Labor Day Grilling Recipes
The end of the summer is approaching! This coming Monday is Labor Day, and that means that it is time to fire up that backyard grill! Here are a few delicious grilling recipes you can enjoy, courtesy of allrecipes.com:
Savory Garlic Marinated Steaks
Ingredients
* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce
* 3 tablespoons minced garlic
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2 teaspoons ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon liquid smoke flavoring
* 1 pinch cayenne pepper
* 2 (1/2 pound) rib-eye steaks
Directions
1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Serving Size: 2
Grilled Jalapeno Poppers
Ingredients
* 8 ounces cream cheese
* 2 tablespoons grated Parmesan cheese
* 1 1/2 teaspoons garlic powder
* 1 1/2 cups shredded Cheddar cheese
* 16 whole jalapeno peppers with stems
* 8 slices bacon, cut in half crosswise
Directions
1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
3. 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.
4. 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.
Servings: 16
Cherry Bomb Chicken
Ingredients
* 1 quart cold water
* 1/3 cup kosher salt
* 1/2 cup white sugar
* 1 (4 pound) whole chicken, cut into 4 pieces
* 1 pint cherry tomatoes
* 3 habanero peppers, seeded
* 4 cloves garlic
* 1/2 teaspoon ground allspice
* 1/2 teaspoon dried thyme
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 tablespoon vegetable oil
* 2 tablespoons prepared Thai sweet chili sauce
Directions
1. Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
2. Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
3. Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
4. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
5. Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
6. Preheat an outdoor grill for high heat and lightly oil the grate.
7. Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
8. Brush each chicken piece with thyme and oil mixture.
9. Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
10. Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Serving size: 6
Grilled Peaches with Gingersnaps
Ingredients
* 1 firm peach, halved and pitted
* 1 teaspoon canola oil
* 2 tablespoons brown sugar
* 4 scoops vanilla fat-free frozen yogurt
* 2 gingersnap cookies, crumbled
Directions
1. Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
2. Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Serving size: 2
So fire up the grill and get cookin' - it's a great weekend for a bar-b-que!
The end of the summer is approaching! This coming Monday is Labor Day, and that means that it is time to fire up that backyard grill! Here are a few delicious grilling recipes you can enjoy, courtesy of allrecipes.com:
Savory Garlic Marinated Steaks
Ingredients
* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce
* 3 tablespoons minced garlic
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2 teaspoons ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon liquid smoke flavoring
* 1 pinch cayenne pepper
* 2 (1/2 pound) rib-eye steaks
Directions
1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Serving Size: 2
Grilled Jalapeno Poppers
Ingredients
* 8 ounces cream cheese
* 2 tablespoons grated Parmesan cheese
* 1 1/2 teaspoons garlic powder
* 1 1/2 cups shredded Cheddar cheese
* 16 whole jalapeno peppers with stems
* 8 slices bacon, cut in half crosswise
Directions
1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
3. 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.
4. 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.
Servings: 16
Cherry Bomb Chicken
Ingredients
* 1 quart cold water
* 1/3 cup kosher salt
* 1/2 cup white sugar
* 1 (4 pound) whole chicken, cut into 4 pieces
* 1 pint cherry tomatoes
* 3 habanero peppers, seeded
* 4 cloves garlic
* 1/2 teaspoon ground allspice
* 1/2 teaspoon dried thyme
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 tablespoon vegetable oil
* 2 tablespoons prepared Thai sweet chili sauce
Directions
1. Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
2. Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
3. Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
4. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
5. Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
6. Preheat an outdoor grill for high heat and lightly oil the grate.
7. Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
8. Brush each chicken piece with thyme and oil mixture.
9. Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
10. Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Serving size: 6
Grilled Peaches with Gingersnaps
Ingredients
* 1 firm peach, halved and pitted
* 1 teaspoon canola oil
* 2 tablespoons brown sugar
* 4 scoops vanilla fat-free frozen yogurt
* 2 gingersnap cookies, crumbled
Directions
1. Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
2. Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Serving size: 2
So fire up the grill and get cookin' - it's a great weekend for a bar-b-que!
Categories:
Just for Fun
