Cilantro Lime Shrimp

Grilled Cilantro-Lime Shrimp

Grilled Cilantro-Lime Shrimp

Ever since making the salmon kebabs a few weeks ago, I’ve been thinking about adapting that recipe idea and using shrimp in place of the salmon.  Grilled shrimp on skewers seasoned with cumin and garlic, and finished with lime juice instead of the lemon.  I loved the look of the kebabs with the slices of lemon separating the chunks of salmon, so why not use lime slices with shrimp.

We loved this recipe with the shrimp.  Since I was using my grill to cook something else, while it was on I also cooked the shrimp, with plans for using them cold in a salad another day.  These would also be great served hot with a rice pilaf, and a big green salad.

These are nice served over a crisp green salad.

These are nice served over a crisp green salad.

CILANTRO LIME SHRIMP

Yield:   4 servings

Ingredients

  • 16 large, raw shrimp,  peeled and deveined
  • 1 large clove garlic
  • olive oil cooking spray
  • 1/2  tsp. kosher salt
  • 3/4 tsp. ground cumin
  • 2 Tbsp. cilantro, chopped
  • 8 bamboo skewers, soaked in water, 1 hour
  • 1 or 2 limes thinly sliced

Directions:

1.  Heat the grill to medium heat and rub the grates with a paper towel sprayed with olive oil spray.   Season the shrimp with garlic, cumin, salt and half the cilantro in a medium bowl.

2.  Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 4 pairs of parallel skewers to make a total of 4 kebabs.

Thread shrimp on double skewers, separating each one with a lime slice.

Thread shrimp on double skewers, separating each one with a lime slice.

3.  Grill the shrimp, turning occasionally, until shrimp are opaque throughout, about 1 – 2 minutes on each side.  Top with remaining cilantro and freshly squeezed lime juice before serving.

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SOURCE:   adapted from Bon Appetit

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Jalapeño Cheddar Chicken Burgers

Jalapeño cheddar chicken burgers with guacamole.

Jalapeño cheddar chicken burgers with guacamole.

Folks, I’m doing you all a hugh favor by introducing you to these incredible burgers.  While I love all the recipes I post on this site, once in a while a recipe stands out from all the others and really needs some extra bragging about.  These burgers deserve all the attention I’m giving them.

First of all they are cooked outside on the grill,  and during the summer we want to make use of the grill as much as possible.  Secondly they’re made of chicken;  lean, low in fat, but moist and very flavorful.  Third,  they are very easy to make, but a few simple additions take them to a whole new level.  A burger is not always just a burger, this one is a burger in fancy clothes!

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One of the additions we will be using to “dress” our burgers is Guacamole.  This just about guarantees that they will be awesome, but besides that there’s jalapeño pepper, cheddar cheese, and cilantro.  These could very easily replace the traditional beef burgers on my menus for the remainder of the summer months.  Give them a try and see if you don’t agree.

JALAPEÑO CHEDDAR CHICKEN BURGERS WITH GUACAMOLE

Yield:  serves 4 – 5

Ingredients:

  • oil, for oiling the grill grates
  • 1  1/2  lb. ground chicken
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup minced fresh cilantro
  • 2 cloves garlic, minced or pressed
  • 1 jalapeño, seeded, cored and minced  (adjust amount to your desired level of heat)
  • 1 tsp. ground cumin
  • 1 tsp. paprikaIMG_4585
  • juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese, plus more for topping
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

To serve:

  • Burger buns**
  • Guacamole

Optional toppings:

  • Salsa
  • Sour Cream
  • Minced fresh cilantro
  • Sliced tomatoes

1.  Heat a grill to medium-high heat.  Oil the grates to prevent the burgers from sticking.  To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined.  Form the mixture into 4-5 patties.

2.  Cook the burgers on the heated grill, about 3 – 4 minutes per side, flipping once.  A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese,  (if desired).  Cook until an instant-read thermometer inserted in the center registers 160*F.  Remove the burgers to a plate and let rest a few minutes before serving.  Assemble with burger buns, guacamole, salsa, and minced cilantro as desired.

Fresh off the grill, ready to finish getting "dressed".

Fresh off the grill, ready to finish getting “dressed”.

Do we love these burgers?  Oh, yeah!

Do we love these burgers? Oh, yeah!

**When you are making fancy pants burgers like these they really deserve to be served on a good quality bun.  It makes such a difference in the total enjoyment of what you have created.

P. S.   If you’re more into turkey burgers than chicken you could easily substitute ground turkey here and still have a fabulous burger!

SOURCE:  What’s Gabby Cooking?

Grilled Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach potatoes are a Swedish version of  baked potatoes.  They get their name from Hasselbacken, the Stockholm restaurant where they were first served. The seasoned potatoes turn out crispy on the outside and tender and moist on the inside.  They go with just about any entree.

Since we were preparing a full meal on the grill I wanted to include these potatoes if possible.  I got the idea that perhaps it would work after reading Bobby Flay’s book Barbecue Addiction in which he prepared whole potatoes on the grill.   So this is what I came up with–potatoes that have a garlic-scented mayonnaise, some crispy bacon bits and a scattering of fines herbes, wrapped up in foil and baked on the grill.  In order to have the potatoes cook in the same time frame as the pork chops that I was also grilling, I precooked the potatoes in the microwave until they were beginning to get tender, but were not thoroughly cooked.  Then I sliced them in the Hasselbach style, seasoned them, wrapped them in foil and finished cooking them on the grill.

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GRILLED HASSELBACH POTATOES

Yield:  serves 2 to 3

Ingredients:

  • 1/4 cup mayonnaise
  • 1 garlic clove, smashed to a paste or grated
  • 1 tsp. Dijon mustard
  • 1 tsp. grainy mustard, or yellow mustard
  • kosher salt and black pepper
  • 2 or 3 large baking potatoes, scrubbed
  • 1 -2 Tbsp. crumbled bacon or bacon bits
  • 1 Tbsp. mixed, dried fines herbes, ( parsley, rosemary, tarragon)

Directions:

1.  Wash and dry the potatoes, leaving the skin on.  Pierce in several places and cook in microwave for about 5 minutes, until they begin to steam, but are not yet soft to the touch. (Adjust time according to the number of potatoes you are cooking.)  Remove and cool so you can handle them.

2.  Meanwhile, whisk together the mayonnaise, garlic, and mustards in a small bowl;  season with salt and pepper.  Set aside.

3.  Heat your grill to medium heat for direct grilling.

4.  Put the potatoes on a cutting board, and one at a time, lay the handle of a wooden spoon next to the potato.  Slice the potato at 1/4-inch intervals, down to where the knife meets the wooden spoon handle.  This stops the knife and prevents you from cutting all the way through the potato.

Potato cut into slices ready for seasoning.

Potato cut into slices ready for seasoning.

5.  Spread the slices apart slightly and with a knife spread the mayonnaise aioli mixture on the cut sides of the potato. Spread some mayonnaise mixture on the top.   Sprinkle on bacon bits and herbs all over the tops of the potatoes. Season with salt and pepper to taste.

6.  Use a generous sized piece of heavy-duty foil and wrap each potato securely so it doesn’t leak.  Place on the grill and cook for 8 – 10 minutes, turning over several times.

Potato packets on the grill. Everything cooks in about the same time..

Potato packets on the grill. Everything cooks in about the same time..

7.  To serve, unwrap each potato and place on dinner plate.

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SOURCE:   a Carolyn Original

Barbecue-Rubbed Pork Chops with Grilled Pineapple

A colorful presentation of grilled pork chops and pineapple.

A colorful presentation of grilled pork chops and pineapple.

To me, this meal represents summertime cooking at its best.  The aroma of the meat sizzling on the grill, made it very hard to wait for it all to be cooked and ready for eating.   Our neighbor wandered over to share a glass of wine with us and commented on what was cooking and how delicious it smelled!  😀

Everything cooks in about the same time on the grill.

Everything cooks in about the same time on the grill.

One of the meats we particularly like is pork chops cooked on the grill.  We spent a leisurely weekend at home when I planned this  meal cooked completely on the grill that included this recipe for pork chops and grilled pineapple.  The spice rub on the chops is made up of seven spices, giving the meat a bold and zesty flavor. This is counterbalanced by the sweetness of fresh pineapple.  Along with this I made Hasselbach potatoes and cooked them on the grill also.  Stay tuned for this recipe coming up tomorrow. To round out the meal we had fresh asparagus and homemade ice cream for dessert.  (Also coming up this week.)

Hasselbach potatoes and asparagus completed the meal.

Hasselbach potatoes and asparagus completed the meal.

BARBECUE-RUBBED PORK CHOPS

Yield:   Serves 4

Ingredients:

  • 1 Tbsp. light brown sugar
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 1/4 tsp. dry mustard
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground red pepper
  • 4  (6-ounce) bone-in center cut loin pork chops trimmed (about 1/2 inch thick)
  • cooking spray
  • 1 fresh pineapple, peeled and cut crosswise into 1/2-inch thick slices

1.  Combine the first 9 ingredients;  rub over both sides of pork.  Heat a grill to medium-high heat.  Coat the grid with cooking spray by rubbing with a paper towel sprayed with cooking spray.

2.  When the grill is sufficiently hot, lay the chops and pineapple slices on the grill rack.  The  pork will cook in about 8 minutes, total. At about 4 minutes, turn the chops and pineapple over, and continue cooking until tender but still moist and juicy.

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SOURCE:  Weeknight Grilling with the BBQ Queens

Grilled Chicken and Vegetable Quesadillas

Grilled chicken and vegetable quesadillas.

Grilled chicken and vegetable quesadillas.

As much as we like to eat grilled chicken, there are just so many ways to season it, or baste it with BBQ sauce, so when I come across a different way to fix it that is quick, tasty and healthy, I’m willing to try it out.  Such is the case with this recipe.  Chicken wrapped up in a package that you eat with your hands is fun to eat.

While your grill is preheating you season the chicken with a rub-on spice mixture, and slice up the onions and peppers.  Cook everything all together on the grill, then wrap it in a flour tortilla with some cheese, and toast it till the cheese melts.  Now, with dinner in hand, grab something cold to drink along with it, and enjoy your meal on the deck or patio.  Pretty simple, yes?   And diet friendly besides. A serving is one filled flour tortilla.  Calories: 310, Fat: 13 g., Carbs: 20.4 g.  You could even add a tomato and avocado salad and still keep the calories under 500 for a whole meal.

GRILLED CHICKEN AND VEGETABLE QUESADILLAS

Servings:   4

Ingredients:

Season the chicken with a rub made from these herbs and spices.

Season the chicken with a rub made from these herbs and spices.

  • 1 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp.  salt
  • 1/4 tsp. black pepper
  • 2  ( 6-oz.) skinless, boneless chicken breast halves
  • 1 onion, cut into 1/2-inch thick slices
  • 1 orange or yellow bell pepper, cut into 1/2-inch thick wedges
  • cooking spray
  • 3 oz. Monterey Jack cheese, shredded – about 3/4 cup
  • 4  (6-inch) flour tortillas
  • 1/4 cup reduced fat sour cream

1.  Preheat grill to medium-high heat.

2.  Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl.  Rub this mixture evenly over chicken; let stand 10 minutes.

Coat the chicken pieces well with the rub mixture.

Coat the chicken pieces well with the rub mixture.

3.  Arrange chicken, onion, and bell  pepper on grill rack coated with cooking spray.

Prepare the vegetables for the grill.

Prepare the vegetables for the grill.

Cook vegetables 4 minutes on each side or until tender.  Cook chicken 6 minutes on each side or until done.  Remove chicken and vegetables from grill;  coarsely chop vegetables.  Let chicken stand 5 minutes, thinly slice chicken.

Chicken and vegetables all cooked.

Chicken and vegetables all cooked.

4.  Sprinkle about 3 Tablespoons cheese over half of each tortilla;  divide vegetables and chicken evenly over cheese.  Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Sprinkle grated cheese on half of each tortilla.

Sprinkle grated cheese on half of each tortilla.

Divide the chicken and vegetables between the flour tortillas.

Divide the chicken and vegetables between the flour tortillas.

5.  Heat a large nonstick skillet over medium heat.  Place 2 quesadillas in pan;  cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned.  Repeat procedure with remaining 2 quesadillas.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Cut each quesadilla into 2-3 wedges, serve with sour cream.

Cut the quesadillas in wedges to serve.

Cut the quesadillas in wedges to serve.

In my photos you may have noticed that I had 3 large pieces of chicken that I cooked this way.  The next day I used the extra chicken for a chicken caesar salad for our lunches.  Mr.  D. said he got looks of envy from office co-workers.  But it is nice treat when you have a great lunch made from last evening’s dinner and you really appreciate your efforts to plan for extra.

SOURCE:   Cooking Light

Hoisin Barbecued Chicken and Broccoli

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

This holiday weekend is pretty well accepted as the start of the summer cook-out season, and we are no exception.  On Saturday we cooked out at home, and on Sunday we attended a family cookout.  After the parade today there will be another cookout.  Of course I always bring along a variety of goodies to these events.  This week I’ll be telling you about my contributions, but to start the week off I’d like to share with you this recipe for Hoisin Barbecued Chicken and Broccoli.

The flavors in this dish will remind you of Chinese takeout, but my goodness, so much better!.  But you’ll have to make it to believe it.  The Hoisin Barbecue Marinade is addictive, it will have you licking your fingers.  You may want to double it to serve as a dipping sauce on the side or to drizzle over some rice.  I’m sure it would also be delicious with grilled pork or shrimp.  The chicken cooks quickly because you pound boneless chicken breasts out to about 1/2-inch thickness.  In my version I used skinless, boneless thighs and just pounded them a little for uniform thickness.

HOISIN BARBECUED CHICKEN AND BROCCOLI

Yield:   Makes about 1 1/2 cup marinade,   serves 4

Boneless thighs, broccoli and all the seasonings for the marinade.

Boneless thighs, broccoli and all the seasonings for the marinade.

Ingredients for marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup barbecue sauce (any kind you like)
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4  cups broccoli florets
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 teaspoon toasted sesame seeds

1.  In a small bowl, combine all of the marinade ingredients and whisk to blend.

2.  Place the broccoli florets in a zip-top plastic bag and add 1/2 cup of the marinade.  Seal the bag, toss to coat, and set aside to marinate.  Place the chicken in another zip-top bag and pour in remaining marinade.  Seal the bag, toss to coat, and marinate at room temperature for about 15 minutes.

3.  Prepare a hot fire in your grill.  Spray a grill wok or other grill pan with cooking spray.

4.  Place the wok in the kitchen sink.  Pour the broccoli and sauce into the grill wok and let drain.  (You can reuse the marinade from the broccoli, if desired.)  Place the grill wok on a foil-lined baking sheet.  Remove the chicken from the marinade and place on the baking sheet beside the wok.  Discard the chicken marinade.  Take the baking sheet out to the grill.

Broccoli goes on first to get a head-start on cooking.

Broccoli goes on first to get a head-start on cooking.

5.  Place the wok on the grill and close the lid for about 2 minutes.  Open the grill and toss the broccoli with wooden paddles or tongs  several times while grilling, for a total of 12 – 15 minutes.   Place the chicken on the grill and cook for  2 1/2 to 3 minutes per side.

Chicken pieces browning up nicely.

Chicken pieces browning up nicely.

This is Mr.D. doing his "grill" thing.

This is Mr.D. doing his “grill” thing.

When everything is done, place the food on the baking sheet and bring into the kitchen to serve.

6.  Place broccoli in a bowl, sprinkle with the toasted sesame seeds and toss.  Arrange the chicken on a platter around the broccoli.  This meal is nice with a serving of lemon rice, or other kind of rice pilaf.

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SOURCE:  Weeknight Grilling with the BBQ Queens