Tag: grilling

Southwest Turkey Burgers w/Guacamole

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

Weekdays are tough to create interesting dinners with busy work schedules, activities, etc.  Even firing up the grill, something like a turkey burger can be pretty pedestrian, but it doesn’t have to be.  Try this Southwest twist on the ol’ bird-patty, we loved it!

SOUTHWEST TURKEY BURGERS

Ingredients

  • 2 1/4-Lbs Turkey Burger Patties
  • 1 Tbs Taco Seasoning
  • 1 Medium Red Onion
  • 1 Tsp Olive Oil
  • Salt & Pepper
  • 2 slices Colby Jack Cheese
  • 2 Buns, Lightly Buttered

Directions

  • Preheat grill and dust both sides of each turkey burger with taco seasoning.
  • Slice red onion into 1/2 inch thick slices, brush lightly with olive oil and salt and pepper each side.
  • Grill turkey burgers and onion slices over high heat for 4-5 minutes per side.  Juices should run clear for the burgers.  Onion slices should be charred and soft, but hold together.
  • Place cheese on burgers and place buns, buttered side down, on the grill.  Take everything off grill and assemble burgers on buns.  Top with a slice of grilled onion and a healthy dollop of guacamole.

These are super easy to make and always turn out like a restaurant-quality burger.  Don’t be afraid to play with the toppings and add/substitute salsa, hot sauce, pickled jalapeño or pepper jack cheese!

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EVERYDAY GUACAMOLE

Ingredients

  • 2 Ripe Avocados
  • 1/4 Red Onion, Diced
  • 4 Campari Tomatoes, Seeded & Diced
  • 2 Tbs Fresh Lime Juice
  • Salt & Pepper To Taste

Instructions

  • Core, scoop and dice avocados and place into bowl.
  • Pour lime juice over avocado and add tomatoes and onions.
  • Liberally season with salt and pepper and mix well.  I like mine a little chunky, but mix and mash with a fork to your desired consistency.

This is the basic recipe for guac in our house.  It’s easy to multiply if you need more for a party.  I also like to add garlic and/or jalapeño depending on what I’m using it for.  Seriously, always keep these ingredients on hand because it couldn’t look more like culinary genius when you pull this together last-minute for guests or just an impromptu beer or margarita on the patio!

 

Smoked Stuffed Peppers With Tomato Sauce

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

Stuffed peppers are one of my favorites, but the same old recipe can get old and be a little one-dimensional.  By switching up sweet bell peppers for traditional green ones and smoking over applewood, you get a whole new dish with a richer sweeter flavor.  This one is actually really easy to make and impresses guests for an old standby!

SMOKED STUFFED PEPPERS WITH TOMATO SAUCE

Ingredients

Tomato Sauce

  • 2 Cans Organic Tomato Sauce
  • 1/2 Yellow Onion, Diced
  • 2 Cloves Garlic, Finely Chopped
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs Chopped Parsley
  • 1 Tsp Ground Thyme
  • 1/2 Tsp Red Pepper Flakes
  • Salt & Pepper To Taste

Directions

  • Saute onions and garlic in a medium saucepan until translucent, about 5-7 minutes.
  • Add tomato sauce and then remaining ingredients.  Simmer for 20 minutes minimum.
  • Remove 1 Cup of sauce and allow to cool.

Stuffed Peppers

  • One Red & One Orange Sweet Pepper
  • 1 Lbs Ground Beef
  • 1/3 Cup Uncooked Short Grain Rice
  • 1 Egg, Beaten
  • 1 Tbs Chopped Parsley
  • Salt & Pepper To Taste

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Instructions

  • Wash peppers, cut each in half and clean out seeds and white membrane.  Set aside.
  • In a medium bowl, combine remaining ingredients as well as 1 Cup of the prepared tomato sauce.  Mix thoroughly, but do not overwork.  Mixture should be wet, but hold together when formed.
  • Divide mixture into 4 parts and stuff each half pepper.  Stuff these loosely to keep the meat moist and tender.
  • Place peppers in a foil pan and smoke uncovered on charcoal and applewood for 30 minutes.
  • Add another cup of prepared sauce to foil pan, cover with aluminum foil and cook on grill for another 30 minutes.
  • Serve with remaining sauce to pour over finished peppers and toasted ciabatta.

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I cooked these peppers at 350 degrees for about an hour.  If you don’t have a grill or smoker, you can easily follow these instructions and prepare in your oven the same way.  This is a basic recipe, but you can create great variations by substituting meats and sauce flavorings.  Think about Italian Sausage and topping with provolone cheese.  What about chorizo with jalapeño and cilantro in the sauce?  Try them and let me know how they turn out!

Grilled Greek Lamb Chops with Tzatziki

On By greg@kandflivingIn Recipes, Uncategorized3 Comments

I love finding grilled lamb chops as an appetizer at parties.  You don’t have to be at a party though, they also make an easy dinner!  Some people are intimidated by lamb or aren’t sure how to season and cook it properly.  Using classic Greek flavors is an easy and fool-proof way to make perfect lamb chops every time!  I always pair them with my easy tzatziki recipe – you can use it with the lamb, pitas and veggies to dip in.

GRILLED GREEK LAMB CHOPS

Ingredients

  • 8 Lamb Chops
  • 2 Cloves Garlic, Finely Chopped
  • 1 Tsp Lemon Zest
  • 2 Tbs Fresh Lemon Juice
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs Oregano
  • Salt & Pepper To Taste

Directions

  • Place lamb chops in a 9×9 dish or ziplock bag.
  • Mix remaining ingredients together and pour over lamb chops.
  • Cover or seal to marinate in the refrigerator for a minimum of 4 hours or overnight.
  • Remove lamb chops from refrigerator 30 minutes to 1 hour before cooking.
  • Grill lamb chops over medium heat 3-4 minutes per side for medium doneness.
  • Remove from grill, cover with foil and let rest 10 minutes before serving.

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EASY TZATZIKI

Ingredients

  • 1 1/2 Cups Greek Yogurt (don’t go fat-free here, use 2% or full-fat for best results)
  • 1 Tsp Lemon Zest
  • 2 Tbs Fresh Lemon Juice
  • 1 Clove Garlic, Finely Chopped
  • 1/2 Cucumber, Seeded and Diced
  • 2 Tsp Chopped Dill (dried works well here too)
  • Salt & Pepper To Taste

Instructions

  • In a small bowl, mix all ingredients thoroughly.  Don’t over-mix as you want to keep the thick texture of the Greek yogurt.
  • You can eat it immediately, but I love to let it set in the refrigerator to meld the flavors.
  • Use as a dipping sauce for the lamb chops, pitas and vegetables.

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