The Baking Beauties » Barbecue

Grilled Turkey and Pineapple Stuffed Mushrooms {Free E-Book}

Jeanine Friesen — Thu, 13 Jun 2013 12:11:23 +0000

Note: This is a sponsored post, however, the comments and opinions are completely my own.

There is something about cooking your food on a barbecue that just screams SUMMER. Whether you are grilling on a charcoal or gas barbecue, the food just tastes much better when it is cooked outside, in the fresh air, over a fire. Not to mention, on those beautiful summer days, no one wants to be cooped up in the kitchen, with the oven on and pots boiling. It’s much more relaxing to be in the great outdoors while the smell of your grilling food wafts through the neighborhood. Have you ever gone for a walk through your neighborhood and been able to smell someone’s grilled food while walking by? Even if you’ve just eaten, it is sure to make your mouth salivate just a little bit.

If you’re tired of grilling the same old hot dogs & hamburgers, maybe it’s time to add some new, exciting recipes to your BBQ repertoire. Like these Grilled Turkey and Pineapple Stuffed Mushrooms. They are perfect as an appetizer, or as a light side. A few of these, paired with a salad, is a nice light summertime dinner.

This recipe, along with 19 more mouth-watering recipes, can be found in two fabulous new FREE grilling e-books. I am one of 10 blogger contributors to Mushrooms Canada and Turkey Farmers of Canada‘s new summer grilling e-books. I am so impressed with the recipes that everyone has contributed, you will be blown away by all the different ways that they have prepared mushrooms and turkey on the grill.

NOTE: Not all recipes in these e-books are gluten-free. Some may contain ingredients that contain gluten. Please read the labels on your ingredients to ensure they are gluten-free.

Click here to download the Mushrooms Canada e-book, where the recipe for the Grilled Turkey and Pineapple Stuffed Mushrooms can be found.

Click here to download the Turkey Farmer’s of Canada e-book.

Grilled Stuffed Southwest Beef Burgers

Jeanine Friesen — Mon, 09 May 2011 14:20:00 +0000

Why grill ordinary burgers when you can grill these amazing Grilled Stuffed Southwest Burgers? These burgers have a taco flavoured ground sirloin, stuffed with a cream cheese and jalapeno pepper mixture, and topped with a sour cream and cilantro sauce. Kick up your BBQ’s this summer!

Grilled Stuffed Southwest Beef Burgers

Author: Jeanine Friesen

Serves: 4

These burgers have a taco flavoured ground sirloin, stuffed with a cream cheese and jalapeno pepper mixture, and topped with a sour cream and cilantro sauce. Kick up your BBQ’s this summer!

Ingredients

1 pound lean ground sirloin
1 large egg
2 tablespoons taco seasoning
1/2 cup gluten-free bread crumbs
2 tablespoons red onion, minced
3 tablespoons cream cheese, softened
1 jalapeno pepper, seeded and finely chopped
1/4 cup sour cream or Greek yogurt
2 tablespoons Miracle Whip
2 tablespoons cilantro, chopped
1 teaspoons lime juice
1 pinch of cayenne pepper

Instructions

In a large mixing bowl, combine the ground sirloin, egg, taco seasoning, bread crumbs and red onion.
Divide meat mixture into 8 equal portions, forming each portion into a very thin hamburger patty. Place hamburger patties on wax paper lined baking sheet.
In a small mixing bowl, combine the cream cheese and the jalapeno pepper. Spoon 1 Tbsp of mixture onto 4 of the thin hamburger patties. Slightly flatten mixture, but make sure to keep it in the middle of the patty.
Top each hamburger patty that has the cream cheese mixture on it, with one that does not. Pinch and seal the burger around the outside, and form the hamburger patty with your hands.
Preheat grill to medium heat, and grill for about 10 minutes per side, flipping once.
While the burgers are on the barbecue, mix together the sour cream, Miracle Whip, cilantro, lime juice and cayenne pepper in a small bowl.
Remove burgers from the grill, and serve on a toasted whole wheat bun topped with the sour cream/cilantro mixture. Additional toppings can include fresh tomatoes, avocado slices, onion greens, red onions and black olives. Happy Grilling!

Yummy Honey Chicken Kabobs

Jeanine Friesen — Thu, 11 Nov 2010 14:49:00 +0000

Today I’m going to be working on the Gluten-Free Holiday Baking e-book, but before I get to that, I wanted to throw out another grilling recipe for you (gotta quickly do that before the snow flies!).

These Honey Chicken Kabobs were GOOD! And so simple to do too. We like to make a batch of rice pilaf , put it all on a large platter, and top it with the grilled kabobs and veggies. All in one big platter, kind of like ordering family style in a restaurant.

I would have liked to add some pineapple chunks to the skewers, but my kiddos aren’t fans of pineapple, so I didn’t include it (this time).

Yummy Honey Chicken Kabobs

Author: Jeanine Friesen

Ingredients

1/4 cup oil
1/3 cup honey
1/3 cup gluten-free soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1-inch cubes
2 cloves garlic
5 small onions, cut into 2-inch pieces
2 red bell peppers, cut into 2-inch pieces
skewers (if using wooden skewers, soak in water for 1 hour before using, to prevent burning)

Instructions

In a large bowl, whisk together oil, honey, soy sauce and black pepper. Before adding chicken, reserve a small amount to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers into the bowl, and marinade in the refrigerator at least 2 hours (the longer, the better).
Preheat the grill for high heat.
Drain the marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Notes

Source: AllRecipes.com

Do any of you use indoor grills for the winter months? Or do you shovel the snow away from the BBQ and use it all winter?

Greek-Style Turkey Burgers

Jeanine Friesen — Fri, 05 Nov 2010 14:13:00 +0000

OK, I admit it. I’ve fallen behind. I have a few recipes for the grill, but our weather here, isn’t so grill friendly anymore. But, maybe we’ll still have a few warm days where you are, to get out and try out these recipes. I’m sure they’d work great on an indoor grill or grilling pan too, if you have one.

We really liked these Greek-Style Turkey Burgers. The gluten-eaters ate their on a bun, but I had mine topped with a slice of feta cheese, cucumbers, sliced red onion and tomato. Tasty! They are really low in fat, a good protein, and taste amazing!

Greek-Style Turkey Burgers

Author: Jeanine Friesen

Ingredients

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup olives, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
black pepper to taste

Instructions

Combine all the ingredients in a large bowl.
Form into 4 patties, then grill over medium heat.

Notes

Source: Food.com

Dry Steak Rub

Jeanine Friesen — Mon, 30 Aug 2010 15:48:00 +0000

With Labour Day quickly approaching (who said summer could go this quickly this year??), I know that a lot of you will be firing up your grills this coming weekend. If you want to have a superb steak, you definitely need to try this flavourful Dry Steak Rub.

This rub is full of great herbs & spices, and gives a fantastic flavour to your steaks. We used to marinade all of our steaks, but this summer, we’ve been mixing up a batch of this rub whenever we grill. You mix in larger quantities, if you wanted to, but we usually do the recipe as written, or even halved, and use it all immediately.

Dry Steak Rub

Author: Jeanine Friesen

Make a quadruple batch and store it in an air-tight container. It is ready to use every time you want to throw a steak on the grill.

Ingredients

1 tablespoon coarsely ground black pepper
1 tablespoon dried parsley flakes
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
Canola or Olive Oil

Instructions

Combine all ingredients except oil and mix well.
When ready to grill steaks (room temperature steaks work best), drizzle oil on steaks, and rub to cover both sides of the meat.
Rub in dry rub liberally, then grill steaks on both sides until desired doneness.
Remove steaks from the grill, cover with foil and allow to rest for 10 minutes before serving.

Notes

Source: Group Recipes