Tasty Tuesday

Grilled Meatloaf & Grilled Corn Recipes {Tasty Tuesday}

June 12, 2012 By Lisa Leave a Comment

This is one my favorite times of year in Indiana. The weather is warm, the flowers are beautiful and there is lots and lots of corn! One of my favorite ways to make corn on the cob is on the grill. While some people soak the corn (husks and all) in cold water for an hour before grilling, we just throw them on the grill in the husks and let them cook for 10 – 12 minutes. It tastes absolutely amazing!

Since our home doesn’t have central air, we tend to do lots of grilling during the warm months to keep our house cooler. While I’d be happy to have steaks and corn every night, I’m pretty sure the steaks aren’t in the budget for every night! 🙂 While looking for other meats to cook on the grill, I’ve come across some great recipes, so I thought I’d share some of them with you over the next few weeks!

Today, I thought I’d share a recipe for grilled meatloaf.

Here’s what you’ll need:

2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 TBSP parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers

Instructions:

Place the ground beef in a food processor.
Add the onion, garlic and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt and pepper to the mixture.
With your hands mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.

If you like your ground beef a little rarer you can cook these for about 15 minutes. For more well done meat, cook just a little longer.

Voila…grilled meatloaf that doesn’t take too long to make and is healthy too!

Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday.

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Pomegranate Seed Cantaloupe Salsa

May 22, 2012 By Lisa Leave a Comment

One of the complaints I hear from people who are trying to lose weight is that they need more variety…and who can blame them? Eating the same things over and over again can be quite boring! If you’re on a weight loss journey, I encourage you to branch out and try some new fruits and veggies!

This tasty salsa recipe combines pomegranate seeds and diced cantaloupe with some more traditional salsa flavorings like cilantro and jalapeno.

Here’s what you’ll need:

1 lime, zested and juiced
2 Tbsp chopped fresh cilantro
1/4 cup finely chopped sweet onion
1 small jalapeno, seeds removed and finely chopped
1 ripe avocado, peeled and diced
1 cup diced cantaloupe
1 cup pomegranate seeds
1/2 teaspoon salt

Now that you’ve got all your ingredients out, you can whip this up in no time at all. Simply combine all the ingredients in a glass bowl. Cover the bowl with plastic wrap and refrigerate for about 30 minutes. Once you’re ready to serve it, lightly toss it and you’re good to go!

This salsa can be used in a variety of ways. Serve it as a dip with whole-wheat tortilla chips or use it as a relish with grilled fish or chicken. You can even eat it plain. I won’t tell!

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday.

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Bubbly Cheesy Stuffed Tomatoes

May 8, 2012 By Lisa Leave a Comment

I love spring! Not only does the weather warm up, but the Farmer’s Market opens up again. I love the Farmer’s Market. Every Wednesday and Saturday morning, my hubby and I walk down to the Farmer’s Market and load up on fresh veggies. We typically come home with zucchini, corn, tomatoes and onions.

Tomorrow I’m hoping to find some plum tomatoes so I can whip up some Bubbly Hot Cheesy Stuffed Tomatoes.

After looking at this recipe, you may be tempted to use whatever tomatoes you have on hand, but I want to caution you. This recipe calls for plum tomatoes because they’re not nearly as watery as other tomatoes. You need to use the inner pulp of the tomatoes and you don’t want them to be runny. Ok…on to the recipe.

Here’s what you’ll need:

4 plum tomatoes
1/2 cup shredded mozzarella cheese
2 Tbsp grated fresh Parmesan cheese
1/4 cup fresh basil leaves, torn small
1 garlic clove, minced or grated
salt and pepper to taste

Let’s get started…

Preheat your oven to 400 degrees.
Cut the plum tomatoes in half lengthwise and scoop the insides out into onto a cutting board.
Chop up the insides that you scooped out and put them in a mixing bowl.
Add the remaining ingredients to the bowl and mix together until well blended.
Set the tomato shells on a baking sheet cut side up.
Spoon the yummy mixture into the tomato shells on the baking sheet. Top with more Parmesan cheese if desired. (As far as I’m concerned, you can never have too much cheese)
Put in oven and bake for 10 to 15 minutes or until the cheese is melted and starting to brown.
Remove and let cool slightly. Serve warm.

See…I told you this was easy! Serve it up with some grilled chicken or a juicy steak and you have an out of this world tasty meal!

Makes 4 servings.

This recipe is great for those of you who have gluten issues or are on a low carb diet. If you’re not on a low carb diet or you don’t worry about gluten-free, you could add bread crumbs to the top before baking.

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Homemade Almond Butter {Tasty Tuesday}

May 1, 2012 By Lisa Leave a Comment

I love almond butter. Pair it up with an apple and it’s one of my favorite snacks. If you’re looking to eat healthier, you may be surprised to know that it’s really quite easy to make your own almond butter.

Here’s what you’ll need:

2 cups raw almonds
2 teaspoons of olive oil (more or less for texture)

You can also add a little honey if you’d prefer this to be sweeter.

Place your almonds on a baking sheet and place in a 350 degree oven. Roast almonds for 8 to 10 minutes, turning them once or twice during that time. Remove from oven and let cool to room temperature.

Put 1/2 cup of the almonds in your food processor and use the pulse setting to break them up.

You can save a bit of time by chopping the almonds up a little by hand before putting them in the food processor. I’m usually too lazy to do this, but if you feel the urge, you can throw the almonds in a ziploc bag and pound them with a mallet or a rolling pin before tossing them into the food processor.

After you’ve pulsed the first half of your almonds, drizzle in a bit of olive oil on them and turn the food processor back on. Let it run for a minute, stopping to scrape down the sides a few times.

A ball will begin to form. Stop the processor and use a fork to break the ball apart. Then, start the food processor again.

Add more nuts, then more olive oil, and keep repeating the process. Keep drizzling in oil until you get a consistency you like. Also, the longer you process the nuts, the creamier the mixture will get. If you don’t like the flavor of plain almond butter, feel free to add honey, salt, or other seasonings.

Once your almond butter is finished, store it in a sealed jar in the refrigerator. Mason jars are perfect for this!

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Crabby Asparagus Frittata {Tasty Tuesday}

April 3, 2012 By Lisa Leave a Comment

Eggs are one of my favorite foods. They’re a great source of protein and they’re tasty too. Plus, they work with most diets. If you’re eating low fat, use the whites only. If you’re eating low carb, eggs are perfect without doing much of anything!

Here’s a super tasty recipe that you can adapt to work with pretty much any diet plan. Depending on the type of diet you’re following, you can choose regular or low-fat cheeses. Also, be sure to check any sort of seasonings you use to make sure the ingredients fit your diet. As for the eggs, if you are eliminating egg yolks from your diet, egg whites works perfectly fine, as well. You’ll need 16 egg whites to equal 8 whole eggs.

1 cup fresh asparagus, cut small
1 cup fresh mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup red bell pepper, cleaned and cut into thin strips
1/2 cup flaked crab meat
8 eggs
1/4 cup water
1 tsp dried Italian seasoning (or other mixed seasoning)
1/2 cup shredded mozzarella cheese
1 Tbsp grated fresh Parmesan cheese

Preheat oven to 375 degrees. Spray or rub oil into a 10 inch oven-proof skillet.

Put skillet on stovetop burner set to medium-high heat. When skillet gets hot, add asparagus, mushrooms, onions and bell pepper and cook until just tender but still somewhat crisp. This will take about 4 or 5 minutes. Remove from heat.

Add the crab meat and stir to combine ingredients.

In a separate bowl, beat the eggs, water, and Italian seasoning until mixture is well blended, then stir in the mozzarella cheese.

Pour this mixture over the crab and veggies in the skillet, just shaking the skillet a little to combine; do not stir.
Put skillet back on stovetop over medium heat and cook just until eggs set up around the edges, about 5 to 6 minutes, then sprinkle with the Parmesan cheese.

Bake in 375 degree oven until top is lightly browned, eggs are completely set, about 8 to 10 minutes.
Remove from oven and let sit at room temperature for 3 to 5 minutes, then serve by cutting into wedges.

Serves 4 to 6 people depending on whether this is served as a dinner, breakfast, or lunch, and whether or not you’re serving with sides.

Photo Credit: Pixabay

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