Grilled Monterey Chicken

We were in the mood to grill, so I made up my own super easy recipe.  Technically, I had Colby-Jack cheese instead of Monterey-Jack cheese, but whatever.  The chicken had good flavor.  It seems very versatile and could be served on its own, or put in a taco, quesadilla, salad, sandwich, etc.  We served ours with cilantro-lime rice and some lettuce and peas from the garden.

Grilled Monterey Chicken

Serves 2-4  

Ingredients:

2-4 Boneless skinless chicken breasts, evenly pounded thin.

2-4 Monterey-Jack or Colby Jack or Pepper-Jack cheese slices

Pico de gallo or salsa

Cilantro, chopped

Avocado, sliced or cubed 

Marinade:

1/4 cup oil

1/4 cup apple cider vinegar

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Add all the marinade ingredients to a gallon sized ziplock bag. Seal and shake to mix.  Add the chicken to the bag and turn and massage to coat.  Marinate in fridge for at least 2 hours or up to 24 hours.

Grill the chicken over medium-high heat for 3-5 minutes per side until the internal temperature reaches 165º (time really depends on the thickness of the chicken).  During the last minute, place a slice of cheese on each breast and allow to melt.

Serve topped with the pico de gallo, cilantro, and avocado, or whatever you like.

Grilled Steak with Balsamic-Basil Tomatoes

I decided to treat ourselves to grilled steaks last night.  And since we have a bounty of tomatoes, I made a grilled tomato salsa for it.  The warm balsamic tomatoes were super delicious.  They are very versatile and would work with chicken or fish as well.   We had leftover salsa so I saved it in the fridge for breakfast and put it over an egg and everything bagel. Yummers.

Grilled Steak with Balsamic-Basil Tomato Salsa

Ingredients:

Steaks (whatever kind you want)

3 tomatoes, halved

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1/4 cup chopped fresh basil

2 tablespoons parsley, chopped

1 green onion, thinly sliced

2 garlic cloves, minced

salt and pepper

Directions:

Preheat grill to medium-high heat.

Drizzle 1 tablespoon olive oil over tomatoes and season with salt and pepper.   Grill about 3-4 minutes per side. 

Grill steaks about 4-5 minutes per side until done (Internal temp of 140º for medium steaks).  Time will depend on thickness.

Chop the grilled tomatoes and place in a medium bowl.  Add 2 tablespoons oil, vinegar, basil, parsley, and garlic; toss to combine.   Serve over the grilled steaks or anything you want.

Presto Pesto Chicken

I needed to use some of my bountiful basil, so I made some pesto.  This recipe was an easy and tasty way to use some of the pesto.  And since I still had shredded mozzarella in my fridge from a previous recipe, I put that on top for fun.  It was so easy, I almost feel silly posting this as a recipe.


Presto Pesto Chicken 

Ingredients:
Boneless skinless chicken breasts
Basil Pesto  (see recipe below)
salt and pepper
Tomato slices
Fresh or shredded mozzarella cheese

Directions:
Smother each chicken breast in pesto on all sides (about 1-2 tablespoons pesto per breast).  Season with salt and pepper.   Grill for 5-6 minutes on each side (or bake in oven for 25-30 minutes) until done.

When cooked through, spread more pesto on top of each chicken breast.  Top with a tomato slice and mozzarella cheese.  Grill or broil a few minutes until cheese is melty.


Pesto Recipe
1/4 cup pine nuts, lightly toasted
2 cups packed basil leaves
2 cloves garlic, peeled
1/3 cup shredded/grated Parmesan cheese
1/4 cup olive oil
salt to taste

In a food processor, pulse the pine nuts, basil, garlic, and cheese until finely chopped.  With the processor running, add the oil in a thin stream until the pesto comes together and is well combined.  Season with salt to taste.   Store in an air-tight jar.  Refrigerate for up to 1 week or freeze in lightly greased ice cube trays for 3 months.

Grilled Chicken

I loved grilled chicken because it stays so juicy.  I found this recipe online and it didn't disappoint.  Easy marinade with on hand ingredients, quick grill time, and it was delicious.  I'll definitely use this recipe again.

Grilled Chicken

Ingredients:
Up to 4 skinless boneless chicken breasts
6 tablespoons olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
~ 1-2 teaspoons lemon zest (1 lemon)

 Directions:
Using a meat mallet, pound chicken to even ~1/2" thickness.  If thicker, grill time will be longer.

In a gallon-sized ziplock bag, combine the remaining ingredients.  Add the chicken to the bag and massage the marinade into the chicken.  Seal bag, place in bowl, and refrigerate at least 4 hours or overnight.

Grill chicken over medium-high heat for 3 minutes per side until meat thermometer reads 165º F  (Ours were a little thicker and required ~5-6 minutes per side).  Transfer to a platter and serve. 

Grilled Chicken

We felt like grilling out, so I made this chicken recipe.  It was excellent--juicy and flavorful.  I also made some foil pouches with beans and potatoes for the grill.

Unbelievable Grilled Chicken
From allrecipes

Ingredients:
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic
1 lime, juiced (2 TBSP)
1 lemon, juiced (3 TBSP)
1/2 cup brown sugar
1/2 tablespoon salt
1/2 teaspoon pepper
1/3 cup olive oil
4 boneless skinless chicken breasts

Directions:
In a small bowl, whisk together all the marinade ingredients (everything except chicken).   Place chicken in a large resealable bag and pour marinade into bag, tossing to coat.  Chill in fridge 8 hours or overnight.

Remove chicken from marinade and discard liquid.   Grill chicken 6 to 8 minutes per side until internal temperature reaches 165ºF.

Cedar Plank Salmon and Cucumber Salad

I was in the mood for salmon, so we decided to get out the cedar planks and grill.  It was delicious.  I also currently have an overabundance of cucumbers in my garden, so I tried out a new salad recipe to keep things interesting.  I liked it more than Jeremy did.  It reminded me of sweet and sour pickles.


Cedar Plank Salmon
Serves 2

Ingredients:
2 salmon fillets (~6 oz each), skin removed
salt and pepper
2 tablespoons Dijon mustard
1-2 tablespoons brown sugar

Directions:
Soak a cedar plank for at least 2 hours.   Season the salmon with salt and pepper and lay the salmon on what was the skin-side down.  Spread the mustard over the top and sides and sprinkle brown sugar over the top.  Grill over medium heat for 10-15 minutes until salmon reaches 135º.

Dill Cucumber Salad

Ingredients:
1/2 cup sugar (I reduced this from 1 cup in the original recipe. It was plenty sweet)
1/2 cup vinegar
1/2 cup water
1 teaspoon salt
3-4 cucumbers
1 green onion, sliced
1 tablespoon dill weed

Directions:
In a large bowl, combine sugar, vinegar, water, and salt; stir until sugar dissolves.  Add in the cucumbers, onions, and dill, and stir to combine.  Cover and refrigerate at least 2 hours before serving.

Grilled Rosemary Chicken Breasts

I wanted to use some fresh rosemary before I dried the rest of it, so I made this recipe.  Very tasty and juicy chicken.  I'd use this recipe again.

Grilled Rosemary Chicken Breasts
Recipe adapted from one found on allrecipes 
Serves 2

Ingredients:
4 garlic cloves, minced
1&1/2 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 boneless, skinless chicken breast halves

Directions:
In a small bowl, whisk together all the marinade ingredients. Pour into a large resealable plastic bag, saving ~1/8 cup for basting.  Add the chicken to the bag and massage marinade into chicken. Refrigerate if not using immediately.  When ready to grill, let bag sit at room temperature for 30 minutes.

Place chicken on preheated grill over medium-high heat and cook for 4-5 minutes.  Turn over, and use the reserved marinade to baste the top of the chicken breasts.  Grill another 5 minutes until cooked through. 

Kansas City Ribs

This is my favorite style of ribs: a good rub and lots of sweet barbeque sauce.   I bought boneless country-style ribs because they were on sale at the store and just adjusted the time (much less time was needed for the boneless).  I did 90 minutes in a 300º oven, then finished off on the grill for 10-15 minutes with the sauce.  They were a little over-done for my taste.  Next time, I'd just get the regular ribs and follow the directions listed below.  Lesson learned. The taste of the rub and sauce was awesome though.

Kansas City Ribs
from Better Homes and Gardens: Grill It!

Ingredients:
4-5 pound pork loin back ribs
Rub:
1 tablespoon packed brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon celery salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Sauce:
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon butter
1 cup ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt

Directions:
Place ribs in shallow roasting pan.  Stir together the rub ingredients and sprinkle evenly over all sides of the pork.  Rub it in with your fingers.  Cover pan with foil and bake at 350º for 2 hours until tender.

Meanwhile, for the sauce, in a medium saucepan over medium heat, cook the onion and garlic in butter for 5 minutes or until tender.  Stir in all the other sauce ingredients and bring to a boil.  Reduce heat and simmer for 20-25 minutes or until desired consistency.

Grill ribs over medium heat for 10-15 minutes, turning and brushing with sauce every few minutes.

Marinated Grilled Chicken Thighs

This marinade was awesome.  I really liked the flavor, and I'll definitely use it again.  It would work well with chicken breasts, pork, fish, whatever.   Grilling really helped bring out the caramelization flavor of the honey marinade.  I used thighs because they were on sale at the store.  I like them because they stay juicy and flavorful and the portion size is just right for me.   Winner.

Marinated Grilled Chicken Thighs
Serves 4-6

Ingredients:
1&1/2 lbs boneless, skinless chicken thighs
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 tablespoons dijon mustard
2 tablespoons honey
1 teaspoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme leaves
lemon wedges (optional)

Directions:
Whisk together the garlic, oil, mustard, vinegar, honey, salt, pepper, rosemary, and thyme.  Pour into a large resealable plastic bag.  Add the chicken and turn to coat.  Allow to marinate in the fridge for at least one hour or up to 24 hours.

Grill chicken thighs over medium heat for about 5 minutes per side or until an internal temperature of 165º has been reached.  Allow to rest for 5 minutes and top with juice from lemon.

Grilled Monterey Chicken

This was an easy and delicious weeknight meal.  I love grilling chicken because the meat stays tender and juicy.  I liked the mustardy grilled flavor of the chicken, and the addition of cheese, bacon, and salsa added extra punch.   I served it with grilled corn on the cob and a side salad of lettuce from my garden.  Light and yummy!

Monterey Chicken
Recipe adapted from America's Test Kitchen: Master of the Grill
Serves 4

Ingredients:
1/2 cup Dijon mustard
1/4 cup honey
1 teaspoon salt
1/2 teaspoon pepper
4 (6 oz) boneless, skinless chicken breasts, pounded thin
4 slices bacon, cooked and chopped
4 slices Pepper-Jack cheese

Pico de Gallo:
2 tomatoes, cored and chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, stemmed, seeded, and minced
1 tablespoon lime juice
1 garlic cloves, minced
salt and pepper

Directions:
In a small bowl, whisk together the mustard, honey, salt, and pepper.  Reserve 1/4 cup for basting chicken on grill.  Pour the remainder into a gallon sized resealable plastic bag.  Add the chicken to the bag and toss to coat.  Seal and refrigerate for at least an hour.

When ready, grill chicken breasts over medium heat for 5 minutes.  Flip, brush with reserved honey-mustard sauce, and grill for another 5 minutes.  Place a slice of cheese on top of each chicken breast, cover, and cook for about 2 more minutes, until cheese is melted and chicken is done.   Serve chicken topped with homemade Pico de Gallo and crumbled bacon.

Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce and Couscous

We were hosting a guest, and I thought this would be a good recipe that I could prepare ahead of time and then throw on the grill when we were ready to eat.   It turned out excellent.  We all enjoyed the flavor of the chicken.  I liked the yogurt dipping sauce as well, although the recipe made WAY too much and I'd recommend cutting it in half.  As a bonus, I was able to use a lot of fresh mint from my herb garden.  The recipe looks long, but it was easy.  I made a salad and Moroccan Couscous recipe to go along with our kabobs because it's super fast to prepare. I liked the cinnamon flavor of the couscous.

Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Marinade Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro leaves
1/4 cup chopped mint leaves
2 tablespoons fresh lemon juice
2 teaspoons honey
1&1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cayenne pepper

4 (6oz each) boneless, skinless chicken breast halves, cut into 1&1/2" pieces

Sauce:
2 cups whole-milk plain Greek yogurt
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup finely chopped fresh mint leaves
2 garlic cloves, minced
1 teaspoon kosher salt
1 large red bell pepper, cut into 1&1/2" squares
1 large green bell pepper, cut into 1&1/2"squares
1 small red onion, cut into 8 wedges and separated into layers

Directions:
Whisk the marinade ingredients.  Pour 1/4 cup of marinade into a medium bowl and reserve for the vegetables.  Place the chicken in a large resealable plastic bag and pour in the marinade. Seal and turn to distribute the marinade.  Refrigerate for 4 hours, turning occasionally.

Whisk the sauce ingredients.  Cover and refrigerate until ready to use.

Put the veggies in the bowl with the reserved marinade and turn to coat.   Remove the chicken from the bag and discard the marinade.  Thread the chicken, peppers, and onion alternately onto skewers (if using wood, soak for at least 30 minutes first).

Grill the kabobs over direct medium heat until the meat is done, about 8-10 minutes, turning once or twice.  Remove from the grill and let rest for 2-3 minutes.  Serve warm with the sauce.

*****

Moroccan Spiced Couscous

Recipe from Thug Kitchen

Serves 4

Ingredients:
1&1/2 cups couscous
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1&1/2 cups boiling water
1&1/2 tablespoons olive oil
2 tablespoons rice vinegar
2 to 3 cups spinach, chopped into thick ribbons
1 cup chopped orange segments

Directions:
Mix the couscous, salt, and spices in a medium saucepan with a tight-fitting lid.  Add the boiling water and stir.  Cover and let sit for 8 minutes until all the water is absorbed.  Fluff with a fork.

Mix together the oil and vinegar and add to the couscous.  Fold in the spinach and orange pieces.  Season to taste and serve,

Grilled Salmon with Chipotle Butter and Roasted Cauliflower Boats

I was in the mood for salmon, so I found this recipe in one of my grilling cookbooks.  We decided to put it on a cedar plank instead of directly on the grill which gave it more wood-smoked flavor. Plus, it made grill cleanup easier.  I loved this recipe, although I think I could have added another chipotle to the butter to really enhance that flavor.  As as side dish, I discovered this super light cauliflower-endive leaf appetizer.  I added a chopped tomato to the recipe to add even more veggies/color to the filling.  It was fun to try something different for a veggie.  I liked it. :)

Grilled Salmon with Chipotle Butter
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Ingredients:
4 salmon fillets (with skin), 6-8oz each
vegetable oil
salt and pepper
lime wedges (for serving)
Butter:
1/2 stick (4 Tbsp) unsalted butter, softened
2-3 canned chipotle peppers in adobo sauce, seeded and minced
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
In a small bowl, combine the butter ingredients.  Set aside.

Generously brush the salmon with oil and season evenly with salt and pepper.  Grill on the grates or on a soaked cedar plank over medium-high heat for 8-10 minutes or until fish flakes easily.  Smear some chipotle butter over each fillet and serve warm with lime wedges if desired.

*****

Cauliflower "Caviar" with Frizzled Prosciutto

Adapted from Cooking Light: Pick Fresh

~30 calories/leaf (if small I assume)

Made 6 (medium?) leaves

Ingredients:
2 cups chopped cauliflower florets
3 teaspoons olive oil, divided
1/4 teaspoon salt
1/2 teaspoon pepper
2 oz prosciutto, chopped
1 teaspoon minced fresh garlic
1/2 tablespoon sherry vinegar
2 tablespoons diced tomato
2 tablespoons chopped fresh parsley
6-12 Belgian endive leaves (depends on size)
1 teaspoon chopped fresh chives

Directions:
Arrange cauliflower on a baking sheet. Drizzle 2 teaspoons olive oil and sprinkle with salt and pepper; toss to combine.  Bake at 400º for 20-30 minutes or until cauliflower is lightly browned.

Meanwhile, heat a small skillet over medium heat.  Add 1 teaspoon oil and add prosciutto.  Saute for 10 minutes or until crisp, stirring occasionally.  Add garlic and cook another minute.  Drain on paper towels.

Combine cauliflower, prosciutto, and vinegar together in a medium bowl.  Mash with a fork if you need to further reduced cauliflower size.  Stir in the tomatoes and parsley.  Spoon 2 tablespoons into each leaf and top with chives.  Serve warm or room temperature.

Grilled Lamb Chop with Lemon-Mint Salsa Verde, Baked Eggplant Fries, and Pesto Caprese Zucchini Salad

It's a Mediterranean meal tonight.  I had a lot of basil and mint to harvest from my herb garden, and I thought these recipes would help me use some of it.   The lamb recipe called for loin or rib chops, but the store only had shoulder, so I used that instead.  Less pricey, and still delicious.  The pesto caprese salad was okay.  I don't own a spiralizer, so I just used a box grater to make the zucchini "noodles."  My favorite item on the plate was the eggplant fries.  The recipe said you can dip them in marinara sauce, but I liked them enough just on their own.  I had been scared to eat/use eggplant after a disastrous eggplant casserole recipe I made several years ago and had to throw out after one bite (yes, every once in awhile a recipe I attempt is just plain bad).  But I tried eggplant fries at a restaurant and loved them so much I wanted to give them a try at home.  Glad I did!

Grilled Lamb Chop with Lemon-Mint Salsa Verde
from Weber's Best Summer Grilling Recipes
Serves 4

Ingredients:
8 lamb loin or rib chops, 1&1/4" thick (I used shoulder)
extra-virgin olive oil
salt and pepper
Salsa:
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh Italian parsley leaves
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon roughly chopped shallot
1 tablespoon capers, rinsed and drained
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil

Directions:
In a food processor, combine all the salsa ingredients except the oil and pulse to a rough chop.  With the motor running, add the oil to form a chunky salsa.  Transfer to a bowl and cover the surface with plastic wrap to avoid discoloration.  (The salsa can be made up to 4 hours in advance stored in the fridge.  Bring to room temp and stir before serving)

Lightly brush the lamb chops with oil and season with salt and pepper.  Allow to sit at room temperature for 15-30 minutes before grilling.

Grill over medium-high to high heat for 8-10 minutes total, turning once.  Let rest for 5 minutes.  Serve warm with salsa spooned on top.

*****

Crispy Baked Eggplant Fries

Serves 3-4

Ingredients:

1 medium eggplant, cut into 1/4" thick strips

1/2 cup flour

salt and pepper

2 eggs, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 tablespoon Italian seasoning

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

In one bowl, combine flour with a little salt and pepper.  In a second bowl, add the eggs,  In the third bowl, combine the breadcrumbs, Parmesan, and seasonings.    Dredge the eggplant slices in the flour mixture, then into the egg, and finally into the breadcrumb mixture.  Place on a baking sheet lined with parchment paper (or nonstick foil).  Bake at 425º until golden brown, about 10 minutes.   Enjoy alone or with your favorite dipping sauce (ketchup, marinara sauce, yogurt, etc).

*****

Pesto Caprese Zucchini Salad

Serves 2

Ingredients:

1 medium zucchini, spiralized or run through large holes of box grater

2 thick slices tomato

2 slices mozzarella cheese (2 oz each)

2 teaspoons extra-virgin olive oil (for drizzling)

salt and pepper

2 basil leaves

Pesto:

2 teaspoons pine nuts

1 cup packed fresh basil leaves

1&1/2 tablespoons extra virgin olive oil

1 small garlic clove

salt and pepper, to taste

Directions:

Place all the pesto ingredients in a food processor and pulse until creamy.  

In a medium bowl, add the zucchini noodles and toss with the pesto.

Plate the pesto zucchini and top with the tomato and mozzarella.  Drizzle with a little olive oil and season with salt and pepper.  Garnish with basil leaf.

Grilled Chicken with Honey-Mustard Glaze

Apparently, the secret to juicy grilled boneless chicken is milk powder.  I decided to test it out (although it was weird to buy a whole big box of milk powder in order to use just 2 teaspoons of it).  I gotta say, whatever I did, it worked.  The chicken breasts didn't dry out at all and the glaze stuck nicely and got a nice browning without burning.  This was my first time trying the brining technique as well.  Perhaps that's what kept the chicken so juicy.  I really liked the flavor of the glaze.  This recipe is definitely a keeper.

Grilled Brined Chicken with a Honey-Mustard Glaze
Recipe from America's Test Kitchen: Master of the Grill
Serves 4

Ingredients:
1/4 cup salt
1/4 cup sugar
4 (6-to 8-oz) boneless, skinless chicken breasts
2 teaspoons nonfat dry milk powder
1/2 teaspoon black pepper
vegetable oil spray
Glaze:
2 tablespoons cider vinegar
1 teaspoon cornstarch
3 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons corn syrup
1 garlic clove, minced
1/4 teaspoon ground fennel seeds

Directions:
To make the brine, dissolve the salt and sugar in 1&1/2 quarts (6 cups) water in a large bowl.  Submerge chicken in the brine; cover and refrigerate for 30-60 minutes.

Meanwhile, make the glaze.  Whisk the vinegar and cornstarch in a small saucepan until dissolved.  Whisk in the remaining ingredients.  Bring mixture to a boil over high heat.  Cook, stirring constantly, until thickened, about 1 minute.  Transfer glaze to a bowl.

When ready, remove chicken from brine and pat dry with paper towels.  Combine the milk powder and black pepper in a small bowl and sprinkle over both sides of the chicken.  Spray with cooking spray until milk powder is moistened.

Place chicken on preheated grill over medium-high heat until browned on first side, about 2-3 minutes.  Flip chicken and brush with 2 tablespoons glaze, and cook for 2 minutes.  Repeat flipping and glazing two more times, cooking for 2 minutes each time.  Flip one more time, glaze, and cook until chicken registers 160º, about 1-3 minutes.  Transfer chicken to a plate and let rest for 5 minutes.

Grilled Tandoori Chicken and Zucchini

It was another gorgeous evening to fire up the grill.  I decided to grill chicken because I thought it would be a good accompaniment for the leftover mango salsa in our fridge.  And because I wanted something green on the plate, we grilled up some zucchini spears too.  Most of the tandoori marinade fell off while grilling, but the flavor still remained.  The photo really doesn't do justice to the tender flavorful chicken that resulted.  I liked the grilled zucchini as well.

Tandoori Chicken Breasts
from Weber's Best Summer Grilling Recipes magazine

Ingredients:
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 teaspoons garam masala
2 teaspoons salt
1 teaspoon sweet paprika
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves

Directions:
Blend together all the marinade ingredients and put in a large resealable plastic bag.  Add the chicken and seal the bag, turning to distribute the marinade all over the chicken.  Refrigerate for 2 hours, turning occasionally.

When ready to grill, remove the chicken from the bag and discard the marinade.  Grill over direct medium heat until the chicken is done and no longer pink in the middle, about 8-10 minutes, turning once.

Grilled Zucchini   
Cut a zucchini lengthwise into quarters to make long spears.  Brush with olive oil and sprinkle with salt and a little lemon zest.  Grill for a minute or two on each side until crisp-tender.  Sprinkle with a little more lemon zest if desired.

Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa

Ever since I tasted coconut rice at Emeril's Delmonico restaurant in New Orleans, I've been wanting to give it a shot at home.  I found this recipe online, and went for it.  The grilled marinated fish was good, the salsa was excellent, and the rice was just okay.  It didn't have enough creamy sweet coconut flavor that I remember from my dining experience.  I think next time I'd add the entire can of coconut milk and cut back on the regular water.  Although the ingredient list looks long, the recipe was quick and easy.  We also grilled some fresh asparagus since it's in season right now.

Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa
Recipe from Emeril Lagasse (Food Network)
4 servings

Fish:
1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
pinch cayenne
4 mahi-mahi fillets, skin on (6-8oz each)

Coconut Rice:
1 cup coconut milk
1&1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro

Tropical Salsa:
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
1/2 cup diced fresh pineapple
1/4 cup minced shallot
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
pinch salt

Directions:
In a bowl, combine all the marinade ingredients.  Add the fish and spoon the marinade over the top. Cover and refrigerate for up to one hour.

Meanwhile, to make the coconut rice, combine the coconut milk, water, salt, and sugar in a medium saucepan.  Bring to a boil.  Add the rice, stir well, and reduce heat to medium-low.  Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20-24 minutes.  Let sit off the heat for 5-10 minutes. Fluff with a fork and stir in the cilantro.  Adjust seasoning to taste.

To make the salsa, mix together all the ingredients.  Let sit for 30 minutes to let the flavors blend.

Preheat a grill and lightly oil the rack.  Place the fish on the grill and cook, skin side up, until marked, 1-2 minutes.  Flip the fish and cook skin side down until the fish is cooked through, about 4-5 minutes depending on thickness.   Place fish over rice and top with the salsa.

Glazed Country Ribs

Awesome sauce.  That's what the cookbook said about the glaze for these ribs.  Yep, it was very good.   I halved the recipe listed here since I didn't need a full 3 pounds of meat for just us two.  I'd definitely make this again (even though Jeremy says it makes the grill "messy").


Glazed Country Ribs
adapted from Taste of Home Grill It!

Ingredients:
3 pounds boneless country-style pork ribs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup ketchup
1/4 cup spicy brown mustard
1/2 cup packed brown sugar
1/2 cup molasses
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper

Directions:
In a large bowl, combine the last 8 ingredients.  Set aside 1/2 cup for basting in the fridge.  Pour the remainder into a large resealable plastic bag.  Add the ribs and turn to coat.  Refrigerate for at least 8 hours or overnight, turning once.

Drain and discard marinade.  Grill ribs, covered, over indirect medium heat for 5 minutes each side.  Baste with some of the reserved marinade and grill another 5 minutes each side, basting again after turning.  Continue to turn and baste if needed until pork is tender and cooked through.

Grilled Lemon Basil Pesto Steak

The basil in my little herb box is growing like crazy and I can barely keep up with it. I've been chopping some up here and there in small quantities for various recipes, and giving a lot away, but I still had an abundance. So I knew I had to pick out a recipe that used a lot of basil.  This pesto recipe fit the bill.  Thanks to the food processor, it was super easy to make. I froze the leftover pesto in muffin cups to use in the future.  I've never had basil pesto before, but I liked it the more I ate it.  I think it would also go well with chicken or pasta.  (The veggies pictured are just foil packets of green beans and red bell peppers that we stuck on the grill for 25-30 minutes, and the bread is the Cheddar Chive Beer Bread that I made with the surplus of chives.)

Lemon Basil Pesto Steak

Ingredients:
4 cloves garlic
2 cups packed fresh basil leaves
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1&1/2 tablespoons lemon juice
3/4 teaspoon red pepper flakes
steaks (I used petite sirloin steaks, ~1" thick)
salt and pepper

Directions:
Chop garlic in a food processor until minced.  Add the basil and pine nuts and pulse to combine.  While it runs, slowly add the olive oil.  Add the Parmesan cheese, lemon juice, and red pepper flakes and pulse until blended.  Season to taste with salt and pepper.

Salt and pepper the steaks.  Grill for about 4 minutes per side over medium to medium-high heat  (longer if you have thicker steaks).   Baste with pesto occasionally or just add after done.


Any leftover basil pesto goes into muffin cups to freeze and store for use later (keeps 3-4 months frozen, up to 1 week in the fridge):

Cedar-Planked Honey-Balsamic Salmon

To celebrate the 4th of July, we decided to grill.  Jeremy reminded me that I had cedar planks from a Christmas present, so I went searching for a yummy recipe to use the planks.  I ended up combining a few different recipes and doing my own thing.  Here's what I came up with (to the best of my approximation).  (The pasta side dish was just Suddenly Salad Mix to which I added broccoli, zucchini, tomatoes, chopped basil, and chopped chives.)

Cedar Planked Honey-Balsamic Salmon 

Ingredients:

1 untreated cedar plank

2 (6-8oz) salmon fillets, with skin

1/2 tablespoon olive oil

1&1/2 tablespoons brown sugar

1/2 tablespoon paprika

1/2 tablespoon salt

1 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 cup honey

1/4 cup balsamic vinegar

Directions:

Soak plank in cold water (or apple cider vinegar) for at least one hour, up to 12 hours.

Score flesh side of each salmon with several 2-inch-long diagonal cuts abut halfway deep.  Rub olive oil into salmon. 

In a small bowl, combine the brown sugar, paprika, salt, pepper, and cumin.  Rub all over fleshy side of salmon and into the slits.

In a small bowl, microwave the honey for 20 seconds to thin out.  Whisk in the balsamic vinegar.   Brush the top of each salmon fillet with the honey-balsamic mixture, reserving some for later.  Allow to marinate for 10-20 minutes.

Place salmon, skin side down, on soaked plank.  Place plank on the rack of a preheated grill set to medium or medium-low, preferably over indirect heat.  Close and cook for 15-20 minutes, basting with marinade occasionally, until fish is done.

Grilled Pork Chops with Herb Pesto and Green Beans Hobo Pack

It's been awhile since I posted a recipe I made.  I'm super excited about my first-time herb garden in the back yard.  The chives, thyme, and basil are doing especially well right now, so I wanted to use them and I also wanted to grill since it was such a nice day.   The pork chops were delicious.  We had to grill them a little longer than the recipe stated since our chops were larger.  The grilled green beans were good too.

Pork Chops with Herb Pesto
Adapted from Taste of Home Grill It

Ingredients:
4 bone-in pork loin chops (3/4" thick and 7oz each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
1 tablespoon each minced fresh rosemary, basil, thyme, parsley, chives
1 tablespoon olive oil
3 garlic cloves, minced

Directions:
Sprinkle pork with salt and pepper.  In a small bowl, combine the water, herbs, oil, and garlic.  Rub over both sides of chops.  Cover and refrigerate at least one hour.

Grill chops, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 145º.  Let stand 5 minutes before serving.

*****

Green Beans Hobo Pack
From Better Homes and Gardens Grill It

Ingredients:
1 pound fresh green beans
1 small shallot, sliced
2 cloves garlic, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Directions:
Make 2 large squares of aluminum foil and place on top of each other.  Place the beans, shallot, and garlic in the center.  Drizzle with olive oil and sprinkle with salt and pepper.   Bring up 2 opposite edges of foil and seal with a double fold.  Fold remaining edges to completely enclose veggies.

Grill packet over medium heat for 25-30 minutes, turning packet occasionally.