Grilled Quesadillas, Extra Juicy Turkey Burgers, and Chicken Thigh Kebabs
We’re taking a break this week for the holiday and bringing you a grilling episode we loved- number 72. Enjoy and we’ll see you next week!
Summer is in full swing and we’re all trying to beat the heat. Do your best to avoid the kitchen and grill up something beyond burgers or hot dogs. How about a grilled quesadilla, smokey and cheesy? Or try a turkey burger that is anything but dry or tasteless. We really fell in love with the chicken thigh kebabs’ spices and browned onions. To top it all off, we have two other ideas for the grill: oyster appetizers, and grilled peaches for dessert. Now get out there and get grilling!
Us Wisconsin women will put cream cheese wherever we can, and love it. In this case, it’s used as creamy addition to a quesadilla with shredded chicken and cheese. Plus, we think it helped keep the quesadilla in one piece on the grill. No matter if you’re true-blue cream cheese lover or not, we think you’ll love the simple pleasure of a warm grilled quesadilla off the grill.
- Keep things mild for kids but consider a pepper jack or red pepper flakes as an addition for those who like a kick.
- Grill these over medium low coals with the lid on (for charcoal) or medium low heat (gas) to avoid burning the tortilla before the cheese is melted.
- Serve with any or all of your favorite Tex-Mex sides like guacamole, pico de gallo, or your favorite fresh salsa.
Avoid a dry, tasteless turkey burger with the addition of grated onion, avocado, and a little mayo. A little fresh cabbage slaw on the side, and you’re in business.
- This is a very wet burger mix. Chill the mixture before you shape the patties or use sheets of plastic wrap to keep things tidy.
- We found these stuck to the grill something fierce. Here are some ideas for avoiding the “frankenburger” fate:
- Freeze the patties until solid (at least several hours) then grill frozen.
- Use plenty of oil on the patties and the grill.
- Consider bringing your cast iron pan out to the grill. No sticking on the grill and you can add plenty of oil.
Chicken Thigh Kebabs: NYTimes Cooking and Mark Bittman
Chicken thighs are an idea grilling option- full of flavor and are difficult to overcook. We grill them all summer long. Marinated in turmeric, sliced onions, garlic, and lemon, then grilled as kebabs, this might be our new favorite.
- Betsy cut her onions into chunks instead of slices and then threaded them on the kebabs with the chicken,
- Kate took out her mini cast iron skillet and fried up the onions alongside the chicken.
- No saffron, no problem! Neither one of us used it and we thought it was fine.
- We haven’t tried it, but this could likely be easily doubled.
- Serve this with some warm pita, a cucumber and tomato salad, and some salted yogurt or tzatziki sauce and you’re good to go.
From the Smorgasbord:
We talked about a couple foods we grill every summer, without fail.
Betsy makes grilled oysters. Take fresh oysters and place flat side down on a hot grill. Cook until the shell opens. Eat with a little hot sauce and saltines.
Kate makes grilled peaches and pineapple. Grilled peaches are delicious when split in half, pitted and grilled skin side down. Make sure you leave them on long enough to get soft and the sugars caramelize. Plain peaches are delicious but a little butter and brown sugar where the pit used to be is amazing. Pineapple is great when sliced into planks and placed right on the grill. Just like the peaches, let the fruit soften and get delicious caramel grill marks.
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