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Grills ready for meals of seafood or fowl

This week's recipes include Turkey Vegetable Burgers, Scallop Kabobs and Blueberry Peach Crisp.
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

The options are limitless when the grill is prepared and outdoor chefs think about what they might serve for a warm weather meal eaten on the patio or in the park.

This week’s recipes suggest two ideas for the grill, and a dessert prepared in the oven, using fresh or frozen fruit.

 • • •

Turkey Vegetable Burgers

  • 1 1/2 lbs. fat-free ground turkey
  • 1 small zucchini, grated
  • 1 tbsp. onion flakes
  • 1 large carrot, peeled and grated
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • 1 tbsp. low-sodium ketchup
  • pepper to taste

Prepare a hot grill and lightly spray with non-fat cooking spray.

In a large bowl, combine all ingredients and mix until blended. Shape into 6 large patties and place on a hot grill.

Cook 6-8 minutes per side, until cooked through and no longer pink inside.

Serve on buns with lettuce, tomato, onions and spicy relish. May be frozen.

• • •

Scallop Kabobs

  • 1 1/2 lbs. frozen scallops
  • pineapple chunks in juice, drained
  • 1/3 cup small white mushrooms
  • 1 red bell pepper, cut into chunks
  • 1 cup cherry or grape tomatoes
  • 1/2 cup honey barbecue sauce

Cover scallops with cold water, then rinse well when thawed.

Combine scallops, pineapple, mushrooms, peppers and tomatoes. Cover with the barbecue sauce and let marinate 30 minutes.

Thread metal skewers alternately with scallops, pineapple, mushrooms, peppers and tomatoes until skewers are full.

Spray grill with non-fat cooking spray. When grill is medium-hot, place skewers on grill and cook 12-15 minutes. Turn halfway through cooking time.

Serve with seafood dipping sauce. Serves 6.

• • •

Blueberry Peach Crisp

  • 1/2 cup Grape Nuts cereal
  • 1/2 cup oatmeal
  • 1/3 cup brown sugar
  • 1/4 cup plus 1 tbsp. flour
  • 1 1/2 tsps. cinnamon
  • 3 tbsps. apple sauce
  • 32 oz. peach slices, fresh or tinned
  • 8 oz. blueberries, fresh or thawed
  • 8 oz. strawberries, fresh or thawed, sliced

Preheat oven to 375 degrees F. Lightly spray an 8 inch baking dish with cooking spray.

In a large bowl combine Grape Nuts and oatmeal, sugar, 1/4 cup flour and cinnamon and mix well.

Stir in apple sauce and mix until dry ingredients are moistened and mixture is crumbly.

In a separate bowl, combine fruit and toss with 1 tbsp. flour. Spoon mixture into prepared pan and top with crumb topping.

Bake for 30-35 minutes. Serve warm or at room temperature with Cool Whip or ice cream. Serves 8.

Joyce Walter can be reached at ronjoy@sasktel.net