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Video: Bored with meat? Try grilling jalapenos, apples

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    >>> we are back in today's kitchen where we're getting saucy and creative with grilled foods, you'll probably spend a lot of time on the barbie this summer, with the chicken and steak and we have other ideas for you.

    >> the folks at "cooking light" magazine have come up with up with few new foods for the grill . great to see you, allison.

    >> we think about throwing burgers or hotdog on the grill . but you say try something new.

    >> especially since we're trying to have more fruits and vegetables, why not put them on the grill ?

    >> why wouldn't we?

    >> what are we going to make?

    >> these are jalapeno, these are stuffed jalapenos on the grill . a twist on the jalapeno poppers you would get that would be breaded and deep-fried and massively caloric. this is cheddar cheese , cream cheese , green onions .

    >> it still is caloric. you've got the cheddar cheese .

    >> and bacon. put it in there.

    >> go for it.

    >> too late now.

    >> and this is garlic.

    >> okay.

    >> and actually one of these cream cheeses is a no-fat cream cheese .

    >> pulling back a little bit.

    >> now when you're buying these jalapenos -- aren't these super-hot?

    >> they are hot, but you can see right here we've taken out the seeds. and the veins. and also when you look for jalapenos, you can see, if they have a little scratchy brown patch on the outside, they're going to be hotter. these going to be a bit milder.

    >> i didn't know that.

    >> so you -- slice them, clean them.

    >> good work for today.

    >> slice them, clean them out and you want to get something like this. a good offset spatula and fill.

    >> that's it?

    >> that's easy to do. want to give it a try?

    >> let's give it a try. i have a question, how come when you throw these on the -- forget it. i'm not good at that kind of thing. when you put these on the grill . how did you get it browned on this side?

    >> great question. so when you put it, if we were at an outside grill . we'll takd down the grill top and the heat will take care of it. cheddar cheese goes nice and golden. it does that. on this we did a little kitchen magic downstairs.

    >> how long should you cook those?

    >> this is eight minutes. because you want the bottom of the jalapeno to be nice and soft. so eight minutes, closed grill . and then here's a little bit of cilantro we can put on. some nice tomatoes.

    >> nice.

    >> very, very nice. so, that's a good idea.

    >> the apples on the grill .

    >> apples on the grill , unusual, huh? you wouldn't think to necessarily do that.

    >> a nice texture.

    >> we're marinating these with orange, a little bit of ginger. some honey. mint, black pepper , vanilla.

    >> interesting, how long should those soak in there?

    >> soak for about an hour, hour and a half.

    >> is this the stuff we're soaking in?

    >> that's the marinate, yes.

    >> and how long do those cook?

    >> these cook for three minutes per side. really good, cooking light recipe, it makes a good side dish . and four apples, three apples serve four people. so you're getting a ton of fiber with that side dish , you can feel good about.

    >> garnish that guy.

    >> drizzle on a little marinade at the end. it brings out the sweetness and also helps the grill marks.

    >> this looks like my real house, i don't know what's going on here?

    >> this is a polenta cake. that you can make, nice corn meal in there, very simple. kind of like a pound cake . then you slice it, grill it. so it's the same as if you had put it on a toaster, you get great grill marks, crispy edge to your cake. and this is great and summer berries, we were talking about the dessert you just made. it's a raspberry puree, frozen raspberries, a little sugar, tossed with fresh berries.

    >> that is delicious, all of the recipes are in your magazine or on our website.

    >> thank you very much, we wish you happy fourth of july.

    >> tomorrow, rapper pit bull is going to perform live on the plaza with marc anthony . and t-payne.

    >> and ann's here.

    >> and ambush makeovers.

    >> and gioda de laurentiis will be here.

TODAY recipes
updated 6/30/2011 10:55:55 AM ET 2011-06-30T14:55:55

Recipe: Grilled stuffed jalapenos

Ingredients
  • 2 slices center-cut bacon
  • 1/2 cup (4 ounces) cream cheese, softened
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/4 cup minced green onions
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 small garlic clove, minced
  • 14 jalapeño peppers, halved lengthwise and seeded
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped seeded tomato
Preparation

Preheat grill to medium-high heat.

Cook the bacon in a skillet over medium heat until crisp.

Remove bacon from pan, and drain on paper towels. Crumble bacon.

Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine.

Divide cheese evenly and fill the pepper halves.

Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray.

Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.

Place the peppers on a serving platter. Sprinkle with cilantro and tomato.

Serving Size

14 servings (serving size: 2 pepper halves)

Recipe: Marinated grilled apples with mint

Ingredients
  • 2/3 cup fresh orange juice
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
  • Cooking spray
Preparation

Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.

Prepare grill.

Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.

Serving

Serve these highly flavored apple rings as a side with pork or chicken. We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.

Recipe: Polenta cake with late-summer berries

Ingredients
  • For cake
  • Cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/3 cup finely ground dry polenta
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sugar
  • 6 tablespoons butter, softened
  • 2 large egg whites
  • For topping
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 (10-ounce) package frozen unsweetened raspberries, thawed
  • 2 cups halved strawberries
  • 1 cup blueberries
  • 1 cup fresh raspberries
  • 1 cup blackberries
Preparation

Preheat oven to 350°. To prepare cake, coat an 8 x 4-inch loaf pan with cooking spray; set prepared loaf pan aside.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife.

Combine flour, polenta, baking powder, and salt in a medium bowl, stirring with a whisk; set aside.

Put vanilla extract and whole eggs in a small bowl, stirring well with a whisk. Combine 1 cup sugar and butter in a medium bowl; beat with mixer at medium speed until mixture is light and fluffy (about 5 minutes).

Gradually add vanilla extract mixture and egg whites to sugar mixture, beating well (about 2 minutes). Gradually add flour mixture, and stir batter just until moist.

Pour cake batter into prepared pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack. Cut cake into 9 equal slices.

To prepare berry topping, combine 1 tablespoon sugar, water, and thawed raspberries in a food processor or blender; process until the mixture is smooth.

Strain mixture through a sieve over a bowl, pressing with the back of a spoon; discard solids.

Combine raspberry sauce, strawberries, blueberries, fresh raspberries, and blackberries in a large bowl; toss gently to combine.

Prepare grill to medium-high heat.

Place cake slices on grill rack coated with cooking spray; grill 1 minute on each side or until golden brown and grill marks form. Serve grilled cake slices with berry topping.

Serving

Grilling the cake slices is optional but makes for a lovely presentation. You can bake the cake a day ahead and grill just before serving. Serve with whipped topping, if desired.

Serving Size

14 servings (serving size: 2 pepper halves)

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