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Really Easy Recipes to Keep You Grilling All Year Long






BBQ...Barbecue... Grilling...whatever you call it, thanks to these easy recipes you won't have to roll that Weber into the garage for the winter; you can stand the cold weather for the short time these take to finish.

Outdoor grilling is probably a bigger deal to those who

have to contend with cold, wet or snowy winters. Californians and Sub-Belt-ers take it for granted - like, "What's that, Honey? You want to cook the Christmas roast on the grill? Sounds good to me."

Now don't get me wrong; these quick and easy grilling recipes are not about turkeys, roasts or other bulky items that would take a long time to cook on a grill. You'll start and finish these in about half-an-hour or less, like all our recipes.

By the same token, (boy, that's certainly an "old-fart-term", isn't it?)...How about, "On the other hand",...mmm, not much better. Anyway,(always one of my favorite openers) no whole turkeys or roasts, but stuff like Honey-Lime Grilled Chicken or Inside-Out Cheeseburgers.

All right, I've said my piece; now get out there and grill, grill, grill! And, if it's winter, you guys in the North, don't forget your parkas.

Grilling in the Comfort of Your Own Kitchen

I know I talked about grilling outside in January with your parkas on, but even if the dish is "outstanding" you may not want to be "out, cooking in the snow".

So when winter zeroes in on you in New York, Chicago or Boise, you might just want to roll the barbecue grill into the garage and forget bbq-ing until Spring. Do it and then go and get yourself a counter-top grill.

All the reasons you love to grill in the Summer apply to indoor grilling: the quick searing of the food to keep it juicy, the ability to enhance - Okay, Emeril -"kick up" - the flavors with sauces, marinades and rubs, the speed with which you create great dishes – all of that without waiting for coals to burn down, wondering if there’s enough propane left to finish your entree (those fuel indicators never seem to work) or putting on your earmuffs.

What type to buy? There are three basic indoor grill types on the market. Freestanding tabletop grills with heating units under an open-face grate, contact grills (like George Foreman’s) with close-able lids like a waffle iron or grill pans, or heavy-duty skillets with ridged bottoms for creating those appetizing grill marks.

No, you probably can’t cook a whole turkey or a ham but you can find many dishes here that will do just as well inside as out. So go ahead and park that monster grill in storage for a few months and enjoy grilling whenever the mood strikes.


TO PRINT A RECIPE: Found some you want to keep? Just highlight it, then right click, hit "Print", then "Selection", then "Print" again.
(If that doesn't work give your printer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)

BEEF
Chimichurri with Grilled Steak
Grilled Steak & Sweet Potato Side
Grilled Steaks with Chile Butter
Jala-potle (Chip-eno?) Burgers
Steak Al Forno
Quick-Marinated Steak
Basil Burgers
Steak with Everything
Italian Steak Sandwiches
Inside-Out Cheeseburgers
Chili Bean Burgers
Steak with Blue Cheese Butter

PORK & POULTRY

Grilled Sausages and Polenta with Peppers Herbed Chicken Breasts with Grilled Zucchini
Hoisin Chicken Skewers
Greek Fetaburger
Honey-Lime Grilled Chicken
Prosciutto-Chicken Rolls
Pork & Chicken BBQ Kabobs
Salsa BBQ Chicken
Good ‘n Healthy BBQ Burgers
Rasta Pork Kabobs
Balsamic Easy BBQ Chicken
Real Good BBQ'd Pork Chops

SEAFOOD
Herbed Chicken Breasts with Grilled Zucchini
Grilled Rosemary-Cod Skewers
Grilled Scallops with Wine & Lemon
Salmon on the Grill with Asparagus & Garden Mayo
Drunken Shrimp
Ahi Tuna with Spicy Sweet Grilling Sauce
Scallops on Sticks
Bruschetta on the Grill
Summer Squash Combo

VEGGIES, ETC.
Grilled Pineapple with Coconut & Rum
Grilled Eggplant & Cheese Sandwiches
Grilled Eggplant
Portabellas and Peppers
Grilled Bananas & Chocolate
Sliced Gold Spuds
Grilled New Potatoes with Herbs
Peppered Summer Squash
Ranch Beans



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Would you like to put your own recipes, cookbooks, food stories or opinions on QuickEatsPlus? Just click here to see how easy it is.

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***NEW***
Grilled Sausages and Polenta with Peppers
Serves 4

So you're not “Under the Tuscan Sun”, a former best-seller, ("Hey! If I had time to read would I be here?") but you can make and eat this Italian favorite in your own back yard, and just use your imagination. Like, that big supermarket across the street isn't really a supermarket, it's a charming little Italian bakery, and that's not rock music coming from next door; it's Andrea Bocelli singing a love song - in Italian, of course..

2 Tbsp fresh lime juice
1 Tbsp extra-virgin olive oil, plus more for the grill
2 tsp honey
1/2 tsp each Kosher salt and black pepper
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
8 small links sweet (mild) Italian sausage (about 1 & 1/2 lb total)
1 lb store-bought cooked polenta, sliced into thick rounds
can of olive oil spray

Heat grill to medium-high.

In a large bowl, whisk together first 5 ingredients until the honey is dissolved.

Add the bell pepper and onion and let it rest while you cook the sausage and polenta, occasionally tossing to combine the flavors.

Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes.

During the last 6 minutes of cooking, spray the polenta with oil and carefully place on the grill with the sausages; grill until charred, 2 to 3 minutes per side. Serve with the sausages and vegetables.


Herbed Chicken Breasts with Grilled Zucchini
Serves 4

The small containers of fresh herbs might cost more than the chicken; if that bothers you – like it would me – go ahead and use dried oregano (1 tsp) and mint (1 Tbsp). I think it’ll still be delicious.

3 medium zucchini
2 Tbsp olive oil
1/2 tsp each salt & coarsely ground black pepper
1/2 cup fresh mint leaves, chopped (loosely packed)
4 medium (6 oz each) skinless, boneless chicken-breast halves
3 lemons
1 Tbsp chopped fresh oregano leaves

Prepare outdoor grill for covered, direct grilling on medium

With a sharp knife, slice zucchini thinly lengthwise, about 1/2-inch, then, in a large bowl, toss with 1 Tbsp oil, 1/4 tsp salt, and half of the mint.

Pound chicken breasts to a thickness of about 1/4 inch, really thin.

From 2 lemons, grate 1 Tbsp of peel into a small bowl and squeeze in their juice. Cut the other lemon into 4 wedges; set aside.

In another bowl, combine the lemon peel and juice with oregano, the other Tbsp of oil, the salt, and pepper. Add the chicken and toss until evenly coated.

Place zucchini slices, in batches, on the heated grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, flipping once. Remove zucchini to a large platter and sprinkle with remaining mint.

Now grill the chicken 3 or 4 minutes, until juices run clear, flipping once. Transfer chicken to the platter with the zucchini and serve with the lemon wedges. Beautiful!
Click here for many, many exciting chicken dishes


Grilled Rosemary-Cod Skewers
Serves 4

I suggest cod because it's a nice "tight" fish that won't fall apart as easily as, say, tilapia or salmon. Besides, don't we need a break from those two fishies now and then?

2 tsp minced fresh rosemary
2 tsp extra-virgin olive oil
2 cloves garlic, minced
1 tsp each freshly grated lemon zest & lemon juice
1/2 tsp each kosher salt & freshly ground pepper
1 & 1/2 lb cod fillets, cut into 1-inch cubes
1 pint cherry tomatoes

Preheat grill to medium-high.

Combine all but the fish and tomatoes in a medium bowl. Add salmon; smoosh ‘em around to coat and, alternating the salmon and tomatoes, place them on eight12-inch skewers.

With a paper towel, wipe the oil over the grill rack, lay on the skewers and, carefully turning once, cook until the salmon is cooked through, 4 to 6 minutes total.

Serve immediately while they’re nice and hot.

Click here for seafood dishes galore (where'd that word come from?)
Click here for wonderful things to do with that cheap tilapia you just bought


Grilled Cod with Lemon Dill Sauce
Serves 4

Please don’t try using a flaky fish like tilapia for grilling; they just won’t hold together well. Cod, mahi-mahi or catfish would be better choices. And DO NOT OVERCOOK!

1/2 cup mayonnaise
2 Tbsp lemon juice
1 tsp dill weed
1/2 tsp grated lemon peel
2 lb firm-textured fish fillets

Mix mayo, juice, dill and peel and set aside.

Place fish on oiled grill over medium heat. Brush with 1/2 of the mayo mixture and grill 5 minutes. Flip and brush with remaining mayo mixture. Grill an additional 5 to 8 minutes or until fish flakes easily with fork. Serve.
Click here for an ocean of seafood recipes...okay, a page _______________________________________________________________

Grilled Scallops with Wine & Lemon
Serves 6

Just to be sure that you get it, you place the big, beautiful scallop on your work surface, then slice horizontally to create two nice, round, thinner scallops. Then proceed with the simple but fantastic sauce. Got it? Great.

Melted butter, as needed
Fresh parsley, chopped
12 jumbo sea scallops, halved horizontally
Sauce:
1 cup water
1/4 Lemon, juiced
1 cup Chardonnay
1 Tbsp Butter
2 tsp Honey
pinch salt
1/2 clove garlic, diced
Cornstarch, dissolved in water

In a small saucepan, combine the seven sauce ingredients, bring to boiling, lower heat to simmer until reduced to almost half, stirring frequently. Add cornstarch mix to thicken to taste.

Remove from heat and keep warm under aluminum foil.

Grill scallops over highheat, brushing frequently with melted butter. Cook to taste, probably about 1 or 2 minutes per side. Remove scallops from grill, place 6 scallops halves on each plate and pour on citrus sauce, garnishing with parsley.
Click here for similarly wonderful seafood creations ______________________________________________________________

Chimichurri with Grilled Steak
Serves 4-6

Here's that South American hot sauce again to give some real excitement to your cookout. I recommend you lay it on a sirloin steak with a "Choice" grade; "Select" would be rather "tough", and that could be embarrassing.

2 cups lightly packed fresh cilantro
2 green onions, sliced
3 Tbsp white wine vinegar
1 large clove garlic
1/2 tsp salt
1/8 tsp each cayenne & black pepper
1/3 cup olive oil
2 lb of your favorite steak

In a blender or small food processor, combine everything but the kitchen sink…...no, I mean, combine all the ingredients but the meat. Cover and blend or process for 30 seconds. With the blender or processor running, add the oil in a thin, steady stream, blending until combined. Pour into a covered container and let it rest for 10-15 minutes to blend the flavors.

Meanwhile, fire up the grill (or broiler, if it’s raining or snowing) and cook your steaks.

When your preferred doneness is achieved, cut steaks into 4-6 serving-size pieces.

Shake the chimichurri for 10 seconds and pour some of it onto a warmed serving platter. Place steaks on top of the sauce and drizzle the rest "artistically" over the meat. Serve immediately.
Click here for fast beef recipes of all varieties ____________________________________________________________

Grilled Eggplant & Cheese Sandwiches
Serves 4

No,it;s not on bread; the eggplant is the bread, Silly.

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices mozzarella or provolone cheese
2 Tbsp olive oil
1&1/2 Tbsp balsamic vinegar
1 garlic clove, minced
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 Tbsp chopped fresh basil
2 Tbsp pine nuts (chopped walnuts are okay), toasted

Spray grill rack with oil & fire up (medium heat).

Slice eggplant, salt both sides and lay on paper towels for 10 minutes to drain excess liquid and avoid bitterness (there’s enough of that in the world – do you think if we all could lie down on paper towels for 10 minutes we could drain our bitterness and make the world better? At least the paper towel makers would be happy.).

Spray eggplant on both sides with oil spray; sprinkle with salt and pepper and grill until tender turning occasionally about 10 minutes.

Place a cheese slice atop each of 4 slices; top with remaining eggplant slices and grill until cheese melts, about 2 or 3 minutes.

Meanwhile, whisk oil, vinegar and garlic in large bowl. Season with salt and pepper, add arugula, tomatoes and basil. Toss and divide among 4 plates; sprinkle with pine nuts.

Top each plate with an eggplant sandwich and serve to great cheers.
Click here for veggie recipes galore ( "galore"?)
Click here for more traditional (& some not-so-traditional) sandwiches _________________________________________________________________

Hoisin Chicken Skewers
Serves 6

As you start getting excited about warmer weather and the outdoor grilling ahead give some thought to new dishes to show that you’re more than just a burger or steak griller; this is an easy one to “step out” with.

3/4 cup hoisin sauce(get a bottle at most markets)
3 Tbsp minced peeled fresh ginger
3 Tbsp sesame oil
3 Tbsp unseasoned rice vinegar
6 skinless boneless breast halves, cut into 1-inch pieces
3 Tbsp sesame seeds

Prepare barbecue grill (medium-high heat).

Whisk first 4 ingredients in medium bowl to blend. Place 2 Tbsp of it in another bowl for glaze and set aside

Mix chicken into remaining sauce; let it soak up the flavor for, say, 10 minutes.

Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Season lightly with salt and pepper and grill about 8 minutes until cooked through and slightly charred, brushing with glaze and turning often.

Sprinkle with sesame seeds and serve hot.

Click here for lotsa easy chicken recipes
Click here to find a bunch more World recipes _________________________________________________________________

Grilled Eggplant
Serves 6

Who says eggplant is a boring goofy-looking veg? When you serve these golden-browned slices everyone will think better of it.

3 med. eggplants (about 2 lb)
Salt, to taste
1/2 cup olive oil
2 tsp oregano
1 Tbsp granulated garlic
2 Tbsp coarsely chopped fresh mint

Fire up the gtill.

Cut eggplants into lengthwise slices about 3/4 inch thick.(Toss the curved outer slices.) Salt eggplant and let rest on paper towels for 10 minutes or so to get rid of excess moisture.

While the eggplants are resting, mix the olive oil with the oregano, garlic and chopped mint leaves.

Assuming the fire is ready, place the slices on your grill, brush them on one side with the flavored oil, and put them on to brown oiled-side down. While they are grilling, brush their top sides with more oil.

When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep warm until all the slices are cooked. Serve 'em up.

Click for lots more vegetable dishes (see, I don't always say, "veggie".) _________________________________________________________________

Grilled Steak & Sweet Potato Side
Serves 2

Here’s your exciting, spiced-up entrée and an anything-but-boring side dish cooked on the grill side by side; very efficient, very impressive.

½ teaspoon each ground allspice, cumin, ginger & salt
¼ teaspoon each ground cinnamon, coriander & cayenne pepper
8 oz strip steak, trimmed and cut into 2 portions
1 medium sweet potato, peeled and very thinly sliced
1 small red onion, halved and very thinly sliced
2 tsp canola oil
½ tsp freshly grated orange zest

Preheat grill to high.

Combine the first 7 ingredients in a bowl and sprinkle about 2 & 1/4 tsp of it on the steaks.

Add sweet potato and onion to the bowl along with oil and zest; toss to coat.

Generously coat a 24-inch sheet of heavy-duty foil with cooking spray. Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Place the packet on the hottest part of the grill and cook, turning once, about 5 minutes per side.

Cook the steaks, turning once, 3 to 4 minutes per side for medium-rare. Transfer to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
Click here for many more beef recipes _________________________________________________________________

Salmon on the Grill with Asparagus and Garden Mayo
Serves 4

Oh, look! A fortune cookie! "Your fish and veggie presentation will be easy and quite impressive to your eaters. Your reputation as a really good cooker will continue to grow."

4 6-8 oz skinless salmon fillets, cut 1 inch thick
12 oz asparagus spears
1 Tbsp olive oil
Sea salt or salt and freshly ground black pepper

Preheat your grill to medium-hot.

Rinse fish and pat dry.

Trim and toss (or save for soup) the thicker part from asparagus. Brush it, as well as both sides of the salmon, with oil. Season both with salt and pepper.

Place salmon and asparagus on greased rack of the grill directly over medium heat and grill, covered, for 8 to 10 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling, and asparagus twice.

While salmon cooks make the sauce:
Garden Mayo Sauce:
Makes 3/4 cup
Combine the following:
1/2 cup finely chopped celery:
1/4 cup thinly sliced green onions:
1/3 cup mayonnaise:
1 Tbsp. lemon juice:
2 tsp. snipped fresh tarragon or 1/2 tsp. dried tarragon

Plate the asparagus and top with salmon. Serve Garden Mayo sauce on top or, just to be safe, on the side.

Click here for a whole page of salmon dishes _________________________________________________________________

Grilled Steaks with Chile Butter
Serves 4-6

If you eat steak a lot you may want alternatives to “just meat”; this is a good one. If you're like most of us, steak is a luxury so you never find "just meat" boring; try it anyway.

1/2 cup steak sauce
2 cloves minced garlic
1/2 teaspoons chili powder
1/2 teaspoon cumin
3 beef porterhouse steaks, cut 1 inch thick
2 tablespoons butter, melted

In a small bowl, combine steak sauce, garlic, chile powder and cumin; reserve 1/4 cup glaze.

Grill steaks, uncovered, 6 or 7 minutes per side for medium-rare to medium doneness, brushing with glaze during last 5 minutes.

Combine reserved glaze with butter in a 2-cup measure. Plate the steaks and serve with the chile butter. If you have a nice loaf of crusty bread on the table offer to brush some on a slice for those who know what's good.

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Greek Fetaburger
Serves 4

Here's a healthy burger. (See, I've stopped using "healthful" which I still think is more correct in describing a food item than "healthy" but I hate being the only correct one...no, I don't.)It's really a "healthful" burger.

1/2 cup chopped fresh parsley
1 lb lean ground turkey
1/2 Tsp each salt and freshly ground black pepper
1 Tbsp Worcestershire sauce & Dijon mustard
1 tsp garlic powder
2 oz crumbled feta cheese
4 1/4-inch thick slices red onion
1 medium-sized tomato, sliced
4 whole-wheat hamburger buns, toasted

In a medium bowl, mix everything and make equal-size patties.

Grill over medium heat for about 5 minutes per side or until done. Remember, it's turkey so forget "rare". Put burgers on buns. Top with onion & tomato slices and anything else you desire; garnish with parsley, if desired. Slap on the top half of the bun and serve.


Jala-potle (Chip-eno?) Burgers
Serves 4-6

This is a very “adjustable” dish. Just let your heat tolerance dictate whether you choose the low or high end of the pepper amounts. Like it really hot? Leave some pepper seeds in the mix. WOW!

1/2 cup mayonnaise or salad dressing
1 chipotle pepper in adobo sauce, finely chopped
1/3 cup finely chopped onion
2 to 5 fresh jalapeno peppers, seeded & finely chopped
1 tsp Tapatio or another sauce
4 cloves garlic, minced
1 & 1/2 lb lean ground beef
4 oz Monterey Jack cheese, sliced
6 hamburger buns, split and toasted

In a small bowl, combine mayonnaise and chipotle pepper.

In a large bowl, combine chopped onion, jalapenos, hot sauce, and garlic. Add ground beef; mix well. Make six 3/4-inch-thick patties. Grill directly over medium heat for 12 to 14 minutes or until burgers are almost done, flipping once halfway through grilling.

Top burgers with cheese slices and grill, covered, until cheese melts. Serve burgers on buns with mayonnaise mixture - and plenty of cold liquid refreshment.

Click here for mucho Mexican dishes _________________________________________________________________

Steak Al Forno
Serves 4

Usually, I like steaks thick but when you want to stay well below our 30-minute limit buy them skinny.

4 3/4-inch thick strip steaks (about 8 oz each)
2 tsp chopped fresh thyme
2 large cloves garlic, minced
1/2 tsp pepper
2 Tbsp shredded Parmesan cheese
Salt

Combine thyme, garlic and pepper and press evenly onto beef steaks. Place steaks on rack over medium heat. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, (Opposed, as I am, to “well done”, I won’t even give you the timing for that sort of steak-abuse) turning once.

In the last 2 minutes of grilling, sprinkle with cheese. Season with salt, to taste.

_________________________________________________________________

Portabellas and Peppers
Serves 4

Who says you can only use the grill for meat or fish? This is one exciting way to barbecue a vegetable as an entrée.

4 large portabella mushroom caps
1/2 cup olive oil
1 cup each green, red, yellow & orange peppers, sliced
thinly-sliced onion rings
Italian seasoning
2 slices provolone or mozzarella cheese

Clean off the portabella cap, cut off stem close to cap and chop it, the stem, not the cap.

Heat the olive oil in a saute pan, add the peppers, onion, and chopped stem and saute until just tender. Set aside for a moment and use a pastry brush dipped in the olive oil from the bottom of the pan to oil both sides of the portabella caps

Then, with the underside of the the caps up, lay on the veggie mixture, transfer to the heated grill and cook for about 3-4 minutes over medium heat.

Finally, put the cheese on top of the peppers, grill until cheese is melty and get these beautiful shrooms in front of your eaters while they're hot.

_________________________________________________________________

Quick-Marinated Steak
Serves 4

Yes, if you plan ahead and want to take the extra step, marinating for hours is good with most dishes. But if you only have your usual short time available this brief dunking will still enhance the meat’s flavor and help it brown up faster.

1/4 cup soy sauce
1 tsp minced peeled fresh ginger
1/2tsp minced garlic
1 Tbsp honey, molasses or hoisin sauce
1/4tsp ground black pepper
½ lime
1 & 1/2 or 2 lb boneless rib-eye, skirt or strip steak (you might need to buy more than one)

Place your grill rack about 4-in from the heat source, coat with nonstick spray and heat it up. Mix together the first 6 ingredients, squeezing juice from lime.

Place the steak in this sauce and let it sit for 5-8 minutes, flipping once. That’s really as much marinating as you need for this recipe.

Any remaining sauce is poured on the steak as you grill it.

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Grilled Bananas & Chocolate
Serves 4

If you like chocolate-coated frozen bananas I think you’ll love these warm ones with melted chocolate all over them. Even if frozen ones aren't a favorite, these will be.

4 firm but ripe bananas
1 large dark-chocolate bar

With both ends facing up carefully slice through the skin down the center, lengthwise – do not cut into the banana. Peel back the skin and make 4 horizontal (across) slices into the banana, about 1/2 inch apart. Stick a piece of the chocolate bar into each slice, re-close the peel and wrap in foil. Lay the banana on its side, on the grill over medium heat for about 10 minutes or until the banana feels sort of squishy.

Remove the foil,let them rest for a minute or two then remove the peel and serve, expecting plenty of those ooh’s and ahh’s you live for - well, I suppose there might be other things/people you live for.
Click here for lots of "indoor" desserts _________________________________________________________________

Basil Burgers
Serves 4

This is a great way to inaugurate your new indoor grill (or do it on your old outdoor one).

1 egg, slightly beaten
1/4 cup chopped onion
1/4 cup grated Parmesan cheese
2 Tbsp fine dry bread crumbs
2 Tbsp snipped fresh basil or 1 tsp dried
2 Tbsp ketchup
1 clove garlic, minced
1/4 tsp each salt & black pepper
1 lb lean ground beef
Nonstick cooking spray
4 whole wheat burger buns, split and toasted
Fresh basil leaves (optional)
4 tomato slices

In a medium bowl combine all but the beef.

Add the beef, mix well, and shape into four 3/4-inch-thick patties. Place patties on the grill rack. If using a covered grill, close lid and grill until internal temperature reaches 160 degrees F, about 6 minutes. Outside, over medium heat on an open grill, they should take about 5 or 6 minutes per side.

Serve on buns with basil leaves and tomato slices.

Click here for more beef recipes
Click here for more quick sandwich recipes _________________________________________________________________

Drunken Shrimp
Serves 4

Can't you just see those goofy-looking critters swimming around crazily and bumping into each other? You might even see them swimming up to greet one of their big adversaries.

24 fresh or frozen large shrimp in shells
1/2 cup Jack Daniel's bourbon grilling sauce or similar
1/2 tsp chili powder
8 slices prosciutto
Couscous (optional)

Thaw shrimp, if frozen amd peel and devein them. Rinse shrimp; pat dry with paper towels. Set shrimp aside.

In a small bowl, stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one prosciutto strip around each shrimp. Thread shrimp onto four long metal skewers, leaving 1/4-inch spaces between pieces. Brush shrimp with sauce. For a charcoal grill, grill shrimp on the rack of an uncovered grill (or open if it's a gas grill)directly over medium coals for 6 to 9 minutes or until shrimp are opaque, turning once halfway through grilling and brushing occasionally with sauce.

Serve over couscous or rice.

Click here for more quick and easy seafood dishes _________________________________________________________________

Honey-Lime Grilled Chicken
Serves 6

I can’t think of a better use for chipotle Tabasco which becomes magical when you get it together with lime juice and honey. Make this quick chick dish soon.

1/4 cup fresh lime juice
1/4 cup olive oil
2 & ½ Tbsp chipotle Tabasco
3/4 tsp salt
6 large skinless boneless chicken thighs (2 & 1/2 Ib)
2 tsp mild honey

While the grill is heating, mix the lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large zipper bag and add just 1/3 cup of the marinade (keep the rest for the sauce ). Seal the bag, forcing out excess air, and allow the chicken to soak in it for about 10 minutes - all right, “marinate” in it. Be sure to dispose of the marinade when you remove the chicky.

Stir honey into the marinade remaining in the cup until it blends in and your sauce is made.

Grill chicken on lightly oiled grill rack, covered if using a gas grill, flipping the chicken occasionally and moving it around to avoid flare-ups (since you would look funny with no eyebrows) until just cooked through, 8 to 10 minutes total.

Brush both sides of the chicken with some of reserved sauce, then give it another minute, flipping it once, until lightly browned.

Serve it up drizzled with remaining sauce from the cup, not the stuff in the bag which you tossed, remember? Click here for more fun things to do with a chicken _________________________________________________________________

Prosciutto-Chicken Rolls
Serves 4

$16 a pound prosciutto on the grill? Don't worry, this quick and easy uses just a dollar's worth and it's safely rolled up in a flattened chicken breast. And the sauce will take about a minute to create. Read on.

1/4 cup dry white wine
2 tsp snipped fresh thyme or 1/2 tsp crushed dried thyme
4 not-too-big skinless, boneless chicken breast halves (about a pound total)
4 thin slices prosciutto (about 1 oz total)
2 oz fontina cheese, thinly sliced
Fresh thyme (optional)

For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 teaspoon dried -be sure to crush it between your hands - thyme. Set aside.

Flatten breasts between 2 pieces of plastic wrap with the flat side of a meat mallet. Try for an eighth inch thick rectangular shape.

Lay a slice of prosciutto then a slice of the cheese on each chicken piece. Starting from bottom edge, roll up jelly-roll style and secure with wooden toothpicks.

Grill chicken on the rack of an open grill directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce.

Garnish with more fresh thyme when you serve them so there's no doubt that this is a "fancy" grilling experience.

Click here for more easy chicken dishes _________________________________________________________________

Steak with Everything
Serves 4

I like my burgers and hot dogs with only tomatoes added. I know I’m the exception since most seem to accept or ask for “everything”. If you’re in this majority maybe you’ll go crazy for this so quick steak creation – or not.

1 Tbsp catsup
1 Tbsp water
1 Tbsp Worcestershire sauce
1 tsp dry mustard
1/4 tsp salt
Dash pepper
1 & 1/2 pound boneless sirloin steak, cut 1 inch thick

For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt, and pepper.

Grill steak on an uncovered grill directly over medium-hot coals or a gas burner for 5 or 6 minutes.

Brush with sauce and continue to grill to desired doneness, allowing about 7 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.

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Bruschetta on the Grill
Makes 8 appetizer servings

Sure, you can make this quick and easy appetizer in the kitchen, but if the weather’s nice and you’re in a grilling mood why not take it outside. You know almost anything tastes better done on the barbecue grill (I almost said “on the barbie”; that was a close one.)

1 cup chopped, peeled and seeded roma tomatoes
1/2 cup snipped fresh basil
1 Tbsp olive oil
2 tsp minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
For garlic butter: 1/4 cup butter, softened
1 tsp minced garlic
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 16-oz loaf baguette-style French bread, bias-sliced to 3/4-inch thick
1/2 cup freshly shredded Parmesan or Romano cheese

For topping: In a medium bowl, combine tomatoes, basil, olive oil, the 2 teaspoons minced garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper. Set aside.

For garlic butter: In a small bowl, combine softened butter, the 1 teaspoon garlic, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper.

Evenly spread garlic butter on one side of bread slices. For charcoal grill, grill bread slices, buttered side down, on the rack of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned.

Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3 to 4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. Remove from grill. Serve immediately. _________________________________________________________________

Sliced Gold Spuds
Serves 4

Remember potatoes roasted over an open fire? Most of the time they ended up charred with an edible center about the size of a walnut - but, you loved them.

Well, these quick and easy sliced spuds are 100% edible and 100% delicious.

1 tsp dried thyme, crushed
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp pepper
3 large Yukon gold potatoes cut into 1/4-inch slices
1 sweet onion, sliced thin
2 Tbsp olive oil
1/4 cup light dairy sour cream (optional)
1 Tbsp snipped fresh chives (optional)

For seasoning mixture, combine thyme, garlic salt, paprika, and pepper; set aside.

Fold a 36x18-inch piece of heavy non-stick foil in half to make an 18-inch square and place the potato slices and onion slices in the center. Drizzle with oil. Sprinkle with seasoning mixture. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.

Place the packet on the rack of an open charcoal or closed gas grill for 20 to 25 minutes or until potatoes are tender.

To make this dish a little more special offer sour cream and chives as a garnish.

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Pork & Chicken BBQ Kabobs
Makes 16 Kabobs

A bunch of eaters? This is an appetizer. Just a few? It's your main dish. Either way very quick and easy.

12 oz pork tenderloin
12 oz skinless, boneless chicken thighs
16 6-inch wooden skewers
Salt and pepper
Chipotle Barbecue Sauce (see recipe below)

Cut pork & chicken into 1-inch cubes. Thread 3 pork pieces on 8 of the skewers, leaving 1/4 inch between pieces. Thread 3 chicken pieces on each remaining 8 skewers, leaving 1/4 inch between pieces. Place skewers on a tray. Sprinkle salt and pepper evenly over pork and chicken. Cover with plastic wrap and refrigerate at least 10 minutes to a couple hours.

Meanwhile, prepare Chipotle Barbecue Sauce. Chipotle Barbecue Sauce:

In a small saucepan combine 1/2 cup bottled barbecue sauce, 1 tablespoon chopped canned chipotle peppers in adobo sauce, 2 cloves garlic, minced, and 1 tablespoon honey. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup. Preheat grill and place kabobs on the grill rack. If using a covered grill, close lid to shorten cooking time.

With grill cover closed grill pork about 6 minutes until slightly pink in center and juices run clear and the chicken about 5 or 6 minutes more, slathering both with the sauce halfway through cooking. Turn the kabobs over when you apply the sauce.

If it’s a crummy, rainy day, arrange all of the kabobs on the rack of an unheated broiler pan and broil in your oven 4 to 5 inches from the heat, turning once and laying on the sauce. This method will probably reduce cooking time by 2 or 3 minutes.

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Grilled Chorizo & Cheese Quesadillas
Makes 8 appetizer servings

Yes, you can make quesadillas on the grill without dumping the insides into the fire. Use a flat - no sides – cookie sheet to build them quick – ly & easy – ly. Then just slide them off the sheet onto the grill and when it’s time to turn them the filling will be set a bit and less prone to dumping. This is a delicious recipe to practice on.

8 oz bulk chorizo or Italian sausage
1/3 cup chopped onion
2 cloves garlic, minced
1 fresh jalapeno pepper, finely chopped
6 6 or 8-inch flour tortillas
1 Tbsp canola oil
l 1 cup (4 oz.) shredded Monterey Jack or queso fresco
2 Tbsp snipped fresh cilantro or parsley

For filling, in a medium skillet cook sausage, onion, and garlic In a medium-hot skillet until meat is brown and onion is tender. Drain off fat. To remove at least some of the fat pat the mixture with paper towels. Stir in jalapeno pepper and set aside.

Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet for assembling. Spread the meat mixture over tortillas on baking sheet.

Combine cheese and cilantro or parsley and sprinkle on the mixture. Top with the remaining tortillas and brush with the remaining oil.

Take the baking sheet/tray to the grill and carefully slide the quesadillas oton the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are just starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges.

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Ranch Beans
Serves 4-6 as a side

These quick & easy beans are a perfect accompaniment for any meat that you grill. The meat in the recipe is a portion of whatever you are making as the main course so start with enough to use 6 oz of it for the beans.

1 & 1/2 lb canned pinto beans
1/2 yellow onion, chopped
6 oz barbecued meat, chopped
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/2 Tbsp Lawry's Seasoning or similar
1 tsp coarsely ground black pepper
1 tsp chili powder

Saute onions on high heat for 2 to 3 minutes or until translucent. Reduce heat to low-medium & add the meat and beans and cook until well heated, about 8 to 10 minutes

While the beans and meat cook, blend the spices together.

Add spice blend to the beans and stir in well. Serve.

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Summer Squash Combo
Serves 4-6 as a side

If you’re into French cooking you probably know that walnut oil can give vegetables a very special kick. The red pepper flakes don’t hurt either.

Add the taste provided by cooking on the grill and you'll hardly know that this is a quick & easy veggie dish.

2 Tbsp walnut oil
1 Tbsp olive oil
2 tsp snipped fresh rosemary or 1/2 teaspoon dried rosemary
1 clove garlic, minced
1/2 to 1 tsp crushed red pepper
1/2 teaspoon salt
2 medium red onions, cut crosswise into 1/4-inch slices
2 medium zucchini, quartered lengthwise
2 medium yellow summer squash, quartered lengthwise

In a small bowl stir together walnut oil, the 1 Tbsp olive oil, the rosemary, garlic, red pepper, and salt. Brush the onions, zucchini, and yellow squash with some of the oil mixture.

For a charcoal grill, grill vegetables on the rack of an uncovered (covered for a gas grill) grill directly over medium heat for 5 to 6 minutes or until crisp-tender and lightly browned, turning and brushing once with the remaining oil mixture.

Serve immediately.

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Italian Steak Sandwiches
Serves 4

Itsa da sauce that makes this "Italian". But I suppose it could just as easily be "Greek". But definitely not "Asian". Whatever you call it, it's quick & easy and go-o-o-d.

1 1-lb USDA Choice boneless beef sirloin steak, 1-inch thick
4 3/4-inch slices Italian bread
1 medium onion, thinly sliced and separated into rings
1 cup mesclun

For Sauce:
1 cup loosely packed Italian parsley
3 Tbsp olive oil
4 tsp lemon juice
1 Tbsp capers, drained
2 cloves garlic, minced
Dash salt
Dash bottled hot pepper sauce

Grill steak on the rack of an uncovered grill over medium coals or gas fire until desired doneness, turning once halfway through grilling. Figure about 16 total minutes for medium-rare and 20 for medium done-ness.

Create the sauce while steak is grilling. In your blender or processor combine parsley, olive oil, lemon juice, capers, garlic, salt, and hot pepper sauce. Cover - don't you hate when you forget to do that? - and process until nearly smooth, stopping and scraping sides as necessary. Set aside.

When steak is done remove and lay bread slices on the grill for 2 or 3 minutes until bread is lightly browned, turning once halfway through grilling.

When bread is ready arrange onion rings and mesclun on bread slices, top with very thinly-sliced steak and drizzle on the sauce.

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Inside-Out Cheeseburgers
Serves 4

Don’t you hate it when you lose half your cheese from a cheeseburger when it runs off and into the fire? Then put the cheese inside. We suggest a couple cheeses here but you can use just one or a different combination and get a great, “neat” cheeseburger.

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 lb lean ground beef
1 Tbsp Worcestershire sauce
1 1/2 tsp paprika
1/4 tsp freshly ground pepper

Preheat a grill to medium-high or preheat the broiler.

Combine cheeses in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties.

Mound 2 Tbsp of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

Lightly oil the rack & grill the stuffed patties over medium-high heat, about 3 or 4 minutes per side for medium-well. (Don’t press the burgers as they cook or they'll split open and you’ll still lose some of your cheese.)

Prefer to broil inside? Cover your broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well.

In either case, let the burgers stand (or lie) for 5 minutes at room temperature before serving.

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Ahi Tuna with Spicy Sweet Grilling Sauce
Serves 6

Be sure to have the exhaust fan on when you make this dish since the hot curry powder is mighty powerful. Better yet, use the side burner on your grill if you have one.

6 6-oz. fresh or frozen ahi (yellowfin) tuna fillets, 1/2 to 3/4 inch thick
1 recipe Spicy Sweet Grill Sauce (below)
1 large mango, seeded, peeled, and diced
Fresh cilantro sprigs (optional)

Sauce

2 Tbsp hot curry powder
1/3 cup mango chutney
1/4 cup rice cooking wine (mirin)
2 Tbsp rice vinegar
2 tsp finely shredded lime peel
2 Tbsp lime juice
4 tsp soy sauce
1 Tbsp snipped fresh cilantro
1 & 1/2 tsp grated fresh ginger
1 clove garlic, minced

Heat a small skillet over medium-high heat, add curry powder; cook and stir about 2 minutes until lightly toasted.

In a small bowl, combine curry powder, chutney,wine, vinegar, lime peel, lime juice, soy sauce, cilantro, ginger, and garlic. Use with Tuna or cover and chill for up to a week.

Tuna

Rinse tuna; pat dry with paper towels. Sprinkle with salt and pepper. Place about 1/2 cup of Sweet and Spicy Grill Sauce in a shallow dish; dip fish into sauce, coating both sides. Discard sauce from dish.

Place fish in a greased grill basket or on a greased grill rack directly over medium heat; grill for 7 to 9 minutes turning once halfway through grilling (a little pink in the center is your goal).

3. Serve with remaining sauce and mango chutney. Garnish with cilantro if you want "fancy".

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Good ‘n Healthy BBQ Burgers
Serves 4

Be sure you grate the veggies really well so they don't over-power the chicken. (What? Veggies over-powering anything?)

1 lb ground chicken meat
2 green onions, chopped
1 small zucchini, grated
1 carrot, peeled and grated
1 Tbsp chili powder
3/4 tsp salt
1/4 tsp ground cumin
1/8 tsp ground cayenne pepper

In a medium bowl, combine - with your hands - ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper just until well blended, don’t over-do it. Shape ground chicken mixture into four patties, handling meat as little as possible. When you’re finished mixing and shaping wash your hands very well; that cayenne is HOT stuff. Place burgers on your pre-heated grill and cook for about 5 or 6 minutes per side. If it’s just too rotten outside grease a 12-inch skillet with cooking spray and heat it over medium-high heat on your stove until it’s very hot. Transfer patties to skillet and cook as above.

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Steak with Blue Cheese Butter
Serves 4 (if 6 oz is enough - my wife & I would say, "Serves 2")

Oh, boy! Blue cheese, butter, fresh basil - AND a great hunk of Choice beef. Add grilled skinny Frnch-style green beans, the ones that cost so much, and you are in carnivore heaven.

1/2 cup butter softened
]/2 cup crumbled blue cheese
1 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh basil
1 clove garlic, minced
2 12 oz boneless New York-cut beef loin steaks, 1 inch thick

Grill the beef until they are as done as you like them, turning once halfway through grilling.

In case you don't have your own timing formula try 8 to 14 minutes for medium-rare and 12 to 18 minutes for medium.

For butter mixture, while steaks are grilling stir together butter, blue cheese, parsley, basil, and garlic. To serve, top each piece with a generous tablespoon of butter mixture. (You can cover and chill the remaining butter mixture for another time but you might want use some on the accompanying veggies).

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Salsa BBQ Chicken
Serves 4

All you need with this easy chicken dish is some refritos, tortillas and a nice salad.

1 Tbsp cooking oil
1 tsp. chili powder
3/4 tsp salt
4 skinless, boneless chicken breast halves
1/2 cup bottled hot-style thick-and- chunky salsa
1 Tbsp tomato paste
1 Tbsp snipped fresh cilantro (optional)

In a small bowl, combine oil, chili powder, and salt; brush onto chicken.

In a blender or food processor, combine salsa and tomato paste; cover and process until nearly smooth.

Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. Brush with salsa mixture before & after flipping and again during the last 2 minutes.

Dress up the look - and the flavor - with a sprinkle of chopped cilantro.

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Rasta Pork Kabobs
Serves 4

Hey, Mon! This complete-meal-on-a-stick has a real island tang thanks to Pickapeppa or any other jerk-style seasoning you choose.

2 ears of corn, husked and cleaned
1 12-14-oz pork tenderloin
1 small red onion, cut into 1/2-inch wedges
16 baby pattypan squash, about 1 inch in diameter, OR 4 fresh tomatillos, quartered
1/4 cup mango chutney, finely chopped
3 Tbsp Pickapeppa sauce (or other jerk sauce)
1 Tbsp cooking oil
1 Tbsp water

Cut corn crosswise into 1-inch pieces. In a medium saucepan cook corn pieces in small amount of boiling water for 3 minutes; drain and rinse with cold water.

Meanwhile, cut meat into 1-inch slices. On long metal skewers, alternately thread meat, corn, onion, and squash or tomatillos, leaving a 1/4-inch space between each piece.

For glaze, in a bowl combine chutney, Pickapeppa sauce, oil, and water. Set aside.

For a charcoal grill, grill them on the rack of an open grill directly over medium coals for 12 to 14 minutes or until meat is slightly pink in center and vegetables are tender, turning once and brushing occasionally with glaze during the last 5 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover & grill as above.

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Balsamic Easy BBQ Chicken
Serves 4

I'm sure that in Italy you "cook out" or bbq much the same as in America. This balsamic-based sauce for chicken on the grill might be a familiar one to Romans or Tuscanites (Tuscanians? - you know, folks from Tuscany).

1/2 Cup ketchup
3 Tbsp. balsamic vinegar
1/4 Cup light corn syrup
2 Tbsp, thinly sliced green onions
Several dashes Tabasco (or your favorite)sauce
4 skinless, boneless chicken breast halves

To make the sauce combine catsup, vinegar, corn syrup, green onions, and hot pepper sauce in a small saucepan,. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency, stirring sauce occasionally.

Place chicken on the barbecue grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling and brushing often with sauce the last 10 minutes of grilling.

Reheat any remaining sauce and transfer to a serving bowl. Serve chicken with sauce.

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Scallops on Sticks
Serves 4 to 6

You can really cut the time down on this already quick and easy bbq recipe by purchasing prepared Thai-style peanut sauce. You certainly could use it again for most other meats cooked on the grill.

24 Fresh or thawed large sea scallops
2/3 Cup pre-packaged(don't waste time milking those coconuts)unsweetened coconut milk
1&1/2 tsp. dried red-pepper flakes
1 Clove garlic, minced
1/4 Cup peanut butter
3 Tbsp. rice vinegar
3 Tbsp. reduced-sodium soy sauce
1&1/2 tsp. toasted sesame oil
Cooking oil

To make the sauce, in a small saucepan, combine coconut milk, pepper flakes, and garlic. Bring to boiling; reduce heat. Cover and simmer about 2 minutes then stir in peanut butter until combined.

Remove from heat. Stir in rice vinegar, soy sauce, and sesame oil; set aside.

Thread the scallops,using 2 parallel skewers for each kabob so they won't twist off as you turn them, leaving 1/4 inch space between scallops. Brush or spray with cooking oil.

Place skewers on the grill rack directly over medium heat for 5 to 8 minutes or until scallops are opaque, gently turning once halfway through grilling.

Serve with white rice, a green salad and the sauce on the side. Or to serve as an appetizer, arrange on a platter with sauce in the center for dipping.

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Grilled New Potatoes with Herbs
Serves 4

Little spuds quartered and bbq'd on the grill? Hey, I'll burn my fingers picking them off the coals.

Oh, a grill basket, you say? Definitely something you should own. (You might check our shopping page for this important accessory).

2 Tbsp. olive oil
1 Tbsp. chopped fresh or 1/2 tsp. dried rosemary leaves, crumbled
1 Tbsp. chopped fresh parsley
1/2 tsp. lemon pepper
1/4 tsp. salt
8 Small red potatoes,quartered
Sour Cream Sauce (below)

Heat coals or gas grill for direct heat. Mix oil, rosemary, parsley, lemon pepper and salt in medium bowl. Add potatoes & toss.

Place potatoes in grill basket. Cover and grill potatoes 4 to 6 inches from medium heat 10 to 15 minutes, shaking grill basket occasionally to turn potatoes, until tender.

While potatoes are grilling make Sour Cream Sauce:

1/3 Cup sour cream
I Tbsp. chopped fresh or 1/2 tsp. dried rosemary leaves, crumbled
1/4 tsp. lemon pepper
1/8 tsp. garlic powder

Mix all ingredients.

Serve sauce with grilled potatoes.

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Real Good BBQ'd Pork Chops
Serves 6

Now, this here recipe, jest ain't too difficult. But it tastes so-o-o good with that real special, real easy barbecue sauce.

6 center-cut loin pork chops, 3/4 inch thick
Carolina Basting Sauce

Dip chops in basting sauce and place on the grill 4 to 6 inches above hot coals. Grill until browned, then turn, baste, and grill on other side until browned.

Move to the cooler edge of the grill until done as desired, turning and basting as necessary to cook evenly and prevent flare-ups.

Remove to hot platter and serve with applesauce - what else?

Carolina Basting Sauce

2 cups cider vinegar
2 & 1/2 sticks margarine or butter
1 tsp. salt
1 Tbsp. lemon juice
1/4 tsp. dried red pepper flakes

In a saucepan combine vinegar, 2 sticks margarine or butter, and the salt. Heat slowly until melted. Add lemon juice and pepper flakes. That's it. It's done!

Use as basting sauce for beef or pork. When meat is almost done beat the remaining margarine or butter into sauce and serve as a table sauce (for dippin' some nice gooey white bread). Ho-o-o-o-e-e-e!

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Peppered Summer Squash
Serves 4

This easy bbq recipe is so good you'll even pay those ridiculous winter prices for squash and spend 10 minutes cooking it on the grill in your parka - especially you vegans.

2 Tbsp. olive oil
2 tsp. red wine vinegar
1/2 tsp. freshly ground pepper
4 medium yellow or green summer squash
Butter, salt, and additional pepper

Pour oil and vinegar into a shallow bowl, grind in 1/2 teaspoon pepper, then beat with a fork. Slice the squash in half,lengthwise, place in bowl, and swish it around in the peppery dressing.

Grill cut side down over hot coals or burner about 5 minutes or until tinged with brown. Flip them and brush with remaining sauce, and bbq until they're nice and brown on the skin side. Brush again with sauce and move to edge of grill to keep them warm or serve at once with butter, salt, and more pepper.

Told you it was good.

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