Posts Tagged 'pepper'



Grilled Bok Choy with Ponzu Ginger Sauce

Bok Choy 0408

Grilled Bok Choy with Ponzu Ginger Sauce

Looking for a different side dish?

Try grilled bok choy!  This Asian cabbage is in season in the summer months and it truly is delicious.  I prefer to use baby bok choy because it is more tender than the regular size. That said, you can use the larger heads of bok choy for this recipe if you prefer.

When cooking or grilling it, I find that the toasted sesame oil adds a nice flavor to this Asian-inspired dish. For a more neutral flavored bok choy, substitute olive or vegetable oil.

Drizzle a simple but flavorful Ponzu Ginger Sauce  over the top for the finishing touch!

Enjoy!

Grilled Bok Choy with Ponzu Ginger Sauce

For the Ponzu Ginger Sauce:
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice
1/2 tablespoon grated fresh peeled ginger
1 scallion, thinly sliced

For the Bok Choy:
Vegetable oil, for the grates
4 heads baby bok choy (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Reserve.

To make the bok choy: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the bok choy heads in half lengthwise. Brush the bok choy with the sesame oil. Season with salt and pepper to taste.

Place the bok choy on the grill, cut side down. Close the lid and cook, turning once or twice, until tender and lightly charred, about 3 to 4 minutes per side.

Place the bok choy on a platter and drizzle with ponzu sauce to taste.

Serves 4.

Do-Ahead: The Ponzu Ginger Sauce can be made the night before. Cover and refrigerate until ready to use.

 

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me.

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Lemon-Oregano Chicken

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Lemon-Oregano Chicken

A mixture of fresh herbs, lemon, and garlic tucked under the skin helps to make the chicken meat extra flavorful.

In this recipe I used lemon and oregano. But other citrus herb combinations like lime-cilantro and orange-sage are delicious too.  Basically, use your favorite flavor combination!

This recipe can also be prepared indoors on a grill pan or in the oven.

Lemon-Oregano Chicken

1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh oregano
2 garlic cloves, minced
1 tablespoon freshly grated lemon zest
4 split, bone-in, skin-on chicken breasts (about 3 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates

In a nonreactive dish (glass or ceramic) just large enough to hold the chicken in a single layer, whisk together the lemon juice, olive oil, oregano, garlic, and lemon zest. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 20 to 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Run your fingers between the chicken and the skin to loosen the skin (be careful not to remove the skin). Evenly spread about 1/2 tablespoon of the dry ingredients (the lemon zest, oregano, and garlic) from the marinade under the skin of each breast. Discard the rest of the marinade. Generously season the chicken with salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.

Serves 4.

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me!

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

SW Pinto burger

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

When I was doing my 30-day vegetarian challenge back last Fall, my friend Ellen shared a bunch of her favorite recipes.

While one of Ellen’s daughters has been vegetarian for several years, the rest of her family still eats meat.  She explained that it can be hard preparing meals that everyone at her table will eat.  Since I was in the same situation trying to feed my non-vegetarian family too, she kindly shared several dishes that consistently pleased everyone at her table.

This bean burger was a huge hit when I made it.  No one complained … and in fact, everyone asked for seconds! The chipotle mayonnaise really makes the burger stand out.

Most of the ingredients I already had in my pantry.  The only thing I needed to pick up was the cilantro and canned chipotle peppers.  You might be just as lucky.

A helpful hint (or two!) when cooking these burgers. They tend to be a little moist, so be sure to take the time to let them refrigerate for 10 minutes before cooking.  This little step really helps them stay together better. I also recommend using a non-stick skillet to cook them in for easy flipping.

Enjoy!

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Recipe from Cooking Light Magazine. Click here for the original recipe.

For the burger:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

For the Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

Lamb Lollipops with Pomegranate Glaze

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Lamb Lollipops with Pomegranate Glaze

Just like I know that Thanksgiving is around the corner when fresh cranberries show up at the market, I know that the Christmas holidays have arrived when I see overflowing bins of pomegranates at my neighborhood store.

With its hard shell, I used to wonder how you ate this exotic looking fruit.  Did you just take a bite or peel it I wondered the first time I saw one! The part that you eat is the ruby red seeds, which are technically referred to as arils.

Pomegranate seeds are now available in most produce departments, but it’s really easy to de-seed a pomegranate yourself.  Start by cutting the pomegranate into quarters and then submerging the pieces in a bowl of water.  Using your hands or a spoon, scoop out the seeds.  Making it simple to separate the good from the bad, the seeds will float to the bottom and the bitter white flesh will float to the top.  Just be careful to not get any of the juice on you as it will stain your clothes.

Pomegranate seeds can be used to add color and a burst of sweetness to just about any dish. Sprinkling the jewel-like seeds over my holiday salads used to be the only way I used pomegranates.  That changed however when a friend told me about a dish she had made using the seeds and the juice as a sauce.

When pomegranate juice is reduced down to a syrupy consistency, it makes a delicious glaze to brush on meat.  The glimmering and juicy seeds are then sprinkled on top as the finishing touch.

Whereas this glaze would be delicious on chicken or pork, I like to use Frenched lamb rib chops at the holidays. This cut is often called lollipop chops because they are eaten using the bone as a “handle” – making it perfect for either a sit down dinner or a cocktail reception. With this gorgeously rich glaze, they make a fabulous holiday party dish.

Lamb Lollipops with Pomegranate Glaze

For the pomegranate glaze:
4 cups pomegranate juice
1/2 cup granulated sugar

For the lamb chops:
Vegetable oil, for the grates
12 baby lamb chops (about 3 ounces each), frenched
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup pomegranate seeds

To make the pomegranate glaze:
Place the pomegranate juice and sugar in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced and is the consistency of syrup, about 20 minutes.

Remove from the heat. Pour half the mixture into a separate bowl and set aside for serving.

To make the lamb chops:
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Lightly brush the chops with the olive oil. Generously season with salt and pepper.

Place the chops on the grill. Close the lid and cook until golden brown, about 3 to 4 minutes. Turn the chops over and lightly brush with the glaze. Continue cooking for 3 to 4 more minutes for medium rare. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes.

To serve, place 3 chops on a plate and drizzle with the reserved pomegranate glaze. Garnish with pomegranate seeds.

Serves 4.

Do-Ahead: The Pomegranate glaze can be made up to 3 days in advance. Store chilled in the refrigerator until ready to use. You will need to reheat it before using in this recipe.

Cooking Tip: This recipe can easily be made indoors on a grill pan.

Recipe excerpted from Simply Grilling by Jennifer Chandler.

Cheesy Eggplant Parmesan

 

Cheesy Eggplant Parmesan

Eggplant Parmesan can be made in a multitude of ways.  Sometimes the eggplant is fried, other times it is baked.  Sometimes the eggplant is served over a bed of tomato sauce, other times it is baked in a sauce.

Personally, I like it best baked in a tomato sauce with lots of cheese.

I love the texture of a crispy eggplant that is fried, but for everyday meals, frying is just too messy and who needs that extra fat?  In my version, I use Panko breadcrumbs to give the eggplant that same crispy coating you would get by frying … but instead the eggplant is baked in the oven.

Serve with a big salad or sautéed spinach.

Enjoy!

Cheesy Eggplant Parmesan

3/4 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
2 medium eggplants (about 1 1/2 pounds total), peeled and sliced into 1/2-inch rounds
4 cups marinara tomato sauce (homemade or store bought)
1 1/2 cups shredded mozzarella

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a shallow bowl combine the breadcrumbs, 3/4 cup of the Parmesan cheese, and Italian seasoning. Place the beaten egg in a third shallow bowl.

Generously season both sides of the eggplant slices with salt and pepper. Next dip the eggplant in the egg wash to coat completely, letting the excess drip off. Then dredge the eggplant through the Parmesan breadcrumbs, evenly coating on both sides.

Place the eggplant slices on the baking sheet. Bake until golden brown on the bottom, about 20 minutes.  Turn slices over and bake until browned on the other side, about 20 more minutes.

Spread 1 1/3 cups tomato sauce in the bottom of a 9 x 13-inch baking dish. Arrange the eggplant in an even layer in the dish. Cover with another 1 1/3 cup of sauce and 1/2 cup of cheese. Repeat with the remaining eggplant, sauce, and cheese.  Sprinkle the remaining Parmesan over the top.

Bake until the sauce is bubbly and the cheese is melted, about 15 to 20 minutes.

Serves 6.

 

 

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

Now that the weather has gotten cooler, I am starting to make hearty soups for supper.

Fuel Café in Memphis has had a vegetarian chili that I have loved for years.  Now that I am going meatless one day a week, I figured it was time to experiment in the kitchen and try to replicate this favorite.

Fuel adds quinoa to a traditional vegetarian bean quinoa … so I did the same.  The quinoa resembles the texture of ground beef in the dish … something that is good if your family is used to having meat in their chili.  And … the combo of the quinoa with the beans makes this dish a complete protein. Something that is an added nutritional bonus.

For ease, I used canned beans and tomatoes in my version.  I opted to use fire-roasted tomatoes instead of the regular variety because I like the added flavor they give a dish.  That said, regular diced tomatoes will work just as well.

Garnish your chili as you like … with a dollop of sour cream, shredded cheese, sliced jalapenos, or fresh cilantro.  We enjoyed ours with cornbread.  Next time, I’m making it with my Broccoli Corn Bread (click for the recipe) … I think it will be the perfect combo!

My recipe didn’t turn out exactly like Fuel Café’s … but I did come up with a chili that my whole family loved and that I will definitely be making often. It’s fun to take an idea from a dish you have had out or at a friend’s house and invent your own original!

Enjoy!

Vegetarian Quinoa Chili

1 tablespoon olive oil
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 tablespoon minced fresh jalapeño
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
2 cans (15-ounce) black beans, drained & rinsed
1 can (15-ounce) red kidney beans, drained & rinsed
1 can (28-ounce) fire-roasted diced tomatoes
1/2 cup water
3/4 cup quinoa, rinsed and cooked per package directions
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, jalapeno, green bell pepper, and red bell pepper, and cook, stirring, until the onions are soft, about 5 to 7 minutes.

Add the black beans, kidney beans, diced tomatoes, and water. Stir in the cooked quinoa. Season with the chili powder, cumin, and salt and pepper to taste. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thickened, about 30 to 35 minutes. Adjust seasonings as needed.

Serve hot. Garnish as desired.

Serves 6.

Cooking Tip: For a stronger chili flavor, you can add another tablespoon of chili powder.

Freezes well.

Grilled Pizza Margarita

Grilled Pizza Margarita

Collyn Wainwright was the first person to introduce me to grilled pizzas. It was close to 10 years ago and I still remember it.  Sautéed wild mushrooms and smoked mozzarella on a slightly charred pizza crust. Heaven!

The sky is the limit on variations you can make, but this is a good starter recipe. The smoked mozzarella and the kalamata olives add great flavor to a “not-so-traditional” pizza margarita.

You can use this same technique with your favorite pizza toppings. Since the crust cooks rather quickly, it is best to use toppings that are pre-cooked or thinly sliced.

If you choose to add tomato sauce, be sure to lightly sauce your pizza. Too much liquid will result in a soggy crust.

Also when grilling pizzas, the lid is your best friend. Use the lid to control the heat as well as to help your toppings to cook and melt more quickly.

You have lots of options for the pizza dough. You can always make you own – click here for my recipe. For a short cut, you can now find pizza dough in the refrigerated section of most markets. Gourmet varieties are available, but to be honest, that first  delicious grilled pizza I had years ago at Collyn’s house was made on Pillsbury canned pizza dough! Definitely not gourmet but definitely a great short-cut option! Another route is to pick up dough from your neighborhood pizzeria. I often get dough at my local Whole Foods store from their pizza station.

Enjoy!

Grilled Pizza Margarita

Vegetable oil, for the grates
Unbaked pizza dough, enough for a 12-inch pizza
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3/4 pound smoked mozzarella, coarsely shredded
1 cup cherry tomatoes, cut in half
3/4 cup pitted kalamata olives, drained and coarsely chopped
1/4 cup thinly sliced fresh basil

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Let the pizza dough come to room temperature. Place the dough ball onto a baking sheet. Using your hands, gently flatten, and pull into a circle about 12 inches in diameter. Brush the crust with 1 tablespoon of olive oil and season with salt and pepper to taste.

Transfer the dough to the grill, oiled-side down. Close the lid and cook until the dough begins to bubble on the top, about 2 minutes. Working quickly, brush the dough with the remaining oil and season with salt and pepper to taste. Turn and top with the mozzarella, tomatoes, and olives. Close the lid again and cook until golden and crisp on the bottom and the cheese is melted, 4 to 5 minutes more.

Remove the pizza from the grill. Evenly sprinkle the basil over the top of the cooked pizza. Serve warm.

Serves 4 to 6.

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.


Jennifer Chandler

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