Tag: grilled recipes
Tomato and Mozzarella Salad
Simple summer salad!
- 1 cup small mozzarella balls, sliced in half
- 2 cups cherry tomatoes, sliced in half
- 2 garlic cloves, grated
- 3 to 4 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
- ½ cup basil, chopped
Add the mozzarella balls, tomatoes, garlic, balsamic glaze, oil, salt, pepper and basil in a medium bowl. Mix well and check for seasonings. Let sit for 30 minutes before serving.
Chili Orange Grilled Chicken
- 2 pounds chicken skinless chicken legs
Marinade
- 1 chipotle pepper with 1 tablespoon adobo sauce
- 1 tablespoon sriracha sauce
- 2 garlic cloves
- ½ cup orange juice
- Zest of one large navel orange
- 4 green onions, chopped
- Juice of one lime
- ½ cup cilantro
- 1 tablespoon agave
- 2 teaspoons salt
- 1/4 cup extra virgin olive oil
Blend all the ingredients till smooth in a blender. Add the chicken and the marinade to large zip lock bag and marinate over night.
Take chicken out of bag. Save the marinade and transfer to a small saucepan. Bring the marinade to a boil and reduce down till thick like maple syrup. Divide the cooked marinade in half and use one half to baste the chicken while grilling. Serve the other half of the marinade with the chicken once it is cooked.
Caramelized Onion and Thyme Burgers with Gorgonzola Sauce
- 2 pounds ground grass fed beef
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 tablespoons fresh thyme, chopped
- ½ teaspoon salt
Heat a small nonstick frying pan with the oil and butter. Add the onion and sauté on medium heat. Cook for about 15 minutes till the onion is soft and translucent. Add the thyme and salt. Cook for another 5 minutes. Take off heat and keep aside.
- 1 small garlic head with top cut off
- Drizzle of olive oil
Preheat oven to 350 degrees F.
Place the garlic head onto a piece of aluminum foil. Drizzle with olive oil. Wrap securely and roast in oven for 30 minutes. Take out of oven and let cool.
Add the caramelized onion and roasted garlic into the ground beef. Add salt to taste and form into 5 to 7 patties.
Gorgonzola Cheese
- ¼ cup non-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh thyme, chopped
- ¼ cup Gorgonzola cheese, crumbled
- 1 teaspoon salt
Mix the ingredients in a small bowl and keep aside. Grill the patties as desired and form the burgers topped with the Gorgonzola sauce.