Kelley Epstein of Mountain Mama Cooks is a blogger, personal chef, wife and mother. She lives in Park City, Utah and enjoys her high-altitude living surrounded by the outdoors. Kelley is not only a fantastic chef, but a fun-loving person who loves butter and mayonnaise as much as we do. You can find her on Facebook, Twitter, Pinterest and Instagram.
Tis the season for grilling and al fresco dining. And as much as I love having dinner on the patio and cooking outside, I detest cooking on our grill. It cooks unevenly, is a bugger to light and don’t get me started on cleaning the darn thing. It’s a hand-me-down, a little on the dated side and never worked very well in the first place. My excitement at checking out the Searing Grill might have been a little over the top but the thought of having a grill that actually worked did just that. What can I say, I’m easily excitable.
This Searing Grill is the BOMB. No really, it’s the bomb-dot-com. A nonstick grill plate where you can control the temperature and throw it in the dishwasher for cleanup? Be still my grill-loving heart. This thing grills like a boss, offering great grill flavor and makes beautiful searing marks. It didn’t smoke out my house and was an absolute breeze to wipe clean. I’m giddy!
Now if you’ll excuse me, I’ll be on the back porch with a glass of wine, enjoying my sandwich and feeling every bit like the grill maven I now am.
Grilled Teriyaki and Pineapple Burgers with Spicy Lime Aioli
3 (2-3 lbs.) boneless, skinless chicken breasts
1 cup teriyaki sauce, divided
1/2 cup mayonnaise
1 teaspoon garlic chili sauce
Zest of 1/2 lime
1 pineapple, skin removed, cored and cut into 1/4-inch slices
6 deli slices of provolone cheese
6 sliced buns
Prepare Searing Grill by preheating it to 400 for 10 minutes.
Cut chicken breasts in half lengthwise and marinate in 3/4 cup teriyaki sauce for 2-3 hours.
Prepare the aioli by mixing together mayonnaise, garlic chili sauce and lime zest.
Grill pineapple slices, with the lid open, for 2-3 minutes per side, or just long enough to get grill marks and heat the pineapple through.
Next, turn the grill to SEAR and wait for Ready light to come on. Grill the chicken with the lid open for 3-5 minutes per side, or until chicken is cooked through.
Top each chicken breast with a slice of provolone and close the lid for 1 minute, or until the cheese is melted.
Spread a thin layer of aioli on each slice of bun and top with romaine lettuce, grilled chicken and a slice of pineapple.
Everyday Good Thinking http://everydaygoodthinking.com/
The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.
Kelley Epstein of Mountain Mama Cooks is a blogger, personal chef, wife and mother. She lives in Park City, Utah and enjoys her high-altitude living surrounded by the outdoors. Kelley is not only a fantastic chef, but a wonderful, fun-loving person who loves butter and mayonnaise as much as we do.
Your slow cooker gets put to good use on this recipe for Apple-Pumpkin Butter. It is done over two days, first making apple sauce and then cooking pumpkin puree down until it turns into a rich, concentrated butter. I love combining apples and pumpkin as they are quintessential fall ingredients.
I don’t peel the apples as that’s where so many of the vitamins are, and this makes preparation much quicker and easier. You puree the applesauce so finely and then cook it down again with the pumpkin. I try to use organic apples if I can. The finished Apple-Pumpkin butter is delicious stirred into oatmeal or plain yogurt and equally at home slathered on a piece of zucchini or banana bread.
Slow Cooker Apple-Pumpkin Butter
5 lb apples (about 12), cored and chopped into ½-inch dice
¼ cup unfiltered apple juice
1 + ¼ cup maple sugar (or natural cane sugar), divided
1 tablespoon + ½ teaspoon cinnamon, divided
15 oz can pureed pumpkin
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
juice of 1 lemon
Place the apples in the slow cooker along with apple juice, ½ cup maple sugar, and ½ teaspoon cinnamon. Cook on low for 8 hours until apples are extremely soft.
When apples are cool, put half of them into the jar of a food processor and puree until smooth and until peels are undetectable. Transfer to a bowl and repeat with the other half of the apples. At this point the apples can be stored in the fridge for up to a few days.
When ready to turn the applesauce into apple-pumpkin butter, put the applesauce into the slow cooker along with the canned pumpkin puree, ground cloves, ground nutmeg, ground ginger, 1 tablespoon cinnamon, lemon juice, pinch of salt and ½ cup maple sugar. Stir with a wooden spoon until well incorporated and the pumpkin and spices are blended with the apple sauce.
Cook on high for 6-8 hours, stirring occasionally, until the butter is dark brown and reduced by about a quarter. At this point, taste the butter and if you feel that it needs to be a little sweeter, add up to ¼ cup more sugar until desired sweetness is achieved.
Transfer apple-pumpkin butter to pint size glass jars and store in either fridge or freezer. Apple-pumpkin butter can store in the fridge for up to 2 weeks, in the freezer for up to 6 months.
This recipe yields 3-4 pints.
Everyday Good Thinking http://everydaygoodthinking.com/
Photos, post and recipe from Mountain Mama Cooks.
Update (9/16/2013): Hamilton Beach does not recommend this recipe for canning purposes. The National Center for Home Food Preservation talks about canning pumpkin butters on their website. Please refer to this link for more information:http://nchfp.uga.edu/publications/uga/pumpkin_butter.html.”