Tag Archives: grill

Stuffed Feta & Sun-Dried Tomato Turkey Burgers

17 Oct

Back in August, I attended the Midwest Produce Show for work. I came across a lot of products I liked and some of the companies I had heard of, but didn’t know they made “ABC” product. Just as I was ready to head back to our booth, I came across one of my favorite things. Sun-Dried tomatoes! And not just any brand of Sun-Dried Tomatoes…my favorite brand, California Sun Dry. I ALWAYS buy them.

I was lucky enough for Loucey from California Sun Dry to sense my enthusiasm. She gave me a bunch of samples and I wasted no time trying all of them. One of my favorite things I made was this burger.

It was delicious! Burger, Good…. and stuffed with Feta Cheese, Great.. aaaand sun-dried Tomatoes & Pesto, AMAZING!

This is not your average turkey burger, so be prepared to love it!

Check out California Sun Dry’s website. They have some great recipes! I highly recommend adding California Sun Dry Smoked Sun-Dried Tomatoes to your guacamole. It tastes like you’ve added bacon! 🙂

Stuffed Feta & Sun-Dried Tomato Turkey Burgers

  • 1 lb ground turkey
  • 1 small onion, diced
  • 1/4 cup parsley, chopped
  • Salt & Pepper
  • Feta Cheese crumbles
  • California Sun Dry Sun-Dried Julienne Cut Tomatoes
  • 4 whole wheat buns
  • 1 15 oz. jarred roasted red peppers, drained and chopped
  • California Sun Dry Sun-Dried Tomato Pesto

Directions:

  • In a large bowl, mix together the ground turkey, onion, parsley, salt & pepper. Make 8 small patties.
  • On 4 of the patties, place feta cheese crumbles and sun-dried Julienne Cut Tomatoes in the middle of each patty.

  • Top the feta & sun-dried tomato patty with plain patty. Be sure to seal around the edges so none of the mixture falls out.

  • On a warm grill, cook the turkey burgers 8 minutes per side. Let the burgers rest a few minutes.
  • Toast the wheat buns and top with roasted red peppers & pesto. Get your turkey burger and dig in!
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New Recipe: Grilled Portabella Mushroom Sandwiches

9 Aug

This recipe is something I’ve been making for a loooong time. It’s probably my favorite vegetarian sandwich. I’m not reinventing the wheel here, but this sandwich is amazing.

I think the marinade makes this sandwich better than any portabella sandwich I’ve had in a restaurant. It’s filled with fresh herbs…. I guess it helps I work for a fresh herb company, but since it’s summer, all of these herbs (rosemary, thyme & parsley) are available at your local grocery store or farmers market.

Have I told you I’m obsessed with goat cheese?? I’m pretty sure I have… I try to sneak it into ANY meal where it makes sense. This sandwich makes sense. Load on the goat cheese. Please don’t be shy….

Not only is this sandwich great for a vegetarian at a BBQ, but meat lovers will enjoy it too! Portabella mushrooms are so thick and juicy. Then combine it with some roasted red peppers, grilled red onions, fresh basil and goat cheese on artisan bread — any carnivore will be lining up for this sandwich.

Grilled Portabella Mushroom Sandwiches, serves 4

  • 1/4 cup red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 2 cloves garlic, finely chopped
  • Pinch of red chile flakes
  • 1 Tbsp. finely chopped rosemary
  • 1 Tbsp. finely chopped fresh thyme leaves
  • 2 Tbsp. finely chopped fresh flat-leaf parsley leaves
  • 1/2 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium portobella mushrooms, stems removed
  • 1 red onion, sliced in rings
  • 1/2 jar of roasted red peppers, chopped
  • Loaf of artisan bread. (I used ciabatta)
  • 4 oz goat cheese log
  • 8-10 basil leaves

Directions:

  1. Heat your gill to medium.
  2. Whisk together the vinegar, mustard, garlic, red chile flakes, rosemary, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. In a zip lock bag, add marinade and mushroom caps. Marinade up to 4 hours.
  3. Remove mushrooms from marinade, but save the marinade. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes longer. Drizzle olive oil on red onion. Grill 4 minutes per side.
  4. Remove the mushrooms from the grill and cut into slices. I did about 4 slices per mushroom. Place the mushrooms in a large bowl, add the marinade, and toss to coat. Chop onion and add to marinade. Let marinate at room temperature for 10 minutes before serving.
  5. Toast bread on the grill. Let it get slighty charred. Remove from grill and spread goat cheese on both sides of bread. Top with basil leaves on both sides of bread. Add the mushroom onion mixture. If you have a crusty bread, make sure you get some of the marinade on the bread. It will soak right into it. Add roasted red peppers. This sandwich can be served warm or cold.

Stuffed Portobello Mushrooms….on the grill

3 May

Turn off your oven! Make a pledge not to turn it back on until the fall. Summer is coming and no one likes a hot house.

It was in the 80’s today in Chicago…and for some reason I was craving stuffed mushrooms. Mushrooms stuffed with goat cheese and spinach. Usually I make stuff mushrooms in the oven, but there was no way that was going to happen today! I’ve got a grill — might as well use it.

I had my stuffed portobello mushroom for dinner, but this would be a great appetizer. Or you could slice it up and put in on toasted french bread.

The spinach and cheese provided most of the flavor, with the mushroom providing an earthy undertone and vehicle to get the filling from plate to mouth. I loved it! You will too!

Stuffed Portobello Mushrooms on the Grill, serves 8

  • 8 small portobello mushrooms
  • 2 tablespoons olive oil
  • 1 nine-ounce package frozen chopped spinach, cooked and drained
  • 1 container goat cheese (5.3-ounce) with garlic and herbs, or Boursin cheese
  • 1/2 teaspoon granulated garlic
  • Sea salt
  • Freshly ground black pepper

Directions

    1. Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside.
    2. Fire up your grill. While the grill is getting hot, mix the spinach, cheese, and garlic together in a bowl to make the filling.  Adjust seasoning with salt and pepper to taste.  Stuff each mushroom with a generous portion of the filling.
    3. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. (If you have a gas grill, don’t turn on all of the burners.) Clean and oil the cooking grate.  Place the mushrooms on the cool side of the grill, stuffed side up, cover, and cook until filling is bubbling and the mushrooms are well seared, about 20 minutes.  Remove from grill and serve immediately.

 

Curry Honey Mustard Vinaigrette & Fruity Chicken Sandwiches

30 Apr

Wow. This was a mouthful. A delicious mouthful.

Grilled chicken sandwiches are great… but just the same ol’ recipe won’t do it for me. I changed up my everyday honey mustard vinaigrette recipe by adding in some curry and cilantro. YUM!

Switch out the traditional sandwich toppings with apple slices, red grapes and spring lettuce mix.

This isn’t your same ol’, same ol’ chicken sandwich.

I like this sandwich mainly because it’s tastes good (duh!) but it’s a great week night meal. It doesn’t require a lot of work, it’s healthy and you’ll love the way the curry flavor pairs with the apples & grapes.

Spice up your everyday chicken sandwich with this recipe…. and doesn’t it look like summer??!!

 Curry Honey Mustard Vinaigrette & Fruity Chicken Sandwiches, serves 2

  • 1 garlic clove, minced
  • 1 tbs Dijon mustard
  • 1 tbs honey
  • 1 tbs cilantro, chopped
  • 1/2-1 tsp curry powder (depending on your taste)
  • 1 cup olive oil
  • Salt & Pepper
  • 2 chicken breasts
  • 1/2 apple, sliced
  • 1/2 cup grapes, halved
  • 2 green onions, sliced
  • 1 cup spring lettuce minced
  • 2 sandwich buns

Directions

  1. In a bowl, add garlic, mustard, honey, cilantro and curry powder. Wisk. Stream in olive oil slowly while wisking. Taste. Add salt & pepper. Set bowl aside
  2. Turn grill to medium heat. Season chicken with salt & pepper. Grill chicken 8 minutes each side, or until no longer pink. Drench chicken with vinaigrette, cook one more minute.
  3. Toast your sandwich buns. Top sandwich bun with chicken, apples, grapes, green onions and lettuce. Drizzle vinaigrette over sandwich and on the top half of the bun.

Whiskey Glazed Pork Chops and Grilled Peaches

25 Apr

I made this on Saturday night. My husband was thrilled I was making something with his drink of choice. Whiskey.

After his first bite, he named this recipe “Party Boy Pork Chops.” I’m pretty sure that’s a good thing.

I’m not a huge fan of whiskey…. but I really liked this grilled pork chop! You can taste the whiskey, but it pairs nicely with the grilled peaches. I was bummed my grocery store didn’t have fresh peaches, so I substituted canned peaches. I think it turned out better — the peaches were so sweet!

This was the perfect meal to eat on a Saturday night. I was happy to use my grill and infuse some booze into our meal.

I learned if I ever need to sweet talk my hubby, I don’t need to talk… just serve him some Party Boy Pork Chops and I’m sure he won’t be able to tell me no. 🙂

Whiskey Glazed Pork Chops and Grilled Peaches

  • 1/3 cup whiskey
  • 1/4 cup honey
  • 3 tbs low sodium soy sauce
  • 1 tbs brown sugar
  • 1 tbs extra virgin olive oil
  • 1/2 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 4 pork chops
  • 2 peaches, halved (or 1 can of halved peaches)

Directions

  1. Mix the whiskey and the next 7 ingredients in a bowl. Transfer about 6 tablespoons of the marinade to a small microwave bowl. Add pork chops and peaches to the remaining marinade. Let it sit for 30-60 minutes.
  2. Grill pork chops and peaches. Cook for 5 minutes on each side or until the pork is done.
  3. Warm up the remaining marinade in the microwave for 90 seconds. Spoon over pork chops and peaches.
  4. If you want an additional side — saute up some spinach in olive oil and sprinkle in some almonds. Just when the spinach starts to wilt, take spinach off the heat and add a little lemon juice to the spinach.

Grilled Fish Tacos with Mango Salsa Verde

20 Mar

Me & my grill are still having an early love affair. With all of the nice weather we’re having, I just can’t stop cooking with Mr. Brinkman. I still have yet to give him a good cleaning, but who has time for that??!! 80 degree weather in March isn’t something that’s going to last forever. I have way better things to do, such as watching Hoosiers games, drinking in beer gardens and walks with the dog around Lake Michigan.

Summer-like weather means Summertime food. I can’t say I crave fish tacos in the dead of winter.

The marinade for this recipe is filled with citrus & spice.  When you marinade fish with any citrus, do not let it sit for more than 15 minutes. It will cook the fish and make it tough. So good news, this recipe will be on your plate in no time.

Let’s not forget about the salsa. It’s your basic salsa verde recipe but with a twist. Sweet & juicy mangos will pair nicely with the fish… and its a great salsa to snack on with some tortilla chips.

A motto of mine is “work what you got.” I’ve got nothing but sunshine & a 4 burner grill. No complaints from me!

Grilled Fish Tacos with Mango Salsa Verde

  • 2 Tilapia Fillets
  • 1 cup orange juice
  • 1/2 lime, juiced
  • 1 tbs cumin
  • salt & pepper
  • 4 tomatillos,
  • 2 garlic cloves
  • 1/2 onion, rough chopped
  • 1/2 cup cilantro
  • 1 mango, peeled
  • 1/2 lime, juiced
  • 1 jalapeno, rough chopped
  • corn tortillas.
  • shredded carrots
  • shredded red cabbage

Directions:

  1. Clean tilapia fillets. To make marinade, add orange juice, lime juice, cumin, salt & pepper to a ziplock bag. Put fish into bag and let it sit for 15 minutes. I like to grill delicate fish on top of tin foil. If you do this, be sure to spray cooking oil on the tin foil so the fish doesn’t stick.
  2. To make salsa – remove skin of tomatillos. Be sure to clean the sticky skin. In a pot of boiling water, add tomatillos and cook for 5-10 minutes. The tomatillos should be soft but not mushy. Add cooked tomatillos, garlic, cilantro, mango, lime juice and jalapeno to a blender or food processor. Blend until you have a salsa consistency you prefer. Taste, season with salt & pepper if needed.
  3. When fish is finished cooking (should take under 10 minutes), flake fish. Warm tortilla in the microwave or over a gas flame. Add fish to tortilla. Top with salsa, carrots and cabbage.

Spring Chicken?!?!!

7 Mar

Dear Mother Nature,

I want to thank you for this mild winter. It’s been relatively painless. Not a lot of snow, not too cold. And over the past two days, 70 degree weather. It blows my mind and I’m still not doubting the chance I can be bamboozled. Is this winters’ weather too good to be true??!!

Please don’t be playing a trick on me. Do you know what I did on March 6th?? Used this bad boy.

Mr. Brinkman is ready to make a full push back into my life and I can’t tell him no. Afterall, I barely used him last summer… but you’d never know b/c I forgot to clean him at the end of the season. (I was busy & distracted.) However, that didn’t stop Mr. Brinkman. He stepped up and grilled the heck out of some marinated chicken thighs.

Mother Nature, I know you’ve done crazy things. Chicago is the only place where you can experience all four seasons in one day. But just the thought of Spring so early in the year brings so smiles. I might have said some nasty things about you in the past… so to make amends, I’d like you think of this Spring Chicken meal as a token of my appreciation. Orange marinated chicken, bright-colored veggies and brown rice — it’s the perfect dish to make you feel like Spring is here to stay.

Now, if there is something you can do to fix all this wind, my hair would greatly appreciate it. I hate it when it gets stuck in my lip gloss.

Lots o’ love!

Meghan

Orange Chicken – “Spring Chicken” Meal

  • 3/4 cup orange juice
  • 1/4 cup orange marmalade
  • 1/4 balsamic vinegar
  • 1 tbs. oregano, chopped
  • 1 tbs. rosemary, chopped
  • 1 tbs. thyme, chopped
  • 1/4 tsp sriracha
  • 2 lbs boneless chicken thighs, skin removed
  • Salt & Pepper
  • 2 tsp olive oil
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 4 green onion, sliced thick
  • 3 garlic cloves, minced
  • 1 head of brocoli, stems removed
  • 1/2 cup shredded carrots
  • 3 cups rice, cooked

Directions:

1. In small sauce pot combine orange juice, marmalade, vinegar, chopped herbs and sriracha. Bring mixture to a boil, then reduce heat to low and simmer 10 minutes or until it starts to thicken.

2.Pre-heat grill. (Make sure you spray it with cooking spray BEFORE you light it!) Season chicken with salt & pepper and a couple spoonfuls of the orange glaze. Work it into the chicken.

3. In a heated wok, add oil & all of the veggies and garlic except for the shredded carrots. Cook for 3-5 minutes. (I like my veggies to still have some bite, cook longer if you like them softer. Add carrots the last minute. Remove for heat & set aside.

4. Grill chicken thighs 6-7 minutes per side. Brush chicken with glaze during cooking.

5. To make your spring dinner plate, first put a heaping spoonful of rice on your plate. Top with veggies and then chicken. Drizzle orange glaze all over your meal!