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Welcome to the Sentinel Cafe – home of our recipes, more than 50,000 of them!
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Once again, welcome, and please enjoy your stay at the Sentinel Cafe.
Lemon Poppy Seed Muffins Recipe
I love lemon poppy seed muffins. This recipe is based on the same Cook’s Illustrated master muffin recipe on which I based our blueberry and lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin. The important things to remember with making these muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to not over-mix the batter.
- Prep time: 15 minutes
- Cook time: 35 minutes
Ingredients
3 cups of all-purpose flour
- 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
- 1/2 teaspoon baking soda Continue reading
Garlic Grilled Scallop Kabobs
Garlic Grilled Scallop Kabobs
1 pound medium sea scallops
1/2 tsp salt
2 tsp minced garlic
2 tsp vegetable oil
1 tsp cornstarch
16 to 20 wooden skewers
Soak wooden skewers in water for 30 minutes.
Rinse scallops under cold water, remove any small muscle on the side of the scallop, then gently pat dry. Lay scallops flat on paper towels.
Mix together salt, garlic, oil, and cornstarch in a small bowl.
Brush both sides of scallops with this marinade. Continue reading
Dijon Delish Catfish On The Grill
Dijon Delish Catfish On The Grill
36 ounces catfish fillets
sprinkle salt and pepper to taste
4 tsp olive oil
3 tsp Dijon mustard
2 tsp lemon juice
1 tsp black pepper
lemon zest, for garnish if desired
Oil the grill grates or a fish basket and prepare grill to medium-high heat.
Rinse fillets, then pat dry. Sprinkle with salt and pepper. Continue reading
Cheesy Grilled Granny Smith Sandwich
Cheesy Grilled Granny Smith Sandwich
4 slices whole-grain bread
1 teaspoon olive oil
1 teaspoon Dijon or Spicy Brown mustard
2 oz cheddar cheese, finely grated and divided
1/2 medium Granny Smith apple, cored, halved, and sliced lengthwise in thin strips
Preheat grill or griddle to temperature.
Lay out the 4 slices of bread. Lightly brush one side of each piece of bread with oil.
Flip 2 pieces of bread over and spread evenly with mustard.
Sprinkle half the cheddar cheese on both slices covered with mustard.
Place a layer of apples evenly over the cheese, then top with remaining cheese.
Top each with other half of bread, oiled-side-up, to make 2 sandwiches.
Cook sandwiches over medium heat on grill or in a cast iron skillet until light golden brown on bottom.
Flip with a spatula and continue cooking until cheese melts and bread is golden brown on other side.
Cut sandwiches in half and serve. Makes two servings.
Cheesy Grilled Chicken Cutlet Veggie Wraps
Cheesy Grilled Chicken Cutlet Veggie Wraps
4 chicken cutlets, pounded thin
1/2 cup Italian Dressing
4 slices Provolone cheese
1 lb fresh cleaned asparagus
1 red bell pepper, cleaned and sliced into thin strips
Prepare grill to medium-high heat.
Put cutlets into a bowl with Italian dressing and toss to coat well.
Tear off 4 big sheets of aluminum foil and lay on work surface.
Lay out a cutlet on each foil sheet; top with cheese slices, then divide asparagus and the red bell pepper pieces evenly between the packets.
Roll the cutlets up like a burrito over the vegetables, then roll up in the foil and seal tightly.
Put the foil bundles on the grill over indirect heat, close grill, and cook for 20 to 30 minutes, turning over 2 to 3 times during the cooking time.
Remove and let stand for several minutes, then unroll the foil and serve.
Makes 4 servings.
All about the humble pizza
One of the favorite foods of today’s Americans is pizza and the meatier and cheesier, the better. Both young and old enjoy eating the cheesy tomato goodness. Most are made with some type of crust and tomato sauce as a base, then topped with common pizza toppings such as pepperoni, green peppers, and olives or more exotic flavors such as barbecue sauce, goat cheese, and artichokes.
Now that we know what pizza is, where did this delicious dish that we enjoy today come from? The earliest mention of a tomato based flatbread was found in Gaeta Italy in the 10th century where the bishop was given twelve pizzas on both Christmas and Easter. Then in the 1500s, a flatbread dish with a red sauce that was served among the poor on the street, was originally given this name. It was not served in the homes of the wealthy, however. Later, various toppings were introduced, until in 1889, under Queen Margherita, what we know of today as the Margherita was invented, with the delicious toppings of fresh mozzarella, tomatoes, and basil. Continue reading
Grilled Kielbasa And Spiced Cabbage Bundles
Grilled Kielbasa And Spiced Cabbage Bundles
1 pound Kielbasa
3 cups coleslaw cabbage mix
1/2 cup spicy Italian dressing
1 diced red bell pepper
1/2 cup diced red onion
Heat grill to medium-high heat.
Cut Kielbasa on slight diagonal into serving size pieces, about 1 inch thick.
Place Kielbasa on heated grill, cooking just long enough to get grill marks, turn and continue grilling until grill marks are all around. Remove and set aside.
In a bowl, toss together the coleslaw, dressing, pepper, and onion; then turn into a
Pick a grill-safe 8 inch square pan and put sausages in, then top with the coleslaw mix.
Cover the pan tightly with aluminum foil.
Place pan on the grill on indirect heat, close grill cover.
Cook for 15 to 20 minutes, spinning pan at least once during the cooking time.
Remove from grill when all veggies are cooked and softened slightly and everything is hot.
Serves 4.
Grilled Italian Eggplant Lasagna Packets
Grilled Italian Eggplant Lasagna Packets
1 lb. Italian sausage, cut into thin circles
1 small eggplant, cut into thin circles
1 Tbsp olive oil
1 ripe tomato, cut into circles
1 tsp dried oregano
1 lb. shredded mozzarella cheese
salt and pepper to taste
Set your grill to medium-high heat and preheat.
Lay out 4 sheets of heavy duty aluminum foil.
Divide the sausage evenly between the 4 pieces of foil
Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese.
Salt and pepper if desired.
Place on grill on indirect heat, close cover, and cook for 25 to 35 minutes, spinning packets at least once, or until the sausage is cooked through.
The time will vary depending on the heat of your grill.
Remove from grill and let stand for 3 to 5 minutes, then carefully open and serve.
Serves 4.
Grilled Gorgonzola Fig Melts
Grilled Gorgonzola Fig Melts
3 tbsp unsalted butter, at room temperature, divided
6 ripe, firm, figs, stemmed and cut in half lengthwise
8 slices crusty Italian bread
4 ounces Gorgonzola cheese, at room temperature
black pepper, to taste
Melt 1 tbsp of the butter over medium-high heat in a large nonstick skillet.
Add figs to skillet cut side down and saute about 2 minutes until golden around the edges and soft to the touch. Turn and cook for an additional minute, then transfer to a plate and let cool slightly.
Brush grill rack with oil and preheat the grill to medium-high.
Assemble sandwiches by buttering one side of each slice of bread with remaining 2 tablespoons of butter.
Put 4 slices of bread on a work surface, buttered side down, and spread the cheese evenly over all slices, followed by the figs.
Put the remaining 4 bread slices on top, buttered side up.
Put sandwiches on the grill and cook for 2 minutes, until the undersides are golden brown and the cheese begins to melt.
Turn sandwiches with a spatula, pressing firmly to flatten them slightly.
Cook for 1 minute, or until the undersides of bread are golden brown.
Turn the sandwiches once more, press with the spatula, and cook for 30 seconds, or until the cheese melts completely. Serve immediately. Makes 4 sandwiches.
Makes 4 sandwiches.
Grilled Chicken Salsa Verde Burritos
Grilled Chicken Salsa Verde Burritos
4 chicken breasts, skin and bones removed
olive oil for grilling
salt and pepper
1 cup salsa verde
8 small tortillas
1 avocado, sliced thin
2 cups shredded Pepper Jack cheese
Set your grill up for medium-high heat.
Rub the chicken with a little olive oil and season with salt and pepper. Place chicken on grill, close cover, and cook for 5 minutes, flip and cook for 5 more minutes.
Remove from grill and let rest on a cutting board for 3 minutes; then slice chicken into thin strips and place in large bowl.
Add salsa verde to bowl with chicken and stir gently to combine; set aside
Place tortillas on the grill just until grill marks appear, flip and do the same to the other side. Remove to working surface.
Lay out tortillas and divide the chicken slices, avocado, and cheese evenly between all the tortillas and roll up into a burrito.
Makes 4 burritos.
