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Quick grillers

By Angie Sutton

www.mothersapronstrings.com

In between the rain events the past few weeks we’ve snuck in as much grilling as we can. Outdoor food preparation is especially enjoyable this time of year before the heat of the summer sets in. We often throw a few ribeye steaks or salmon fillets in a marinade around lunch time, and by dinner they are a less than 30 minutes to our desired level of doneness.

My favorite is a simply marinated ribeye. About 10 minutes on each side will reach the 160 degrees needed to consider it medium-rare. The kids like theirs a bit more grilled to an internal temperature between 165 and 170 degrees. If the adults choose to go with grilled salmon, the younger kids prefer a hot dog or a hamburger from the grill.

Here are some of our favorite quick grill recipes.


Simply Marinated Ribeyes

4 beef ribeye steaks
1/2 c. barbecue sauce
3 Tbsp. olive oil
3 Tbsp. Worcestershire sauce
2 Tbsp. steak sauce
1 Tbsp. red wine vinegar
1 Tbsp. soy sauce
2 Tbsp. steak seasoning
1 tsp. hot pepper sauce
1 garlic clove, minced

In a large resealable plastic bag, combine all ingredients except the steak. Once the ingredients are combined, add the steaks, seal the bags and shake to coat well. Refrigerate for 4 to 8 hours. Drain and discard marinade. Prepare grill to medium-hot heat and cook steaks about 10 minutes on each side or until an internal thermometer reads 145 degrees or more.


Grilled Potato Skins

Adapted from Taste of Home

2 large baking potatoes
2 Tbsp. unsalted butter, melted
2 tsp. minced fresh rosemary
1/8 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 c. shredded cheddar cheese
6 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on microwave-safe plate. Microwave, uncovered, on high for 8 to 10 minutes or until tender. Combine the butter, rosemary, salt, pepper and garlic salt; brush over both sides of the potato skins. Grill the potatoes, skin side up, uncovered over direct medium heat for 2 to 3 minutes or until lightly browned. Turn the potatoes and position over indirect heat and grill 2 minutes longer. Top with cheese and grill 2 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.


Grilled Salmon

Source: Allrecipes.com

1 1/2 lbs. salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 c. soy sauce
1/3 c. brown sugar
>1/3 c. water
1/4 c. vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.


Grilled Jalapeno Poppers

We throw these on while we’re preparing and cooking the main dish. They never make it to the table and are perfect for a weekend afternoon.

8 oz. cream cheese, softened
2 Tbsp. grated Parmesan cheese
1 1/2 tsp. garlic powder
1 1/2 c. shredded cheddar cheese
16 whole jalapeno peppers with stems
8 slices bacon, cut in half crosswise

Preheat grill for medium heat and lightly oil the grate. Mix together the cream cheese, Parmesan cheese, garlic powder and cheddar cheese in a bowl until the mixture is thoroughly blended. Lay a jalapeno pepper onto a work surface and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks. Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.


Margarita Chicken

1 can (10 oz.) frozen non-alcoholic margarita mix, thawed
3 Tbsp. lime juice
1-2 garlic cloves, minced
4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. salt
1/4 tsp. pepper

In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 to 4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade that was with chicken. Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 5 to 7 minutes on each side or until a thermometer reads 160 degrees, basting frequently with reserved marinade.

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