Grillin’ & Chillin’

Well, it’s a ‘balmy’ 40 degrees out today and a little overcast (read that: gray!). Ran into several really tasty sounding recipes for your grill and thought you might like to either use them or just read them over and dream of warmer days!

It’s a slow, quiet day here – the boys are both home and playing Super Mario ??? on the Wii; it’s a (either) you v/s the computer or you v/s another player game – lots of bash ’em & smash em (think it’s Super Mario Brothers Smash something); they love it! It’s good to see them playing and laughing together (they don’t always get along well). Perhaps it’s because they’re both ‘young adults’? (23 & 17). No particular plans for the day, which is nice. I’ll probably get back to knitting (a) the chemo hats (b) the blue lacy scarf and (c) more dishcloths; don’t really feel in the mood for reading lately (not sure why). Not sure what’s for dinner, either – I really sound flaky today, don’t I!?

================

Juicy Grilled Parmesan Chicken

3/4 C. mayonnaise
1/3 C. grated Parmesan cheese
4 boneless, skinless chicken breast
halves (about 1 1/4 lb.)

Combine mayonnaise with cheese in
medium bowl; reserve 1/4 Cup.
Grill chicken, turning once &
brushing frequently with mayonnaise
mixture during last 15 minutes, until
chicken is almost cooked, about 10
minutes. Top chicken with reserved
mayonnaise mixture. Grill, covered,
until chicken is thoroughly cooked
and topping is golden, about 2 minutes.
(chicken is done when internal
temperature reaches 165ºF.)
Makes 4 servings.

(recipe: Kroger)
————————–

Apricot-Glazed Chicken 
(grill) 

1/4 C. soy sauce 
2 T. vegetable oil 
2 T. cider vinegar 
2 cloves garlic, minced 
1 T. fresh ginger, minced & 
peeled 
1/4 tsp. salt 
1/4 tsp. black pepper 
1/4 tsp. crushed red pepper flakes 
2/3 C. apricot jam 
4 bone-in chicken breast pieces 

Whisk together soy sauce, vegetable 
oil, vinegar, garlic, ginger, salt,  
red pepper & apricot jam to make  
marinade. Place chicken in resealable 
plastic bag; pour marinade over 
chicken. Place in refrigerator for 
at least one hour. Remove chicken 
from marinade. Grill chicken 6 minutes 
per side, basting with leftover 
marinade until chicken reaches an  
internal temperature of 165ºF. 
Serves 4 

(recipe: Kroger) 
----------------------
Grilled Avocado 
 
2 ripe avocados 
5-6 fresh basil leaves 
juice of 1/2 lemon 
coarse salt 
4 thick slices bakery sour 
dough bread 

Preheat grill to 375 degrees F. 
Cut avocados in half; remove pits. 
Place halves, cut side down, directly 
on grill or on a vegetable-grilling 
rack. Cook 8-10 minutes, until it it 
slightly charred, then transfer to a  
plate to let cool. Spoon grilled 
avocado out of peel into a medium 
bowl; mash with a fork until chunky. 
Slice basil leaves into thin ribbons; 
add to mashed avocado along with lemon 
juice and salt, to taste. Stir well 
to combine & serve with slices of 
grilled or toasted sour dough bread. 
Serves 4. 

(recipe: Kroger)
 ----------------------

Grilled Peaches with Mascarpone Cheese 
 
olive oil 
3 firm but ripe peaches, pitted & 
quartered 
2 T. sugar 
2 T. brandy (optional) 
1 T. fresh lemon juice 
1/2 C. mascarpone cheese, room 
temp. 
1/4 tsp. vanilla 

Lightly brush the grill with oil. 
Grill peaches 2-3 minutes per side, 
moving only to flip them to create 
nice grill marks. Meanwhile, stir 
together sugar, brandy & lemon  
juice in medium bowl; set aside. 
When peaches are ready, remove to  
a shallow baking dish. Top them with  
brandy mixture; toss to coat. Set 
aside for 15 minutes to marinate, 
tossing occasionally. Stir together 
mascarpone & vanilla in small bowl. 
Divide grilled peaches equally to 
6 plates. Serve with a dollop of 
mascarpone mixture. Serves 6 

(recipe: Kroger)
--------------------
Grilled Zuccini with Parmesan 
 
2 medium zucchini (about 1 lb) 
4 oz. Parmesan cheese (or grated) 
1 T. olive oil 
1/4 tsp. salt 
1/4 tsp. ground pepper 
juice of 1/2 lemon 

Preheat grill to medium (375 degrees 
F.). Wash & dry zucchini; trim ends 
off at a diagonal. Slice crosswise, 
on the diagonal, about 1/2 -3/4 
inch thick. Using a vegetable peeler, 
shave wide ribbons from the block of 
Parmesan cheese to measure 1/3 C.; 
set aside. In medium bowl, gently toss 
zucchini with olive oil, salt & pepper 
to coat. Place zucchini slices directly 
on preheated grill rack. Grill 10-12 
minutes, turning once after about 6 
minutes.It should be lightly charred 
and cooked through, but still firm. 
Remove from grill to serving plate. 
Squeeze lemon juice over slices, then 
top with Parmesan ribbons. Serve warm. 
Serves 4 

(recipe: Kroger) 
------------------------
Grilled Molasses Pork Tenderloin 
 
2 C. molasses 
1/2 C. soy sauce 
1/4 C. olive oil 
3 T. fresh ginger, grated 
2 T. garlic, minced 
1/4 C. Worcestershire sauce 
1/4 C. lemon juice 
2 onions, cut into 1/4 in. slices 
2 pork tenderloins (1 1/2-2 lb. ea) 

Place all ingredients in a resealable 
plastic bag;  marinate for at least 
one hour. Remove & grill tenderloins & 
onions. Grill for approx. 10-12 minutes 
each side. If you'd like to serve the 
marinade as a dipping sauce, cook it on 
the stovetop over medium-high heat 10 
minutes or until thickened. Serves 4-6 

(recipe: Kroger) 
---------------------------
Grilled Red Skin Potatoes w/Garlic 
 
2 T. olive oil 
1 1/2 lb. redskin potatoes* 
2 cloves garlic, minced 
1/4 tsp. salt 
1/4 tsp. ground black pepper 
(coarse salt) 

Preheat grill to medium (375 degrees F.). 
Tear off a sheet of foil about 24 inches 
long; rub a bit of olive oil on foil, or 
spray lightly with nonstick spray. Wash 
potatoes; cut into 3/4 inch chunks. In 
medium bowl, toss potatoes, olive oil, 
garlic, salt & pepper. Transfer potatoes 
to foil sheet; fold long edges together 
and crimp to seal, then seal short 
edges by folding up to make a rectangular 
packet. Place packet on preheated grill; 
cook without turning, 25 minutes. Remove 
foil packet to a plate; carefully open 
(watch out for steam). Season potatoes 
with a sprinkle of coarse salt before 
serving. Serves 4. 

*can substitute Yukon Gold or purple) 

(recipe: Kroger) 
---------------------------
(these are not grilled but sounded great)
Butterflied Chicken, Beans
& Corn Salad

6 slices bacon, chopped
8 small boneless skinless
chicken breast halves (2 lb.)
butterflied
1/2 C. zesty Italian dressing
3 T. fresh lime juice
1 (15.5 oz) can light red
kidney beans, drained
1 (15 oz) can chickpeas 
(garbanzo beans) drained
1 (10 oz) pkg. frozen corn,
thawed
1 small onion, cut length-
wise then crosswise into
thin slices
1 small jalapeno pepper,
thinly sliced
1/3 C. chopped fresh cilantro
1 avocado, chopped & divided
1 (5 oz) pkg. spring lettuce
mix

Cook & stir bacon in large 
skillet on medium heat until
crisp. Remove bacon;drain on
paper towels.Drain & wipe out
skillet. Add 4 chicken breast
halves to skillet; cook 2 
minutes, turning once.Cover &
cook 5 minutes or until done.
Remove from skillet; set 
aside. Repeat with remaining
chicken. Mix dressing & lime
juice. Combine beans, corn,
onions, jalapeno, cilantro,
bacon & half the avocados in
large bowl. Add 1/2 C. dressing
mixture; toss to coat. Toss
lettuce with remaining dressing
mixture. Top with chicken, bean
mixture & remaining avocados.
Serves 8.

Note: you can substitute 2
cans kidney beans or chickpeas
instead of using 1 can each.
 (recipe: Kraft foods)
--------------
Peanut-Mango Coleslaw

3/4 C. mayonnaise
2 T. zesty Italian dressing
1 (14 oz) pkg. coleslaw
blend (cabbage slaw mix)*
1 fresh mango, chopped**
1/4 C. chopped fresh cilantro
1/4 C. finely chopped red onion
1/4 C. dry roasted peanuts

Mix mayo & dressing in large
bowl; add next 4 ingredients;
mix lightly. Refrigerate 1 
hour, then top with nuts before
serving. Serves 6, 1 C. each.

* can substitute 3 C. shredded
green cabbage & 2 C. shredded
red cabbage for coleslaw blend.

**How to cut a mango:
Cut each mango in half, just
clearing the long flat seed.
Score the flesh into squares
of desired size, being careful
to cut up to, but not through,
the skin. Press the skin so the
cut fruit pops outward, then
cut the cubes from the skin
to remove.
 (recipe: Kraft foods)
----------------
Granny Smith Coffeecake

8 oz. cream cheese, softened
1 1/2 C. sugar, divided
1/3 C. butter or margarine
2 eggs
1 tsp. almond extract
1 3/4 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 C. milk
4 C. Granny Smith apples,
pared, cored & sliced
2 T. lemon juice
2 T. flour
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Combine cream cheese, 1 C.
sugar, butter, eggs & almond
extract; mix well. Combine
1 3/4 C. flour, baking powder,
baking soda & salt; blend into
cream cheese mixture alternately
with milk. Pour into greased &
floured 9 x 13 baking pan. In
shallow dish, mix together 2 T.
flour, 1/2 C. sugar & cinnamon.
Dip apples in lemon juice; toss 
in flour mixture in shallow
dish. Arrange apple slices on
top of batter. Bake 50-60 
minutes or until a wooden
toothpick inserted into center
comes out clean. Cool slightly,
serve warm.

(recipe: Peg-Marys Recipe
Exchange)
=========================
Just in case you've never explored YouTube,
I just went on there to watch a video about how
to knit using beads. This is the technique where
you actually knit the beads right along with the
project you're knitting, instead of having to sew
them on later. YouTube has all sorts of videos on all 
sorts of subjects - I love looking up videos to help
me understand things I don't get!

Hope you're having a nice, warm &
enjoyable day!
Hugs;
Pammie

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