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Found 7 results

  1. 1.25 Lb Honeysuckle Sweet Italian turkey sausage links (you could use their 1lb Mild Italian Turkey Sausage Roll but my grocery only carries the links) 1 Lb turkey thigh bacon 1 package steam in bag spinach 1 medium onion or 1.5 cups frozen chopped onions (I HATE chopping onions) 2Tbsp minced garlic 2Tbsp vegetable spread In a medium sized skillet over medium heat melt the spread and add onions and garlic, saute till the onions just start to brown Add ~2 cups of the frozen spinach to pan and heat till mostly dry (the steam in bag type has much less water with it than the block type so it works better for this type of preparation, no need to wait forever for the excess water to boil off) Create weave with bacon (this took all but 2 strips for me) Remove sausage filling from casing and place into 1 gallon freezer bag, flatten to ~ 1/4 in thick filling the bag Cut freezer bag and place turkey sausage sheet onto bacon weave Transfer filling from pan to sausage sheet Roll weave and sheet over filling Cook in Kamado at ~350F for ~45 minute, internal temperature should be around 170F
  2. I am not a fish eater, but would like to acquire a taste for it using my kamado. Do you guys have any suggestions for this endeavor? Cookbooks, receipes, videos, personal experience, etc.
  3. I have been exploring a LOT of new things on the grill and in the kitchen in the last year or two in the realm of healthy eating. I don't deny myself the things I love but I eat a LOT MORE things that are healthy now compared to before. What's the healthiest thing YOU cook on the grill for yourself or for family and friends? Share your recipes... show some photos!
  4. I recently started using the MyFitnessPal app to track my food and calorie intake. Their blog has some interesting recipes pop up occasionally. I saw this one come up a few days ago for Turkey Taco Soup and I wanted to give it at try. My girlfriend won't eat turkey so I substituted lean ground beef in this recipe... the Ingredients and nutritional information are as follows: Directions: I heated up my stock pot and then added the olive oil. I put in the onions and sauteed them for about 5 minutes. Then I added the garlic and green peppers and sauteed for another minute or so. Then in with the ground beef until it was browned, stirring constantly. After that, I added the rest of the ingredients, brought it to a boil and then reduced to a simmer with the lid on. I tasted this after simmering covered for about 20 minutes and decided it needed a little additional salt. I added 1 teaspoon of salt and maybe a quarter teaspoon cracked black pepper and let it simmer some more. One serving of this is about 2 cups, so a meal for me is about 1.5 servings or 3 cups.... You can garnish this with tortilla chips, green onions, cheese, sour cream or anything else you might like. The flavor of this one is pretty good! Note: The Bush item is Black Beans and this recipe also measured out to 5 2-cup servings which would make it 420 calories per serving...
  5. Well sort of. Healthy-ish anyway. The crust is all whole grain. We avoid bleached flour when possible. The sauce is a low sodium choice from Lowes supermarket. Added pesto made from basil in the garden. Toppings include spicy chicken sausage from Whole Foods, assorted organic veggies, mozzarella, and some spices. A few mesquite chips gave us some blue smoke once we cranked up the temp. It's hard to say what the cooking temp was because I took the grate probe off at about 400. Already blew out one probe at high temps. Temp was held back while we watched American Pharoah win the Travers. Oh well, pizza turned out great.
  6. Lemon Pepper Grilled Skinless Drumsticks You gotta love skinless drumsticks. Almost identical to boneless breast when it comes to nutrition but less than half the cost and they taste better to me. I know most of us are not super health conscious when it comes to serious BBQ but for that midweek family dinner, these work out great. A typical 6 oz. boneless breast serving has 210 calories, 6 grams of fat and 38 grams of protein. Three skinless drumsticks have 234 calories, 7.8 grams of fat and 38 grams of protein. I love cripsy chicken skin but these came out very juicy and flavorful even without it. 1. Wash about 1 pound of chicken drumsticks. 2. Peel the skin back and off using paper towels to grip the skin (kinda like we do rib membranes). 3. Toss legs in a tablespoon of olive oil, kosher salt, black pepper, garlic powder, onion powder and a tablespoon of lemon juice. 4. I don't marinade weekday cooks. Just got Akorn to about 300 degrees using a direct heat setup (hot coals in the center). 5. Put drumsticks directly over hot coals and closed lid. Turned every 3 minutes. Once all sides got a little sear, I moved drumsticks to the side to indirect heat cook. 6. Closed lid and checked on them every 10 minutes until they reached about 165*. It took about 15 minutes on the direct heat and then 20 minutes on the indirect heat. 7. Tossed them in another tablespoon of lemon juice and some chopped parsley after I took them off.
  7. Does anyone have a good source for dried figs they can recommend?
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