How did nearly two months go by without a post? I haven't really been experimenting much with food in the last few months. It's been an adjustment from a hot, dry and very occasionally humid summer to a hot, wet, and almost always humid summer. The only thing I like about humidity is my hair curls. It's even been too hot to sit outside and eat (which is sad because we have the best backyard and the best gazebo on our deck ever).
I could go on and on, but I have been saving up photos and recipes. Starting from newest:
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| Grilled Caesar Chicken Burgers |
Served on one of those new thin panini buns – AMAZING!
Grilled Caesar Chicken Burgers
1-1/4 lb lean ground chicken
1/4 cup freshly grated Parmesan cheese
2 tbsp lemon juice
1 tbsp anchovy paste
1 tbsp worchestershire sauce
1 tbsp Dijon mustard
1 egg
2 cloves garlic, minced
1/4 tsp pepper 2 cups croutons, crumbled into small pieces
Mix together first 10 ingredients. Shape into 4 or 6 patties. Grill for 7 to 10 minutes or until no longer pink inside. Top with condiments of your choice.
These are so flavourful, honestly all they need is a bit of mayo and maybe a bit more Dijon. Stunning!
2 tbsp lemon juice
1 tbsp anchovy paste
1 tbsp worchestershire sauce
1 tbsp Dijon mustard
1 egg
2 cloves garlic, minced
1/4 tsp pepper 2 cups croutons, crumbled into small pieces
Mix together first 10 ingredients. Shape into 4 or 6 patties. Grill for 7 to 10 minutes or until no longer pink inside. Top with condiments of your choice.
These are so flavourful, honestly all they need is a bit of mayo and maybe a bit more Dijon. Stunning!
Morroccan Spiced Grilled Salmon
Once again I forgot to take a picture, so I borrowed the one from the EatingWell site:
Moroccan Grilled Salmon
http://www.eatingwell.com/recipes/moroccan_grilled_salmon.htmlFrom EatingWell: Spring 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.
2 servings | Active Time: 20 minutes | Total Time: 40 minutes
Ingredients
- 2 tablespoons low-fat or nonfat plain yogurt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1 clove garlic, minced
- 3/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
- 2 lemon wedges
Preparation
- Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes. (I marinated in the fridge for a day and a half and no one died)
- Meanwhile, preheat grill to medium-high.
- Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.
Nutrition
Per serving : 290 Calories; 20 g Fat; 4 g Sat; 10 g Mono; 68 mg Cholesterol; 2 g Carbohydrates; 23 g Protein; 0 g Fiber; 184 mg Sodium; 481 mg PotassiumExchanges: 3 lean meat
Tips & Notes
- To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
I didn't bother to skin the salmon because I was using sockeye and didn't want to risk wasting any. This is delish!
I didn't realize I'd never shared this awesome salad recipe:
Arugula and Watermelon Salad
From Real Age
The contrast between the peppery arugula, salty feta and sweet and fresh watermelon is sensational!1 tbsp olive oil
1 tbsp balsamic vinegar
1 small shallot, minced
freshly ground pepper
3 cups packed arugula, washed and dried
1 cup cubed, seedless watermelon
1/2 cup crumbled feta cheese
Combine oil, balsamic vinegar shallot and shallot; mix well. Let stand 5 minutes while making salad.
Toss arugula with watermelon, feta and dressing. Serve.
Serves 2
German Potato Salad
I'm not a big fan of creamy potato salads, I find them too rich in the heat. However, my mom used to make German Potato Salad and it is so good with any kind of pork. There is no less fat in this because you actually use some of the bacon dripping instead of oil (which must be why it's so good).
1 cube beef bullion
1 large white onion, diced
1/2 lb bacon
6 tbsp vinegar
1/3 cup reserved bacon drippings (supplement with olive oil if necesary)
3 tbsp deli-style sweet brown mustard (with the whole seeds)
2 tbsp white sugar (or to taste – specifically if using unsweetened mustard)
3 green onions
fresh parsley, salt, pepper to taste
Boil potatoes, skins-on, in water just to cover, and bullion for 15-20 minutes. Don’t allow them to get too soft – fork should go in, but the potatoes should not fall apart. Cool in water.
Fry bacon and crumble into small pieces. Discard all but 1/3 cup fat and add the diced white onion. Fry until golden brown.
Cut the potatoes into halves or quarters (this is important so the flavour soaks in). Mix the onion, vinegar, bacon drippings, mustard and sugar to taste (should be sweet and tart). Chop the green onions. Toss cooled potatoes into sauce with onions. Allow to absorb the flavours while becoming completely cool in the fridge.
Just before serving, sprinkle with fresh parsley, salt, and pepper to taste.
Some other memorable meals that don't require recipes:
Steak and Greek Salad
Roast Pork Loin rubbed with Clubhouse Grill Rub and Grilled Zucchini
I'm sure I've made some pretty good ice cream this summer too!
Enjoy the rest of the grilling season folks!
Kathy
German Potato Salad
2 lbs red baby potatoes1 cube beef bullion
1 large white onion, diced
1/2 lb bacon
6 tbsp vinegar
1/3 cup reserved bacon drippings (supplement with olive oil if necesary)
3 tbsp deli-style sweet brown mustard (with the whole seeds)
2 tbsp white sugar (or to taste – specifically if using unsweetened mustard)
3 green onions
fresh parsley, salt, pepper to taste
Boil potatoes, skins-on, in water just to cover, and bullion for 15-20 minutes. Don’t allow them to get too soft – fork should go in, but the potatoes should not fall apart. Cool in water.
Fry bacon and crumble into small pieces. Discard all but 1/3 cup fat and add the diced white onion. Fry until golden brown.
Cut the potatoes into halves or quarters (this is important so the flavour soaks in). Mix the onion, vinegar, bacon drippings, mustard and sugar to taste (should be sweet and tart). Chop the green onions. Toss cooled potatoes into sauce with onions. Allow to absorb the flavours while becoming completely cool in the fridge.
Just before serving, sprinkle with fresh parsley, salt, and pepper to taste.
Some other memorable meals that don't require recipes:
Steak and Greek Salad
Roast Pork Loin rubbed with Clubhouse Grill Rub and Grilled Zucchini
I'm sure I've made some pretty good ice cream this summer too!
Enjoy the rest of the grilling season folks!
Kathy
