5 boneless pork chops
1 pinch salt and ground black pepper to taste
5 slices tomato (1/2-inch thick)
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
2 tablespoons olive oil
5 slices mozzarella cheese
Directions
Preheat an outdoor grill for medium heat.
Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.
Amount Per Serving Calories: 170 | Total Fat: 11.5g | Cholesterol: 36mg Powered by ESHA Nutrient Database
Originated from: www.Allrecipes.com
Showing posts with label Grilling. Show all posts
Showing posts with label Grilling. Show all posts
Wednesday, July 20, 2011
Sunday, May 29, 2011
Pub Burgers
Ingredients:
For the burgers:
hamburger buns
For the burgers:
hamburger buns
1 lb ground beef or sirloin
4 tbsp butter, melted and cooled slightly
1 tsp vegetable oil
salt
pepper
For the sauce:
3/4 cup mayo
2 tbsp soy sauce
1 tbsp worchestire sauce
1 tbsp brown sugar
1 tbsp chopped chives
1 tsp ground pepper
1 clove garlic, minced
What you'll do:3/4 cup mayo
2 tbsp soy sauce
1 tbsp worchestire sauce
1 tbsp brown sugar
1 tbsp chopped chives
1 tsp ground pepper
1 clove garlic, minced
Adjust oven rack to the middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss the meat with a fork to combine. Divide meat into 4 lightly packed balls. With your hands, gently press and flatten into patties. Refrigerate patties until you are ready to cook, patties can be kept in the fridge for up to one day. In the meantime, for the sauce, whisk all ingredients together in a bowl. Transfer desired amount of sauce to a separate bowl for finished burgers - the other sauce will be used for basting.
Grill Cooking - Grill Burgers as normal - basting with sauce. Add Cheese/Toppings.
Stovetop Cooking - When ready to cook, season patties on one side generously with salt and pepper. Flip over and do the same on the other side. Heat oil in a 12 inch skillet over high heat until it is just steaming. Cook burgers for about 2 mintues without moving. Flip burgers and cook on this side for 2 more minutes. Transfer patties to a rimmed baking sheet and bake for about 3-6 minutes or until an instant-read thermometer registers 130 degrees for medium. Transfer burgers to a plate and let rest for 5 minutes. Toast buns, add desired toppings, and serve.
Source: adapted from http://daintychef-krissy.blogspot.com/
Thursday, April 14, 2011
Grilled Chicken Fajitas
These were very good. I've used the chicken marinade quite a few times now and I'd highly recommend it.
Ingredients:
1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
8-12 (6-inch) flour tortillas
Directions:
In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes. Empty the coals into the grill, spreading them in a single layer. Place an additional 20 unlit coals over the lit coals on one side of the grill to create a tw0-level fire. Place the grill grate over the coals and allow to heat for 5 minutes. Scrape the grate clean with a grill brush. (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes. Leave one burner on high and turn the rest down to medium.)
Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.
Originated from: http://annies-eats.net/
Ingredients:
1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
8-12 (6-inch) flour tortillas
Directions:
In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes. Empty the coals into the grill, spreading them in a single layer. Place an additional 20 unlit coals over the lit coals on one side of the grill to create a tw0-level fire. Place the grill grate over the coals and allow to heat for 5 minutes. Scrape the grate clean with a grill brush. (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes. Leave one burner on high and turn the rest down to medium.)
Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.
Originated from: http://annies-eats.net/
Sunday, April 3, 2011
Cheesy Grilled Banana Peppers
A healthier version of traditional Poppers - even better as their made on the grill.
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko* (Japanese breadcrumbs)
*You can substitute whatever breadcrumbs you have on hand.
Directions
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Originated from: www.recipes.sparkpeople.com
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko* (Japanese breadcrumbs)
*You can substitute whatever breadcrumbs you have on hand.
Directions
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Originated from: www.recipes.sparkpeople.com
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