Mommy's Recipes Blog » Grill

Tarragon-Mustard Corn On The Cob

Ruthie — Sat, 15 Oct 2011 13:41:19 +0000

INGREDIENTS

4 ears corn with husks

1/4 cup margarine or butter

1 tablespoon Dijon mustard

1/2 teaspoon dried tarragon leaves

1/8 teaspoon pepper

DIRECTIONS

1. GRILL DIRECTIONS: To grill corn in husks, tie the tops of husks with a piece of husk or string. Soak ears in cold water 1 to 2 hours.

2. When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20 minutes or until corn is tender, turning frequently.3. Meanwhile, melt margarine in small saucepan. Stir in mustard, tarragon and pepper. Set aside.

4. Remove corn from grill; peel back husks. With tongs, hold base of corn; grasp top of silk and pull quickly to remove. Brush ears of corn with melted margarine mixture.

Pineapple-Teriyaki Chicken

Ruthie — Fri, 07 Oct 2011 13:24:21 +0000

INGREDIENTS

1/2 cup purchased teriyaki baste and glaze

1/4 cup pineapple preserves

1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

4 boneless skinless chicken breasts*

1/2 teaspoon black and red pepper blend

1/4 teaspoon salt

4 slices (3/4 inch thick) fresh pineapple

DIRECTIONS

1. Heat gas grill or coals. In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice. Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro.

2. Sprinkle all sides of each chicken breast with pepper blend and salt.

3. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 minutes, turning once.

4. Meanwhile, cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.

5. After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken. Brush chicken with teriyaki mixture. Cook 5 to 10 minutes longer or until chicken is fork-tender and juices run clear, brushing occasionally with teriyaki mixture. Cut pineapple slices into wedges, if desired.

6. Heat any remaining teriyaki mixture to boiling. Serve warm mixture with chicken and pineapple.

Grilled Chicken Breasts with Mandarin Orange Salsa

Ruthie — Thu, 06 Oct 2011 13:20:06 +0000

INGREDIENTS

Salsa:

1 (11-oz.) can mandarin orange segments, drained

1 (8-oz.) can crushed pineapple in unsweetened juice, drained

2 tablespoons fresh lemon juice

1 tablespoon chopped, seeded jalapeño chile

1/4 teaspoon salt

Chicken:

1 tablespoon olive oil

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

DIRECTIONS

1. Heat gas or charcoal grill. In medium bowl, combine all salsa ingredients; mix well. Set aside.

2. Brush oil over all sides of chicken breast halves. Sprinkle with 1/4 teaspoon salt, the pepper and ground red pepper.

3. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once. Serve salsa with chicken.

Grilled Pork Tenderloin with Pineapple Salsa

Ruthie — Wed, 05 Oct 2011 13:14:50 +0000

INGREDIENTS

1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/2 lb pork tenderloin

1 kiwifruit, peeled, chopped

1 slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces

1 tablespoon orange marmalade

1 teaspoon finely chopped jalapeño chile

DIRECTIONS

1. Heat gas or charcoal grill. In small bowl, mix gingerroot, salt and cumin. Rub pork with ginger mixture.

2. Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

3. Meanwhile, in small bowl, stir remaining ingredients until marmalade is completely mixed in

4. Cut pork into thin slices. Serve pineapple salsa with pork

Zesty Grilled Chicken Nachos

Ruthie — Tue, 04 Oct 2011 13:09:39 +0000

INGREDIENTS

1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed

6 cups tortilla chips

8 oz. (2 cups) finely shredded Cheddar cheese

DIRECTIONS

1. Heat gas or charcoal grill. Cut 18×18-inch sheet of heavy-duty foil. Spray foil with cooking spray. With 2 forks, shred thawed chicken.

2. Spread about half of chips evenly in center of sprayed foil. Top with half of the chicken and half of the cheese. Repeat layers. Wrap packet securely using double-fold seals, allowing room for heat expansion.

3. When grill is heated, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until thoroughly heated and cheese is melted.

4. To serve, open packet carefully to allow steam to escape. If desired, top with chunky-style salsa, chopped tomato, diced avocado, chopped cilantro, sliced green onions, sour cream and/or guacamole.

Grilled Bacon and Tomato Pizza Wedges

Ruthie — Sun, 02 Oct 2011 13:58:32 +0000

INGREDIENTS

5 slices bacon, cut into 1/2-inch pieces

1/2 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)

1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)

1 large plum (Roma) tomato, cut into 10 thin slices

1 tablespoon extra-virgin olive oil

1/4 cup chopped fresh basil leaves

DIRECTIONS

1. Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.

2. Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.

3. Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

Watch pizzas carefully. Each grill heats and cooks differently. If the lowest setting of your grill seems too hot, move pizzas to a cooler part of the grill. You could also turn off a burner if your grill has more than one burner.

To bake pizzas, heat oven to 375°F. Place pizzas on cookie sheet. Bake 6 to 8 minutes or until toppings are warm. Sprinkle basil over pizzas.

Grilled Rib Eye Steaks

Ruthie — Tue, 30 Aug 2011 13:00:52 +0000

Ingredients

1/2 cup soy sauce

1/2 cup sliced green onions

1/4 cup packed brown sugar

2 garlic cloves, minced

1/4 teaspoon ground ginger

1/4 teaspoon pepper

2 1/2 pounds beef rib eye steaks

Directions

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Grilled Broccoli

Ruthie — Thu, 11 Aug 2011 13:00:25 +0000

Ingredients:

6 cups fresh broccoli spears

2 1/2 tablespoons lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup grated Parmesan cheese

Directions:

1. Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.

2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place Parmesan cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.

3. Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.

Ranch Burgers

Ruthie — Thu, 28 Jul 2011 13:00:20 +0000

Ingredients:

2 pounds lean ground beef

1 (1 ounce) package ranch dressing mix

1 egg, lightly beaten

3/4 cup crushed saltine crackers

1 onion, chopped

Directions:

3. Preheat the grill for high heat.

2. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.

3. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Easy Grilled Tri Tip

admin — Mon, 26 Jul 2010 05:00:15 +0000

Ingredients

1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

Directions

In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.