Turkey Bacon Brie Grilled Cheese

Turkey Bacon Brie Grilled Cheese

Yield: 2 sandwiches

Ingredients

• butter
• 4 pieces of artisan bread
• 4 ounces of brie (enough to cover one side of bread)
• 4 ounces of Jennie-O Oven Ready Turkey (a few pieces per sandwich)
• 2 slices of thick cut bacon, cooked
• 1/4 cup mayonnaise
• 1/4 tsp garlic

Instructions

1. Mix together the mayonnaise and garlic salt. Set aside.
2. Spread butter on one side of each of the pieces of bread. Heat a large skillet with a lid over medium low heat. Put two pieces of bread butter side down in the skillet. Add the brie, the turkey, the bacon, and then spread the mayo mixture on the other piece of bread and place it mayo side down, butter side up to top off the two sandwiches.
3. Cover the skillet and cook over low heat for a few minutes. Carefully flip the sandwiches and cook, covered, for another minute or two. Serve immediately.

source:http://www.wineandglue.com/

Grilled Scallops with Avocado & Corn Salsa {and Honey-Lime Vinaigrette}

Grilled Scallops with Avocado & Corn Salsa {and Honey-Lime Vinaigrette}

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course: Appetizer, entree, Main Course
Cuisine: American, Tex-Mex
Servings: 4
Calories: 423 kcal
Author: Cheyanne Bany

Ingredients

• 2 pounds Large Sea Scallops - side muscle removed & patted dry
• Kosher Salt & Fresh Ground Pepper , to taste

Salsa:

• 1 Hass Avocado – pitted, peeled & small dice
• 2 Ears Corn - shucked
• ¼ Red Onion – finely diced
• 1 Jalapeno – seeded and finely diced
• 1 TBS Cilantro Leaves – roughly chopped
• 1 Lime – juice
• Dash Crushed Red Pepper Flakes (optional)
• Vinaigrette: (yield about 2/3 Cup)
• 2 Limes – juiced (about ¼ cup)
• 3 TBS Honey
• 1 tsp Dijon Mustard
• ¼ Heaping tsp Garlic Powder
• ¼ Heaping tsp Cumin
• 1/8 tsp Coriander
• ½ tsp Kosher Salt
• 1/8 tsp Ground Black Pepper
• ¼ Cup Good Olive Oil , plus more for grilling

Instructions

1. Make the dressing: In the bowl of a food processor add all ingredients except oil. Process together. With the motor running, slowly stream in oil. Process until emulsified. Transfer to a container, cover and refrigerate until ready to use. Make sure you shake dressing well before using.
2. Make the salsa: Combine all the ingredients for the salsa, except the corn, in a medium sized bowl. Season with a scant ¼ teaspoon kosher salt. Set aside.
3. Heat grill to medium high. Place corn on grill and cook, turning occasionally, until charred in spots and corn is cooked through, about 10 minutes total. Remove corn from grill and let cool slightly. Slice kernels off cob and transfer to bowl with salsa and gently stir to combine. Taste salsa and adjust for seasoning with salt and pepper.
4. Drizzle scallops with a bit of olive and season with salt and pepper. Place scallops on grill and cook, turning once, until lightly charred and just cooked through, about 3-4 minutes per side.
5. To Serve: Transfer scallops to a serving platter. Spoon salsa alongside of scallops and drizzle with some of the vinaigrette. Serve with remaining vinaigrette on side. Enjoy!

Recipe Notes
*If you don’t have a food processor you can use a mason jar to make the vinaigrette. Just close and shake jar vigorously to emulsify.
*Dressing will keep up to 5 days, covered in the refrigerator.
*Salsa will keep up to 2 days, covered in the refrigerator.

source:https://www.nospoonnecessary.com

Grilled Lemon Oregano Chicken & Shrimp Skewers

Grilled Lemon Oregano Chicken & Shrimp Skewers

Author: Jen Nikolaus
Recipe type: Dinner
Serves: about 6 servings

Ingredients

• 1½ lbs. boneless, skinless chicken breasts
• 1 pound large shrimp, peeled and deveined
• zest from one lemon
• ¼ cup lemon juice (juice from approximately one lemon)
• ¼ cup olive oil
• 3 cloves garlic, minced
• ¾ tsp. salt
• ¼ tsp. pepper
• 2 Tbsp. fresh oregano, minced
• wooden skewers

Instructions

1. Fill a 9x13" cake pan about ? full of water. Place wooden skewers in cake pan to soak. Set aside.
2. Prepare chicken by trimming off fat and cutting into cubes. Peel and devein shrimp.
3. In a bowl, combine lemon zest, lemon juice, olive oil, garlic, salt, pepper and oregano.
4. Pour out water in cake pan and thread chicken and shrimp onto soaked skewers. Tip: it's best to not mix the shrimp and chicken because the chicken will take longer than the shrimp to cook.
5. When all skewers are threaded, place inside cake pan and pour prepared marinade over the skewers. Cover and marinate in the refrigerator for up to 3 hours for the chicken (less time is best for the shrimp)
6. Preheat grill (or grill pan) to medium-high heat. Place chicken skewers on hot grill and cook for a few minutes, and then flip. Add shrimp skewers to grill and cook each side for a minute or two. Be careful to not overcook. Serve and enjoy!

Notes
Nutrition facts generated from saymmm.com, Yummy Healthy Easy makes no representation or warranty as to the accuracy of this information.

source:https://www.yummyhealthyeasy.com

HONEY MUSTARD GRILLED PORK CHOPS

HONEY MUSTARD GRILLED PORK CHOPS

PREP TIME 45 mins
TOTAL TIME 45 mins
 From: Chew Out Loud
Recipe type: main dish
Serves: 4

INGREDIENTS

• 2 TB apple cider vinegar
• ½ tsp cornstarch
• ½ cup pure honey
• 3 TB whole grain mustard (with seeds in it)
• 1 tsp onion powder
• ¼ tsp cayenne pepper
• ¼ cup brown sugar, packed
• kosher salt and freshly ground black pepper
• 4 (8-10 oz each) pork chops, ¾ inch to 1 inch thickness

DIRECTIONS

1. In a saucepan, whisk together the vinegar and cornstarch until fully dissolved and no white lumps of cornstarch remain. Add honey, mustard, onion powder, cayenne, and brown sugar. Whisk to combine, simmer over medium heat and continue whisking until glaze is reduced a bit, 5 minutes. Divide and reserve half of the glaze for serving. Keep other half of glaze for basting.
2. Pat chops dry with paper towels. In a small bowl, combine ½ tsp kosher salt with ½ tsp freshly ground black pepper. Sprinkle chops evenly with salt/pepper combination.
3. Grease grill and preheat on medium-high. Grill chops about 3-4 min per side, or just until center is cooked. Don't over cook. Brush chops with glaze that was reserved for basting and grill another minute per side.
4. Serve with reserved glaze drizzled over cooked chops.

Source: Chew Out Loud, inspired by America’s Test Kitchen Family Cookbook