Turkey Kabobs With Fennel and Red-Pepper Relish
Simple, yet sophisticated, kabobs that are healthy too!
INGREDIENTS:8 sprigs fresh rosemary or 8 wooden skewers
1 pound boneless, skinless turkey breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
1 teaspoon fennel seeds, lightly crushed
2 tablespoons extra virgin olive oil
16 small white onions, peeled
RED-PEPPER RELISH:
2 large red bell peppers
1/2 fennel bulb, trimmed
1/3 cup pitted black olives (preferably kalamata)
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/2 teaspoon freshly ground black pepper
Cooked couscous or wild rice (optional)
PROCEDURE:
1. If using rosemary stalks, pull off and reserve leaves from the bottom end of each stalk, keeping a cluster of about 2 1/2 inches of leaves at the top. Soak rosemary stalks (or wooden skewers) in water while you marinate the turkey.
2. Make Turkey Kabobs: Cut turkey into 24 1 1/2-inch cubes. Sprinkle with the salt and pepper and spread in a single layer in a shallow baking dish. Whisk wine, lemon juice, garlic, rosemary, sage, thyme, and fennel seeds together in a small bowl; whisk in the oil. Drizzle the marinade over the turkey and toss until all of the pieces are coated. Cover with plastic wrap and marinate in the refrigerator 30 minutes, turning once halfway through.
3. Make Red-Pepper Relish: Meanwhile, seed red peppers and cut into 1/4-inch dice. Trim fennel bulb and cut into 1/4-inch dice. Cut olives into 1/4-inch dice. Mix diced peppers, fennel, and olives with the lemon juice, oil, garlic, and black pepper in a medium bowl.
4. Heat grill or broiler to high. Thread marinated turkey and onions onto soaked rosemary stalks or skewers. Bring remaining marinade to a boil in a small saucepan over high heat.
5. Grill or broil kabobs about 12 minutes, basting often with the marinade, until turkey is cooked through and golden brown. Serve with relish and couscous or wild rice, if desired.
Basil-Stuffed Steak
Fresh herbs make this juicy steak irresistible.
INGREDIENTS:1 boneless beef top sirloin steak, (2 to 2 1/2 pounds and about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1 1/2 cups lightly packed fresh basil leaves, coarsley chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil
PROCEDURE:
1. With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.
2. In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-inch intervals, closing the pockets. Drizzle with oil.
3. Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cover and let stand for 5-10 minutes. Remove string before slicing.
Grilled Potato Skins
These hors d'oeuvres are begun in the microwave and finished on the grill, making them quick and crispy.
INGREDIENTS:2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream
PROCEDURE:
1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Cool Cucumber Chicken
Nothing could be easier than this chicken topped with a tangy dill sauce.
INGREDIENTS:4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive or vegetable oil
1 medium cucumber, seeded and chopped
1/2 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon minced fresh dill
1/8 teaspoon pepper
PROCEDURE:
1. Brush both sides of chicken with oil. Broil 5 inches from the heat or grill over medium coals, turning occasionally, for 10-14 minutes or until juices run clear.
2. Meanwhile, combine remaining ingredients in a small bowl. Spoon over warm chicken; serve immediately. Or, to serve cold, spoon sauce over chicken and refrigerate several hours or overnight.
Salmon With Citrus Salsa
Fire up the grill for this mouthwatering salmon topped with an orange and grapefruit salsa.
INGREDIENTS:1/2 cup raspberry vinegar
1/4 cup soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh gingerroot
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)
Nonstick cooking spray
CITRUS SALSA:
3/4 cup pink grapefruit segments, cut into bite-size pieces
1/2 cup orange segments, cut into bite-size pieces
1 tablespoon raspberry vinegar
1 tablespoon honey
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon hot pepper sauce
PROCEDURE:
1. In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours.
2. Meanwhile, in a bowl, combine salsa ingredients. Cover and refrigerate until serving.
3. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting grill.
4. Place salmon, skin side down, on grill.
5. Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Serve with the citrus salsa.
Oriental Steak Skewers
Served with a creamy mustard sauce, these colorful bundles are special enough for company.
INGREDIENTS:1 pound boneless beef sirloin tip roast
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 teaspoon ground ginger or 2 teaspoons grated fresh gingerroot
1 cup water
4 medium carrots, julienned
1/2 pound fresh green beans
1 large sweet red pepper, julienned
1/2 cup sour cream
2 tablespoon Dijon mustard
1 1/4 teaspoons prepared horseradish
PROCEDURE:
1. Cut beef widthwise into 16 slices, 1/4 inch thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.
2. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.
3. Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.
4. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.
5. In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.
Zesty Mustard Chicken
A simple recipe for grilled zesty chicken.
INGREDIENTS:1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half
PROCEDURE:
1. In a bowl, combine the first four ingredients and mix well.
2. Carefully loosen the skin of the chicken; spoon some of the mustard sauce under the skin.
3. Coat grill rack with nonstick cooking spray before starting the grill. Place chicken skin side up on grill rack. Grill, covered, over indirect medium heat for 20 minutes.
4. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with remaining mustard sauce.
5. Remove chicken skin; cut into serving-size pieces.
Grilled Beef Gyros
A spicy marinade adds zip to these grilled beef slices tucked inside pita bread.
INGREDIENTS:1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup soy sauce
1/4 cup water
1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices
CUCUMBER SAUCE:
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive or vegetable oil
2 cups (16 ounces) sour cream
8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato
PROCEDURE:
1. In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.
3. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.
Pesto-Corn Grilled Peppers
In this recipe grilled red peppers are used as edible bowls. Try piping mashed potatoes into them as an alternative.
INGREDIENTS:1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups tightly packed fresh basil
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups whole kernel corn
4 medium sweet red, yellow or green peppers
1/4 cup grated Parmesan cheese, optional
PROCEDURE:
1. For pesto, combine 1/2 cup of oil, grated Parmesan cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended. In a skillet, sauté red pepper in remaining oil until tender. Add corn and pesto; heat through.
2. Halve peppers lengthwise; remove seeds. Place, cut side down, on grill over medium heat; cover and cook for 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. Sprinkle with grated Parmesan cheese if desired.
Sesame Steaks
These grilled steaks are bursting with flavor!
INGREDIENTS:1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)
PROCEDURE:
1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.
2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade.
3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
Tortilla Burgers
Add some southwestern flair the next time you fire up the grill.
INGREDIENTS:1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon seasoned salt
1 pound ground pork
4 flour or corn tortillas (6 inches), warmed
Salsa, sour cream and shredded cheddar cheese, optional
PROCEDURE:
1. In a bowl, combine the first four ingredients. Crumble pork over seasonings and mix well. Shape into four oval patties.
2. Grill, covered, over medium heat for 6-7 minutes on each side or until meat is no longer pink.
3. Serve on tortillas with salsa, sour cream and cheese if desired.
