Tag: grilling

Cheesy Jalapeño Corn Burgers

Cheesy Jalapeno Grit Burger

Creating fresh takes on burger recipes is one of my favorite things to do during the warmer months. I often see a variety of burger options at the grocery store in the meat department. Those are great in a pinch, but when I have a little extra time, I like to create my own hand crafted burgers. This one came to me when I was trying to think of new ways to use corn meal. I found it to be the perfect binder in this recipe for cheesy jalapeño corn burgers.

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The corn meal creates an almost crispy outside to the burger, which I loved. The meat in this recipe is sort of an afterthought. I wanted the other ingredients to be the stars of the show, so instead of using beef, I used ground chicken. These burgers are delicious on their own with a little spicy mayonnaise (I use mayo mixed with a little chipotle in adobo sauce) on top served alongside grilled hearts of  romaine or your choice of veggie.

Cheesy Jalapeño Corn Burger

Yield: 4-6 burgers

Cheesy Jalapeño Corn Burger

Ingredients

  • 1 lb ground chicken
  • 1/2 c corn kernels, thawed
  • 1/2 c cornmeal
  • 1 tbsp jalapeño, minced
  • 1 tsp garlic, pressed into a paste
  • 1/3 c red onion, finely chopped
  • 1 c shredded cheddar cheese
  • 1 egg, lightly beaten

Instructions

  1. Preheat grill to 400 degrees. Combine ingredients in a large bowl. Mix well to combine.
  2. Form into patties.
  3. Place on grill. Cook 10 minutes, flip and cook ten minutes longer.
http://freshandfit.org/cheesy-jalapeno-corn-burgers/

Zucchini, Goat Cheese and Corn Pita Pizzas

zucchini corn and goat cheese pitzas

Today’s recipe is for zucchini, goat cheese and corn pita pizzas made on the grill. Sweet corn, zucchini and herbed goat cheese are piled onto pitas for tons of flavor and built in portion control. They are really quick to throw together and cook just as fast. This is a fun recipe for summertime parties and makes an awesome meatless monday recipe as well!

 

Zucchini, Goat Cheese and Corn Pita Pizzas

Yield: 2 pita pizzas

Zucchini, Goat Cheese and Corn Pita Pizzas

Ingredients

  • 2 pita breads
  • 1/2 c corn kernels, thawed if using frozen
  • 1 c zucchini, thinly sliced
  • 1/2 c soft herbed goat cheese
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 3 large basil leaves, chiffonade
  • Hard Parmesan cheese ribbons

Instructions

  1. Preheat grill to 400
  2. Smear goat cheese on each pita.
  3. Toss zucchini slices in olive oil. Grill zucchini for 5 minutes on grill.
  4. Assemble zucchini slices and corn on top of each pita. Season with salt and pepper.
  5. Place on grill for 5-7 minutes.
  6. Using a peeler, thinly peel ribbons of Parmesan to top pizza with.
  7. Carefully remove pita a from grill. Top with basil and Parmesan ribbons.
http://freshandfit.org/zucchini-goat-cheese-and-corn-pita-pizzas/

 

 

Grilled Peach Chick-Pizza

Grilled Peach ChickPizza Recipe

 

This doughy grilled peach chick-pizza reminds me of a cross between falafel, pizza and a peach tart.  Quite a meal packed into one. It is not super crispy in the center but is sturdy and can easily be picked up. I should also mention that it happens to be high in plant based protein, due to the chickpea flour used in the dough. This is an awesome pizza option for anyone avoiding wheat or suffering from gluten allergies; or if you’re like me, anyone who likes experimenting with different textures and flavors. The size of this pizza is small, but it is deceptively filling. Two people could be very satisfied splitting one. But if you are really hungry, make two and save the leftovers for later.

Grilled Peach Chick-Pizza

Serving Size: 1 small pizza, 6 slices

Grilled Peach Chick-Pizza

Ingredients

  • For the dough
  • 1 and 1/4 c chickpea flour
  • 1 egg
  • 1/2 c water
  • 2 tbsp ground flaxseed
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 1 tsp sea salt
  • For topping
  • 1 peach, cut into 1/2 inch thick slices
  • 1/2 c soft herb goat cheese
  • 3 tbsp olive oil
  • 1/2 a small red onion, thinly sliced
  • 1 small bell pepper, julienned
  • 2 c greens of choice - I used a mixture of baby kale and spinach.
  • 5-6 basil leaves for garnish

Instructions

  1. Preheat grill to 400. Set peach slices on grill cut side down for 5 minutes. Remove.
  2. Sauté onions and bell pepper in 2 tbsp olive oil until tender.
  3. In a large bowl combine chickpea flour, garlic, oregano, sea salt and flaxseed. Add egg and mix well.
  4. Add water and mix once more. Form into a ball.
  5. Press dough out onto a parchment lined baking sheet, leaving edges higher.
  6. Grill dough 5 minutes.
  7. Spread goat cheese over dough, top with onion, bell peppers, and greens and drizzle with 1 tbsp olive oil. grill another 15-20 minutes.
  8. Garnish with fresh basil.
http://freshandfit.org/grilled-peach-chick-pizza/

Grilled Fig and Quinoa Salad

grilled fig and quinoa salad recipe

This grilled fig and quinoa salad marks the first time I have used figs in a recipe, ever. For some reason, I have had a really hard time finding them – and I go to a lot of different grocery stores. Then last week I found these Black Mission Figs. They did not disappoint. Super ripe and sweet. I have many staples that I use regularly, but it is so much more interesting to try cooking with different and exotic ingredients. If it turns out bad, well I eat it anyway. This salad is perfect for when you are craving sweet and savory flavors. The fig and goat cheese compliment each other so well. I’ll be pairing them together again soon, maybe on a flatbread.

Grilled Fig and Quinoa Salad

Ingredients

  • 4 figs, halved
  • Leafy greens, I used a mix of baby kale, chard and spinach
  • 1/2 c dry quinoa
  • 1/3 c soft herbed goat cheese
  • 1/3 c red onion thinly sliced
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar

Instructions

  1. Cook quinoa according to directions. Allow quinoa to chill 30 minutes after cooking.
  2. Preheat grill to 350. Grill figs cut side down for 3 minutes. Remove from grill and set aside.
  3. In a large mixing bowl, whisk together honey and balsamic vinegar.
  4. Add red onion to bowl and toss.
  5. Assemble greens on serving platter.
  6. Top with chilled quinoa then assemble onions and figs.
  7. Drizzle balsamic honey dressing over the top and finish with dollops of goat cheese.
http://freshandfit.org/grilled-fig-salad-and-quinoa-salad/