Posts Tagged ‘Grilling’

Tips for Grilling Success & Herb-Buttered Grilled Corn Recipe

Tuesday, June 28th, 2016

Tips and Tricks for successful grilling plus our family's favorite grilled corn recipe!

Nothing says summer like dinner prepared outdoors on the grill. I relish those al fresco dinners even more because of how easy it is to clean up afterwards! What mom wouldn’t enjoy fewer dishes to wash and making dinner in the fresh sunshine?

Grilling success was harder to come by for our family. The first year we began grilling outdoors was a year of trial and error. Over the years, we discovered that our key to success relies on a good meat thermometer, an arsenal of good marinades, a little bit of patience, and these tips and tricks that make grilling even easier.

I’m also sharing with your our family’s favorite grilled corn recipe – it’s so simple, yet SO good! (Amazon affiliate links are included where appropriate for your convenience.)

Tips for Grilling Success

Grilling tips for success 1. If you don’t want your food to taste like last year’s burger, start with a clean grill. My biggest grill-cleaning hack is this: I take the simplest approach possible when cleaning my grill racks by using the self-cleaning function on my oven. Simply bring the grill racks indoors and place them in the oven, run the oven through the self-cleaning mode and you’ll end up with a clean oven and beautifully clean grill racks!

2. Maintain those shiny grates by oiling them before you grill. When you’re done grilling, use a wire grill brush to clean off the grates while the grill is still warm.

Kabobs for grilling 3. Plan your menus in advance. Prepare meat in bulk and store in freezer bags (I double-bag mine to prevent messes) or freezer-safe containers. I love to prep a few different marinades at a time. Most marinades have similar base ingredients (olive oil, vinegars, seasonings, Worcestershire sauce) and it’s so much easier to do it all at once. Chop meat for kabobs and jot down any cooking times or special instructions on the outside of the bags. Then just stick the containers, marinade and all, in the freezer!

Grilling tips and tricks for meats 4. Consider investing in a digital meat thermometer. This will ensure that your meat is always fully cooked and at its optimal flavor. Look for a thermometer with a probe that beeps when the internal food temperature is reached. The best part is that some now come with a separate receiver that you can take indoors with you, letting you prep the rest of the food without worrying about burning the meat.

5. To get the best flavors from your meats, always:

  • Preheat the grill to medium-high heat (to prevent the meat from sticking).
  • Season both sides of meat generously with salt and pepper.
  • Apply sauces at the end of the cooking time to prevent charred meat.
  • Let meat rest ten minutes after removing from grill, to allow the juices to redistribute.

Grilled brussels sprouts 6. Grilled vegetables are the perfect side dish. Large veggies like eggplant, squash or onions can be cut into chunks and placed on the grill rack. Smaller vegetables like cherry tomatoes or sliced veggies work best in kabobs.

My favorite tricks are to throw veggies into a cast iron skillet right on the grill, to save on time threading kabobs, and grilling in a heavy duty foil. So easy and just enjoy the delicious taste of grilled flavor throughout!

Herb-Buttered Grilled Corn Recipe

Our favorite summertime food has always been grilled corn on the cob. Our new favorite is this herb-buttered version that you must try. This recipe is a great way to use up any herbs from your herb garden. The finished product is delicious, buttery and so fresh tasting!

Grilling corn on the cob

Herb-Buttered Grilled Corn Recipe
Author: 
Recipe type: grilling
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
A delicious and buttery way to cook corn that is so fresh tasting!
Ingredients
  • 6 ears fresh corn, cleaned
  • 6 tablespoons sweet butter, softened and divided
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh rosemary
  • 6 pieces aluminum foil, big enough to wrap cobs (or use husks after de-silking cobs)
Instructions
  1. Place each ear of corn on a piece of foil (if using husks, remove the silk from each cob and open the husks enough to spread the butter).
  2. Melt 1 tablespoon of butter and dissolve the sugar and salt into it. Add this to the remaining butter and blend well.
  3. Mix herbs together and add to butter. Rub mixture onto each cob.
  4. Wrap foil (or husks) around the corn and grill 15 minutes, turning often.

Here are a few more of our favorite grilled recipes:

5_Ingredient_Caprese_Pork_Chop

5 Ingredient Caprese Pork Chops

grilled-brussels-sprouts

Grilled Brussels Sprouts

Three_Cheese_Grilled_Potatoes

Three Cheese Grilled Potatoes

 What are your favorite grilling hacks?

 

Chicken Pesto Burgers

Monday, August 20th, 2012

There are few flavors I love more than chicken and pesto. You will find that pesto recipes creep up a lot on the blog- from soups to pasta dishes to sandwiches. In fact, it is rare you would ever open my fridge up and not find a bottle of pesto in there. That is why I was so excited to give these Chicken Pesto Burgers a whirl for an easy weeknight meal on our grill.

All the flavor in this patty comes from the pesto, minced garlic, and a little Parmesan cheese. A generous slice of fresh mozzarella, sliced tomatoes, and a little drizzle of pesto complete these. They would be great topped with a little spinach or arugula, should you have any in your fridge or can be served plain if your grocery day is still looming (like me). I served these on crusty whole wheat rolls, but they would be great without a bun too, if you are watching your carbs.

The patties are very delicate so I found that grilling them on a foil-lined grill (sprayed with a little nonstick cooking spray) over a medium-low flame was the way to go with these. You will want to make sure that they have a good five minutes on the grill before attempting to flip these and using two spatulas (one to flip and one to assist) is the best way to help these patties hold their shape.

Add a side of roasted green beans for a fun side that you and the kids will love. With these fresh alternatives,  you have the delicious makings for a fresh take on the old burger and fries!

5.0 from 1 reviews
Chicken Pesto Burgers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken, pesto, mozzarella...what's not to love? Be sure to read the cooking notes above about this delicate patty!
Ingredients
  • 1 pound uncooked ground chicken or ground turkey
  • 4 tablespoons purchased basil pesto
  • ¼ cup finely shredded Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • 4 whole grain rolls
  • 4 slices fresh mozzarella cheese
  • 2 cups fresh spinach (optional for topping)
  • 8 small tomato slices
  • Ground black pepper
Instructions
  1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four ½-inch-thick oval patties (to fit bread).
  2. Line your grill with aluminum foil and spray the foil generously with nonstick cooking spray. Turn grill on to a medium-low heat.
  3. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling.
  4. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted.
  5. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Place patty in your whole wheat bun. Top with a drizzle of pesto and sliced tomatoes to finish. Sprinkle with coarsely ground black pepper.

Adapted from Better Homes & Gardens Magazine

I am participating in Mouthwatering Mondays over at A Southern Fairytale!

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Milk Boiled Corn on the Cob

Tuesday, September 22nd, 2009

Milk Boiled Corn on the Cob (adapted from Recipezaar)

6-8 ears corn, husks and silk removed
water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)

Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).