All-American Burger Dog

Stuffed Portobello Mushrooms

8 large portobello mushrooms
1 Tbs olive oil
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1 large onion finely chopped
3 scallions (spring onions), green and white parts, thinly sliced
5 to 8 cloves of garlic, finely chopped, to taste
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp thyme
salt and pepper to taste
6 ounces mozzerella cheese

Remove the stems from the mushrooms, chop and reserve. Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 F. oven for 15 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the mushroom stems, bell peppers, onions, scallions, and garlic until tender, 8 to 10 minutes. Add the herbs and cook an additional 2 minutes. Spoon the vegetable mixture into the mushroom caps and top with the cheese. Bake an additional 10 minutes or until the mushrooms are tender and the cheese has melted. Serves: 4 (2 mushrooms per person).

Grilled Salmon

Here is a great salmon recipe for the grill.

Herb and Garlic Chicken Legs

Ingredients:
4 chicken legs
1/4 cup butter (real butter not margarine)
2 Tbsp finely chopped parsley
2 Tbsp finely chopped green onion
1 clove garlic, minced
Black pepper to taste
Vegetable oil

Loosen the skin at the thigh end of each chicken leg making a pocket. Cream together the butter, onion, parsley, garlic, and pepper. Divide the mixture into 4 parts and insert into the pockets under the skin. Press down on the skin to spread the butter mixture onto the leg meat. Brush the legs with vegetable oil.
Cook on grill at medium temp. Place the legs so the pocket with the butter is facing up.
Remember to keep a spray bottle filled with water nearby to control any flare ups.
Cook for about 20 minutes at medium setting. Turn chicken over and cook 20 minutes longer or until juices run clear when the meat is pierced with fork. Also, make sure the meat is no longer pink near the bone.

photo by Isaac Wedin