- Font:
- +
- -
Recipe: Grilled stuffed jalapenos (on this page) Recipe: Marinated grilled apples with mint (on this page) Recipe: Polenta cake with late-summer berries (on this page)
Recipe: Grilled stuffed jalapenos (on this page) Recipe: Marinated grilled apples with mint (on this page) Recipe: Polenta cake with late-summer berries (on this page)
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.
14 servings (serving size: 2 pepper halves)
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.
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.
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.
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.
14 servings (serving size: 2 pepper halves)
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
The death toll is expected to rise today after a massive tornado roared through the suburbs of Oklahoma City on Monday.
video TODAY provides in-depth coverage of the massive tornado in Oklahoma that killed at least 51 people.
“ ”