Category Archives: GRILL

TOMATO BASIL GRILLED CHICKEN

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boneless skinless chicken breasts
2 cups fresh basil leaves, chopped finely
1/3 cup orange juice
1 teaspoon balsamic vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 or 5 tomatoes, diced and cored
2 tablespoons extra virgin olive oil

combine basil, orange juice, vinegar, garlic, salt, pepper and tomatoes in a small bowl; refrigerate for 1 hour.

preheat broiler with pan 4″ from heat, or prepare grill with hot coals.

rub chicken with olive oil, salt and pepper.

broil or grill chicken, turning frequently for 6-7 minutes per side, or until no longer pink in the center.

top each breast with tomato basil relish and serve.

CHEDDAR TURKEY BURGERS

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1 package turkey gravy mix
1 pound ground turkey
1 tablespoon dried parsley
1 teaspoon minced onion
3/4 cup shredded cheddar cheese
4 tomato slices
4 lettuce leaves
4 hamburger rolls

prepare grill or broiler. combine turkey gravy mix with next four ingredients. grill or broil 8-10 minutes per side or until cooked through. serve on hamburger rolls and top with lettuce and tomato.

4 servings

TANGY HAM STEAK

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1/3 cup spicy brown mustard
1/4 cup honey
1/2 teaspoon grated orange peel
1 fully cooked ham steak (about 2 lbs)

in a small bowl, combine mustard, honey and orange peel. brush over one side of ham. broil or grill, uncovered, over medium-hot heat for 7 minutes. turn; brush with mustard mixture. cook until well glazed and heated through, about 7 minutes.

6-8 servings

MARINATED RIB EYES

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1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons cider OR red wine vinegar
2 tablespoon olive OR vegetable oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
2 beef rib eye steaks (about 1″ thick and 12 oz each)

in a bowl, combine the first 9 ingredients. remove 1/2 cup marinade and refrigerate. pierce steaks several times on both sides with a fork; place in an 11″x7″x2″ glass dish. pour remaining marinade over steaks; turn to coat. cover and refrigerate overnight. remove steaks, discarding marinade; grill, uncovered, over medium-hot heat, 4-8 minutes on each side or until the meat reaches desired doneness (for rare, 140°, medium, 160°, well done, 170). warm reserved marinade and serve with steaks.

2 servings

LEMON-HERB CHICKEN

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1/2 cup freshly squeezed lemon juice
1/4 cup oil
1/4 cup minced fresh parsley
1 teaspoon dried tarragon
1/4 teaspoon pepper
8 boneless, skinless chicken breast halves

in a large resealable plastic bag or shallow glass dish, combine first 5 ingredients. add chicken. seal or cover and refrigerate for 4 hours or overnight. drain; discard marinade. grill chicken, uncovered, over medium-low coals for 15 minutes or until juices run clear, turning several times.

8 servings

ITALIAN FLANK STEAK

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2 envelopes (.7 oz ea) italian dressing mix

2 tbs oil

1 tbs lemon juice

1 flank steak (1 lb)

combine dressing mix, oil & lemon juice. brush onto both sides of steak; place in a shallow dish. cover and refrigerate several housrs or overnight. grill over hot coals 4 minutes per side for medium, 5 minutes per side for medium-well, or until desired doneness is reached.

4 servings

SKEWERED GRILLED POTATOES

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2 pounds red potatoes, quartered
1/2 cup water
1/2 cup miracle whip
1/4 cup chicken broth
2 teaspoons dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon onion powdet

place potatoes and water in 2 quart casserole; cover. microwave on HIGH 12-15 minutes, stirring after 8 minutes. drain. mix remaining ingredients. stir in potatoes; cover. refrigerate 1 hour. drain, reserving salad dressing mixture. arrange potatoes on skewers. grill, covered for 4 minutes. rotate skewers; brush with reserved salad dressing mixture. continue grilling 4 more minutes.

MARINATED GRILLED MUSHROOMS

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20 fresh button mushrooms
20 fresh crimini mushrooms
10 fresh sage leaves
1/4 cup olive oil
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
salt and pepper to taste

trim and clean mushrooms and place into a large bowl. season with salt, pepper, garlic powder, parsley, and olive oil. toss well. allow to marinate 30 minutes (or longer).

place one of each mushroom on a skewer with 1/2 sage leaf between the two mushrooms. place on a preheated grill and cover with a pan to smoke the mushrooms. cook until the mushrooms have become brown with grill marks, if possible.