Portobello Mushroom Burger

Grilling again, but this time we are going vegetarian. I really do love hamburgers almost more than any other food, but I decided to try something new and went with a portobello mushroom burger. I've had them before when I worked at a restaurant at Snowbird Ski Resort. I liked them, especially because at the time I was a vegetarian. Yes, hard to believe but I was a vegetarian for a while, 7 years in fact, but I digress....

Grilled Chicken Breasts with Spicy Peach Glaze

Start the grill and pit the peaches. Chop the garlic and get some cold drinks ready, because it is summer time, and that means it is grilling time! This recipe is awesome. Not only is is another chicken recipe to add to your grilling repertoire, but it is easy and you get to grill peaches too!

Fish Tacos with Chipotle Cream

Last night we had some delicious fish tacos at our house. I purchased some tilapia from the local market for a few dollars, which was awesome. The flavor was light and fresh and perfect for a summer night. I threw the tortillas on the grill like the directions suggested and WOW! Turns out that grilling your tortilla shells takes them to a whole new level of smoky flavor goodness. I happen to have a top rack on my grill, so I just put them on there when the fish was about done, flipped them once, and voila, perfection. If you don't have a grill, try them in the broiler and I imagine it will enhance the flavor as well. The crisp corn, fresh cilantro, chipotle flavored sauce, and of course fresh lime juice truly made these tacos perfect. I would suggest putting  them on this weekends menu.

Caroline's Burgers

We have a lot of great recipes on this blog, some that I absolutely love. And there are so many different types of food that I just can't get enough of - for me that would mainly be Mexican and Italian dishes. But when all that is said and done I will always have to say that my favorite thing to eat is a good burger (or at least in the top 3). Specifically, a grilled burger; in my mind that is the only way to have a burger.

After many years of grilling burgers, I have, in my mind, perfected the ultimate summer burger. It is perfect because it is delicious, and I admit whenever I make them I get lots of compliments, so I think that I am not alone in thinking this is one fine burger.

Creole Chicken with Corn-Avocado Relish

I pulled out the grill this afternoon and made myself a very healthy, low fat, and tasty, tasty lunch. I have a long drive tonight and felt it was my duty to eat a good lunch. Actually, I had planned to make this for dinner last night, but ended up eating take out at 8pm instead...luckily this was an easy fix and worked as a lunch.

If you have never had Creole seasoning, go buy some. It is inexpensive and works well on chicken and fish. It is a bit spicy, due to the red pepper, but it isn't hot; hmmm does that make sense. Anyways, I paired the chicken with some fresh veggies and lemon juice. I cut my chicken into bite size pieces and ate it salad style. However, I would suggest serving it as a chicken breast with the relish on the side and top giving it a very fresh and summery,but sophisticated look. Try it and love it!

Summer Lemon-Garlic Grilled Chicken

I have been so excited to have some sunshine this week, that I just had to have dinner on the back deck. And what better dinner to have in the outdoors, as the sun is setting, than some citrus infused grilled chicken; serve it alongside a fresh vegetable salad and watermelon (what you may have figured out is that I love watermelon, or as Kelly would say I heart watermelon; it is so, so good). While the marinade for this chicken only takes a few minutes to put together it is important to actually use it as a marinade, meaning, do what you can to marinade the chicken for at least 3 or 4 hours, if not overnight. I would suggest putting it together at lunch, throwing it in the fridge, and then pulling it back out when you are ready to grill. Double or triple the batch and make enough for a backyard barbecue with your friends.

Grilled Cuban Chicken

It's finally grilling season! Alas, I've misplaced my grill somewhere along the many moves we've made over the past year or so. But considering the very small space I call a kitchen and the lack of anything resembling air conditioning in my house, I'm sure I'll be making my way to the store for a new grill some time soon. Needless to say, I cheated with this recipe and didn't actually grill my chicken; I used my broiler instead. But I have followed my own directions in the past and actually grilled this chicken. It's even more delicious with a bit of flame broiled flavor to the meat.

This recipe also works great with pork. Try serving with a spiced black beans and rice (coming soon!), corn on the cob, and a green salad.

Grilled Vegetables with Mint Sauce

I feel as though this is too easy to really call it a recipe. But it's good and fast and simple and healthy, so why not share it? We had this vegetable dish last night as a light dinner, and anyone in my family who actually ate the vegetables (my sisters still haven't discovered the pleasure that comes from eating red peppers or zuchinni) loved the combination of the masala with the yogurt (on the vegetables and in the sauce). And of course, if you can't lay your hands on a grill, or you're simply too eager to try this to wait for your grill to heat up, you can always broil the veggies.

Grilled Vegetables with Mint Sauce

Recipe adapted from Bon Appetit July 2005

Picture by Kelly

For Mint Sauce:

1 cup plain yogurt

2 teaspoons garam masala (optional)

1/2 chopped fresh mint

salt and pepper to taste

For Vegetables:

2 red bell peppers

3 large zucchini

2 red onions

2 cups mushrooms

1/4 cup olive oil

1 tablespoon garam masala

salt and pepper to taste

1. Prepare barbeque (medium high). Soak bamboo skewers in water, about 30 minutes.
2. Cut vegetables into large wedges (except mushrooms- leave them whole). Toss in oil, masala, salt and pepper.
3. Thread vegetables onto skewers and grill unto slightly charred in spots, turning occasionally.
4. Serve with mint yogurt sauce.

Polynesian Chicken

I suppose the only thing truly Polynesian about this dish is the pineapple. But my family has always made some variation of this chicken and called it Polynesian, so Polynesian it will be. Its only flaw is that it's on the sweet side of things, but I don't really consider that to be a problem. The pineapple juice marinade makes a delicious, tangy glaze for the chicken and an excellent sauce served over rice.


Polynesian Chicken
Recipe by Kelly
Pictures by Kelly
Serves 4-6

4 chicken breasts
1 cup pineapple juice
2 tablespoons lemon juice
2 tablespoons mustard
1 cup brown sugar
1/2 teaspoon salt
1 cup pineapple chunks or tidbits
2 tablespoons cornstarch
4 tablespoons water

1. In a large bowl, combine juices, mustard, sugar, and salt. Pour 1/4 cup of juice mixture over chicken and marinate about 20 minutes.
   
2. Place chicken on preheated grill. Brush marinade over the top of chicken while grilling. Turn once and brush with marinade.
   
3. While chicken is cooking, heat remaining 3/4 cups of marinade and pineapple tidbits in a small saucepan. In a separate bowl, mix cornstarch and water until smooth; add to marinade and bring to a boil. Simmer 3 minutes.
   
4. Serve chicken over rice and topped with pineapple juice sauce.
   

Summer Salad with Grilled Salmon

Summertime is the best time of year to enjoy cooking outside on the grill, and nothing makes meat, especially fish, taste better. This salad receipe combines the flavor of grilled salmon, goat cheese, and balsamic vinegar. It makes a great summer dinner when you want something light, filling, and healthy.



Summer Salad with Grilled Salmon
Salad recipe by Caroline
Picture by Caroline
Dressing recipe adapted from Everyday Foods Serves 4

Salad Ingredients:
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
½ tablespoon olive-oil
5 cups baby spinach
3 cups Romaine lettuce, chopped roughly
2 Roma tomatoes, diced
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans (optional)
1/4 cup Balsamic-Rosemary Vinaigrette (below)

Directions:
1. Heat grill to medium-high heat.
2. Brush fillets with olive oil, and season with salt and pepper.
3. When grill is ready, place salmon on grill and cook for 4-5 minutes each side, or until fillets are cooked through, but still flaky. Take off heat and let rest on a plate for 10 minutes.
4. Combine spinach, Romaine lettuce, tomatoes, goat cheese, and pecans.
5. To serve, place salad mixture on plate and top with a sliced salmon fillet; sprinkle with Balsamic-Rosemary Vinaigrette (below).

Balsamic-Rosemary Vinaigrette
Makes about 3/4 cups

Ingredients:
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 or 2 small garlic cloves
1/4 teaspoon dried rosemary
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil

Directions:
1. In a blender combine all ingredients except the olive oil. Blend mixture until smooth.
2. Keeping blender going, slowly drizzle in olive oil and continue to blend until creamy. (This dressing can be kept in the refrigerator for up to two weeks. If it becomes somewhat solid, run bottle under hot water and shake well.)

ps...don't forget, one week left to submit to our 100th Post Birthday contest

Spicy Pork Chops with Citrus Salsa

When I came across this recipe I was intrigued. Pork with fruit isn't that odd, we often are served applesauce with pork, but this fruit salsa incorporated cilantro, onion, and even jalapeño. I had to try it and I was glad that I did, even though it had mixed reviews in my house. I really liked it, my father-in-law really liked it, my husband thought it was passable. In fact my father-in-law liked the "chili rub" so well he asked for the recipe, something that has never happened to me before. Personally, I thought the fruit salsa with the pork was a great combination of flavors and textures- sweet with the salty-spice, warm meat with the cool fruit. Give it a try and let me know what you think, I would be curious to hear what others think.

Oh, and what do you serve this with? I served this with a rice pilaf and a green salad.

Spicy Pork Chops with Citrus Salsa
Recipe adapted from The Best Life Diet by Bob Greene

Pictures by Caroline

Serves 4

1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp ground coriander
½ tsp salt
4 pork chops
11 oz. can mandarin oranges, drained
1 grapefruit, peeled and diced
½ cup chopped cranberries
½ cup chopped cilantro
¼ cup minced red onion
1 small jalapeño, minced (optional, I leave this out)

1. Put a dry skillet over medium heat, toast the cumin, chili powder, oregano, coriander, and salt, stirring constantly until aroma is released; about 45-60 seconds. Take off heat and let cool slightly.
2. Rub the spice mixture evenly over the pork chops. Wrap the chops in plastic wrap and refrigerate for several hours or overnight.
3. To make the salsa, combine the mandarin oranges, grapefruit, cranberries, cilantro, red onion, and jalapeno (if using) in a medium bowl. Toss the mixture, cover, and refrigerate until about 30 minutes before serving.
4. Grill the pork shops over medium-high heat, turning several times; about 20 minutes or until you achieve the desired doneness. If you don’t have a grill you can cook the pork in your oven.
5. Cut the pork chops into thick slices and serve with the fruit salsa.

-Caroline

Jerk Chicken

Okay, okay, so the color of this sauce doesn't exactly yell "delicious"...don't be deceived. This is a pretty simple way to spice up your average grilled chicken on a Friday night. This is advertised as a Jamacian marinade, never having been to Jamacia, I will take their word for it. I think in the future I will fillet the chicken so that the flavor is more absorbed by the meat and the sauce doesn't burn so much before the meat is done. Try it, love it!

Jerk Chicken
Recipe from Everyday Food Magazine, Issue 21
Pictures by Caroline
Serves 4

1 bunch scallions, chopped (1 ½ cups)
2 garlic cloves, chopped
1 jalapeño chile, chopped (seeds and ribs removed for less heat, if desired)
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp light-brown sugar
1 ½ tsp ground allspice (I use whole)
1 tsp dried thyme
½ tsp ground cinnamon
Coarse salt
8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat

1. Make marinade: In a blender, combine scallions, garlic, jalapeño, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 tsp salt, and 2 tsp water; blend until smooth. Set aside ¼ cup for brushing.
2. Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
3. Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
4. Move chicken to a cooler part of the grill; brush with reserved marinade. Grill covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.