Sizzlin' Summer Grilling Recipes
Grilling Season! I know a lot of people grill year around, but it really kicks up in the summer months and it seems everything tastes better when cooked on the grill. Hope your summer (and summer menu) is off to a great start!
Sausage Egg & Cheese Breakfast Sandwiches with Sriracha Honey Sauce
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Servings: 6 Sandwiches
Sausage Patties:
1 lb. ground pork
2 tsp. dried herbs: thyme, rosemary, sage, etc
1 tsp. salt
Sriracha Honey Sauce:
1/2 C. honey
2 T. Sriracha
Sandwich assembly:
6 eggs
6 slices cheese
6 English muffins
Prep the sausages: Mix the ground pork, herbs, and salt in a large bowl until thoroughly combined. Form into 6 equal sized patties, keeping in mind that they will shrink slightly while cooking.
Prep the sauce: Combine the honey and sriracha in a small bowl and stir together. Set aside.
Cook: Heat a griddle or skillet over your campfire or stove top. Once hot, place the sausages on the surface and cook until browned, 2-3 minutes. Flip and cook the other side until browned, 2-3 minutes more. Meanwhile, cook the eggs as desired and toast the English muffins.
Assemble and serve: Spread the Sriracha honey sauce on the English muffins, then layer with a sausage patty, egg, and slice of cheese. Serve & enjoy!
Best BBQ Chicken
Prep Time: 15 min
Cook Time: 45 min
Additional Time: 1 hr
Total Time: 2 hrs
Servings: 5
2 T. brown sugar
2 lg. cloves garlic, chopped
2 tsp. salt
1 tsp. black pepper
10 chicken drumsticks
2 T. vegetable oil
1/2 C. finely chopped onion
3/4 C. ketchup
2 T. white wine vinegar
2 T. Worcestershire sauce
Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste (or use a food processor instead). Spoon paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out excess air, and seal the bag. For best results, marinate in the refrigerator at least 1 hour to overnight.
When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors blend, about 10 minutes.
Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.
Cook chicken on the preheated grill until brown, 3 to 5 minutes, turning once halfway through. Turn off one of the burners and move chicken over indirect heat. Maintain the temperature at 300 - 350°F.
Cook chicken for 20 minutes, turning halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer inserted near the bone should read at least 165°F.
Grilled Pork Chops
Servings: 6 porkchops
1/2 C. water
1/3 C. light soy sauce
1/4 C. vegetable oil
3 T. lemon pepper seasoning
2 tsp. minced garlic
6 boneless pork loin chops, trimmed of fat
Mix water, soy sauce, vegetable oil, lemon-pepper seasoning, and garlic in a deep bowl; add pork chops and toss to coat. Marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove pork chops from the marinade and shake off excess; discard the remaining marinade.
Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145°F.
Grilled Steak and Mushroom Salad
Prep/Total Time: 30 min
Servings: 6
6 T. olive oil, divided
2 T. Dijon mustard, divided
1/2 tsp. salt
1/4 tsp. pepper
1 beef top sirloin steak (1-1/2 lbs.)
1 lb. sliced fresh mushrooms
1/4 C. red wine vinegar
1 med. bunch romaine, torn
In a small bowl, whisk 1 T. oil, 1 T. mustard, salt and pepper; set aside.
Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard.
Thinly slice steak across the grain; add to mushroom mixture. Serve over romaine.
Easy Grilled Squash
Prep/Total Time: 20 min.
Servings: 4
3 T. olive oil
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 sm. butternut squash, peeled & cut lengthwise into 1/2” slices
In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices.
Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.
Strawberry Pasta Salad
Prep Time: 20 min.
Cook Time: 15 min.
Servings: 12
1/2 lb. uncooked mini farfalle or other bow tie pasta
1/2 C. lemon yogurt
1/4 C. canola oil
2 T. lemon juice
1/2 tsp. sea salt
1/8 tsp. cayenne pepper
1 green onion, thinly sliced
2 T. crystallized ginger, finely chopped
1 T. pickled jalapeno slices, finely chopped
1 lb. fresh strawberries, quartered
1/4 C. slivered almonds, toasted
Toasted sweetened shredded coconut and small fresh mint leaves, optional
Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
In a large bowl, whisk yogurt, oil, lemon juice, salt and cayenne until blended; stir in green onion, ginger and jalapeno. Add pasta and toss to coat.
Refrigerate, covered, until serving. Stir in strawberries and sprinkle with almonds just before serving. If desired, sprinkle with coconut and mint.
Quick Savory Grilled Peaches
Prep Time: 10 min
Cook Time: 5 min
Additional Time: 5 min
Total Time: 20 min
Servings: 12
2 T. olive oil
1/2 tsp. chopped fresh basil
1/4 tsp. chopped fresh thyme
salt and ground black pepper to taste
6 fresh peaches, halved and pitted
Preheat grill for medium heat and lightly oil the grate.
Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves.
Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.
Strawberry Cheesecake Poke Cake
Prep Time: 15 Min
Cook time: 28 Min
Rest and Chill: 2 1/2 hrs
Total Time: 3 hrs 13 min
Strawberry Cake
15.25 oz. box of strawberry cake mix
1 C. water
1/2 C. vegetable oil
3 lg eggs room temperature
Cheesecake pudding
7 oz. (2 3.5-ounce) boxes of cheesecake instant pudding
3-1/2 C. cold whole milk
8 oz. container of whipped topping thawed
1 C. strawberries washed, dried, capped, hulled, and chopped strawberries (optional garnish)
Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray.
Add the cake mix, water, and oil to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients together until well combined.
Add the eggs, one at a time, mixing well after each egg until incorporated and no yellow streaks are visible.
Pour the batter into the prepared baking dish. Bake for 25-28 minutes, until a toothpick inserted comes away clean.
Allow the cake to cool slightly. Use the handle of a wooden mixing spoon to poke holes in the cake about 1-11/2 inches apart. Allow the cake to cool completely.
Add both packages of instant pudding mix to a medium-sized mixing bowl. Add the cold milk and use a handheld mixer on medium speed to mix for about 1 minute until the pudding begins to thicken.
Add 1-1/2 cups to a disposable piping bag fitted with a large 1A decorator’s tip or a quart-size zip closure bag with a corner snipped off.
Pipe the pudding into each hole, filling the holes up completely. (If you have any leftover pudding, add it to the remaining pudding for topping.)
Use an offset spatula to smooth the remaining pudding over the top of the cake.
Cover and chill in the refrigerator for at least 2 hours.
Evenly spread the thawed whipped topping over the pudding layer. Sprinkle with the chopped strawberries. Slice and keep refrigerated until ready to serve.
Quote of the Week:
“Hitler made only one big mistake when he built his Atlantic Wall. He forgot to put a roof on it.”
~ World War II U.S. paratrooper aphorism
