With Memorial day being a week away I figured it was a good time to start sharing some grilling recipes. First, I apologize for not blogging yesterday, having to study for finals is real so I did not have time to devote to my blog. Second, I will be blogging tomorrow, Thursday, and Friday so make sure to keep an eye out for those posts.
Okay, okay, now let’s get into the post.
As you all probably know by now, I love to cook! It’s no surprise because I talk about it all the time on my blog. Over the past few weeks my love for cooking has grown by like 1000% because it’s the Summer. Summer = grilling time!
My passion for grilling first blossomed a few years back when I had to make dinner for myself one night, from that point on it was me and my grill. Recently my Dad purchased a brand new 4 burner grill which made me realize how old our past one was. I never realized how slowly it cooked foods, and how long it took to warm up. Now, the new grill is insane! It grills my burgers in about 10-15 minutes, makes my buns nice and toasty, and makes my veggies crisp. It’s equipped with a self-starter button (pretty sure that’s what it’s called), so no matches required.
Some of my favorite foods to grill are various fruits, veggies, meats, and even breads (recipe coming soon). Grilling bread was certainly an experiment to say the least and is definitely an interesting process + idea.
Blah, Blah, Blah, I could go on and on about me and my grill but I figure you just want to get to the recipe portion of this post so you can make some yummy dishes!!!!! So, without further ado, let’s get grilling! All you need is a grill and your imagination and you can create any dish you desire. 🙂
Grilled veggies with olive oil & herbs
- 1 large eggplant
- 1 squash
- 1 zucchini
- 1 orange pepper, but you can use red or yellow if you prefer
- 1 tbsp oregano
- 1 tbsp dried parsley (you can use fresh if you prefer)
- 1/2 cup olive oil
- 1 large clove of garlic, minced
- a pinch of salt
- a pinch of ground pepper
- Peel the eggplant, squash and zucchini. Then slice up all of the vegetables to the thickness you want.
- For the marinade combine the olive oil, oregano, dried parsley (fresh if you prefer), minced garlic, salt, and pepper, then stir.
- Drop your sliced vegetables into the marinade, make sure all of the mixture is on every vegetable otherwise when you grill them you will not taste the herby flavor.
- After all of the vegetables are coated, place them on the grill. I set mine at about 350 degrees Fahrenheit and they take about 5-7 minutes per side. Tip: make sure to grill them until they are crisp and cooked.
- ENJOY 🙂
Grilled salmon with herbs and lemon
- 1 pound of Salmon – I prefer Sockeye to Alaskan
- 1 lemon
- 1 tbsp sea salt
- 1 clove of minced garlic
- 1 tbsp oregano
- 1 tbsp rosemary
- 1/4 cup olive oil
- Wash of your salmon then prepare the rub.
- The rub: In a bowl add the sea salt, garlic, oregano, rosemary, & olive oil, then stir
- Take the rub and use a basting brush to apply it over the salmon
- Cut your lemon into slices and place them over the salmon, squirt any remaining lemon juice from leftover lemon onto the salmon
- Grill your salmon to how you prefer it.
Grilled burgers with spicy seasoning- can me made vegan
- 1 pound of hamburger meat, or your favorite vegan meat substitute
- 1 1/2 tsp red chili flakes (crushed red pepper) – add 1 tbsp if you want to bring even more heat
- 2 TBSP oregano
- 1/2 tsp salt
- 2 TBSP fresh parsley
- 1 clove minced garlic
- 2 fresh jalapeño peppers, seeded and minced (optional, omit if you don’t like them, but keep in mind that the burgers will be less spicy)
- Take meat out of the package, rinse off and put into a bowl.
- Prepare your seasoning by combining chili flakes, oregano, salt, parsley, garlic, and jalapeño peppers (if you’re adding them).
- Sprinkle your seasoning into the meat, combine, then make your patties.
- Grill to desired color inside. (rare, medium, well done …..)
BBQ baked beans
- 2 cups navy beans
- 3 TBSP molasses
- 2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp dried mustard powder
- 1/2 cup + 2 TBSP ketchup (use paleo ketchup for paleo version)
- 1 TBSP Worcestershire sauce
- 1/4 cup brown sugar (to make paleo use paleo sugar)
- Soak beans overnight in cold water.
- Next morning: Simmer the beans in the same water until tender. This took me about 2 hours. Drain and reserve the liquid.
- Preheat oven to 325 degrees F.
- Place the beans in a casserole dish or bean pot.
- In a saucepan combine molasses, salt, pepper, dry mustard powder, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over the beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
- Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
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