Posts tagged ‘grilling’

Inside-Out Blue Cheese Burgers

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.

BlueCheeseBurgers

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August 4 at 8:12 pm Leave a comment

Five Spice Chicken Kabobs

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.

Five-Spice-Chicken-Kabobs

Recipe courtesy Better Homes and Gardens Cook Book

June 14 at 5:45 pm Leave a comment


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