Posts Tagged 'cookout'

Spring recipe: asparagus and tomato skewers

Image result for asparagus and tomato skewersSpring is finally here! It is definitely marked by the rainy, grey weather today. Only one more day until another short break, Marquette. I am back today with my usual seasonal tradition, a delicious, healthy recipe.

For this recipe, I’m banking on a little bit of warm weather. You need to fire up the grill for this one! This recipe is great for any occasion, or just because you want something tasty and healthy. I want you all to try these asparagus and tomato skewers with honey mustard-horseradish sauce this weekend! Incorporate them into your Easter dinner menu to try something new.

Here’s what you need:

  • 1/4 cup Dijon mustard
  • 1/4 cup clover honey
  • 3 tablespoons prepared horseradish, drained
  • 2 tablespoons finely chopped fresh mint leaves
  • Salt and freshly ground black pepper to taste
  • 1 pint cherry tomatoes on the vine
  • Wooden skewers soaked in water
  • 1 pound asparagus, trimmed
  • Olive oil

Once you have all of your ingredients ready to go, preheat the grill. Stir together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper. Let everything sit at room temperature for 15 minutes or more to allow the flavors to meld.

Next, push the tomatoes onto the skewers and add the asparagus. Drizzle with a little bit of olive oil and season with salt and pepper. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side.

Lastly, put the vegetables on a platter and drizzle them with the mustard sauce. Serve them hot (my recommendation), or at room temperature.

The cool thing about this recipe is you could add in more veggies if you wanted. Try adding in carrots or potatoes, it would even be good with small bites of chicken too! I encourage you to try this new recipe and comment your thoughts on it below .I hope you all have a wonderful Easter break and get to spend some relaxing time with family and friends and healthy cooking!

Alicia Diedrich

Summer Cookout Series: Chocolate Pretzel Bars

original-201202-HD-pretzel-bars

Photo via Julie Craig

Well, would you look at that. We are already at the last week of July! Since this month is coming to an end, I want to share with you my favorite way to end any meal – dessert. And since we are still talking about summer cookouts, I dug up one of my favorite picnic desserts and tweaked it just a tad to make it a little bit healthier.

This gooey, chocolatey, pretzel-filled dessert has all the ingredients to appease any kind of cookout guest. Take on a sweet tooth with the melty chocolate and satisfy the salt-lover with the chunks of pretzels bursting from every bite. These pleasing pretzel bars are the perfect way to end the party.

INGREDIENTS

1 1/2 cups of whole grain wheat flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 sticks of softened unsalted butter
1 cup of light brown sugar
1/2 cup of sugar
2 large eggs
2 teaspoons of pure vanilla extract
One 12-ounce bag of bittersweet chocolate chips
2 tablespoons of crushed cocoa nibs
1 1/2 cups of coarsely chopped mini quinoa pretzels
2 tablespoons chocolate sprinkles

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 350°. Line a 9×13-inch metal baking pan with parchment or wax paper, allowing overhang on the edges of the pan.
  2. In a bowl, whisk together the flour, baking soda and salt. In a larger bowl, using a mixer, beat the butter with both sugars at medium speed until light, so only beat it for about 1 minute. Then add  in the eggs and vanilla and beat again. At a lower speed,  now beat in the dry ingredients. After, stir in the chips, nibs and pretzels by hand.
  3. Spread this concoction in the pan and dust the top with the mini chocolate sprinkles. Bake for a half an hour until golden and the center should still be still be a little gooey. Let cool completely. Just pull on the parchment paper to get the bars out of the pan. Cut them up and enjoy!

Summer Cookout Series: Glazed Bacon Cheeseburger

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Photo via Debra McClinton

Hello friends! We are hitting the middle of summer, so I hope your cookouts are roaring! With only a few weeks left in July, I would like to give you a quick main course idea, healthily upgraded of course.

This juicy stuffed burger is an upbeat and easy twist to the classic cookout meal. Complete with a bacon and cheese stuffing, this glazed burger is sure to keep you guests coming back for seconds.

Ingredients

3 tablespoons of dark brown sugar
1½ teaspoons of paprika
½ teaspoon of garlic powder
½ teaspoon of ground cumin
¼ teaspoon of chipotle powder (chili powder works too!)
¼ teaspoon of salt
¼ teaspoon of ground black pepper
1 pound of ground turkey
½ cup of low-fat shredded sharp Cheddar cheese
6 slices of cooked, crumbled turkey bacon
4 whole-grain rolls

Directions

  1. Heat grill to a medium temperature. Mix the sugar, spices, salt and pepper in a small bowl and set to the side. Mold the ground turkey into 8 round patties. Combine the cheese and crumbled turkey bacon together in another bowl, and then place an equal amount of the mixture on only  4 of the patties.
  2. Place the remaining 4 patties over the cheese and turkey bacon mixture. Press the edges of the burger to seal. Generously pat and cover each burger with the sugar and spice mixture. Grill until it is as done as you’d like! Enjoy!

Summer Cookout Series: Parmesan BLT Salad

Tomatoes - Summer 2016

Photo via Alison Miksch 

Nothing says summer like a good cookout! For the rest of July I would like to share with you some family recipes that I love to see at cookouts I’ve attended in the past.

To start off the menu, here’s one of my favorite sandwiches turned into a healthier salad version! Behold, the Parmesan BLT Salad!

Ingredients

2 1/2 cups of cut-up, cubed white bread
3 tablespoons of melted butter
1 teaspoon of salt
1/4 teaspoon black pepper
1 tablespoon minced shallot
1/4 cup of apple cider vinegar
1/2 cup of buttermilk
3/4 cup of mayonnaise
1/2 cup of grated Parmesan cheese
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon of sugar
12 ounces of chopped romaine lettuce and spinach
1 1/2 pounds of sliced cherry tomatoes
6 slices of cooked, chopped turkey bacon
 Flat-leaf parsley and torn basil leaves to garnish

Preparation

1. Preheat oven to 375°.

2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.

3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

4. Make Salad: Arrange romaine lettuce and spinach on a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley and basil. Serve right away with leftover dressing on the side.

Wa la!


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