Grilling
I made this salad with what I had in my fridge and it was delicious! I had three teenagers that all enjoyed it, so that says something! The fried goat cheese is AMAZING! If you have never tried it, I highly recommend it. Our family likes goat cheese and I use it often but this was really a nice change. Crispy and creamy all in one bite! I also marinated the chicken for a couple of hours, so it’s a good idea to plan ahead a little bit for this.
INGREDIENTS
FOR THE DRESSING AND MARINADE
1 cup of blackberries
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1/4 cup of honey
1 Tablespoon Dijon mustard
1 teaspoon minced garlic
FOR THE SALAD
8 ounces of goat cheese, sliced into rounds
1/4 cup flour
1 egg, beaten
1 cups Panko bread crumbs
4 boneless, skinless chicken breast
4 cups romaine lettuce, shredded
2 cups arugula
2 cups blackberries
1 cup cashew halves
Canola oil, to fry
DIRECTIONS
Mix all of the dressing and marinade ingredients together muddling the blackberries. Marinate the chicken with one cup of the marinade and store in the fridge. Reserve the remaining dressing for later also storing in the fridge.
Pre-heat your grill to medium high heat. Mix the romaine lettuce, arugula, 2 cups of blackberries and cashews in a bowl and set aside. Heat a large frying pan over medium high heat with enough canola oil to cover the bottom of the pan. Slice your goat cheese into at least 1/4 inch thick rounds, flour all sides of the goat cheese and dredge in the beaten egg. Lastly coat the round of cheese in Panko Crumbs. Do this for each round setting them on a plate until they are all coated and you are ready to fry. Remove the chicken from the marinade and discard the marinade.
Grill the chicken on both sides until cooked through and no longer pink on the inside. While the chicken is grilling add the goat cheese rounds to your heated canola oil and quickly fry both one side of the cheese until golden brown and turn the cheese to the second side until golden brown. Remove from heat and add to your Romaine mix.
When the chicken is done slice and add to the romaine mix. Drizzle with the remaining balsamic dressing.
Enjoy!
Grilling season is upon us and I am ready! I am always looking for a new burger recipe and there has been a lot of talk about Ree Drummond’s (Pioneer Woman) black bean burger. I knew I had to try it BUT I don’t like black beans. I don’t eat black beans but my husband LOVES them so he was my taste tester for this recipe. The burgers were very easy to make and my husband did enjoy these. I’m not sure he enjoyed them as much as all the hype but it was a great alternative to a beef burger!
INGREDIENTS
2 cans (14.5 ounces) seasoned black beans
1 cup seasoned bread crumbs
1/4 cup grated white onion
1 whole egg
1/2 teaspoon chili powder
Salt
Pepper
3 dashes of hot sauce
8 slices Swiss cheese
Olive oil and butter if frying
Hamburger buns
Mayo
Lettuce
Sliced tomatoes
DIRECTIONS
Makes 4 burgers. Drain, but don’t rinse the beans. Place them in a large bowl. Using a fork, mash them until they are mostly broken up but leaving some whole beans still visible. Add bread crumbs, onion, egg, chili powder, salt, pepper and hot sauce. Stir until everything is combined. Let the mixture sit for five minutes. To form the patties, divide the bean mixture into four equal parts and form into equal patties. These patties do not shrink when cooking.
To grill – Heat your grill to medium heat and spray your grates with non-stick spray. Cook over medium heat until heated through, adding two pieces of cheese at about the half way point of grilling. Grill buns if desired.
Pan frying – Heat a tablespoon of oil and a tablespoon of butter in a skillet over medium low heat. Place patties in the skillet and cook them about five minutes on the first side, flip them to the second side and place two slices of cheese on each patty and continue cooking for another five minutes or until heated through.
Top with lettuce, tomato and mayo.
Serve warm.
Enjoy!
We really enjoyed this side dish! If you like cabbage and want something a little different, this was really good! The day I made this it was a 60 degree day in January in New Hampshire! Crazy right!! You can easily roast this in the oven at 450 degrees for 8-10 minutes per side.
INGREDIENTS
1/2 medium green cabbage
1 Tablespoon garlic infused olive oil (can use olive oil)
Salt
Pepper
SAUCE
3 Tablespoons butter
2 Tablespoons minced or grated fresh onion
1 Tablespoon Dijon Mustard
1/2 teaspoon minced garlic
DIRECTIONS
Cut cabbage half into four equal wedges and set on prepared baking sheet, if baking in the oven. Using a pastry brush coat the cut side of the cabbage with oil and sprinkle with salt and pepper, turn wedges over and repeat on the second side. Place baking sheet in oven and roast 8-10 minutes or until next side browned, turn the cabbage over and roast on the second side.
For the grill, place the cabbage directly on the grill and grill over medium high heat until wilted and lightly browned, turn to the second side and do the same.
To make the sauce, add all,of the sauce ingredients into a small saucepan and cook over medium heat until the butter is melted and everything is incorporated. Keep warm until ready to use.
To serve, remove cabbage from oven or grill and drizzle with sauce and serve warm.
Enjoy!
A couple Sunday’s ago Jim and I were getting caught up on some work around the house and Jim decided he was making dinner. He knew exactly what he wanted and was off to the store gathering the ingredients before I could say a word! Not that I would ever complain about having dinner made for me!! I love days like that as it does not happen often, not because Jim is not a good cook, he is a fabulous cook, but just never has the time!
So the BBQ sauce is a recipe Jim’s dad did for every family BBQ, although Bob is no longer with us, all of his kids still make this recipe and it is enjoyed just as much now as it was years ago! This sauce is simply two ingredients and is terrific with grilled chicken, as the sauce brings the sweet and tangy flavors to your BBQ!
This is one of my favorite pictures of Joan and Bob.
The butter recipe is also just a couple of ingredients, but makes corn on the cob much more interesting and delicious ! Jim is not a huge fan of cilantro so he did not add a lot of it to the butter, so feel free to add more if you enjoy cilantro!
BBQ Sauce Ingredients
18 ounce bottle of Kraft BBQ sauce (we used honey BBQ)
15 ounce can of cling peaches
DIRECTIONS
Combine the BBQ sauce and peaches (don’t drain the peaches) in a blender and blend until well combined and smooth. Baste both sides of the chicken as it is being grilled. Be sure chicken is fully cooked first. Remove from heat and serve warm.
Cilantro Butter Ingredients
1 stick of unsalted butter, room temp.
1 Tablespoon (or more) diced fresh cilantro
Salt
DIRECTIONS
Combine butter and cilantro until well combined. Jim grilled our corn by wrapping each corn in tin foil and placing on the upper rack of the grill and grilling for 15 minutes, turning occasionally! When corn is cooked remove from heat, remove tin foil and run the cilantro butter over the corn and salt as desired. Serve warm.
Enjoy!
I don’t cook a lot of pork chops but after grilling these honey rosemary chops, I know I will be making them a lot more! These are so simple to make and have terrific flavor from the marinade! Simple, fast…a great workday dinner!
INGREDIENTS
1/4 cup of honey
4 Tablespoon of olive oil, divided
2 Tablespoons chopped fresh rosemary
4 (6 ounce) boneless pork chops about 3/4 inch thick
Salt
Pepper
DIRECTIONS
Preheat you cleaned grill to medium high heat. In a small bowl whisk together the honey, 2 tablespoons of the olive oil and the chopped rosemary. Reserve half of your honey rosemary mixture to glaze after cooking the chops.
Lightly brush the pork chops with the remaining olive oil and season front and back with salt and pepper. Place the pork chops on your grill and brush the top side of the chops with the honey rosemary mix and continue to cook 5-6 minutes. Turn chops over and glaze the second side and continue to cook until pork chops are cooked through (6-8 minutes). Remove from grill, glaze the pork with your reserved honey mixture and serve warm.
Enjoy!
This recipe comes from Jennifer Chandlers book Simply Grilling.
