Notes: Prep work chopping veggies will take up most of your time. After that it’s super easy. Food for days!
Servings: 4-6 | Prep Time: 20 minutes
- ½ cup olive oil
- ¼ cup red wine vinegar
- 4 cloves garlic, minced
- 1¼ teaspoon dried Italian seasoning
- ½ teaspoon salt + extra for sprinkling
- 1½ pounds meat (chicken, beef, or combination), cut into 1½” to 2″ dice
- 1 bell pepper (any color), cut into 1″ dice
- 1 yellow onion, cut into 1″ dice
- 2 small zucchini, cut into 1″ dice
- 1 medium sweet potato, cut into ¼” to ½” dice
- 8 oz baby bella or white button mushrooms, left whole if they are small. Sliced in half if not.
- pepper, to taste
- note: requires aluminum foil
- Seasoning: Sprouts seasoning, Breakfast Klub, Tony Cachere’s, or whatever you like.
- In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
- Cut 8 large pieces (about 12-14″ long each) of foil and lay them out double stacked to start 4 grill packets.
- Evenly distribute the diced meat and veggies onto each stack of foil and somewhat “flatten” out the contents for even cooking.
- Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.
- Carefully bring up the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well.
- Let the food marinate for a minimum of 1 to 2 hours.
- Directions for Grill: Grill the packets flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total.
- Directions for Oven: Cook on 375F for 25 minutes.
- Carefully open each foil packet to let steam release before eating. Serve with pasta or rice.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yield: Serves 6
- 2 lbs ground beef, 85/15
- Pickles/ lettuce/ tomato to dress
- 1/2 cup grated Monterrey Jack cheese
- 1/4 cup BBQ sauce
- Breakfast Klub seasoning to taste
- Fresh ground black pepper
- Onion Powder
- 3/4 cup mayo
- 1/4 cup Heinz ketchup
- 1/4 cup relish
- 2 TBSP dill pickle relish
- Emeril’s season salt
- Combine all ingredients (with your hands). Make patties that are 1″ thick. Make small indentation in the center. Place indent side up on hot pan (or grill). Cook 4-6 minutes. Flip and cook until done.
- Make sauce by combining all remaining ingredients.
- Toast buns on grill.
- Dress with pickles, lettuce, tomato and sauce.
Recipe Origin: Adapted from blog Little Miss Momma.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 4 servings
- 1/2 cup bourbon
- 1/4 cup packed dark brown sugar
- 1/4 cup low-sodium soy sauce
- 3 TBSP cider vinegar
- 1 1/2 tsp bottled minced garlic
- 1/2 tsp black or white pepper
- 1/2 tsp chili powder
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp salt
- 1 (1 lb) pork tenderloin, trimmed
- Cooking spray
- To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
- To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; Rub over pork.
- If you want to use grill, put whole tenderloin on medium grill. Cook 3-4 minutes each side. Slice and serve with sauce.
- If you want to cook pork in a skillet, cut pork crosswise into 12 slices. Heat a large nonstick skillet over medium-high heat. Coat pan with Pam. Add pork to pan; cook 4 minutes on each side. Serve with sauce.
Recipe Origin: Tore out of local magazine.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 4-6 Servings
- 1 to 1/2 lbs peeled, deveined shrimp (21 to 30 per lb, tails on)
- 20 chopped fresh mint leaves
- 1/3 cup sugar
- 1 thinly sliced shallot
- 1/3 cup light rum
- 3 TBSP fresh lime juice
- 1 TBSP vegetable oil
- 1 tsp freshly grated lime zest
- 1 tsp coarse kosher salt
- For Marinade: In a medium bowl, combine mint leaves, sugar and shallot. Pound with a wooden spoon to crush. Whisk in rum, ime juice, oil, lime zest and salt. Whisk until salt dissolves.
- For shrimp: Preheat grill on high heat.
- Put shrimp in 1 gallon resealable plastic bag and pour in marinade. Seal and marinate at room temp. for 15-20 minutes.
- Remove shrimp, reserving marinade.
- Thread shrimp onto skewers. Place on grill and baste with marinade. Close lid.
- Cook until shrimp are just beginning to brown, 1-2 minutes.
- Turn shrimp over, baste again, and close lid. Cook 1-2 minutes until browned but still moist in center (cut to check).
- Transfer shrimp to a platter, drizzle with lime juice and garnish with mint sprigs.
Recipe Origin: Tore out of a local magazine.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield:
- 1 1/2 lbs skinless, boneless chicken breasts, cut into 12 strips
- 1 10 oz can frozen margarita mix, thawed
- 2/3 cup tequila *
- 1/2 cup chopped fresh cilantro
- 2 TBSP chicken seasoning
- Vegetable oil, for the grill
- Baby arugula and lime halves, for serving
- Place chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag.
- Squeeze air out and seal.
- Massage the bag to combine ingredients.
- Refrigerate for 30 minute to 1 hour.
- Meanwhile, soak 12 wooden skewers in water.
- Preheat grill to medium.
- Remove chicken from marinade and thread onto skewer.
- Oil the grill grate, grill the skewers for 1-2 minutes per side, or until meat is cooked through.
- Serve on a platter with arugula and lime.
Notes: * I don’t really care for tequila, and I’m not going to go out of my way to buy some just to make this. Also, I’m not giving tequila soaked chicken to toddlers. So, I just make it with the frozen margarita mix and all the other ingredients.
Recipe Origin: Tore page out of local magazine.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 20
- 20 strips bacon (about 12 ounces)
- 20 medium-large shrimp, shelled and deveined (about 1 lb)
- 1/2 cup barbeque sauce
- 1/4 cup canola oil
- 3 TBSP lemon juice
- 1 tsp dijon mustard
- 3 TBSP chopped chipotles in adobo sauce
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- Freshly ground pepper.
- If using metal skewers, go to step 2. If using bamboo, soak for about 20 minutes.
- Cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels.
- Wrap a piece of bacon around each shrimp, skewer through the point where bacon ends meet to keep from unraveling. Thread 3-5 shrimp on each skewer.
- Puree the BBQ sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 tsp pepper in a blender. Set aside half the sauce for dipping.
- Preheat a grill, gril pan or broiler. Grill or broil shrimp for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through,about 4 more minutes. Serve with extra sauce.
Recipe Origin: Torn out of the pages or a local magazine.
The combination of lime and basil really adds flavor to the Tilapia. Make a little more sauce if you can.
Can either be eaten along with grilled vegetables or sliced and served in tacos.
Prep Time: 15 minutes, Cook Time: 8 minutes
Total Time: 23 minutes
Yield: Serves 4
- 4 tilapia fillets (about 1 pound)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- zest of 2 limes
- 1 tablespoon fresh basil, minced
- 2 teaspoons bourbon
- 1 teaspoon salt
- pepper to taste
Combine all ingredients except for the tilapia fillets in a resealable plastic bag. Turn to mix and add tilapia fillets. Seal and refrigerator for 30 minutes. Preheat grill. Pour marinade into a saucepan. Bring marinade to a low boil and remove from heat. Grill tilapia fillets for about 3 minutes per side over a high heat. When fish turns opaque remove from grill and serve with a few spoonfuls of marinade drizzled over top.
Recipe Origin: No clue. We’ve made it several times, and it’s good.
Prep Time: ? minutes | Cook Time: 5 minutes | Total Time: ? minutes | Yield: Serves ?
- 1 pound skinless, boneless chicken breasts, cut into 32 cubes
- 24 grape tomatoes
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 lemon
- 2 garlic cloves
- 1/4 cup fresh oregano leaves (optional)
- 3 tablespoons extra-virgin olive oil
- Preheat grill to medium-high heat.
- Thread 4 chicken cubes alternately with 3 tomatoes, if desired, onto each of 8 (12-inch) skewers. Sprinkle skewers with 1/2 teaspoon salt and pepper; coat with cooking spray. Place skewers on a grill rack coated with cooking spray; grill 3 minutes. Turn skewers over; grill 2 minutes or until chicken is done.
- Grate 1 1/2 teaspoons rind from 1 end of lemon; cut lemon in half, crosswise. Cut ungrated lemon half into quarters; reserve remaining lemon half for another use. Combine the remaining 1/4 teaspoon salt, lemon rind, garlic, and oregano in a food processor; process until finely ground, scraping sides. With motor running, slowly drizzle oil through the food chute; process until well blended. Brush oregano mixture over skewers; serve with lemon wedges.
Recipe Origin: Never made this. Adapted from Cooking Light recipe.
Also want to try this recipe for Chicken Skewers with Orzo Salad.