Some Quick and Easy Grilling (Healthy Too): Spaghetti Squash and Grilled Chicken

This was a nice meal as it did jnot take terribly long (just over a half hour) to cook, and the results are quite flavorful and it’s an all-around healthy meal.

To start, I took the squash and cut it in half lengthwise. I then score the inside with a fork and then drizzle on some oil, balsamic vinegar, pepper, paprika, lemon/lime zest, and then some parsley. Once cut and seasoned, I put these on the grill, cut side up. Since this takes about 35 minutes to cook, I then had a few minutes to prep the chicken and toss it on the grill as well.

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The chicken I initially tossed on the grill unseasoned and cooked both sides slightly. I then applied a mixture of balsamic and honey and cooked until almost done. I then applied my homemade bbq sauce (has stuff like tomoato paste, worcesteshire sauce, ground up garlic, onion, anaheim peppers, amongst other “secret” ingredients). I then cooked until i got a nice slight char on the sauce coating.

While that was going on, I placed some asparagus on the top rack of the grill and basted in a combination of truffle-infused oil and pumpkinseed oil.

Upon removing everything from the grill, I scooped out the squash and plated and then I cut up the chicken and placed on top.

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Enjoy.

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Mahi Mahi and Tacos

So a friend of mine through one of the cooking pages I am a part of on facebook happens to have a grapefruit tree- and well I love fresh right off the tree grapefruit. So from her picking them, putting them in a box, they came in 2 days.

It came down to planning a meal around the usage of some really fresh grapefruit…so what better then cooking up some fish- and I went with Mahi-mahi.

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Easy enough, I basted the filets with some oil, sprinkled on some black-garlic salt, threw on a few slices of fresh cut grapefruit, some red onion slices and some rosemary branches. I then took this, wrapped in parchment and tossed on the grill.

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While that was happening, I took a mango, peeled and diced it. Similarily, I diced up a few apricots. I threw both of these in a pan which was already heated with some oil, diced garlic clove, and some sweet onion. I let this mixture cook until the fruit was nice and soft. In a bowl, I had diced up a few tomatoes (cold from refrigeration) and when the fruit mix was to my liking I tossed it in with the tomato to make my version of a mango-apricot salsa.

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From there, I just cut up some radishes, orange peppers, and spinach leaves. When the fish was done on the grill, I cut it into smaller strips and then it was time to piece together the tacos and chow down.

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Enjoy.

 

Red Snapper on the Grill

Ahhh, so now with grilling season in full swing, it is time to have some fun and do some different things then the same old bbq chicken, hamburger (though I have made some insane versions), or steak (it does seem like this is something I can never get enough of). I do have a bit of a fondness for just about anything seafood (have not had the courage to try some raw oysters yet…possibly soon though), I decided to go with some Red Snapper.

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One of the things I love about shopping at Wegman’s is the vast variety of fish they start to bring in this time of year and it is not just filets but I can get the whole fish- and when it comes to grilling, the whole fish is the way to go.

On this particular day I was in the mood for some Red Snapper. After slicing it down the belly (and leaving it still intact as one piece) I seasoned it with some salt, peppercorn, sweet paprika, chili powder, diced scallions, and finished with some tangerine slices. I then closed the fish back up and coated the outside with some olive oil.

Before I tossed this on the grill (as it would not take too terribly long to cook) I had prepared some whole carrots which I peeled, cut slits into, and basted with a combination of brown sugar, honey, rum, and whiskey. This was wraped in aluminum foil and tossed on the grill to slowly cook and caramelize with the carrots.

While the carrots were on the grill, and then followed by the fish, I proceeded to make a simple mango sauce on the stove. I cut up a fresh mango into chuncks and hated on low. I proceeded to add in some diced sweet onions, some sherry vinegar, a pinch of sugar, and some salt and pepper. Upon completion of the fish, I then cut it into portions and topped with the mango sauce.

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Enjoy.

Lunch-time Salad

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Typically i try to reserve the “good stuff” and by that I mean the not quite as healthy food for dinnertime, so a lot of times when it comes to lunch I eat a bit lighter and have been leaning towards salads as of late.

In this instance, I went with a base of Romaine Lettuce and added in fresh Spinach leaves. From there I tossed in some chopped up carrots and cucumbers.

Somewhere along the lines I decided to toss in some strawberries and pineapple pieces as I figured they would bode nicely along with the pan seared tuna (seasoned with salt and pepper and sauteed in peanut oil).

Instead of actual dressings, I usually top my salads with some variation of oil/vinegar combo- I have various oils I may use such as sesame or olive and have various balsamis and white vinegars i.e. Juniper-Berry, Sherry, Honey-Chile…

 

Enjoy.