Hey Smoked ‘n Grilled readers! Kristin from Ro*Tel here. I am excited to be writing for Curt today!
Let me tell you a little about myself… I live in the Windy City with my dog Joey. When you live in a city like Chicago, you can never get bored. Over the weekends I try to make it out to our different museums, a local show at a dive bar or a new restaurant.
What are your Memorial Day plans this weekend? To celebrate the start of summer, I am having my friends and family over for a cookout and a game of volleyball. To change it up from the usual burgers and brats, I have a Cajun-seasoned Mahi Mahi fillets recipe with spicy, fresh pineapple salsa. The lime juice and mint really brings out the flavor of the fish!
Check out the recipe below. It’s that easy! In no time, you have a delicious summer BBQ dish everyone will enjoy. For more main course recipes and grilling ideas, check out Ro*Tel’s site.
Grape Nuts in a stuffed pepper! Who’d of thunk it? Actually, I should have thought about this, because Grape Nuts has always been one of my favorite breakfast cereals!
The flavor is actually an awesome addition to quite a few different recipes. But the crunch is the best part of it when used as a topping. Especially if you’re like me. I love a crunchy topping on all kinds of foods like casseroles, ice cream, and burgers to name a few.
8 large green bell peppers, or a variety of colors (peppers should be short and wide, rather than long)
2 cups cooked brown rice
1 cup Grape Nuts cereal
15 ounce can black beans, drained and rinsed
14.5 ounce can fire-roasted diced tomatoes
1 cup sweet corn kernels (fresh off the cob, frozen, or canned)
8 ounce can tomato sauce
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 small jalapeno pepper, seeded and minced
1 chipotle pepper packed in adobo sauce, minced
1 Tablespoon adobo sauce from the chipotle can
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons Grape Nuts cereal
2 Tablespoon pepitas (raw pumpkin seeds)
2/3 cup grated cheddar cheese
Heat oven to 350 degrees. Cut off the stem and part of the top of the bell peppers to form a cup. Scrape out the seeds and ribs. Using a 12-cup muffin tin, place 1 Tablespoon of water in 8 of the cups. Place a bell pepper cup on top of each cup filled with water; set aside.
For Filling: In a large mixing bowl, stir together all filling ingredients and mix well. Spoon and pack in filling mixture into each bell pepper cup; set aside.
For Topping: Place Grape Nuts and pumpkin seeds in a plastic closeable bag; seal bag shut. Using a rolling pin, coarsely crush the cereal and seeds. Sprinkle each pepper evenly with the mixture. Bake peppers for 40 minutes, then remove from oven and top each with some grated cheddar cheese. Return to oven for 4-5 minutes or until cheese melts. Carefully remove peppers from muffin cups and serve. Serves 8.
Note: If there is any leftover filling, it's great as a stuffing for enchiladas, burritos, or quesadillas.
Here is another installment in a new series called “A Collection of My Favorites”. I have so many awesome recipes on the site that don’t get the attention they deserve as they slide down the menu and out of site. Some are old favorites that consistently come up in search results, but all are drool worthy and need to be put up front again!
So go ahead and scroll through ‘em. You’re guaranteed to find something you’ll be calling drool worthy too.
This is a sponsored post written by me on behalf of Char-Broil for IZEA. All opinions are 100% mine.
Living in Wisconsin, you have to be pretty tough to grill in the winter, (and I am), but now that spring is here, it’s finally feeling like grilling season again!
I was so excited to try out my new grill from Char-Broil. This is the brand new Char-Broil Kettleman Grill. It was quick and easy to assemble. If you’re like me, you hate assembling things like this, but this was truly a piece of cake!
The new Kettleman Grill can be purchased at Lowe’s or online at www.charbroil.com for only $129.00. What an awesome price for a grill of this quality with features that give you more control over temperature, flare-ups and clean-up. But hands down, the best feature is the porcelain coated no-fall-through grate design that allows small foods like shrimp or asparagus to never fall into the fire. Check this out to learn more about the Kettleman grill.
If you keep up with Smoked ‘n Grilled at all, you know I love my different spice combinations. I’m always trying to come up with a new flavor profile. I’m grilling up one of my all time favorite fish, orange roughy, and flavoring it with a new spice blend.
Thanks to the awesome grate design, I can put the fish directly on the grate without worrying about it falling through into the fire.
So check out the recipe, and give it a try for yourself. After sampling the finished product, I know you’re gonna love it!
To see all the great features, check out this short video below!
Get a medium hot grill going. (Note: leave a cool spot without coals in case things get too hot!)
Mix all of the spice blend ingredients together in a spice shaker container.
Generously sprinkle both sides of the fillets with the spice blend and place on the grate directly above the coals.
Cook for approximately 5 minutes, then flip the fillets over and cook approximately another 5 minutes, or until done.
NOTE: Considering fillets can vary in thickness, it's best to test for doneness with a digital meat thermometer at the center of the thickest part of the fillet. The temperature should read approximately 135° F.