Archive for grilling

Greasy goodness…

The folks over at A Hamburger Today just posted a story about White Diamond in Linden, NJ.  It was on the front page of Serious Eats, one of my fav foodie sites. I grew up in Linden and spent many late nights chowing down on those little buns of heaven. Check out the story. If you live nearby and haven’t gone there, I suggest a road trip. I know I’ll be taking one. How could I forget all about this place?!

pic courtesy of Serious Eats and A Hamburger Today

pic courtesy of Serious Eats and A Hamburger Today


Comments (1)

Herbed Turkey Burgers

Using ground turkey can be a challenge as it can very easily dry out during the cooking process and due to the low fat content (I use almost fat-free) it really needs help in the seasoning department. Because I’ve been blessed with my herbal garden (i.e. several herbs in pots on my deck), I have an abundance of various herbs I need to start using. I came up, with what I think, is a perfect turkey burger recipe – moist, flavorful, and tasty.

What strikes me as odd when I make turkey burgers as opposed to ground beef burgers is how different I treat them. With ground beef, I simply use sea salt and freshly ground pepper. That’s it. That’s all I believe a burger needs. But with the turkey burgers, they need a little (or maybe a lot of) help. Because the use of herbs in my burgers gave them some nice green coloring, I decided to carry that over into my side dish of whole wheat couscous and peas that I threw some butter, olive oil and Parmesan cheese in.

A few things I did different…I threw some horseradish cream in there for a little kick and I used a packet of instant oatmeal to bind the burgers (instead of breadcrumbs). The oatmeal is not even noticable in taste or view.

Overall ratings – Turkey burgers – 5 stars

Herbed Turkey Burgers

1 pound ground turkey breast

1 T. Dijon mustard

1 T. light mayo

1/2 T. horseradish cream

1 T. each of minced fresh parsley, rosemary, basil

1 egg

1 packet of instant oatmeal

Combine all in large bowl and gently mix. Using a non-stick skillet or grill, cook burgers about 7-8 minutes each side. Turkey burgers tend to take longer to cook than beef, so be sure they are done inside.

Comments (9)

Ode to Lemons….


After searching for three weeks on Cooking Light’s website and sending their Customer Service two emails requesting their help (with NO response), I’ve decided to give in. By giving in, it means me manually typing a recipe instead of copying and pasting it and linking it! Earlier this week, I wrote a post dedicated to the use of limes. Now dear readers is a post dedicated to cooking with lemons. As I mentioned in the lime post, I love to cook using lemons and limes. I think they add great flavor to any dish, whether sweet or savory.

I’m all about grilling in the summer, even though it means I still don’t know how to turn on the grill. When I received the July 2007 issue of Cooking Light and saw the picture of the Shrimp and Lemon Skewers I went out and bought some shrimp right away. This summer was the first time we’ve made skewers ourselves on the grill. We’ve bought the pre-made skewers previously at supermarkets, but never tried ourselves. Even though I’ve only made 4 skewers each time we’ve made them, I will say threading the skewers is quite time consuming. I would never attempt to make this for a crowd.


The recipe turned out wonderful. The shrimp were tangy, zesty, succulent, and full of lemony flavor. It was great taking the grilled lemons off the skewer and squeezing the warm juice over the shrimp. I served this with Lemon-Chive Potato Salad, also from the July 2007 issue of Cooking Light. This recipe I found to just be ok. I am a little biased with Potato Salad as I consider my mom’s the best I’ve ever had. I don’t even attempt to make it like her. In fact, I will opt to make a oil- and vinegar-based potato salad instead of mayo-based because I know it can’t compare to hers. The lemon flavor was so subtle in the potato salad, that I wouldn’t even tell someone it was Lemon-Chive Potato Salad if I was serving it. I won’t be making this again, although I’ve already made the Lemon and Shrimp Skewers another time since this first attempt.


Overall rating:

Lemon and Shrimp Skewers – 5 stars

Lemon-Chive Potato Salad – 2.5 stars

***Side note – It’s always exciting for me to hear when someone tries out my recipes (or ones I recommend!). Even more exciting when they post it on their blog!! Check out the blog Black Coffee & Bourbon, a neat, little blog that just arrived on the scene who reviewed one of my favorite dishes, Shrimp in Green Sauce, after reading about it here.

Shrimp and Lemon Skewers

1 T. extra virgin olive oil

1 T. balsamic vinegar

3/4 tsp. grated lemon rind

1 1/2 tsp. fresh lemon juice

1/8 tsp. kosher salt

1/8 tsp. fresh ground pepper

3 garlic cloves, minced

40 large shrimp, peeled and deveined, about 1 1/2 pounds

16 – 1/4 inch thick lemon slices

cooking spray

Combine first seven ingredients in large zip lock bag. Add shrimp to bag and seal. Marinate in fridge for 30 minutes. Remove shrimp from bag, reserve marinade. Thread 5 shrimp and 2 lemon slices onto 8 (12 inch) wooden skewers. Prepare grill. Place skewers on grill coated with cooking spray. Grill 3 minutes on each side or until shrimp are done, basting occasionally with reserved marinade.

Yield four servings, 2 skewers each.


Lemon-Chive Potato Salad

White-fleshed potatoes and onions offer at least two types of antioxidants, which may enhance immune function. Cover this dish and refrigerate it for a minimum of four hours to allow the flavors to adequately meld.

4 1/2 cups (1/2-inch) cubed peeled baking potato (about 2 pounds)
1/3 cup finely chopped onion
1/2 cup light mayonnaise
1/4 cup chopped fresh chives
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup thinly sliced radishes

Place potato in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain. Cool; cover and chill. Stir in onion.Combine mayonnaise, chopped fresh chives, fresh lemon juice, salt, and freshly ground black pepper in a small bowl, stirring with a whisk. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and refrigerate 4 hours or overnight. Sprinkle radishes over potato mixture just before serving.

Yield: 8 servings (serving size: about 2/3 cup)

CALORIES 137 (14% from fat); FAT 2.1g (sat 0.5g,mono 0.4g,poly 1.1g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 286mg; FIBER 2g; IRON 0.5mg; CARBOHYDRATE 28g

Cooking Light, JULY 2007

Comments (2)

Hoisin and Lime-Marinated Grilled Chicken


I guess I was feeling a bit limey with this recipe because not only did I make the Hoisin and Lime-Marinated Grilled Chicken from the July 2007 issue of Cooking Light but I served it with Corn on the Cob with Lime Butter (recipe origin has slipped my memory).  I’d classify this as an Chinese dish due to the marinade’s ingredients of hoisin, soy sauce, and sesame oil. If you’ve read my P.F. Chang’s restaurant review you’d know I’m not a huge fan of Chinese cuisine so why would I make this dish? Well, for starters, my husband craves Chinese food, so once in awhile I throw him a bone (or egg roll for that matter). But mostly because I thought the marinade was interesting. I love using fresh ginger in my dishes, as I think it’s one of the most flavorful ingredients you can use for a dish. And I enjoy cooking with limes, as much as I love lemons. It can really freshen up a dish’s flavor in my opinion.

The flavors of the marinade were very fragrant and I was looking forward to this being a great base for the chicken. Although the chicken did remain moist during grilling, the flavors of the marinade were barely noticable. What I could taste was good, but not enought for me to make again.

I also served the chicken with a salad and grilled corn on the cob with a lime butter. This recipe I believe came from Martha Stewart. This is a great way to spice up your corn on the cob. We love getting fresh corn from our local farmers market every weekend. I think grilled corn really enhances the flavor and when it’s really good, it doesn’t need salt or butter. Because I was using some limes for the marinade, I whipped up this butter to use with the corn. This was excellent and a definite keeper!

Happy grilling!

Overall ratings:

Hoisin and Lime-Marinated Grilled Chicken – 3 stars

Corn on the Cob with Lime Butter – 4 stars

Lime Butter for Corn on the Cob

Using room tempature butter, add the juice of one lime to about a half a stick of butter. Also, add the zest of the lime to the butter and lime juice mixture. Add some sea salt and cayenne pepper to the mix, using your taste to be the judge. I like it not too spicy so just a little sprinkle will do. Keep in fridge until ready to serve.

Hoisin and Lime-Marinated Grilled Chicken

Save two breast halves from this dish to use later as a salad topping, tossed with rice noodles, or in Broccoli and Chicken Stir-Fried Rice. Serve with grilled pineapple rings. This recipe goes with Broccoli and Chicken Stir-Fried Rice

1/4 cup hoisin sauce
1 tablespoon grated peeled fresh ginger
2 tablespoons low-sodium soy sauce
1 teaspoon grated lime rind
2 teaspoons dark sesame oil
1/2 teaspoon kosher salt
8 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Combine hoisin sauce, ginger, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally. Prepare grill.Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until chicken is done. Yield:  6 servings (serving size: 1 chicken breast half)CALORIES 243 (17% from fat); FAT 4.5g (sat 0.9g,mono 0.6g,poly 0.7g); PROTEIN 39.9g; CHOLESTEROL 99mg; CALCIUM 24mg; SODIUM 618mg; FIBER 0.4g; IRON 1.5mg; CARBOHYDRATE 6.4g Cooking Light, JULY 2007

Comments (2)

Italian-Style Grilled Steak


Here’s the first of a few Cooking Light recipes that have turned into a treasure hunt using their online search engine… Summer is all about grilling for me (well, actually my husband, since I don’t know how to turn on the grill). As much as I love to cook, I cannot stand being in the kitchen with the oven on during the summer, even with the air conditioning on. Therefore, we do a ton of grilling over the hot months.

This recipe for Italian-Style Grilled Steak from the June 2007 issue of Cooking Light seemed like a nice way to use up some of the fresh herbs from my garden and a new way to marinate some meat. Instead of rib-eye, we used london broil and I did not serve it with spaghetti (low-carbing it, well at least trying). I served it with a tomato-basil tart (post to come soon), but it would also be nice with some fresh veggies and a salad. The steak grilled perfectly and the marinade was tasty and different. I have a lot of marinades I like to use with my steaks and this wasn’t my favorite, but still worth repeating, especially in the summer when I have an overabundance of lemon and thyme.

Overall rating – 3.5 stars


Italian-Style Grilled Steak

The family enjoyed a steak dish similar to this on a family trip to Italy. Drizzling the cooked steak with olive oil is a traditional finishing touch, so this dish calls for your best-quality oil. Freeze the beef for 10 to 15 minutes to make it easier to slice. Garnish with fresh rosemary or thyme sprigs.

1 (1-pound) beef rib-eye steak, trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
4 teaspoons extravirgin olive oil
Cut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally. Prepare grill.Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Serve with pasta. Drizzle oil over beef and pasta. Yield:  4 servings (serving size: 3 ounces steak, 1 cup pasta, and 1 teaspoon oil)CALORIES 489 (41% from fat); FAT 22.2g (sat 7.3g,mono 10.5g,poly 1.4g); PROTEIN 36.6g; CHOLESTEROL 126mg; CALCIUM 37mg; SODIUM 300mg; FIBER 1.7g; IRON 3.8mg; CARBOHYDRATE 33.8g Cooking Light, JUNE 2007

Leave a Comment

Grilled Salmon with Roasted Corn Relish


Nothing says summer more than grilling for me. Although, admittenly, my husband does all the grilling. Heck, I don’t even know how to get the grill started. We love not only grilling burgers, steaks, chicken, fish but also veggies. Something about grilled vegetables makes them all the more tastier.

We enjoy having some kind of grilled protein with a nice, cool salad. This great recipe from Cooking Light for Grilled Salmon with Roasted Corn Relish fit the bill. I did take quite a few liberties with this recipe to make it more towards my tastes and because I was missing some ingredients.

First, I did not use Anaheim chiles. Instead I used cubano peppers. Secondly, I added avocado to the salad because I had one and wanted to use it. I heart avocados. I also had to omit cumin from the recipe which, unfortunately seemed to be one of the main seasonings. I actually was out of cumin and didn’t realize it. I also used dried cilantro because I didn’t have fresh and threw in some fresh parsley.

It was a nice, refreshing summer meal and I’d definitely make it again. I’d even make the salad for other meals. My favorite part of the meal was the roasted corn, which really brings out the flavors.

This recipe got pretty high reviews over at Cooking Light. I do hope you try it. Enjoy!

Overall rating – 4 stars

Grilled Salmon with Roasted Corn Relish

This entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness.

4 Anaheim chiles
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon ground cumin
4 (6-ounce) skinless salmon fillets
Prepare grill. Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Yield:  4 servings (serving size: 1 fillet and 3/4 cup relish)CALORIES 304 (33% from fat); FAT 11.3g (sat 2.6g,mono 4.8g,poly 2.9g); PROTEIN 33.9g; CHOLESTEROL 80mg; CALCIUM 39mg; SODIUM 671mg; FIBER 2.7g; IRON 1.7mg; CARBOHYDRATE 18.1g

Cooking Light, JUNE 2007

Leave a Comment