It's Just another Manic Monday!! (recipe: grilling quick summer dinners that are so good they should be illegal)

I can think of no more stirring symbol of man's humanity to man than a fire engine. 

~Kurt Vonnegut

Good day, my little foodies!!  I am grilling pork chops tonight.. so I thought I would share an easy recipe..since it is so HOT here... grilling is my go to option.. Yesterday Sunday..was the 1st anniversary of Bob's heart attack.. I sent him to the store with a list to buy food... so we ended up with high fat hot dogs and high fat burgers...note to self..dont send Bob the the store alone!  We paired the high fat meat fest with a green salad and some chips...healthy?  not even close .. fast and easy? yup

What a crazy day yesterday was, the theme for the day was "weirdness" or even possibly "surrealism"... one of those "if it can go wrong, it will " days.  It wasnt until I talked to Doug at about midnight, that June's Adventures in Wonderland ceased.  I wont even go into detail... just trust me, I was expecting someone to say "off with her head" any minute.

This day did not get better

oh well..

when in doubt eat something YUMMY!!!

 

 

Artichoke Grilled Steak Salad Recipe

Loaded with veggies and laced with a tasty herb dressing, this satisfying, grilled-steak salad boasts an easygoing elegance. Pair it with a crusty loaf of bread and red wine or iced tea for patio dinner or picnic.

2 pounds beef top sirloin steaks

12 cherry tomatoes

1 medium red onion, sliced

1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced

1 cup sliced fresh mushrooms

1/4 cup red wine vinegar

1/4 cup olive oil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon pepper

1/2 teaspoon minced garlic

6 cups torn fresh spinach

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). (the easiest way I tell is by the color of the juices in the meat..clear/well done, pink/medium, red/rare)

Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat.

Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.  (for those of us who don't like meats in our salad..the salad is pretty good sans steak..do what I do..pick out the pieces of steak and feed them to the carnivores.. make them do tricks, if you choose)

 Yield: 6 servings.

Grilled Corn with Chive Butter Recipe

6 medium ears sweet corn in husks

1/2 cup butter, melted

2 tablespoons minced chives

1 tablespoon sugar

1-1/2 teaspoons lemon juice

Salt and pepper

Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. (much better with real butter...but if for heart health, you don't use real butter..use a good quality soft maragine)

Honey-Soy Pork Chops Recipe

Summer is always a special time for relaxed and casual meals, for summertime patriotic holidays and especially for picnics in the great outdoors.

1/4 cup lemon juice

1/4 cup honey

2 tablespoons reduced-sodium soy sauce

1 tablespoon sherry or unsweetened apple juice

2 garlic cloves, minced

4 boneless pork loin chops (4 ounces each)

In a small bowl, combine the first five ingredients. Pour 1/2 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill pork, covered, over medium heat or broil 4-5 in. over the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining marinade. Let meat stand for 5 minutes before serving.

 Yield: 4 servings.

Asian Chicken Grill Recipe

(one of the 365 ways to cook chicken...wonder how many I can post..hmm?)

1/2 cup orange juice

2 tablespoons soy sauce

2 tablespoons honey

1 teaspoon lemon-pepper seasoning

1 teaspoon ground ginger

1/2 teaspoon garlic powder

2 boneless skinless chicken breast halves

2 hamburger buns, split

Lettuce leaves and tomato slices, optional

In a small bowl, combine the first six ingredients. Set aside 1/4 cup for basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in. thickness. Place in a resealable plastic bag; pour remaining marinade over chicken. Seal bag and refrigerate overnight. Discard marinade.

Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until chicken juices run clear, basting several times with reserved marinade. Serve on buns with lettuce and tomato if desired.

Yield: 2 servings.

Teriyaki Grilled Chicken Recipe

Here’s a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad..or just in your mouth..lol

1/3 cup reduced-sodium soy sauce

1/4 cup canola oil

2 green onions, thinly sliced

2 tablespoons plus 1-1/2 teaspoons honey

2 tablespoons sherry or chicken broth

2 garlic cloves, minced

1 teaspoon minced fresh gingerroot

6 bone-in chicken breast halves (8 ounces each)

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours.

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear.

Yield: 6 servings.

Grilled Chicken Salad Recipe

(another chicken recipe...)

3 tablespoons unsweetened pineapple juice

3 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon pepper

2 pounds boneless skinless chicken breasts, julienned

8 cups torn mixed salad greens

2 large tomatoes, chopped

3/4 cup pineapple tidbits

4 green onions, sliced

Oil and vinegar salad dressing, optional

In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.

To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

 Yield: 4 servings.

(ps..This recipe pairs well with Sauvignon Blanc or Pinot Grigio).

Bacon-Wrapped Corn Recipe

After one bite of this grilled corn on the cob, you'll never go back to your old ways of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue (add Doug's delicious, mothwatering sliders...perfection)

 

8 large ears sweet corn, husks removed

8 bacon strips

2 tablespoons chili powder

Wrap each ear of corn with a bacon strip; place each on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning. Grill, uncovered, over medium-hot heat for 20 minutes or until corn is tender and bacon is cooked, turning once.  (longer if you want crispier bacon..which I do...well I am NOT entirely sure I want bacon on corn..but if I did..it would have to be crispy)

Grilled BBQ Bacon Shrimp

16 (10-inch) wooden skewers

2 tablespoons butter

1/2 cup finely chopped onions

1 small jalapeno, seeded and chopped

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper

1 (1-inch) piece ginger, grated

1/2 cup dark brown sugar

1/4 cup orange juice

1 cup ketchup

16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds)

4 slices bacon

Preheat grill to medium.
Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

Honey Orange BBQ Chicken

Marinade:

• 1/2 cup freshly squeezed orange juice
• 1/4 cup olive oil
• 1/4 cup hot sauce
• 1/4 cup Dijon mustard
• 1 tablespoon grated orange zest
• 1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels

Glaze:

• 4 tablespoons (1/2 stick) butter
• 1/4 cup honey
• 1/4 cup freshly squeezed orange Juice
• 1/4 cup Neely's BBQ sauce
• 1 tablespoon grated orange zest
• 2 tablespoons Dijon mustard
• 1/4 teaspoon allspice

Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.