Weekly Menu # 7 More Good Grilling!

I hope y'all have had a great week. I'm thankful to see this week coming to an end.  Very, very busy!  That's why I love Summer Time Grilling. 
It is so much faster and less involved than when we cook in the kitchen. 
So it's time to sit down and look over this weeks menu and start making our grocery lists!

Bon App'etit Y'all !!! 

Weekly Menu # 6 Summer Time!!!!

Okay! Like the old song says...."It's Summer Time, Summer time, Sum..Sum...Summer Time"!!!!
So having said that....I've been trying to come up with some recipes that just do not require too much prep time or cook time.  In my books that calls for sittin' in the shade with a big glass of sweet Ice Tea and Lemon, along side a grill  going.
I sure hope y'all enjoy them as much as we do around here.
 
   

Jerk Chicken

 1.      Jerk Chicken*    
          Grilled Corn
          Tossed Salad w/ your choice of dressing 

          Iced Tea

   

Fajitas

Ingredients:

• 1 pound of Your choice of meat
• 1 package of Mrs. Dash Fajita Seasoning (where to buy)
• 4 T. Extra Virgin Olive Oil
• 1 small Onion
• 1 Bell Pepper
• 8 Missions Carb Balance Flour Tortillas
• Reduced Fat Grated Cheese
• Non-Fat Sour Cream

Directions: 

• In a large plastic zip bag place Mrs. Dash Seasoning Pack,  2 T. Extra Virgin Olive Oil and your choice of meat
• Marinade for about 30 mins to 1 hour in refrigerator
• Heat grill to high heat and lower to med just before placing your meat onto the grill
• Grill meat for around 15 mins. on each side 
• While meat is on the grill begin cutting the onion and pepper into slices
• Put 2 T. Extra Virgin Olive Oil into a heated heavy skillet
• Place cut veggies into the skillet and cook just to tenderness
• Take meat off grill and cover for 10 minutes so the meat can rest & the juices are sealed in
• Cut meat thinly (about 1/4 " thick)
• Heat Tortillas either in the microwave for 30 seconds or you can place on your cook-top or griddle to heat them. 

Enjoy!

Blessings 

Easy Marinaded Steaks on the Grill

Ingredients:

• Top Sirloin (or steaks of choice)
• 1/4 c. Extra Virgin Olive Oil
• 1/4 c. Balsamic Vinegar
• 1/4 c. Worcestershire Sauce
• 1/4 Low Sodium Teriyaki Sauce
• 2 t. Dijon Mustard
• 2 t. Minced Garlic (I just use the jarred minced garlic) 
• Salt & Pepper

Directions:

• Measure and place all ingredients into a large zip bag
• Put Top Sirloin or your choice of steak into the filled bag
• Seal pressing out air
• Place in refrigerator for at least 30 mins to allow all the flavors to marry
• Place steak onto a Med heat grill
• Grill for about 15 mins on each side and cook to your desired liking.
• Take steak off the grill and cover with foil for at least 10 mins to allow meat to seal in the natural juices.

Enjoy!

Betsy ♥

Jerk Chicken

Jerk Chicken

Ingredients:

• 2 Chicken Breasts
• 1 T. Vegetable Oil
• 3 T. Jerk Seasoning (recipe below)
• Cilantro
• Lime Wedges

Directions:

• Cut Chicken Breasts into strips
• Place strips, oil and jerk seasoning on a sheet of foil
• Toss to coat evenly
• Fold the foil to make a packet
• Grill over high heat turning once, 15 minutes. 
• Top with Cilantro and serve with Lime Wedges

This recipe comes from The Food Network

Jerk Seasoning Recipe 

Ingredients:
1 T. Allspice
1/4 t. Ground Cinnamon
1/4 c. Light Brown Sugar
1/4 t. Ground Chipotla Chili
1/4 t. Ground Cloves
1/4 t. Ground Cumin
2 t. Sea Salt
1 t. Fresh Ground Pepper
2 T. Extra Virgin Olive Oil

Directions:
In a medium bowl mix all the ingredients together.

Lemon Herb Chicken

Ingredients:

• 4 skinless, boneless Chicken Breasts
• 1/4 c. chopped Mixed Herbs (Rosemary, Thyme, Sage and any others)
• 3 T. Olive Oil
• 3 T. Lemon Juice

Directions:

• Rinse Chicken
• Toss in a bowl the Chicken, chopped Herbs, Olive Oil and Lemon Juice
• Place each Chicken Breast onto a sheet of foil
• Make a packet
• Grill over Medium-High heat for 30 minutes

This Recipe is from The Food Network

Glazed Pork

Ingredients:

• Pork Tenderloin
• 1 c. Peach Preserves
• 1 T. Whole - Grain Mustard
• 1/2 t. Hot Sauce
• Salt & Pepper to taste

Directions:

• Mix Peach Preserves, Mustard & Hot Sauce in a small bowl
• Place Pork Tenderloin on Foil
• Season with Salt & Pepper
• Coat well with Peach mixture
• Seal in the foil to form a pouch
• Grill over high heat for 30 minutes turning.

This recipe is from The Food Network












Read more at: http://www.foodnetwork.com/recipes/articles/50-things-to-grill-in-foil.html?oc=linkback

Meatballs

Ingredients:

• 1 pound Extra Lean Ground Beef or Ground Turkey
• 1 Whole Egg or 1/4 c. Egg Whites
• 1/4 c. Italian Bread Crumbs
• 1/4 c. grated Parmesan
• 1 glove Garlic minced
• 1/4 t. Salt & Pepper
• 1/2 c. Tomato Sauce

Directions:

• Mix Extra Lean Ground Beef or Ground Turkey with Egg, Italian Bread Crumbs, Grated Parmesan, Minced Garlic, Salt and Pepper in a bowl.
• Roll into 1 & 1/2 inch balls
• Arrange in a single layer on a sheet of foil
• Top with Tomato Sauce
• Form a packet
• Grill over high heat for 20 minutes

This recipe is from The Food Network

Asian - Style Ribs

Ingredients:

• 1/3 c. Hoisin Sauce
• 1/3 c. Ketchup
• 4 t. Sriracha
• 1 & 1/4 t. Salt
• 1 & 1/4 t. Sesame Oil
• 1 & 1/4 t. Rice Vinegar
• 2 pounds Baby Back Ribs

Directions: 

• Mix Hoisin Sauce, Ketchup, Sriracha, Salt, Sesame Oil and Rice Vinegar
• Coat Baby Back Ribs with the mixture
• Place Baby Back Ribs in a single layer on a double sheet of foil and form a packet
• Grill over indirect heat, covered and turning occasionally for 1 hour

This recipe is from The Food Network

Grilled Pork Chops

Ingredients:

• 4 bone in Pork Chops
• 4 cloves of Garlic minced ( you could use jarred minced garlic)
• 3 T. Extra Virgin Olive Oil
• 2 T. Light Brown Sugar
• 2 t. Paprika
• 1/2 t. Fresh Ground Pepper
• 2 T. Coarse Salt
• 1/2 t. Cayenne Pepper

Directions:

• In a bowl mix together garlic, oil, sugar, alt, paprika, pepper and cayenne until a paste had formed. 
• Coat chops with the paste and put them in plastic zip bag
• Refrigerate for at least 1 hour to give the flavors time to marry
• Heat grill to a medium high heat
• Grill Pork Chops for about 10-15 minutes on each side. Be sure the internal temp is at 145 º - 150  º
• Take off grill and cover with foil for 10 mins to allow them to rest and seal in the juices

Enjoy!

Blessings ♥

Perfectly Easy Grilled Corn on the Cob

Grilled Corn on the Cob

Ingredients:

• Ears of Corn in husks
• Butter
• Lemon Pepper Seasoning

Directions:

• Place un-husked ears of corn into either the sink or a large pot filled with water.
• Let corn soak for about 30 minutes
• Take corn out of water and place onto the top shelf of the grill.  I place my on there when I start to preheat my grill.  That away its done when the meat is!
• Cook 15-20 mins and turn Cook another 15-20 minutes You want the outside of the corn husks begin to turn a dark brownish black color
• Now take off the grill and put on a cutting board.
• With a sharp knife cut off the end that was attached to the stalk (not the end with the corn silks coming out "wink-wink"
• With a cup towel hold the corn in your hands and squeeze at the corn silk end to make the corn come out of the husk. 
• And amazingly the corn comes out clean and no corn silk are on the corn!
• Now rub each piece of corn with butter real well
• Sprinkle on the Lemon Pepper
• ENJOY!!!

Betsy ♥

Easy Marinaded Grilled Chicken

Ingredients:

• 4 boneless skinless Chicken Breasts
• 1 small bottle of Wishbone Italian Salad Dressing
• 3 gloves of Garlic minced (I used jarred minced garlic)

Directions:

• Place rinsed and dried Chicken Breasts into a large plastic zip bag
• Pour small bottle of Wishbone Italian Salad Dressing and minced Garlic into the plastic zip bag
• Seal tightly pushing the air out as you seal the zip bag
• "Mix"bagged chicken between hands until evenly coated
• Place in refrigerator for at least 30 minutes (turn over bag after 15 mins. to be sure all chicken is marinated)
• Heat grill while Chicken is marinating in refrigerator. 
• Cook Chicken on Medium heat for 30 minutes, turning over after 15 minutes. Be sure to cook until Chicken reaches an internal temp of 160  º and juices run clear
• Take Chicken off of grill and cover with foil and let rest for 10 mins. before serving 

Blessings ♥

Betsy