Recipe of the Week

Main Ingredient - Mushrooms
Created by Elizabeth Karmel

Recipe using Original BBQ Sauce

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Created by Elizabeth Karmel

The trick here is to pre-cook the bacon for a few minutes to get the fat rendering and then assemble the skewers. The bacon is mostly for seasoning and flavoring the filet and mushrooms as they cook, but why waste good bacon? Serve it up with the rest of the kabob ingredients.

Created by Elizabeth Karmel

This is one crab dish that is as economical as it is delicious. Use the canned pasteurized claw (crab) meat. It is pinker and slightly stringy but the secret is that it is sweeter and makes a nicer filling for this recipe.

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Created by Elizabeth Karmel

This may not sound like much but the combination of the herb-cheese spinach and the grilled portabello mushrooms is a classic pairing for a very good reason-it tastes great. Sprinke with Fleur de Sel to add the necessary salt note and a little crunch.

Created by Elizabeth Karmel

Sometimes the promise of leftovers is almost more exciting than the meal itself! And who says leftovers can't be planned?

 

Whenever I'm heating my grill for dinner, I always toss on and roast a few red and yellow bell peppers, even if I don't plan to use them for that meal. Grilled peppers can add so much to so many other dishes. And they are almost effortless to make. Wrap them around fresh mozzarella for an easy appetizer, layer them in a sandwich, or chop them up and toss with pesto and pasta for a simple summer side.

 

I also almost always cook a couple of boneless, skinless chicken breasts to have at the ready for salads, sandwiches or meals on the go.

 

I call all of these items "grilled-overs," and my favourite thing to do with them is assemble a grilled vegetable sandwich. It's just the thing to make the most of whatever I grilled too much of the night before. Particularly at the end of summer, I love to go to the farmers market and buy all kinds of vegetables, grill them and save them to make sandwiches.

 

Sometimes I layer the veggies with shaved Parmesan and silky prosciutto, as in this recipe. Other times, I spread the bread with olive tapenade and a gracious layer of fresh goat cheese. Regardless, grilled vegetables make a crave-worthy, healthy sandwich. They also pack really easily — a bit of weekend sunshine in a weekday lunch.

 

There are a few things that you need to know when grilling vegetables. Make sure all of the vegetables are lightly coated with oil before grilling. That will promote those beautiful grill marks, keep the veggies juicy and prevent sticking! You also need to cut the vegetables so that they are long enough to be placed perpendicular against the grates, usually at least 3 inches long. You won't need a vegetable basket if you slice them correctly.

 

Always place food horizontally on the cooking grates — or the opposite direction of the cooking grates, never parallel. When you place the food in the same direction as the grates, you run the risk of having it slip through the grates. Even more important, you won't get good grill marks on whatever you are grilling. The best marks are short and go across the food.

 

Grill over a medium, direct heat and turn the vegetables once halfway through the cooking time; each vegetable will vary in the amount of time it needs. Really dense vegetables such as potatoes will need to be finished with indirect heat or the outside will burn by the time the inside is tender.

 

When you remove the grilled vegetables, place them in a single layer on a sheet pan lined with a wire rack so they can cool completely before they are stored in the refrigerator. Make the sandwiches or serve the vegetables room temperature with a drizzle of fruity olive oil and a pinch of crunchy salt.

 

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Created by Elizabeth Karmel

Elizabeth just re-discovered all of her old Frank Sinatra tunes and has been listening to them so much that they inspired her to create a grilled version of one of his old-world Italian favorites, Grilled Veal Scaloppini. The Girls love this version because it is fresher and a lot less fuss than the original breaded and sautéed veal dishes. The tomato, white wine and mushroom sauce may not be traditional, but it is simple, delicious and “flys us to the moon,” every time we taste it! So, break out your old records, spin a tune and serve up this updated version of scaloppini—if it doesn’t take you to the moon, it will at least take you to New York!!

Created by Elizabeth Karmel

Whichever way you decide to serve it, we promise that your friends and family will love it and think you are the most creative, delicious grill-cook they’ve ever met! Isn’t that the goal, after all?

Created by Elizabeth Karmel

The large Portobello mushroom is the perfect size for an individual or even an appetizer pizza. Besides that you can eat your pizza and your veggies at the same time! The toothsome grilled mushroom is so satisfying that you won’t even miss the crust—and for you gals and guys who are watching your carbs, this is a great way to have your pizza and eat it too!

hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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