DAILY FIX: Nordic Ware
Just when you thought barbecuing couldn’t get any easier! If you’re a barbecue king/queen, there are a few accessories that can help you take your culinary skills a step beyond steaks, hot dogs and hamburgers. Nordic Ware has released a line that allows cooks to bring their best to the table without messing up their grill. Their accessories hold items like tomatoes, jalapenos and even a whole chicken. And when grilling season is over, these handy items can also be used in the oven. See the products and recipes below to see what the fuss is about!
17 large jalapeno peppers, stemmed and seeded
1/2 Tbsp olive oil
1 cup onion, finely diced
3 cloves garlic, minced
8 oz cream cheese, softened
1 1/2 cups plus 2 Tbsp cheddar cheese
1 1/2 cups plus 2 Tbsp monteray jack cheese
1/4 cup cooked, crumbled bacon
Preheat grill, Heat oil in skillet over medium heat. Add onion and saute until onion begins to soften, about five minutes. Add minced garlic and sauté until onion is browned, about three more minutes. Remove from heat. In large bowl, mix together onion and cream cheese, adding salt and pepper to taste. Add 1 1/2 cups each cheddar and monteray jack, stirring until well combined. In a separate small bowl, combine remaining 2 Tbsp each cheddar and monteray jack cheese and set aside. Filled each jalapeno with 1-2 Tbsp cheese filling. Grill until jalapenos are soft and filling is heated through, about 25 minutes. Top with reserved cheese and crumbled bacon. Grill until cheese is melted, about 5 minutes.
Indoor use: Prepare in a 375°F oven following the same instructions.
Roast Chicken and Vegetables with Fresh Garden Herbs
1/2 cup olives oil
1/4 cup white wine vinegar
2 Tbsp parsley, finely chopped
1 Tbsp rosemary, finely chopped
1 Tbsp thyme, finely chopped
4 cloves garlic, minced
1 (3-4 lb) roasting chicken
1 red onion, cut into wedges
1 package mini sweet bell peppers, stemmed, halved and seeded
Combine all marinade ingredients and process together in blender. In zip-top bag, combine 1/4 cup marinade and vegetables. In another zip-top bag, combine 1/2 cup marinade and chicken. Reserve remaining marinade for basting. Marinate in the refrigerator for two hours, turning occasionally. Place chicken on Roasting Cone inserted into the base and grill 30 minutes over indirect heat, basting occasionally with reserved marinade. Add vegetables to base of pan and continue grilling and basting until vegetables are tender and internal temperature in the thickest part of the chicken reaches 160°F, about 30-45 minutes depending on the size of the chicken.
For indoor use: Prepare in a 375°F oven following the same instructions.
Grilled Corn Stuffed Tomatoes
3 1/2 cups (5 ears) fresh corn kernels
2 cups cooked jasmine rice, cooled to room temperature
1 avocado, chopped
1/2 cup chopped yellow pepper
1/2 cup chopped red onion
8 Tbsp olive oil
6 Tbsp chopped fresh cilantro
2 cloves garlic
4 Tbsp lemon juice
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp ground cumin
12 medium vine tomatoes
In a large bowl, toss all ingredients together, except tomatoes and set aside. Slice the tops off of each tomato and scoop out the insides. Fill each tomato with 1/2 cup of the corn-rice mixture and place into Meatball Griller. Place sliced tops back on each tomato, if desired. Grill tomatoes over indirect medium heat until the tomatoes are soft and the filling is warm, about 10-15 minutes.
For indoor use: this recipe can be prepared in a 350°F oven following the same instructions, setting the Meatball Griller in a 9×13 baking pan or rimmed cookie sheet.