Lime Marinated Grilled Shrimp Salad

Now that winter is over and it’s officially spring (for the most part) it’s time to get “beach body ready”!  Even if you’re not trying to lose weight it’s always a good idea to eat a healthy balanced diet and this recipe is perfect.  When I made this dish I wanted something quick and easy to make with as few ingredients as possible and this is what I came up with 🙂

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Ingredients

1 pound shrimp, peeled & deveined
2 tbsp olive oil
2 tbsp lime juice
2 tsp lime zest
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
salt & pepper to taste
mixed greens
vinaigrette dressing

Directions

In a medium bowl combine shrimp, olive oil, lime juice, lime zest, cumin, oregano, garlic power, salt and pepper.  Toss shrimp so that each piece is evenly covered in marinade.  Cover with plastic wrap and refrigerate for 15 minutes.

Heat grill or grill pan over medium high heat.  Place shrimp on grill and cook about 4 minutes on each side.  Allow shrimp to cool slightly and serve on top of mixed greens tossed with vinaigrette dressing.

 

*An NCJ Original*

 

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Grilled Peaches with Mascarpone

Continueing my week long series on Peaches, I bring to you this amazingly simple recipe.  There’s honey, butter and peaches.  What could be wrong with that?!  I made these for my family and my dad especially loved them.  I think he ate half the tray but who’s counting, right?  Grilling the peaches actually carmelizes the sugar in the honey giving them a sweet smoky flavor unlike anything I’ve ever tasted.  These would be a perfect dessert on a warm day when you already have the grill out.  Quick, easy and delicious.

Ingredients

8 ounces Mascarpone cheese
6 medium peaches, halved and pitted
2 tbsp butter
4 tbsp honey, divided
1 tbsp rosemary, minced plus one whole sprig

Directions

Bring Mascarpone cheese to room temperature. Heat grill to medium high heat.

In a small saucepan, melt butter and 2 tablespoons honey and cook on low heat for 1 minute while constantly stirring.  Add rosemary sprig and simmer on medium heat for another minute.  Remove from heat and remove rosemary sprig.  Using a pastry brush, baste cut side of peaches with honey.  If you don’t have a brush you can simply dip the cut side of the peaches into the honey butter mixture.   Add peaches to grill cut side down and cook for 4-5 minutes.  Turn peaches and baste again with honey butter mixture and cook for 3-4 more minutes.

Remove peaches from grill and plate on individual plates or platter. Add one tablespoon Mascarpone per peach half, drizzle with remaining honey butter and plain honey and garnish with minced rosemary.

 

Recipe adapted from Go Bold With Butter

 

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Grilled BBQ Turkey Burger

I’m the type of girl that will go to a burger restaurant and order a turkey burger just because I love them so much!  Don’t get me wrong, I eat meat but there’s something about a nice juicy turkey burger that just doesn’t compare.  Unfortunately most places will serve you a dry flat patty that they probably ordered in bulk and this can be so disappointing.  So I decided to make my own recipe that gives you a thick juicy burger that just happens to be turkey.

I like putting barbecue sauce in meat because it adds moisture while at the same time giving a smoky flavor.  Just choose your favorite sauce and make sure to save some to serve on the side.  Another key to keeping the meat moist is the addition of the onion and bell peppers.  I used to add them to the meat raw but by sautéing them first it takes away some of that raw texture while adding even more flavor.

 

Yield: Makes about 6 patties

Ingredients

1 pound ground turkey

1 tbsp olive oil

1/2 onion, diced

1/2 green pepper, diced

3 garlic cloves, minced

2 tbsp barbecue sauce

1 1/2 tbsp bread crumbs

Salt & Pepper to taste

6 slices pepper jack cheese

lettuce & sliced  tomatoes (optional

 

Directions

In a large saucepan heat olive oil over medium heat.  Add onion, bell pepper and garlic and sauté until just softened, about 3 minutes.  Combine all ingredients in a large bowl and mix well.  Form into burger patties about 3/4 inch thick and place on pre heated grill.  Burgers can also be sautéed in a pan over medium heat.  Cook to desired temperature and melt cheese on burger for about 1 minute.  Garnish with lettuce and tomatoes.

*An NCJ Original*

 

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Barbecue Salmon

 

Ingredients

  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Nature’s Seasoning to taste
  • 4 (3 ounce) salmon filets, skin on
  • Favorite barbecue sauce
  • 3 teaspoons fresh chives, minced

 

Directions

  1. Season salmon with salt, pepper & Nature’s Seasoning. Heat olive oil in a saucepan over medium heat. Once oil is hot add salmon (do not add till the oil his hot, this creates a nice crust on the fish).
  2. Sear on each side about 4-5 minutes. Remove salmon from heat.
  3. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with barbecue sauce.
  4. Broil on low heat, 3 to 5 minutes. Just before serving, sprinkle each with fresh chives.

 

An NCJ Original

 

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