Grilled Stuffed Portobello Mushrooms

 
Serves: 4
Not all grilling out has to involve meat. This dish brings exciting tastes and good health together in one package.

INGREDIENTS
2/3 cup fresh tomatoes, chopped
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons fresh cilantro, chopped



DIRECTIONS
1. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
2. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
3. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
4. Grill the caps, starting with stem side down, for 5 minutes on each side or until soft.
5. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
6. Garnish with cilantro

Recipe from Babyfit.com
~Enjoy,
Mommy of 6 <3

Black and Blue Steak Salad

Black and Blue Steak Salad with Asparagus and Red Peppers


Tender gilled steak in a salad with grilled asparagus, red peppers and onions in a balsamic vinaigrette topped with a tangy blue cheese.

Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 tablespoon olive oil
1 red pepper, seeded and thinly sliced
1 red onion, cut into wedges
1 pound asparagus, trimmed
1 pound steak such as rib eye, flank, etc., room temperature
salt and pepper or your favourite steak spice blend to taste
1 (6 ounce) bag mixed greens
1/4 cup balsamic vinaigrette
1/4 cup blue cheese, crumbled

Directions
1.Brush the grill with the olive oil and heat it up to medium.
2.Add the red pepper, onion and asparagus and grill until tender, about 5-8 minutes and set aside.
3.Rub the salt and pepper (or steak spice blend) into the steak on both sides.
4.Grill the steak for no more than 2 minutes per side over medium-high heat.
5.Let the steak rest for 5 minutes and then slice it thinly.
6.Assemble salad and toss in the balsamic vinaigrette.
7.Serve salad topped with the steak and blue cheese
This recipe comes from one of my favorite food blogs, I hope you guys enjoy it as much as I do!  Go check them out at Closet Cooking
Enjoy~
Mommy of 6 <3

Rosemary-Onion Potatoes

What a yummy Side dish to go with all the yummy grilled food we have been sharing!

Ingredients:
6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)

1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
1. Heat 1 inch water (salted if desired) to boiling in saucepan.
2. Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
3. Heat grill to medium heat.
4. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
5. Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Grilled Halibut and Tomato-Avocado Salsa

Grilled Halibut

1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
2 tablespoons canola or soybean oil
2 tablespoons lemon or lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Tomato-Avocado Salsa
3 medium tomatoes, chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and coarsely chopped
1 small jalapeño chili, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon or lime juice

Directions:
1. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

2. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.

3. Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

 You may have heard of the Mediterranean “diet,” which includes a high consumption of fish, fruits, raw and cooked vegetables, the use of olive oil and wine in low to moderate amounts. A major study in Italy confirmed that eating a diet rich in these foods lowers the risk of heart disease.


Recipe from Betty Crocker
Enjoy~
Mommy of 6 <3

Grilled Seafood Kabobs

These were raved about last summer, looking forward to making them again!

Recipe and Picture from Betty Crocker

Ingredients:
1/4 cup lemon juice

1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Directions:
1 Heat coals or gas grill for direct heat.

2 Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.

3 Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.

4 Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.


Tips:  The exact heat of the grill or coals, as well as the outside temperature and wind, can affect your grilling time. Keep a close eye on those kabobs--they may be done before you know it!

Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.

Simmering Chicken Strawberry Kabobs

An awesome grill item that is a must next grilling night out! 

Ingredients:

1 cup lemon juice

2 (8 ounce) cans pineapple chunks, juice reserved

salt and pepper to taste

2 teaspoons ground cinnamon

3 skinless, boneless chicken breast halves, cubed

1 cup butter, melted

2 tablespoons brown sugar

1 teaspoon ground nutmeg

24 large strawberries

Directions:

1. In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator.
2. Preheat grill to medium heat.
3. In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg.
4. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

Recipe and Picture from Allrecipes.com
Relax and Enjoy,
Mommy of 6 <3

Pesto Pasta and Chicken

Ingredients:
1 lb cavatappi or other pasta
12 oz chicken breast cutlets
Olive oil
1⁄4 tsp each salt and pepper
1 tub (6 to 7 oz) cilantro or basil pesto
1 cup jarred roasted peppers (preferably red and yellow), drained, cut in strips
1 cup halved grape tomatoes

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.

2. Meanwhile, heat stovetop grill pan. Coat chicken with Olive Oil  and sprinkle with salt and pepper. Grill chicken 4 to 5 minutes, turning once, until cooked through.

3. Cut chicken into strips. Add to drained pasta along with pesto, peppers, tomatoes and about 1⁄2 cup pasta cooking water (or more if desired). Toss to mix and coat.

Enjoy
Mommy of 6 <3

Grilled Terriaki Chicken

A Very yummy-perfect-perfect-for-summer grilling recipe. 

Grilled Terriaki Chicken

1/3 cup water

1/4 cup sherry, or chicken broth

1/4 cup reduced-sodium soy sauce

2 garlic cloves, minced (or 1/2 tablespoon garlic powder)

1/2 teaspoon ground ginger

2 Tablespoons Brown sugar

2 (6 ounce) skinless, boneless

chicken breast halves

Directions:
In a small saucepan, combine the first six ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.


Drain and discard marinade. Grill chicken, covered, over medium heat for 10 minutes on each side or until juices run clear.
The Mommy of 6 <3