Appetizers

Here's an easy grilled stuffed pepper recipe we encourage you to try. If you're in the mood to spice it up a bit just substitute the sweet peppers with jalapenos.

BBQ Mexican peppers stuffed with mozzarella


SERVES

About 6 skewers


INGREDIENTS

  • 2 tbsp olive oil, plus extra for drizzling

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 tsp cumin seeds

  • A pinch of dried chilli flakes

  • 1 x 400g tin pinto beans, drained and rinsed

  • 1 x 125g ball mozzarella, drained and finely diced

  • 400g mini sweet peppers

  • Sea salt and freshly ground black pepper


METHOD

Heat the oil in a frying pan and gently fry the onion until it is softening, about 10-15 minutes.

Add the garlic, cumin seeds and chilli flakes and fry for a couple more minutes.

Add the pinto beans and fry for a few more minutes, mashing up the beans with a wooden spoon.

Season with salt and black pepper, remove from the heat and leave to cool.

Stir the mozzarella through the cold bean mixture.

Cut the tops off the mini sweet peppers and use the handle of a teaspoon to scrape out the seeds. Fill each one with the bean mixture, popping the lids back on firmly. Carefully (they can be a bit tough) slide 2 or 3 filled peppers on to skewers, pushing them snugly up against each other.

Drizzle a little oil over the skewers and then cook over a medium-hot barbecue for around 10-15 minutes, turning regularly, until evenly charred.

Serve hot.

COURTESY OF telegraph.co.uk

Anyone up for some Louisiana - styled blackened scallops? Take a minute to check out this quick recipe, from fridge to plate in 15min.

BLACKENED SCALLOPS

it’s always best to cook Louisiana-style blackened fish outdoors to avoid filling the house with smoke.


PREPARATION TIME  -10 MIN

COOKING TIME - 5 MIN

SERVINGS - 4


INGREDIENTS

  • 1 tbsp paprika

  • 2 tsp garlic powder

  • 1 tsp sugar

  • 1/2 tsp celery salt

  • 1/2 tsp dried oregano

  • 1/8 tsp cayenne pepper

  • 1 1/2 lb (675 g) medium or large scallops

  • 2 tbsp (30 ml) melted butter


PREPARATION

  1. Place a cast iron skillet on the grill. Preheat the grill, setting the burners to high.

  2. On a large plate, combine the paprika, garlic powder, sugar, celery salt, oregano and cayenne pepper.

  3. In a bowl, toss the scallops with the melted butter. Coat the scallops with the spice mixture.

  4. In the hot skillet, blacken the scallops for about 1 minute on each side, or until the desired doneness.

COURTESY OF ricardocuisine.com

Barbeques and brie cheese... what could go wrong? After all its spring, beach bodies are for the summer! Thanks Half Baked Harvest, this looks delicious.

GRILLED BRIE WITH BLACKBERRY BASIL SMASH SALSA + GRILLED BREAD

COURTESY OF halfbakedharvest.com

Grilled Brie and Chard Bread with Blackberry Basil Smash Salsa.

  • prep time: 10 MINUTES

  • cook time: 10 MINUTES

  • total time: 20 MINUTES

yields: 6 SERVINGS OR 2 IN MY HOUSE

Ingredients

Get Ingredients

  • 1 (8 ounce) brie round

  • 1/4 cup honey

  • 1 loaf crusty sourdough or ciabatta bread, sliced (use a gluten free loaf if needed)

  • olive oil (enough to drizzle over bread slices and avocados)

  • 1 clove garlic

  • Basil Smash Salsa

  • 1 1/2 cups fresh blackberries

  • 1/3 cup fresh basil, sliced or chopped

  • 1 jalapeño, finely chopped

  • 1/2 a lemon or lime, juice

  • pinch of salt

Instructions

To make the salsa add the blackberries to a bowl and using a fork, lightly smash the blackberries until they are a little saucy. Stir in the basil, jalapeño, lemon or lime juice and pinch of salt. Store in the fridge until ready to use.

Preheat your grill to high heat or preheat your oven to 450° degrees F.

Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper.

Place both the brie and bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill. Be careful when flipping the brie, you do not want to break the brie open.

To serve place the brie on a cutting board and drizzle the warm brie with honey. Add the salsa. Serve with the grilled bread.

*The brie and bread can also be baked if needed.