Chillin’ and Grillin’ recipes

Steak Marinade
4-5 choice beef steaks
1/2 cup soy sauce
2 teaspoons olive oil
2 teaspoons ketchup
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon pepper

Blend all the ingredients, pour over steaks. Marinate 3 hours, turning frequently. Grill to your liking!

Grilled Salmon with Lemon Butter
4-8 oz. salmon steaks
3 oz butter
2 tablespoons lemon juice
salt and pepper
lemon quarters to serve
Melt the butter in a pan or in a bowl in the microwave. Mix in the lemon juice. Wash and dry the salmon steaks and arrange on a single layer in a glass or china dish. Pour the lemon butter mix over the salmno steaks. Marinate for 20 minutes. Prepare grill.  Grill the salmon steaks until turning opaque, turning after 5 minutes and brushing occasionally with the lemon butter marinade until cooked.  Season with salt and pepper and dish up.  Brush with any remaining lemon butter and serve!

Cherry Limeade
1/2 cup lemon lime soda
2 limes
1 tsp cherry juice
1 maraschino cherryRinse limes, cut in half, and squeeze juice into a tall glass. Add soda and cherry juice and stir well. Add a maraschino cherry on top for fun. Serves 1.

Orange Julius
1-6 ounce can frozen orange juice
1 cup water
1 cup milk
1/4 cup sugar
10 ice cubes
1 teaspoon vanilla

Blend all ingredients in a blender for 30-40 seconds, pour in glasses, and serve this delicious drink.

Easy Lemonade

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Monterrey Mushroom Chicken
6 skinless, boneless chicken breast halves
1 cup bottled light Italian chicken
1/2 cup light Catalina dressing
1/2 teaspoon ground pepper
1/4 teaspoon kosher salt
1 teaspoon chopped garlic
1-10 oz. can sliced mushrooms
1 1/4 cups shredded Monterrey jack cheese

Place chicken breasts and all remaining ingredients, except for mushrooms and cheese, in a zip-loc bag. Shake to mix and coat chicken. Marinate at least 1 hour (and up to 6 hours). Preheat grill on medium heat.  Grill chicken for 8 minutes on each side. Discard marinade. The last minute of cooking time, arrange mushrooms on top of each piece of chicken and cover with cheese. Close grill cover and let cheese melt.

Grilled Sweet Potatoes with Apples
2 large sweet potatoes, sliced
1 apple – peeled, cored and thinly sliced
ground cinnamon to taste
white sugar to taste
1/2 butter

Preheat an outdoor grill. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, place each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion. Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

Grilled Pineapple
1 fresh pineapple – peeled and cored and cut into 1 inch rings (or canned pineapple…)
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce and salt. Seal bag and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat an outdoor grill for high heat and lightly oil grate. Grill pineapple for 2 to 3 minutes per side or until heated through and grill marks appear.

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