These were absolutely delicious! So tender and tasty!
2 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
1 red onion, cut into wedges
1 c. plain Greek yogurt
2 T. olive oil
2 t. paprika
1/2 t. cumin
1/8 t. cinnamon
1 t. red pepper flakes
Zest from one lemon
Juice from one lemon
5 cloves of minced garlic
1 3/4 t. salt
1/2 t. pepper
Combine all ingredients from yogurt to pepper in a bowl and mix well.
Thread chicken pieces on a metal skewer, adding the onion wedges along the way.
Brush the yogurt mixture onto the kebabs, making sure to cover them well.
Cover and refrigerate over night.
Grease a grill with some olive oil. Heat the grill. Place the kebabs on the grill and cook until done – turning frequently.
This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.
1 1/2 c. apple juice
1/3 c. balsamic vinegar
2 T. apple jelly or unseasoned apple butter
2 small heads radicchio (cut through core into 4 wedges)
Crumbled Blue cheese
Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.
Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.
Grill until charred.
Drizzle with glaze and sprinkle blue cheese on top.
This was so fresh and delicious!
6 oz. ground sirloin
6 ox. ground lamb
1 t. cumin
1 t. paprika
1/2 t. pepper
1/2 t. salt
6 ‘ pita rounds, with top cut off
Red onions, sliced
Combine meats and spices. Form into 4 burgers. Grill until done.
Lightly grill the pita rounds.
Stuff each pita with a burger and desired toppings.
This recipe called for plain yogurt, but to my dismay, I realized I bought a flavored yogurt instead of plain yogurt, so I needed to improvise at the last minute! So…I used a little milk instead of the yogurt and it turned out great!
A pinch of saffron threads
1 T. warm water
1/4 c. milk
1 medium onion, chopped
1/2 c. lemon juice
Package of chicken parts (with bones)
Dissolve the saffron in the warm water for about 5 minutes. Stir in the onions, milk, lemon juice, salt and pepper. Place them in a Ziploc bag. Add the chicken and marinate for a few hours.
Heat the grill to high. Place the chicken on the grill and sear them on all sides. Turn down the heat and continue cooking the chicken until the inside registers 165.
Melt some butter and add another pinch of saffron. Pour the melted butter over the chicken and serve.
We made this, in addition to strawberries, and served it as a shortcake over angel food cake. This would be equally delicious served over ice cream!
4 ripe peaches, cut in half and pit removed
3 T. butter
2 T. sugar
1 T. cinnamon
2 T. liqueur, such as Grand Marnier, Amaretto, or Cointreau (optional)
Combine the butter, sugar, and cinnamon in a bowl. Let it sit out for the butter to soften.
Rub some oil over the peaches. Grill them, cut side down, until they are soft.
Turn the peaches over and place the butter mixture into the center of the peach. Cover the grill and let the butter melt.
Remove from the heat, being careful to save as much of the butter mixture as possible. Cut the peaches, drizzling all the butter mixture on top. Add the liqueur if desired. Serve over shortcakes (with a dollop of whipped cream and some toasted slivered almonds) or over some ice cream.
These were really good – and always, really easy! The important thing is to plan ahead and marinate them for at least 6 hours!
2 bone in pork chops
1/3 c. white vinegar, divided
1/3 c. soy sauce
2 T. brown sugar
2 T. canola oil
2 bay leaves
1/2 red onion, thinly sliced
1/2 serano chile, seeds removed (wear gloves!)
1/4 c. thinly sliced green onions
Combine 2 T. vinegar, soy sauce, brown sugar, oil, bay leaves, red onions and serano chile in a Ziploc bag. Add the pork chops and mix well to coat the chops. Marinate in the refrigerator for several hours.
Remove the pork chops and onions from the bag. Strain the liquid into a sauce pan, discarding the solids.
Add the rest of the vinegar to the strained marinade. Reduce it down to about half on the stove, resulting in a syrupy consistency.
Heat the grill. Grill the chops well on both sides, brushing them with the reduce marinade.
Plate the chops. Top with the onions and green onions. Pour the remaining marinade over the top.
This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!
1 red pepper, sliced into thin rings
1 green pepper, sliced into thin rings
1 yellow onion, cut into rings
1 fennel bulb, sliced
Salt and pepper
Grill the sausages until done. Slice into bite size pieces.
Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.
Mix everything together and serve.