Posts tagged ‘grilling’
This is a Rachael Ray recipe that my husband found and made for the two of us and his mother. It was our first experience making an inside-out burger… and a blue cheese burger for that matter! But we liked them so much we’ve been telling everyone about them. Can’t wait to try the technique with other mixtures!
1/2 cup crumbled blue cheese
2 oz cream cheese
2 Tbsp chopped flat-leaf parsley
1 1/2 pounds ground beef
Salt and pepper
2 Tbsp vegetable oil
2 Tbsp butter
4 hamburger buns
In a small bowl, use a fork to mash together the blue cheese and cream cheese until smooth. Stir in the parsley. Divide the mixture into four disks about 1 1/2 inches across. Cover tightly with plastic wrap and refrigerate for at least 20 minutes.
In a large bowl, season the beef with salt and pepper and mix well. Form into four equally sized patties about 3/4 inch thick.
Form a deep cavity in the center of each beef patty. Place a cheese disk in each cavity and pull the meat together to completely cover the cheese.
In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook about four minutes on each side for medium. Serve on the buns with your choice of condiments and veggies.
It’s grilling season. Hooray!
Grilling season can be a bit hard to navigate for the diet-conscious, with all the burgers and brats. This recipe, though, is both tasty AND good for your body. A mix of chicken, veggies, and pineapple, these kabobs are bursting with flavor, due in large part to… you guessed it… the delicious five spice.
Note: We found that these cooked way more evenly on our indoor grill, so you might try that. (And, hey! That way, you can make them all year ’round!)
1/4 cup frozen orange juice concentrate, thawed
2 Tbsp honey
1 Tbsp soy sauce
1/4 tsp five spice powder
dash ground ginger
1 lb boneless, skinless chicken breast halves or thighs
1 cup (8-oz can) fresh pineapple chunks
1 medium green sweet pepper, cut into 1-inch pieces
1 medium red sweet pepper, cut into 1-inch pieces
2 cups hot cooked rice
For glaze, in small bowl combine orange juice concentrate, honey, soy sauce, five spice powder, and ginger. Set aside.
Cut chicken into 1-inch pieces. On 6 long metal skewers, alternately thread chicken, pineapple, green sweet pepper, and red sweet pepper, leaving a 1/4-inch space between pieces.
Charcoal grill: Grill kabobs on rack directly over medium coals, uncovered for 12 to 14 minutes or until no long pink, turning and brushing with glaze up to the last 5 minutes of grilling.
Gas Grill: Preheat grill; reduce heat to medium. Place kabobs on rack over heat. Cover and grill as above.
Serve with hot cooked rice.
Recipe courtesy Better Homes and Gardens Cook Book