The Meal Plan
Mon (yoga/book group/legion)
Tues - portobello burgers
Wed - fish tacos
Thurs - leftover burgers
Fri - fish tacos
Sat - canoe trip
All American Portobello Burgers (Eating Well, June 2019) vegetarian
I've had quire a few variations on portobello burgers over the years, but this one made the top of my list for ease of prep and for taste. In some ways, this was a "duh" (smacks forehead) kind of recipe, but sometimes you need those. There is no marinating the mushrooms, the steak sauce is a brilliant addition, if you have thousand island dressing in the fridge, use that (I don't).;
My only comment would be to select larger mushroom caps over smaller, because they do shrink a bit on the grill. There's only two of us, so I grilled only what I needed for one meal, and then made fresh again the next night. Recipe is that simple. Recommended!
Serves 4 as written.
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| photo from eatingwell.com |
Cooking spray
¼ teaspoon ground pepper
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
4 teaspoons steak sauce
4 slices American cheese (I used roasted red pepper cheese slices)
4 whole-wheat buns, toasted if desired
1 cup shredded iceberg lettuce (I used butterleaf lettuce)
4 large tomato slices
Preheat grill to medium-high. Mix mayonnaise, ketchup and relish in a small bowl.
Coat mushrooms with cooking spray and sprinkle with pepper. Grill, turning occasionally, until tender, 10 to 12 minutes total.
Transfer the mushrooms to a plate and pat dry with paper towels.**Brush with steak sauce and top the gill side of each mushroom with a slice of cheese. Return the mushrooms to the grill and cook until the cheese is just melted, about 1 minute more. Serve on buns with the sauce, lettuce, tomatoes and onion and pickles, if desired.
**You don't have to do this whole "blot dry" business, just flip on the grill and let the grill do the work. Brush with steak sauce, add the cheese, and done!
Salmon Taco's (modified from Cooks Country)
The original recipe has you cooking the salmon on the stove. Why stink up the house if you can do cook the fish on the grill? Fish smell stays outside and you get a lovely grilled fish taco. Win-win!
These were quite tasty. This made two meals for two of us, plus a little bit extra that I tossed over salads. Recommended!
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| photo from cookscountry.com |
1 small red onion, halved and sliced thin (I lightly grilled to remove raw taste)
½ cup fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
¼ cup sour cream
1 teaspoon chili powder
2 (6-ounce) skin-on salmon fillets, 1 to 1 1/2 inches thick (I used 1 - 16oz skin on salmon fillet; was less expensive)
1 tablespoon vegetable oil
8 (6-inch) flour tortillas, lightly toasted (I prefer flour over corn)
Combine coleslaw mix, onion, 1/4 cup cilantro, 5 teaspoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Whisk sour cream, remaining 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in separate bowl. Combine chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper; season salmon with spice mixture.
Preheat grill to medium high (I aim for 350*) Cook salmon, skin side down, until well browned, 4 to 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), 4 to 6 minutes. (I prefer my salmon fully cooked, so I do about 10-12 minutes) Transfer salmon to plate and let cool slightly, about 2 minutes. Using 2 forks, flake fish into 1-inch pieces; discard skin.
Divide fish evenly among tortillas. Top with coleslaw mixture, sour cream mixture, and remaining 1/4 cup cilantro. Serve.
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