Grilled Halibut Bites

grilled halibut bites with pesto recipe

what you’ll need

makes 4 dinner servings or about 3 dozen appetizers

• 3 cups fresh basil
• 4 cloves garlic
• ¾ cup parmesan cheese
• ½ cup olive oil
• ¼ cup pine nuts
• ¼ cup white wine
• 4 halibut steaks
• salt and pepper, to taste
• resealable plastic bag
• baby spinach leaves (if making appetizer skewers)
• 36 skewers (if making appetizers)

let’s do it

pesto

• combine basil, garlic, parmesan, olive oil, and pine nuts in a food processor and mix until smooth
• reserve ¼ cup of pesto for later use

marinade

• combine white wine and prepared pesto in a sealed bag and carefully shake to mix
• add halibut steaks
• seal and refrigerate for 1 hour

to cook halibut

• preheat grill to medium-high
• remove halibut from marinade and place on hot grill, drizzling fish with remaining marinade in bag
• sprinkle with salt and pepper, to taste
• grill 4-5 minutes per side (fish is done when it’s opaque all the way through

if serving as dinner

• brush steaks with reserved pesto sauce and serve

if serving as appetizer

• cut fish into cubes
• slide fish onto skewer then skewer each end with 1 spinach leaf
• brush with reserved pesto sauce

Seafood Seasoning

ORDER JARS:

http://www.amazon.com/Glass-Herb-Storage-Jar-Hinged/dp/B008D5FXJC/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1371650552&sr=1-17&keywords=2.5+oz+glass+jars

seafood seasoning

what you’ll need

• 1 ½ teaspoons thyme
• 2 teaspoons shallots
• 1 teaspoon rosemary
• 1 teaspoon onion
• 1 teaspoon basil
• 1 teaspoon minced garlic
• 1 teaspoon dried cilantro
• 2 teaspoons lemon peel
• ½ teaspoon black pepper
• 2 teaspoons chives
• ½ teaspoon dill
• 1 teaspoon orange peel
• spice jar
• CherylStyle grill seasonings label printable (optional)
• printer
• sticker paper
• scissors

let’s do it

• mix ingredients together
• put in spice jar
• download and print printable using Adobe Acrobat
• cut label and put on top of jar
• http://www.cherylstyle.com/showcase/3-salt-free-seasoning-mixes/

Poultry Seasoning Homemade

ORDER JARS:

http://www.amazon.com/Glass-Herb-Storage-Jar-Hinged/dp/B008D5FXJC/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1371650552&sr=1-17&keywords=2.5+oz+glass+jars

poultry seasoning

what you’ll need

• 2 teaspoons sage
• 2 teaspoons white pepper
• 2 teaspoons lemon peel
• 2 teaspoons rosemary
• ½ teaspoon all-spice
• 1 teaspoon dill
• 1 teaspoon thyme
• 2 teaspoons marjoram
• ½ teaspoon mint
• resealable spice jar
• CherylStyle grill seasonings label printable (optional)
• printer
• sticker paper
• scissors

let’s do it

• mix ingredients together
• put in spice jar
• download and print printable using Adobe Acrobat
• cut label and put on top of jar
• http://www.cherylstyle.com/showcase/3-salt-free-seasoning-mixes/

Grilled Banana Boats

Grilled Banana Boats


Source: Pampered Chef



6 bananas
6 tbsp (90 mL) semi-sweet chocolate morsels
6 tbsp (90 mL) miniature marshmallows
2 tbsp (30 mL) chopped pecans
Directions.
1. Prepare grill for direct cooking over medium heat.
2. Place bananas on BBQ Corn & Skewer Rack. Using Petite Paring Knife, make a deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form a pocket.

3. Fill each pocket with 2 tbsp (30 mL) chocolate morsels and 2 tbsp (30 mL) marshmallows. Top with ½ tsp (2 mL) pecans, if desired. Press ingredients gently into pockets.

4. Place Rack on grid of grill. Cover; grill 8-10 minutes or until marshmallows are light golden brown.

Yield: 6 servings of

Nutrients per serving:
U.S. Nutrients per serving: Calories 220, Total Fat 6 g, Saturated Fat 3g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 44g, Fiber 4g, Protein 3g
U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:
To bake in oven, preheat oven to 350ºF (180ºC). Line a piece of heavy-duty aluminum foil (22 in./56 cm) directly under Rack. Place Rack directly on oven rack. Bake 6-7 minutes or until marshmallows are light golden brown.

You may substitute semi-sweet chocolate morsels with peanut butter morsels.

Even though the skin of the banana turns black on the grill, the fruit on the inside stays a golden yellow color.

Cheese Stuffed Zucchini Rolls

by Laura on August 11, 2011 in appetizer, sides, zucchini

Cheese Stuffed Zucchini Rolls

• 3 small zucchini
• 1 tablespoon olive oil
• kosher salt
• 1/2 cup garlic-herb cheese spread (like Rondele orAlouette)

1. Slice zucchini into 1/4 inch thick slices lengthwise.  A mandolin works best for this but you could always use a good old knife.  Discard the two outer slices that are mainly skin.
2. Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices.  Lightly sprinkle one side with salt to taste.  You just need a little, or none at all if you prefer.
3. Place slices directly on a grill that has been preheated to medium.  Grill the slices until grill makes show on both sides and the zucchini is tender.  This could take 3-4 minutes per side.
4. Remove the slices from the grill and place on the baking sheet.  Allow to cool.
5. Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance. Makes around 15 rolls.

Recipe inspired by Health.com

Avocado Grilled

Grilling Sauce

http://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/blackbears-grillin-sauce.html

Blackbear's Grillin Sauce

Prep Time:	25 Min
Cook Time:	2 Hr

Ingredients

1/2	medium green pepper, chopped
1	large onion, chopped
3	cloves garlic, minced
4 Tbsp	olive oil, extra virgin
1 tsp	sea salt and freshly ground gourmet peppercorns
1/2 tsp	smoked paprika
2 tsp	dark chili powder
2 tsp	dry mustard
4 Tbsp	brown sugar
1 c	ketchup
6	chipotle peppers in adobo sauce, diced
1 c	low sodium spicy v8 juice! (so much better than the tomato juice he used in original recipe)
1/2 c	reduced sodium worcestershire sauce
2 Tbsp	lemon juice
	16-18 ounces of beer of choice  (lager or pilsner

Directions

1

 The above ingredients will be enough for 10-14 pounds of chosen meat. However you can grill smaller batches of meat and put the remaining sauce in the frig.

2

 Marinate pork and chicken in beer over night. Steaks marinate in worcestershire sauce with some onion and garlic powder for 4-8 hours. This part of the recipe has nothing to do with the ingredients I have posted. Use enough marinade to cover meat completely or flip half way for uniform absorption. For the steaks - prior to grilling I coated them with a blackened seasoning but this is optional).

3

 To make the sauce: (This is where the ingredient list comes into play). Heat the oil in a 2 quart saucepan on medium heat. Add the green peppers, garlic and onions; cook until tender. Next combine salt, pepper, chipotle peppers, dry mustard, brown sugar, chili powder and ketchup in a medium size bowl. Add beer, tomato juice, worcestershire sauce and lemon juice. Blend well. Pour mixture into saucepan with onions, peppers and garlic. Simmer until sauce has reduced to 1 quart. Stir to keep from burning. Chill and refrigerate. Use and enjoy the next day and there after.

4

 Note: This sauce can be a little spicy so if you don't like "hot" then either reduce or eliminate the peppers. You will still have a great tasting sauce without the heat.

KNOCK-OFF RECIPE OF SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICH

KNOCK-OFF RECIPE OF SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICH

This is a "knock off" recipe for Subway's sweet onion chicken teriyaki sandwich. It is delicious, only about 370 calories and very quick to fix (as long as you make the sweet onion sauce a day ahead). 

 1 pound boneless, skinless chicken tenderloins
.¼ cup soy sauce
¾ cup pineapple juice
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon dry mustard
¼ teaspoon white pepper
¼ cup brown sugar
2 tablespoons honey
.
Bring everything but the chicken to a boil and simmer for about 5 minutes or until it starts to reduce. Cool completely and pour over the chicken, cover and refrigerate the chicken for about 30-60 minutes.
.
When it's time to eat, take the chicken out of the marinade (throw marinade away) and grill or broil the chicken until done (don't over cook).
.
Place chicken pieces in grilled bun & add favorite toppings. 

Drizzle with sweet onion sauce.

Makes about 6 sandwiches.

SUBWAY SWEET ONION SAUCE SO tasty and I find all sorts of uses for it. It is not overly onion-y and not overly sweet. 

Make it a day ahead of time to let the flavors blend and mellow.

½ cup light corn syrup
1 tablespoon finely minced vidalia onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
¼ teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
.
Combine all ingredients and bring to a boil for about 30 seconds. Whisk well and cover and chill overnight.

NOTE: If you don't have vidalia onion, a white onion will work, just mince it VERY finely. I've even used re-hydrated onion flakes successfully, although the vidalia onion is best.

EASY DRY RUB FOR GRILLING

EASY DRY RUB FOR GRILLING
It IS spring, right? Here in Alaska we aren't so sure, since today (May 2nd) it is snowing!! I have to stay positive and plan for future barbeque's though, so here is a QUICK and SUPER EASY dry rub to use the next time you grill outdoors.  It may look a little on the sweet side, but the final product is NOT overly sweet, it is perfect.

http://coleensrecipes.blogspot.com/2013/05/easy-dry-rub-for-grilling.html

3/4 cup white sugar
3/4 cup brown sugar
1/4 cup salt
1 teaspoon onion powder (not onion salt)
1 tablespoon coarse ground pepper
pinch of cayenne pepper (or to taste)
2 tablespoons paprika

Mix well and keep in jar with a tight lid. To use, brush your pork or chicken lightly with vegetable oil and then rub this mixture onto the surface of the meat about 20 minutes before grilling. It couldn't be easier!!