Great Lakes Spring Salad with a Lemon Zest Vinaigrette

 

Great Lakes Spring Salad

Great Lakes Spring Salad

 

Great Lakes Spring Salad
Print Recipe
5 from 1 vote

Great Lakes Spring Salad

Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • SPRING SALAD INGREDIENTS:
  • 10 cups spring lettuce mix
  • 1 cup fresh basil leaves
  • 1 pint blueberries
  • 1 cup roasted walnuts salted
  • 3/4 cup dried cherries
  • 1/2 cup celery finely chopped
  • 1/3 cup carrots finely grated
  • 1/3 cup Parmesan cheese shaved
  • 2 tablespoons chives finely chopped
  • GRILLED CHICKEN INGREDIENTS:
  • 16 ounces chicken breast
  • 2 tablespoons canola oil
  • 2 tablespoons fresh thyme leaves
  • 2-3 cloves garlic minced
  • 1 pinch cayenne pepper
  • kosher salt and fresh ground peppercorn to taste
  • GRILLED ROASTED SWEET POTATO INGREDIENTS:
  • 2 medium sweet potatoes rinsed, peeled and 1/2" cubed
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1/2 teaspoon nutmeg
  • kosher salt and fresh ground peppercorn to taste
  • LEMON VINAIGRETTE INGREDIENTS:
  • 3 tablespoons olive oil
  • 1 lemon juice plus zest
  • 1/2 teaspoon sugar
  • 1 pinch salt

Instructions

  • Rub chicken breasts with canola oil, garlic, thyme, cayenne pepper, salt & pepper.
  • Place chicken in resealable container & marinate in refrigerator for 1 hour.
  • Preheat oven to 350F & grill to medium-high.
  • In small mixing bowl toss sweet potatoes, cinnamon, sugar, nutmeg, 2 tablespoons olive oil, & salt/pepper, to taste.
  • On a lined baking sheet, in a single layer, spread seasoned sweet potatoes.
  • Place in oven for 20-25 minutes, turning potatoes after 15minutes, baking until tender with slightly crisp exterior.
  • Pull from Heat & set aside to cool.
  • While Sweet Potatoes baking, on a separate lined baking sheet, in a single layer, spread walnuts, dry roasting in oven for 8-10 minutes, or until golden brown.
  • Pull from heat & set aside to cool.
  • Meanwhile, pull chicken from refrigerator, season with salt/pepper, to taste, & lay over center-most grates of grill.
  • Grill chicken breast for 3-4 minutes on first side, or until charred crust formed.
  • Flip chicken breast & grill additional 5-6 minutes, or until cooked through & juices run clear.
  • Pull chicken from heat, set aside for 3-5 minutes under tented tin foil.
  • Meanwhile, in a large mixing bowl, combine spring lettuce & basil, tossing to coat with Lemon Vinaigrette.
  • Then toss in blueberries, carrots, celery, cherries, chives, Parmesan, & walnuts.
  • Plate into 4 portions, adding sliced chicken breast & roasted sweet potatoes, seasoning additionally, to taste.

 


 

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

 

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side
Cuisine: American
Servings: 4
Calories: 270kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 1 Pound Fresh Asparagus Root Ends Trimmed
  • 2 Medium Sweet Potatoes Peeled & Diced
  • 8-10 Strips Thick Center-Cut Bacon
  • 1-2 Cloves Garlic Minced
  • 3 1/2 Tablespoons Olive
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sugar
  • ½ teaspoon Nutmeg
  • 1 Pinch Cayenne or to Taste
  • Coarse Salt & Fresh Ground Peppercorn to Taste
  • Shaved Parmesan to Garnish

Instructions

  • Pre-Heat Oven to 400F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse cooled Bacon for a few seconds & set aside.
  • In Small Mixing Bowl toss Sweet Potatoes, Cinnamon, Sugar, Nutmeg, 2T Olive Oil, Salt/Pepper, & Cayenne, to taste.
  • On a lined Baking Sheet, in a single layer, spread seasoned Sweet Potatoes.
  • Place in Oven for 20-25 Minutes, turning Potatoes after 15minutes, baking until tender with slightly crisp exterior.
  • Pull Sweet Potatoes from Heat & set aside to cool.
  • While Sweet Potatoes baking, in shallow Glass Baking Dish spread Asparagus evenly, in a single layer.
  • Drizzle 1 1/2T Olive Oil over Asparagus, add Garlic, Salt/Pepper, & toss to ensure even coating.
  • Roast Asparagus uncovered in Oven for ~12-15 minutes, or until Asparagus just tender, stirring intermittently in Olive Oil/Garlic.
  • Remove Asparagus from Oven & toss with Lemon Juice.
  • To Plate, lay Roasted / Seasoned Asparagus over serving dish, top with Sweet Potatoes, then Bacon, Shaved Parmesan, & additional Seasonings, to Taste.
  • Serve Warm & Enjoy!

 

 

Roasted Walnut and Gorgonzola-Stuffed Grilled Apples

A Bachelor & His Grill‘s “Roasted Walnut and Gorgonzola-Stuffed Grilled Apples” – Sweet. Salty. A touch Smoky. Sinfully Gorgeous. Divinely Delectable.

Video Link & Original Recipe from Father’s Day Weekend’s in National Harbor, MD – LIVE National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!!

 

http://www.youtube.com/watch?v=3rRp-YE6nds&feature=c4-overview&list=UUkRlP_2RVdn51Jg53Rg-FaQ

 

Roasted Walnut and Gorgonzola Stuffed Grilled Apples

Roasted Walnut and Gorgonzola Stuffed Grilled Apples – BEFORE

 

Roasted Walnut and Gorgonzola-Stuffed Grilled Apples

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • 4-6 strips bacon
  • 6 ounces chopped walnuts salted and dry roasted
  • 8 ounces gorgonzola cheese crumbled
  • 4 ounces dried cherries chopped
  • 4 Granny smith or honeycrisp apples
  • 4 lemon wedges
  • 4 tablespoons honey
  • 2 teaspoons cinnamon

Instructions

  • Preheat the grill to medium and your oven to 400 degrees.
  • Lay bacon strips on a baking sheet and roast in the oven 12-15 minutes, or until crispy.
  • Remove bacon from oven, and drain on paper towels. Chop and reserve.
  • In a large mixing bowl, toss together the walnuts, Gorgonzola, cherries and bacon bits.
  • Cut a thin level slice off top of each apple. Using a paring knife, hollow out a cavity in the apple for the stuffing.
  • Squeeze juice of each lemon wedge over the cut flesh of each apple, then rub lemon into apple flesh to prevent browning.
  • Liberally stuff the apples with the stuffing mix, creating a mound on top. Drizzle each apple with 1 tablespoon honey.
  • Place apples on the grill over indirect heat, close the lid and cook for approximately 20 minutes, or until stuffing is bubbly and the apples are just tender to the touch.
  • Remove apples from the grill, allow to rest for 3-5 minutes on a cooling rack, and then dust with cinnamon and serve.

 

Roasted Walnut and Gorgonzola Stuffed Grilled Apples - AFTER

Roasted Walnut and Gorgonzola Stuffed Grilled Apples – AFTER

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

 

Stuffed & Roasted Medjool Dates
Print Recipe
5 from 1 vote

Stuffed & Roasted Medjool Dates

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetiser
Servings: 4 -6
Calories: 206kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 12 Large Medjool Dates Sliced & Pitted
  • 4-6 Ounces Pistachios Salted / Shelled & Coarsely Chopped
  • 4 Ounces Blue Cheese Crumbled
  • 6-8 Strips Thick Center-Cut Hardwood Smoked Bacon
  • 1 Tablespoon Extra Virgin Olive Oil
  • ---
  • Balsamic Reduction Glaze Ingredients:
  • 1 1/2 Cups Balsamic Vinegar
  • 3 Tablespoons Sugar
  • 1 teaspoon Honey

Instructions

  • Pre-Heat Oven to 375F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until extra crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse together Cooled Bacon, Blue Cheese Pistachios, & Olive Oil.
  • Intermittently scrap sides of Food Processor, folding back into Mix, pulse until well-combined & desired consistency achieved.
  • Liberally stuff Dates with newly formed Bacon/Cheese/Pistachio Mix.
  • Place stuffed Dates upon a lined Baking Sheet & in Oven for 15-20 minutes, or until Cheese is slightly melted & Dates tender.
  • Remove Stuffed Dates from Oven & lay over Cooling Rack.
  • Meanwhile, in a Saucepan over Medium-High Heat, bring to a low simmer Balsamic, Sugar, & Honey, stirring occasionally for 15-20 minutes, or until reduced to 1/3 Cup.
  • Remove Balsamic Reduction from Heat & allow to cool for 2-3 minutes.
  • Plate the Stuffed Dates, Drizzle with Balsamic Reduction, Serve & ENJOY!

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Raspberry & White Chocolate Scones

Raspberry & White Chocolate Scones

Raspberry & White Chocolate Scones

 

Raspberry & White Chocolate Scones

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8
Author: David, A Bachelor & His Grill

Ingredients

  • 2 1/2 Cups All-Purpose Flour
  • 1 Cup Heavy Cream + Additional for Brushing
  • 3/4 Cup Fresh Raspberries
  • 1/2 Cup White Chocolate Chunks
  • 1/3 Cup Sugar + Additional for Sprinkling
  • 1 Egg
  • 5 Tablespoons Unsalted Butter Cold / Diced
  • 2 Tablespoons Shortening
  • 4 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1/2 Lemon Zest
  • ---
  • LEMON GLAZE INGREDIENTS:
  • 2 Cups Confectioners' Sugar Sifted
  • 1/2 Lemon Juice
  • 1 Tablespoon Unsalted Butter Room Temperature

Instructions

  • Pre-Heat Oven to 375F.
  • In Large Bowl, thoroughly combine Flour, Sugar, Baking Powder, & Salt.
  • Cut in Butter & Shortening.
  • In separate Bowl whisk together Cream & Egg.
  • Fold Cream Mixture into Flour Mixture until Batter just formed (do NOT over-work).
  • Add Raspberries, Chocolate, & Lemon Zest.
  • Lightly Flour hands, rolling pin & work surface.
  • Knead Dough into a Ball over Floured surface.
  • With Rolling Pin lightly Floured, roll Dough to 3/4-1" thick.
  • Cut Dough into desired Shape.
  • Place cut Scone Dough over lined Cookie Sheet, brush with Cream, dust with Sugar, & Bake for 15-20 minutes, or until tops brown in color & Scone cooked through.
  • Pull from Oven & allow Scones to cool for 10 minutes before Glazing.
  • Meanwhile, briskly whisk together Confectioners' Sugar, Lemon Juice & Butter.
  • Drizzle over cooled Scones & Serve as soon as Lemon Glaze firms.