Grilled Bacon Wrapped Stuffed Mushroom Caps

I love BBQ season. It gives me an opportunity to try a variety of different recipes on the BBQ, including these little tasties: Grilled bacon wrapped stuffed mushroom caps. You read that right. These were to die for.

DSC05407You only need three ingredients for this recipe: Bacon, cheese and mushrooms.

DSC05408Begin by washing and drying the mushrooms.

DSC05409Next, remove the mushroom stems.

DSC05411Fill the holes with cheese. (I used queso fresco from the cheesiry. It worked so well in this recipe!)

DSC05412Next, wrap them in bacon and secure the bacon with a toothpick.

DSC05413When their ready, pop them on the grill.

DSC05417Grill them on the BBQ until the bacon becomes nice and crispy. Serve as an appetizer or as a side dish.

Grilled Bacon Wrapped Stuffed Mushroom Caps

You will need:

8 large mushrooms

1/2 package of Queso Fresco cheese (or any other soft cheese)

8 pieces of bacon (I used maple bacon – it added a nice hint to sweet to the recipe!)

Wash and dry your mushrooms. Remove stems and fill hole with cheese. Wrap mushroom with bacon and secure it in place with a toothpick. Grill on low until bacon is nice and crispy. Enjoy outdoors on a beautiful summer’s evening!


Berry Yogurt Popsicles

We’ve been going through a heat wave here in Edmonton. When the weather get this hot, all I want to do is eat ice cream. All day long. I kid you not. If I was one of those people who couldn’t gain an ounce, I’d eat ice cream for breakfast, lunch and dinner in this heat. Since I am, unfortunately, one of those people who has the capacity to gain weight, I decided to indulge in a healthier treat this time around. Berry yogurt popsicles.

DSC05430I forgot that I picked these up a few years back to make bear popsicles. They are better than they sound, my friend. Do not try it. Just drink the beer instead…

DSC05431These pops were very simple. All you need is Greek yogurt, berries and a little bit of milk.

DSC05432Pop it all in the blender.

DSC05433and blend until smooth.

DSC05434Transfer into your popsicle molds and begin to freeze for about a half hour before placing the sticks.

DSC05435After a half hour, place the sticks and freeze for a min of 4 hours.

DSC05436Run the popsicle mold under hot water to remove the popsicle. Enjoy, on a hot summer’s evening.

Jacquie’s awesome berry yogurt pops

You will need:

1 cup each strawberries and blueberries

1 cup Greek yogurt (any flavour you want!)

1/4 cup milk

Blend all ingredients in your blender until smooth. Transfer to a popsicle mold and let freeze for a half hour, then add the sticks. Freeze for a minimum of 4 hrs, and enjoy!


Grilled Veggie and Shrimp Sandwiches

The garden is starting to produce its first fruits of bounty. To celebrate, I made grilled veggie sandwiches!

DSC05420Here is our first beautiful zucchini of the season. I couldn’t wait to pick and cook him up!

DSC05423The recipe for these delicious sandwiches is very simple. Take as many fresh veggies as you have in the fridge and dice them up. I used zucchini, red peppers, red onion, and mushrooms. Add some Italian Seasoning and olive oil.

DSC05424Mix it all up so that the spices are distributed evenly.

DSC05425Thaw and peel a pound of tiger shrimps.

DSC05426I started off by grilling the veggies by themselves for about 10 minutes, then I added the shrimp at the end, so not to overcook them.

DSC05428I toasted bread on the grill and melted the cheese onto the toast.

DSC05429Toss the filling into the bread and enjoy on a warm summer’s evening.

Jacquie’s awesome grilled shrimp and veggie sandwiches

You will need:

1 zucchini

1 red bell pepper

1 red onion

5 mushrooms

1 pound of tiger shrimp

1 tbsp olive oil

1 tbsp Italian seasoning

salt and pepper to taste

8 slices of bread

Aged cheddar

Wash and dice veggies. Add spices and oil and grill on low for 10 minutes. Thaw and peel shrimp. After veggies are almost cooked, add shrimp to grill. Cook until shrimp are pink. Toast bread on the grill and melt the cheese. Load the sandwiches with veggies and shrimp. Eat in your backyard, surrounded by summer beauty.


Marinated Cedar Planked Salmon

I have been cooking so much on the grill lately! Almost every meal in our home is redesigned to be cooked on the grill. The weather has been so picturesque that it would be a shame to heat up the house by cooking indoor, anyway. And so, I’m always looking for new recipes to cook. Just like this marinated, cedar planked salmon. This one’s a keeper!

DSC05402Here’s the grilling plank. It smelled AMAZING, when I took it out of the package.

DSC05403The instructions on the package said to soak it for 2-4 hrs, (but the longer the better), so I soaked it all day long.

DSC05404The marinade I made was super simple too. Equal parts soy sauce, brown sugar and water. It fit so well with the smokiness of the cedar plank. Hmm!

DSC05405I popped the salmon filets into a large bag.

DSC05406Then I let them marinade for 8 hrs.

DSC05415When it came time to grill them, low and slow is always best for a cedar plank.

DSC05416They still cooked in no time, though.

DSC05419They were amazing on a beautiful summer evening.

Marinaded Cedar Planked Salmon

You will need:

1 cedar grilling plank

4 small salmon filets

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup water

Begin by immersing the cedar plank in water and letting it soak for 2-4 hours (or longer, if you have the time!). Next, combine the marinade ingredients and marinade the salmon for a minimum of 8 hrs, or overnight. Cook the salmon of the soaked plank on low on the coolest part of your BBQ for 10-15 mins, until the fish is flaky. Serve immediately and enjoy!