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

   

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

Potato Gratin

Ingredients:

• 2 Potatoes
• 1/4 c. Parmesan
• 2 T. melted Butter
• Kosher Salt & Pepper to taste
• 1/4 c. Cream (I use half & half to cut down on calories and fat but you could use heavy cream)

Directions:

• Peel Potatoes
• Slice them thinly
• Melt Butter
• Toss Potatoes, Parmesan, melted Butter, Kosher Salt & Pepper together in a bowl
• Arrange in 4 or 5 layers on a sheet of NON-STICK FOIL
• Drizzle the cream over the Potatoes and make a packet
• Grill over Medium heat for 25 minutes  

This recipe is from The Food Network

Zucchini and Tomatoes

Ingredients:

• 2 Zucchini  sliced
• 2 Diced Tomatoes  diced
• 4 Mashed Garlic Cloves
• Olive Oil
• Basil
• Salt and Pepper to taste

Directions:

• Place Zucchini Tomatoes, Garlic, Olive Oil, Basil and Salt & Pepper to tastes onto sheet of foil
• Toss to coat evenly
• Form a Foil Pack 
• Grill over high heat for 10 minutes
• Top with Parmesan

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