Italian Vegetable Soup

Hello loyal follower(s)

  It was a strange day for Mr Nut, he just dragged around all day without much energy, some of the pain associated with his herniated disk have returned.  But he did start the process of baking two round of great bread (  Quaker Oats and Honey bread; see blog for November 24, 2011).  One loaf for Cyndy and Mr Nut and the other for Tony Sarrica  who is recovering from a heart attack.  The bread is now in the first fermentation, to be baked tomorrow.
But this afternoon after a great nap, Mr Nut made Cyndy Martin's great soup.  Of course Mr Nut had to rewrite the recipe and add carbs and calorie values.

Here are all the ingredients, except the two important ingredients that good old MR Nut forgot; the onions and peppers. Unfortunately that sort of thing is normal for Mr Nut, but he tried.

Here was soup cooking INCLUDING  the onions and peppers.  Mr Nut remembered after taking the last picture.

At last Mr Nut was served with 1 1/2 cups of soup with shredded Mozzarella cheese (his favorite) with 28.8 g carbohydrates  and 222 calories. The bread in the picture was 57% Whole Wheat Sandwich bread; (see blog April  24, 2011)


Recipe follows:

À bientôt,
Mr Nut

Italian Vegetable Soup

by Cyndy Martin DECEMBER 2009

Modified by Mr Nut November 2011

Recipe yields approximately ten cups; carbs per 1 1/2 cup serving 28.8 g; calories 222

Totals for  complete recipe (less cheese): Carbs 193 g; calories 1490

Gather all the Ingredients before you start making the soup:

Directions: Sauté 1/2 lb Ground Beef ( at least 90% fat free) for three minutes in a heavy kettle.                                                                                          Carbs 0 g; calories 491

 Then add:

1 cup sliced celery.                                                          Carbs 3.6 g; calories 19

1 cup sliced carrots (3/8" thick).                                      Carbs 12.3 g; calories  52

1/2 cup sliced onion.                                                       Carbs 4 g; calories 32

1/2 cup peppers (any color).                                           Carbs 5 g; calories 23

1/2 teaspoon minced garlic.                                            Carbs 2 g; calories 10

Saute until vegetables are soft, (about five minutes).

Then add:

1 can kidney beans, drained (about 15.5 oz) (less gas).    Carbs 70 g;  calories 385

1 can Italian Stewed Tomatoes.                                          Carbs 10 g; calories  70

8 ounces tomato sauce.                                                      Carbs 14 g; calories 70

1 can Low sodium beef broth (14 oz).                                 Carbs 2 g;  calories  30

1 Tablespoon dried Parsley flakes.                              

1/2 teaspoon Basil (dried)

1/2 teaspoon Oregano Dried.

1/4 teaspoon black pepper.

1/4 teaspoon Sea salt.

1 tomato can of water.

Bring to boil (high temperature) add 1/2 cup elbow macaroni (any kind of pasta would do) bring to a boil again and cook until macaroni is done: but three minutes before the macaroni is done.                                                                           Carbs 28 g; calories 140

Then  add:

2  cups shredded cabbage.                                                         Carbs 11 g;  calories 44

Can also add 1 cup green beans.                                              Carbs 8 g;  calories  34

When cooked remove from burner and add:  1 cup frozen peas.    Carbs 23 g; calories 124

Add water to thin the soup if desired. Sprinkle with cheese of your choice before serving.

Mr Nut's Pizza times two

Hello loyal follower(s)

Last night was a first for  Mr Nut, making two pizzas at once.  Mr Nut wanted to share his fantastic (at least according to Mr Nut) with some friends. Since Mr Nut is now diabetic, keeping the carbohydrates to a minimun was his goal, resulting in a thin crisp crust.

It was 5 PM and time to lay the ingredients out with the goal of having the pizzas ready by 6:30PM.   The guy in the picture is Mr Nut anxious to get started.

Notice the dough was sort of the shape of a "circle".  Olive oil was brushed on the surface and then allowed to rest or ferment for  30 minutes.

The peel was prepared by sprinkling flour on the peel followed by coarse corn meal.  The flour helped keep the  corn meal on the peel.

The onions, and peppers were sautéed in a small amount of olive oil, and were now ready.  Mr Nut made two sauce pans  of this one for each pizza.

Pizza with toppings ready for the oven.

These are our friends from Wetaskiwin, Alberta, Canada (snow birds); Sharon and Russ Aney.

The pizzas were a success and Mt Nut was flawless with his execution and timing.

For the recipe and direction see the blog from April 11, 2011.

À bientôt,

Mr Nut

Quaker Oats Honey Bread

Hello loyal follower(s)

  In pursuit of lighter bread so that one ounce of it actually has some size to appease Mr Nut the diabetic, he modified a previous recipe from July 29, 2010 in the blog: www.thecrustydoughnut2.blogspot.com.
One way to lighten up the bread was to remove the Whole Wheat flour.  Also, Mr Nut has cooked the oatmeal before adding it to the bread dough, and he also has added the uncooked rolled oats.  He prefers  using the cooked oatmeal approach.

Mr Nut got too  anxious about adding water to the dough, yielding a dough that was very wet and almost unworkable.

That sort of explains the weird shapes.


The color was good, and the crust was very crisp.

The side views show that the loaves had some height to them.

The crumb looked good and the taste was excellent.





The recipe follows:



À bientôt,

Mr Nut

Quaker Oats Honey Bread   blog of 11-24-2011: revised 1-20-2012

European style: (Crisp-crust; large air spaces)

Inspired by Jim Lahey’s My Bread 

Modified for a Cuisinart stand mixer; speeds from 1 to 12

Using cast iron Dutch ovens with a seven inch diameter

Yield two seven inch rounds

     This recipe provides the ultimate freedom of choice with timing and techniques. It is possible to start this bread anytime of the day and modify the  fermentation time to meet your schedule.

    Oat meal lacks the proteins needed for making gluten. Vital Wheat Gluten was added to help compensate for the lack of gluten producing proteins.

    The following (optional) natural healthful ingredients are added to improve bread volume or taste.

           Salt: Sea Salt, which contains additional minerals for better gluten development.

           Dough Enhancer: See April 5, 2011 blog for ingredients and an explanation of    

           their function.

     Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.

Totals for this recipe:  705 carbs;  3866 calories.

Ingredients:

2 1/4 cups water

1 1/2 cups (10.5 oz; 150g) Quaker oats (quick one minute).        81 g; carbs, 450 calories

1 tablespoon Sea Salt

1/4 cup Canola oil.                                                                 0 carbs,  480 calories 

1/4 cup Clover honey.                                                          68 g; carbs,  240 calories

5  1/2 cups (28 oz; 770 g) bread flour.                                      502 g; carbs, 2420 calories

1 teaspoon instant dry yeast.

1/2 cup ( 2.5 oz 70g) Vital Wheat Gluten.                        46 g; carbs, 200 calories

1/4 cup Dough Enhancer.                                                 8 g, carbs,  76  calories

about 1 cup  water.

1. Oatmeal:

In a large pan with a cover bring 2 1/4 cups of water to a boil; add 1 tablespoon sea salt. 


Gradually add 1 1/2 cups of Quaker oats to the water. Then reduce heat (1/3 towards low from 


medium) and cook until it begins to thicken: (about one minute), cover it and set it aside until it 


cools a little  ( about 20-30℉).

2. Wet Mix:

As the Oatmeal cools, mix into the oatmeal, by hand  the red ingredients  ( 1/4 cup oil first, 


then 1/4 cup honey, using the same 1/4 cup measure,) .

3. Dry Mix:

In the mixer bowl using the Chef Whisk on speed 1, mix the Blue ingredients, minimize the 


mixing time. 

4. Combine Ingredients:

Switch to the Paddle Blade at speed 2, and slowly combine the Oatmeal and the blue

 ingredients, EXCEPT THE WATER. Don't add more water just yet: the flour will absorb water 

from the oatmeal very slowly. Let the dough rest, maybe 15 minutes. Then add only the 

amount of water needed (about 1 cup) to make stuff but workable dough.  Keep the 


mixing to a minimun.   

5.  Rest: Allow the mixture to rest for about five to ten minutes, then move the dough to 


another oiled bowl. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with 


oil, and cover the bowl. 

6.  First fermentation; Set the dough out at room temperature 72-75℉ (use a heating pad if 


room is cool) for 12 to 18 hours. If convenient, deflat the dough about halfway through 


the rise.

7.  Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough 


with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. 


Add more  flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. 


Turn bowl and fold dough 6 more times (maximum of 8 folds). Divide the dough into two 


rounds.  Let it rest for 5-10 minutes.

8.  Second Fermentation: Set out two 15-inch squares of baking parchment paper and 


 generously dust them with flour.  Place each round in the center of the parchment paper.  


Generously dust the rounds with more  flour.  Using the parchment paper as a sling, transfer 


the loaves to bowls just slightly smaller in diameter than the Dutch oven to be used. Tent the 


dough with larger bowls. Let them ferment for 1 1/2 to 2 hours until the dough doubles from the 


deflated size.

9.  Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the 


Dutch ovens; preheat to 450°F. If you have a pizza stone place it near the bottom of the oven it 


will act as a heat sink. 

10.  Final Dough preparation: Sprinkle or spray the dough tops generously with water.  


Using the parchment paper as a sling, carefully lift the dough into the Dutch ovens ; take care 


not to touch the hot pots. Immediately top the pots with their lids.

11.  Baking: Reduce the heat to 425°F. Bake on the lower rack for 40 minutes. Remove the 


lids. Using the parchment paper, lift the loaves from the pots and remove the parchment 


paper. Place a piece of aluminum foil on the oven rack.   Then place the loaves on the 


aluminum foil (If the tops are well browned, cover them with foil.).  Bake for 25 to 35 minutes 


longer, until a skewer inserted into the thickest part comes out with just a few crumbs on the 


tip (or until the center registers at least 200°F on an instant-read thermometer). Then bake for 


5 minutes longer to ensure the center is baked through. Note: the appearance of the loaves is 


more important in determining the doneness of the loaves than the internal temperature (from 


Cook's illustrated magazine, May-June 2011 page 31).  Cool  loaves thoroughly on a wire 


rack.

Turkey Burgers on a Gas Grill

THURSDAY, NOVEMBER 17, 2011

Turkey Burgers on a Gas Grill

Hello loyal follower(s)

Yesterday, for dinner Mr Nut and his tolerant wife Cyndy had Turkey Burgers, cooked on a gas grill.

Mr Nut was impressed  with the success of  Pub Style Burgers on the gas grill (see blog from November 12, 2011, that he just had to try a version based on ground turkey.  Mr Nut decided to make the burgers one inch high, but as they cooked they shrunk in diameter but got taller.  Even Mr Nut could not open his mouth far enough to eat the sandwich.  Therefore, the height of the burgers were changed to 3/4 inches tall.

Also shredded sharp cheddar cheese was added as an improvement to the recipe.

At this point the burgers were almost done.

Recipe follows:

À bientôt

Mr Nut

P.S.   November 17 we had our great pizza that is about one inch thick and low on carbs (see blog for April 23, 2011)

Great Turkey Burgers on the Gas Grill

 Based on Cook’s Illustrated recipe, published July 1, 1998.

Cook’s Illustrated recommends  that the best-tasting burger was made from boned and skinless turkey thighs. This meat was flavorful and it was only 10 percent fat. Because ground turkey thigh meat is not a supermarket staple, you'll need to grind it yourself. This is probably the only downside of the recipe. But the food processor makes surprisingly quick and easy work of it.   Mr Nut (actually his wife Cyndy) was able to purchase commercial ground turkey and it saves a little time and still  tasted great, even to confirmed all-beef burger eaters.

Per Serving 6 ounces: Carb 1 g; Cal 300;  

INGREDIENTS

1 turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semi-firm, about 30 minutes.  

Or use 20 ounces commercially ground turkey, which yields two six ounce and two four ounces burgers.

1/2 teaspoon Sea salt.

1/2 teaspoon ground black pepper.

2 teaspoons Worcestershire sauce.

2 teaspoons Dijon mustard.

1/2 cup shredded Sharp Cheddar cheese.

INSTRUCTIONS for grind your own.

1.   Working in 3 batches, place semi-frozen turkey chunks in work bowl of food processor fitted with steel blade; pulse until largest pieces are no bigger than 1/8-inch, 12 to 14 one-second pulses.

2.  Transfer ground meat to medium bowl. Stir in 1/2 teaspoon Sea salt, 1/2 teaspoon black pepper, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard and 1/2 cup shredded  sharp Cheddar cheese until blended, and divide meat into 4 portions; 2 four ounce balls and 2 six once balls. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 3/4 inch-thick patty. Repeat with remaining portions.  Mr Nut prefers six ounce burgers and Cyndy prefers four ounce burgers.

INSTRUCTIONS for Mr Nuts lazy way with commercially ground turkey.

1. With your hands loosen up the ground turkey and mix in the 1/2 teaspoon Sea salt, 1/2 teaspoon black pepper, two teaspoons Worcestershire sauce, 1/2 cup shredded sharp cheddar cheese and 2 teaspoons Dijon mustard.  Divide meat into 4 portions; 2 four ounce balls and 2 six once balls. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 3/4 inch-thick patty. Repeat with remaining portions.  Mr Nut prefers six ounce burgers and Cyndy prefers four ounce burgers.

Gas Grill:  Use the Searing burner, Sear each side of the burgers for 3 minutes. Then  grill burgers over medium-low fire (you can hold your hand about 5 inches above grill surface for 5 seconds). Until center is completely cooked or instant-read thermometer registers 160 degrees. Remove from grill and serve immediately.

Scalloped Potatoes and Comments on Omelets

Hello loyal follower(s)

  It is Sunday again, and time try making Denver Omelets.  The effort went  better this time, after adjusting the amount of ingredients called for in the original recipe.  There was a maneuver involving a spatula that did not work any better this time.  Would Mr Nut  make them again?  Not likely,  he  would just take the fillings and use them in scrabbled eggs. after all this is not Denver it is Utah.  The final adjustments were make in the recipe (see blog for November 14. 2011).

Mr Nut is free at last, next Sunday it will be just scrambled eggs, probably with leftover turkey

Tonight  Mr Nut will make another "old" recipe that he make while Cyndy was recuperating from hand surgery during the fall of 2009. Of course Mr Nut will be modifying the recipe for just two people because of his diabetes (too many carbohydrates ).

The modified recipe follows:


À bientôt,
Mr Nut

Scalloped Potatoes

Modified  for microwave, from Betty Crocker's Cookbook 1987 page 361

Totals for recipe:  Carbohydrates 136.25;   Calories  340.4

1 1/2 tablespoons Smart Balance.                     Carbs 0 g;   calories 120

1 /8 cup onion, finely chopped.                       Carbs  1 g;     calories 5

1 1/2 tablespoons all-purpose flour.                    Carbs   5.75 g;    calories 27.5

1/4 teaspoon Sea Salt

1/8 teaspoon pepper

1 1/4 cups milk.                                                Carbs   14 g;     calories  182.5

1 pound potatoes (about 3 medium).                 Carbs   115.5 g;    calories 504

1/8 cup Parsley Flakes (garnish).

IN THE MICROWAVE

1. In a four cup measuring cup, heat 1 1/2  tablespoons Smart Balance for 30 seconds.
2. Add 1/8 cup onions and sauté (one minute). 
3. Stir in 1 1/2 tablespoons flour, 1/4 teaspoon salt and 1/8 teaspoon pepper.  Microwave for thirty seconds, stir.  
4. Slowly stir in a small amount of milk (about 1/16 cup) then stir. Repeat until 1/4 cup of milk has been added 1/16 cup at a time.  Then stir in the remaining milk and bring to a boil, then stir. Repeat the under lined about three times.

1. Wash potatoes; cut into enough thin slices to yield  2 cups of sliced potastoes.
2. Spray the inside of a one quart casserole and put a thin layer of sauce on the bottom of the casserole. 
3. Arrange potatoes in the greased 1-quart casserole in 3 layers, topping each of the first two layers with 1/3 of the white sauce. Top with remaining potatoes and sauce.
4. Cover and bake in 325° oven 40 minutes or in 350° oven 30 minutes. Uncover and bake until potatoes are tender, 60 to 70 minutes longer.
5. Garnish with Parsley Flakes.

Let stand 5 to 10 minutes before serving. 2-3 servings;

Shrimp Scampi & Cucumber salad

Hello loyal follower(s)

      It is 11:15 PM Saturday and Mr Nut and Cyndy just finished their soak in the hot Top.  Yes it is outside in our back yard, but remember this is St George, Ut., the current temperature outside is in the 40's.

Back during the fall of 2009 Cyndy had major surgery on her right hand.   Mr Nut had not been conceived yet, but he started making the meals with a lot of help from Cyndy.  Actually, Cyndy had prepared five meals ahead of time and put them in the freezer. The pre-Mr Nut was so successful that several of the pre-made were still in the freezer after Cyndy recovered.
    Yesterday was an opportunity  to make Shrimp Scampi using the recipe from Evelyn Sonnichsen,  modified as usual.  What made this great was the shrimp were bought already cooked, deveined and the tails removed.  Smart Balance was used instead of butter because of the 0 mg cholesterol as opposed to 30 mg for butter.  There were no pictures because the dish was so easy and was done before Mr Nut thought to take a picture.

But Mr Nut as a special short but good recipe for Cucumber Salad.  The salad serves three people or just Mr Nut.

Makes your mouth water, right?  Cucumber and onions just waiting to soak in cider vinegar, sugar, salt and some water.











The recipes for the above item are at the end of this blog:

This morning Mr Nut finally made the Broccoli Cheese soup. See blog for May1, 2011.  Mr Nut needed to know how many cups of soup were in one batch of the recipe.

The Broccoli was cooking down getting ready for the food processor.

The finished soup.




À Bientôt,

Mr Nut

Shrimp Scampi 

Modified from Evelyn Sonnichsen’s recipe

Servings: 2

Totals for this recipe: carbohydrates 102.5 g;  calories 790

6 oz cooked shrimp.                                           Carbs 0 g; calories  160

4 ounces dry vermicelli, or Angle Hair.                 Carbs 84 g; calories 420

1 tablespoons Smart Balance.                             Carbs   0 g; calories 80

1/2 teaspoon minced garlic.                                Carbs .5 g;   calories  0

1/4 cup minced onion.                                        Carbs  2 g;     calories  10

1/8 cup dry white wine.                                       Carbs  0 g;     calories  20

1/4 cup tomato sauce or Salsa sauce.                 Carbs  4 g;  calories  20

1/2 cup sour cream.                                            Carbs  12 g;     calories 80

1/4 teaspoon dry Basil.

1/4 teaspoon Oregano.

1/4 teaspoon Sea salt.

1/8 teaspoon pepper.

1/2 teaspoon Parsley flakes

Preparation:

Get the ingredients ready.  Soak frozen shrimp to defrost and peel them, drain to dry them and then cut them in two. 

Pasta:

1.   Heat the water to a roaring boil for the Pasta. (1 quarts for 4 ounces: follow directions on package).

2.  Break the pasta into desired lengths ( 2 inches). Cook for one minute more than called for on package.

Sauce:

1.  When the water stars boiling, melt the 1 tablespoons Smart Balance In a large frying pan; add 1/2 teaspoon minced garlic and sauté at a little less than medium heat.

2.  Add 1/4 cup minced onion and sauté.

3.  Add 1/8 cup white wine, 1/4 cup tomato sauce, 1/2 cup sour cream, and 1/4 teaspoon

4.  Basil, 1/4 teaspoon Oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper.

5.  Add the 6 ounces of cooked shrimp warm on low heat.

Let's eat!

Pour the sauce over the drained and cooked pasta and sprinkle with Parsley flakes.

Mr Nut’s CUCUMBER SALAD

In blog for November 19, 2011

Totals for this recipe:   carbohydrates 9 g;  calories  48

1/3 cup cider vinegar.                                             

1/3 cup water.

2 tablespoons sugar.                                               Carbs  24 g;   calories  90

1/2 teaspoon salt.

1/4 teaspoon pepper

1 six to eight inch cucumber, thinly sliced and peeled.   Carbs  9 g;   calories  48

about 1/2 cup red onion.                                                      Carbs 2 g;    calories 10

Directions:

1. Mix the red ingredients in a 1 1/2-quart glass or plastic container.
2. Add the  cucumbers and onion in the container. Cover and refrigerate, stirring occasionally, at least 3 hours.

SERVES THREE OR ONLY MR MUT

Turkey Burgers on a Gas Grill

Hello loyal follower(s)

Yesterday, for dinner Mr Nut and his tolerant wife Cyndy had Turkey Burgers, cooked on a gas grill.
Mr Nut was impressed  with the success of  Pub Style Burgers on the gas grill (see blog from November 12, 2011, that he just had to try a version based on ground turkey.  Mr Nut decided to make the burgers one inch high, but as they cooked they shrunk in diameter but got taller.  Even Mr Nut could not open his mouth far enough to eat the sandwich.  Therefore, the height of the burgers were changed to 3/4 inches tall.
Also shredded sharp cheddar cheese was added as an improvement to the recipe.

At this point the burgers were almost done.




Recipe follows:

À bientôt

Mr Nut


P.S.   Tonight we had our great pizza that is about one inch thick and low on carbs (see blog for April 23, 2011)

Great Turkey Burgers on the Gas Grill

 Based on Cook’s Illustrated recipe, published July 1, 1998.

Cook’s Illustrated recommends  that the best-tasting burger was made from boned and skinless turkey thighs. This meat was flavorful and it was only 10 percent fat. Because ground turkey thigh meat is not a supermarket staple, you'll need to grind it yourself. This is probably the only downside of the recipe. But the food processor makes surprisingly quick and easy work of it.   Mr Nut (actually his wife Cyndy) was able to purchase commercial ground turkey and it saves a little time and still  tasted great, even to confirmed all-beef burger eaters.

Per Serving 6 ounces: Cal 300;  Carb 1 g;

INGREDIENTS

1 turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semi-firm, about 30 minutes.  

Or use 20 ounces commercially ground turkey, which yields two six ounce and two four ounces burgers.

1/2 teaspoon Sea salt.

1/2 teaspoon ground black pepper.

2 teaspoons Worcestershire sauce.

2 teaspoons Dijon mustard.

1/2 cup shredded Sharp Cheddar cheese.

INSTRUCTIONS for grind your own.

1.   Working in 3 batches, place semi-frozen turkey chunks in work bowl of food processor fitted with steel blade; pulse until largest pieces are no bigger than 1/8-inch, 12 to 14 one-second pulses.

1. Transfer ground meat to medium bowl. Stir in 1/2 teaspoon Sea salt, 1/2 teaspoon black pepper, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard and 1/2 cup shredded  sharp Cheddar cheese until blended, and divide meat into 4 portions; 2 four ounce balls and 2 six once balls. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 3/4 inch-thick patty. Repeat with remaining portions.  Mr Nut prefers six ounce burgers and Cyndy prefers four ounce burgers.

INSTRUCTIONS for Mr Nuts lazy way with commercially ground turkey.

1. With your hands loosen up the ground turkey and mix in the 1/2 teaspoon Sea salt, 1/2 teaspoon black pepper, two teaspoons Worcestershire sauce, and 1/2 cup shredded sharp cheddar cheese. divide meat into 4 portions; 2 four ounce balls and 2 six once balls. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 3/4 inch-thick patty. Repeat with remaining portions.  Mr Nut prefers six ounce burgers and Cyndy prefers four ounce burgers.

Gas Grill:  Use the Searing burner, Sear each side of the burgers for 3 minutes. Then  grill burgers over medium-low fire (you can hold your hand about 5 inches above grill surface for 5 seconds). Until center is completely cooked or instant-read thermometer registers 160 degrees. Remove from grill and serve immediately.