Ground beef, peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

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Southwestern Stuffed Peppers

Peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

Course Main Course

Cuisine Southwestern

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 3 large green peppers halved cored and seeded
• ½ pound ground beef browned and crumbled
• 1 medium onion diced
• 1 red pepper diced
• 1 jalapeno pepper diced
• 3 cloves garlic finely diced
• 1 ½ cups cooked rice
• 1 can black beans drained and rinsed
• ½ cup corn
• ¼ cup salsa
• ½ cup cheddar cheese shredded (divided)
• 3 tablespoon cilantro rough chopped
• ½ cup crushed corn chips or bread crumbs

Instructions

• Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan.
• In large skillet, brown and crumble ground beef. Drain to remove excess grease.
• Sauté onion, red pepper, jalapeno, and garlic until onion is translucent.
• Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn.
• Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix.
• Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese.

Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked.

Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

Tip: There always are quite a few small and broken chips at the bottom of the bag. Crush them and store them in a bag in the freezer to use as breading for fried chicken or to top a casserole.

Notes

These peppers can be prepared in the oven or on the grill. Substitute chicken for the beef, these peppers are a great way to use up some left overs, or skip the meat altogether for a vegetarian version. I plan one half peppers per person.

Related to both the Western cabbage and the common turnip, bok choy or Chinese cabbage is a widely popular and versatile vegetable. There are as many names for this white vegetable with leafy greens as there are varieties. Baby Bok choy also known as Shanghai Bak Choi (上海白菜) is prized for its mild flavor and tender texture.

As part of my summer “Keep the heat out” campaign, I decided to try it on the grill, and was very pleased with the results. The little cabbages held up extremely well, and grilled up tender and delicious. I will definitely do this one again. Now….. time to plan an Asian inspired back yard party.

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Grilled Baby Bok Choy

An Asian inspired grilled side dish of tender baby bok choy with a spicy finish.

Course Side Dish

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Christoph

Ingredients

• 4 heads baby bok choy, about 1 pound
• ¼ cup rice wine vinegar
• 2 tablespoon chili garlic sauce
• 2 teaspoons light brown sugar
• 2 tablespoon sesame oil
• ½ teaspoon ground black pepper
• soy sauce

Instructions

• Heat grill on high. Brush to clean and reduce to low.
• Trim large leaves from the bok choy and cut in half lengthwise. Rinse well under cold water to remove any grit. Pat dry with a paper towel.
• In a small bowl whisk together vinegar, chili sauce, brown sugar, oil, and pepper.
• Place bok choy cut side up in a pan or on a plate. Pour the rice wine chili mixture over the bok choy.
• Place the bok choy cut side down on the grill, cover, and cook until tender, about 10 minutes. Place on a serving platter and drizzle with any remaining rice vinegar mixture and a little soy sauce.

Romaine lettuce takes on a slightly nutty flavor after a quick kiss from the grill. This interesting and easy salad is full of incredible flavors and will make the perfect side dish to most any meal.

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Grilled Romaine Salad

Romaine lettuce takes on a slightly nutty flavor after a quick kiss from the grill. This interesting and easy salad is full of incredible flavors and will make the perfect side dish to most any meal.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Christoph

Ingredients

• 3 hearts of Romaine lettuce
• 4 tablespoons olive oil
• ½ cup balsamic vinegar reduced
• salt and pepper to taste
• ½ cup Gorgonzola crumbles
• ½ pound of bacon crisped and crumbled
• ½ cup red onion diced
• ¼ cup toasted walnuts optional

Instructions

• In a large skillet cook the bacon. When crisp drain on a paper towel and allow to cool before crumbling. Set aside.
• Add the onions to the bacon drippings, and cook until translucent. Remove from pan and drain.
• In a small pan over medium heat, reduce the balsamic vinegar by one half or to a syrup consistency. Allow to cool.
• In a dry skillet over medium-high heat toast walnuts until fragrant. Allow to cool
• Cut each head of lettuce in half length-wise. Do not remove the root end it will hold the lettuce together. Brush both sides of each head with olive oil. Lightly season with salt and pepper (both the bacon and the cheese are salty, so go easy).
• Heat grill to medium high. Brush the grill to clean, and wipe with an oiled paper towel or cloth. Place the lettuce “face” down directly over the heat for about 2 minutes or until you see a bit of color around the edges. Turn over and grill for another minute. Do not leave on the grill too long, the lettuce will become very soggy.
• Drizzle each half with the balsamic reduction. Sprinkle with onions, bacon, nuts, and cheese.

Notes

Hearts of Romaine are quite often sold in a three pack. This recipe is for preparing one package or six halves. I plan a half a head per person. You can easily adjust this up or down depending on your group.

Lettuce will wilt and become soggy if grilled too long, the key here is quick.

The other night I was in the mood for something a bit different for dinner. How about a burger? Now for many of you the sound of a burger probably sounds fairly routine, but at our house we don’t have them very often, so it is a treat when we do. As I was contemplating the evening meal, I started wondering what I could do to make tonight’s dinner even more delicious.

The first thing that came to mind was to shape the patties differently. How about a square burger? I could not recall ever personally making one before, then me being me, I started wondering if they would taste different being a different shape. Like how better a peanut butter and jelly sandwich tastes better when you fold it instead of cut it. I had the beginnings of my plan. But placing a square burger on a round bun, didn’t seem right. Then it hit me. Texas toast, when was the last time I had used that? The plan was coming together nicely. A quick search in the fridge yielded me some Queso Fresco cheese, perfect. Glancing at the large wooden bowl of onions on the counter I saw red, red onions that is. Now I had my plan.

But how was I going to make this square burger patty? As I started trying to free form the shape, I was not pleased with my results. Then I remembered a shallow square storage container that I had in the drawer. I slipped the container into a lightweight plastic bread bag, and used it as a form (great trick, the bag keeps the hamburger from sticking to the container. The patty falls right out when you flip it over). I had my patties. I seasoned them by brushing a little Worcestershire sauce on both sides followed by my house grilling salt (equal parts of salt, pepper, garlic powder, and onion powder). With the burger situation under control it was smooth sailing from here.

I thinly sliced a large red onion, and discovered that I had a half a white one in the fridge as well, so I slice it and added it to the pile. Onion medley. I sautéed the onions is a little bit of olive oil and added a few dried herbs, some rosemary, tarragon, and basil. Wonderful aromas began to emerge, this was going to be good.

Time to grill. I cooked my burgers to a medium rare turning only once (I have witnessed lots of people flip burgers many times back and forth and smashing them against the grill with the spatula. The Horror!). I grilled my Texas toast as the burgers were cooking (better use of time than squeezing all of the flavor out of the meat). As the burgers were just finishing, I cut the heat to the grill, topped them with the cheese, and closed the lid for about 2 minutes (the residual heat from the grill will sufficiently melt the cheese without making it “run away”). Time to assemble.

I put down the first slice of Texas toast and smeared it with some mayonnaise, followed by a hand full of baby arugula. Then came my square burger with the melted (but still present) Queso Fresco, topped with a generous portion of the sautéed herbed onions, and capped off with the another slice of toast dressed with barbecue sauce. What an amazing  explosion of complementary flavors. This one will definitely be repeated.

Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese. Dressed with a creamy yogurt dill tzatziki sauce, this sandwich is an amazing combinations of flavors. Light, fresh and full of herby goodness, this dish will transport you to the Mediterranean isles.

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Chicken Souvlaki

Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese.

Course Main Course

Cuisine Mediterranean

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 8

Ingredients

• 1/2 cup olive oil
• 6 cloves garlic chopped
• 1 Tbsp chopped fresh rosemary or 3/4 tsp dried
• 1 Tbsp chopped fresh thyme or 3/4 tsp dried
• 1 Tbsp chopped fresh oregano or 3/4 tsp dried
• 2 lemons juiced
• 1 pound chicken thighs or breasts cut into 1½” cubes
• 1 red onion thinly sliced
• 1 medium tomato diced or sliced
• 1/4 cup black olives sliced
• 1/4 cup feta cheese crumbled
• 1/4 cup tzatziki sauce see below
• pita bread

Instructions

• Mix all ingredients in a bowl and toss chicken cubes well to coat. Cover bowl with plastic wrap or place in a zip lock bag and refrigerate for at least eight hours or overnight.
• Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
• Brush grill to clean and heat on high. When hot reduce heat to low and oil the grate. Place skewers on the grill and cook for about 8 minutes before turning (Chicken will stick to the grill if you try to turn it too soon).
• Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
• Remove chicken from the grill and allow to rest for about 5 minutes before removing from the skewers (If you wait too long to take the chicken off the skewers it becomes difficult).

To Serve

• Place slices of red onion down the center of a warmed pita bread, followed by chicken, tomatoes, olives and feta. Spoon tzatziki sauce over and fold bread to create a “taco” (wrap the gyros in a piece of wax paper to hold closed). Serve with a side of cucumber and tomato salad to make a complete meal.

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Tzatziki Sauce

Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive sauce.

Course Sauce

Cuisine Greek, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Ingredients

• 1 cup Greek yogurt
• 1 Tablespoons lemon juice
• 1 garlic clove minced
• 1 large cucumber peeled, seeded, and diced
• 1 Tablespoon salt  for salting cucumbers
• 1 Tablespoon fresh dill or mint  or both, depending on preference, chopped
• salt & freshly ground black pepper to taste

Instructions

• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.

Notes

It is really easy to make your own Greek yogurt (here is my recipe).

Photo credit ~ Life’s Ambrosia

Chicken quarters rubbed with a deep flavored chili sauce called Harissa brings a new flavor to your grill.  For anyone who likes a bit of heat, this grilled chicken is the hot ticket.  The perfect dish to serve your adventurous friends at your next backyard BBQ.

We enjoyed the spicy harissa chicken with some warmed naan bread, cucumber riata (to cool the heat), and a chickpea and couscous salad. What an exciting combination of flavors, and so easy to do. Next time you are looking for something a bit different to serve at a backyard barbecue, I hope you will give this a try. You and your guests will be astonished at the deep, rich, flavor of this tender chicken.

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Harissa Grilled Chicken

Tender grilled chicken covered in a spicy deep flavored chili sauce.

Course Main Course

Cuisine Moroccan, North African

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 4

Ingredients

• 4 chicken quarters
• 1 cup harissa

Instructions

• Rub chicken with harissa paste, covering all surfaces.
• Cover with plastic wrap and place in the refrigerator for 2 – 3 hours.
• Heat grill on high. Turn off one half of the grill.
• On the side with no heat, place the chicken on a wire rack over a pan with about on inch of water in the bottom (indirect method).
• Close the lid, and cook for about 40 minutes or until internal temperature reaches 165° F. (Cooking time will vary drastically depending on your cut of chicken. I used quarters which took about 50 minutes).
• Allow chicken to rest for 5 to 10 minutes before serving.

Notes

Chicken thighs or breast work equally as well for this dish.  I highly recommend wearing gloves when working with Harissa. 

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Harissa

Peppers, garlic, and spices are used to create an amazingly deep flavored chili sauce called harissa.

Course Sauce

Cuisine North African

Prep Time 1 hour hour

Servings 1 cup

Ingredients

• 10-12 dried red chili peppers
• 3 cloves garlic minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Instructions

• Soak the dried chilies in hot water for 30 – 45 minutes. Drain. Remove stems and seeds (I kept about half of the seeds to add heat).
• Place all ingredients in a food processor and puree.
• Store harissa in the refrigerator in a tightly closed jar.

Notes

I find it very helpful to wear gloves when handling hot peppers.

Vertical roasting is a great method for cooking a chicken, and using your grill to do so is one better. During the summer months it is sure nice to cook outside instead of firing up the oven. Different from roasting on a traditional rack, the heat is allowed to hit all sides of the bird at the same time evenly searing the outside, while the beer can inside makes steam to create an amazingly moist and flavorful chicken.

Beer can racks are available most any where you find grilling accessories. There are several different styles and a wide range of prices. I found this one at a local grocery store for $5, and it has worked very well. It easily holds a 5 to 6 pound bird.

When it comes to beer selection, it really is a personal preference. I find that I like a domestic light beer. It gives the chicken just a hint of flavor but does not overpower the taste. Depending on how you intend to serve the chicken,  using a dark or red beer could also be interesting and fun.

To prepare Beer Can Chicken:

Cooks Note: I like to keep my spices simple to give me the most options for the left overs. If you are preparing this bird for a party or group, have some fun and spice it up however you like.

• 1 whole chicken (5-6 lb)
• 1 can of beer (minus a couple of good swigs or about 2/3 full)
• 1 onion
• salt and pepper

Be sure your chicken is completely thawed. Remove all parts from inside. Wash chicken under cool water and pat dry with paper towels. Place the beer can holder in a shallow pan. Open the beer, take a couple of big swigs (I suppose you could also pour some out) and place the can in the holder.

Slide the chicken down over the can of beer and holder. Chop the onion and place in the pan around the chicken. Rub a light coat of olive oil over the entire surface of the bird, and sprinkle with salt, pepper, and whatever other spices you like.

Heat your grill on high. When hot turn off one half and place the pan with the chicken over the side with no heat (indirect method).

Close the lid of the grill, and keep it closed. After about an hour check the temperature of the chicken using a meat thermometer. You are looking for an internal temperature of 165° F. Be quick so as not to lose the heat from your grill. (This bird weighed 5.23 pounds and took 1½ hours to roast in my grill at 400° F).

Use tongs to lift the bird off of the can. Be careful, the steam from the beer is extremely hot. (I take the chicken off of the rack about 5 minutes after removing from the grill. You need to remove the chicken from the rack before it cools or it becomes difficult). Allow the chicken to rest for 10 minutes before carving.

Created by a chef at the Hasselback Hotel in Stockholm, Sweden, this potato in no hassle to make. Combining the texture and flavor of a baked and roasted potato, this visually stunning side dish is an easy crowd pleaser.

There are numerous variations of this potato. Peeled or not peeled,  some adding slivers of garlic or onion between the slices, others sprinkled with herbs and drizzled with olive oil or butter, all of which are very good. But I kept hearing a small voice inside my head whispering “bacon”. So I acted upon the suggestion of the others who dwell inside, and  we all agree, success!

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Bacon-Stuffed Hasselback Potatoes

Delicious roasted potato with a tender inside and a crisp crust, stuffed with bacon. The perfect steak house side dish.

Course Side Dish

Cuisine American, Scandinavian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Christoph

Ingredients

• 4 russet potatoes peeled or not
• 2 strips of bacon
• olive oil
• salt and pepper to taste

Instructions

• Heat the oven to 400° F.
• Wash the potatoes thoroughly and peel if desired.
• Cut a flat spot on the bottom of each potato to prevent rolling. Lay chopsticks or wooden spoon handles on both sides of the potato. With a sharp knife make cuts ¼” to ½” apart, cutting down to the sticks but not completely through the potato.
• Cut bacon into 1″- 1½” pieces, and place in between each slice of the potato (if you hold the potato in your hand you can open it slightly like a fan to easily insert the bacon).
• Drizzle the potatoes with olive oil and roast for 30 minutes. Remove potatoes and drizzle with a little more oil and return to the oven for another 30 minutes or until the tops are golden brown.
• Remove from oven and season with salt and pepper to taste.
• Top with a dollop of sour cream and green onion or chives.

Notes

Any size of potato can be used for this. These potatoes would also be great prepared on the grill using indirect heat. A perfect paring for a steak!

The Hasselback potato has absolutely nothing to do with David Hasselhoff, even though some people seem to believe that Hasselhoff is back. I guess if you close one eye, and squint with the other, they kind of look the same? Sorry, the voices in my head told me to do this.