Sunday, July 17, 2011

Side dishes

Grilled pineapple

1 fresh pineapple - peeled, cored (made the mistake of not doing that once) and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Grilled asparagus or Grilled Yellow Squash with sesame oil

large flaked salt (i/e sea salt)
ground pepper
A few dashes of sesame oil

Toss the ingredients in a big to mix them well. Throw them on the grill for about 6-8 minutes. I like them best when regularly turned in a grill wok.

Bulgur Wheat with Dried Cranberries

1 cup water
1/2 cup dry bulgur wheat
1 1/2 tablespoons chicken bouillon granules (You can also cook it in a cup of premade chicken stock)
1 teaspoon butter
1/4 cup dried cranberries


Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

Grilled sweet potatoes

- 2 sweet potatoes
- Garlic salt, onion powder, salt and pepper- season to taste
- olive oil

A few shakes (enough to coat but not drown), 2 sweet potatoes diced, and the rest of the seasonings to taste... put them in a plastic bag and shake it up. I put them on in my grill basket, and cook for about 15-20 minutes at about 400 on the grill, but test to see what works for your grill. If you overload the basket, it will take longe.

Asparagus Guacamole

Not a fan of avocados? Looking to watch your waistline? This is only 20 calories per serving, and practically no Weight Watchers points. It can get a little watery, if you want to minimize that, keep stirring it or add some sour cream.)

1 1/2 pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt (you could also use sour cream or do half and half)
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1/4 cup onion thinly sliced and chopped
1 jalapeno pepper, minced
1 tablespoon minced garlic
1 tomato, diced
1/2 teaspoon Worcestershire sauce
hot pepper sauce to taste
salt and ground black pepper to taste

Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.

Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Italian style pork chops

This is a quick meal that is equally delicious to anything I've tried in a restaurant.

4 tablespoons butter
4 (1 inch thick) pork chops (thicker is better!)
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced


In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.

Pour in wine, and season with salt, pepper, rosemary, and garlic.

Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

Jess's chopped & Jeanne's salads

Summer Chopped salad, with cilantro lime vinagrette dressing (which is hilarious, if you know me as I am not the hugest cilantro fan but it's yumtastic with the lime.)
by Jess

This has been my favorite chopped salad to make this summer, with fresh veggies. I make this much to serve 2 of us.
- 1 corn on the cob, uncooked, kernels removed
- fresh basil leaves
- 1 head of romaine
- handful of mexican shredded cheese mix
- 1 pepper, diced, I happen to like orange or yellow
- 1 avocado diced
- Approx. 2 tablespoons red onion diced
- 1 tomato, diced
- half a cucumber, diced

for Cilantro Lime Vinagrette Dressing
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice (key limes are good)
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped (leave in some seeds if heat is desired)
1 clove garlic, halved
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
freshly ground black pepper, to taste
1 pinch cumin
1 pinch salt, to taste
1 1/2 tablespoon minced fresh cilantro

Jeanne's summer salad- one I learned from my sis
I don't have exact amounts of anything, I play with it until it looks "right"
- Feta
- Fresh raspberries
- Walnuts
- red or vidalia onion (you can do it without but I kind of like it)
- romaine
- Poppy seed dressing (the expensive kind in the case is really awesome!)
Play with it a bit- perhaps some tomato or whatever else you might have

Margarita Grilled shrimp

I got this recipe off of, and it's so amazing, I had to share!

This makes 4 servings, but Pete and I were able to share together with a side salad.

1 pound shrimp, peeled and deveined (I bought the frozen kind and thawed them first)
2 cloves garlic, minced
2 tablespoons fresh lime juice
3 tablespoons olive oil
2 teaspoons tequila
3 tablespoons fresh chopped cilantro
1/4 teaspoon ground red pepper
1/4 teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes


Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.

Jess's you-won't-miss-beef Turkey burgers

This recipe makes about 12 burgers, they freeze well between some wax paper. Also, the recipe can be halved.


3 pounds ground turkey
1/4 cup seasoned bread crumbs*
1/4 cup finely diced onion (I like red, they do mellow out while cooked.)
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced (sometimes I cheat and use the jarred kind.)
1 teaspoon salt
1/4 teaspoon ground black pepper
3 shake of hot sauce
8 shakes of Worchestershire sauce.

(*- I make my own seasoned bread crumbs using plain breadcrumbs, dash of basil, dried parsley, garlic salt, onion salt, and shaved parmesan.)


In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C). Or throw them on the grill until cooked through.

Quick and yummy, Mexican Chicken for the grill

Yes, it's been awhile since I posted! But I have been cooking. Time to catch up with a few new favorites. It's summer-yummy time.

6 servings- this is fast and delicious


1/2 cup mayonnaise (could also use some low fat/ fat free sour cream)
3 tablespoons fresh lime juice
1 (1.25 ounce) package taco seasoning mix
8 skinless, boneless chicken breast halves


In a small bowl, mix together mayonnaise, lime juice and taco seasoning until smooth. Place chicken on grill over medium coals. Sear one side; turn and brush with sauce. Grill, uncovered, for 6 minutes; turn and brush with sauce. Grill another 6 minutes or until chicken juices run clear.