*poof* And just like that, all of the grilled marinated mushrooms I had just made disappeared. No, it’s not because I’ve changed my name to Houdini. It’s these fantastic mushrooms that did it. Each bite is a wonderful combination of meaty mushroom, salty soy sauce, a few spices and a nice balsamic vinegar kick. To cool all that down I served the mushrooms with a homemade blue cheese dressing for dipping.
This is just one of many, many great recipe ideas I found in Brother Jimmy’s BBQ: More Than 100 Recipes. Heck, the book was worth it just for these grilled marinated mushrooms. They are a common sight (for the minutes that they last) around here.
Also try my spicy grilled mushrooms.
Grilled Marinated Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4 servings
- 8 ounces mini Bella mushrooms or your favorite bite-sized mushrooms
- 1/2 tablespoon garlic minced
- 1/2 teaspoon dried oregano crumbled
- 1/2 teaspoon dried thyme crumbled
- Pinch kosher salt
- 1/2 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 1/2 tablespoon balsamic vinegar
- Blue cheese salad dressing for serving
Wipe the mushrooms clean.
In a large bowl combine the remaining ingredients except for the dressing. Whisk until smooth.
Add the mushrooms to the marinade. Toss gently to coat. Let sit for 10 minutes, stirring one more time before using.
Fire up your grill for medium-high heat cooking.
Thread the mushrooms onto skewers or place in a grill basket. Reserve the marinade.
Grill for 5-7 minutes, turning once or twice. Brush the mushrooms with the marinade while cooking.
Remove and serve with blue cheese dressing for dipping.
I love my mom’s bean salad recipe. I’ve been eating since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good. I’ve found that it’s even better when it has been chilled until super-duper cold. After I make it I let it set in the fridge overnight before diving in. Well, ok, I have a few spoonfuls first, but then I put it into the fridge.
You can use pretty much any beans you want, and you can skip the fresh carrots and use canned or frozen if you wish. Or substitute fresh beans for the canned and have a fantastic summertime salad. It’s ok if you change my mom’s bean salad. I won’t tell her.
Also try Chez John’s Kaw-Cajun 4-bean salad. It’s unbelievably good.
Mom's Bean Salad
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 -10 servings
- 1 pound carrots peeled, sliced thin
- 3 14 1/2 ounce cans Del Monte wax and green beans, drained
- 1 15 ounce can kidney beans, rinsed, drained
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/2 cup red wine vinegar
- 1 cup vegetable oil
- Kosher salt and freshly ground black pepper to taste
Bring a small pan or skillet of water to a boil. Add the carrots and cook for 4-5 minutes or until tender. Remove, drain, and rinse with cold water.
Place cooked carrots, the wax and green beans, the kidney beans and the onion into a large bowl.
In a small bowl whisk together the garlic, vinegar and oil. Add to the beans and toss to coat.
Season with salt and pepper.
Refrigerate for 2 hours before serving. Add more salt and pepper if desired.
I plant a (small) garden of herbs every year. This year it didn’t do so well, but I was able to get just enough to make dried basil on the Nesco Snackmaster Pro. I will be rewarded for my efforts (which granted, weren’t much) this fall and winter with fantastically aromatic and flavorful crumbled basil.
Basil turns almost black in color when you dry it, but don’t despair. It’s normal for it to do that. I keep the herbs that I’ve dried using my Nesco Snackmaster Pro in mason jars. I seal the jars with the optional jar sealer on my vacuum sealer. Whew, I said ‘seal’ three times in one sentence!
You can dry any fresh herbs in the Nesco Snackmaster Pro. Like cilantro.
Dried Basil on the Nesco Snackmaster Pro
Cook Time 12 hours
Total Time 12 hours
- Fresh basil rinsed and patted dry. Remove leaves from stems.
Place leaves onto the dehydrator trays.
Set the dehydrator to 95 F and let dry for 12-24 hours or until the leaves are dry and crispy, rotating the trays every 2 hours.
Let leaves cool slightly then crumble (by hand) into a resealable air-tight container.