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Posts Tagged ‘grilling’

Summer grilling means a nice sandwich made with Grilled Hot Italian Sausage, Anaheim pepper, red onion, Jazz apple, Manchego cheese and pesto on sourdough bread.

Sandwich of hot sausage, manchego, pesto, grilled red onion, jazz apple, anaheim chile grilling

Sandwich served with mashed pinto beans flavored with onions, serrano chile peppers, bacon, tomatoes and chili powder with a light touch of salt.

Sandwich of hot sausage, manchego, pesto, grilled red onion, jazz apple, anaheim chile

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This is one of my favorite summer dinners that is quite easily adaptable to vegetarian or variation.  Can’t beat that. The sandwiches for dinner tonight were served with an Asian style cabbage slaw on the side (not pictured).

The recipe was a simple construct: Portobello mushroom and mixed bell peppers in a homemade balsamic-garlic vinaigrette, grilled, mixed with chopped basil, and stacked on top of goat cheese and prosciutto, between two thin buns then grilled again until hot. A wonderful pressed sandwich for a filling dinner. One of our favorites for warmer weather.  You can easily change it around by adding a thin sliced chicken breast in place of the prosciutto or firm pan seared tofu for a vegetarian option.  We also add grilled avocado occasionally.  So play around on the grill and create something tasty!

Grilled Portobello with Goat Cheese, Roasted Peppers and Proscuitto

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Easy as pie!

grilled fresh vegetable pizza

One homemade whole wheat crust, pre-cooked and brushed with a couple of tablespoons of hot chile oil.  Layer coarsely grated mozzarella, provolone and asiago cheeses evenly over the crust.  Before you clean the grater, finely grate some Parmesan for dusting the top as a finishing touch.

Next thinly slice one medium zucchini, break up 3 medium broccoli florets and thinly slice one half of a red onion.  Mix the vegetables in a bowl and spread them evenly over the cheese layer.  Slice 4 green onions into little rounds and set aside to reserve for garnish.     Mince a couple of cloves of garlic and sprinkle them over the top.  Dust the top with Parmesan.

Put the pizza pie back on the grill* until the vegetables brown and the cheeses melt.  Slice into serving sized pieces.

Garnish with the green onions and serve with your favorite beer or wine.

*This works well under a broiler also.  So  if you don’t have a grill or the weather is inclement this is the way to go .

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Grillin’ season has begun!  Tequila Lime Grilled Chicken with Corn and Black Bean Salsa over Brown Rice.  Dinner is ready!

tequila lime chicken with corn salsa

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Last night we served a Grilled Cheese Sandwich Buffet with 3 different grilled sandwich delights.
Grilled Cheese Sandwich Assortment
First was the Jalapeño Cheese grilled cheese with softened cream cheese, roasted jalapeño and mixture of spicy Jack and Sharp Cheddar. The second sandwich was a combination of tart Granny Smith apple, thick sliced Applewood Bacon and Sharp Cheddar Grilled Cheese Sandwich.  Next up was a Green Goddess Cheese Sandwich with an herbed cheese spread comprised of cilantro, Italian parsley, Basil, Tarragon, shallot, lime and some other goodnesses grilled sandwich.

sandwich stack

We used two artisan breads for the sandwiches smeared with a condiments including Dijon mustard, Major Greys Mango Chutney and on the side we offered miniature dill pickles and home-baked crinkle cut potato chips.

For a first course we offered a choice of two soups: tomato basil or chicken with matzo balls. Not one drop of leftover soup at all!

It was a great evening, good food and the finale was a sweet dessert of homemade fro-yo (frozen yogurt) with fresh blueberries, strawberries and raspberries from our farmers market.  And as an added option we offered a selection of Girl Scout Cookies because it’s a personal thing.  I love the cookies and the program.

 

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