Summer grilling!
Great kabob recipe for summer grilling! If you like the green peppers crunchy, you shouldn’t blanch them. Serves well with rice, you can save some of the marinade to pour over the rice if you like.
Click here for the recipe.
Month: June 2018
Prada
Chicken Burgers with Basil & Dried Tomatoes
Part 2 of my recipes from Great American Grilling cookbook. Easy and healthy burgers! They can be a bit sticky, I would oil the grill before placing the burgers. The recipe called for flat bread such as focaccia, but I was able to find flat bread for burgers at the market.
Chicken Burgers with Basil & Dried Tomatoes
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt and pepper
- 2 pounds lean ground chicken
- 1 egg white
- 1 medium red onion finely chopped
- 1/2 cup minced fresh basil
- 1/3 cup drained dried tomatoes, minced
- 2 cloves garlic minced
- 6 pieces flat bread
- arugula or other salad greens
Directions
- Combine vinegar, oil, salt, and pepper in a small bowl, set aside.
- Ina large bowl, combine the chicken, egg white, onion, basil, tomatoes and garlic. Shape into 6 equal-size patties, about 3/4 -inch thick. Cook, turning once halfway through cooking time 10 to 12 minutes.
- Brush one side of the bread with the oil mixture, place the chicken patties on bread an top with salad greens.
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Turkey Rolls with Shiitake-Cheese Filling
Adapted from the Great American Grilling by Weber, a cookbook I’ve had for many years. I’m not really sure but, I think it came with Weber grill.
I’m not a big fan of turkey but, this was delicious and so easy to make!
Turkey Rolls with Shiitake-Cheese Filing
Ingredients
- 8 ounces fresh shiitake mushrooms
- 5 teaspoons oil drained from the sun-dried tomatoes
- 2 tablespoons minced, drained sun-dried tomatoes
- 1 clove garlic, minced
- 8 skinless, boneless turkey breasts or cutlets
- 8 ounces fontina cheese cut into sticks, about 1/4-inch thick
- 16 large fresh sage leaves
- 1 1/2 tablespoons fresh thyme, minced
- 1/2 cup grated Asiago cheese
Directions
- Cut 4 of the mushrooms in half, and coarsely chop the remaining. Heat 2 teaspoons of the oil in a pan over medium-high heat. Add the mushroom halves and cook till lightly brown, about 6 to 8 minutes. Set aside. In the same pan heat the remaining chopped mushrooms, tomatoes, and garlic. Cook, stirring often until the mushrooms begin to brown, about 6 to 8 minutes. Let cool.
- Pound the turkey between 2 sheets of plastic wrap, until about about 1/8-inch in thickness. Place the fontina cheese in the center, spoon over the mushroom mixture, sage, thyme and Asiago. Roll to enclose.
- Place on the grill and cook for about 6 minutes, turn over and cook for another 6 minutes. Serve with the mushroom halves.
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Summer Kale and Quinoa Salad
Happy food Friday all! It’s always a good day here when it’s the start of the weekend and this weekend promises to be super laid back and lazy (my favorite kind). And so in keeping with that, today’s recipe is a super laid back and easy salad that I have been creating and recreating for weeks until it finally dawned on me that you all may enjoy it too.
First thing is first, we need to address something here… Kale. I feel like kale is a pretty polarizing leafy green, ya either love it and throw it in everything or ya hate it and can’t stand the texture/taste. But, I have a major piece of advice for you (especially) if you don’t love it: massage your kale. Yup, massage it. To me kale tastes and feels totally different once it has been massaged with a little EVOO and salt and…
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To Die For Carrot Cake
Celebrating 3rd Blogiversary
The Fashionista Cook turns 3! Another exciting year with over 1500 followers and new changes.
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