>It’s that time of year when we fire up the grill just about every night! I love cooking outside on hot summer days to keep the house cool and clean up minimal (and my hubby loves it because we save money)! We grill pretty much anything … chicken, beef, fish, potatoes, veggies, pizza … you get the idea. I thought I’d share some grilling ideas for any of you who, like me are always looking for new ideas to add to the menu!
Grilled Chicken Parm
~4 chicken breasts, boneless and skinless
~3 roma tomatoes sliced thinly
~4 oz. moz. cheese, sliced thinly
~1/4 c. parm. cheese
~Salt and pepper
Pound chicken breasts to a 1/4″ thickness. Toss in olive oil, salt and pepper. Cook on grill for 5 minutes over med. heat. Turn chicken over and place cheese and tomato slices on top (you can put foil down at this point if you’d like and put the chicken on top cooked side up). Cook for an additional 5-7 min., or until chicken is cooked through. Remove from heat, allow to cool for a couple minutes, then place basil leaves on top before serving.
Grilled Bruschetta Chicken
~4 chicken breasts, boneless and skinless marinated in italian dressing
~1 tomato, chopped
~1/2 c. shredded cheese
~1/4 c. chopped fresh basil
Grill chicken over med. heat for about 6-7 min. on one side. While cooking, combine tomatoes, cheese, basil and some extra italian dressing if desired. Turn chicken over and place on a piece of foil cooked side up on grill. Top evenly with tomato mixture. Grill for additional 8-10 min. until chicken is cooked through.
Beef (I won’t mention any burger recipes since I’m sure we all have our favorites!)
Grilled Beef Kabobs
~2-3 lb. beef cubes
~Peppers, onions, cherry tomatoes, mushrooms … or whatever else you like!
~Skewers (if using wood, soak them in water for an hour to avoid them burning)
Marinate beef cubes for at least an hour (overnight works well too) … I use all different kinds of marinades, pretty much anything works! Place beef cubes and veggies on skewers then grill over med. heat about 10-12 min. turning halfway through.
This is a great basic recipe to rub on any steak before grilling.
~1 T. fresh ground black pepper
~1 T. kosher salt
~1 T. parsley (dried works too)
~1 T. paprika
~2 garlic cloves, minced (or 1 tsp. garlic powder)
~1/2 tsp. cayenne
~1 lb. sirloin steak
~1 large onion
~BBQ sauce (or other marinade)
~Tortillas (any kind you like)
~1/2 c. shredded cheese
Grill steak and veggies (veggies can be cooked in foil, on skewers, or in a grill basket) 10-12 min. over med. heat until steak is cooked medium (cook longer if desired, just wait to put veggies on) and veggies are crisp tender. Brush with sauce while cooking. Cut steak and veggies into strips. Spoon onto tortillas and top with cheese and whatever fixings you like!
~1 1/2 lbs. salmon fillets
~Lemon pepper to taste (or use lemon juice mixed with pepper)
~Garlic powder to taste (or fresh)
~Salt to taste
~1/4 cup soy sauce
~1/3 cup brown sugar
~1/3 cup water
~1/4 cup olive oil
Season salmon with lemon pepper, garlic powder and salt. Combine soy sauce, brown sugar, water and oil until sugar dissolves. Place fish in large ziploc bag and toss with soy sauce mixture. Seal, and refrigerate at least an hour. Grill salmon 6-8 min. per side over med. heat until fish flakes easily with a fork. Can grill in foil packets as well if desired.
~4 skinless halibut fillets
~4 c. fresh baby spinach
~1/2 c. italian dressing
~1 T. parmesan cheese
~Heavy-duty foil (or use double layer of regular foil)
Place 1 fillet on piece of foil. Arrange 1 c. spinach around fish. Repeat with other 3 fillets. Spoon dressing evenly over fish and spinach packets. Fold up packets by bringing up sides, double folding the top, then ends to seal, leaving room for heat circulation. Grill for 10-12 min. over med.-high heat. Cut slits in foil to release steam before opening. Sprinkle each with parm. cheese.
~Fresh minced garlic
~Salt and pepper
~Heavy duty foil
Cut up potatoes into bite size pieces. Place in ziploc bag and toss with olive oil, garlic, salt, and pepper. Place on center of pieces of foil and seal leaving room for heat circulation. Grill about 20 min. or until potatoes are tender, turning the packets carefully halfway through cooking (be sure packets are sealed well!). Cut slits in foil to release steam before opening. Sprinkle with parm. cheese before serving.
~1 lb. fresh asparagus, trimmed
~1-2 T. olive oil
~Salt and pepper to taste
Lightly toss asparagus spears in oil in ziploc bag. Season with salt and pepper to taste. Grill over med.-high heat for 3-4 min. or until desired crispness.
~Veggies to grill … onions, peppers, mushrooms, zucchini, squash, tomatoes, carrots (I often microwave these for a little first to soften them up), green beans, etc.
~Fresh minced garlic
~Fresh basil, diced
We do lots of different veggie combos throughout grilling season, and all I typically do is toss them with olive oil, garlic and some fresh basil, but you can use whatever you like to spice them to your preference! We either do them in our grill basket, foil packets, or right on the grill (asparagus and green beans work well this way if careful). We use skewers for peppers and onions. And for something different, you can throw some parm. cheese on top after grilling if desired.
~Pizza dough (made in bread machine, mixer or bought at Trader Joe’s)
~Pizza sauce, cheese and toppings
Prepare pizza dough on a circle or rectangle stone (make sure it fits on your grill!) as normal. Top with sauce and favorite toppings. Cook over low heat on grill for 8-15 min. (depending on how deep the crust is) until dough is golden brown and cheese has melted.
*For BBQ pizza, we use BBQ sauce instead of pizza sauce, then top it with cooked bbq chicken, peppers, onions and cheese.
*You can also use this same technique for a frozen pizza when short on time and in need of a quick dinner!
Let me know through comments if you have a favorite summer grilling recipe!