Italian Style Turkey Burger

This is a great alternative to a cheeseburger and it is healthy.

Ingredients:

1 package lean ground turkey (about 1 lb.)
1/2 cup tomato sauce
1/2 cup parmesan cheese, grated; divided
1 tbsp italian seasoning
2 tsp dijon mustard
1 package mushrooms (cremini or portabella)
2 tsp extra virgin olive oil
4 slices of italian bread
2 cups marinara sauce
4 slices provolone cheese

 

Preheat grill.

In a medium mixing bowl, combine turkey, tomato sauce, 1/4 cup parmesan cheese, italian seasoning and dijon mustard. Form mixture into 4 patties.

Place turkey patties on the grill for about 6 minutes. Turn and cook until no longer pink in the center, about 6 more minutes. 

 My little helper and her little helper waiting for something to drop to the ground

Clean mushrooms by wiping them with a damp cloth. Remove and discard stems. Brush mushrooms with olive oil (or just spray them with spray olive oil). Place on grill and cook for about 2 minutes per side.

Place Italian bread slices on a baking sheet and place under broiler until lightly toasted, about 3 minutes.

Heat marinara in microwave or on stove-top.

Top each turkey burger with mushrooms and a piece of provolone and place in broiler until cheese melts. 

Top each piece of toasted bread with turkey burger, mushrooms, and provolone. Then put 1/2 cup marinara sauce on each and top with 1 tbsp of grated parmesan cheese (fresh would work here as well).

 

Grilled Grouper

If you like grouper I really recomment this recipe.  This one piece was big enough for the two of us.  The big green thing in the center of the fish is cilantro by the way.

Ingredients:

2 grouper filets
1 tablespoon olive oil
1 teaspoon cilantro
1 tablespoon lime juice
1 teaspoon Worcestershire
1/8 teaspoon salt
1/4 teaspoon pepper

Combine olive oil, cilantro, lime juice, Worcestershire, salt and pepper

Marinate filets in the mixture for about an hour.

Cook the fish at 400° to 450° for about 12 minutes.

 

Spicy Beans

Not bad for something different

Ingredients:

4 cups Dry Pinto Beans
1 whole Ham Hock
1 whole Onion, Diced
2 whole Red Bell Peppers, Diced
4 cloves Garlic, Minced
2 whole Jalapenos, Sliced
2 teaspoons Salt, More To Taste
2 teaspoons Chili Powder (optional)
2 teaspoons Black Pepper, More To Taste

Rinse beans under cold water, sorting out any rocks/particles.

Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.

Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.

Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

Simple Spicy Shrimp

Tonight was shrimp night. We tried two different recipes and both were very good. Of course you can never go wrong with shrimp on the egg.

Shrimp Recipe 2
Ingredients:
1 pound shrimp
3 tablespoons honey mustard
2 tablespoons dark soy sauce
1/2 teaspoon Tabasco sauce

Mix the above and stir into a pound of shelled shrimp.

When they're well coated, lift them out of the sauce and skewer.

Grill at 350°-375° for 3-5 minutes per side.

Honey Lemon Shrimp

Tonight was shrimp night.  We tried two different recipes and both were very good.  Of course you can never go wrong with shrimp on the egg.

Shrimp Recipe 1
Ingredients:
1 1/2 pounds 16-20 count raw shrimp
4 tablespoons honey
4 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
A few grinds black pepper
2 teaspoons Dizzy Pig Tsunami Spin

Peel and de-vein the shrimp and blot dry. Whisk together all remaining ingredients.

Marinate the shrimp in 2/3 of the marinade for about 30 minutes while the BGE comes up to 350°.

Reserve about 1/3 of the marinade for brushing the shrimp as they finish.

Grill the shrimp direct at 350°-375° on raised grid (skewers optional). Cook approximately 3-4

minutes per side or until they curl up. The honey will caramelize a little and give a nice sweet crunch

that is offset by the tang of the lemon juice and Dijon mustard. As the shrimp finish, brush or drizzle

them with the reserved marinade mixture and lightly dust with additional Tsunami Spin on each

side.

Potatoes a la Ketchup

It is the time of year when we get potatoes every week in the vegetable basket.  This recipe is a modified version of the BBQ Bible recipe.

Ingredients:
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice

4 tablespoons ( 1/2 stick) unsalted butter, at room temperature

4 medium potatoes (each about 6 ounces) cut into 1/4-inch slices

1 small onion, thinly sliced (we also used some leftover pearl onions)

Salt and freshly ground black pepper, to taste

Set up BGE for direct grilling and preheat to 325.

Mix the ketchup, Worcestershire sauce and lemon juice in a small bowl and set aside.

Arrange potatoes and onion in an aluminum pan. Spoon the mixture and butter over the potatoes and onion.

When ready to cook, cover the pan with aluminum foil and place the pan on the BGE. Grill for 30 minutes. Remove the foil and cook until done, about 15 more miuntes.

Spicy Cajun Grilled Chicken

The chicken with the spices was very good.  We did not care for the sauce.  We halved the recipe.

Ingredients:
1/4 cup chili powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon packed brown sugar
1 teaspoon pepper
1 teaspoon salt
~2 1/2 pounds boneless chicken breasts
3 medium tomatoes, chopped
1/2 cup heavy whipping cream
1 clove garlic, finely chopped

Brush olive oil on the chicken.  Mix all the spices and coat both sides of the chicken.

Grill the chicken 20 minutes, or until done,  over medium heat.

Heat tomatoes, whipping cream and garlic for 2 minutes over medium high heat, stirring frequently.

Top chicken with tomato mixture.

All American Steakburgers

The perfect meal for our country's birthday.  This was a very good burger.  I forgot to take pictures until I brought everything inside.

Ingredients:
1/2 cup of your favorite BBQ sauce
1/4 cup A.1. Original Steak Sauce
2 pounds ground sirloin
1 each green and red pepper, cut into 3/4-inch-wide strips
1 Vidalia onion, cut into 1/2-inch-thick slices
8 slices cheddar cheese
8 whole wheat hamburger buns, toasted

Prepare the BGE for direct cooking at 400°.

Mix barbecue sauce and steak sauce. Mix 1/4 cup with meat; shape into 8 (1/2-inch-thick) patties.

Grill patties 10 to 12 minutes or until burgers are done (160ºF), turning and brushing with remaining sauce after 6 minutes..

I grilled the vegetables on the Weber on my griddle over medium heat until the vegetables are crisp-tender, 10-12 minutes. 

Top burgers with Singles; grill 1 minute or until melted.

Brush the buns with melted butter and toast on the grill.  Fill buns with vegetables and cheeseburgers.

Maple Mustard Salmon

We really enjoyed this.  Maple syrup makes a very good glaze.

Ingredients:
Salmon:
2-4 pieces of salmon
1 tablespoon sesame oil
Kosher salt and fresh ground black pepper

Maple Mustard Glaze
2/3 cup maple syrup
1/2 cup soy sauce
3 tablespoons honey mustard
2 tablespoons butter
1 tablespoon grated fresh ginger

Place the maple syrup, soy sauce, mustard, butter and ginger in a small saucepan and bring to a boil.  Reduce the heat and let the glaze simmer briskly until syrupy and slightly reduced, about 5 minutes, skimming off any foam and stirring to keep the glaze from scorching.  Divide in half.  One half for glazing the fish and the other for serving.

Brush the salmon with the sesame oil and season with the salt and pepper.

Preheat the grill to medium high.

Grill the salmon until done, about 4 minutes a side.  Brush the salmon with the glaze every minute or two.

The finished product with grilled vegetables.

Grilled Vidalia Onions

This was not our favorite onion recipe, but not bad for something different.

Ingredients:

One large Vidalia onion per person
1 square of butter per onion

Peel onions and cut off top and bottom.  Wrap each onion in foil.

Place on grill and cook at 300 for at least 1 hour.  The sugar in the onions will turn into a dark sweet syrup.  The longer the onions cook the more syrup they will make.

To serve, remove onion from the foil and pour syrup over onion.

Pork Chops in Marinade

Very good.  We will make this again.
Ingredients:
10 boneless pork chops, 1 1/4-1 1/2” thick, approximately 6-8 ounces each
3/4 cup vegetable oil
1/2 cup soy sauce
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice (or lime juice)
1 tablespoon dry mustard
2 tablespoons black pepper
1 teaspoon parsley flakes
2 cloves garlic, minced

Combine all the marinade ingredients.

Marinate 10-12 pork chops for several hours or overnight, turning once.

Bring the BGE up to 400°

Place the chops on BGE and cook 5 minutes.  Turn and cook for 10 minutes.

Close top and bottom vents for a 5 minute dwell.

Let rest 5-10 minutes before serving.