Monthly Archives: October 2012
I know, I know…this blog is called “A Girl and Her Grill.” But this girl has an oven and likes to bake, too. Especially these muffins. These are a perennial favorite around here and are often shared with friends. Pumpkin is yummy, no matter how it is used-pureed and baked in sweet treats, sliced and sautéed or roasted, turned into a savory soup….Pumpkin has a lot of Vitamin A, a good dose of fiber, is low-fat and low cholesterol. I have been known to have a slice of pumpkin pie for breakfast. Why not?
Preheat oven to 400 degrees F. Prepare muffin tins (greased or paper muffin cups).
In a large mixing bowl, beat 4 eggs, 2 cups of sugar, 1 16 ounce can of pureed pumpkin and 1 1/2 cups vegetable oil until smooth. In another bowl, combine 3 cups of all-purpose flour, 2 tsps baking powder, 2 tsps baking soda, 1 tsp ground cinnamon and 1 tsp salt. Add the flour mixture to the pumpkin mixture, a little bit at a time, mixing well. Fold in 12 ounces semi-sweet chocolate chips. Fill the muffin cups about 3/4 full. Bake 16-20 minutes or until the muffins are done. Cool about 10 minutes, then remove to a cooling rack to cool completely. If they last, store in an airtight container.
When using a standard size muffin tin, you should get about 24 muffins.
For mini-muffins: use mini chocolate chips. Bake 10-12 minutes or until done. I usually get close to 72 mini muffins.
These tempting treats disappear quickly in our house.
Enjoy! Until next time, Grill, Baby, Grill!
Original recipe found in Country Woman Magazine, May/June 1995
Several years ago, I received honorable mention at Taste of Home for my Slow Cooked Rump Roast. I made a marinade out of the liquid base for the roast and used it recently with a couple of pounds of boneless toploin steaks. It worked really well and tasted fabulous!
The steaks were about 1/2 pound each and 1″ thick. Before pouring the marinade over them, poke them all over with a fork. The marinade will soak through. The steaks will seal back up before you put them on the grill, so you won’t lose any juices in the cooking process.
1/2 cup red wine vinegar
1/2 cup Worcestershire Sauce
1/4 cup oil (I have been using grapeseed oil-it doesn’t add any flavor)
1 large garlic clove, pressed
2 tsp onion powder
2 tsp celery flakes
1 tsp fresh cracked black pepper
Blend all ingredients together and pour over the steaks. I marinated them a little over an hour.
While the steaks are waiting for their turn on the grill, prepare potatoes and onions. The potatoes are simply poked with a fork and wrapped in heavy duty foil. The onions receive a little more treatment. Peel and core the onions. Drizzle with extra virgin olive oil, sprinkle with some fresh cracked black pepper and about a tsp or so of ground mustard. A bit of onion along with a bite of the steak is sooo good!
Time to start the grill. Since I was cooking the potatoes and onions at the same level as the coals, I split the fire in half. I put the potatoes on immediately. They take the longest to cook.
Once the coals are ready, high heat, add the onions and the grilling grate. The steaks are seared, each side about 5 minutes, directly over the coals. I moved them to the middle over the potatoes and onions.
I added some oak pieces to each side and let them catch before putting the lid on. The steaks came off the grill after 30 minutes and kept warm in the oven (wrap them up in foil on an ovenproof plate first!) set to 170 degrees F. The potatoes and onions stayed on another 30 minutes. Add some cooked carrots and celery if you want a real pot roast meal, but potatoes, onions and steaks was good for us!
Until next time, Grill, Baby, Grill!
How about spaghetti and meatballs without the spaghetti? That is exactly what you will have with these burgers. You get all but the pasta! The buns are even toasted with garlic butter. Generous slices of mozzarella cheese, thick, seasoned sauce and hefty, juicy burgers….yummy!
To 2 pounds of hamburger mix in well:
Dried Oregano, 1 1/4 tsp
Dried Basil, 1 tsp
Minced Onion, 2 tsp
Garlic Powder, 1/4-1/2 tsp
Parsley Flakes, 1 tbsp
Form 6-8 patties. I did 6 patties this time around (see my blog post on Simple Backyard Burgers for tips on forming hamburger patties). Refrigerate until about 20 minutes to a half hour before grilling.
While waiting for the grill to be ready, you can start on the buns and slice the mozzarella (you can use shredded if you want, but slices work best and look better!). For the garlic butter buns, blend 1/4 tsp of garlic powder to 1/4 cup of softened butter. Softened butter is better than melted butter for this. The buns will be toasted directly over the cooling coals on the grill, so you don’t want the garlic butter to soak completely into the bun too soon.
When the grill is ready, put on the burgers! After about 8-10 minutes, flip the burgers and grill for another 3-5, until the bottoms are browned. Move them to the side, away from the coals and add about 2 tbsp of pizza sauce. I highly recommend using pizza sauce. It is thicker and will stay on the burger better than any other kind of sauce. I used a sauce that comes in a squeeze bottle for ease of operation.
Top with slices of mozzarella (see photo above). Cover the grill, leaving it on for about 5-7 minutes. That should be enough time to turn the slices of cheese into an ooey, gooey, stringy mess!
Place the buns, buttered side down, directly over the coals. The coals by now should be low to medium heat. Even so, you really need to watch-I burned the first couple of buns! A minute or so is about all that is needed, but be vigilant!
Once the buns are nicely toasted, remove, top with a burger and place the bun top over the burger. We had salads and fries with our burgers. If I had planned better, a Caprese Salad would have been a perfect side with these!
Enjoy! Until next time, Grill, Baby, Grill!