It's Grilling time...

Most of you know, I don’t measure, but I realized its easy to make up a recipe. I know your grandparents will tell you they don’t measure buts its not hard to figure out how much you put of what. Over this weekend I learned I can whip up all the creations I do and make a recipe for others.

Brandi and I ended up making a trip to the store along with my great finds at Marilyn’s produce stand in Renton, WA. If it wasn’t for this fruit stand we would have made it inexpensive and the dishes wouldn’t have been so flavorful.

Jalapeno, Avocado, and Bacon Burgers

1 jalapeño chiles (add more depending on how hot you want it)

3 slices bacon

1 pound ground beef chuck

Salt and Pepper

1\2 cup of feta cheese

1\2 cup mayonnaise

1\2 cup of buttermilk or (tip of the day)

Dash of Tabasco sauce

1\4 cup buttermilk

2 tablespoon olive oil

1 avocado, pitted (tip of the day) and thinly sliced

1 bunch of cilantro, chopped

1\2 onion, thinly sliced

5 hamburger buns

Preheat a grill to medium and place the jalapeno directly on the grill. Leave it on for about 10 minutes until charred. Transfer the Chile to a bowl, and let cool slightly. Remove and discard the stems, skin, and seeds; finely chop the Chile.

Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon

In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chile. Form into 5 patties; season with salt and pepper.

In a medium bowl, combine feta cheese, mayo, buttermilk, 1 tablespoon of olive oil and the remaining chile. Season with salt and pepper and refrigerate. In another bowl toss the avocado, cilantro, onion and remaining one table spoon of olive oil; set aside

Grill the patties flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted for about 1 minute.

Do you love Corn on the Cobb?

Oh, I’m delicious.

1\2 red onion diced

1 sweet corn on the cob; charred

1\2 Zucchini

Salt and Pepper

Place onion and zucchini in a tin foil plate and place on the top of the grill for about 20 minutes. Place the sweet corn directly on the grill and turn for about 10 mins or until char looking. Place the flat portion of the cob on a chopping surface, after cooling down and slice the corn off the cob. Place in a small bowl and add corn with a dash of salt and pepper. Serve as a side dish or with a summer grilling meal.

Sweet corn with fresh crunchy veggies makes a great dish.

Red Potatoes Bliss

2 red potatoes

3 room temperate large eggs (tip of the day)

3 celery ribs diced

1\4 diced white onion

1 table spoon of prepared yellow mustard

1\4 cup of mayonnaise

Dash of cayenne pepper

Salt and pepper

Boil potatoes and eggs from room temperate until potatoes are soft.

Meanwhile chop celery and white onions and add to a medium bowl.

In the medium bowl mix mayo, mustard, cayenne pepper mix well. Tap eggs with a spoon to make sure eggs are complete cooked and let cool. Once eggs are room temperature again dice up and add to mayo mixture. Red potatoes will be diced as well (potatoes will be 24 pieces each). Mix up salad, add salt and pepper and serve.