Grilled Potatoes

Yes, potatoes grilled right on the BBQ grate.  I am going to make a bold statement here and say that this might be my new favorite way to eat potatoes.  So simple, but so, so delicious!  The potatoes are crispy on the outside, but light and flaky in the center.

I grilled chicken thighs with the potatoes, and the cook time was about the same.  Convenient and virtually no clean-up!  My kind of meal!

Serves:  4

Ingredients:

• 4 medium russet potatoes
• 1 tbsp olive oil
• Salt

Directions:

1. Wash the potatoes.  Slice them length wise, so you get the longest and widest potato slice possible (with the most surface area.)
2. If you have time, soak the potatoes in cold water for an hour or two.
3. Drain the potatoes and pat dry.  Toss the potatoes in olive oil.
4. Heat the grill.  Place the potato slices directly on the grill.  Cook for about 16 minutes total, flipping every 4 minutes.
5. Sprinkle with salt and serve.

Curry Lamb Burger with Roasted Red Pepper Pecan Spread

During BBQ season, I am always looking for new ideas to try on the grill.  These burgers are simply amazing.  And, with the right toppings feel very gourmet and indulgent.  The roasted red pepper pecan spread is KEY.  I followed the recipe in the link below, but cut it in half.  The leftovers are fab on breakfast sandwiches or just regular ole sandwiches.

One little tip is to make the burgers the night before and to chill them in the fridge before BBQing.  They tend to be a bit on the crumbly side and they firm up a bit in the fridge.

Makes:  5 x 5oz burgers
Burger Ingredients:

• 1lb lean ground lamb
• 1/2 medium onion, minced
• 1 c. baby bella (or regular) mushrooms, minced
• 1 egg white
• 1/2 c. panko (or bread crumbs)
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp ginger
• Salt & Pepper

Burger Instructions

1. In a skillet with a little EVOO, saute the onion and mushrooms until the onion is translucent and the mushrooms have released their liquid.
2. Mix all the burger ingredients up in a bowl.  WITH YOUR HANDS.
3. Form into patties.  Mine were 5 oz.  And because I am anal, I used my food scale to ensure equality.
4. Grill.

Burger Toppings:

• Arugula
• Red onion
• Red pepper
• Roasted pepper pecan spread
• Goat cheese

Saturday Night Steaks

It doesn't get much better then this:

Wolf Blass cab sauv for me and Miller Chill for the husband
Baked brie topped with this super fantastic amazing and local Wild Blueberry Lime Salsa
Steak, hot potato salad and green salad
Cupcakes

Why would we ever bother with restaurants?!

Marinated Chicken and Grilled Veggies

MARINATED CHICKEN
Source: Kalyn's Kitchen Blog

Ingredients:

• 1/2 c. extra-virgin olive oil
• 1/4 c. white wine vinegar
• 3 tbsp low-fat mayo (not miracle whip)
• 1 tbsp Worchestire Sauce
• 1 tbsp Lemon juice
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp paprika
• 2 tsp onion powder
• 1 tsp thyme
• 4 boneless, skinless chicken breasts

Instructions:

Mix the marinade ingredients together. Marinate chicken all day. Grill, continuously brushing marinade over chicken.

GRILLED VEGGIES
Source: Me

Ingredients:

• 1 eggplant, peeled and cut into 1" cube pieces
• 1 8 ounce package of mushrooms, cut in half
• 1 red pepper, cut into 1" pieces
• 1 green pepper, cut into 1" pieces
• 1/2 red onion, cut into 1" pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp fresh group pepper
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 tsp fresh garlic
• 1 tbsp vegetable spice

Instructions:

Mix olive oil and spices together. Toss vegetables in the mixture until they are all coated. Grill in a grill basket while the chicken is cooking.

Comments:

We each had a chicken breast, with veggies and a spinach salad. It was a TON of food and such a good way to get in a lot of vegetables. I had never cooked an eggplant before and was pleasantly surprised that it just took on the flavour of the other ingredients. Also, I was a bit skeptical of the chicken when I saw the marinade but OMG it was so, so good. The chicken was really moist and by continuously brushing it with the marinade while it was grilling, so flavourful!

Rosemary Garlic Salmon

ROSEMARY GARLIC SALMON
Source: South Beach Diet Book


Ingredients:

Rub:

• 1 tsp salt
• 1 tsp cracked black pepper
• 1 tbsp dried rosemary
• 1 tsp garlic powder

Other:

• Salmon fillets
• Extra virgin olive oil (EVOO)
• Grill and tin foil

Directions:

Mix the rub ingredients up in a bowl. Lightly brush salmon with olive oil. Rub the dry ingredients onto both sides of the salmon with your fingers.

Place tin foil over grill. Heat grill. Lightly brush foil with EVOO so the salmon doesn't stick. Grill salmon until done, about 8 minutes on each side.

Comments:

We usually have salmon on the grill cooked in lots of butter and BBQ sauce, which is not exactly diet friendly. Although I was a bit skeptical as to how flavourful this would be, it was DELICIOUS!! The rosemary goes perfectly with salmon and the olive oil makes the outside a little crispy and really locks in the flavour. I served it with grilled asparagus and a spinach salad. This will definitely become a regular addition to our meal rotation!

Grilled Stuffed Portobello Mushrooms

GRILLED STUFFED PORTOBELLO MUSHROOMS

Ingredients:

• Portobellow mushroom caps
• Spinach
• Red onion
• Goat cheese
• Olive oil
• Garlic
• Parlsey

Directions:

1. Sauté red onion in a little EVOO and garlic, until soft. Add spinach and wilt.
2. Remove stems from mushrooms. Brush with EVOO/garlic/parsley mixture. Place mushrooms on grill, cap (top) up. Grill for 5-10 mins, until underside is soft. Remove from grill and pat off liquid.
3. Stuff with onion/spinach mixture. Top with crumbled goat cheese.
4. Put back on grill until goat cheese is melted and mushroom is cooked through.

Comments:

First of all, how the heck do you spell this kind of mushrooms? Portobellos? Portabellas? Whatever. Ok, I have read a few recipes involving portobellows, but was too lazy to go look them up, so I just made this up using what we had in the fridge. Oh. My. Goodness. these suckers were goooood. Everyone gave them rave reviews. We had them with steaks and grilled artichoke. I could totally imagine serving them as an appetizer, drizzled with reduced balsamic.

Comfort Food :)

I didn't make Sunday night supper this week, my cousin Joanna put it all together. She did use some favorite family recipes though, so I will share them! I think my sister would describe this as her favorite meal.

Here is a pic of the lovely spread, which included hashbrown casserole, pork tenderloin, broccoli salad, grilled asparagus and slaw:



HASHBROWN CASSEROLE
Source: Barb Frame

Ingredients:

• 2lbs frozen hashbrown potatoes
• 1 c. sour cream
• 1 c. milk
• 1 can cream of chicken soup
• 1 med. onion, chopped
• 2 c. grated cheddar cheese
• Salt and pepper

Directions:
1. Mix it all together. Bake at 375 F until heated through and onion is soft. Top with some extra cheese at the end.

Comments:
This is one of my all time favorite comfort food recipes. I could eat pounds of this stuff. We almost always double, if not triple this recipe when making it for a crowd!

PORK TENDERLOIN
Source: Barb Frame

Ingredients:

• 1/3 c. soy sauce
• 1/4 c. oil
• 1/4 c. sherry
• 1/4 c. ketchup
• 2 tsp white wine vinegar
• 2 green onions, chopped
• 2 cloves of garlic, minced
• 1 tsp ginger
• salt and pepper
• 2 pork tenderloins

Directions:
1. Combine marinade ingredients. Marinate pork all day.
2. Remove pork from marinade and grill.
3. Simmer leftover marinade over low heat.
4. Slice grilled pork and pour marinade over the sliced pork.

Comments:
This pork is AMAZING! It is my favorite way to do tenderloin. The reduced leftover marinade is so tangy and flavourful. With the right sides, you can defnitely fancy it up enough to serve to guests.

BROCCOLI SALAD
Source: Mary Lou Price

Ingredients:

• 2 heads of broccoli
• 1 red onion, sliced
• 1/2 c. raisins
• 1 c. shredded cheese
• 1 c. mayo
• 1/4 c. white sugar
• 2 tbsp vinegar

Directions:
1. Chop broccoli, onions, raisins and cheese. Combine.
2. Combine mayo, sugar and vinegar. Pour over salad and mix.
3. Let sit for 2 hrs and serve.

Comments:
Another oldie but a goodie! This broccoli salad is always a hit. My old rommate used to add maderine oranges, which was pretty good too.

Thai Turkey Burgers

I haven't posted in ages, but I am going to get back at it! I need to start cooking at least one new thing a week. Some of my posts from now on, might not be Sunday Supper recipes, but just new recipes I have tried lately.

THAI TURKEY BURGERS

I had these at a popular restaurant here in town and they were so delicious, I decided to recreate them on my own! So, the source is ME for once!

Ingredients:

• 1lb ground turkey (chicken works too!)
• 1 tbps peanut butter
• 1 tsp garlic salt
• 1 tsp ginger
• pepper
• 1/2 c. bread crumbs (start with this much and add until you get the right consistency
• Pineapple, sliced
• sweet chili sauce
• buns
• red onion, sliced
• green pepper, sliced

Directions:

1. Combine first 6 ingredients and form burgers. Grill burgers and pineapple slices.
2. Put onion and green pepper in a greased foil packet and grill.
3. Make burger out of turkey, topped with grilled pineapple, onion, green pepper and sweet chili sauce.

Side Salad:

I had some leftover pineapple, so I chopped it up and added it to a salad of spinach, peppers, goat cheese and homemade balsamic vinegrette. For the vinegrette, I just combined equal parts of EVOO and balsamic and added a little garlic and pepper.