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Posts Tagged ‘grilling’

  1. Portobello Mushroom Burgers

    July 18, 2011 by erinRD

    Wholesome Husband owns this t-shirt:

    (Source)

    It’s true. That’s the person I live with. :)

    So it’s no secret that he loves these:

    I made these with Beer Soaked Fries and it was heaven on a plate.

    Portobello Mushroom Burgers
    Adapted from All Recipes

    4 portobello mushroom caps
    1/4 cup balsamic vinegar
    2 Tablespoons olive oil
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 Tablespoon minced garlic
    salt and pepper to taste
    4 (1 ounce) slices provolone cheese

    Directions:
    1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.


    2. Preheat grill for medium-high heat.
    3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender.

    Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Serves 4.

    Nutrition Notes: Mushrooms are loaded with antioxidants (most antioxidants are found in the cap over the stem!) They are low in fat and high in fiber and has an excellent source of selenium which is an important mineral for optimal antioxidant activity. Portobello mushrooms also contain potassium and a lot of the other B vitamins that show anti-cancer properties.They also contain many other minerals including iron, magnesium, manganese, calcium and zinc! Eat your fungi! :)

    Taste Test: While we were eating, Wholesome Husband said “These would be vegan if the mushrooms didn’t have cheese on them, right?” Be still, my heart. ;) These burgers were amazing – better than meat burgers in my opinion!

    I’m still looking for guest bloggers for next week! PLEASE contact me or comment below! :)

     

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  2. Spinach Feta Turkey Burgers

    July 15, 2011 by erinRD

    TGIF!

    I am leaving for Alaska in about a week and I’m looking for some guest posts! If you are interested in writing a guest post while I’m away frolicking in some glaciers, please contact me! Info found in the ‘Contact Me’ tab at the top of my page! :)

    Spinach Feta Turkey Burgers
    Adapted from Eat Live Run

    1 lb ground turkey
    1 egg, slightly beaten
    1 shallot, minced
    5 oz spinach, cut into small pieces
    3/4 cup feta cheese
    1 tsp salt + pinch of pepper

    Directions:
    1. Mix together all ingredients with your hands and form four medium sized patties.
    2. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked.
    3. Serve on toasted buns (lol) with desired veggies. Makes 4 burgers.

    Taste Test: Wholesome Husband said that he liked these burgers better than my Bleu Apple Turkey Burgers but I think I like the Bleu Apple burgers a little bit better…but it’s a close competition. Both are moist, flavorful, delicious and healthy!

    Have a great weekend!

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  3. Shrimp Tacos with Grilled Poblano and Avocado Salsa

    July 8, 2011 by erinRD

    Someone was helping me husk corn.

    He was helping me make these fabulous tacos.

    Yum!

    Shrimp Tacos with Grilled Poblano and Avocado Salsa
    Adapted from Eat Live Run

    Salsa:
    1 ear corn, husked
    6 scallions, white and light green parts only (about 5 inches)
    1 poblano chile
    1 cup cherry tomatoes, halved
    1 large avocado
    1 small bunch cilantro, minced
    juice of two small limes
    1 clove garlic, minced
    1/2 teaspoon salt
    1 Tablespoon olive oil

    Tacos:
    1 lb shrimp
    1 teaspoon chili powder
    6 corn tortillas

    Directions:
    1. Heat your grill up to medium high.
    2. Brush corn and poblano chile pepper with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.


    3. When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop green onion and place into bowl as well.

    4. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
    5. Wash and devein shrimp if necessary. Add chili powder on top and then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly!

    When done, place into tortillas, top with salsa and eat immediately. Serves 3.


    Taste Test: Holy moly. These were unbelievable! Do yourself a favor and make them this weekend!

    Speaking of the weekend, Wholesome Husband and I are doing a L.A.T.E. night bike ride in Chicago – a 25 mile bike ride through the neighborhoods of the city that starts at 1am. Should be fun! I hope I stay awake!!

    Have a great weekend!

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  4. 4th of July Recipe Roundup!

    June 30, 2011 by erinRD

    Grilled Sirloin Steak with Onions, Avocado and Tomatoes

     

    Kabob Marinade


    Cilantro Lime White Bean Dip


    Bleu Apple Turkey Burgers

    Grilled Pepitas Shrimp


    Fresh Herbed Lemonade


    Summer Berry Pie Bars


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  5. Grilled Sirloin Steak with Onions, Avocado and Tomatoes

    May 27, 2011 by erinRD

    The recent issue of Cooking Light featured a ton of grilling recipes. This one stuck out to me because of its simplicity and who doesn’t love grilled onions?!

    Grilled Sirloin Steak with Onions, Avocado and Tomatoes
    Adapted from Cooking Light


    2 medium red onions, cut into 1/2-inch-thick slices
    1 1/2 pounds top sirloin steak, trimmed
    2 cups cherry tomatoes, halved
    1/4 cup balsamic vinegar
    1 ripe peeled avocado, cut into 8 wedges

    Directions:
    1. Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm.
    2. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper.

    Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
    3. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine.
    4. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces. Serves 6.


    Taste Test: This great Traders Joe’s meat was excellent. There wasn’t an ounce of fat on the meat. This dish along with a baked potato and corn on the cob was the perfect grilling, outside, patio Memorial Day recipe!

    Definitely worth the money – especially since I rarely buy steak or beef, for that matter. I’ve noticed with steak, all you need is salt, pepper and a little Worcestershire sauce for a perfect flavor!

    Happy grilling and have a fabulous Memorial Day weekend!

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  6. Kabob Marinade

    May 11, 2011 by erinRD

    We hit record high temps here in Chicago yesterday – that means one thing….grilling! My favorite!

    Kabob Marinade

    1/4 cup olive oil
    1/4 cup soy sauce
    1 lemon, juiced
    2 Tablespoons Worcestershire sauce
    1 Tablespoon prepared mustard
    coarsely cracked black pepper
    1 clove garlic, minced
    cut up veggies of your choice (peppers, onions, mushrooms etc)

    Directions
    1. In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, and garlic.
    2. Mix well, and add your favorite meat or tofu (about 1 – 1 1/2 pounds). Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
    3. Skewer the meat and veggies and grill until meat is done.

    Nutrition info for marinade only – 4 servings.

    Nutrition Notes: With marinades, you obviously leave a lot of the marinade to throw out so it’s a little difficult to determine how much you’re actually eating but about half of the marinade was leftover in the container.

    Taste Test: So delicious! The meat was tender and flavorful and of course the grilled veggies were equally delicious! This is my favorite thing to make on the grill!

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