Grill

Chipotle, Avocado and Caramelized Onion Burgers (Paleo)

  Uh oh…seems like I forgot to buy buns again, doesn’t it?  You could, of course, serve this on a traditional hamburger bun, but this dinner doesn’t really need it.

4 Tbsp butter, divided
3 onions, thinly sliced
Sea Salt
10 oz mushrooms, sliced
2 chipotle peppers, seeded and minced (from a can of chipotles in adobo sauce)
1 avocado, sliced
1.5 lbs ground beef
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp Worcestershire sauce
  Start by heating 2 Tbsp of your butter in a large skillet over medium heat.  Add your onions and a bit of salt and cook until they become soft.  Reduce your heat to medium low, place a cover on your pan and cook for about half an hour, stirring occasionally, until the onions turn golden brown.  Add the remaining butter, your mushrooms and the peppers.  Cook for around 10 minutes until your mushrooms cook through and your onions are a deep caramel color.
  Meanwhile, add salt, pepper and Worchestershire to your ground beef and gently mix it.  Divide your meat into 6 patties.  Let the patties rest at room temperature while your pan warms to medium high heat and then grill them for 4-6 minutes per side.  Top the burgers with your prepared onions and mushrooms and a few slices of avocado.
  Man I love the paleo/primal trend of putting avocado on everything.  Oh darn, more delicious healthy-fat goodness.  If I have to.  I’ve been slowly phasing wheat out of my diet lately, because I’ve found, much to my chagrin, that I seem to have a mild gluten intolerance.  Certainly not bad enough to make me avoid it forever-at-all-costs, but I’ve noticed a definite connection between how much wheat I’m eating and how badly my face is breaking out.  Cookies?  Worth a zit or two.  Hamburger bun?  Not.  Anyhow, these are really delicious, bun or not, so I’d definitely suggest trying them out the next time you’re looking for something a little different on burger night!

Blue Cheese and Honey Nectarines

  The colder weather is starting to creep in and before we know it, it will be time to put the grill away.  Before that happens, lets get a few more meals cooked over the coals.  Today’s recipe is a side to go along with your ribs and steaks.
3 nectarines, halved and pitted
2 ounces crumbled blue cheese
1 1/2 tablespoons honey
Fresh thyme for garnish
  When preparing your grill, spread your heated coals over one half of the grill, leaving the other half of the grate empty.  Cook your meat over the charcoal and use the empty area for your nectarines.
  Cut your nectarines in half, remove the pit and fill the cavity with blue cheese.  Drizzle with honey and season with pepper.  Place them on the cooler side of the grill and allow the cheese to melt and the exterior to become slightly charred.  Remove from the grill and garnish with thyme leaves.
  There is little in this world that says “summer” to me more than grilled food, and fruit just gets such a fabulous flavor over the coals.  Adding cheese?  Well you know I’m on board there.
  G didn’t want to try his.  G doesn’t want to try anything lately, so that’s not a surprise.  I didn’t really mind, it meant more for me!  Definitely squeeze this in to these last few days before the cold rolls in.  There will be plenty of time for hearty stews and pumpkin soon, savor these last few days of warmth!

Basil Lime Grilled Chicken

  Happy 4th of July everybody!  In honor of the holiday I thought I’d break out a grilling recipe.
  This recipe is one that got made as a tag-team effort.  The Mr. and I have kind of crazy Wednesdays…we both do our respective workouts and basically have time in between to quickly eat dinner and tag hands to trade off parent duty.
  Since this recipe actually has two marinades, I made the first one before I left for my class and my Mr. grilled it and made the second while I was gone.
  Here’s what you need:
3 limes
3 Tbsp olive oil
1/4 c  olive oil
3 Tbsp Dijon mustard
1/2 Tbsp Worcestershire sauce*
~1 Tbsp fish sauce*
3 Tbsp soy sauce
6 green onions, chopped
4 cloves garlic, minced
2 Tbsp basil, chopped
salt and pepper to taste
3 lbs chicken breasts
*The original recipe calls for 3 Tbsp of Worcestershire sauce.  We ran out at 1/2, so we added fish sauce.
  Start by combining zest and juice from two of your limes, your 3 Tbsp olive oil, mustard, Worcestershire, fish sauce*, soy, 3 green onions, 2 garlic cloves and salt and pepper.  Cut your chicken into strips (not so small they’ll fall through the grill!) and place everything in a gallon sized bag.  Marinate for around an hour.
  Preheat your grill and when it is hot, cook your chicken for about 7 minutes.  Flip it and cook until a thermometer placed inside reads 165.  Take it off of the grill and allow to rest while you prepare the second marinade.
  Combine the juice and zest of your final lime with your remaining olive oil, green onions, garlic cloves and all of your basil.  Cut your chicken into bite-sized piece and mix together with your sauce.
  This makes a ton of chicken.  I would almost suggest cutting the recipe in half, but it is so delicious, and I think it might get even better as a leftover.  I used leftovers of this on salad and we put some into a frittata we made and it was just great with everything.  Definitely a recipe worth trying if you don’t already have something planned for your grill today!