Grilled California Turkey Club Sandwich

Grilled California Turkey Club Sandwich

• Recipe Type: Sandwich
• Cuisine: American
• Author: Trish – Mom On Timeout
• Prep time: 5 mins
• Cook time: 10 mins
• Total time: 15 mins
• Serves: 4

Ingredients

• turkey, sliced {leftover turkey works great!}
• 8 strips baked bacon, cut in half {2 per sandwich}
• 2 Tbls sour cream
• 1 avocado
• 4 slices Swiss cheese
• lettuce {optional}
• tomato slices {optional}
• bread {we use sourdough}

Directions :

• Preheat a skillet over medium heat.
• Butter one side of a piece of bread and place it butter-side down on the skillet.
• Add a slice of cheese and then layer bacon and turkey.
• Top with another slice of bread that has been generously buttered.
• Flip the sandwich when lightly browned.
• Grill opposite side until nicely browned and remove from skillet.
• Meanwhile, mix together 1 ripe avocado and 2 Tbls of sour cream. I use about 1/4 of an avocado per sandwich.
• Spread the avocado mixture on the piece of bread that does not have melted cheese.
• Layer on lettuce and tomato if desired. Enjoy!

Grilled Shrimp Quesadillas Recipe

Grilled Shrimp Quesadillas Recipe

Ingredients:

• 1 lb shrimp ( I used 31-40 ct, raw, peeled, tail-on)
• fresh limes (4-6)
• Mexican blend or Monterey Jack cheese
• grilled peppers and onions (optional)
• flour or corn tortillas
• pico de gallo
• fresh guacomole
• cilantro

Directions:

• Okay so the first thing you want to do is devein your shrimp if they aren’t already. I had my helpers do this ;) Reece and Bryce totally thought they could use their little plastic knives to devein the shrimp and they were sooo focused. Lost a few shrimp this way but they had fun!
• Now we’re going to double-skewer the shrimp. You can use metal of wood skewers – whatever you have is fine. The double skewer keeps the shrimp from flopping all over the place when you’re placing them on the grill. Thread the shrimp onto the skewers, piercing once near the tail and once near the head. Keep the shrimp facing all the same direction and with a little space in between.
• Squeeze about 2-3 tablespoons fresh lime juice over the shrimp. Brush with olive oil and season with salt and pepper. Let the shrimp marinate for 15 minutes. Any longer are we’re going to be making ceviche instead :) Not a bad option!
• Preheat your grill to medium-high heat and oil the grates. Place shrimp skewers on preheated grill and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center. About 6 to 8 minutes.
• Pull the shrimp off and chop coarsely. You are going to want to sample a few to make sure the seasoning is okay. And then maybe just one or two more for good measure. Gather up the shredded cheese, chopped cilantro, and tortillas and head out to the grill. I had some left over grilled peppers and onions that hubby wanted on his so those came out too.
• Place a tortilla on the grill (do only one your first time so you can figure out the timing) and sprinkle on the cheese. I used a Mexican blend but Monterey Jack of even Pepper Jack would be great for a little kick. Add the shrimp, cilantro and whatever else you want onto one half. You want to do this quickly so the grill doesn’t cool down too much.
• Once the cheese is all nice and melted (takes just a couple minutes) flip one half over the other. Now you can see all your pretty grill marks!
• Cut into thirds and serve with fresh pico de gallo, lime wedges, and guacamole! Yum!

Mojo Beef Kabobs and Grilled Beef Tri-Tip

Mojo Beef Kabobs & Grilled Beef Tri-Tip

 

Ingredients

• 1 beef tri-tip roast ( 11/2-2 pounds)
• Caramelized Three Onion Sauce
• 2 tablespoons olive oil
• 1 thinly sliced large red onion
• 1 thinly sliced large yellow onion
• 2 bunches green onions, green party only, thinly sliced
• 3/4 c balsamic vinegar
• 1/4 c packed brown sugar
• Salt and pepper as desired
• 1/4 c Ancho Steak Seasoning - see below
• Ancho Steak Seasoning:
• 1/4 cup kosher salt or table salt
• 3 tablespoons ground ancho chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried granulated garlic
• 2 tablespoons coarse-grind black pepper
• 2 tablespoons of sugar
• 1 tablespoon ground thyme

Directions

• To prepare Caramelized Three-Onion Sauce, heat oil in large non-stick skillet over medium heat until hot. Add red, yellow, and green onions, cook and stir for 8 to 10 minutes or until onions are tender and beginning to brown.
• Reduce heat to low; cook 12 minutes or until onions are caramelized, stirring occasionally. Increase heat to medium high. Stir in vinegar, cook 4 minutes or until reduced by half stirring occasionally. Stir in sugar; season with salt and pepper, as desired. Reduce heat to low; cook 5 minutes or until liquid evaporates and onion mixture thickens.
• Combine all ingredients for the Ancho Steak Seasoning in a small bowl; store in airtight container. Shake well before using.
• Press Ancho Steak Seasoning evenly onto beef roast. Place roast on grid over medium, ash-covered coals. (We used our gas grill with no problems.)
• Grill, covered, 25 to 35 minutes for medium-rare to medium doneness, turning occasionally. Remove roast when instant-read thermometer inserted into center of thickest part of beef registers 140°F for medium-rare, 155°F for medium. Let stand for 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium-rare, 160°F for medium.)
• Carve roast across the grain into thin slices and serve with Caramelized Onions.