Monthly Archives: April 2015

  • Barbecue Portobello Mushroom Burgers with Grilled Onions and Pineapple

Barbecue Portobello Mushroom Burgers with Grilled Onions and Pineapple

Posted on April 22, 2015
Category:

Remember that easy and delicious barbecue sauce that we made together last week? Yes? Well, let’s do something with it other than just licking it straight off the spoon. Not that I know anybody who would do anything like that…

Please avert your eyes while I wipe barbecue sauce off my face.

So grilling. If you’re a carnivore, just the thought of grilling is probably enough to make you salivate. But if you’re a vegetarian, then you might be less than thrilled by the whole concept. Because often vegetarians get the short end of the stick during grilling season. Summer can be a endless loop of frozen veggie patties and tofu dogs. No bueno.

In an attempt to correct this problem, I set out to create a juicy, flavorful “burger” that the vegetarians could really sink their teeth into. And I think I finally hit the nail on the head with these Barbecue Portobello Mushroom Burgers with Grilled Onions and Pineapple.

As a self proclaimed carnivore, I have to admit that I COULD NOT STOP eating these portobello mushroom burgers. They are so ridiculously good! They have a lot of the same elements that you might find on a traditional burger, so that kind of tricks your brain into thinking you’re eating beef. Not that I think we need to be tricking ourselves (or others) into consuming vegetables. I just don’t know how else to explain it. Hopefully, you guys know what I’m getting at.

I’m confident in saying that even the meat-eaters will be able to get excited about these babies. And the vegetarians in your life with thank you for not forcing them to eat pre-formed, freezer-burned knock-offs. Happy grilling times for everyone!

Cheers,

Liz

Barbecue Portobello Mushroom Burgers with Grilled Onions and Pineapple

Serves 4

Barbecue Portobello Mushroom Burgers with Grilled Onions and Pineapple

Ingredients

  • 4 portobello mushrooms
  • 1 medium onion, sliced into rings
  • 4 pineapple slices
  • Extra-virgin olive oil
  • Salt
  • Black pepper
  • About 1/2 cup barbecue sauce
  • 4 brioche buns
  • 8 ounces havarti cheese, sliced
  • About 1 cup greens (arugula or spinach)

Instructions

  1. Pre-heat your grill to medium-high.
  2. Remove and discard the stems from the mushrooms. Using a small spoon, scrape out and discard the gills. Gently wipe the mushroom caps with a damp paper towel to clean them.
  3. Brush both sides of the mushrooms and the onion rings with olive oil. Season with salt and pepper. Place the mushroom caps, cap side down, and the onion rings on your pre-heated grill. Close the lid and cook for 5 minutes.
  4. Then flip the mushroom caps and the onion rings. Brush the mushroom caps with barbecue sauce. Add the pineapple slices to the grill. Close the lid and cook for 2-3 minutes.
  5. Brush the mushroom caps with additional barbecue sauce. Flip the pineapple slices. Add the brioche buns to the cooler side of your grill, dividing the havarti cheese slices evenly over the bottom half of each of the buns. Close the lid and cook for an additional 2-3 minutes.
  6. Remove everything from the grill. Place the barbecue mushroom caps on top of the cheese on the bottom half of the buns. Then top with the grilled onions, pineapple slices and a handful of greens. Top each burger with the top half of the bun. Serve immediately.
https://www.floatingkitchen.net/barbecue-portobello-mushroom-burgers-with-grilled-onions-and-pineapple/
  • Grilled Smashed Potatoes with Hatch Green Chile Guacamole

Grilled Smashed Potatoes with Hatch Green Chile Guacamole

Posted on April 20, 2015

Disclosure: A big thank you to the folks a Hatch Green Chile for stocking my freezer! As always, all opinions expressed are entirely my own. I am forever and always committed to sharing quality products and recipes with you.

Lately I’m in a bit of a mood. A mood where I just want to eat appetizers all the time.

Because they are just so gosh darn good.

But like WHY are little appetizers so much better than full sized foods? I need to know the answer to this question. Is it the cuteness factor? Is it because we get to eat them with our hands? Is it because the calories don’t count when you just pop a few in your mouth while standing over the sink?

What? You didn’t know about that last thing. Oh yeah. That’s totally true. I mean, it has to be true. Or else I’ll need to rethink my entire eating strategy. And I’m not really prepared to part with what I got going on now. So humor me.

While you are in the business of humoring me, why don’t you go ahead and make up a batch of these Grilled Smashed Potatoes with Hatch Green Chile Guacamole. Yeah, I’m being bossy today. Sorry. It’s Monday.

So grilled smashed potatoes. These are what you would get if a creamy mashed potato and a crispy grilled potato got married and had a baby. A delicious baby. Grilled smashed potatoes are pretty awesome all on their own, but since I can never leave well enough alone, I decided to top them with some hatch green chile guacamole with the extra bonus of having goat cheese stirred in. Oh yes.

These Grilled Smashed Potatoes with Hatch Green Chile Guacamole are such a great little party appetizer or side dish. You’re definitely going to want to put them on your “to-make” list for all your upcoming summertime events.

Fun fact of the day: did you know that for a chile to be labeled as a “hatch chile” it has to be grown in the Hatch Valley, in and around Hatch, New Mexico? That was news to me! Also, I’ve since learned that there are a lot of imposters in the grocery stores (i.e. chiles being labeled as “hatch”, even though they were not cultivated in Hatch Valley). And that’s not very cool.

One way to KNOW you are getting real, authentic hatch chiles is to order them from dedicated companies, such as the Hatch Chile Store. You can order fresh hatch chiles when they are in season (usually August through September). And for your year round hatch chile desires, the Hatch Chile Store has frozen hatch chiles that are roasted, peeled and ready to go. Convenience + flavor = a total WIN! Definitely make sure to check them out and see for yourself what makes hatch chiles so unique!

Cheers,

Liz

Grilled Smashed Potatoes with Hatch Green Chile Guacamole

Serves about 8

Grilled Smashed Potatoes with Hatch Green Chile Guacamole

Ingredients

  • For the Potatoes
  • 2 lbs small yellow or red skinned potatoes
  • Extra-virgin olive oil
  • Salt
  • Black pepper

  • For the Hatch Green Chile Guacamole
  • 2 roasted hatch green chiles, diced (about 1/4 - 1/3 cups)
  • 1 avocado
  • 2 tablespoons goat cheese crumbles
  • Squeeze of fresh lime juice
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

Instructions

  1. Boil the potatoes. Place the potatoes in a large pot and add enough cold water so they are covered by about 1-2 inches. Add a hefty pinch of salt. Bring the water to a boil over high heat. Adjust the heat to maintain a low boil and cook, uncovered, for about 15-20 minutes, or until the potatoes can be easily pierced with a small pairing knife. Drain the potatoes and set them aside until they are cool enough to handle, about 15 minutes.
  2. While you are waiting for the potatoes to cool, pre-heat your grill to medium-high.
  3. Make the guacamole. Cut the avocado in half and remove and discard the seed. Scoop out the flesh and place it in a medium bowl with the other ingredients. Smash everything together with a fork. Cover and set aside.
  4. Once the potatoes are cool enough to handle, gently smash them until the skin starts to break around the edges. I like to use a spatula for this. Be careful not to push too hard, or they will start to fall apart. Brush some olive oil over top of the potatoes and sprinkle with salt and pepper. Place the potatoes, oiled side down, directly on your pre-heated grill. Brush the second side with olive oil and sprinkle with salt and pepper. Grill the potatoes about 5 minutes per side, or until the skin starts to crisp. Remove the potatoes from the grill.
  5. While the potatoes are still warm, top with about a teaspoon of the guacamole. Serve immediately.
https://www.floatingkitchen.net/grilled-smashed-potatoes-with-hatch-green-chile-guacamole/

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