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By Request, More Summer Cooking Favorites (Giveaway Coming!)

Perfect Turkey Burgers

Here are a few more summer BBQ favorites: How about you? What’s your favorite food to grill? I just had to share with you the juiciest, most delicious turkey burger on the planet. A burger so delectable, sweet and spicy. One that everyone loves. A healthier and juicy burger with gooey melted Pepper Jack cheese oozing everywhere. You’re going to want to toss these meat-treats on the BBQ this weekend. Invite your friends over, shout it out from the roof-tops… “I’ve finally found it!” (recipe below)

Oprah says: “I believe it may be the best turkey burger in the entire world.” And I couldn’t agree more. If you’re searching for the PERFECT turkey burger this it!

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*Watch your e-mail in the next few days for the next Giveaway!* (Hint: a fun to wear, Baked in Maine T-shirt or The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days (Hardcover) by Linda Greenlaw

             

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Perfect Turkey Burgers

Ingredients:

 Serves 6-8

  • 1/4 cup thinly sliced scallions
  • 1/2 cup finely chopped celery
  • 3 Granny Smith apples , peeled and diced
  • 1/8 cup canola or olive oil
  • 4 pounds ground turkey breast
  • 1 Tbsp. salt
  • 1 Tbsp. black pepper
  • 2 tsp. Tabasco chipotle pepper sauce
  • 1 lemon , juiced and grated zest
  • 1/2 bunch parsley , finely chopped
  • 1/4 cup Major Grey’s Chutney, pureed or not.
  • Pepper Jack cheese, sliced
  • lettuce and tomato
  • Thin rolls, sliced

*Note You can find Major Grey’s Chutney in the “International section” of any large grocery store. Of course, if you’re in the U.K. you can find it anywhere..

Directions:

  1. Sauté the scallions, celery and apples in the canola/olive oil until tender. Let cool.
  2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours, so they firm up.
  3. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side (without turning) for 7 minutes or until meat is thoroughly cooked. Top with sliced Pepper Jack cheese. Grill your rolls. Add mayo, salsa or Major Grey’s Chutney to your roll. Pile on some lettuce and sliced tomato. Get plenty of napkins, you’ll need them!

Grilled Romaine Recipe

Grilled Romaine is one of my new favorite salads. Absolutely delicious and very simple to make. I love anything grilled, and just couldn’t wait to BBQ some lettuce! So easy, slice a head of romaine lettuce in half (the long way.) Brush all sides with olive oil and grill until slightly wilted. Dress with Ceasar dressing, add lots of Parmesan cheese, tomatoes, and olives. Everyone loves it. Just love how it gets all sweet, juicy and caramelized. De-lish! What’re your favorite foods to grill??

Ingredients:

  • (serves 4)
  • 2 heads of Romaine, sliced in half, (keeping the stem ends attached)
  • Olive oil, for grilling and dressing
  • 1/2 cup Parmesan cheese
  • 1 lemon, quartered
  • Roasted garlic, minced (optional)
  • Tomatoes (optional)
  • Black olives (optional)

*Or serve with your favorite Caesar dressing.

 

Preparation:

Brush the sliced Romaine (all-over) lightly with olive oil. Season with salt and pepper. Sprinkle with a little Parmesan. Toss on a hot BBQ (or oven broil). Cook (turning once) until the leaves char slightly and start to wilt.

Serve cut-side up. Sprinkle on more fresh Parmesan, add garlic, tomatoes, and olives (optional) Squeeze each with a lemon wedge.

 

Watermelon Summer Salad

Ingredients:

  • 1 (5-pound) watermelon
  • 1 Vidalia onion
  • 1 cucumber, sliced (optional)
  • 1/4 cup red wine or balsamic vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs

Directions

In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate.

Mediterranean Couscous Salad

The fresh ingredients listed are usually kitchen staples so this is easy to fix in a flash. I’m one for improvising so feel free to use what’s fresh, in season and available.

One of my favorite summer salads, so easy, quick, and healthy. All of my favorites: extra virgin olive oil, lemon, cucumbers, tomatoes, olives, feta and fresh herbs. You’ll get plenty of raves with this one… Last August, my cousin Terry, her husband Steve, and daughter Sidney were visiting Portland, Maine (from New Jersey). In rush, I through together this delicious, Mediterranean style couscous salad with Terry in mind. A real hit, she was crazy about it.  I happily added this scrumptious fresh side dish/salad to my long list of favorites. I hope you like too.

 

INGREDIENTS:

  • 1 box NearEast couscous cooked (follow package directions)
  • 2 handfuls cherry tomatoes, halved
  • 1 medium cucumber, peeled and cut into 1/4″ pieces
  • 1 cup of chickpeas
  • 1 handful black olives
  • 1 lemon and/or lime
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. dill (optional)
  • 1/2 tsp. sea salt
  • freshly ground pepper
  • 1/4 cup fresh parsley, cilantro, dill or basil (your choice chopped)
  • 1/3 cup (or more) feta cheese, crumbled
  • 1/4 cup parmesan cheese (optional)

 

METHOD:

Combine couscous, feta, tomatoes, cucumber, chickpeas and olives in a large bowl. Squeeze in lime or lime juice and I like to grate in a little zest before squeezing the lemon. Add everything else and toss gently.

Let me know what you think…

 

 

 

 

Summer is here… Let’s have a BBQ!

Grilled Chicken with Blueberry BBQ Sauce

One of my favorite summer dinners has to be grilled BBQ chicken, grilled corn and zucchini. I do love all BBQ sauce, but who says BBQ sauce has to red and tomatoey anyway? Let’s change it up with a delightful homemade blueberry BBQ sauce that’s naturally sweet, savory and just a little bit spicy. A healthier (low-sugar!) alternative to bottled sauce. And guaranteed to be the hit at your next dinner party. PS. This easy to make healthier sauce is so scrumptious you’ll want to make extra and serve it over everything!

Bon Appétit!

PS. If you have any grilling tips to share, please leave a comment below, seriously. I need help!

 

Ingredients:

  • 1 cup fresh blueberries (I used wild Maine Blueberries)
  • 1 cup ketchup
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 4 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch of cayenne pepper
  • salt & pepper to taste
  • 1 teaspoon ground mustard, or sub. Dijon mustard

Directions:

For Blueberry BBQ sauce..

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, whisking frequently, for an hour or so..

* Grilled corn and zucchini take about 10 minutes each to cook.

*BBQ: Tips for chicken:

You all know that I LOVE to cook. But I have to admit that grilling is not my favorite. I just don’t like standing there over the hot grill when I could be running around doing something else. So I always try to find someone else to take “the grill guy” job. I’m just too damn busy, and I’ll run-away from the grill. Not a good idea, the un-attended food will burn. I need someone else to blame. Anyway…

1. Here’s the best way to BBQ chicken that I’ve found. First of all, I like a whole chicken, cut-up. This way you get two of everything, 2 breasts, 2 legs, 2 wings, 2 thighs etc. I find that cooking bone-in chicken (and with the protective skin) is so much juicier. Another thing, I find poaching (or boiling) the chicken (for 15-20 minutes) is the answer to the question “is this done yet?” Not only is the chicken moist and perfectly cooked but less apt to dry-out (or burn) on the grill.

*For boneless chicken you absolutely must marinade before cooking, or at the very least cover with lots of canola oil. Try to marinade your chicken (in a nice Italian dressing) a day before cooking, or as soon as you think of it.

A good rule for perfectly cooked BBQ chicken is to grill on low, and cook it slow….

**Yes, that’s right. Lower and slower is the golden rule with grilled chicken.

2. Spray or oil the chicken pieces liberally before tossing it on the grill, and a sprinkle salt & pepper. You’ll want to grill at a medium-low temperature for 5-10 minutes (on each side). Don’t try to move the pieces around before they’re cooked, unless it flares-up. In that case, move the chicken off the flame and turn the temp. down. I’ve even been known to douse the flames with a little beer. Everyone watching will say: “WOW! That was so cool!” Now, you can see why I’m not the go-to grill-girl.

3. Next, brush the sauce (or marinade) on the cooked side of the chicken after you turn it. Or the sugars in the sauce will flame-up and burn. A a few grill-marks are a good thing, a lot of char is bad. You may want to serve some blueberry BBQ sauce on the side for dipping. I’m hungry, let’s eat!

Our appetizer….

Grilled Zucchini with Spicy Horseradish Sauce

Do you love zucchini? Here’s a simple recipe for grilled zucchini with the most delicious spicy horseradish sauce! Try this super easy, tasty appetizer at your next BBQ and you’ll see for yourself. Let me know if you like it.

If you’re looking for a new favorite way to prepare zucchini this is it….

Ingredients:

2-3 zucchini and/or summer squash (sliced on the diagonal)

Olive oil (for coating)

Seasoned salt (your favorite blend)

Spicy sauce:

1/2 cup mayo (lite) or sub. Greek yogurt.

2-3 tsps. horseradish (prepared)

lemon juice (squeeze a wedge)

salt & pepper

Directions:  Mix up and chill the sauce ingredients, add more horseradish if you like it extra spicy. Slice the zucchini/squash on the diagonal about 1/2″ thick placing on a large platter. Brush with olive oil, turn and brush again. Sprinkle only one side with seasoned salt. Grill on med-high heat until you see nice dark grill marks on each side.

Serve with garden veggies and the spicy sauce, make NO mention of the horseradish (some people say they hate it). Everyone really loves this delicious spicy sauce (trust me!) and you will want to use it on sandwiches too, YUM!

 

Grilled Corn with Lime and Basil

Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!

For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!

These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..

PS. If you like this recipe, you can subscribe to receive new free recipes and give-aways via email.

Ingredients:

  • 6 Ears corn, husked
  • 3-4 Tablespoons finely chopped fresh basil leaves.
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons butter
  • ½ tsp. finely grated lime zest
  • 1 Tb. fresh lime juice
  • ¼ tsp. salt
  • ⅛ tsp. freshly ground black pepper

Instructions:

Preheat the grill to medium-high. Oil the grill’s surface.

  1. In a small bowl, combine the basil, olive oil, melted butter, lime juice, lime zest, salt and pepper.
  2. Grill the corn until it is slightly softened and charred in spots, about 10 minutes, turning several times. Watch it carefully so it doesn’t burn.
  3. Place the grilled corn on a large platter, drizzle or brush the lime/basil butter all over the corn and roll the corn around to coat evenly.

Watermelon Summer Salad

Nothing says the beginning of summer like watermelon. Sweet juicy delicious watermelon. A seasonal delight like no other. We all craved it as kids and still do. Here’s a surprisingly delicious and grown-up way to serve this simple cool refreshing salad at your next BBQ or dinner party.

We’re going to add some crumbled feta cheese, a few mint leaves, cucumbers or onions…

Ingredients:

  • 1 (5-pound) watermelon
  • 1 Vidalia onion
  • 1 cucumber, sliced (optional)
  • 1/4 cup red wine or balsamic vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs

Directions

In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..

 

The Best Dark Chocolate Brownies, Ever.

 

Ingredients:

5 ounces of dark chocolate chips, melted and cooled….. (I used Ghirardelli 60% cacao)
2 sticks of salted butter, softened  (or sub. smart balance)
2 cups sugar (or sweetener of choice)
4 large eggs
3 teaspoons of vanilla
1/2 cup whole-wheat pastry flour (buy this at the health-food store)
3/4 cup all-purpose white flour (I use organic)
1/4 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
1 cup nuts (optional)
1 cup blueberries (fresh or frozen)

Instructions:

  • Pre-heat oven to 350* Grease or spray a 9 X 13 pan.
  • Melt 5 ounces of chocolate chips (use your glass measuring cup) in the microwave ( 30 second intervals) and cool the chocolate completely before using!
  • Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla.
  • Turn the mixer on low, and drizzle in the cooled, melted chocolate. Mix until just combined. Add flour, cocoa, baking powder and mix until just combined, scrape the sides of the bowl and mix 5 seconds more.
  • Add the chocolate chips, blueberries, and nuts (if using) mixing a few seconds more,  until just combined.

Bake for about 30 min. at 350. You’ll know when they’re done when your house fills with the aroma of fresh baked brownies and you just can’t stand waitin’ any longer!!! People will start roaming around your kitchen asking “are they ready yet?” Just tease them a little at first and say “oh no, they must cool first!” While you carefully cut a crispy “corner brownie” and hide somewhere to eat that first hot, chocolatey,  gooey piece of heaven! Trust me, these fabulous brownies won’t last long……

Bon Appétit!

 

Let’s BBQ!


 

 

 

 

 

 

My BBQ Favorites.. & A Great Grilled Romaine Recipe

Grilled Romaine is one of my new favorite salads. Absolutely delicious and very simple to make. I love anything grilled, and just couldn’t wait to BBQ some lettuce! Add lots of Parmesan cheese, tomatoes, and olives. We’ve tossed some Romaine lettuce on the BBQ several times this summer… Everyone loves it.

Below, I listed some of my favorite foods to grill. I even like to BBQ fruit. Just love how it gets all sweet, juicy and caramelized. De-lish! What’re your favorite foods to grill??

Bon Appétit!

~Lisa xo

 

Perfect Turkey Burgers ~ Juicy!

 

Simple Grilled, Baked or Broiled Salmon with Asparagus

 

 

Grilled Zucchini with a Spicy Sauce

 

 

Grilled Chicken With Blueberry BBQ Sauce

 

 

Grilled Corn with Lime and Basil

 

 

How to Steam Lobster and Clams:

(Not grilled, but I do love lobster)

 

 Grilled Romaine Recipe

 

Ingredients:

  • (serves 4)
  • 2 heads of Romaine, sliced in half, (keeping the stem ends attached)
  • Olive oil, for grilling and dressing
  • 1/2 cup Parmesan cheese
  • 1 lemon, quartered
  • Roasted garlic, minced (optional)
  • Tomatoes (optional)
  • Black olives (optional)

*Or serve with your favorite Caesar dressing.

 

Preparation:

Brush the sliced Romaine (all-over) lightly with olive oil. Season with salt and pepper. Sprinkle with a little Parmesan. Toss on a hot BBQ (or oven broil). Cook (turning once) until the leaves char slightly and start to wilt.

Serve cut-side up. Sprinkle on more fresh Parmesan, add garlic, tomatoes, and olives (optional) Squeeze each with a lemon wedge.

Enjoy!

 

Watermelon Summer Salad

Nothing says the beginning of summer like watermelon. Sweet juicy delicious watermelon. A seasonal delight like no other. We all craved it as kids and still do. Here’s a surprisingly delicious and grown-up way to serve this simple cool refreshing salad at your next BBQ or dinner party.

We’re going to add some crumbled feta cheese, a few mint leaves, cucumbers or onions…

Bon Appétit!

 

 

Watermelon Summer Salad

Ingredients:

  • 1 (5-pound) watermelon
  • 1 Vidalia onion
  • 1 cucumber, sliced (optional)
  • 1/4 cup red wine or balsamic vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs

Directions

In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..

Enjoy!

 

Shrimp and Orzo Salad

 

I have to share with you my new favorite summer salad. A wonderful simple and delicious side-dish with shrimp, lots of fresh herbs and gorgeous garden vegetables. One that is both cool and classy at the same time. A truly magical combination of exquisite flavors that is sure to bring smiles to everyone at your table. Let this shrimp salad rock your next BBQ!

Bon Appétit!

You can see the recipe (below) is super easy. I really do love the addition of Major Grey Chutney. A little spicy and sweet (jut like me!) Oh, I’ve listed several optional ingredients for you. This is your salad now, have fun and make it any way you want…

 

Shrimp and Orzo Salad

(recipe courtesy James Fielder)

 

Ingredients:

1 16 oz box of orzo (rice-shaped pasta)

1 cucumber, diced into ¼ -inch-thick pieces

8-12 oz. of cooked salad shrimp

1/2 cup Major Grey Chutney

1/2 cup mayonnaise

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

Salt and pepper, to taste

1 tablespoon fresh lemon juice, and zest

1 tablespoon olive oil

5 oz. of feta cheese, crumbled (optional)

1 pint cherry tomatoes, halved (optional)

1 bunch green onions, chopped (optional)

1 pint fresh peas (optional)

 

Method:

*Note: We buy 2-3 (4 oz.) bags of inexpensive frozen (wild-caught) salad shrimp.

Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add everything listed above that you like. Toss well and refrigerate.

Enjoy!