The Scramblog

Grilled Salmon with Fresh Herb Pesto

Use your favorite herbs to create a fresh tasting sauce for grilled or roasted fish. (You can leave the sauce off the fish for picky eaters, but kids often like including it.) For the sauce, you can use any fresh herbs of your choosing. Watch Jessica make it on Facebook Live.Grilled Salmon with Fresh Herb Pesto1 - 1 1/2 lb. salmon (preferably wild Alaskan) or halibut fillet 2 1/3 Tbsp. canola or vegetable oil 1/4 tsp. salt, or to taste1/8 tsp. black pepper, or to taste1/4 cup fresh herbs including any combination of basil, cilantro, parsley and/or chives, coarsely chopped1/2 lemon, juice only, about 2 Tbsp.1 1/2 Tbsp. pine nuts 1 tsp. honey
Preheat the grill to medium-high heat. Brush the top and sides of the salmon (or halibut) with 1 tsp. of oil and season it with salt and pepper. In a blender or food processor, puree the herbs, 2 Tbsp. oil, 1 Tbsp. water, the lemon juice, pine nuts, and honey.
Grill the fish, skin side down, on...

10 Best Simple Recipes to Soak Up Summer Flavors

One of my favorite childhood memories is of visiting my godmother’s family house in New Hampshire. Each summer we would head up for a weekend visit that was packed with summer fun like hiking, swimming in the lake, and a cookout. The house had a vast garden with rows upon rows of raspberry bushes. My brother and I would dart in and out of the rows, scratching up our arms and legs, collecting as many raspberries as we could find, placing some into a bowl, but mostly just stuffing them into our mouths. In the afternoon we’d shuck fresh corn and wrap it and some potatoes in foil. Then, as evening arrived, my godmother, parents, brother, and I would hike up a hill on the property and visit the fire pit that we had perfected over the years. We would make sure that the stones were well placed, collect kindling, and start a fire. On that fire we would cook fresh corn, potatoes, and burgers. As my brother and I (impatiently) waited for dinner to be ready, we would rush...

Grilled Portobello Mushroom Burgers with Grilled Peppers

These burgers are so flavorful and juicy and are ideal for vegetarians when you are grilling burgers—but even the meat eaters will love them.  Check out Aviva's video demonstrating how easy it is to prepare these delicious burgers. Watch the video and subscribe to our YouTube Channel for more cooking videos:Grilled Portobello Mushroom Burgers with Grilled Peppers

Makes four servings

1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed) 1/4 cup balsamic vinegar 2 Tbsp. extra virgin olive oil 2 tsp. dried Italian seasoning, or use a combination of dried basil and oregano 1 Tbsp. minced garlic, (4 – 6 cloves) 1/4 tsp. black pepper 4 portobello mushroom caps (look for burger sized caps that are not too thick) 2 red bell peppers, cut into quarters 1 yellow onion, sliced (optional) 4 whole wheat buns (use wheat/gluten-free if needed) 4 slices Cheddar cheese (3 oz. total) In a measuring cup, whisk together the soy sauce, vinegar, oil,...

Grilled Flank Steak with Mango Salsa and Pan-Fried Plantains

Nicaragua has a great deal of agriculture, so the food is extremely fresh and flavorful. The meat, fruits and vegetables and coffee are all grown and raised locally, and the flavors are simple and tropical. Using ingredients we could we can find in the US, here is our attempt to recreate those bold Nicaraguan flavors. Serve with warm corn tortillas or pan-fried plantains and mango salsa (recipe below). It can also be served with Macuas (rum cocktail, recipe below) Watch the video and subscribe to our youtube channel for cooking videos and kitchen how-tos.Nicaraguan Grilled Flank Steak with a Garlic Citrus MarinadePrep (10 minutes) + Cook (25 minutes) + time to marinate 6 servings 2 lbs. flank steak or skirt steak (or use sliced extra-firm tofu, drained) 1 orange, juice only (1/2 cup juice) 1/2 lime, juice only (about 2 Tbsp.) 1 Tbsp. extra virgin olive oil 1 tsp. minced garlic (about 2 cloves) 1/2 jalapeno, minced (omit seeds if you don’t want it to be...

Lime Grilled Chicken with Avocado Salsa

Your family will love this simple marinade for grilled chicken breasts.  The avocado salsa would also be great on top of a firm, white fish, such as halibut, and of course it's fabulous for dipping chips or veggie sticks.  If you don’t want to grill the breasts, you can cook them on the stovetop over medium-high heat with a little olive oil in a skillet instead.  Click here for  grilling tips to make grilled chicken and other delicious meals over the fire. Watch the cooking video on YouTube and get the recipe below: Lime Grilled Chicken with Avocado SalsaPrep + Cook Time: 30 minutes Makes six servings. 1 1/2 - 2 lbs. boneless, skinless chicken breasts, or use boneless thighs 1/2 - 1 lime, juice only, 2 Tbsp. 1 Tbsp. extra virgin olive oil 1 tsp. kosher salt 2 avocados, diced or mashed, or use 3/4 cup guacamole 1 tomato, diced 1/4 red onion, finely diced (about 1/2 cup) 1/4 tsp. salt 1 Tbsp. fresh cilantro, chopped (optional) Place the chicken...

How to Cook on a Gas Grill: Getting Over Your Fear of Grilling

Gas Grill: Getting Over Your Fear of GrillingWhile cooking over fire can be intimidating, cooking on a grill can produce quick and flavorful results that are absolutely worth facing the fear for.   Here are some of my favorite tips for safe and easy grilling:
  • Before turning it on (or after turning the gas grill off), clean the grill with a metal scraper, and coat the grates with nonstick cooking spray or rub it with some cooking oil on a paper towel, so food doesn't stick to the grates.
  • Preheat gas grills for about 10 minutes on high with the cover closed, and preheat charcoal grills for 30 minutes until the coals are grey. The grill should be very hot before you start to cook.
  • If you have a gas grill, keep a spare tank of propane to avoid running out of gas mid-dinner prep. If this does happen to you, as it has to many of us, you can substitute your broiler for the grill. Just keep the rack about 5 or 6 inches from the heating element. (Think of it as an...