Steak, Grilled Peppers, Mushrooms and Onions


The way the food tastes cooked over a fire makes me long for this time of  year even more.

And whats even better than a bbq, is a camp fire with two pieces of wood holding up a metal grate to cook on. Now THAT’S real cooking!

Unfortunately for us we are not the proud owners of a pretty, glistening, stainless steel grill. We wouldn’t even have a place to stick the darn thing if we were [and I believe that it is frowned upon to start fires in your backyard at home, no?] So when the opportunity arises to bust out some skills on the outdoor grill, you can be sure I am there seizing it.

Since I am currently visitng my family in London and have no idea what supplies they have in the fridge, I immediately buried my nose and began rifling for some veggies [as my Dad had already pulled out steaks earlier in the day, I just had to deal with the veggies].

I managed to pull out a whole bunch of delicious mushrooms, a couple mighty fine looking peppers and an onion! [They also had some delicious looking corn on the cob I would have liked to try again bbq style, but there’s always next time].

I’ve never been the person responsible for any outdoor grilling so I just followed my gut instincts and went for it with fantastic results!

  1. I carefully washed and removed any stickers from the delicious produce.

  2. I started first with the mushrooms and cut them into slices [3-4 slices per shroom]. If you don’t have a grilling dish that comes with most bbqs you can always grab some tinfoil to do the job just as well! Lay your tinfoil down on the counter and spread mushrooms.

  3. Next take your onion and cut off both ends and remove the outer shell. Cut onion into very thick slices [4 slices or so should be good] and separate onion slices with your hands over your mushrooms. Now takes a scoop of butter [tablespoon or so] and distribute it throughout your veggies so that the mushrooms on the bottom don’t dry out! This is where you can add a little salt and pepper or whatever spices your  heart desires. This is the tricky part. You need to close up the tinfoil so it envelopes the veggies and so that the butter when melted, doesn’t drip out onto the grill! This may take some practice,  CHEF’S TIP – but luckily there are many companies out there that sell larger rolls of tinfoil for the exact purpose of grilling. So if you haven’t quite yet mastered turning your tinfoil into a little boat, don’t fret, just pick up some industrial tinfoil and voila! You will want to toss this package of yumminess on the grill around the same time as your meat, and cook on low-med heat [until meat is done, or 10-12 minutes if cooking on their own].

  4. I then took the peppers and chopped the tops off and cleaned out all the guts [or seeds] and gave them a second rinse to ensure no seeds are stuck to the sides! I then cut each pepper into 4-6 hunks.  The peppers went straight on the grill on low heat for about 5-6 minutes before the rest of the meal was ready. [Cook the peppers to taste, if you like more of the black char marks, cook longer and on a slightly higher temperature, if you like them a bit firmer, reduce heat and cooking time].

Mushrooms and onions almost ready for grilling

Mushrooms and onions almost ready for grilling

Steaks for the whole block, veggies and taters!

Steaks for the whole block, veggies and taters!

When cooking vegetables and meat together on the grill it is important to remember that each  item has an extremely different cooking temperature and time. For example, if you were to want a baked potato, medium rare steak and veggies you would want to begin cooking your baked potato well in advance. If you forget to start cooking your taters in advance and still wish to include them in your meal –

CHEF’S TIP – Simply take a fork and stab your potato a bunch of times and pop it into the microwave for a couple of minutes and THEN wrap it in tinfoil and put it on the grill. You will reduce your cook time by 50% without affecting the taste!

Generally poatatos take the longest to cook on the grill, followed by meat and ending with vegetables. Be sure to check the internal temperature of chicken cooked on the grill and be certain that no pink areas remain. Chicken, unlike beef, is unsafe to consume when ANY pink remains in the meat and CAN NOT be served rare!!!!!!!!!!

BBQ dinner a la TOZER's <3

BBQ dinner a la TOZER's ❤

Savoury, Chunky, Cream of Broccoli Soup Recipe

I absolutely LOVE soup.

Vegetable, Tomato, Potato, Pumpkin, Chicken Noodle.

For some reason I just can’t get enough of it, and until recently I had NO IDEA how easy they were to make. For some you do need an immersion type hand held blender, or food processor, but for this extremely tasty and easy to make soup all you need is a big pot and deep sided frying pan! 🙂

Soups are one of the few recipes that I do make enough for leftovers to be enjoyed throughout the week, so this recipe yields approximately 8, 1 cup portions of soup.

Best Ever Chunky Cream of Broccoli Soup

1 Bunch Broccoli

5 Cups Chicken Broth [If you have no chicken broth you can use chicken bouillon cubes, and if you have none of those you can just use water but I would recommend adding some extra spices]

1/4 Cup butter

2 Medium Onions, Chopped

2 Ribs Celery, Chopped

1 Clove Garlic, minced [You could add more if you want but this soup already has such a great flavor you wouldn’t want to mask it too much!]

1/2 Cup Flour

4 Cups Milk

1/2 Thyme

1/2 Marjoram

Salt and Pepper to taste

Delicious, Chunky, Cream of Broccoli goodness

Delicious, Chunky, Cream of Broccoli goodness

  1. Wash and trim broccoli, peeling away the toughest part of the stem. Break or cut off the florets. Slice the stems.

  2. Cook the broccoli in the chicken broth until tender.

  3. Saute the onions, celery and garlic in the butter until browned and soft.

  4. Gradually stir flour into butter mixture until it becomes much like a paste.

  5. Then, slowly add the milk, stirring constantly.

  6. Add the butter mixture, as well as the salt and pepper, and herbs to the broccoli and chicken broth.

  7. Continue cooking over low heat until soup thickens and boils. [Be patient. If you have the time for it, simmer for at least an hour until it thickens up nicely]

Delcious Soup and Baked Pita Chips, the perfect combination

Delcious Soup and Baked Pita Chips, the perfect combination

The soup was EVEN BETTER when I had it for leftovers two days after making and when paired with these delicious Oven Baked Pita Chips. The recipe for THOSE can be found here: