Tag: grill pan

Grilled Pesto Chicken and Tomato Kebabs

These chicken kebobs just SCREAM summer, made with my skinny basil pesto^[1] and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake^[2], Grilled Pesto Shrimp Skewers^[3], or this delicious Eggplant Panini with Pesto^[4] – so good!!

Grilled Pesto Chicken and Tomato Kebabs
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg

Ingredients:

1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3 tbsp olive oil
1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
24 cherry tomatoes
16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

References

^{^} skinny basil pesto (www.gordon-ramsay-recipe.com)
^{^} Skinny Chicken Pesto Bake (www.gordon-ramsay-recipe.com)
^{^} Grilled Pesto Shrimp Skewers (www.gordon-ramsay-recipe.com)
^{^} Eggplant Panini with Pesto (www.gordon-ramsay-recipe.com)

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The Best Grilled Portobello Mushroom Burgers

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!

The only thing my husband said would make these burgers better is adding bacon… maybe next time.
I wanted to give the mushrooms a meaty flavor, so I marinated them with balsamic, soy sauce and Montreal steak seasoning. These were so good, perfect for meatless Mondays or any night of the week.

Grilled Portobello Mushroom Burgers
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 loaded burger • Old Points: 6 • Weight Watcher Points+: 8 pt
Calories: 295 • Fat: 13 g • Carb: 31 g • Fiber: 11 g • Protein: 21 g • Sugar: 6 g
Sodium: 594 mg (without salt) • Cholest: 0 mg

Ingredients:

4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz reduced fat Swiss, sliced thin (Alpine lace)
4 thin slices tomato
1/2 avocado, sliced thin
baby spinach
4 whole wheat low calorie buns (I used Martin)

Directions:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

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Grilled Shrimp Avocado Fennel and Orange Salad

Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.

Spring is here, although today you would never know it with this crazy cold weather we are having in New York, but my allergies are kicking in to high gear and confirming that Spring is hear indeed. Just a few more weeks before the warmer weather approaches and I already started switching up my meals from those cozy comfort dishes to lighter salads.

This recipe is for my friend Raquel who texts me photos of her fancy dishes she eats when she dines out, then asks me how to make it. I told her I would try to recreate it for her, but wasn’t too excited about the idea of fennel. Because she raved about it so much, I bought all the ingredients anyway and to my surprise, the fennel didn’t bother me at all! I think the trick is that I shaved it real thin with my mandoline^[1], and I loved the way it paired with the citrus and the grilled shrimp.

I felt like I was eating dinner at a fancy-shmancy restaurant, and kept thinking what a great dish this would be for Mother’s Day. My daughter Madison (yes, my three year old) enjoyed the salad too believe it or not! Here she is on Easter, she’s getting so big…

She liked everything except the avocado and baby greens, but ate all the shrimp, oranges and fennel, go figure! I packed the rest for lunch and leftovers tasted just as good as yesterday.

This salad is light and delicious, less than 300 calories, and perfect for Weight Watchers, Clean Eating, Paleo, Gluten-Free, Egg-Free, Dairy-Free, Low-Sodium and I’m sure others dietary restrictions I’m not familiar with. I am starting to label all the Clean Eating and Paleo recipes from my site for those of you who asked for this, you can see them in the column on the right. I have a lot to go through so it will take a while to get through them all.

Grilled Shrimp with Fennel, Avocado, and Orange Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 • Old Points: 6 • Weight Watcher Points+: 7 pt
Calories: 283.5 • Fat: 12 g • Carb: 19 g • Fiber: 6 g • Protein: 26 g • Sugar: 8 g
Sodium: 196 mg (without salt) • Cholest: 172.3mg

Ingredients:

2 navel oranges, peeled and sliced
1 lb jumbo shrimp, peeled and deveined (weight after peeled)
4 cups fresh arugula or baby greens
1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline^[2]
1 medium-size ripe Hass avocado, sliced thin

For the vinaigrette:

1 large navel orange, peeled and squeezed
3 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
3 tbsp minced shallots
kosher salt, to taste
freshly ground black pepper, to taste

Directions:

For the vinaigrette:

Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.

Reserve 1⁄2 cup of the vinaigrette for dressing the salad and
pour the remaining vinaigrette into a medium nonreactive bowl. Put the
shrimp in the bowl, season with salt and pepper and toss; let it sit for
about 30 minutes.

Prepare your outdoor grill, or heat a grill pan over medium-high heat. Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side. Transfer to a plate.

Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp. Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.

References

^{^} mandoline (www.amazon.com)
^{^} mandoline (mandoline)

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https://gordon-ramsay-recipe com/preparation/grilled-shrimp-avocado-fennel-and-orange-salad html