What’s even better than Summertime? Summertime Grilling! We just can’t get enough of being outside this time of year, especially those of us in the Midwest who understand how cold it can get. So when it’s July and August, we are not complaining! Here’s a great recipe for on the grill to keep your Summer hot! This is not your typical grilled steak or chicken breast recipe . What’s the best about grilled shrimp is that it feels fancy! It’s unlike “the usuals” for most families. Check it out…and this one is made easy with no mess! Thank goodness for the geniuses at Food Network, right!? Ingredients 2 large bell peppers, sliced 1/2-inch thick 1 large onion, sliced 1/2-inch thick 1 bunch scallions, quartered crosswise 2 tablespoons olive oil 1/2 teaspoon chipotle chile powder 1/2 teaspoon ground cumin Kosher salt 1 1/4 pounds extra-large peeled and deveined shrimp, tails removed 2 limes, halved Twelve 6-inch flour tortillas 1/2 cup loosely packed cilantro leaves and tender stems Salsa and chopped avocado for serving is optional, but oh so good! You’ll also need: 18-inch-wide heavy duty foil & a GRILL. Plan of Action! Prepare a grill for medium-high heat. Throw together the onions, scallions, bell pepper, oil, chile powder, cumin and 1/4 teaspoon salt in a large bowl. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable bowl mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the veggies in a single layer and then squeeze limes over the entire thing. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet. Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should […]
Ingredients 2 lbs zucchini (about 2-3 large zucchini) 9 oz package frozen artichoke hearts, thawed and squeezed of excess water zest of 1 lemon 1 tbsp lemon juice 2 cloves garlic 1 cup roughly chopped leaves of parsley (about 1/2 a bunch) 1/4 cup walnuts pinch of salt and pepper 1/4 cup extra virgin olive oil 1 oz parm cheese, grated (about 1/2 cup) Directions 1. Cut the stem off the zucchinis, then use a mandolin or potato peeler to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they won’t be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper. 2. Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough give them some little grill marks. Remove the grilled zucchini ribbons to a plate. 3. In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. 4. Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll. Serve and enjoy!
Combine the diced avocado, diced onion, cilantro and lime juice in a bowl, chill until ready to use. Mix chili powder, cumin, paprika, onion powder and black pepper together. Rub salmon fillets with a little olive oil and this seasoning mix. Grill salmon to desired doneness and top with avocado salsa. Serve over a large handful of spinach.
Top asparagus with cod or salmon (3-4 oz. for women, 5-7 oz. for men), sprinkle with a little Mrs. Dash. Top with mushrooms and diced onions and squeeze with fresh lemon. Wrap in foil packet and bake at 350 degrees for 30 minutes or grill over medium heat until cooked through
Chicken Grilling Packets 4 Chicken Breasts 3 Cups of Asparagus, cut in 1″ pieces 1 Large Onion, cut into large pieces 2 Red Peppers, cut into large pieces 2 Green Peppers, cut into large pieces Salt & Pepper (or Mrs. Dash Seasonings!) Lay flat two pieces of heavy tin foil and spray lightly with PAM cooking spray. Lay 4 oz. chicken breast on foil and season with salt, pepper, and/or Mrs. Dash Seasoning. Top chicken with vegetables. Fold foil sides together to form a packet. Place on grill and cook until chicken is cooked through. Enjoy! SERVES: 4 Exchanges: 4 Extra Lean Protein, 2 Vegetable
Salmon fillets (or any kind of fish) Sandwich Thins lettuce tomato onion non-fat Greek yogurt Ranch dip Grill salmon. Mix a carton of Greek yogurt with dry Ranch seasoning mix. Put salmon on a sandwich thin. Add tomato, lettuce, onion, and yogurt spread. Have a side salad with it!
1 1/2 lbs. flank steak 2 tsp chili pepper 1/4 tsp salt 2 tsp extra virgin olive oil 1 TBS lime juice lime wedges Heat grill. Season steak with chili pepper and salt. Combine olive oil and lime juice. Marinate steak in mixture at room temp for 15 minutes. Grill steak until done. Serve with grilled veggies!
1 red jalapeño chile (if you can take it!) 1 garlic clove, peeled 4 halibut fillets 2 large sliced red bell peppers Olive oil for brushing plus 2 tablespoons 2 teaspoons ground cumin, divided 2 teaspoons ground coriander, divided 1 lemon salt and pepper Heat grill. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Wrap fish, bell peppers,jalapeño, and garlic in tin foil and grill until thoroughly cooked. Transfer fish to plate. Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 2 tablespoons olive oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until puree forms. Season sauce with salt and pepper. Squeeze lemon juice over fish. Enjoy!
Summer is almost over but there’s still plenty of vegetables that are still being harvested or still need to be harvested. Late Summer Harvests include vegetables like onions, potatoes, garlic, shallots, leeks, cabbages, celery, eggplant, peppers, pumpkins and winter squash! This week we will be talking about recipes to go with the late summer harvest! Celery Grab some celery from your local farmer’s market or CSA and appreciate it since celery can be a little tough to grow...it isn’t greatly tolerant to heat or cold or drought. This finicky plant is great for cooking, salads, and more though. Plus, it boasts wonderful health benefits like reducing inflammation, aiding in digestion, and helping to alkalize our often highly acid diets. Bell Peppers Harvested in late summer, they are a member of the nightshade family which is the same family as tomatoes, eggplant, and potatoes (but not sweet potatoes!). Some people have sensitivities to nightshade produce that may experience gas, joint inflammation, headaches, and more. BUT, if you don’t have sensitivities they are also high in vitamins and antioxidants including a boatload of vitamin C. Red peppers pack the most nutrition since they have been on the vine the longest. TIP: All bell peppers start out green then change to yellow or orange before ripening to red. Leeks Leek’s are good at holding onto grit, so let’s talk prep! The tops will look darker than the rest. Cut the darkest part off and compost those or save for soup stock. Next cut off root (the fuzzy stuff at the bottom). The stem can be cut into rings or chiffonade (thin strips). Rinse the cuttings in a colander to get any grit out. TIP: Like onions and garlic let leeks sit for at least 5 minutes after cutting and before cooking. Leeks can be tossed into pot roast, added to a pan of roasted vegetables, tossed into soups, added to a green salad, or tossed with cooked green beans to add a new flavor. Check out this link for a Salmon and Leek Dish! Eggplant A relative of the tomato, can be healthy [...]
What is activated charcoal? Today, activated charcoal is “trendy” and can be found highlighted in health and beauty products from toothpaste to body wash. It can also be purchased in capsule or powder form that can now be found in many retail stores as well as online. It’s a form of carbon that is porous that allows for chemical reactions and has most commonly been used for water filtration and as a treatment for poisoning. This week we’ll look at how it works, if it’s safe, and more! Is It Safe? You might think to yourself, "is it carcinogenic?" No. This is different than burned food type charcoal or the charcoal lumps you use in your grill (above). Activated charcoal is created from a variety of wood, bamboo and/or coconut shells; which is burned anaerobically; without oxygen. Hot gas is used to convert it into charcoal. Hot air/oxygen is then used to blow out the gases and leave a porous charcoal. How Does It Work? Charcoal becomes “Activated” when steam or hot air is used to erode its internal surface. This increases its ability to bind to other things. Vocab Word! Adsorption - This is when toxins/elements bind to the surface of the charcoal. Activated charcoal has a porous surface that is negatively charged. Positively charged toxins bond to it and it aids them in safely leaving the body. It’s been said that charcoal can attract 100 times its weight in actual toxic material! (according to www.beatcancer.org). What Are The PROs & CONs? PRO: Activated charcoal has been used for years to absorb toxins from drug overdoses and poison ingestion. Some suggest activated charcoal can ease digestion, reduce gas (like beano before a gassy meal), lower cholesterol, prevent/treat stomach bugs and eliminate diarrhea. They have also long been used as water filters. The “extras” in water attach to the porous surface of the charcoal to clean up your water. Just be sure to replace your filters...it’s not just a suggestion! Once the porous surface is filled with toxins, it can’t hold any more and the filter is no longer working. [...]