Tag Archives: grilling

Happy Veterans Day!

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Happy Veterans Day! Our family has a strong tradition of military service. My Dad and my husband’s Dad were both in the Army. My husband, my brother, several of my husband’s brothers, and I are all veterans. Now, my son is a Navy officer, as are a couple of his cousins. So, I guess it is fitting that I come back from my unplanned blogging hiatus on Veterans Day. My laptop spent most of the last 2 weeks in the “computer hospital.” It is good to have it back and working.

Grilled Marinated Zucchini

I saw several recipes on the internet for grilled, marinated zucchini. This one is unique because the zucchini slices were marinated in balsamic vinegar and rosemary. The yellow squash is the last of what grew in our garden, the zucchini came in our CSA box. This would be great for your Veterans Day BBQ, but start early since you have to marinate the squash for 8 hours.

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Grilled Marinated Zuccchini
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 medium zucchini, sliced lengthwise into ¼ inch slices
  • 2 medium yellow summer squash, sliced lengthwise into ¼ inch slices
  • 2 sprigs rosemary
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • juice of 2 lemons
Instructions
  1. Place zucchini, squash, and rosemary sprigs in a zip top bag.
  2. Whisk together oil, vinegar, and lemon juice. Pour into bag. Toss to combine.
  3. Marinate for 8 hours.
  4. Preheat grill to medium heat. Grill zucchini and squash until cooked through, about 10 minutes.
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Fajita Foil Dinners

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I had planned to make these on our last camping trip. Unfortunately, I forgot the foil, so I ended up putting everything in the Dutch oven instead. (Worked pretty well, actually!) Since we were getting bell peppers in our box this week, I decided to get limes, too, and try it at home. Potatoes aren’t a traditional fajita ingredient, but I can’t fathom a foil dinner without them.

Foil Fajita Dinners

You could slice the chicken and serve in a tortilla. However, I was too lazy to do that, so we just put the salsa on top. (Also, trying to watch carbs here; didn’t think we needed potatoes and tortillas.) It was raining, so I ended up cooking them on the gas grill instead of our fire pit, so the cooking time might be a little off.

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Fajita Foil Dinners
Recipe type: Main, Camping
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 limes
  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 pound boneless, skinless chicken breasts
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 1 pound thin skinned potatoes, diced
  • Your favorite fajita toppings
Instructions
  1. Zest one lime, juice both limes. Combine lime juice and zest, oil, garlic, and cumin in a zip top bag. Add chicken. Marinate overnight.
  2. Heat coals or preheat grill. Tear 4 sheets of heavy duty, wide aluminum foil about 5 feet long, fold in half crosswise. Spray one side with non-stick cooking spray. Divide chicken breasts, peppers, onion, and potatoes among the 4 dinners. Drugstore wrap each packet.
  3. Cook for 25-30 minutes, turning half way through. Serve with your favorite fajita toppings.
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Grilled Potatoes with a Twist

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Summer grilling season is in full swing. Mostly, I think it is too hot to cook (even with the air conditioning on), but I can usually motivate myself to grill any time. We got a lot of potatoes in our box this week, and also a lot of limes, so I decided to combine the two and try a different twist on my basic grilled potato recipe.

Grilled Potatoes with a Twist

These are really easy to make, and clean up is a breeze! These turned out really nice.

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Grilled Potatoes with a Twist
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound thin skinned potatoes, cubed
  • 2 tablespoons olive oil
  • seasoned salt to taste
  • Juice of 1 lime
Instructions
  1. Preheat grill to medium.
  2. Cut a piece of foil about 5 feet long. Fold in half. Spray with non-stick cooking spray.
  3. Place cubed potatoes on prepared foil. Drizzle with oil, season with seasoned salt. Toss to combine. (I did this right on the foil.) Drugstore wrap the foil.
  4. Grill over medium heat for 30 minutes, turning halfway through.
  5. Remove potatoes from the foil. Drizzle lime juice over the potatoes. Toss to combine.
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Spicing it Up

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A while back, I posted the recipe my Mom taught me for making potatoes on the grill. In honor of Mother’s Day, I am posting a spicy variation of Mom’s potatoes for your barbequing pleasure.

Spicy Grilled Potatoes

We lost Mom earlier this year. I miss her so much! I’ll be making these potatoes often, in her honor.

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Spicy Grilled Potatoes
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¼ cup olive oil
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • 1 pound potatoes, thinly sliced
Instructions
  1. Preheat grill.
  2. Combine oil, chili powder, cumin, and garlic powder. Pour over sliced potatoes and toss to combine.
  3. Tear a 3 foot piece of wide aluminum foil and fold in half. Place potatoes in the center of the foil. Fold foil in a drugstore wrap.
  4. Place foil packet on the grill over medium heat. Grill for 25-30 minutes, turning halfway through.
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A Little Distracted

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I think I have too many balls in the air right now. I thought I had scheduled a blog post for yesterday morning, so imagine my surprise when nothing posted! I’m going to have to become a more efficient juggler.

Basil Grilled Beets

We got some lovely golden beets in our box last week. The weather was warm (note the word “was,” it has since turned cold and snowed). We decided to grill some steaks, so I sliced up the beets and grilled them along side. There are a variety of types of grill skillets out there. This one has very short sides; if I was buying one today I would get one with higher sides. I keep losing vegetables over the side! They turned out great, though!

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Basil Grilled Beets
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch beets (I used yellow beets, but red would work also)
  • 3 tablespoons olive oil
  • 1 teaspoon dried basil
Instructions
  1. Preheat outdoor grill and grill skillet. Cut beets into ¼ inch slices. (I cut the medium slices in half and the large slices in quarters).
  2. Combine sliced beets, oil, and basil. Toss to coat the beets well.
  3. Using a slotted spoon (very important), transfer the beets to the preheated grill skillet. Grill the beets until they are soft and slightly browned, stirring frequently.
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