Chicken Marinade

This is my sister Stacy's favorite marinade and it is now my favorite too. These are ingredients that I always have on hand and I love the fact that you can marinade the meat for only an hour and still have great results. With grilling season just around the corner, this is the perfect marinade to spice up your grilled chicken. Pictured is our grilled chicken: one plain and one topped with Havarti cheese.

 

 

 

 

Easy Chicken Marinade

1 c vegetable oil
1/2 c lemon juice
1/4 c yellow mustard
1-2 tsp garlic, minced
3/4 c soy sauce
1/4 c Worcestershire sauce
1 1/2 tsp pepper
In a gallon size Ziploc bag, combine all ingredients. Add chicken or pork and marinade for 1-4 hours. Grill and enjoy!

Salmon & Carmalized Onion Pizza

Pizza is the ultimate favorite food in our household so we were so excited to attend a cooking last year that was all about this American classic. We walked away from the class so enthused about making homemade pizza dough that we came home and started our dough at 10:00 and enjoyed a slice by midnight. We were also inspired after eating some salmon pizza. Isn't it amazing that pizza can be topped with just about anything?! As long as you have great crust and bubbly cheese you know you are in for a fabulous meal. I have already posted my crust recipe of choice but there are plenty of great dough recipes out there. Find which one works for you and have fun perfecting it.

Salmon & Caramelized Onion Pizza

Pizza dough
Smoked salmon
Onions, sliced
Olive oil
Salt/pepper
Rosemary
Mozzarella cheese
In a small saute pan, add olive oil, onions and salt/pepper. Cook over medium-low heat until caramelized.
Roll pizza dough out thin, and top with a tablespoon or so of olive oil. Sprinkle with a little rosemary. Top with cheese, chunks of salmon and caramelized onions. Bake at 500 F for 7 minutes or grill.

Pizza Dough (makes two crusts)
1 pkg. rapid rise yeast (2 1/4 tsp.)
1/4 tsp. sugar or honey
1 c. warm water (105 - 115 F)
1 tsp. salt
2 3/4 c. flour plus extra for kneading
Mix yeast, sugar and 1/4 c. warm water in a measuring cup and allow to stand until mixture is foamy, 10-15 minutes. Stir together the salt and flour in a large bowl. Pour yeast mixture and remaining 3/4 c. warm water and stir until dough just comes away from the side of the bowl. Knead on a lightly floured surface about 5 minutes and place dough in a separate bowl that is lightly brushed in olive oil. Cover with
plastic wrap and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.

Fancy Sauce (for burgers)

I spent the past weekend Up North - an extremely relaxing get away to my hometown. While I was there we soaked up a perfect Saturday on Cable Lake. The weather was beautiful, the lake, like glass and to end the perfect day, everyone gathered around the fire pit. Since I was too busy playing with my 10 month old nephew, I could not waste any time in the kitchen. I did contribute one thing to our fabulous meal at the lake: fancy sauce. (I hope you are picking up on my sarcasm.) Fancy sauce is the perfect topping to any burger. It is simple and easy - a must for any Minnesota barbeque.
Fancy Sauce
1/4 c. mayo
4 Tbs. ketchup
3 Tbs. dill pickle, minced
1/4 tsp. black pepper
In a small bow, mix all ingredients. Refrigerate at least one hour before serving. Spread on burgers and enjoy!

Philly Cheese Burgers

It is quite clear that summer is right around the corner and who isn't happy about that?! I get so excited for summer, for many reasons but one is for the great food that goes along with it. The fresh produce from the market, the fresh herbs from my mini-garden, and all of the wonderful grilling. We like to grill burgers but since I have already posted my standard burger recipe (see the Juicy Lucy) I am forced to try different variations. This is good for you the reader, and good for us the eaters. This recipe is inspired by the Philly Cheese steak. Take your basic burger and add caramelized onions and sauted peppers. Serve with a glass of lemonade and welcome summer!

Philly Cheese Burgers
1/4 lb hamburger patties (any way you like them)
1/2 green bell pepper
1/2 red or orange bell pepper
1 small yellow onion
2 Tbs. butter
1 Tbs. olive oil
1/4 tsp. chicago steak seasoning
salt/pepper
1/2 Tbs. balsamic vinegar
slices of provolone cheese

Start pepper and onion topping a bit before grilling your burgers.
Slice and saute peppers and onions and add them to a large skillet with olive oil and butter over medium heat. Add seasonings and balsamic vinegar. Cook until peppers are tender but not soggy. Place peppers on top of a grilled burgers and add a slice of provolone cheese. Top with a toasted bun to melt cheese.
Inspired by Bobby Flay
Printable Recipe

Grilled Chicken Salads

We broke a record yesterday with a high of 64 degrees, proving that spring has sprung in more ways then on our clocks. After a walk around our neighborhood, it was official...springs arrival was confirmed with the smell of charcoal and barbequing which was as thick as the fog we experienced last week. We put some chicken breasts in a bag to marinade, chopped up our favorite salad toppings and fired-up the grill for a light and delicious grilled chicken salad. We grilled extra chicken so that we could have a grilled chicken sandwich for the next day's lunch...yum-o!
Grilled Chicken Salad
4 boneless skinless chicken breasts
1/4 c. lemon juice
lemon zest
3 Tbs. olive oil
1/2 tsp. salt
1 tsp. pepper
2 cloves of garlic, minced
Place all ingredients in a large ziploc bag and close. Toss bag around until chicken is well coated and refrigerate for 2-3 hours. Grill chicken until internal temperature reaches 165 F on a meat thermometer.
Let rest for 5 minutes and then slice and serve on your favorite salad.
The salad we made tonight:
leafy green lettuce
craisins (my favorite salad topping)
pecans
carrots
green onions
peas
feta cheese

Printable Recipe

Ultimate Grilled Potatoes

There is a heat wave is Minnesota today (a balmy 35 F) and everyone seems to have a little extra spring in their step. With the sun shining bright we had to do a little grilling for dinner. (First we had to dig the grill out of a snow bank!!) Tonight's menu - steaks and my very favorite grilling side dish: Ultimate Potatoes. These are everyone's favorite and I hate to admit that I'd choose a plate of these potatoes over a good steak any day. The Potato's best friends: bacon, cheese and sour cream (need I say more) all come together in a tin foil baking vessel that makes for easy clean-up. Ultimate Potatoes are the perfect compliment to anything you cook on the grill! (If your grill is too buried in snow, you can always place your tin foil package on a baking sheet and bake at 375 for 45-60 minutes.)
Ultimate Potatoes
6-8 russet potatoes, peeled and cut into uniform pieces (about 4 cups, chopped)
4 slices of bacon, chopped (excess fat trimmed off)
small onion, diced (about 1/4 c.)
2 Tbs. olive oil
1/2 tsp. freshly ground pepper
1/2 tsp. seasoned salt
1 tsp. freeze dried chives (fresh if you have)
1/2 c. shredded cheddar cheese
1/4 c. sour cream
Create a base from tin foil at least two layers thick and about 2' in length. Lightly spray center of tin foil with cooking spray. Combine diced potatoes, bacon, onions, olive oil, pepper, salt and chives in a medium bowl and pile on prepared tin foil. Cover potatoes with tin foil (using extra if you need) and press foil to form a very good seal. Place tin foil on grill rack and cook over a medium flame for about 20 minutes. Flip tin foil package over and grill the other side for an additional 15-20 minutes. Before serving, top with cheddar cheese and sour cream.
Printable Recipe

Mushrooms, Onions & Garlic

Steaks are supposed to be the "main event" in a meal but for me it is all about the mushrooms. Sauted mushrooms, onions & garlic make the perfect side dish that is so simple I hesitated posting it. But if anyone is eating steak without this side, you are not enjoying steak at it's fullest potential. The balsamic vinegar helps caramelize the onions and I love the way the slowly sauted garlic takes on a creamy, buttery texture. This could also be served with grilled chicken. Yum!!

Mushrooms, Onion & Garlic

6 Tbls. butter

1 Tbls. Extra virgin olive oil

6 garlic cloves, cut in half

1 pkg. white button or baby bella mushrooms, cleaned & quartered

1 onion, sliced

salt, pepper

2 tsp. balsamic vinegar

In large saute pan, heat butter and olive oil over medium low heat and add garlic. After garlic has cooked for about 5-8 minutes add onions, mushrooms, and salt/pepper. Saute another 5 minutes and add balsamic vinegar. Continue to saute until golden brown.

Lamb Chops w/ Cauliflower Au Gratin

I'll admit that tonight's menu is not my favorite, but Ryan has requested lamb for the past two weeks so I thought we would give this new recipe a try. I love the way the lamb took on the rosemary and garlic flavors. If you are not a fan of lamb I think these grilled chops may change your mind. They are paired with a great side dish. Cauliflower Au Gratin is a rich and decadent dish that is perfect for the holidays. Tonight it bordered on being too rich so I think substituting the cream with milk may help. I love how the bread crumbs become golden brown on top of the bubbling cheese.

Rosemary Lamb Chops

8 lamb chops

Olive oil

3 sprigs rosemary

2-3 cloves garlic

Salt/pepper

Place the chops flat and next to each other in a glass dish. Drizzle olive oil onto chops and rub into both sides. Coarsely chop rosemary and cloves of garlic and pat onto both sides of the meat. Grind sea salt and pepper to taste. Let the meat sit in the dish, covered and in the refrigerator for 1-2 hours or overnight.

Heat grill to maximum temperature but let all flames completely die down and grill covered for 3-4 minutes on each side. Remove and serve.

Cauliflower Au Gratin

1 lg. head cauliflower, cut into florets 1 1/2 cups cream 8 oz. Monterey Jack cheese, shredded 2 cups grated Parmesan 4 ounces goat cheese, cut into small pieces

Freshly grated nutmeg Salt and pepper

3-4 Tbls. unseasoned bread crumbs Preheat oven to 400 degrees F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt, pepper & nutmeg. Sprinkle bread crumbs over mixture. Bake 30 minutes or until the cauliflower is soft and the cheese is golden brown. Remove from the oven and let rest for 10 minutes before serving.

Juicy Lucy Burger w/ Sweet Potato Fries

Our favorite show on the Food Network is "Diners, Drive Ins, & Dives". The only problem with watching a marathon of this show is that you will be left craving greasy burgers, pizza and fries. Tonight's burger and cooking technique is inspired from the show. Ryan suggested we grilled this week since the unseasonably warm weather we are having in Minnesota will still allow for it. This burger has bread crumbs to hold in all of the juices and is stuffed with cheese that melts in your mouth. To make up for the greasy burgers, I am making sweet potato fries. They are as tasty as they are easy and the extra bonus is that they are packed full of vitamin A. (As a side note: I bought sweet potatoes but when I cut into them they were yellow instead of orange - I'm not sure why but they still tasted good.)

Juicy Lucy burgers are a great way to end this year's grilling season!!

Juicy Lucy Burger

1 lb. ground beef

2 Tbls. unseasoned bread crumbs

2 Tbls. Worcestershire sauce

salt/pepper

1/4 tsp. seasoning salt

2 Tbls. minced onion

3 slices American or pepper jack cheese

For 1/3 pound burgers: Mix ingredients in a bowl just until combined. Separate mixture into 6 equal parts and flatten into thin patties. Take one slice of cheese and fold in half and then in half again. Place square of cheese in the center of one patty and top with another patty. Seal edge with your hands and press into one large burger. Repeat with remaining.

Heat grill to medium-high and place burgers on for approximately 8 minutes. Flip and cut a small hole in the top of the burger so that the cheese will bubble up to the top of the burger and not leak through the side seams. Cook an additional 8 minutes on this side.

Sweet Potato Fries

2 - 3 large sweet potatoes

olive oil

salt/pepper

Tbls. chopped basil

Serve with garlic flavored mayo

Clean & cut sweet potatoes into strips. Line baking sheet with parchment paper and top with potatoes. Drizzle with olive oil until well coated and season with salt & pepper. Bake at 400 F for approximately 45 minutes.