April-Recipes for grilling outdoors!!!
I never was a big fan of turkey burgers but I made up this recipe and they turned out amazingly delicious!
Turkey Bean Burgers (courtesy of me)
1 lb. ground turkey
1/2 can of Navy Beans (15 oz can)
2 tsp lemon juice
1 Tbsp Vegetable juice
1 egg
sprinkle the following:
Lowry's Seasoned Salt
Black Pepper
Basil
Chili Powder
Onion Powder
Mix all ingredients in a bowl, form patties and place on a sheet of foil on the grill. Makes about 8 patties.
Let us know how you liked the turkey burgers.
About Me
- LampstandbytheFire
- Hello! I am 25 and a Mom of 2 wonderful children, a boy and a girl. I have been happily married to my husband for 4 years. I am glad you are here and hope that you can be blessed and/or helped in some way by my blog.
Monday, April 18, 2011
Friday, April 15, 2011
The Beauty of Heaven Given to Us
The Beauty of Heaven Given to Us
I love to hear the rain,
a beauty from Your reign.
The thunder is sounding from the Heavens so high.
I see Your light shining through the sky.
How beautiful the sky, the deepest shade of blue,
Created by One so true.
You have looked down to us from above,
and through such beauty shown Your love.
Through so much color, the sound of the rain, the feel of the wind...
Thank You for Your gifts. I am glad it was to us where You chose to send.
What a masterpiece You have created!
How beautiful You are!
Let us never be seperated!
Copyright © by Kristina L. Sitler
All rights reserved.
This is the first poem I have written in 7 years +. I was sitting last night watching the storm out my bedroom window and was inspired by the beauty of the storm. I just began to thank the Lord for giving me the gift of being able to see and hear His beauty in His creation.
Monday, April 11, 2011
RECIPE MONDAY!!!
As you probably already know, it is Recipe Monday! April is the month for the Outdoor Grill. Today with have fish fillets with zucchini on the side. Enjoy and let us all know how you liked it as well!!!
Orange Roughy with Tartar Sauce (courtesy of Michelle Stromko, MD)
6 orange roughy fillets (6 oz each)
1 Tbsp seafood seasoning
2 Tbsp butter, cubed
Tartar Sauce:
2/3 cup chopped dill pickles
1/2 cup mayo
3 Tbsp finely chopped onion
Dash of pepper
Place 3 fillets on each of two double thickness of heavy-duty foil (about 18in square). Sprinkle each with seasoning; dot with butter.
Fold foil around fish and seal tightly. Grill, covered, over medium heat for 10-15 min or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
In a small bowl, combine the sauce ingredients; serve with fish.
Side dish: Grill Zucchini or Yellow Summer Squash (courtesy of me)
Cut your zucchini/squash down the center lengthwise.
Make several shallow cuts across the open side.
With a cooking brush spread melted butter over the open side of the zucchini/squash. Then sprinkle with Lowry's seasoned salt.
Place on the grill and cook until tender. Place open side up and then turn once or twice.
Orange Roughy with Tartar Sauce (courtesy of Michelle Stromko, MD)
6 orange roughy fillets (6 oz each)
1 Tbsp seafood seasoning
2 Tbsp butter, cubed
Tartar Sauce:
2/3 cup chopped dill pickles
1/2 cup mayo
3 Tbsp finely chopped onion
Dash of pepper
Place 3 fillets on each of two double thickness of heavy-duty foil (about 18in square). Sprinkle each with seasoning; dot with butter.
Fold foil around fish and seal tightly. Grill, covered, over medium heat for 10-15 min or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
In a small bowl, combine the sauce ingredients; serve with fish.
Side dish: Grill Zucchini or Yellow Summer Squash (courtesy of me)
Cut your zucchini/squash down the center lengthwise.
Make several shallow cuts across the open side.
With a cooking brush spread melted butter over the open side of the zucchini/squash. Then sprinkle with Lowry's seasoned salt.
Place on the grill and cook until tender. Place open side up and then turn once or twice.
Monday, April 4, 2011
RECIPE MONDAY!!!
Recipe Monday!!!
I know I am a little later than normal in posting this week's recipe. I haven't been feeling well and had a doctor appointment and etc.. Anyways, as I have stated before, April will be the month for Outdoor Grilled items. Let us know how you like the recipe and feel free to share some recipes of your own.
Mango Shrimp Pitas (courtesy of Beverly O'Ferrall, MD)
1/2 cup mango chutney
3 Tbsp lime juice
1 tsp grated fresh gingerroot
1/2 tsp curry powder
1 lb. uncooked large shrimp, peeled and deveined
2 pita breads (6 in), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced
In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from the shrimp. Thread shrimp onto four metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once.
Fill pita halves with lettuce, tomato, and shrimp; spoon over reserved chutney mixture over filling.
I know I am a little later than normal in posting this week's recipe. I haven't been feeling well and had a doctor appointment and etc.. Anyways, as I have stated before, April will be the month for Outdoor Grilled items. Let us know how you like the recipe and feel free to share some recipes of your own.
Mango Shrimp Pitas (courtesy of Beverly O'Ferrall, MD)
1/2 cup mango chutney
3 Tbsp lime juice
1 tsp grated fresh gingerroot
1/2 tsp curry powder
1 lb. uncooked large shrimp, peeled and deveined
2 pita breads (6 in), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced
In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from the shrimp. Thread shrimp onto four metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once.
Fill pita halves with lettuce, tomato, and shrimp; spoon over reserved chutney mixture over filling.
Monday, March 28, 2011
RECIPE MONDAY!!!
Today is the last day in March meaning that today will be the last of the Breakfast recipes and April will be the month for Outdoor Grilled Items. As always, try out the recipe and let us know your opinion and suggestions on how to change it up. If you have a recipe you would like to share then please do. Also, if you are new to this page and are wondering why I chose the username 'lampstandbythefire', then check out my first blog on February 3, 2011 titled I am the wick... Just locate the Blog Archive at the bottom of the right column.
Baked Apple French Toast (courtesy of Beverly Johnston, Wisconsin)
20 slices French bread (1 inch thick)
1 can (21 oz) apple pie filling
8 eggs
2 cups milk
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tbsp corn syrup
Arrange 10 slices of bread in a greased 9x13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon, and nutmegt. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 min before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
Baked Apple French Toast (courtesy of Beverly Johnston, Wisconsin)
20 slices French bread (1 inch thick)
1 can (21 oz) apple pie filling
8 eggs
2 cups milk
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tbsp corn syrup
Arrange 10 slices of bread in a greased 9x13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon, and nutmegt. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 min before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
Monday, March 21, 2011
RECIPE MONDAY!!!
As you may know, March is the month for Breakfast foods. Next Monday will be our last week for Breakfast recipes and April will start the month for Outdoor Grilled Items.
If you have any recipes you would like to share then please let us know!
Gourmet Scrambled Eggs (courtesy of Diana Bird, VA)
8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayo
1 Tbsp snipped chives
1 Tbsp minced fresh basil
1 Tbsp butter
In a small bowl, whisk the eggs, Parmesan cheese, mayo, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
If you have any recipes you would like to share then please let us know!
Gourmet Scrambled Eggs (courtesy of Diana Bird, VA)
8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayo
1 Tbsp snipped chives
1 Tbsp minced fresh basil
1 Tbsp butter
In a small bowl, whisk the eggs, Parmesan cheese, mayo, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
Monday, March 14, 2011
RECIPE MONDAY!!!
March is the month for Breakfast recipes, so here is what we have today:
Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
*If using frozen blueberries then use without thawing to avoid discoloring the batter.*
As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.
Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
*If using frozen blueberries then use without thawing to avoid discoloring the batter.*
As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.
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