When summer arrives in Michigan, I become an outdoor foodie once again.
I like to experiment and eat fresher, healthier foods, and combine indoor and outdoor cooking projects. When cooking outdoors, I like a flat top grill because of the versatility one has in cooking. From breakfast, lunch, dinner or snacks, a grill keeps cleanup down and entertainment up. If you do not have a flat top grill, outdoor pots and pans will work to create those special meals.
Make this warm weather season light and airy, and enjoy the simple cooking conducive to the season. Enjoy the outdoors and all it has to offer.
Whether it’s meat skewers, steak, burgers, sausages, seafood, or veggies, everything tastes better grilled. This is a well-established fact, and the reason why everyone loves barbecue!
As always, I could not agree more!
Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at email@example.com.
Outdoor Grilled Vegetable Grill cakes (Pancakes)
· Pinch of Salt and Pepper for Taste
· 1/2 cup of Whole Wheat flour
· 1/2 cup Shredded cheese of choice
· Finely grate zucchini, yellow squash and Carrots. Remember to Squeeze out juice from zucchini, by placing in hands and releasing water.
· Combine zucchini, yellow squash, carrots and corn in a bowl.
· Add the egg, yogurt, salt, and pepper then combine.
· In a separate bowl, combine the flour, cornmeal, and baking powder. Then add the mix with the veggies.
· Add the cheese and fold in.
· Place oil on outdoor grill and pre- heat.
· Form the mixture into patties and determine size (small to medium).
· Allow ample time to brown each side and flatten with spatula.
· The cakes should be firm and golden when cooked.
Note: Serve with fruit and top Vegetable grill cakes with apple sauce or sour cream.
Outdoor Feta and Spinach Chicken Burgers
· Directions: · In a large mixing bowl, add ground turkey, spinach, feta cheese, breadcrumbs, garlic, oregano, parsley, dill, salt and pepper.
· Shape mixture into four equal sized burgers · Place on a parchment-lined plate and cover with plastic cling wrap.
· Transfer to the refrigerator for at least 30 minutes.
· Brush oil over the flat top grill or if using a grill pan brush interior of pan.
· Heat the grill and set dial on low-medium setting.
· Place patties on the grill, spacing them
· Cook until the internal temperature is 165 degrees.
· Toast the split hamburger buns on the grill, if desired.
· If no bun is desired serve on a bed of lettuce or Rice.
Note: Create your favorite topping for the turkey burger perhaps bib lettuce, fresh tomato, and pickles with a tangy mayo sauce. Fresh veggie and chips are a great addition to your presentation. Last, determine size from sliders to regular bun size. Your choice!