How To Grill Avocados (That Don’t Turn Brown for Meal Prepping)!

I have a “how to” today that might make even the most super freak avocado aficionado faint – GRILLED AVOCADOS! Grilled Avocado

AvocadOoooohemmmmgeee, you heard me right! It’s amazing simple and insanely appetizing to throw avocados on the grates. Grilling this creamy, savory fruit gives it delicious bits of flame-kissed char and smoky swag that you just won’t find eating it in the typical fashion. Read on to get all the directions to this game-changing  avocado hack and find out why they take days (instead of minutes) to turn brown using this method.  Continue reading

Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver. Grilled Avocado Tacos

With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

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Beaches, Bikinis & Coconut Bacon Burgers w/ Grilled Pineapple

In my perfect world, I’m living on a remote tropical island with every creature comfort including Wi-Fi, a fully-loaded gym and well-stocked market to easily procure ingredients for all my recipe creations — like this wave-making Coconut Bacon Burger with Grilled Pineapple.

Coconut Bacon Burger with Grilled Pineapple Let me just hit the highlights here so I can get back to my dream — gorgeous prime ground chuck, the signature flavor and scent of coconut, pineapple carmalized  to maximize deliciousness, soft sweet onion buns  — oh and bacon,  from a slab of thick hardwood smoked pig.  Coconut Bacon Burgers with Grilled Pineapple

 

jennifer fisher yoga beachSo, do I have your attention?! I know what you’re thinking, I can’t inhale a burger and then hit the beach in bathing suit. Oh, yes you can! First of all, let me tell you one thing, eating burgers in bikini — it’s so freeing, soon you’ll loose all your inhibitions. Second, it can get hot grilling on the beach, so you’d be wearing a bathing suit anyway! And third, really-actually-trust-me, a burger is NOT a bad food choice — indeed, it’s quite balanced. Here’s why:

 

hamburger patty hack

Quick Tip: Use a peanut butter jar lid to shape your patties!

If you start with a quarter-pound of ground beef, you’ll end up with a 3-ounce cooked patty which offers about 25g protein for just 213 calories for an 80/20 grind (of course your bun and topping selections add more). But this 25g is the optimal amount of protein to eat at one meal to keep you satisfied and binge snacking on carby snacks later. ** Note, I realize my recipe is for a larger burger than just described, but hey, i’m still on this mental vacation where anything goes. Feel free to scale your patty down.

protein challenge badgeInterested in learning more about what protein can do to help you on your health and fitness journey? Why not join me on a free 30 Day Protein Challenge with lots of tips, motivation and recipes.

So on to the Coconut Bacon Burger with Grilled Pineapple I originally created for BeefLovingTexans.com! Mahalo, my friends!

 

coconut burger feet

Coconut Bacon Burger with Grilled Pineapple Recipe

  • ½ pound thick-sliced hardwood smoked bacon
  • 1 1/2 lbs. ground beef (preferably 80/20 grind)
  • 2/3 cup unsweetened shredded coconut (divided)
  • Salt and pepper
  • 4 slices cored pineapple, preferably fresh
  • 4 sweet Hawaiian or onion rolls, split
  • ¼ cup store-bought Coconut Butter (sometimes called “Coconut Manna”)
  • 1 teaspoon minced basil
  • ½ teaspoon dried red pepper flakes
  • Lettuce
  1. Cook bacon to desired level of crispness in large skillet over medium-high heat. Transfer to paper towels to drain excess grease.

  2. Form beef into 4 equal-sized 6-oz. patties. Use finger to make slight indention in the center of each patty to prevent puffing up on the grill. Season with salt and pepper.

  3. Spread all but 1 tablespoon of the unsweetened coconut in shallow dish. Roll sides of burger patty through coconut, patting on if necessary.

  4. Head grill to 400F degrees and grill burgers and pineapple rings for approximately 4 minutes before flipping and cooking an additional 4 to 6 minutes. Burgers will be ready to take off grill when internal temperature measures 155 F degrees. Transfer burgers and pineapple to platter to rest for 5 minutes.

  5. Meanwhile use a spatula to mix together coconut butter, remaining 1 tablespoon shredded coconut, red pepper flakes and basil together in small bowl. Set aside.

  6. Toast split buns, cut side down, on grill for 2 to 3 minutes.

  7. To serve, spread toasted bun with coconut spread and add lettuce, patty, pineapple and bacon.

What is your favorite tropical flavor? Going to the beach this summer? What is your favorite island? Have you ever run a marathon on a tropical island — which one, I’m thinking of signing up for one. Please share in the comments below – XOXO, Jennifer

Globally Inspired Steak Recipes using Wet Rubs

Strip Steaks for Grill with Wet RubWe are just a couples weeks out from Memorial Day, the “official” start of grilling season in most parts of the country. One of the “grate” perks about living here in the Lone Star State is firing up the grill a month or so earlier thanks to near-guaranteed beautiful weather.  However,I’d bet my last bag of charcoal brickettes that even if backyards from Amarillo to McAllen were to be covered in blankets of freak snow, we meat-eating Texans would still be outside fixing up some steaks – make no mistake!

jennifer fisher I love beefI’ve known my way around the grill since knee high, from camping grub to just keeping the kitchen cool in the suumer.  However, if you need a refresher on this meaty matter, you can catch up on grilling basics at TxBeef.org. Here, you’ll find everything you need to know about making the most from your charcoal grilling, gas grilling or smoking experience and also learn just about every other cooking method invented for beef! There is no better job than spreading the grilling love on behalf of Texas cattleman — in fact, I’m teaming up to teach another Grilling 101 class this weekend.

 

Aside from the technicalities of building a fire (or turning a knob), creating memorable flavor while maintaining the juiciness tenderness of a steak is what will ensure your success as a sizzling, tong-twirling superstar at the grill. While salt and pepper always add simple flavor to a good hunk of beef, sometimes a little more “wow” is on the wish-list of dinner guests Rubs are a quick and easy way to add an endless array of flavor profiles to steak.

Globally Inspired Wet Rub Recipes for Steak

Globally Inspired Wet Rub Recipes for Steak – an easy way to add flavor without a lot of fat when grilling or pan searing.

Today, I’m sharing three wet rub recipes that will kick up your grill game in a creative cross-cultural way. The Tex-Mex inspired Mi Casa Steak Rub, Spanish-meets-California inspired Valencia Steak Rub, and Asian-centric Shanghai Steak Rub all added a little something special to steaks at my recent weekend cookout.

Mi Casa Steak Rub

Valencia Steak Rub

Shanghai Steak Rub

These steak rub recipes aren’t the dry rubs recipes you may be familiar with, made with just herbs, spices and other non-liquid seasonings. Instead, wet rubs add just a little bit of liquid, but not enough to be a marinade – the consistency is more like a paste or thick dredge. Liquids used in wet rubs would be similar to those found in a marinade (like oils, juices, wine, wet condiments), but measured in a much smaller volume. While marinades are typically applied for several hours (up to a day) to render tougher cuts less chewy, wet rubs can be used to add loads of flavor on inherently tender cuts like strip steak, tenderloin, ribeye, T-bone, flat iron and more in 15 – 30 minutes.

Tips for Wet Rub Success:

  • For quick clean up, mix ingredients in zip-top bag, add steaks and massage around until coated.
  • Or, mix in small bowl and apply to steaks with a silicone brush or fingers.
  • It is fine to leave wet rub on for more than the 15 – 30 minutes, but make sure to place in refrigerator.
  • Discard any juices that remain in the bag.
  • Feel free to double or triple recipes if grilling for a crowd.
  • Make another batch to use as a grilling sauce for skewers of vegetables.
  • Allow yourself to make substitutions, experiment and create your own signature touch –that’s the fun in grilling!

How do you prep your steaks? What is your favorite cut of steak? Which of these three rubs sounds the best? What are your weekend plans — please share in the comments below – XOXO Jennifer 

Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette

This post is sponsored by Stubb’s Legendary Bar-B-Q, however the recipes, opinions and enthusiasm are all my own!

There is so much to love about May! The weather is warmer, daylight lasts longer and backyard patios, porches and pergolas are prime party spots for good friends and great food. I don’t know about you, but my go-to cooking method from early spring well into the fall season is grilling. Whether I’m entertaining company or it’s just the family, my trusty grill is this mom’s solution when it comes to whipping up creative, healthy and quick meals. Grilled Chicken, Corn & Jicama Salad with Sweet Heat BBQ Sauce Vinaigrette

I will grill anything and everything.  I get fired up for grilling the gamut . . . meats and seafood to fruit, veggies and dessert (mmmm, banana boats)!  Today, I’m sharing a recipe for Chicken, Corn and Jicama Chopped Salad with Sweet-Heat BBQ Vinaigrette that relies on one of my secret weapons when it comes to grilling and barbeque – Stubb’s Bar-B-Q Sauces, Marinades and Rubs.

Grilled Chicken, Corn & Jicama Salad with Sweet Heat BBQ Sauce Vinaigrette makes a hearty meal for your backyard cookout, picnic or potluck.

grilled corn in hand squareGrilled corn and chicken are the stars of this simple grilled salad recipe – Stubb’s Chicken Spice Rub gives just the right amount of seasoning to poultry and vegetables without being overpowering or too spicy for my kids to eat. This is the original rub of Stubb’s fame, crafted by the legend himself at his original Texas Bar-B-Q joint — “It all starts with good rub.”

Stubb's Chicken Spice Rub

To dress this chopped chicken salad that also features jicama and avocado , I’ve created a simple barbecue sauce vinaigrette that is a bit spicy, a bit sweet – and certainly fun to eat! Using Stubb’s Sweet Heat Bar-B-Q Sauce is my not-so-secret shortcut to prepping this dressing in mere minutes. Of course, this BBQ sauce with hints of brown sugar and chipotle peppers is also excellent used in the traditional way to drizzle or douse on everything from baby back ribs and burgers to pizza and sweet potatoes.

Barbeque Brisket Skillet Nachos will satisfy a crowd!It’s also the sauce I use in my Brisket & Bean Skillet Nachos. I love that Stubb’s Bar-B-Q sauces get their bold flavors from real, wholesome ingredients with no artificial flavors, colors or sweeteners.  Also, you’ll find absolutely NO (none, zip, nada) high-fructose corn syrup in these quality condiments.

Stubb’s Legendary Bar-B-Q, maker the No. 1 brand of barbecue sauce, rubs and marinades in the the country, is located right here in Austin, Texas — so I can head over and dive head-first in a vat, if I want!  But, these barbecue “helpers” are also sold in 85% of grocery stores nationwide — so, run out and getcha some!

Stubbs Grilled Chicken Corn Chop Salad

Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette is such an easy grilled recipe and the perfect fixin’s for a potluck or picnic – whether for Memorial Day, a graduation or any summer time celebration. You can also make it the night before, the dish is delicious served cold and the vinegar and lemon juice in the dressing help keep the avocado fresh for up to a day in the fridge. If you want to enjoy as a side dish or vegetarian meal — just omit the chicken and dig in!

What have you been tossing on the grill lately? Any big weekend plans for Memorial Day — a race, a party, a picnic? Please share in the comments below – XOXO, Jennifer

Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette
Print Recipe
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette
Print Recipe
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Rub uncooked chicken breasts with 1 tablespoon olive oil and rub with 2 tablespoons Stubb’s Chicken Spice Rub.
  2. Heat charcoal or gas grill to approximately 400 F degrees and grill chicken approximately 15 – 20 minutes, flipping once, or until cooked through and internal temperature reads 165F degrees.
  3. While chicken is cooking, rub corn cobs with remaining 1 tablespoon olive oil and sprinkle with remaining 1 tablespoon Stubb’s Chicken Spice Rub.
  4. Place corn on grill with chicken and grill for approximately 10 minutes, rotating occasionally, or until turning tender and browning in spots.
  5. Remove chicken and corn from grill and let rest for 10 minutes, or until cool enough to handle.
  6. Chop chicken into small, bite-sized pieces. Slice corn kernels off the cob. Add both to medium bowl along with jicama, red onion, red bell pepper and avocado. Set aside while making dressing.
  7. To make dressing, whisk Stubb’s Sweet Heat Bar-B-Q Sauce together with olive oil, lemon juice, vinegar, honey and pepper.
  8. Pour dressing over salad and toss gently. Garnish with chopped cilantro.
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Balsamic Grilled Vegetable Salad & Grilling Produce Tips

Take advantage of the summer's best produce with this Balsamic Grilled Vegetable Salad -- and check out the grilling tips.This coming weekend, I’m teaching 200 carnivores how to grill vegetable side dishes to go along with their beef. It’s hard to upstage a delicious, juicy flat iron steak — but I think a couple of my recipes can come close — especially this Balsamic  Grilled Vegetable Salad!

Five Tips for Grilling Vegetables this Summer

Grilled vegetables is super easy, and in the heat of the summer — there is no need to also turn on an oven or stove if the grill is already going. At BeefLovingTexans.com, I’m sharing Five Tips for Grilling Vegetables – go check that out! Meanwhile, I hope you enjoy this delicious, easy grilled vegetable salad that is the perfect way to take advantage of your favorite fresh seasonal vegetables — feel free to swap in the veggies you love.  It’s also a great dish for my Paleo diet and low-carb peeps.

And, if you have any leftovers, these vegetables are so good in a sandwich! Or in an egg scramble, or on a pizza, or tossed with pasta.

Balsamic Grilled Veggie Sandwich

What is your favorite vegetable (or fruit) to toss on the grill? Please share in the comments below — XOXO, Jennifer

 

 

 

 

Balsamic Grilled Vegetable Salad
Print Recipe
Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Balsamic Grilled Vegetable Salad
Print Recipe
Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Instructions
  1. In small bowl, whisk together balsamic vinegar, oil, parsley, basil and garlic. Season with salt and pepper, to taste.  Place veggies in large zip-top bag and add balsamic mixture; close bag and turn a few times to coat contents. Let marinate at room temperature for approximately 30 minutes.
  2. Skewer together mushrooms. Coat grates with oil and heat grill to medium-high — approximately 400 F degrees.
  3. Drain balsamic marinade off vegetables and reserve (never reserve marinade on raw meat, but on vegetables it is fine)
  4. Grill veggies for 6 to 8 minutes, turning halfway through cooking. Vegetables will be done when they are becoming tender (a little “crunch” is desired and have golden brown grate marks. Let vegetables cool on cutting board for several minutes and then cut down into bite sized pieces.
  5. In small sauce pan, bring balsamic mixture to a boil over medium-high heat, let simmer for a couple minutes to reduce a volume a bit.
  6. Add spinach to serving platter and top with grilled vegetables and balsamic dressing (made from the marinade). Toss with tongs and serve warm — or make the vegetables in advance, chill and serve as a cold salad
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Orange Miso Steak Lettuce Wraps + 6 More Protein Salads

Adding grilled strip steak to my Orange Miso Lettuce Wraps ups the protein to 25 grams -- perfect for the #proteinchallenge!

I love LOVE salads, many of you know that – I post my salad photos ( #saladselfie #saladrevolution #saladintheATX)  nearly every day on Instagram @thefitfork.  Often the mounds of lettuce I get at casual restaurants or take-away are pretty skimpy on the protein – this makes me hungry within the hour, no matter how BIG the salad was – that’s one of the reasons I prefer making my salad at home. Protein is so important for people living a fit and active lifestyle – adequate quality protein promotes heart health, helps muscles recover and grow and gives a long-lasting feeling of fullness that prevents unhealthy snacking later in the day. I got a chance to talk about this and the 30 Day Protein Challenge on Good Day San Antonio on 4th of July Morning!

Sharing ways to get more protein at breakfast, lunch and dinner on KENS5 Great Day San Antonio.

Sharing ways to get more protein at breakfast, lunch and dinner on KENS5 Great Day San Antonio.

There are lots of ways to boost the protein in salads, everyone should be aiming to get 25 – 30 grams of protein per meal adding beans (edamame, garbanzo, and black beans are some of my favorites) and adding a modest amount of nuts with heart-healthy oils like (almonds, walnuts and pistachios are so good) are two ways to reach optimal protein intake – I also love these Snack Crisps from Eat Enlightened. They are baked crunchy from broad (fava) beans and come in a bunch of yummy flavors like Sriracha, Garlic and Barbeque! For only 100 calories, I get an extra 7 grams of protein and lots of satisfying crush – whoohoo, they work as paleo croutons!

Lean beef ups the protein in this healthy, asian-inpsired salad.

Of course, the most direct way to pump up the protein in a salad is by adding lean red meat; chicken, turkey or other poultry; or fish, shrimp  or type of seafood. Today, I’m sharing my recipe for Orange Miso Beef Lettuce Wraps along with a collection of other beef salad ideas I curated in a collection for Mode Stories.

Check out Beef Up a Light Lunch – Seven Steak Inspired Salads

by The Fit Fork at Mode

Eat Nakd Bars - thefitfork.comAlso, I wanted to share with you a yummy snack I’ve been enjoying lately –  Eat Nākd from Natural Balance Foods . Eat Nākd bars are basically fruits and nuts “smooshed” together in a nutritious, healthy bar for convenience  Eat Nākd Protein Crunch bars are just as delicious and are have a bit of plant-based protein added for sustained energy. Individually wrapped for convenience and available in a ton of tempting flavors (hello chocolate mint), these bars are the perfect way to get some quick energy before a workout or when you need a little pick-me-up to nosh on at the office. They are also vegetarian and Paleo diet friendly; gluten, wheat and dairy free; and have no added sugars or hidden extras. These bars are made in Britain and you can order online with quick delivery – this product totally worth checking out!

protein challenge badge

Click photo to sign up!

Join the 30 Day Protein Challenge — you’ll learn how to get enough protein in your diet. Or, you’ll discover why you should rearrange the protein you’re already eating — did you know most Americans eat 2/3s of their daily requirement at dinner? It needs to be evenly portioned out through the day! The #ProteinChallenge also gives you access to delicious recipes and support with nutrition tips and a hunger scale to help you optimize your health!

What is your favorite or most unusual way to add protein to a salad? Please share in the comments below — XOXO, Jennifer

 

This post is sponsored in part my Mode Media. 

Adding grilled strip steak to my Orange Miso Lettuce Wraps ups the protein to 25 grams -- perfect for the #proteinchallenge!
Miso Orange Steak Lettuce Wraps
Print Recipe
This healthy, Asian inspired salad can be grabbed and wrapped up to-go -- or eat like a traditional salad! Beef and edamame beans pump up the protein so you'll be satisfied through to the next meal!
Adding grilled strip steak to my Orange Miso Lettuce Wraps ups the protein to 25 grams -- perfect for the #proteinchallenge!
Miso Orange Steak Lettuce Wraps
Print Recipe
This healthy, Asian inspired salad can be grabbed and wrapped up to-go -- or eat like a traditional salad! Beef and edamame beans pump up the protein so you'll be satisfied through to the next meal!
Instructions
  1. Combine Rub ingredients; smear evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts.
  4. Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Creative and Healthier Ways to Serve Hot Dogs

Skip the bun and serve your hot dog in a fire roasted jalapeno pepper!Grilling up a good hot dog is a rite of passage in the summer. I don’t eat franks often, but when I do, I usually end up putting a creative spin on the situation — ya know, something outside the bun!

Skip the bun and serve your net hot dog  in a fire roasted jalapeno! Like these Beef Hot Dogs in a “Jalapeno” Bun — no enriched, white flour bread products, just a spicy flame-kissed pepper instead. It’s not hard to find big jalapenos that will sub in nicely for a bun, and you just split them open to grill — they take just about as long as the dogs do on the grates. Afterward, insert the hot dog (I prefer 100% Beef) and add crumbled queso fresco, Sriracha sauce, cilantro and crunch raw radish slices for garnish.

Or, how about just keeping it super simple and eating them with ketchup, mustard and some classic pickle relish like I did at the Prevention R3 Summit this year (again, you can tell I don’t care for the bun)! Maybe hot dogs sans bread aren’t Paleo diet approved per se, put they are Paleo-ish!

Applegate Hot dog and relsih

Also, you don’t want to miss the creative hot dog topping ideas I did for Litehouse Foods last summer — the versions include  Greek God Hot Dog, Garlic Green Machine,  and Cha-Cha Chipotle Dog and use their low-fat, protein-packed line of OPAdipity Dips made with Greek yogurt!

Creative Hot Dog Toppings

So, how do you take your hot dog? Please share in the comments below – XOXO Jennifer