Category Archives: Grill

Grilled Balsamic Chicken Thighs

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Grilled Balsamic Chicken Thighs

Grilled Balsamic Chicken Thighs

Ingredients

  • 2 1/2 pounds chicken thighs
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 2 green onions, thin sliced
  • Glaze:
  • 1 cup vinegar
  • 1 tbsp honey

Instructions

  1. Make glaze and store in refrigerator until needed: To a small saucepan, add 1 cup of vinegar and 1 tbsp honey and stir. Bring to a low boil and quickly reduce to a simmer. Cook approximately 20-25 minutes until it’s reduced by 1/3. Turn off heat and cool.
  2. In small bowl. Mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to glass container or zip lock bag. Pour marinade over chicken. Add herbs. Cover container and place in fridge to marinate 15 minutes to 2 hours.
  3. Remove chicken from fridge. Heat grill to medium-high heat, about 450 degrees. Place chicken in grill and cook for 5-6 minutes then flip. Cook chicken an additional 5-6 min until done. Internal temperature should reach 165 degrees.
  4. Remove chicken from grill and let rest for 5 min. Drizzle with balsamic glaze.

Turkey Potato Pancakes

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Turkey Potato Pancakes

Turkey Potato Pancakes

Serving suggestion: serve with cucumber and onion salad.

Ingredients

  • 2 cups potatoes, peeled, shredded
  • 1/2 lb. cooked ground turkey
  • 2 tblsp green onions, chopped with tops
  • 1 1/2 tblsp flour
  • Pinch salt
  • 2 eggs, lightly beaten
  • Cooking oil

Instructions

  1. Drain and pat dry shredded potato.
  2. In a large bowl, combine cooked turkey, onion, flour and salt. Stir in eggs until blended. Add reserved potatoes; toss to coat.
  3. Add 2 tblsp oil in large skillet over medium heat. Drop mixture in 1/3 cup batches and fry until golden brown; drain on paper towels.
© Laurie

 

Grilled Artichokes

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Yield: 2

Grilled Artichokes

Grilled Artichokes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 artichokes

Instructions

  2. Cut the artichoke in half downward from the stem end, remove the choke and put lemon juice on the cut side. Cut about an inch off the top.
  3. Pressure cook about 11 minutes for large and 9 minutes for smaller artichokes. Grill 10 minutes on each side on low heat. Serve with dipping sauce.
© The Lushbaughs
Cuisine: American / Category: Vegetables

 

Grilled Shrimp Po’boy

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shrimp_poboy

Yield: 4

Grilled Shrimp Po'boy

Grilled Shrimp Po'boy
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

  • Bamboo skewers, soaked in water for 30 minutes
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2/3 cup olive oil
  • 4 cloves garlic, peeled and smashed
  • 2 lemons, juiced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • Kosher salt and freshly ground black pepper
  • 1 French baguette, sliced lengthwise in 1/2
  • Sweet Pickle Mayonnaise, recipe follows
  • Shredded lettuce, for serving
  • Sliced tomato, for serving
  • =====
  • Butter sauce, recipe follows
  • 1/2 stick salted butter
  • 1/2 lemon, juiced
  • 1 tablespoon hot sauce
  • Dash Worcestershire sauce
  • ====
  • Sweet pickle mayonnaise, recipe follows
  • 3/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped capers
  • Dash hot sauce
  • Kosher salt and freshly ground black pepper

Instructions

  2. Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
  3. Cook's Note: Don't crowd the shrimp onto the skewer. Allow a little space between, so they cook evenly.
  4. Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
  5. Preheat the grill to medium-high heat.
  6. Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
  7. Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the butter sauce.
  8. Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
  9. Butter Sauce:
  10. Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
  11. Sweet Pickle Mayonnaise:
  12. Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.
© Laurie
Cuisine: American / Category: Main

 

Hawaiian Chicken Kabobs

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Yield: 3

Hawaiian Chicken Kabobs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon and 1/4 teaspoon soy sauce
  • 1 tablespoon and 1/4 teaspoon brown sugar
  • 2-1/4 teaspoons sherry
  • 1 teaspoon sesame oil
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 3 skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 3/8 (20 ounce) can pineapple chunks, drained
  • 1 onion, cut into chunks
  • 1 red bell pepper, chunked
  • skewers

Instructions

  2. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  3. Preheat grill to medium-high heat.
  4. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
© Laurie
Cuisine: American