Everything tastes better on a stick! This meal is super yummy, but even better is that you can throw it together in the morning and then just toss it on the grill when you are ready to eat! I am sure you can think of plenty of other delicious things to throw on the kebob, so be sure to let me know in the comments how you have modified it!
It’s trout season! I know this makes my daddy-o very happy because they stock the rivers by us. Opening day, he went out with my husband and they brought home 7 delicious fish! I love two things about this:
1. My father and husband get along great.
2. Fresh fish for dinner!
I was struggling with a way to make them tastier than just straight up grilling them, so I decided to make a sauce that the Portuguese in me would call a “molho”. You could use anything you have around the house to make this scrumptious, so I went with what I had. Who knew that my garden thyme would have survived the winter!? While I grilled up a big fish feast, I have scaled down the recipe to serve two.
Some days just get away from you. Earlier this week, I had one of those days. It was 7:30, I was hungry, and there was raw chicken in the fridge with no dinner in sight. I threw this together in hopes that it would be good even though it didn’t spend time marinating. Wow, did I luck out! In 15 minutes, there was perfect (and scrumptious) chicken on the table! While it was grilling, I quickly sautéed up some asparagus and we had a delicious healthy meal in front of us!
1 package boneless skinless chicken thighs
Juice of 1/2 a lemon
1 Tbsp. spicy brown mustard
2 cloves garlic – minced
Salt & pepper
1. Preheat grill to medium high heat. In a large bowl, whisk together lemon juice and mustard. Stir in garlic and salt & pepper to your liking. Toss chicken in and coat.
2. Grill for 5 minutes per side and enjoy paired with a sautéed veggie for a healthy meal!
Have you ever been charged by a deer while grilling? Yup, I was while grilling this feast! No, we don’t live in the wilderness, this happened right in good old suburbia! I raised my tongs and yelled at the critter. Don’t worry, the meat made it out unharmed. I did however realize that my horror movie scream would be pretty pathetic.
Anywho…. Man it is satisfying carving into an awesomely marinated and grilled to perfection chunk of meat! Top it with even more sautéed yumminess and a batch of asparagus and you have a scrumptious meal!
Ok, so it’s not quite greasy chicken fingers dipped in honey mustard dressing (which is full of high fructose corn syrup)m but it is pretty darn good! Super quick to whip up means that it makes a great meal for a busy night that everyone will love! I use boneless skinless chicken thighs, but any kind of chicken would be delicious!
Ready to try the juiciest and most flavorful pork chops you’ve ever made? We all know that brining does fabulous things to the Thanksgiving turkey, but I bet you haven’t thought to try the magical potion on a pork chop! Once it is brined, you can cook in whichever way is easiest for you. I will be grilling my chops, but broiling or searing in a cast iron skillet are both great options!
Figs have been on sale as the summer produce season is coming to an end. I had a bunch in the fridge that I’d hate to see go bad, so why not experiment a bit?! Well, I sure am glad that I did, because this was DELICIOUS!
1 large onion – sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp. vanilla extract
1/2 cup red wine
2 Tbsp. honey
4 Sprigs Thyme – minced
Salt & Pepper
12 figs – sliced in half
1. In a medium bowl, whisk together balsamic, olive oil, vanilla, wine, honey, thyme, and salt and pepper to taste.
2. In a large ziplock bag, place the London broil, onions, and marinade. Seal and refrigerate for at least 3 hours.
3. When ready to cook, preheat grill to medium high.
4. Remove onions from bag and sauté over high heat until they begin to brown. Add figs, and cook for 5 more minutes. Add remaining marinade and reduce to a simmer while you cook the beef.
5. Grill London broil for 7 minuted per side for medium rare. Remove from grill and cover with foil for 3-5 minutes.
6. Thinly slice the London broil and pour fig reduction over.
A childhood favorite of mins was always “teriyaki steak”, which my mom would serve over a bed of rice topped with a delicious onion teriyaki steak sauce. This was my first attempt at making something like she used to make, and it turned out great! Make extra so you have leftovers!
1 London broil
1 large onion – sliced
1 cup teriyaki sauce
2 Tbsp. olive oil
1 tsp garlic powder
1. In a small bowl, whisk together the teriyaki, olive oil, and garlic powder.
2. In a ziplock bag, place the London broil and onions. Pour the teriyaki mixture over, seal, and refrigerate for at least 3 hours.
3. When ready to cook, preheat the grill to medium heat. Remove only the meat and grill for 8 minutes per side.
4. While the meat is cooking, pour the remaining marinade Nd onions into a sauce pan and bring to a boil. Allow to reduce while the meat cooks.
5. Upon removing the London broil from the grill, cover with foil for at least 3 minutes before slicing to retain juices.
6. Slice London broil thinly and pour marinade reduction over.
We have a little Mediterranean seafood restaurant in town where we have always enjoyed grilled bronzini (sometimes also referred to as branzini or Mediterranean sea bass). The waiter always looks at us a bit funny when we stop him from filleting it for us at the table. Why order the whole fish if you don’t enjoy all of the perks of it?! The little morsels of meat that get stuck to the bone are scrumptious, and the itty bitty “cheek” is the best part of the whole meal!
Luckily, we were able to sample some bronzini while on our Mediterranean honeymoon of a lifetime, which makes it a romantic dish for us. I was thrilled to see it at the Portuguese supermarket today (on the way back from Social Security Administration… Changing your name is NO fun) and immediately knew I wanted to surprise my hubby with it tonight! I am adding a Portuguese twist by creating a piri piri molho (directly translated means “gravy” but could also mean “sauce” or “juice”) to drizzle on top of the fish and serving with a fresh crispy salad.
2 whole Bronzino – gutted and scaled
2 Tbsp. kosher salt
1/2 cup olive oil + a drizzle
Juice of 2 lemons
1/4 cup white wine
1 small onion slivered
1 tsp. piri piri (or substitute chili powder)
1/4 cup chopped parsley
1. Rinse fish, pat dry, drizzle with olive oil, and rub with kosher salt.
2. Preheat grill to medium high heat. Grill for 5-7 minutes per side.
3. While fish is grilling, heat olive oil and onions over medium high heat in a small saucepan until fragrant. Add remaining ingredients except for parsley and simmer until fish is cooked.
4. When fish is done, remove from grill, and plate. Stir parsley into molho and pour over each fish.
In an attempt to keep up with the garden, I was trying to think of a dish that uses peppers. I wrote the recipe for two bell peppers, but don’t be afraid to try different combinations of smaller ones! My version actually had 2 Italian roasters, an Anaheim, a Serrano, and a habanero.
2 buffalo medallions
1 medium onion – chopped
2 bell peppers
1 ear of corn – husked
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. chili powder
1. Preheat grill to medium high heat. Grill peppers and corn until browned on all sides.
2. In a small bowl, mix dry spices. Use about half to rub the buffalo steaks. Grill for about 7 minutes per side.
3. In a large frying pan, heat the olive oil and add the onions. Cook until browned.
4. Cut the peppers open and remove the stems and seeds. Cut the corn off the cob. Add peppers and corn to the onions and add the remainder of the dry spices. Allow to cook for one minute to blend flavors.
5. Pile peppers, onions, and corn on top of the buffalo steaks and enjoy!