Renee Behnke's Burgers Pacifica
Source: Better Homes and Gardens
Prep: 30 minutes
Grill: 18 minutes
Ingredients
2 to 3 Anaheim peppers
1/4 cup finely chopped onion
2 tablespoons soy sauce
1-1/2 pound lean ground beef
3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
4 sesame hamburger buns
1 avocado, halved, pitted, peeled, and thinly sliced
Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
Directions
1. Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
2. Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
4. Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments. Makes 4 burgers.
Test Kitchen Tip: Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.
calories: 559, total fat: 31g, saturated fat: 13g, cholesterol: 126mg, sodium: 732mg, carbohydrate: 26g, fiber: 2g, protein: 43g, vitamin C: 94%, calcium: 24%, iron: 28%
.
Prep: 1 hour
Grill: 18 minutes
Ingredients
2 cups hickory or fruit wood chips
12 slices bacon
2 pounds lean ground beef
2 eggs, beaten
1/4 cup finely chopped sweet onion
1/4 cup finely chopped green sweet pepper
1 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon ground sage
1/4 cup mild or hot barbecue sauce
8 hamburger buns, split
Sliced onions
Barbecue sauce (optional)
Purchased pickle mix (optional)
Purchased barbecue beans (optional)
Creamy Coleslaw (optional)
Directions
1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer's directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
4.Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired. Makes 6 burgers.
Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.
calories: 478, total fat: 25g, saturated fat: 9g, cholesterol: 177mg, sodium: 729mg, carbohydrate: 24g, fiber: 2g, protein: 37g, vitamin C: 11%, calcium: 8%, iron: 26%
Prep: 35 minutes
Grill: 24 minutes
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 pound mushrooms, cleaned and sliced
1/4 teaspoon kosher or coarse salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon sherry wine vinegar or red wine vinegar
2 pounds extra-lean ground beef
Latino Barbecue Catsup (see recipe below)
4 large buns, split
Directions
1. Heat oil and butter in a large skillet over medium-high heat. Add mushrooms, kosher salt, and pepper. Cook for 3 minutes or until mushrooms are just tender. Add vinegar. Cook and stir for 2 minutes or until most of liquid has evaporated. Set aside.
2. Shape beef into 8 thin patties 3-1/2 to 4 inches in diameter. Place 1/4 of the mushroom mixture in center of 4 of the patties. Top with remaining patties. Pinch together edges of each double patty, making sure all edges are well-sealed.
3. Place burgers on the lightly oiled rack of the grill directly over medium heat. Grill for 12 minutes; turn. Brush burgers with 1/4 cup of the Latino Barbecue Catsup. Grill 12 to 14 minutes more or until an instant-read thermometer inserted into the center registers 160 degree F. Toast buns on grill, if desired. To serve, place the burgers on the buns. Pass remaining Latino Barbecue Catsup. Makes 4 burgers.
Latino Barbecue Catsup: Combine 1 cup chopped green onions, 1/4 to 1/2 cup chipotle peppers in adobo sauce, 1 jalapeno pepper, chopped; 2 cloves garlic, minced; 1 tablespoon snipped fresh oregano, and 1/2 teaspoon salt in a food processor bowl. Cover; process until combined. Add 1 cup catsup, 1/4 cup red wine vinegar, and 2 tablespoons olive oil; process until smooth. Makes 1-2/3 cups.
Test Kitchen Tip: You can prepare the Latino Barbecue Catsup up to 3 days in advance, then cover and chill it until using.
calories: 726, total fat: 47g, saturated fat: 16g, cholesterol: 159mg, sodium: 666mg, carbohydrate: 27g, fiber: 2g, protein: 47g, vitamin C: 3%, calcium: 4%, iron: 32%
Rise: 15 minutes
Grill: 14 minutes
Ingredients
1-1/2 pounds lean ground beef
1 cup crumbled Gorgonzola cheese (4 ounces)
1/3 cup snipped dried oil-pack tomatoes
1 tablespoon snipped fresh thyme
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 sourdough rolls, split and toasted
Sliced red onions
Sliced tomatoes
Chilled Melon Refresher (optional) (see recipe below)
Directions
1. Combine beef, 3/4 cup of the Gorgonzola cheese, all but 1 tablespoon of the snipped dried tomatoes, the thyme, garlic, salt, and pepper in a large mixing bowl. Shape mixture into 6 patties 3/4 inch thick.
2. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. 3. Remove burgers from grill. Top with remaining Gorgonzola and snipped dried tomatoes. Serve on toasted sourdough rolls with sliced red onions and tomatoes. Serve with Chilled Melon Refresher, if desired. Makes 6 burgers.
Chilled Melon Refresher: To make the Chilled Melon Refresher, combine 1/2 of a small cantaloupe, cut up; 1/4 of a small honeydew, cut up; and 2 tablespoons white balsamic vinegar in a large bowl. Toss gently. Cover and chill thoroughly before serving.
calories: 385, total fat: 17g, saturated fat: 8g, cholesterol: 85mg, sodium: 723mg, carbohydrate: 27g, fiber: 0g, protein: 29g, vitamin C: 10%, calcium: 11%, iron: 19%
Prep: 30 minutes
Grill: 18 minutes
Ingredients
2 teaspoons whole cumin seed, freshly ground, or 1 tablespoon ground cumin
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh Italian parsley leaves
2 tablespoons champagne vinegar or white wine vinegar
1 teaspoon crushed red pepper
1/2 teaspoon sea salt or coarse salt
1/4 cup canola oil
2 pounds lean ground beef
1/4 teaspoon salt
1/4 teaspoon ground red pepper
6 Mexican bolitos or burger rolls, split and toasted
Sliced tomatoes and onions
Grilled Plantains (optional)
Directions
1. Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted. Remove from heat. For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container. Cover and blend on lowest speed, slowly adding the oil.
2. Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl. Shape into 12 patties 3-1/2 inches in diameter. Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties. Place remaining patties on top and seal edges.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling. Brush rolls with some of the chimichurri sauce. Top with burgers, remaining sauce, and tomatoes and onions. Serve with Grilled Plantains, if desired. Makes 6 burgers.
Grilled Plantains: To make the Grilled Plantains, bias-slice peeled plantains into 1/2-inch-thick slices. Brush with peanut oil. Grill directly over medium heat for 8 minutes or until centers are just soft, turning once. Drain on clean paper towels. Serve warm.
calories: 650, total fat: 44g, saturated fat: 13g, cholesterol: 162mg, sodium: 563mg, carbohydrate: 28g, fiber: 2g, protein: 33g, vitamin C: 31%, calcium: 6%, iron: 30%
Prep: 30 minutes
Chill: 1 hour
Grill: 14 minutes
Ingredients
1/2 medium onion, finely chopped
2 large poblano peppers, roasted, seeded, and chopped
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 pounds lean ground beef
8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
4 large hamburger buns
Assorted condiments
Directions
1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.
Test Kitchen Tip: To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.
calories: 552, total fat: 30g, saturated fat: 12g, cholesterol: 120mg, sodium: 1008mg, carbohydrate: 30g, fiber: 3g, protein: 39g, calcium: 15%, iron: 36%
Prep: 30 minutes
Chill: 1 hour
Grill: 18 minutes
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
1 small shallot, minced
1 teaspoon purchased red curry paste
1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
1-1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons snipped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 large onion or sesame Kaiser rolls, split
Lettuce (optional)
Sliced tomatoes (optional)
Sweet pickle slices (optional)
Directions
1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.
Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.
Test Kitchen Tip: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
calories: 498, total fat: 32g, saturated fat: 6g, cholesterol: 93mg, sodium: 867mg, carbohydrate: 30g, fiber: 1g, protein: 21g, vitamin C: 10%, calcium: 3%, iron: 17%
Prep: 30 minutes
Grill: 14 minutes
Ingredients
1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1-1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 to 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarella cheese
Tomato Relish (see recipe below)
Directions
1. Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside.
2. Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-inch thick. Brush patties with garlic oil.
3. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. 4. Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted. Remove burgers and focaccia from grill. Place each burger on a wedge of focaccia; sprinkle immediately with cheese. Spoon Tomato Relish on top. Makes 6 burgers.
Tomato Relish: In a medium mixing bowl stir together 1/2 of a medium yellow tomato, chopped; 1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes; 1/4 cup finely chopped sweet onion; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse salt; and 1/4 teaspoon freshly ground pepper. Cover and refrigerate until serving. Makes about 2-1/2 cups.
Test Kitchen Tip:If dried porcini mushrooms are not available, substitute thinly sliced and cooked button mushrooms.
calories: 540, total fat: 30g, saturated fat: 11g, cholesterol: 115mg, sodium: 980mg, carbohydrate: 31g, fiber: 1g, protein: 37g, vitamin C: 17%, calcium: 15%, iron: 20%
Prep: 45 minutes
Grill: 18 minutes
Ingredients
2 pounds ground beef
Onion Jam (see recipe below)
4 ounces goat cheese (chevre)
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
12 slices Texas toast
Goat cheese (optional)
Golden tomato wedges (optional)
Directions
1. Combine the ground beef, half of the Onion Jam, the 4 ounces goat cheese, the salt, and the red pepper in a large mixing bowl. Divide mixture into 6 portions and form each portion into a patty about 1 inch thick.
2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling.
3. Grill the Texas toast, if desired. Spread 6 slices with some of the remaining Onion Jam and top each with a grilled burger patty. Top with additional goat cheese, if desired. Top with the remaining Texas toast slices. Serve with any remaining Onion Jam and, if desired, golden tomato wedges. Makes 6 burgers.
4. Onion Jam: Heat 2 tablespoons cooking oil in a large skillet over medium. heat. Add 2 large yellow onions, thinly sliced and 2 large red onions, thinly sliced; cook and stir for 5 minutes. Stir in 2 cups chopped green onions; cook onion mixture for 25 to 30 minutes or until browned, stirring occasionally. Add 1/2 cup balsamic vinegar and 1/4 cup packed brown sugar; reduce heat. Simmer for 10 to 12 minutes or until most of the liquid evaporates. Remove from heat. Cover and chill for up to 1 week. Makes about 1-1/3 cups.
Test Kitchen Tip: Prepare the Onion Jam for the burgers up to 2 days in advance. Cover and refrigerate until serving time.
calories: 597, total fat: 29g, saturated fat: 11g, cholesterol: 104mg, sodium: 1047mg, carbohydrate: 44g, fiber: 3g, protein: 37g, vitamin C: 16%, calcium: 14%, iron: 29%
Prep: 30 minutes
Grill: 10 minutes
Ingredients
1 pound fresh tuna fillet
1/2 pound fresh salmon fillet
1/4 cup snipped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon purchased pickled ginger, finely chopped
1 tablespoon chili sauce
1 to 2 teaspoons wasabi paste
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
6 soft flatbreads, such as Afghan bread, na'an, or lefsa, or split rolls
Aquavit Green Cabbage Slaw (see recipe below)
Yellow tomato slices (optional)
Directions
1. Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick.
2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Brush the flatbread with remaining olive oil. Toast on grill rack for 1 to 2 minutes or until golden brown.
3. Serve burgers folded in flatbread and topped with Aquavit Green Cabbage Slaw and, if desired, yellow tomato slices. Makes 6 burgers.
Aquavit Green Cabbage Slaw: Combine 1/2 cup plain low-fat yogurt; 1 to 2 cloves garlic, chopped; 2 tablespoons snipped fresh parsley; 2 tablespoons snipped fresh dill; and 2 tablespoons freshly squeezed lime juice in a food processor or blender container. Add 1/8 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Cover and process or blend until smooth. Toss with 3 cups finely shredded Napa cabbage in a large mixing bowl. Cover and refrigerate until using or overnight. Makes 4 to 6 servings.
Nutrition facts per serving: 33 cal., 1 g fat (0 g sat. fat), 2 mg chol., 78 mg sodium, 5 g carbo., 2 g fiber, 2 g pro. Daily Values: 16% vit. A, 34% vit. C, 11% calcium, 2% iron.
calories: 344, total fat: 10g, saturated fat: 3g, cholesterol: 55mg, sodium: 554mg, carbohydrate: 33g, fiber: 5g, protein: 33g, vitamin C: 36%, calcium: 12%, iron: 10%
1/4 cup fat-free mayonnaise
2 teaspoons sweet relish
1 packet sugar substitute
1/8 teaspoon paprika
2 teaspoons fat-free French dressing
1 teaspoon white vinegar
1/4 teaspoon lemon juice
1 lb ground chicken
salt and pepper
4 hamburger buns with sesame seeds
lettuce (for four sandwiches)
cooking spray
4 servings
30 minutes 10 mins prep
1. divide chicken into 4 equal parts and shap into patty'sspray a skillet with cooking spray.
2. Put chicken patties in pan on medium heat and salt and pepper them.
3. Cook about 8 minutes on each side or until done.
4. Mean while in a bowl mix mayonnaise, relish, sugar subsutute,paprika, french dressing, vinegar,and lemon juice blennd well and set aside.
5. Brown the face of the buns, being careful not to burn them.
6. Place chicken patty on bottom of the bun and then to top part of the bun spread the prepared sauce and top with lettuce.
7. Add some grilled vegtables on the side - corn and peppers are always nice.
This recipe takes about 10 minutes to prep and 25 minutes to cook. It's great cause you don't have to spend hours over the grill.
4 boneless skinless chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup chopped fresh cilantro
6 garlic cloves, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1. Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
2. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
3. Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.
* 4 hamburger patties or chicken breast (either will work)
*Yoshidas Teriyaki sauce
* Large can of Pineapple slices
*Swiss cheese slices
* lettuce, tomato, onion etc..
*Buns
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*Marinade either beef or chicken in yoshidas for 30 mins
* cook on BBQ until meat is cooked throughly
* Add cheese
* place pineapple on BBQ and cook slightly
top off with veggies and additional yoshidas YUMMY! Red Robin has something similar
This is an improved version of the old scout campfire recipe - great for car camping or backpacking.
Use three lightweight piepan for backpacking or a 10" cast iron dutch oven for car camping.
1 - Pre heat dutch oven over coals (15 on top and 7 on bottom)
2- Pour in can of apple sliced, mix with 1/3 cup of brown sugar and 1 tsp cinnimin.
3 - Pour one lg box of yellow cake mix (dry ) over apples and dot with about 1/3 to 1/2 stick of butter.
4 - Cook for 35 - 45 minutes or until 5 minutes after you smell the good stuff!
5 pounds ground beef
A few dashes of kosher salt
A little ground pepper
1 bottle of Jack Daniel's Sour Mash
Take a flat glass pan...really needs to be glass. The Jack Daniel's will eat through the metal ones. Plop in the meat in the dish. Add the salt and peeper. Mix well with your hands and mush it flat when done mixing. Pour the bottle of Jack over the top of the meat. Cover with plastic wrap. Put in the fridge over night.
The next day form into patties and grill.
We made these for my Girlfriends Baby Shower. I was the grillor...and I got drunk from the fumes that were in the smoke...so Grill cautiously please.
Never be afraid to try something new. Remember: Amateurs...built the ark. Professionals...built the Titanic.
Who knew?
This is my husband's favorite burger recipe, he doesn't even miss the beef. Even my very picky inlaws like these burgers.
1/4 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco
2 pounds ground turkey
1 small onion, minced
1/2 cup fresh bread crumbs
In a small bowl stir together Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste until sauce is smooth. In a large bowl stir together turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into six 3/4-inch-thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered. Divide remaining sauce in half and put in separate bowls, half for brushing burgers on the grill and half for drizzling on cooked burgers. Chill sauce, covered
Prepare grill.
Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side, or until cooked through. Drizzle burgers with remaining barbecue sauce
This is a super easy and nice summer recipe. There is barely any mess, no fuss, and you can get your boy to BBQ and do half the work!! The chicken comes out sooo moist and is really tasty. It is also perfect if you want to cut the recipe exactly in half, which I have also done and that works well too. I usually make a salad or (BBQ corn as well) and baked potatoes with this.
4 boneless skinless chicken breasts
Marinade:
1-cup vegetable oil
2 tbs. Honey
2 Tbs. Dijon Mustard
2 garlic cloves, finely chopped
2 tsp. Salt
1/3 cup Red Wine Vinegar
2 tbs. Soy Sauce
1 Tbs. Worchester Sauce
1 Tsp. Ground Pepper
Pour all of the marinade ingredients into a large Ziploc bag and place the chicken in there too, mix it all around and then marinate in the fridge for at least a few hours, preferably the day or overnight.
Remove chicken from bag and discard marinade. Grill Chicken 6-10 min turning once and if desired baste with honey during the last few minutes of grilling. Yumm!
peaches (cut in half and pit discarded)
brown sugar
honey
grill peach for 4 minutes, turn peach over and grill for 4 additional minutes
remove from grill and sprinkle with brown sugar, then drizzle with honey.
This recipe comes from my ex-sister-in-law. This marinade had been in their family, until her drunk brother spilled the beans to the manager of the meat department at the local grocery store! Soon EVERYONE in the community knew the "family secret recipe!"
Mix together:
1/2 cup Canola oil
1/2 cup LaChoy soy sauce (MUST be this brand)
2 tablespoons white vinegar
1 tablesppon minced onions
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
Marinate meat at least overnight or for 2-3 days. Marinate veggies one hour before grilling.
This is great for sirloin tip or top, chicken breasts, and Iowa pork chops, which are THICKLY cut chops!
This recipe came from my husband's good Texan friends who treated him to this when on a visit.
Combine one bottle of Soy Vay teriyaki sauce, 1/2 cup orange juice with pulp, and 1 cup brown sugar.
Marinate a 2-1/2 to 3 pound salmon filet with the skin on, in a large zip-lock bag for 2 hours.
Grill over medium heat (350-400), skin side down, for 20-25 minutes.
(This is supposed to be grilled over a cedar plank, but we've never done it like that. We ONLY use a charcoal grill when grilling. We grill out a lot, even in the middle of the winter, with 6 inches of snow on the deck!)
This recipe was the 1990 grand prize winner in Sutter Home Winery's annual Build A Better Burger contest and, in my opinion, is one of the best hamburgers ever!
Pesto Mayonnaise:
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
Patties:
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water, for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs, for serving
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.
Makes 6 burgers.
My grandfather got this recipe while watching Julia Childs on TV in the 1970s. It was what I chose for my birthday dinner every year growing up. As an adult I have modified the original recipe slightly. This version is with a flank steak, but I have used the marinade on chicken and fish. We serve it over rice drizzled with extra marinade. YUM!
1 flank steak
1/2cup soy sauce
1/2 cup extra virgin olive oil
juice of 2 lemons (sometimes I add more because my kids love the taste of lemons)
just under 1/4cup of Worcestershire Sauce
2 cloves chopped garlic
1/2 bunch of green onions/scallions, chopped
cracked pepper, to taste
*this is a pretty salty recipe so, use low sodium ingredients if you prefer
(1) whisk all ingredients, (except steak) together
(2) score flank steak, diagonal against the grain
(3) pour marinade over steak and let sit for 2 hours minimum...the longer it sits, the better it tastes
(4) bbq to desired wellness. Can also be cooked in an inside broiler. Slice thinkly when done.
(5) to serve with marinade over the top, while meat is cooking, pour marinade in a pot and bring to a rolling boil. Drizzle over steak when ready to serve.
My family loves to make baggie omelets when camping or even at home when there is a crowd to feed.When everyone wants something different, I can relax and let everyone make their own omelet with their favorite ingredients.
Plastic freezer ziploc bags (important use only freeezer bags
Boil water in a large stock pot.
Break 2-3 eggs into freezer bag and squish to mix. Add your favorite ingredients. Remove as much air out of baggie as possible, seal. Toss into boiling water. Let cook for 5 minutes. Squish again. Let boil for another 3-5 minutes. Peel back the plastic bag and eat right out of the baggie. Very little clean-up and you're ready to go.
This is my Uncle Mark's salmon recipe. He is a fisherman up in Washington, and created this amazing recipe.
For sauce:
1 Cup Butter
6 Cloves Garlic, minced
4 TBSP Soy Sauce
2 TBSP Grey Poupon Dijon Mustard
1/4 Cup Catsup
Dash of Worchester sauce
Squeeze of Lemon
In a Sauce Pan combine all of the above, cook on low until bubbly. (One batch of sauce is good for one side of salmon.)
Season Salmon with "Montreal" Steak seasoning (or any other) and garlic powder. Build a tin foil pan, or boat, out of heavy duty foil. Place foil boat on the grill, place fish on foil, cover with sauce and thinly sliced red onion slices.
Cover grill and cook until fish is firm, but not over done. (about 15-20 minutes) Make sure that the sauce does not burn. Enjoy!
Note: This works best with salmon with the skin on.
2 lbs red potatoes
Green peppers
onions
salt & pepper
garlic powder
butter
Wash and cube approximately 2 pounds of red potatoes. Slice or cube 2 green peppers and 2 small yellow onions. Throw all these in a big bowl. Add salt & pepper to taste. Add garlic powder to taste. Add squeeze butter and mix all ingredients well. I make a grill bag out of heavy duty aluminum foil and place on grill. Turn every 10 minutes so it doesn't burn. I normally grill for approximately 30 minutes. This is yummy to serve with BBQ chicken or BBQ pork chops. I came up with this concoction years ago just trying to create something different. Everybody seems to love it. I don't really measure anything, just add what I like.
1/4 c.soy sauce
3T honey
2T white vinegar
1-1/2t garlic powder
1-1/2t ginger
3/4 c. oil
1 green onion finely chopped
1 flank steak
Mix all ingredients for the marinade in a bag or plastic container. Place the steak in the marinade and allow to marinate for 4 hours. Barbeque 5 minutes on each side (most of the steak will have a pink center). Slice on a diagonal and serve.
I received this recipe from a good friend. I made it last night with broccoli and cheddar garlic potatoes and my boys ate it up and asked for seconds. Unbelieveable. It turned out great.
Say good-bye to the graham cracker and the regular chocolate bar! This S'more has a sophisticated taste that'll renew your love for the childhood classic. I know it sounds a bit absurd, but trust me. It's worth roasting a marshmallow for.
Ingredients:
Roasted Marshmallows
Dark chocolate candy bar
Carr's whole wheat crackers
Roast a marshmallow over an open fire. Sandwich the marshmallow and the chocolate between the crackers. And enjoy!
You cut a wdge out of a bananna down the whole length. Everyone fills it with what they like. I choose chocolate chips and peanut butter chips but some choose nuts or marshmallows. Return the wedge over filling. Wrap with foil and put on the fire for 5 minutes, turn for 5 more minutes. Open and eat. It is delicious. give it a try... Lucy
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Grilled Stuffed Cheeseburger
1 (3 oz.) pkg. cream cheese
1 (2.5 oz.) jar sliced mushrooms
2 tbsp. chopped green bell pepper
1/4 tsp. garlic salt
1/8 tsp. ground black pepper
2 lbs. lean ground beef
4 oz. Cheddar cheese
4 kaiser rolls
Prepare grill; heat until coals are ash white. Meanwhile, stir together cream cheese, mushrooms, green pepper, garlic salt and pepper in small bowl.
Shape ground beef into 8 large (1/2-inch thick) patties. Place about 2 tablespoons cream cheese mixture on top of 4 patties. Top each with 1 remaining meat patty; press around edges to seal.
Place patties on grill. Grill, turning once, until desired doneness (12 to 15 minutes). Top each burger with 4 slices cheese; continue grilling until cheese melts (1 minute). Serve burgers on rolls.
1 pineapple, cut into 8 spears (rind removed)
4 firm, but ripe bananas, peeled
Melt in saucepan:
2 sticks of butter
Add:
1 c. brown sugar
1/2 c. heavy cream
1/2 tsp. vanilla extract
Pinch of salt
Bring mixture to a boil, whisking regularly; remove from heat. Pour small amount of sauce on fruit and cook over a medium hot grill for 8 to 12 minutes, turning occasionally. Remove from grill. Place on a platter. Pour remaining sauce over fruit. Yield: 6 to 8 servings.