Archive for July, 2011

Stuffed Green Peppers

Monday, July 18th, 2011
Two green peppers

Two green peppers

I started with 2 standard green pepper, sliced in half with the seeds and ribs removed. I Dropped them into boiling water for 2 minutes, then into a ice bath to cool fast. they are now ready for the stuffing.
Blanched peppers

Blanched peppers

Stuffing:

  • 1/2 Lb. browned lean hamburger
  • 2 cups cooked rice
  • 1/2 can diced tomatoes
  • 3/4 cup grated cheddar cheese
  • 1/2 Tsp dried oregano
  • 1/2 Tsp basil
  • 1 Tbsp ketchup
  • 4 minced green onions
  • 1/2 Tsp minced garlic

stuffing

stuffing

Pack the stuffing in, leaving it just a little shy of the top. Grate some mozzarella to top it all off.

  • Egg to 350 degrees.
  • Raised grate level with gasket.
  • 30 to 40 minutes.
  • Half a handfull soaked hickory chips added to the hot lump.

Egg ready

Egg ready

This may have been the easiest cook so far, and the most delicious. The egg almost makes it seem easy.

Ready to eat

Ready to eat

Baking with Granny Smith

Monday, July 18th, 2011
Two Granny Smith Apples

Two Granny Smith Apples

The Big Green Egg makes a very nice accessory, the half moon raised grid w/ drip pan. It allows you to use the high dome heat and catch any drippings, while leaving your regular grill open for other grilling opportunities. This an easy and quick to fix recipe, only thing is it should not be attempted without vanilla ice cream. French vanilla would be my choice.

Ingredients:

•4 large good baking apples, such as Rome Beauty, Golden Delicious
•1/4 cup brown sugar
•1 teaspoon cinnamon
•1/4 cup chopped pecans
•1/4 cup chopped raisins
•1 Tbsp butter

Cored and seeds removed

Cored and seeds removed

Stuffing the apples

Stuffing the apples

Prep:
•Egg to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.
•Mix up your filling and pack it in

•A little coating of butter on top and your ready to go.

•Line drip pan with foil for easy cleanup.

•Egg 40 minutes or until soft when checked with a tooth pick.
•Cut into halves and lay on the ice cream.

Apples Finished Baking

Apples Finished Baking

Apples and ice cream

Apples and ice cream

Hawaiian Turkey Tenderloin

Thursday, July 7th, 2011

This is a quick and easy recipe perfect for a healthy weeknight dinner.

First I took a defrosted turkey tenderloin (you could also use pork) and marinated it for 4 hours in a mixture of Lawry’s Hawaiian Marinade and pineapple juice. The juice came from a can of sliced pineapple I had and was planning on using later.

Marinate for anywhere from 1 to 8 hours.

I set the EGG up for direct heat cooking at about 425 degrees. Once the heat was set I put the turkey on the grill and allowed it to cook.

425 degrees, direct heat

I didn’t really time what I was doing, but I imagine it was cooked on each side for somewhere around 9 minutes. Once it looked like it was just about done I added the pineapple slices I had to the grill.

With the added pineapple

I usually let the pineapple cook for about 2 or 3 minutes on each side. The goal is for them to soften a bit and get those nice grill marks without them falling apart on you.

Almost done!

Once I knew the tenderloin was done I pulled it from the EGG and immediately wrapped it in aluminum foil. I set it aside and let it settle while I finished the rest of dinner. After about 3 minutes the pineapple was ready go to.

Perfect!

Once everything else was ready I sliced the turkey into medium size pieces and it was ready to server. Paired with brown rice and a small salad the turkey and pineapple were terrific! All together this healthy and delicious dinner probably took about half and hour to make.

Sliced and paired with a salad and rice

Enjoy!!

Healthy and Delicious!