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Posts Tagged ‘Big Green Egg’

bbqchicksand

Brandon grilled up a beer can chicken on the Egg for dinner Friday night. We had a lot of leftovers and he had fun creating this sandwich on Saturday for lunch.  This isn’t really a “recipe” but I know that people are always looking for ways to use leftover roasted/grilled chicken and this sandwich was delicious!

Beer Can Chicken BBQ Chicken Sandwich
(Recipe source Bakin’ and Eggs)

Ingredients:

2 slices of bread (we used sourdough – highly recommend!)
3/4 cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast)
2 slices sharp cheddar cheese
BBQ sauce (your favorite – recently we’ve been enjoying  Grendeddy Dave’s Hot BBQ Sauce)
Mayonnaise
Salt and pepper, to taste.

Directions:

Preheat convection oven or regular oven to 400 degrees.

Spread a thin layer of mayonnaise over one slice of bread. Place shredded chicken on top and then drizzle desired amount of BBQ sauce over the chicken. Add salt and pepper to taste. Place cheese on the other slice of bread.

We use our convection oven for heating sandwiches. This sandwich cooked for four about 5-6 minutes. In a normal oven, you may want to start out at about 10 minutes and watch it. When cheese is melted and chicken is warm the sandwich is ready. We cook the sandwich open faced and then place the cheese slice on top of the chicken before serving.

Told you this wasn’t a recipe! More of a creation! :)

Yield: 1 sandwich

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grilledshrimp

My parents just moved to Atlanta a few weeks ago. I went to visit last weekend while Brandon was in Vegas. My dad discovered the Dekalb Farmers Market and told me to bring a cooler so I could stock up. We spent our Sunday there – I was in heaven! If you live near Atlanta I highly recommend that you make a trip to check it out. Their prices are incredible. It’s really not a farmers market in the traditional sense. It started out as a produce stand in the 70′s and has grown into a Whole Foods/Trader Joe’s on steroids. If you’re familiar with Central Market in Texas it’s very similar. I could go on and on but I’ll spare you!

So I returned home yesterday with a trunkful of goods courtesy of my parents! One of the things I chose was the beautiful gulf shrimp you see in the photo above. Brandon had mentioned several times that he’d like to try to grill some of the jumbo shrimp so I thought he’d love these.

We grilled the shrimp tonight and served them with organic yellow grits and sauteed squash and zucchini (all from the Delkab Farmers Market). It was a delicious dinner and a nice change from heavy winter foods.

Grilled Shrimp
(Recipe source Bakin’ and Eggs)

Ingredients:

1 lb jumbo shrimp (16-18 shrimp per pound)
Olive oil
Seasoning of your choice – you could go as simple as olive oil, salt and pepper – we used a combination of The Dizzy Pig Tsunami Spin and Swamp Venom)

Directions:

Peel and devein shrimp, leaving tails on. Coat shrimp with a thin layer of olive oil and seasoning of your choice and let sit for about 30 minutes.

While shrimp is marinating, preheat grill to 400 degrees.

Grill shrimp for about 2-3 minutes per side, until the shrimp curl and are no longer pink. Serve immediately.

Yield: 2-3 servings

grilled-shrimp-plate

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indianchickenburgersday

I saw this recipe on Savory Spicy Sweet and sent the link to Brandon to see if he was interested (I do this often when I’m reading recipes online). His answer was a resounding “YES!” so I added it to the dinner menu this week. He’s been looking forward to it all week asking me when I was going to make the naan so we could have this for dinner. This is a relatively simple and quick dinner if you either buy naan or make your dough the night before.

The recipe calls these burgers but we made ours more slider/meatball size. They were the perfect size for lining up on the naan. The chicken mixture had a lot of flavor and the yogurt sauce was delicious. I really recommend you try these for something a little different.

Brandon took one bite and said “this is something I could eat a lot.” I got lots of “mmms” during dinner and he’s excited about leftovers for lunch tomorrow.

Indian Spiced Chicken Burgers
(Adapted from Savory Spicy Sweet, originally from Everyday Food: Great Food Fast)

Ingredients:

FOR THE CHICKEN BURGERS
1 lb ground chicken
2 green onions, diced
2 tbsp fresh ginger, grated or finely diced (forgot this at the grocery and used about a teaspoon of dried ground ginger)
2 tbsp fresh lemon juice
1 1/2 tsp paprika
1-2 tsp ground cumin
1/4 teaspoon cayenne pepper
Coarse salt and fresh ground pepper, to taste
6-8 pieces of naan
1 cucumber, sliced thinly (optional)
fresh cilantro (optional)

FOR THE YOGURT SAUCE
1/2 cup plain yogurt
1/2-1 teaspoon ground cumin
1 tbsp fresh lemon juice
1 clove garlic, minced
coarse salt and ground pepper, to taste

Directions:

Mix together everything above from the ground chicken through the salt and pepper. Put mixture aside and let rest for at least 10 minutes, up to 30 minutes.

Preheat the grill to 400 degrees. Combine ingredients for the yogurt sauce. Adjust seasoning to taste.

Form the chicken mixture into about 8 patties. Grill patties about 5 minutes per side or until the internal temperature reaches 160 degrees. You can also cook these on the stove top by heating olive oil in a skillet over medium to medium-high heat and cooking 3-4 minutes per side. Again, until internal temperature reaches 160 degrees.

Arrange 2 chicken patties on a piece of naan and top with yogurt sauce. Serve with sliced cucumbers and cilantro if desired.

Yield: 3-4 servings

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chickensalad

Grilled chicken salad is a versatile basic that’s a staple in our spring/summer dinner rotation. It’s  an easy, light entree that you can adapt to whatever your tastes are and what you have on hand. We love to top ours with avocado, toasted pecans, tomatoes and fresh fruit. You can whip up a homemade honey mustard in no time and it tastes far better than anything you’ll get out of a bottle. We enjoyed this dinner out on our deck tonight – one of the first nights that it has been warm enough to eat outside!

Grilled Chicken Salad
(Recipe source Bakin’ and Eggs)

Ingredients:

FOR THE SALAD:
2 boneless, skinless chicken breasts
2 tbsp olive oil
Grill rub of your choice (we love all of The Dizzy Pig rubs and used Jamaican Firewalk on this)
Lettuce of your choice (I used a bag of field greens)
1/4 cup pecans, toasted
4 strawberries, sliced
1 small tomato, diced
1 avocado, sliced

FOR THE DRESSING:
3 tbsp dijon mustard
2-3 tbsp honey
2 tbsp low-fat mayo
1-2 tbsp plain yogurt
2 tbsp olive oil
2 tsp apple cider or rice wine vinegar

Directions:

Preheat grill to 400 degrees.

Trim chicken breasts of any fat. Rub both sides with olive oil and coat with grill rub. Spray grill grates with cooking spray. Grill chicken approximately 6 minutes on each side or until the internal temperature reaches 160 degrees. Let rest 5 minutes before serving.

In the meantime, make your dressing by whisking all the ingredients together. Adjust to meet your taste (adding more of any ingredient if desired).

Plate salad, top with sliced grilled chicken and drizzle dressing on top.

Yield: 2 servings

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steaksandblog

We were seriously overdosed on turkey and while menu planning this week, steak sandwiches sounded great. I got the inspiration for this sandwich from Cooking Light but didn’t follow the recipe much at all when I was cooking. These turned out great and we have tons of steak leftover for lunches.

Also, this recipe will be the FIRST featuring the Big Green Egg – WooHoo!!!

Open Faced Steak Sandwiches with Horseradish Sauce
(Inspired by Cooking Light)

Ingredients:

STEAK
1 lb steak (flank, strip, ribeye – your choice)
1/3 cup soy sauce
1/3 cup olive oil
3 tbsp honey
3 cloves garlic, minced
2 tbsp rosemary
1 tbsp balsamic vinegar
1 tbsp freshly ground pepper

HORSERADISH SAUCE
1/4 cup prepared horseradish
1/4 cup light mayo
1/4 cup light sour cream

SANDWICH
1 tbsp olive oil
2 large onions, sliced thinly
1 cup baby greens
Thick bread slices (texas toast, Italian or French bread – your choice)
Steak, thinly sliced diagonally across the grain
Horseradish sauce

Directions:
Mix together steak marinade ingredients in a bowl with a wisk. Place steak in a large Ziploc bag and pour marinade over steak. Refrigerate overnight.

The next day, remove the steak from the fridge and let come to room temperature, about 30 minutes. Place cast iron grate on Big Green Egg (not required, but nice if you want the pretty char marks). Preheat grill to 400 degrees, about 20-30 minutes. Spray grate with nonstick cooking spray or brush with olive oil. Place steak on grill and cook with lid down about 8 minutes per side, rotating 90 degrees after 4 minutes on each side to get char marks. For medium rare, pull steak when the temperature registers 115-120 in the thickest part. Let rest at least 5 minutes before slicing to allow juices to redistribute.

Meanwhile, prepare the rest of the ingredients. Mix together horseradish sauce ingredients. Refrigerate until ready to serve.

Heat olive oil in a heavy skillet (I used cast iron) over medium-high heat. Add onions and cook, about 20 minutes, stirring frequently. Onions are ready when they have broken down and are a nice golden color.

To assemble the sandwiches lightly toast bread. Spread horseradish sauce on bread and layer baby greens. Place sliced steak over baby greens and top with onions and another dollop of the horseradish sauce.

I served these with homemade oven fries and mixed baby greens.

Check out those grill marks!

Check out those grill marks!

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