmeal
2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
salt and pepper to taste
In a skillet, heat the olive oil over medium high heat and sauté up the onion, carrot, pepper and garlic till onion is translucent and the other veggies are soft. Set aside to cool.
In a large mixing bowl, combine the remaining ingredients, mixing well. Add the cooled cooked veggies and mix again. Wet your hands and make your big hamburgery mess into hamburger patties. Pat, pat, pat…play nice and don’t overhandle the beef or it’ll get goopy.
Fire up the barby. Make sure your grill is clean—no schmootz or leftovers from the grill, please. Launch your patties onto the hot grill and cook about 5 minutes per side or depending on thickness, till cooked through. I know you’re going to want to squish your patties with the spatula while cooking but resist the urge to do so! This just dries them out and all their glorious juices just ignite the heat beneath and cause a fire, making your lovely meatloafy burgers, into charcoal briquettes. Resist the siren’s call to squish your burgers!
Wednesday, June 25, 2008
Chicken Skewers with Grilled Mango
from Real Simple
20 (10- to 12-inch) wooden skewers
3/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground pepper
6 boneless, skinless chicken breast halves (about 2 pounds)
3 large, ripe mangoes
Cooking oil spray
Soak skewers in warm water at least 20 minutes while chicken is marinating.
In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired.
Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.
Yield: Serves 4
NUTRITION PER SERVING
CALORIES 307(0% from fat); FAT 6g (sat 2g); CHOLESTEROL 126mg; CALCIUM 59mg; CARBOHYDRATE 15g; SODIUM 267mg; PROTEIN 47mg; FIBER 1g; IRON 2mg
20 (10- to 12-inch) wooden skewers
3/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground pepper
6 boneless, skinless chicken breast halves (about 2 pounds)
3 large, ripe mangoes
Cooking oil spray
Soak skewers in warm water at least 20 minutes while chicken is marinating.
In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired.
Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.
Yield: Serves 4
NUTRITION PER SERVING
CALORIES 307(0% from fat); FAT 6g (sat 2g); CHOLESTEROL 126mg; CALCIUM 59mg; CARBOHYDRATE 15g; SODIUM 267mg; PROTEIN 47mg; FIBER 1g; IRON 2mg
Wednesday, June 18, 2008
Pork Baby Back Ribs
Double for Now and Later
2 lbs. refrigerated pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Measure ketchup using Measure-All Cup and measure remaining ingredients using Adjustable Measuring Spoons. Add ingredients to freezer bag, except onion. Coat ribs well, squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs and sauce from bag and place in Stoneware Rectangular Baker. Using Ultimate Mandoline, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 2 hours (or on the grill). Serve with fruit salad and corn-on-the-cob using Corn Butterer and Corn Cob Nobs.
2 lbs. refrigerated pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Measure ketchup using Measure-All Cup and measure remaining ingredients using Adjustable Measuring Spoons. Add ingredients to freezer bag, except onion. Coat ribs well, squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs and sauce from bag and place in Stoneware Rectangular Baker. Using Ultimate Mandoline, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 2 hours (or on the grill). Serve with fruit salad and corn-on-the-cob using Corn Butterer and Corn Cob Nobs.
Caesar Chicken
Double for Now and Later
2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing (or your choice caesar dressing)
2-3 cloves garlic
Parmesan cheese
Place chicken into freezer bag and press garlic into bag using Garlic Press. Add ½ bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins), can do on stove or grill on medium heat for 4-5 minutes on each side. Using Deluxe Cheese Grater, grate cheese and set aside. SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and ½ bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad. SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.
2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing (or your choice caesar dressing)
2-3 cloves garlic
Parmesan cheese
Place chicken into freezer bag and press garlic into bag using Garlic Press. Add ½ bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins), can do on stove or grill on medium heat for 4-5 minutes on each side. Using Deluxe Cheese Grater, grate cheese and set aside. SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and ½ bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad. SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.
Subscribe to:
Posts (Atom)