SUMMERTIME IS GRILLIN' TIME!

After purchasing a new gas grill last season I began to search for tips and tricks to make grilling more enjoyable, healthier, and delicious. I had little or no experience with the grill, gas or charcoal, so I've really been experimenting and learning as I go. Burgers are always a summertime favorite and I found a couple of yummy recipes that are relatively healthy and easy to make.
TANGY TURKEY BURGERS
1 1/2   lb. ground turkey
2 green onions, chopped
2 tbsp. white wine and herb chicken marinade( Lea and Perrins is excellent)
1 tsp. garlic salt with parsley (I used garlic powder and parsley flakes)
1 tsp. pepper
6 hamburger buns-toasted (I like Merita lite wheat)
assorted toppings- cheese, lettuce, tomato etc.
 Gently combine 1st 5 ingredients. Shape into 6 (4 inch) patties-Be sure to put a deep thumbprint in the center of each patty to keep the shape of the burger
Grill on medium-high heat for 6-8 min. on each side or until done.


 PAUL BUNYAN BURGERS

1 egg, lightly beaten (egg substitute will work)
1 tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/2 tsp pepper
1/2 tsp. prepared horseradish
1 lb. ground beef (I usually combine ground round with ground sirloin)
Combine 1st 5 ingredients in a large bowl and sprinkle beef over mixture mixing well but carefully until just combined. Shape into 6- 1/4 in. thick patties (don't forget to put your thumbprint in each patty)
Grill uncovered over medium-hot heat for 5-6 min. a side or until meat thermometer reads 160 degrees and meat juices run clear.
The burgers are good as is but the recipes suggests cooking 6 bacon strips until crisp. Remove with a slotted spoon to paper towels. In the drippings saute 1 c. mushrooms and 3 thin onion slices until tender. Combine with bacon. Use this mixture as a topping for the burgers and add a piece of cheese to each.
These burgers are a definite splurge at our house as we are trying to cut way back on red meat and bacon is also a no-no. But once in a while we treat ourselves!

SUMMER SMOOTHIES

Summer is here and the weather is SIZZLIN'! Smoothies are a great way to stay cool and get your fruit servings! The smoothies on this post are delicious and nutritious. They can be made and stored in the refrigerator to be enjoyed later or most of the recipes make enough for two servings. They make a wonderful breakfast or afternoon snack. ENJOY!
BANANA: Blend 2 bananas, 1/2 c. each vanilla yogurt and milk, 2 tsp. honey, a pinch of cinnamon, and a cup of ice.
STRAWBERRY-BANANA: 1 banana, 1 c. strawberries, 1/2 c. each vanilla yogurt and milk, 2 tsp. honey, a pinch of cinnamon and a cup of ice.
KIWI-STRAWBERRY: Blend 1 c. strawberries, 2 peeled kiwis, 2 tbsp. sugar and 2 c. ice
BLUEBERRY-BANANA: Blend 1 banana, 1 c. blueberries, 1/2 c. unsweetened coconut milk, 1 tbsp. each honey and lime juice, 1/4 tsp. almond extract and 1 c. ice.
CREAMY PINEAPPLE: Blend  2 c. chopped pineapple, 1/2 c. cottage cheese, 1/4 c. milk, 2 tsp. honey, 1/4 tsp. vanilla, a pinch each of nutmeg and salt, and 2 c. ice. (I substitute 1 banana and 1/4 c. vanilla yogurt for the cottage cheese sometimes)

A HEALTHY AND DELICIOUS SALAD

We enjoy salads of all kinds but sometimes I struggle to make them healthy and not use the same old boring lettuce, tomatoes, and cucumbers. This salad is full of vitamins and fiber and is colorful and flavorful. The fact that it is so simple just adds to the appeal.


BLACK BEAN SPINACH SALAD

 4 c. fresh baby spinach
 1 can (15 ou.) black beans-rinsed and drained
 1 c. chopped sweet yellow pepper
 2 medium tomatoes cut into wedges
 1 c. shredded zucchini
 1 c. (4 ou.) shredded cheddar cheese
 1/2 c. chopped walnuts, toasted
salad dressing of your choice- We love Ken's Honey Dijon Lowfat
In a large salad bowl combine the spinach, beans and pepper. Top with tomatoes and zucchini, sprinkle with walnuts and cheese. Serve with salad dressing. Yield: 4 servings
For the two of us I just layer the items on two plates and save a bowl.

Southwest Stuffed Peppers

We really like stuffed peppers. I have tried a couple of different recipes and tonight's was a hit! Even though it used ground beef, which we are trying to limit, It was still pretty healthy. The green peppers themselves are full of Vitamin C and the tomatoes are also great for you. The recipe makes 8 servings but I only fixed 4 and saved the rest of the filling to be used later in the week as taco filling.


SOUTHWEST STUFFED PEPPERS
8 medium green peppers
1 lb. lean ground beef (I am going to used ground turkey next time)
1 can diced tomatoes and green chilies, undrained (14 1/2 ou.)
 1 1/2 c. water
 1 envelope (5.4 ou) Mexican-style rice and pasta mix (Rice-a-Roni brand is what I used)
2 c.(8ou.) shredded Mexican cheese blend
 Cut tops off peppers and remove seeds. In a dutch oven, cook peppers in boiling water for 3-5 min. Drain and rinse in cool water; set aside.
In a large skillet brown ground beef over medium heat until no longer pink; drain. Add the diced tomatoes, water, and pasta mix. Bring to a boil. Reduce heat and simmer 6-8 min. or until liquid is absorbed.

Place 1/3 c. rice mixture in each pepper; sprinkle with 2 tbsp. cheese and top with remaining rice mixture. Place in a  greased 9x13 baking dish. Cover and bake at 375 for 25 min. Sprinkle with remaining cheese and bake 5-10 more minutes or until cheese is melted and peppers are tender.

MEDITERRANEAN SEARED SCALLOPS

One of my favorite seafood dishes is scallops. The large fresh sea scallops are the best because they hold their shape during cooking and have a nice consistency. However, I don't always have access to fresh ones so I often buy frozen ones. This recipe was delicious even with the frozen scallops.

MEDITERRANEAN SEA SCALLOPS
3 tbsp. all purpose flour
1/2 tsp salt
1/2 tsp. dried marjoram
2 tsp. olive oil
1 1/2 lbs. sea scallops
1/2 c. dry white wine
1 tbsp. balsamic vinegar
Fresh parsley springs (optional)
Combine first 3 ingredients in a large zip-top bag; add scallops. Seal bag and shake to coat.
Heat oil in a large, nonstick skillet over medium- high heat. Add scallops; cook 3 minutes on each side until done. Remove from pan; keep warm.
 Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs if desired.
Serving suggestion: Serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper. Refrigerate any leftovers.      Serves 4

SALMON-THE STEAK OF THE FISH FAMILY

Salmon is touted as being a very healthy choice and is cooked and presented in various ways. One of my favorite ways to fix Salmon is on the grill. This recipe is cooked in the oven but I have also used the sauce and cooked it on the grill instead. I rarely have fillets that are as large as this recipe calls for so I have to adjust the cooking time most of the time. The results are delicious nonetheless.

BROWN SUGAR GLAZED SALMON  
1 tbsp. brown sugar
 2 tsp. butter
1 tsp. honey
 1 tbsp. olive oil
1 tbsp. Dijon mustard
 1 tbsp. soy sauce
 1/2 to 3/4 tsp. salt
 1/4 tsp. pepper
1 salmon fillet( 2-2 1/2 lbs)
 In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 min.
 Place Salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake uncovered at 350 for 20-25 min. or until fish flakes easily with a fork.

PANKO-GREAT COATING FOR FISH!

One of my favorite "breadings" for fish is Panko (Japanese bread crumbs). It is light and crisps up really well. Today's seafood recipe is an old favorite!
CRISPY FISH WITH LEMON-DILL SAUCE
2 large egg whites, lightly beaten
1 c. panko
1/2 tsp. paprika
3/4 tsp. onion powder
 3/4 tsp. garlic powder
4(6 ou.) skinless cod fillets (sometimes I use flounder or tilapia)
1 tsp. black pepper
1/2 tsp. salt (I omit)
 cooking spray
 1/4 c. canola mayonnaise   2 tbsp. finely chopped dill pickle  1 tsp. fresh lemon juice  1tsp chopped fresh dill
 lemon wedges
Preheat broiler  Place egg whites in a shallow dish. Combine panko, paprika, onion and garlic powder in a shallow dish. Sprinkle fish with pepper and salt. Dip each fillet in egg white then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 min. on each side until desired degree of doneness.
Combine mayonnaise, pickle, lemon juice, and dill .Serve with fish and lemon wedges. Yield: about 4 servings and about 2 tsp. of sauce