'Make it HEALTHY
I love to grill. I love the taste of it and love that it requires little to no cleanup. Propane or charcoal ... it doesn’t matter ... I love both of them.
My diet is comprised of a lot of meat but I do get tired of the same sides I make with it. Whether it be mashed cauliflower, brussels sprouts or green beans
.. I get tired of the same mundane thing. I’m going to offer a few recipes that make fantastic side dishes.
The first recipe is bacon-wrapped asparagus. This combines two of my favorite things ... bacon and asparagus.
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.
For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes.
Looking for something different to try with that asparagus? Look no further than these spinach steak pinwheels.
Lightly score steak by making shallow diagonal cuts at 1-in. intervals into top of steak; repeat cuts in opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness.
Remove plastic.
Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into 6 slices.
Lightly coat grill rack with cooking oil. Grill pinwheels, covered, over medium heat until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes on each side. Discard toothpicks before serving.
—————As you’ve probably figured out, I love bacon. I use it every chance I get. This next recipe is a great appetizer or you can even serve it at your next dinner party.
Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
—————Do you have a low-carb or healthy recipe you’d ...
