Recipes for Steak, Bonless Chicken, Veggies, etc on the grill?!
Recipes for Steak, Bonless Chicken, Veggies, etc on the grill?
Im just looking for som new recipes for chicken steak veggies, etc on the grill
Answers:
Grilled Chicken and Fruit Salad
- 4 boneless skinless chicken breast halves (4 oz. each)
- 1/2 cup KRAFT Barbecue Sauce, any flavor
- 1 pkg. (10 oz.) mixed salad greens
- 1 pt. (2 cups) raspberries
- 1/2 medium cantaloupe, cut into chunks
- 1/2 cup KRAFT LIGHT DONE RIGHT Ranch Reduced Fat
Dressing or KRAFT FREE Ranch Fat Free Dressing
1. PLACE chicken on greased grill over medium-hot coals.
Grill 10 minutes on each side or until cooked through,
turning and brushing occasionally with barbecue sauce.
Cut into strips.
2. ARRANGE greens and fruit on serving plate. Top with
chicken. Serve with dressing.
Grilled Sirloin With Tamari Garlic Sauce
* 1 cup (250 ml) dry garlic spareprib sauce
* 1 tablespoon (15 ml) tamari garlice sauce from Kobe
* 1 tablespoon (15 ml) ground black pepper
* 4 boneless top sirloin
- In shallow glass baking dish, mix together sparerib sauce, Kobe sauce, and pepper. Add steaks, turn once or twice to coat.
- Cover and marinate in fridge for an hour. Let meat return to room temperature before grilling
- Preheat barbecue
- Place steaks on greased grill over medium-high heat, discarding remaining marinade. Cook for 3-5 minutes per side until desired doneness
Tips: Marinate for an hour, allow steaks to sit for 30 minutes until room temperature
Grilled Ratatouille
1/3 cup olive oil
Juice of 1 lemon
1 tsp. lemon thyme
Salt and pepper (to taste)
1 medium eggplant, cut into ?” slices
2 medium onions, cut in half
1 medium zucchini, cut in half lengthwise
1 large red bell pepper
1 large ripe tomato, diced
1/4 cup black olives, chopped
2 tsp. basil
2 tsp. parsley
1 1/2 Tbs. olive oil
1 Tbs. wine vinegar
Directions:
1. Prepare Olive Oil-Lemon Marinade by combining the first four ingredients in a small bowl.
2. Steam or microwave onions until just tender.
3. Brush with Olive Oil-Lemon Marinade and grill (or sauté) the eggplant, zucchini, and onions on both sides until just tender (about 15 minutes).
4. Place bell pepper directly on grill and turn frequently, allowing all sides to get charred; remove and place in a paper bag to steam.
5. When the vegetables are cool, slip skin off the pepper, then remove the core and seeds; cut into small squares; chop the other veggies into large chunks and combine in a serving bowl.
6. Stir in tomato, olives, herbs, olive oil, and vinegar and toss well; season to taste with salt and pepper and serve warm or at room temperature.
Grilled Leek And Sweet Pepper
2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Prepare a medium?hot fire in the grill. Coat the leeks with olive oil. When the coals are covered in gray ash add the presoaked chips to the fire. When the chips start to smoke place the leeks and peppers on the cooking grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about 10?12 minutes, and skin of peppers is charred, about 15 minutes. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam. When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips. Meanwhile, heat a large pot of water to boiling. Heat butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until pale golden. Add vermouth, and reduce to syrupy consistency. Stir in leeks and peppers and season with salt and pepper. Salt boiling water, add pasta, and cook until tender but still firm to the bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme and serve hot.
Sesame Grilled Chicken & Veggies
2 medium zucchini, cut in half lengthwise
1/2 lb. mushrooms, stems removed
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup prepared GOOD SEASONS Oriental Sesame Salad
Dressing (use reduced oil method on pkg.)
2 cups MINUTE Brown Rice, uncooked
1/2 cup chopped fresh parsley
Preparation:
Brush vegetables and chicken with 1/2 of the dressing.
Place on grill over medium coals or on broiler pan. Grill
or broil chicken 10 to 12 minutes or until cooked through,
turning after 5 minutes and brushing occasionally with
remaining dressing.
Grill or broil vegetables 6 to 8 minutes or until tender,
brushing occasionally with remaining dressing.
Prepare rice as directed on package. Stir in parsley.
Serve with chicken and vegetables.
Cajun Grilled Veggies
Serve them this dish alone or on brown rice.
The veggies may be marinated in plastic
resealable bags, too.
Servings: 8
Ingredients:
1/4 cup light olive oil
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
2 zucchinis, cut into 1/2-inch slices
2 large white onions, sliced into 1/2-inch wedges
2 yellow squash, cut into 1/2-inch slices
Directions:
1. In a small bowl, mix together light olive oil, Cajun
seasoning, salt, cayenne pepper, and Worcestershire sauce.
Place zucchinis, white onions, and yellow squash in a bowl,
and cover with the olive oil mixture.
Cover bowl, and marinate vegetables in the refrigerator at
least 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil
grate.
3. Place marinated vegetable pieces on skewers or directly
on the grill. Cook 5 minutes, or to desired doneness.
Source(s):
more grilled and bbq recipes at http://indorecipe.com
Head over to http://allrecipes.com/recipes/bbq--grill... for some great recipes.
Bourbon Ribeye
INGREDIENTS:
4 12oz. ribeye steaks
1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup prepared mustard
1 cup worchestershire sauce
PREPARATION:
Marinate the 4 steaks in the above mixture for 4-6 hours. Grill to desired doneness. Excellent over mesquite.
Chicken Marinade
1/4 cup vegetable oil
1/2 cup lemon juice
2 tablespoons minced onion
dash salt and pepper
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
PREPARATION:
Mix all ingredients. Cover and refrigerate for 30 minutes before using. For grilled or broiled chicken, pour marinade over 2 to 3 pounds of chicken pieces; refrigerate for 4 hours or more. Do not re-use marinade.
Don't do ANYTHING to steak--it tastes awesome on its own.
Cut boneless chicken into chunks, marinade in bottled sauce (I like Italian dressing) and thread on skewers with peppers, onions, tomatoes & mushrooms for great shish kabobs. You can easily do just veggies on a skewer for a side dish, basting with your fave sauce. Try zucchini & yellow squash slices, chunks of corn on the cob, canned potatoes, or even slightly steamed pea pods.
Rub butter mixed with parsley & garlic salt on cleaned ears of corn, and grill for 10 minutes, turning often.
Put chunks of cabbage on a double sheet of foil, dot with butter and salt & pepper, wrap tightly and cook on the grill. You can do this with potatoes and onions, too.
Par-bake potatoes, slice partly down, and sruff between slices with cooked bacon or onions, wrap in foil & finish on the grill.
Use your imagination--EVERYthing tastes better grilled!
Oh--beer can chicken:
Take a half full can of beert & add a tablespoon of seasoned salt. Put the can into a chicken's cavity, and sit it on the grill over a pan of water, with the legs forward for balance. This is sooooo yummy! (use a meat thermometer to be sure its done, 170 degrees)
STUFFED GRILLED PEPPERS
3 red sweet bell peppers
1/4 cup extra virgin olive oil (approximately)
3 cloves garlic, finely minced
3-4 stems fresh basil (1-2 tablespoons chopped)
1/4 teaspoon oregano
pinch red pepper flakes
1 1/2 cups garlic croutons
1 cup fresh mozzarella
sea salt and pepper, to taste
dash of paprika
In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.
Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.
Fill peppers with mixture and replace top.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender.
Cut each pepper into halves and sprinkle top with paprika for color.
GRILLED PIZZA RICE
1 piece of heavy duty foil, 36"x18"
2 tbsp. cooking oil
1 1/2 c. Minute Rice, uncooked
1/2 jar pizza sauce
4 oz. shredded Mozzarella cheese
8-10 slices pepperoni
Put all the ingredients in the foil. Fold up the sides then pour in the oil.
Pour in the rice and spread it out evenly in the oil to coat. Add the sauce, spreading over rice and sprinkle with cheese.
Layer with pepperoni.
Fold up the foil into a pouch, so that it is tightly sealed.
Place on the grill at medium heat and cook for 20 to 30 minutes.
Makes 3 servings.