Grilled Shrimp with Cilantro, Lime, and Peanuts

Yield: 4 Servings

 

Ingredients

 

2 limes
2 teaspoons fish sauce
1/2 teaspoon sugar
1 pound (about 15) jumbo shrimp, shells on
2 teaspoons safflower oil
Coarse salt and freshly ground pepper
1 1/2 cups coarsely chopped fresh cilantro
1/2 cup salted peanuts, coarsely chopped
2 scallions, finely chopped

 

 

 

 

 

 

Directions

 

1. Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.

 

 

2. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper.

 

3. Grill until pink and firm to the touch, 2 to 3 minutes per side.

 

4. Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

 

 

 

 

Sparkling Grilled Ham

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Ingredients

 

1 cup sparkling white grape juice
1 cup orange juice
1/2 cup brown sugar
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
2 teaspoons dry mustard
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 pounds slice of cooked ham

 

 

 

 

 

 

Directions

 

1. Combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. Slash fat on edge of ham.

 

 

2. Pour mixture over ham in a shallow glass dish. Refrigerate overnight or 2 hours at room temperature. Baste with mixture occasionally.

 

 

3. Grill over low coals 15 minutes each side, basting frequently with mixture.

 

 

 

 

Baked Chicken on the Grill

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Ingredients

 

2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up

 

 

 

 

 

 

Directions

 

1. Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.

 

 

2. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.

 

 

 

 

Grilled Potatoes and Onion

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Ingredients

 

4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

 

 

 

 

 

 

 

Directions

 

1. Preheat grill for medium heat.

 

 

2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges.

 

3. Repeat with remaining potatoes and onion.

 

4. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

 

 

 

 

Grilled Chicken Salad with Seasonal Fruit

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Ingredients

 
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce – rinsed, dried and torn
1 cup sliced fresh strawberries

 

 

 

 

 

Directions

 

1. Preheat the grill for high heat.

 
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.

 
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.

 
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.

 
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

 

 

Amazing Grilled Salmon

See More Salmon Recipes

 

Ingredients

 

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

 

 

 

 

 

Directions

 

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

 
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

 
3. Preheat grill for medium heat.

 
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

 

 

Baked Asparagus with Balsamic Butter Sauce

See More Asparagus Recipes

 

Ingredients
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

 

 

 

 

 

 

Directions

 

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

 

 

Delicious Lemon Chicken

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

See More Chicken Recipes

Ingredients
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions

1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

2. Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

3. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Grilled Salmon

See More Salmon Recipes

 

Ingredients

 
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

 

 

 

 

Directions

 

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

 

 

3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

 

 

Grilled Lemon Yogurt Chicken

See More Chicken Recipes

 

Ingredients

 

1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt

 

 

 

 

Directions

 

1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

 
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

 
3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.

 
4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.

 
5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

 
6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

 
7. Serve chicken with the yogurt harissa mixture on the side.

 

 

Grilled Salmon


See More Salmon Recipes

 

 

Yield; 5-6 Servings 

 

 

Ingredients

1 1/2 pounds salmon fillet
4 garlic cloves, minced
1/3 cup soy sauce
1/3 cup brown sugar
2 tbsp fresh lemon juice
1/4 cup olive oil
salt and freshly ground black pepper

 

 

 

 

Directions

 

1. Season salmon all over with salt and pepper.

 
2. In a small bowl create the marinade by mixing soy sauce, brown sugar, lemon juice, garlic and olive oil, until the sugar is completely dissolved. Coat salmon with the soy sauce mixture, place it in a large casserole dish and refrigerate for at least 2 hours, turning the salmon once.

 

3. Preheat grill for cooking over medium heat.

 
4. Lightly oil the grill rack. Place salmon on the preheated grill and cook the salmon for about 8 minutes on each side until cooked through.

 
5. Remove from grill and serve immediately.Serve along rice, fresh steamed or grilled veggies or roasted potatoes.

 

 

Lemon Herb Barbeque Sauce for Chicken


See More Chicken Recipes

 

Ingredients

 

1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 cloves garlic, minced
8 skinless, boneless chicken breast halves

 

 

 

 

Directions

 

1. Preheat grill for high heat.

 
2. In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.

 
3. Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.

 

 

Grilled Fish Tacos with Chipotle-Lime Dressing

See More Tacos Recipes

 

Ingredients

 
Marinade
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks

 

 

Dressing

1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste

 
Toppings

1 (10 ounce) package tortillas

3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

 

 

 

 

Directions

 

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

 

2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

 

5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Basic Sauteed Chicken

See More Chicken Recipes

 

Ingredients
2 pounds boneless, skinless chicken breasts
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
1 handful fresh chopped parsley

 

 

 

 

Directions

 

1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.

 

 

2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.

 

 

3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say “when the foam subsides”), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.

 

 

4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it’s done without cutting it.

 

 

5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you “deglaze” the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.

 

 

6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn’t seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.

 

 

Grilled Chicken with Butter

See More Chicken Recipes

Ingredients:

Serves 4

Butter chicken marinade
1 onion, quartered
3 garlic cloves
3cm (1.18 inches) piece of ginger, sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika (I used a smoked one)
2 tsp turmeric
1 tsp chilli powder
1 tsp ground cinnamon
1 tin peeled/cherry tomatoes
2 cups Greek yoghurt
juice of 1/2 lemon
2 tsp salt
1/2 cup melted butter

Grilled Balsamic-Garlic Crusted Pork Tenderloin

See More Pork Recipes

 

Ingredients:

 

YIELD: Serves 6.

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

 

 

 

Grilled Corn, Black Bean and Almond Salad

1 cup black beans, soaked overnight*
3 sweet corn cobs, husks on
2 small red onions
2 limes, juiced
1 orange, juiced
3 sweet corn cobs, husks on
2 eschalots, thinly sliced
2 cloves garlic, finely chopped
1 green chilli, finely chopped
1/2 cup olive oil
Salt and pepper
100g smoked almonds, roughly chopped
400g punnet mixed heirloom cherry tomatoes
1 avocado, peeled and chopped into large chunks
Handful coriander leaves, washed and dried
Handful mint leaves, washed and dried
* Use tinned beans if you don’t want to turn the stove on.

Grilled Leg of Lamb with Spiced Mustard and Rosemary

INGREDIENTS

1 tablespoon dry mustard
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup frozen apple juice concentrate, thawed
1/2 cup spicy brown mustard (such as Gulden’s)
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
Coarse kosher salt

1 5-pound boneless leg of lamb, butterflied, trimmed of all fat

Nonstick vegetable oil spray