NEED:
PAM or other Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled and deveined
Butter No-Stick Cooking Spray
1/2 teaspoon lemon pepper seasoning
1 bag (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing
Spray cold grill, grilling utensils and 4 skewers with grilling spray. Preheat grill to medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes, or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.
Place shrimp in separate medium bowl. Spray evenly with cooking spray; sprinkle with seasoning. Thread onto prepared skewers.
Grill 3 to 4 minutes on each side, or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.
Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top with shrimp.
ENJOY!
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Friday, June 19, 2009
Friday, May 29, 2009
Tasty BBQ Corn on the Cob
NEED:
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
Preheat grill for medium-high heat.
In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking
ENJOY!
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
Preheat grill for medium-high heat.
In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking
ENJOY!
Sunday, May 24, 2009
Coastal Grilled Pineapple
NEED:
2 generous tsp. grated fresh lime zest
1 cup sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup butter, melted
1 Pineapple, cored, peeled and cut into 1/2 inch rings, about (10-12 slices)
** you can used canned rings...they may be thinner so do not grill as long..and the fresh is usually much sweeter.
In a bowl combine ingredients except pineapple and butter, blending well. Dip each slice of pineapple into butter, then sugar mixture. Shake off excess, place slices on wax paper lined baking sheet, chill one hour. Grill slices directly on grill grate or under broiler until browned and sizzling, 5-7 minutes. Serve as side dish with chicken, pork or fish!
ENJOY!
2 generous tsp. grated fresh lime zest
1 cup sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup butter, melted
1 Pineapple, cored, peeled and cut into 1/2 inch rings, about (10-12 slices)
** you can used canned rings...they may be thinner so do not grill as long..and the fresh is usually much sweeter.
In a bowl combine ingredients except pineapple and butter, blending well. Dip each slice of pineapple into butter, then sugar mixture. Shake off excess, place slices on wax paper lined baking sheet, chill one hour. Grill slices directly on grill grate or under broiler until browned and sizzling, 5-7 minutes. Serve as side dish with chicken, pork or fish!
ENJOY!
Grilled Pineapple Mango Shortcakes
NEED:
4 fresh pineapple rings, cut 1-inch thick
2 mangoes, cut in 1/2-inch slices
1/4 cup melted butter
2 cups premium vanilla ice cream
4 spongecake-type shortcake shells
1/4 cup whipping cream, sweetened and whipped
1/4 cup toasted coconut
4 maraschino cherries
Preheat grill to medium-high. In a medium bowl, gently coat fruit with melted butter. Grill 5-7 minutes, carefully turning once. Cut fruit into bite-size pieces. Spoon ice cream into shortcakes. Top with grilled fruit, whipped cream, coconut, and a cherry.
Serves 4.
ENJOY!
4 fresh pineapple rings, cut 1-inch thick
2 mangoes, cut in 1/2-inch slices
1/4 cup melted butter
2 cups premium vanilla ice cream
4 spongecake-type shortcake shells
1/4 cup whipping cream, sweetened and whipped
1/4 cup toasted coconut
4 maraschino cherries
Preheat grill to medium-high. In a medium bowl, gently coat fruit with melted butter. Grill 5-7 minutes, carefully turning once. Cut fruit into bite-size pieces. Spoon ice cream into shortcakes. Top with grilled fruit, whipped cream, coconut, and a cherry.
Serves 4.
ENJOY!
Saturday, May 23, 2009
Tilapia & Summer Vegetable Packets
Well, summer is approaching. The time of grilling and home grown, or locally grown, great fresh veggies. Here's something for both of those.
NEED:
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
ENJOY!
NEED:
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
ENJOY!
Saturday, April 25, 2009
Fresh Tuna Burgers
NEED:
1 pound fresh tuna
1 tablespoon minced dill
1 teaspoon capers, rinsed and chopped **optional ..can substitute diced onion
Salt and pepper to taste
1 1/2 tablespoon olive oil
Remove skin from tuna; coarsely chop tuna with a knife or in the food processor. Using a fork, gently blend it with dill, capers ( or diced onion), salt and pepper in a mixing bowl. Shape into 4 patties.
Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, about 2 minutes on each side. Makes 4 servings.
ENJOY!
1 pound fresh tuna
1 tablespoon minced dill
1 teaspoon capers, rinsed and chopped **optional ..can substitute diced onion
Salt and pepper to taste
1 1/2 tablespoon olive oil
Remove skin from tuna; coarsely chop tuna with a knife or in the food processor. Using a fork, gently blend it with dill, capers ( or diced onion), salt and pepper in a mixing bowl. Shape into 4 patties.
Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, about 2 minutes on each side. Makes 4 servings.
ENJOY!
Friday, April 24, 2009
Grilled Lobster
NEED:
2 live lobsters, approximately 2 pounds each
1/3 cup unsalted butter, melted,for dunking
salt and pepper, to taste
1 lemon, quartered
In a large pot boil about 2 gallons of water.
Add one live lobster and cover.
Cook for 3 minutes.
Remove lobster with tongs and return water to boiling.
Add 2nd lobster.
Cook three minutes and remove with tongs.
Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper
Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
Serve with melted butter in dunking bowls and lemon wedges.
ENJOY!
2 live lobsters, approximately 2 pounds each
1/3 cup unsalted butter, melted,for dunking
salt and pepper, to taste
1 lemon, quartered
In a large pot boil about 2 gallons of water.
Add one live lobster and cover.
Cook for 3 minutes.
Remove lobster with tongs and return water to boiling.
Add 2nd lobster.
Cook three minutes and remove with tongs.
Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper
Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
Serve with melted butter in dunking bowls and lemon wedges.
ENJOY!
Wednesday, September 3, 2008
Grilled Chicken, Plantain, and Pineapple Skewers
NEED:
1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/2 whole peeled pineapple
1/4 cup Lime Juice
2 cloves Garlic
2 tablespoons Oregano
2 whole ripe plantains
4 strips bacon
8 whole Chicken thighs
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
ENJOY!
1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/2 whole peeled pineapple
1/4 cup Lime Juice
2 cloves Garlic
2 tablespoons Oregano
2 whole ripe plantains
4 strips bacon
8 whole Chicken thighs
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
ENJOY!
Friday, August 29, 2008
Grilled Ribeye Steak and Grillled Peppers
NEED:
4 10- to 12-ounce beef ribeye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon salt
1/2 to 1 teaspoon ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 recipe Grilled Peppers (see recipe below)
Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness or 14 to 18 minutes for medium doneness. Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings.
Grilled Peppers: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
ENJOY!
4 10- to 12-ounce beef ribeye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon salt
1/2 to 1 teaspoon ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 recipe Grilled Peppers (see recipe below)
Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness or 14 to 18 minutes for medium doneness. Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings.
Grilled Peppers: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
ENJOY!
Monday, June 9, 2008
Chicken and Fruit Skewers
This was sent to me by my cousin. Not in my regular format..but there s not much to it really..I made it last week. WOW! You'll love it..so take a read.
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately. Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
Enjoy!
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately. Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
Enjoy!
Wednesday, April 9, 2008
Basic Mustard BBQ Sauce
It is getting to be the season of outdoor cooking around here. I love BBQ. Of course, you can do it in the oven, on a grill, in a smoker..but no matter where you cook it..it's the sauce that makes it great. I like bottled sauces. I always try to buy some of the non standard and not so well know names. One of my favorites is Sweet Baby Ray's. I also like to make my own. As with everything you cook, it's a matter of personal taste. Don't be afraid to be daring. If unsure, only make a little the first time.
NEED:
1 cup prepared yellow mustard
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Mix all the ingredients in a saucepan and simmer on low for at least thirty minutes. This is great for southern pork style barbecue
Enjoy!
NEED:
1 cup prepared yellow mustard
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Mix all the ingredients in a saucepan and simmer on low for at least thirty minutes. This is great for southern pork style barbecue
Enjoy!
Basic Vinegar BBQ Sauce
NEED:
1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for a few minutes. This perfect to coat pulled pork, but don't add so much that it gets soupy.
Enjoy!
1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for a few minutes. This perfect to coat pulled pork, but don't add so much that it gets soupy.
Enjoy!
Basic Tomato BBQ Sauce
NEED:
1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
Cook the garlic and onion until it's soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn't burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.
Enjoy!
1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
Cook the garlic and onion until it's soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn't burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.
Enjoy!
Bourbon BBQ Sauce
NEED:
1/4 cup Wild Turkey Bourbon
2 cups ketchup
1 cup Brown sugar
1/2 cup Apple cider vinegar
1/4 cup Pineapple juice
3 teaspoon Molasses
2 teaspoon Worcestershire sauce
2 teaspoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Salt
Mix all ingredients and simmer on stove until bbq sauce thickens.
Enjoy!
1/4 cup Wild Turkey Bourbon
2 cups ketchup
1 cup Brown sugar
1/2 cup Apple cider vinegar
1/4 cup Pineapple juice
3 teaspoon Molasses
2 teaspoon Worcestershire sauce
2 teaspoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Salt
Mix all ingredients and simmer on stove until bbq sauce thickens.
Enjoy!
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