Grilling Veggies

Another good 1 from that blog!

Wanna grill some of those fabulous veggies that are poppin out of everyone's gardens this time of year?

Here's how to grill some delish

Asparagus:
Cut off ends.
Soak in water for 30 minutes to an hour.
Pat dry and brush with olive oil. Place on grillo, turning every minute.
Remove when tips start to turn brown.
You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers:
Cut through the middle of the pepper top to bottom.
Remove stems, seeds and whitish ribs. B
rush lightly with oil and grill for 2-3 minutes on each side.

Chili Peppers:
Brush with oil.
Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull ou the seeds.

Corn on the cob:
Gently pull back the husks but don't remove.
Remove the silk and cut off the very end.
Soak in cold water for about 30 minutes.
Dry and brush with butter.
Fold the husks back down and tie or twist the ends.
Place on grill for about 5-7 minutes.
Turn to avoid burning.

Eggplant:
Cut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants.
Soak in water for 30 minutes.
Pat dry, brush with oil and grill 2-3 minutes.

Garlic:
Take whole bulbs and cut off the root end.
Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes.
Use a grill basket or topper for small mushrooms.

Onions:
Remove skin and cut horizontally about 1/2 inch thick.
Brush with oil and grill 3-4 minutes.
Tomatoes: Cut in half, top to bottom.
Brush with a light coating of oil and grill cut side down 2-3 minutes.

Potatoes:
Wash thoroughly and dry.
Rub with oil.
Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.

Zucchini and small squash:
Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilled in halves.

Chicken Fajitas with Jicama Relish

Chicken Fajitas with Jicama Relish


Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup bottled Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise and seeded
1 small red onion, cut into 1/2-inch slices
8 10-inch flour tortillas, warmed*
1 recipe Jicama Relish
1 16-ounce jar salsa


1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine Italian dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Brush marinade over sweet peppers and red onion.

2. For a charcoal grill, place chicken, pepper, and onion on the rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degrees F) and vegetables are crisp-tender, turning once halfway through grilling. Allow 12 to 15 minutes for chicken; 8 to 10 minutes for vegetables. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and vegetables on grill rack over heat. Cover and grill as above.)

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto warmed tortillas. Top with Jicama Relish and salsa; roll up. Makes 8 fajitas.

4. *Note: To warm tortillas, wrap tortillas tightly in foil. Place on edge of grill and heat for 10 minutes, turning once.

5. Jicama Relish: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, peeled jicama; 1 large tomato, chopped; 1 medium avocado, halved, seeded, peeled, and chopped; and 1/2 cup snipped fresh cilantro; set aside.



I found a Jicama at Ridley's in Blackfoot!! It is like a apple or a pear?? Looks like a fat potato, but taste a little sweet. But I think you could make this without a Jicama.

Great flavor!

Honey Chicken Kabobs

{Since we woke up to snow this morning I thought I would serve a summer bbq dish for dinner!}

INGREDIENTS
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 2-1/4 teaspoons honey
1 tablespoon and 2-1/4 teaspoons soy sauce
1/8 teaspoon ground black pepper
2 or 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
2/3 clove garlic
1 medium onion, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
skewers

DIRECTIONS
1. In a bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking.
2. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
3. Preheat the grill for high heat.
4. Drain marinade from the chicken and vegetables, and discard marinade.
5. Thread chicken and vegetables alternately onto the skewers.
6. Lightly oil the grill grate.
7. Place the skewers on the grill.
8. Cook for 12 to 15 minutes, until chicken juices run clear.
9. Turn and brush with reserved marinade frequently.

Yields: 4 kabobs

Serving suggestions: I served these kabobs with white rice, I reserved some of the marinade before adding it to the chicken and poured some of it over my rice. It was super yummy. Other suggestions are to make a chicken kabob and a veggie kabob and cook them separately. I also added some squash and zuccini to our kabobs.

BBQ Chicken with homemade winger sauce

(This is a picture I took just after I put it on the grill and it already look finger licking good!)

OK so I try and make a BBQ sauce that taste like Wingers:

Vinegar

Brown Sugar

Cayenne Pepper

Garlic

Or just go buy it!? My kids say it does taste like the Winger sauce.

(sorry I just put a little of this and then that and some of this and taste, then go from there)

1 whole Chicken

1 can beer, or coke

BBQ sauce

Season and baste the chicken with the BBQ sauce (it needs to be thin not thick or it will burn) stick the can of beer or coke you know where.. hehe... and put on the grill on low low heat for about 1 hour, or until cooked ( I have to cut into mine to make sure that it isn't still pink, which to hard to tell due to the BBQ coloring) Turn and re basting every so often.

Way good serve with salad!! A great way to start off the BBQ season!!

Salmon with Olives and Lemon

*1 medium (about 6 ounces) yellow summer squash
*1 medium (about 6 ounces) zucchini
*1 (17" by 15") extra-heavy-duty foil cooking bag, or heavy-duty foil
*2 plum tomatoes, cut into 1/2-inch dice
*3/4 cup(s) kalamata olives, pitted and coarsely chopped
*1/2 cup(s) loosely packed fresh parsley leaves, chopped
*2 tablespoon(s) extra-virgin olive oil
*3/4 teaspoon(s) salt
*1 teaspoon(s) grated fresh lemon peel
*1 (1 pound) skinless salmon fillet, cut into 4 pieces

Prepare outdoor grill for covered direct grilling over medium-high heat.

Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons. Transfer ribbons to foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.) Sprinkle tomatoes, olives, parsley, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.

Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.)

Place foil packet on grill rack. Cover grill and cook 12 minutes.

When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open. Slide vegetables and salmon onto 4 dinner plates to serve.