Category Archives: grilled

Grilled Portabella Veggie "Pizzas"

What a great way to substitute the dough in pizza!  These “pizzas” were super easy to make and you could put anything you want on them really.  I followed this recipe but added my own toppings.  I could not find the Laughing Cow cheese recommended in this recipe so i just used shredded mozzarella cheese. In the frying pan I added garlic, onion and yellow pepper to top the cheese, then I mixed up freshly diced tomatoes and fresh basil. The notes in the recipe are not mine but the creator of this recipe that I found on Twitter. (@NicoleHCook) http://www.dailydishrecipes.com/grilled-portabella-veggie-pizzas/  




2 large portabella mushroom caps
2 cloves of garlic, chopped (or minced)
2 teaspoons of extra virgin olive oil (you really don’t need much)
4 wedges of Laughing Cow – Light Garlic & Herb cheese
1 cup red peppers, chopped
1 cup green peppers, chopped
1/2 cup onion, chopped
1 cup baby kale, chopped

1. In a large saucepan on your stove, heat the olive oil on low.
2. Pop your portabella mushrooms in there and saute for 1-2 minutes.  Flip them over and saute the other side for about 1-2 minutes or just until they are slightly softened.  Remove the mushrooms to a baking pan lined with tin foil.
3. Add the garlic, onions, kale and both peppers to the oil.
4. Saute for a few minutes or until the onions are translucent.  Stir around frequently.  I also added a dash of salt and pepper but it’s definitely not needed.
5. Remove from heat when done.
6. Add two wedges of Laughing Cow Light Garlic and Herb cheese to each portabella cap. Kinda smoosh it down in there.
7. Divide the veggies from the saucepan between the two portabella mushrooms.
8. Broil the mushrooms for about 2-3 minutes (I did this in my toaster oven on the broil setting, if using a large oven, just pay attention to it and don’t walk away so you don’t burn anything).

Grilled Ketchup

This recipe is taken from “Food” by Guy Fieri.  I wish I had some of this left over from making the “Fire-Roasted Shrimp Cocktail” recipe as I would have loved to have made homemade fries to go with it.  This recipe makes 1 1/2 cups of ketchup.  I used white vinegar instead of the apple cider vinegar, not on purpose though…I just thought I had apple cider vinegar in my pantry which I did not. I bought the agave nectar at VitaHealth (a local health food store) as it is not sold at my local supermarket.



1 1/4 pounds Roma tomatoes (about 8), cut in hlaf vertically and seeds removed
1/4 red bell pepper
1/4 small red onion
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon apple cider vinegar
2 Tablespoons agave nectar
1 1/2 teaspoons dry mustard
1/2 teaspoon granulated garlic

1.  Preheat the grill to high.  Place the tomatoes skin side up on a baking sheet.  Add the red pepper and onion.  Brush the vegetables very lightly with the olive oil.  Sprinkle with the salt and 1/2 teaspoon of the black pepper.  Turn the tomatoes skin side down and grill all the vegetables until lightly browned, 5 to 8 minutes.  Set aside to cool slightly. 
2.  Combine the vegetables, vinegar, agave nectar, mustard, and granulated garlic in a blender or food processor and process until smooth.  Taste for seasoning.
3.  Let the ketchup sit at room temperature until ready to use.  You can make it ahead and refrigerate to for up to 1 week. 

Fire-Roasted Shrimp Cocktail

This recipe took a lot of time, but it was well worth it!  I took this recipe from “Food” by Guy Fieri.  I highly suggest making the Grilled Ketchup.  The recipe is on this blog as well.



SHRIMP
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied

COCKTAIL MIXTURE
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish

1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag.  Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high.  Remove the shrimp from the marinade and drain well.  Discard the marinade.  Grill the shrimp until opaque, about 3 to 5 minutes.  Remove from the heat and refrigerate immediately.
3.  FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended.  Gently mix in the cucumber, avocado, onion, and cilantro.
4.  Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5.  Serve in martini glasses with slices of lime and saltine crackers.

Grilled Chicken Breasts with Grapefruit Glaze

I make this recipe alot, and I am suprised I haven’t added it to my blog earlier. I love the grapefruit flavour with the chicken.  This recipe was taken from Food and Wine’s Magazines’s “Quick From Scratch Chicken Cookbook”.



1 teaspoon grapefruit zest (from about 1/2 grapefruit)
2 cloves garlic, minced
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)

1.  Light the grill.  In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt and pepper.
2. Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes.  Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer.  Remove.
3.  In a small stainless-steel saucepan, bring the remaning glaze to a boil.  Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

Summer Pasta Salad with Grilled Vegetables

This recipe is taken from The New Vegetarian Grill by Andrea Chesman.  I love the BBQ flavours in this pasta salad, along with the fresh basil!  A vegetable grill rack is a must in this recipe.



1 pound rotini, shells, or other short pasta shape
1/4 cup extra virgin olive oil
2 medium-size zucchini, diced
1 red bell pepper, diced
1 medium-size onion, diced
1 cup halved cherry tomatoes
2 tablespoons fresh lemon or red wine vinegar, plus more to taste
2 garlic cloves, minced
Salt and freshly ground black pepper
1 cup black brined-cured olives, such as kalamata
1 to 2 tablespoons chopped fresh herbs (basil, mint, oregano, summer savory, tarragon, thyme, or a combination)

1. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. 
2.  Bring a large pot of salted water to a boil.  Add the pasta and cook until just tender.  Drain and rinse thoroughly to cool.  Transfer to a large bowl and toss with 1 tablespoon of the oil.
3.  Combine the zucchini, bell pepper, onion, and tomatoes in a large bowl.  Add the remaining 3 tablespoons olive oil, the lemon juice, garlic, and salt and pepper to taste; toss to coat.
4.  Lift half of the vegetables out of the marinade with a slotted spoon or tongs and transfer to the grill rack.  Grill, tossing frequently with tongs or a couple of spatulas, until the vegetables are tender and grill-marked, 5 to 10 minutes.  Transfer to the bowl with the pasta.  Repeat with the remaining vegetables.
5.  Scrape any remaining marinade into the salad.  Add the olives and herbs.  Toss to mix well.  Season with salt and pepper and add additional lemon juice, if desired.  Serve immediately. 

Grilled Ratatouille

Ratatouille is my most favorite dinner.  I always make the recipe from my Moosewood Cookbook, but today I thought I’d try it on the BBQ.  It turned out wonderful and I loved the fresh basil in this recipe taken from The New Vegetarian Grill by Andrea Chesman.



1 large onion, quartered
1/2 garlic bulb, separated into cloves and peeled
1/3 cup extra virgin olive oil
1 large eggplant (about 1 1/2 pounds), peeled and sliced 3/8 inch thick
1 green bell pepper, halved
6 medium-size tomatoes, halved
2 medium-size zucchini, sliced 3/8 inch thick
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper

1. Prepare a medium-hot fire in the grill.
2. Skewer the onion and garlic.  Brush the olive oil on the onion, garlic, eggplant, pepper, tomatoes, and zucchini.
3.  Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the eggplant, onion, and garlic; about 10 minutes for the pepper and tomatoes; and 5 to 8 minutes for the zucchini.  Remove the vegetables from the grill as they are done.
4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with the basil, oregano, thyme, bay leaf, and salt and pepper to taste.  Simmer for 15 minutes on the grill or on the stove.  Taste and adjust the seasonings.  Serve hot or at room temperature. 





Grilled Vegetarian Pizza

This is my favorite pizza.  It takes some work to make but it is well worth it.  The recipe asks to cut the dough in 8 pieces, i just make 2 pizzas on the BBQ. You would think the dough would fall through the grates of the BBQ, but it doesn’t.  The crust turns out perfect every time.  I highly recommend that you make this pizza with the basil drizzle, but I have made it without and the pizza is still good.  I use my Kitchen Aid mixer with the dough attachment to make the crust.  This recipe was taken from The Best of HeartSmart Cooking by Bonnie Stern.



Grilled Vegetarian Pizza
CRUST
1 cup warm water
1 Tbsp granulated sugar
1 envelope dry yeast (1 Tbsp)
1 cup all-purpose flour
1 cup whole wheat flour
2 Tbsp cornmeal
1 tsp salt
2 Tbsp olive oil, divided


TOPPING
1 cup packed fresh basil leaves
3 Tbsp olive oil
1/2 tsp salt
1/2 cup Cherry tomato sauce (see recipe below)
4 oz part-skim mozzarella cheese, thinly sliced


1. To prepare crust, in a large bowl, combine warm water and sugar .  Sprinkle with yeast and let stand for 10 minutes, or until yeast bubbles up.
2. Stir in all-purpose flour, whole wheat flour, cornmeal, salt and 1 tbsp oil.  (This can be done by hand or in a food processor.)  If necessary, add more all-purpose flour until dough is still very soft but does not stick to your fingers or counter.
3.  Knead dough for 5 to 8 minutes, form into a ball and place in a large bowl with remaining 1 tbsp oil.  Roll dough in oil,  cover and let rise for 1 to 1 1/2 hours, or until dough doubles in volume.
4. Meanwhile, to prepare topping, in a food processor, puree basil, oil and salt.
5. Punch dough down and cut into 8 pieces.  Roll out or stretch each piece of dough until very thin (about 6 inches/15 cm in diameter.) Do not worry if pieces are oddly shaped.  Spray with non-stick cooking spray or brush with a little olive oil.
6. Place dough on a hot grill and grill for 1 to 2 minutes per side.  Reduce heat to low.
7. Top pizzas with tomato sauce and mozzarella, close lid and cook for about 5 minutes, or until cheese bubbles and crust is crispy on bottom (check occasionally to make sure bottom is not browning too much.)  You can also transfer grilled dough to a baking sheet, add toppings and bake in a preheated 400F oven for 10 minutes.
8. Drizzle each pizza with 1 tsp basil oil.  (Freeze any remaining basil oil.)

CHERRY TOMATO SAUCE
Heat 1 Tbsp olive oil in a large, deep non-stick skillet on medium heat.  Add 4 chopped cloves garlic and a pinch of pepper flakes and cook gently for a few minutes until fragrant. Add 4 cups whole cherry tomatoes, 1 tsp salt, 1/4 tsp pepper and 2 tbsp shredded fresh basil and cook for 5 to 10 minutes, or until tomatoes split and deflate and sauce becomes somewhat thick.  If pan becomes dry, add 1/4 cup water.  Makes 3 cups