Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

Pin It

This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

• 1.5-2 lbs. ribeye steak
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Romaine lettuce, for serving
• Fresh salsa, for serving

For Sweet Pepper Guacamole:

• 3 ripe avocados
• 1/2 cup red onion, chopped
• 1 small tomato, seeded and chopped
• 2 small sweet peppers, seeded and chopped
• 2 tbsp. fresh cilantro leaves, chopped
• 1/2 tsp. salt
• 1 lime, juiced

For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette

Pin It

Chris and I have been craving healthy dinners the past few weeks, so I've been perusing my "Healthy Eating" section for some recipe inspiration. Salads always seem like the way to go, but I find myself having to add a lot of fixings so that we aren't starving a few hours later. A simple protein (like shrimp) and tons of other vegetables are an easy way to load up a salad and make it a hearty main course. Top with a delicious vinaigrette and you're done. Enjoy!

Printable Recipe

Ingredients

Dressing: 

• 1/4 cup balsamic
• 2 garlic cloves, finely minced
• Salt and pepper, to taste
• Pinch of sugar
• 1 tbsp. Dijon mustard
• 1/4 cup olive oil

Shrimp:

• 1/4 lb. peeled and deveined shrimp
• Salt and pepper, to taste

Salad:

• 1/4 cup canned corn, drained
• 1 bag salad greens
• 1/4 cup cherry tomatoes, cut in half
• 1/2 green pepper, chopped
• 1/2 cucumber, peeled, seeded and chopped
• 1/4 cup mushrooms, sliced

In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

Source: SK Original

Grilled BBQ Chicken Wrap

Pin It

Chris grilled a ton of food for a recent BBQ we had with some friends, and instead of having leftovers the next day I wanted to switch things up! I turned the leftover BBQ chicken into a delicious wrap by adding lettuce, cheese, charred corn and an amazing BBQ sauce/Ranch dressing mixture! These are extremely simple to pull together and a perfect way to use up leftover BBQ chicken. Enjoy!

Printable Recipe

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce, for grilled chicken
• 1 cup canned corn, drained
• 2 large burrito tortillas, warmed
• 1 cup Romaine lettuce, shredded
• 1 cup Cheddar cheese, divided

For sauce:

• 1/2 cup BBQ sauce
• 1/4 cup Ranch dressing

Preheat outdoor grill to medium-high heat. Lay chicken breasts directly over the heat. Grill for 3-4 minutes and flip. Spread BBQ sauce over both pieces of chicken. Cook for an additional 3-4 minutes or until cooked through. Remove from grill and cool slightly. Cut into thin strips. 

Add corn to a dry skillet and cook for 3-4 minutes or until lightly charred.

Meanwhile, make sauce by mixing the 1/2 cup BBQ sauce and Ranch dressing together.

Spread the sauce mixture evenly over each tortilla. Sprinkle lettuce evenly down the center of each tortilla. Top each with half of the corn, half of the chicken strips and half of the cheese. 

Roll up the tortilla like a burrito. Place in a dry pan, seam-side down, and cook for 3-4 minutes or until light brown and sealed. Use a heavy skillet to press down on the wraps while they cook. Flip the wraps and use the skillet to press down on the wraps again. Cook for an additional 3-4 minutes or until the other side is lightly brown.

Remove from pan and serve immediately.

Source: SK Original

Marinated Grilled Ribeye with Caramelized Onions

Pin It

We have a very standard go-to steak marinade that belongs to one of Chris' friends, but we use it every chance we get. All it is is pineapple juice, soy sauce and garlic powder, but it's amazing. Last time I bought rib-eyes, my instinct was to use our famous go-to marinade, but once I got home I realized we were out of soy sauce. So to Google I went.

This marinade really gives our go-to marinade a run for its money. Not only is it absolutely amazing, but I (98% of the time) always have all the ingredients on hand so it's super convenient as well. The rib-eye was very tender and each bite was packed with bold flavors, plus the caramelized onions were a perfect slightly sweet compliment. I see myself making this recipe again VERY soon. Enjoy!

Printable Recipe

Ingredients

For the marinade:

• 1 cup ketchup
• 1/2 cup Coca-Cola or water (see note)
• 1/2 cup sugar
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup Worcestershire sauce
• 1/2 cup A-1 Sauce
• 1 1/2 tbsp. black pepper

Other ingredients:

• 2 lbs. ribeye, trimmed of fat
• 2 large onions, cut into vertical strips
• 1 tbsp. butter
• 1 tbsp. extra-virgin olive oil

In a medium bowl, combine ketchup, Coca-Cola/water, sugar, oil, vinegar, Worcestershire, A-1 and black pepper. Whisk to combine. 

Place ribeye steaks in a large ziplock bag. Add marinade ingredients and massage into steaks. Place in the refrigerator and allow to sit for 4-24 hours.

When ready to eat, in a medium sauté pan over low heat, add butter and olive oil. Add sliced onions and cook, stirring occasionally, for 30-40 minutes or until onions are caramelized but not cooked down too much. 

When the onions are almost done, start cooking steaks. Remove rib eyes from the bag and reserve marinade. Pour all of the marinade into a small saucepan and bring to a boil. Cook for 10 minutes, stirring frequently, until reduced by half.

When you are ready to grill, heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.

Lightly spray pan/grill and place beef onto pan/grill. Cook for 2-3 minutes (depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions and reduced, cooked marinade for dipping (if desired).

Source: Adapted from A Family Feast

Asian Pork Chops

Pin It

As soon as Chris took a bite of these pork chops, he immediately asked me to add them to the dinner rotation. And I know exactly why. He's obsessed with this slow cooker meal, and I used almost all of the same ingredients in the marinade for these pork chops. Genius.

I'm so excited that it's grilling season because I think these chops would be amazing on the grill with some char. The sauce is slightly sweet, slightly tangy and slightly savory, so some char would just throw them over the top. These are very easy to throw together and even easier to cook. Enjoy!

Printable Recipe

Ingredients

• 1 lb. pork chops
• 1/4 cup hoisin
• 1/4 cup soy sauce
• 1 tbsp. garlic, minced
• 2 tbsp. seasoned rice vinegar
• 1 tbsp. sweet chili sauce
• 1/4 tsp. ginger powder
• 2 tsp. sesame oil
• 1 tbsp. canola oil

Mix hoisin sauce, soy sauce, garlic, rice vinegar, chili sauce, ginger and sesame oil together. Reserve 1/4 cup of sauce mixture in a separate bowl. Add chops to remaining sauce and marinate in the refrigerator for 1-2 hours.

Heat canola oil in a large pan. Add chops in an even layer and cook for 3-4 minutes. Flip chops and brush with reserved marinade. Cook for 3-4 additional minutes. Serve immediately.

Source: SK Original

Grilled Cedar Planked Salmon with a Soy-Ginger Sauce

Pin It

As grilling season is slowly winding down, Chris has been anxious to go out and fire up the grill after work before it comes to a complete end. I recently came across some cedar planks my parents gave us, so Chris decided to challenge himself and try grilling using the planks. They gave the salmon a smoky flavor, which I really enjoyed since we have a gas grill and don't get that smokiness that charcoal provides.

The marinade is delicious on its own, too, so if you find yourself sans planks, don't even worry about it. Throw the salmon directly on the grill (skin side down) and enjoy it that way. Either way, don't leave off the sauce because it's a perfect combination of sweet and savory and it does wonders for the salmon. Enjoy!

Printable Recipe

Ingredients

• 2 lb. salmon filets, cut into four servings
• 2 tbsp. vegetable oil
• 2 tbsp. soy sauce
• 3 tbsp. chardonnay
• 2 tsp. fresh ginger, minced
• 2 tbsp. light brown sugar
• Salt and pepper, to taste

Soak cedar planks according to package directions.

In medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside.

Inspect and remove any pin bones from salmon. Brush salmon with soy ginger glaze. Season with freshly ground black pepper and salt. Reserve remaining glaze. Set fish aside while barbecue heats to medium hot or about 400°F.

Place plank on barbecue and close lid. Allow plank to come to a smoke. When ready, carefully raise lid, arrange salmon on plank and close lid. Hot smoke fish for 8 to 10 minutes or until done.

For glaze, transfer remaining sauce to a small saucepan and gently simmer over medium heat until reduced by half. Remove from heat. Brush or drizzle glaze onto salmon just before serving.

Source: Adapted from Nature's Cuisine

Chicken Fajita Burgers

Pin It

When my entire family went to the beach a few weeks ago, we decided that each individual family would pick a night to cook dinner so we didn't have to try to find reservations to accommodate all 13 of us every night. On my little family's night, I chose to make beef and chicken fajitas, guacamole and Mexican rice. The perfect set-up for a crowd. And it turned out perfectly.

When we got home I was still in a fajita mood since they turned out so great, but instead of making Chris endure the same meal two weeks in a row, I wanted to use the same ingredients in a new dish. I used the same seasonings, but mixed them in with ground chicken to make a burger patty. I topped the burger with my amazing guacamole and sautéed vegetables, and it was a huge hit. Perfect for these summer months, too. Enjoy!

Printable Recipe

Ingredients
Makes 4 burgers

For the burgers:

• 1 lb. ground chicken
• 1 egg
• 1 cup Panko bread crumbs
• 1/2 tsp. garlic powder
• 1/2 tsp. seasoned salt
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• Dash of paprika
• Dash of crushed red pepper flakes
• 1 tbsp. lime juice

For the topping:

• 1 tbsp. butter
• 1 red bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• 1 yellow onion, sliced thin
• Guacamole
• 4 slices cheddar cheese
• 4 sandwich buns

In a large bowl, combine the ground chicken, egg, bread crumbs, garlic powder, seasoned salt, cumin, chili powder, paprika, red pepper flakes and lime juice. Use your hands to combine. Pat into 4 equal sized patties.

Place the chicken patties on a hot grill over medium heat and cook for 5 minutes. Flip and continue cooking for 5 minutes. Top with the cheese, turn off the grill, and close the lid to let the cheese melt. Remove to a plate.

While the burgers are cooking, heat a large skillet over medium heat. Add butter and allow to melt. Add the sliced peppers and onion to the skillet. Cook, stirring occasionally, until peppers and onions are tender, about 8 minutes.
Meanwhile, place the buns in a toaster and toast until light brown.

Top the buns with guacamole, burgers, and vegetables to serve.

Source: SK Original

Soy Sauce and Pineapple Marinated Ribeye

Pin It

Chris got this marinade recipe from his friend, Dan, ages ago, and it has been one of his go-to marinades ever since. Not only is it extremely simple, but you also don't have to let the beef sit in the marinade for hours. A quick 30 minutes or so and your steak is ready to go!

The flavors in this marinade are awesome. It only requires three simple ingredients, and you get a perfect balance of sweet and savory. The char from the grill gives a nice contrast to the flavors, too, so I highly recommend firing up the grill for this one. This is easily one of my favorite steak recipes. Enjoy!

Printable Recipe

Ingredients

• Garlic powder
• 2 ribeye steaks
• 1 cup low sodium soy sauce
• 1 cup pineapple juice
• 1/2 tbsp. cornstarch mixed with 1 tbsp. water

Generously sprinkle garlic powder on both sides of each steak. Pour soy sauce and pineapple juice into a large ziplock bag. Add steaks and allow to marinate for at least 30 minutes.

Heat grill to high. Remove steaks from marinade and grill steaks for 3 minutes per side, or to your desired doneness.

Meanwhile, pour leftover marinade in a small pan. Cook until boiling, reduce heat and allow to simmer for 5 minutes. Add cornstarch mixture and stir well. Cook for an additional 5 minutes or until thickened. Serve sauce with steak.

Source: Chris' friend

Spicy Pepper Jack and Mushroom Sirloin Burger

Pin It

Trust me when I say you need to make a burger using ground sirloin. If you thought that the 95/5 blend in the grocery store was good, this stuff will make your jaw drop. And then quickly close again so you can finish chewing! It literally tastes like you're eating a ground up slab of the best steak you've ever had. The burger doesn't even need any accompaniments, but I chose to whip up some spicy mushrooms to go with peppery cheese on top. Just because I always need extras on my burgers. This is a burger you're going to want again and again. Enjoy! 

Printable Recipe

Ingredients

• 1 lb. ground sirloin beef
• 4 slices Pepper Jack cheese
• 4 buns

Mushrooms:

• 1 (8 oz.) package baby bella mushrooms, sliced
• 1 tbsp. butter
• 1/2 tbsp. Worcestershire sauce
• 1/4 tsp. red pepper flakes
• 1/4 tsp. garlic powder
• Salt and pepper, to taste

Optional toppings:

• Avocado, sliced
• Caramelized onions

Preheat an outdoor grill to medium-high heat. 

Divide the beef into four equal portions. Form into burger patties. Cook on the grill for 5 minutes per side, or until they reach your desired doneness.

For the mushrooms: (This can be done well beforehand) Turn a small skillet or saucepan on medium heat. Add butter and melt. Add mushrooms, Worcestershire sauce, red pepper flakes, garlic powder, salt and pepper. Stir to combine. The mushrooms will release a lot of water, but by the end of cooking they will absorb all the liquid in the pan. Cook for 7-10 minutes, or until mushrooms are tender and liquid is absorbed. 

To serve, place the burgers on a bun and top with some sliced mushrooms. Add avocado and caramelized onions, if desired.

Source: SK Original

Spicy Chicken Burgers with Bacon and Guacamole

Pin It

There's nothing I love more in the spring/summer months than a burger right off the grill. Well, that's a lie. I also love margaritas. And eating dinner outdoors. And the pool. Picnics are cool, too. And the beach. Okay, I guess I love some things more than burgers off the grill, but it's still pretty high up there.

These particular burgers are made with chicken and are packed with traditional Mexican flavors, like onions, cilantro, jalapeño, cumin and paprika. Top these bad boys with some spicy Mexican blend cheese, guacamole and bacon and it's pure bliss in your mouth. Enjoy!

Printable Recipe

Ingredients
Serves 4

• 1 lb. ground chicken
• 1/2 small onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 2 tsp. garlic, minced
• 1 small jalapeño, seeded and chopped
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/3 cup Mexican blend cheese, finely shredded, plus extra for topping
• Salt and pepper, to taste
• 4 hamburger buns
• 4 slices bacon, cooked and broken in half
• Guacamole, for serving

Heat an indoor or outdoor grill to medium.

Transfer the ground chicken to a medium bowl. Add in the onion, cilantro, garlic, jalapeño, cumin, paprika, 1/3 cup cheese, salt and pepper. Mix all ingredients together just until incorporated

Form the mixture into four patties. Grill burgers until cooked through, about 5-7 minutes per side. Add extra cheese on top of burgers 2 minutes before being done.

Serve each patty on a burger bun topped with 2 halves of bacon and guacamole.

Source: SK Original

Spicy Grilled Shrimp Tostadas

Pin It

"Mexican Mondays" have become sort of a thing in our household. Since a majority of Mexican dishes are simple to make and use basic ingredients, it's nice to start out the week with something easy yet deliciously satisfying. Usually some sort of taco is involved, but this past week I decided to switch it up and use tostada shells for a different presentation.

I have never cooked with nor eaten a meal containing a tostada, so I had a blank canvas to work with. I adapted the marinade for the shrimp from my Shrimp Quesadillas, and then stacked on whatever else I would normally pile into a quesadilla or taco shell. Refried beans, lettuce, salsa, cheese, guacamole. There was no holding back here. The result was a fun-looking stack that was filled with layers of contrasting flavors and textures. This would be a fun one for the kids to create for themselves as well. Enjoy!

Printable Recipe

Ingredients
Makes 4 servings

• 1 lb. shrimp, peeled and deveined
• 1 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lime, juiced
• 8 skewers
• 4 tostada shells
• Fat-free refried beans
• Romaine lettuce, shredded
• Guacamole, store-bought or homemade
• Salsa verde
• Mexican cheese, shredded

Combine garlic powder, cayenne pepper, paprika, salt, pepper and lime juice in a bowl. Add shrimp and stir to coat. Allow to sit for 10 minutes.

Add 5 shrimp per skewer (presoak the skewers for 30 minutes if using an outdoor grill). Spray a grill pan with cooking spray and heat to medium. Add shrimp skewers in an even layer so they are not touching. Cook 2-3 minutes per side, or until shrimp are pink. Remove from grill and set aside.

Heat refried beans in a medium pan. Spread a thin layer of refried beans over each tostada shell. Add a layer of lettuce and top with a spoonful of salsa verde and guacamole. Sprinkle with cheese. Lay two shrimp skewers on top of each tostada.

Source: SK Original

Tomato and Artichoke Flatbread

Pin It

I've been on an artichoke kick lately. Have you tried the marinated ones they sell? They're addictive. I could eat them straight from the jar. Those and the roasted red peppers. They don't compare to my mom's recipe, but sometimes I just can't help myself.

I used some of the artichokes I managed to salvage to make another meatless dinner. This one won't break the bank and can be ready in less than 10 minutes. I used Light Laughing Cow cheese that are sold in an assortment of flavors. I chose the garlic and herb flavor since it complimented the "pizza" thing I had going on. Top this with fresh spinach, tomatoes and those marinated artichokes...and you have yourself dinner in no time. Enjoy!

 

 

Printable Recipe

Ingredients

• 2 large pita breads
• 1 tbsp. olive oil 
• 1 1/2 cups fresh spinach leaves 
• 2 wedges The Laughing Cow light cheese, garlic and herb flavored 
• 1/2 cup artichoke hearts, drained and chopped 
• 1 medium tomato, chopped 
• 1/2 tsp. Pizza seasoning 

Brush both sides of pita breads lightly with the oil. Place first pita bread on a pan over medium heat. Once the bottom begins to brown, remove from heat.

Flip over to spread browned side with one wedge of cheese. Top with half of the spinach, artichokes, tomato and pizza seasoning. Return to pan and allow the other side to brown and vegetables to heat through, about 2 minutes.

Repeat with remaining pita bread and other half of toppings.

Source: SK Original

Chris' Marinated Grilled Steak

Pin It

The summer is slowly coming to an end, but we are still trying to get as much use out of our grill as we possibly can. Chris likes experimenting with different marinades for the meat and vegetables he cooks, and they never disappoint. 

His latest concoction included soy sauce, lemon juice, garlic and....orange juice. A different marinade than I'm used to, but it was amazing. The steak turned out moist and packed with flavor, and I couldn't resist dipping my steak into the extra juices that flowed out on the platter. Enjoy these last few days of summer while you can!

 

Printable Recipe

Ingredients

• 1/3 cup soy sauce
• 1/3 cup olive oil
• 2 tsp. lemon juice
• 1 tbsp. garlic powder
• 1 tbsp. dried parsley
• 1/2 tsp. pepper
• 2 tsp. minced garlic
• 1/4 cup orange juice
• 2 (1 1/2 inch thick) NY strip steaks

Combine the first 8 ingredients in a small bowl. Pour into a large ziplock bag and add steaks. Let out all the air and seal well. Massage the steaks to work in the marinade. Allow to sit for at least 2 hours or overnight.

Preheat grill to medium heat. Grill for 4 minutes per side for medium rare or 5-6 minutes for medium (longer if you prefer your steak more well-done).

Remove from grill and allow to rest for 5 minutes. Enjoy!

Source: Chris

Grilled Vegetables with Lemon-Garlic Butter

Pin It

Happy Labor Day! I've got a great last minute side dish you can throw on the grill to wow your guests. Chris is a master on the grill, and therefore I love nights when he says he's going to surprise me with dinner. Most of the time that includes some sort of new grilled concoction, and I especially love when he finds a new way to grill my favorite vegetables.

We love grilled vegetables, but this last time he spruced them up by spreading homemade lemon-garlic butter over top. I was obsessed with the fresh butter flavor paired with the smoky flavor of the grill. I took the leftovers for lunch, and they were just as good the next day. Enjoy!

 

Printable Recipe

Ingredients

• 1 medium eggplant
• 1 medium zucchini
• 1 medium squash
• 2 ears of corn, husked
• 1/2 cup butter
• 2 tsp. lemon juice
• 2 tsp. garlic, minced

Wash the eggplant, zucchini and squash. Cut off the ends and then cut into 1/4" pieces.

Microwave the butter for 30 seconds, or until melted. Add the lemon juice and garlic and mix to combine.

Preheat the grill to medium-low heat. Brush the eggplant, zucchini, squash and corn with the butter mixture. Place the vegetables directly on the grill.

Turn the eggplant, zucchini and squash after 4-5 minutes and continue to cook on the other side for 4-5 additional minutes. For the corn, turn the cob every 3-4 minutes to get a good char on each side. Enjoy!

Source: Chris

Grilled Stuffed Tomatoes

Pin It

Looking for an easy side dish for when you have the grill going full blast this summer? Stuffed tomatoes are a healthy and quick option that go along with most BBQ feasts. We personally enjoyed these with a thick, juicy steak. It was nice to not have to turn the oven on in the house and to know we could rely solely on the grill to get our whole meal done. Swap out the cheese for whatever flavors you prefer and you've got yourself a tasty and low-calorie side dish. Enjoy!

Printable Recipe

Ingredients

• 2 large tomatoes
• 1/2 cup reduced-fat Cheddar or Monterey cheese, shredded
• 2 tsp. garlic, minced
• 1 tbsp. fresh parsley, minced
• 2 tbsp. Parmesan cheese, grated

Preheat grill to medium high heat.

Slices the tomatoes in half. Scoop out pulp and reserve in a small bowl. Chop bigger pieces of pulp and return to bowl.

Add Cheddar or Monterey cheese, garlic and parsley to pulp. Mix until combined. Use a spoon to remove excess liquid (I was able to remove 2-3 spoonfuls). Add Parmesan cheese and mix well.

Scoop 1/4 of the pulp mixture into each tomato half.

Put tomatoes on the top rack of a grill. Cook until cheese begins to melt, about 5-10 minutes. Move tomatoes to the lower rack and cook until tomatoes begin to soften and become lightly charred, about 5 minutes longer. Serve immediately.

Source: SK Original

Roasted Red Pepper Salsa

Pin It

Happy Memorial Day! This salsa is a perfect accompaniment for grilled steak and probably grilled chicken. We couldn't get enough of this. The roasted red peppers have a hint of a smoky flavor while the jalapeno adds subtle heat to the rest of it. The lemon juice, garlic and oil mellow out the flavors and combine them into a refreshing topping for steak right off the grill. I would have eaten this straight from the bowl if there were any leftovers. Enjoy!

Printable Recipe 

Ingredients

• 3 large red bell peppers
• 1 jalapeno pepper, deseeded and minced
• 3 tbsp. fresh lemon juice
• 2 tbsp. extra-virgin olive oil
• 1 garlic clove, finely chopped
• 3/4 tsp. salt
• 2 tsp. fresh parsley, chopped

Preheat broiler to 500 degrees. Line a baking sheet with aluminum foil and set aside.

Cut each pepper in half and remove the seeds. Lay each pepper, skin side up, on the baking sheet. Press down so the peppers lay flat.

Broil for 15-20 minutes or until peppers are charred. Remove from oven and place in a large bowl. Cover tightly with plastic wrap or aluminum foil and let stand for 20 minutes.

When cool enough to handle, peel the skin off the peppers. Cut the peppers into small chunks and toss with remaining ingredients.  Refrigerate until ready to use. Serve on top of grilled steak or chicken.

Source: Adapted from Epicurious

Ranch Turkey Burgers

Pin It

My wonderful husband made these Ranch Turkey Burgers for my birthday eve dinner. Usually I need to douse my burgers with loads of ketchup, mustard, and maybe even light mayo if I'm feeling rebellious. But these needed absolutely nothing. Nada.

The ranch flavor was very evident in these burgers and there was enough moistness and amazing flavors going on that I didn't want to spoil it by using condiments. Just to get my filling of veggies in, I topped mine with lettuce, tomatoes and avocado slices, and it just amped up the flavor and added some texture. Chris played around with the ingredients a little and modified the original recipe, and these turned out perfect. They would definitely be a nice addition to your Memorial Day weekend bar-b-que. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground turkey
• 1 (1 oz.) package ranch dressing mix
• 1 tsp. garlic, minced
• 1 tsp. onion powder
• 2 tsp. Worcestershire sauce
• 1/2 cup Italian breadcrumbs
• 4 buns
• Tomato, sliced (optional)
• Lettuce (optional)
• Avocado, sliced (optional)

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Knead together the turkey, ranch mix, garlic, onion powder, Worcestershire sauce, and breadcrumbs in a bowl until evenly combined; divide into 4 equal portions and form into patties.

Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Serve on buns and top with tomato, lettuce and avocado.

Source: Adapted from All Recipes

Grilled Corn with Basil Garlic Oil

Pin It

Corn on the cob was never something I would jump at the chance to get in the past. Not when it was fresh at the farmer's market, not when it was on sale, and certainly not when I was looking for something new to try.

Corn OFF the cob is so crunchy, sweet and delicious, but I just hated eating it off of the cob for one simple reason: it got stuck in my teeth and would not come out. I know you know how uncomfortable that is. It's the worst. Feeling strands stuck in your teeth hours later. GAH!

Then I realized something: that's what floss is for.

So when Chris bought some fresh corn on the cob to grill with our dinner the other night, I was excited to try out a new recipe. The corn was grilled to perfection and the flavor was amazing. It doesn't dry out on the grill like it often can if being cooked in the microwave. He made a basil and garlic infused oil to spread on prior to grilling, and then we immediately spread butter over the whole thing when it was done. Pure deliciousness I tell you. Enjoy!

Printable Recipe

Ingredients

• 4 ears corn
• 1/2 cup olive oil
• 2 tsp. garlic, minced
• 1 tsp. dried basil
• 2 tbsp. butter

Preheat grill to medium-high heat.

Mix olive oil, garlic and basil in a small bowl. Set aside.

Husk the corn and remove as much of the silky thread as possible. Place each ear of corn on a piece of aluminum foil. Brush the corn with the olive oil mixture. Tightly wrap the aluminum foil around each ear of corn.

Place the corn on the grill and cook for 15 minutes. Remove from grill and set aside to cool a little.

Open each foil packet and immediately spread each ear of corn with a pad of butter. Enjoy!

Source: Chris Original

Caprese Panini with Prosciutto

Pin It

Paninis are one of the easiest things to make, and they are still a satisfying meal that can be passed as lunch or dinner. Or even breakfast if you play your cards right. Add a little Nutella and banana? Yep, you could call it a day right there.

Caprese is the classic combination of tomato, mozzarella and basil. During this scorching hot time of year, fresh and light ingredients are always preferred. This trio is one of my favorites, so I wanted to turn the normal pizza topping and appetizer go-to into a hearty sandwich that could hold me over until dinner. Adding prosciutto made this sandwich over-the-top. The saltiness of the meat alongside the gooey cheese and fresh tomato and basil is a combination you are sure to love.

Oh and don't worry; even if you don't have a panini press you can still easily make this sandwich on your stovetop! My handy instructions are below. Enjoy!

Printable Recipe

Ingredients

• Loaf of fresh French bread, sliced 1/2-inch thick
• 1 tomato, sliced thin
• Fresh basil leaves
• Fresh Mozzarella cheese, sliced thick
• Fresh prosciutto, sliced thin
• Olive oil

Heat a panini press to medium-high heat.

Lightly spread both sides of two pieces of French bread with olive oil. On the first piece of bread, layer two slices of fresh Mozzarella cheese, two slices of tomato, 2-3 slices of prosciutto and top with 2-3 basil leaves. Place the other piece of bread on top.

Grill on the panini press for about 3 minutes, or until bread is lightly browned and cheese is melted. Serve immediately.

If you don't have a panini press: Add your sandwich to a skillet over medium-low heat. Place a very heavy pot or pan over top of the sandwich to weigh it down. Cook for 3-4 minutes per side or until lightly browned.

Source: SK Original