27 Best Recipes for Summer Grilling

Time for Your Best Recipes for Living Simply Summer Grilling!

 

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We’ve gathered 27 of the tastiest delectables you can simply throw on your grill. You won’t run out of recipe ideas any time soon! First, here’s Bobby Flay’s top 3 grilling tips

Life should be simple. Find time for living simply.

Time for Simple Life #1. Marvelous Meat Munchies

living simply Courtesy of baconbaconbacon.tumblr.com

Time of Simple Living-What You Need:

1 lb chicken breasts, boneless, skinless and cubed 1 lb beef sirloin, boneless and cubed 1/2 C canola oil 3 garlic cloves, minced 1/3 C pineapple juice 2 teaspoon soy sauce 1 teaspoon red peppers flakes 4 jalapeno peppers 8 strips of bacon – cut in half 16 toothpicks

simpleSimple Life-How to Make:

Whisk together the canola oil and minced garlic in a large mixing bowl. Add the pineapple juice and soy sauce and continue whisking until well blended. Stir in the red peppers flakes. Place the mixture into a large zip lock bag. Trim any fat away from the pieces of meat. Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade. Allow the meat to sit in the marinade at least one hour. Meat can marinate over night if you prefer. Remove the meat from the bag and discard the marinade. Cut the peppers lengthwise and remove the seeds, membrane and stems. Cut the peppers into strips. Put one strip of pepper on each piece of bacon. Put one cube of meat on top of each pepper strip. Add another pepper strip on top. Wrap the bacon completely around each piece and secure with a toothpick. Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer. Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides. When done the bacon should be crisp and the juices from the chicken should run clear. When working with jalapeno peppers if possible wear gloves.  Never touch your face or eyes until you have washed your hands thoroughly.

 

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Simple Living Time #2. Simple Oysters in the Shell

living Courtesy of theattainablegourmet.com

Time of Simple Living-What You Need:

24 oysters in the shell 24 fresh lemon slices Seafood cocktail sauce

lifeSimple Life-How to Make:

Clean each oyster shell top and bottom well. The grill needs to be very hot to cook these. Place the oysters shell and all on the grill. Close the lid. Check every 3 minutes or so and when the shells begin to open remove them from the grill. Carefully open the shell being sure to retain the juice and the oyster in the bottom shell. Squeeze the fresh lemon juice over the top each oyster. Serve with the cocktail sauce. Be careful not to over cook these oysters.  When the shell starts to open you want to remove them immediately.  If cooked to long they will become rubbery.

 

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Simple Life Living #3. Grilled Meatloaves  

time Courtesy of meatwave.com

Time of Living Simply-What You Need:

2 lbs lean ground beef 2 onions, minced 2 garlic cloves, minced 2 T. parsley, chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 2 teaspoon salt 1 teaspoon pepper 2 flat metal skewers

livingTime for Simple Life-How to Make:

Put the ground beef in a food processor. Add the onion, garlic and parsley. Process until mixture becomes smooth. Remove and place in a large mixing bowl. Add the coriander, cumin, salt and pepper to the mixture. With your hands mix all the ingredients together well. Form the mixture into two meatloaves. Run the skewers through the center of each loaf. Heat the grill to medium high. Plut the loaves on the grill and cover. Cook 20 minutes turning over half way through the cooking time. If you like your ground beef a little rarer you can cook these for about 15 minutes.  For more well done meat cook just a little longer.

 

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Simple Living #4. Backyard Cheesy Sausage Rolls

simple Courtesy of commons.wikimedia.org

Time of Living Simply-What You Need:

2 C white bread crumbs 1 (8 oz) package Cheddar cheese, shredded 1 onion – chopped 1 T. parsley 1 teaspoon mustard powder 1 teaspoon Worcestershire sauce 1 T. water 1 ts. salt 1/2 teaspoon pepper Olive oil for basting

lifeSimple Living Time-How to Make:

Put the bread crumbs and cheese in a food processor. Add the onion and parsley and process until a dough forms. Put the mustard, Worcestershire sauce and water in the processor. Process just long enough to mix spices into the dough. Add the salt and pepper and process 10 seconds longer. Remove the dough and split into eight pieces. Form each piece into a roll. Heat grill to medium high. Brush each roll with the olive oil on all sides. Grill 10 min., turning each one over several times for browning on all sides. These little rolls make great appetizers. They can be served with a honey mustard dipping sauce.

 

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Simple Living Time #5. Chicken Livers with Pomegranate

time Courtesy of khiewchanta.com

Time of Living Simply-What You Need:

1/2 C grenadine syrup 4 Tablespoon red wine 2 Tablespoon sugar 2 onions, grated 4 cloves of garlic, minced fine 1/2 teaspoon oregano 1/2 teaspoon rosemary 1/2 teaspoon thyme 1 teaspoon salt 1/2 teaspoon pepper 2 slices of bacon per wooden skewer 4 chicken livers per wooden skewer 3 button mushrooms per wooden skewer

Simple Living Time-How to Make:

In a large mixing bowl combine the syrup, red wine and sugar. Mix until all the sugar has dissolved. Add the onliving simplyions, garlic, oregano, rosemary, thyme, salt and pepper. Mix well to incorporate all the ingredients together. Cut each piece of bacon in half. Lay each piece of bacon flat and place one liver on top of each piece. Wrap the bacon slice completely around the liver. Thread the liver onto the wooden skewer. Tread a mushroom onto each skewer and continue alternating back and forth between the livers and mushrooms being sure there are 4 livers and 3 mushrooms on each skewer. Put the pomegranate mixture into a large container with a lid. Put the skewers in the mixture and secure the lid tightly. Turn the container over a few times to insure all the meat is well covered. Refrigerate at least 4 hours or overnight. Remove skewers from the mixture and discard the mixture. Heat the grill to medium high. Grill each kabob 12 min. turning often. Kabob will be done when the bacon becomes slightly crispy. When summer grilling chicken livers remember they should still remain slightly pink in the center.  Over cooking will make the livers very dry and take away from their flavor.

 

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Simple Living Time #6. Buttery Lemon Herb Shrimp Bites

simple Courtesy of bbq.about.com

Time of Living Simply-What You Need:

8 Tablespoon unsalted butter, melted Juice from 1 whole fresh lemon 2 teaspoon rosemary 2 teaspoon thyme 2 teaspoon marjoram 2 teaspoon pepper 4 garlic cloves, minced 20 jumbo shrimp, peeled and deveined Fresh lemon slices

livingSimple Living Time-How to Make:

Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic. Pour the mixture into a large zip lock bag. Put the shrimp in the bag and seal tightly. Turn the bag over a few times to make sure the shrimp are covered well with the marinade. Allow the shrimp to marinate at room temperature for 1 hour. Remove the shrimp and discard the marinade. Run the shrimp on a wooden skewer. Heat the grill to medium high. Cook the shrimp about 6 min. turning over after 4 min. Serve with a fresh slice of lemon. Summer grilling with a skewer can make for faster grilling and tasty meats.  Bamboo skewers are great for grilling seafood but should be soaked in water for 30 min. to keep them from burning on the grill.

 

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Simple Living Time #7. Lemon and Fennel Marinated Bass

life Courtesy of www.slashfood.com

Time of Simple Living-What You Need:

6 T. olive oil Juice of a fresh lemon Zest of a fresh lemon, grated 1 T. fennel seed, crushed 2 T. fennel, chopped 2 cloves of garlic, minced 1 t. salt 1/4 t. pepper 2 (2 lbs each) bass 2 fennel bulbs, sliced 1 T. brandy, optional

timeSimple Living-How to Make:

Stir together in a large mixing bowl the oil, lemon juice, lemon zest, fennel seed, fennel and garlic. Put the fish in a shallow container that has a lid. Score the fish four times on both sides. Pour the lemon mixture over the top of the fish. Cover and refrigerate at least 4 hours or overnight. Remove the fish from the marinade and discard the marinade. Mix the salt and pepper together in a small bowl. Sprinkle each piece of fish with the salt and pepper mixture. Put a slice of fennel bulb in each scored area on the fish. Heat the grill to high. Grill the fish 12 minutes turning after 7 min. Remove the fish and place on a heatproof dish. Pour the brandy over the fish. Light the brandy and allow it burn out. Serve with fresh lemon slices. This dish not only tastes good but is fun to cook.  Lighting the brandy removes the alcohol content and gives your dish a flare.

 

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Simple Living Time #8. Little Lamb Kabobs 

living simply Courtesy of thewholekitchen.wordpress.com

Time of Simple Living-What You Need:

1 3/4 lbs lamb, cut in 1 inch cubes 3 zucchini, cut in 1/4 inch rounds Olive oil 4 small tomatoes, cut into quarters 1 T. parsley Metal skewers

livingSimple Living-How to Make:

Brush each piece of lamb with some olive oil. Brush each piece of zucchini with olive oil. Place a piece of tomato on the skewer. Follow with a piece of lamb and then a piece of zucchini. Continue to alternate ending with a piece of lamb. Heat grill to medium high. Grill kabobs 12 min. turning often. Sprinkle with parsley before serving. When using lamb in shish kabobs the best meat to use is from the shoulder joint.  Be sure to cut away any fat.  This will ensure less flare ups while the meat is cooking.

 

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Time of Living Simply #9. Buttery Cornish Hens

simpleCourtesy of sheknows.com

Simple Living Time-What You Need:

4 (1 1/2 lb each) Cornish hens 1 t. salt 1/2 t. pepper 10 T.butter, softened 1 T. tarragon 1 T. rosemary

lifeSimple Life-How to Make:

Cut the hens along both sides of the backbone. Remove the bone and discard. Lay the hen flat and secure it with two wooden skewers placed in the sides straight through the hen. Put the softened butter in a large mixing bowl. Gently mix in the salt, pepper, tarragon and rosemary. Loosen the skin around the breast and thighs of each hen. Plut 1 TBSP of the herb butter mixture underneath the skin. Melt the remaining herb butter mixture. Brush each hen with the remaining herb butter mixture reserving a little for basting during cooking. Heat grill to medium high. Grill hens covered for 25 min. basting when needed. The outside of the hens should be crispy and golden brown when done. Placing a small amount of herb butter under the skin not only gives the actual meat flavor but will help to keep your Cornish hen moist all the way through.

 

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Simple Living Time #10. Divine Meatballs with Dipping Sauce

living simply Courtesy of kitchendaily.com

Simple Living Time-What You Need:

2 T. vegetable oil 1 C yellow onion, chopped fine 1 garlic clove, minced 1 T. curry powder 1 t. cumin, ground 1 t. ginger 1 (28 oz.) can plum tomatoes and juice 1 T. light brown sugar, packed firm 2 t. salt, divided 1 t. pepper, divided 6 T. bread crumbs, fine 1/2 C cold water 2 large eggs 2 lbs ground lamb 2 T. jalapeno peppers, minced 2 green peppers, cleaned and cut into 1 inch pieces

livingSimple Life-How to Make:

Put the vegetable oil in a large skillet over medium heat. Once hot add the onion and cook 5 min. or until light brown. Stir in the garlic and allow cooking 1 minute. Add the curry powder, cumin and ginger and stir well and cook one min. Split mixture in half reserving one half for dipping. Place the tomatoes and juice in a blender and puree. Pour the tomato puree into the onion mixture left in the skillet. Add the brown sugar, 1 tsp. salt and ½ tsp. of pepper and bring to a boil. Reduce heat to low, cover and simmer 30 minutes or until mixture become thick. Stir together the bread crumbs and the cold water together in a large mixing bowl. Allow mixture to stand 5 min. Gently stir in the eggs until well blended. Add the lamb, the jalapeno peppers and the reserved onion mixture. Sprinkle with the remaining 1 tsp. of salt and ½ tsp. pepper. Mix together with your hands until all ingredients are blended together. Form into meatballs, cover with plastic wrap and refrigerate 30 minutes. Place the meatballs and green pepper slices alternating back forth on the skewers. Brush with vegetable oil and cook over medium high heat 8 min. turning once. Reheat sauce and serve as a dipping sauce with the meatballs.

 

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Simple Living Time #11. Grilled Mustard Chops

life Courtesy of food-fire.com

Time of Simple Living-What You Need:

1 t. dry mustard 1 t. celery seed 1 t. thyme 1/2 t. salt 1/4 t. pepper 1/4 t. cayenne 4 bone in pork chops, 1 inch thick

timeSimple Life-How to Make:

Mix the dry mustard, celery seed, thyme, salt, pepper and cayenne together in a small mixing bowl. Rub each of the chops on both sides with the spice mixture. Allow the chops to set at room temperature about 25 min. Place the grill on high temperature. Sear the chops 4 minutes turning once during cooking. Lower the heat to medium temperature on the grill. Continue cooking the chops 8 minutes or until the juices run clear. When placing a rub on meat always be sure to press the rub into the meat with your fingertips.  This will insure the flavor of the rub can be tasted in each and every bite.

 

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Living Simply on the Grill Time#12. A Sunday Brunch Delight

living simplyCourtesy of  trialx.org

Simple Life-What You Need:

1 T. chili powder 1 t. oregano 1 t. light brown sugar 1/2 t. cayenne 1/4 t. pepper 1 2 1/2 lb center cut ham steak about 1 1/2 inches thick 1 T. unsalted butter, melted

simpleSimple Living Time-How to Make:

In a small bowl blend together the chili powder, oregano, brown sugar, cayenne and pepper. Brush both sides of the ham steak with the melted butter. Sprinkle both sides with the chili powder mixture being sure to press into the meat. Heat grill to medium temperature. Grilled 13 min. turning once during cooking time. Add some scrambled eggs and fried potatoes for the perfect Sunday morning brunch.  Always be sure when grilling a ham steak that it’s a least 1 inch thick. This will insure that the outside becomes crispy without drying out the center of the meat.

 

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Simple Living Time #13. Football Brats & Sauerkraut

life Courtesy of hauteapplepie.com

Simple Life-What You Need:

8 bratwursts 1 (12 oz) can of beer 1 onion, chopped 2 TBSP vegetable oil 1 lb sauerkraut, drained well 2 TBSP sugar 1/2 t. salt 1/2 t. red pepper flakes 8 (10 in) tortillas 8 TBSP Dijon mustard 8 slices smoked Swiss cheese

timeSimple Living Time-How to Make:

Pour the beer into a large pan and place on medium high heat. Add the bratwurst and bring to a rapid boil. Reduce heat to low, cover and cook 15 min. Remove from the heat and allow the bratwurst to lie in the beer until cooled. Place the vegetable oil in a large saucepan over medium high heat. Add the onion and cook 6 minutes or until just beginning to brown. Stir in the sauerkraut, sugar, salt and red pepper flakes and cook 5 more minutes. Heat the grill to medium high temperature. Place the bratwurst on the grill and cook 8 minutes, turning often to cook all sides. Spread some of the sauerkraut mixture down the middle of each tortilla. Place two halves of the bratwurst on top of the sauerkraut. Spread the bratwurst with the mustard and add a slice of cheese. Fold the tortilla over the cheese and fold the bottom and tops in to close. Over medium heat grill the tortilla 3 minutes per side until toasted and the cheese is melted. These are great to make for a tailgate party.  Mix all your ingredients together, grab the grill, and be on your way.  They will be such a hit that you’ll be asked to double the quantity next time around.

 

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Living Simply on the Grill Time#14.Finger Lickin’ Apple Cider Ribs

living simply Courtesy of savoryreviews.com

Simple Life-What You Need:

2 C apple cider 1/2 C shallots, minced 1 small jalapeno pepper, seeded and minced 1/4 C ketchup 2 TBSP white wine vinegar 2 TBSP tomato paste 1 TBSP dark brown sugar 1/2 t. salt 1/4 t. pepper 3 slabs (4 lbs) baby back ribs Salt and pepper to season ribs

livingTime of Simple Living-How to Make:

Place the apple cider, shallots and jalapeno pepper into a large saucepan over medium high heat. Bring to a boil and continue boiling 15 min. until only 1 C of the liquid is left. Add the ketchup, vinegar, tomato paste, brown sugar, salt and pepper. Return to a boil and when boiling rapidly remove from heat. Allow the ribs to stand at room temperature 20 minutes. Rub the ribs with the additional salt and pepper. Heat the grill to medium high. Place rib side down over indirect heat. Grilled about 1 hour or until the meat is very tender and starting to pull away from the bone. Baste the ribs with the apple cider mixture frequently but stop basting about 15 minutes before the ribs are done. Allow the ribs to stand 15 minutes before eating. If you like your ribs a little crispy place them over direct heat meat side down for 15 min. or so.  Then move them to the indirect heat rib side down until cook through.

 

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Simple Living Time #15. Not Your Everyday Corned Beef Reuben

simple Courtesy of blog.formaggiokitchen.com

Simple Life-What You Need:

1/4 C ketchup 1/4 C mayonnaise 2 TBSP lemon juice 1 TBSP sugar 1 TBSP Worcestershire sauce 1 t. celery seed 1/2 t. paprika 1/4 t. cayenne 3 C cabbage, shredded 1 small yellow onion, chopped fine 1/4 C mayonnaise 2 t. white wine vinegar 1 TBSP sugar 1 t. salt Corned beef (1 1/2 lb) sliced thin 12 slices rye bread 1 stick unsalted butter 6 slices Swiss cheese

lifeSimple Living Time-How to Make:

Place the ketchup, 1/4 C mayonnaise, lemon juice, sugar and Worcestershire sauce in a mixing bowl and whisk being sure the sugar is completely dissolved. Add the celery seed, paprika and cayenne, stir until mixed well and set aside. Place the cabbage and onion in a large bowl and toss. In a separate bowl whisk the mayonnaise, vinegar, sugar and salt together. Pour the mixture over the cabbage and onions and stir well. Heat the grill to medium high. Place the slices of corned beef on the grill and cook 30 seconds or just long enough to heat them through. Butter one side of each piece of rye bread. Spread the dressing mixture on the other side of each slice of bread. Place a slice of cheese on 6 pieces of the bread on the dressing side. Place all the bread slices on the grill butter side down and toast about 45 seconds or until lightly brown and the cheese is just beginning to melt. Place the corn beef slices on top of the cheese. Add the cabbage mixture and top with the other slice of bread. This is not your typical Reuben sandwich.  The combination of these ingredients together will keep them coming back for more.

 

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Simple Life #16. Bacon Mushroom Lettuce Wraps

time Courtesy of wherethecookiesare.com

Simple Living Time-What You Need:

4 slices of bacon cut into 1 in squares 1 small yellow onion, chopped fine and divided 1/4 lb button mushrooms, chopped fine 2 t. garlic, minced and divided 1 1/2 lbs ground chuck 1 t. ground Italian parsley 1 t. salt 1 t. Worcestershire sauce 1/2 t. pepper 1/2 t. cumin 1/2 tsp dry mustard 1 TBSP olive oil + extra for brushing meat 1/2 C dry red wine 2 TBSP red wine vinegar 1 (8 oz) can tomato sauce 2 TBSP tomato paste 1 t. paprika 1 t. light brown sugar Tabasco sauce 8 large lettuce leaves

living simplySimple Life-How to Make:

Place the bacon in a large skillet over medium heat. Cook 6 minutes or until the bacon is cooked through but not crispy, drain well. Add 1/2 of the onion to the skillet and sauté 5 minutes or just until soft. Add the mushrooms and 1 tsp. garlic and continue cooking 5 minutes. Allow the mixture to cool about 10 minutes then place in a large mixing bowl. Add the bacon, ground chuck, parsley, salt, Worcestershire sauce, pepper, cumin and dry mustard. Using your hands mix the ingredients together well. Form eight 4 inch rolls and place the rolls on a platter. Cover with plastic wrap and refrigerate at least 1 hour. Place 1 TBSP of oil into a large sauce pan over medium heat. Add the remaining onion and cook 5 minutes or just until the onion begins to soften. Add the garlic and cook 1 minute stirring occasionally. Pour in the wine and vinegar and bring the mixture to a boil. Once boiling add the tomato sauce, tomato paste, paprika and brown sugar. Reduce heat to low and simmer for 10 minutes or until mixture begins to thicken stirring often. Add as much Tabasco sauce as you like and stir well. Lightly brush the meat rolls with the remaining olive oil. Heat grill to high and cook the rolls 8 minutes turning them ¼ turn every two minutes. Place the cooked meat rolls on a lettuce leaf. Cover with the tomato sauce and roll the lettuce leaf around the meat. Secure with a toothpick and serve immediately. These are not only delicious, but they are fun to eat.  The Tabasco sauce gives the sauce a hot and spicy flavor and brings out the flavor of the meat with each bite.

 

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Living Simply #17. Spicy Salsa Chicken Drummers

livingCourtesy of  patiodaddiobbq.com

Simple Life-What You Need:

1 C hot salsa 1/4 C orange juice 1 TBSP lime juice 1 TBSP Italian Parsley 1 TBSP light brown sugar 1 TBSP olive oil + extra for brushing meat 1 tsp orange zest, grated 1 tsp oregano 1/4 tsp ground cumin 1/4 tsp pepper 4 (8 oz) chicken legs

simpleSimple Living Time-How to Make:

Combine the salsa, orange and lemon juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor. Process until the mixture becomes smooth. Place the chicken legs in a shallow container with a lid. Pour the salsa mixture over the chicken legs. Cover and refrigerate at least 4 hours turning the container every so often to make sure the marinade covers the chicken completely. Remove the chicken from the marinade. Place the marinade into a saucepan, bring to a rapid boil and cook 1 minute. Brush the chicken legs with the extra olive oil. Heat the grill to medium heat. Place the chicken legs over the direct heat and grill 10 minutes turning once. Remove the chicken legs to the indirect heat and continue cooking 40 minutes or until juices run clear. The last 15 minutes of cooking baste the legs with the leftover marinade. This meat is great served with a fruit salad.

 

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Simple Life #18. Mint Chicken Grillers

life Courtesy of mignonesia.blogspot.com

Simple Living Time-What You Need:

1/3 C fresh mint, coarsely chopped 1/4 C + 2 TBSP olive oil 1/4 C lemon juice 1 TBSP garlic, coarsely chopped 1 tsp. salt 1/2 tsp pepper 4 chicken breasts, boneless and skinless 2 TBSP unsalted butter 1 small yellow onion, chopped fine 1 jalapeno pepper, stemmed, seeded and chopped fine 1/4 C Dijon mustard 2 TBSP honey

timeTime for Simple Living-How to Make:

In a large mixing bowl whisk together the mint, 1/4 C olive oil, lemon juice, garlic, salt and pepper. Place the chicken breasts in a large zip lock bag. Add the mint mixture and seal tightly. Turn the bag a few times to be sure the mint mixture covers the chicken. Refrigerate one hour. Place the 2 TBSP of olive oil in a skillet over medium high heat. Add the butter and heat until the butter is completely melted. Add the onion and jalapenos and cook 4 minutes or until the onion is translucent. Remove from the heat and stir in the mustard and the honey. Heat the grill to medium high. Cook the chicken breasts 8 minutes turning once. Baste the chicken with the mustard sauce and continue grilling 5 more minutes or until the juice runs clear. Keeping the lid closed on your grill will insure your meat will be cooked fast, evenly and without flare ups.

 

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Simple Living Time #19. Asian Herb Chicken Dippers 

living simply Courtesy of thekitchn.com

Simple Life-What You Need:

1 tsp. garlic powder 1 tsp. onion powder 1 tsp. paprika 1/2 tsp cumin 1/2 tsp lemongrass 1/2 tsp basil 1/2 tsp thyme 1/2 tsp kosher salt 1/4 tsp pepper 1/8 tsp cayenne 1/4 C canola oil 4 chicken breasts, boneless, skinless and cut into 1 in chunks 1/2 C soy sauce 2 TBSP lemon juice 2 TBSP rice vinegar 1 TBSP green onion, green cut away and minced 1/4 tsp red pepper flakes

livingSimple Living Time-How to Make:

Stir together the garlic powder, onion powder, paprika, cumin, lemongrass, basil, thyme, salt, pepper and cayenne in a large mixing bowl. Gradually add the canola oil and whisk as you add to be sure the spices do not clump together. Place the cut up chicken pieces in the bowl with the spices. Toss to cover completely. Cover the bowl and refrigerate 1 hour. Turn the grill to medium temperature. Place the chicken chunks on a bamboo skewer. Grill 6 minutes, turn over and grill an addition 5 minutes. In a small bowl stir together the soy sauce, lemon juice, vinegar, green onion and red pepper flakes. Use the sauce for dipping. If the dipping sauce seems too thick for your liking add a couple tsp of water.  Be sure to stir well so the water doesn’t rest on the top.

 

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Simple Living Time #20. BBQ Leg Quarters Home Style

simple Courtesy of myrecipes.com

Simple Life-What You Need:

1/4 C ketchup 2 TBSP Dijon mustard 2 TBSP honey 2 TBSP cider vinegar 2 TBSP canola oil 1 TBSP dark brown sugar 2 tsp. Worcestershire sauce 2 tsp. dry mustard 1 tsp. paprika 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp salt 1/4 tsp cayenne 4 chicken leg quarters

lifeSimple Living Time-How to Make:

Place the ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl. Stir in the brown sugar until dissolved. Add the Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne. Whisk to thoroughly blend the flavors together. Place the leg quarters in a large zip lock bag. Add the marinade. Release as much air as possible from the bag and seal. Place in the refrigerator at least 4 hours being sure to turn often. Remove the chicken and discard the marinade. Heat the grill to medium temperature. Grill the leg quarters bone side down on indirect heat about 40 minutes. Chicken is cooked through when the juices run clear. For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.

 

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Simple Life #21. Mushroom Ham Snackeroos

time Courtesy of agmrc.org

Simple Life-What You Need:

12 button mushroom caps, 1 1/2 inch in diameter 12 slices of Swiss cheese 12 slices of cooked ham 12 pineapple chunks, fresh or canned Olive oil 3/4 tsp chili powder 1/4 tsp salt

living simplySimple Living Time-How to Make:

Cut the stems for the mushrooms. Cut off the top of the caps so that the mushrooms are approximately 1/2 inch thick. Lay the mushrooms flat side down. Fold a slice of cheese to fit the mushroom and place it on top of the mushroom. Fold a slice of ham to fit the mushroom and place it on top of the cheese. Place a pineapple chunk on top of the ham. Secure together with a toothpick. Continue with all 12 mushrooms. Brush the bottoms of each mushroom with the olive oil. Mix the chili powder and salt together in a small bowl. Sprinkle over the tops of the stackers. Turn the grill to medium temperature. Place the mushrooms on the grill standing up with only the mushroom touching the grate. Grill 4 minutes being sure the cheese is beginning to melt and the mushrooms are slightly charred on the bottom. Any type of meat and cheese will work with these snackers.  They are a great beginning to the perfect meal.

 

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Simple Living Time #22. Balsamic Glazed Grilled Scallops

living simply Courtesy of flavoralchemy.com

Simple Life-What You Need:

1 C balsamic vinegar 20 (1 oz each) scallops Olive oil Pepper to taste

livingTime of Simple Living-How to Make:

Place the vinegar in a saucepan over high heat. Bring the vinegar to a boil then reduce the heat to low. Simmer for approximately 3 min. You will want to reduce the vinegar to about 3 TBSP and the vinegar will begin to glaze on the bottom of the pan. Do not over cook or the vinegar will burn. Remove and allow to cool to room temperature. Place the scallops on skewers 4 to each skewer. Brush the scallops with the olive oil and sprinkle with pepper to taste. Heat the grill to high temperature. Grill the scallops 4 minutes turning once. Scallops are done when opaque in the center. Remove from the grill and drizzle with the glaze. These little treats make a great appetizer.  Keep an eye on that glaze as it simmers. If cooked to long the vinegar will begin to burn.  By tipping the saucepan you can see the glaze start to form as the vinegar simmers.

 

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Simple Living Time #23. Crabby Patties

simple Courtesy of onceamonthmom.com

Simple Life-What You Need:

12 oz of fresh, frozen or canned cooked crabmeat 3/4 C plain bread crumbs 1/2 C red bell pepper, chopped fine 4 green onions, chopped fine (white part only) 3 TBSP mayonnaise 2 tsp Dijon mustard 1/4 tsp hot pepper sauce 1/4 tsp salt 1/8 tsp pepper Vegetable oil

lifeSimple Living Time-How to Make Recipe:

Flake the crabmeat with a fork in a mixing bowl. Be sure to remove any shell or cartilage. Add the bread crumbs, red bell pepper and onions. Toss to combine. Stir in the mayonnaise, mustard, hot pepper sauce, salt and pepper. Shape the crab mixture into eight patties about 3/4 inch thick. Cover the patties with plastic wrap and refrigerate at least 1 hour. Lightly brush all sides of the crab patties with the vegetable oil. Turn the grill to high. Grilling the crab patties 8 minutes turning once during grilling time. Serve with a lemon wedge. Be sure to refrigerate these before cooking. The cold will help to hold the patties together during cooking time.  Use a large spatula to keep from breaking the patties while turning.

 

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Living Simply #24. Cowboy Hungry Man Fire Steaks

time Courtesy of williams-sonoma.com

Simple Life-What You Need:

1 TBSP crushed peppercorn 1 tsp + 1 tsp. chili powder 1 tsp kosher salt 1 tsp light brown sugar 1/4 tsp garlic powder 1/4 tsp + 1 tsp onion powder 1/2 C ketchup 1 TBSP Worcestershire sauce 1 TBSP red wine vinegar 1 TBSP dark brown sugar 1/4 tsp pepper 1/4 C water 4 (3/4 lb) rib eye steaks (1 inch thick) Olive oil

living simplySimple Living Time-How to Make:

Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl. Let the steaks stand at room temperature 30 minutes prior to grilling. Coat both sides of the steak with the peppercorn mixture being sure to press into the meat. Brush both sides of the steaks with the olive oil. Turn the grill to high temperature. Grilling the steaks 12 min. for medium turning once during grilling time. Allow steaks to rest 10 minutes before serving. In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water. Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely. Pour the sauce over the steaks before serving or use as a dip on the side. Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt.  If you would like to use regular table salt reduce the amount by half.

 

Life should be simple. Find time for living simply.

 

Simple Living Time #25. Premium Steak Tacos 

living Courtesy of simplyrecipes.com

Simple Life-What You Need:

3 TBSP olive oil 1 TBSP chili powder 1 TBSP cumin 2 tsp cracked black peppercorns 1 tsp garlic powder 1 tsp oregano 1 (2 lb) flank steak about 3/4 inch thick 8 (8 in) flour tortillas 2 C Monterey Jack cheese, shredded 4 C lettuce, shredded 2 C chunky salsa 1 C sour cream

simpleSimple Living Time-How to Make:

In a small bowl stir together the olive oil, chili powder, cumin peppercorns, garlic powder and oregano. Remove any fat from the steak. Place the olive oil rub on both sides of the steak being sure to press it into the meat with your fingertips. Place the steak in a zip lock bag and seal. Refrigerate at least 4 hours. Allow the steak to stand at room temperature at least 20 minutes. Turn the grill to high. Grilling the steak 12 minutes for medium turning once while grilling. Remove the steak and allow to rest 10 to 15 minutes. Cut the steak into strips. Wrap the tortillas in aluminum foil and place on the grill. Warm the tortillas for 2 minutes. Remove and place on a flat surface. Layers steak strips down the middle of each tortilla. Top with the cheese, lettuce and salsa. Add a dollop of sour cream on top. Fold the sides of the tortilla over to form a taco. Serve immediately. Warming the tortillas in aluminum foil will keep the tortillas from toasting.  For toasted tortillas place them directly on the grill grate for about 15 seconds, flip and toast the other side for 10 seconds longer.

 

living life, living life, living life, living life, living life…

 

Life should be simple. Find time for living simply.

 

Simple Life Grill Time #26. Rib Roast with Gusto Mucho

 life Courtesy of aidamollenkamp.com

Simple Life-What You Need:

2 TBSP black peppercorns, crushed 1 TBSP mustard seed, crushed 3 TBSP paprika 2 TBSP light brown sugar 2 TBSP kosher salt 1 TBSP garlic powder 1 tsp cayenne 1 (10 lb) rib roast, boneless 1/4 C Worcestershire sauce

timeSimple Living Time-How to Make:

Toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne in a large mixing bowl Brush the roast with Worcestershire sauce on all sides. Rub the peppercorn mixture over the roast. Cover the roast with plastic wrap and refrigerate overnight. Allow the roast to stand at room temperature for 40 minutes before grilling. Turn the grill to medium. Grilling the roast over indirect heat for 3 hours for medium 2 hours for medium rate. The internal temperature of the roast should reach 135 degrees when completely cooked. Cover the roast loosely with foil and allow to rest 30 minutes before slicing. A large piece of meat when cold allows any juices to thicken.  By allowing the meat to stand at room temperature the juices warm up and will allow for the flavor to flow throughout the meat while grilling.  A large piece of meat needs to rest after grilling to allow the internal temperature to rise slightly before serving.

 

Life should be simple. Find time for living simply.

 

Living Simply #27. Plum & Sesame Tenderloin

 living simply Courtesy of foodimentary.com

Simple Life-What You Need:

1/4 C orange juice 2 TBSP soy sauce 1 TBSP sesame oil + extra to brush meat 1 TBSP orange zest, grated 1 TBSP ginger 2 teaspoon chili peppers, minced 2 tsp garlic, minced 1 (4 lb) beef tenderloin 4 plums, pitted and quartered 1 C pineapple juice 1/4 C dry sherry 1/4 C dark brown sugar, firmly packed 2 TBSP red wine vinegar 2 TBSP soy sauce 1 teaspoon mustard powder Kosher salt

living simplyTime of Simple Living-How to Make:

Pour the orange juice, soy sauce and 1 TBSP sesame oil into a large mixing bowl. Stir in the orange zest, ginger, chili peppers and garlic mixing well. Place the tenderloin in a zip lock bag and pour the marinade into the bag. Seal and turn several times to coat the meat and place in the refrigerator overnight. In a large saucepan over high heat bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil. Place the heat on low and allow to simmer about 45 minutes or until the plums are falling apart. Sauce will also thicken while simmering. Remove the plum skins from the mixture and allow to cook until you only have 1 C of liquid left about 10 min. Allow the tenderloin to stand at room temperature 30 minutes. Brush the tenderloin with the remaining sesame oil and sprinkle with the salt. Turn the grill to medium heat. Grilling the tenderloin over direct heat for 20 minutes turning every 5 minutes. Place over indirect heat and continue to grill 25 minutes or until the internal temperature reaches 135 degrees. Baste the tenderloin with the plum sauce occasionally and turn after each basting. Allow the tenderloin to rest 10 to 15 minutes before slicing.

summer grilling recipes~27 Best Recipes for Living Simply Summer Grilling on Mommy LaDy Club Blog at LaDy LaDuke

 

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