Archive for the ‘Grillin'’ Category

Thai Quinoa Salad

February 16, 2016

A nice mix up from the normal quinoa salad where I do either Mexican or Mediterranian flavors. I doubled this the first time I made it to make enough salads for both husband and I for the week and it was too much. This would be great for a lunch or as a side at a summer BBQ or dinner. 

Makes about 8 side servings. 



  • 1-2 cups cooked quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded/chopped red cabbage


  • 4 teaspoons fish sauce
  • 2-3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes


  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil


Combine all salad ingredients, wisk dressing and combine. Reserve toppings for just before you eat (although the herbs can be mixed in prior).  



Beef Kabob Marinade

September 23, 2014

Red or white or yellow onion
Green or any color pepper

1 c vegetable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
1/4 c dijon mustard
1.5 t ground black pepper
2 minced garlic cloves
1 t meat tenderizer (optional)

Throw all ingredients into a bag, then put on skewers when you’re about to grill. Make sure the meat chunks are small enough so the cooking time is the same for the veggies.

White Sangria

July 6, 2014

6 tablespoons sugar
2 bottles of dry white wine (dry chard or sav blanc – the cheaper the better)
6 shots of peach liquor (Schnapps is fine)
2 limes, sliced
2 lemons, sliced
5 ripe peaches, sliced
4 green apples, cored and sliced

Combine the sugar, wine and liquor and stir until the sugar is dissolved. Add the rest and let it sit for at least a few hours. Overnight is best.

Lasts for 1, maybe 2 days. Makes about 6-8 drinks depending on how tall your glasses are. Eat the fruit! It’s sooooo good.

Modified from Rachel Ray’s recipe


May 10, 2014

Good for beef or pork ribs. Soooo good.

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt (I used regular salt, all was good)
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper flakes
2 cups of your favorite barbecue sauce (recommended: Sweet Baby Ray)

Preheat oven to 300 degrees.

Peel off tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make the rub and apply on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. Bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven.

Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs.Arrange on broiler pan, bony side up, brush on sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

Turn ribs over. Repeat on other side. Alternately, you can grill the ribs on your grill to cook on the sauce.


Grilled Eggplant

July 4, 2013


1 large eggplant
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, very finely minced
1 pinch each thyme, basil, dill, and oregano
salt and freshly grated black pepper


Heat grill.
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.

I will never make pasta salad with Italian dressing again

May 22, 2013

After eating this. Holy crap it’s good.

Chicken, Avacado and Bacon Pasta Salad

1 lb whole wheat pasta, cooked and drained
2 avacadoes, diced
1 head broccoli, diced and steamed
4 roma tomatoes, seeded and diced
1 cucumber, seeded and diced (or zucchini quartered and slightly cooked in a pan)
1/2 red onion, diced
1 lb cooked and chopped bacon
2 cooked chicken breasts, shredded or cubed
3/4 C cheese (cubed muenster, goat, whatever floats your boat)
I also happened to have cubed, cooked yams on hand and it was a fabulous addition for some sweet in this salty and mustardy dish.

Dressing (I thought this would be too much but it’s not!)
1 Tb dijion mustard
3 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp onion powder
1 tsp cumin
2 tsp freshly ground black pepper
1 1/2 tsp salt
3/4 C red wine vinegar
3/4 C extra virgin olive oil

1. Whisk together dressing ingredients in a small bowl. Combine salad ingredients in large bowl and pour dressing over the top. Toss well to combine.
2. Serve at room temp for the best flavor.

Makes a huge bowl. Party or dinner size for at least 6 people.

Adapted From:

Teriyaki Marinade

May 6, 2013

makes 3 cups
1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger


In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila – marinade!


Beer Butt Chicken

September 20, 2010

We got a whole, organic, delicious chicken and wanted to treat it right.  Naturally, I figured I’d brine it and grill it.

Ingredients for Brine:

3/4 cup kosher salt

1/2 cup sugar

1 cup water, boiling

4 cups water, cold

5 sprigs rosemary & thyme (optional)

Ingredients for Grilling:

1 whole chicken

1 can beer

1/4 onion, chopped (optional)

4 cloves garlic, halved (optional, sort of)


Whatever rub you want for the chicken


Dissolve the salt in boiling water for the brine.  Once dissolved, add the cold water in your brining container, this needs to be able to hold the whole chicken in the brine and also fit in your fridge.  It does not have to be covered. Add the spices, chicken and make sure that the chicken is covered the entire way, and let sit between 4 & 8 hours.  If you’re not ready to cook your chicken, but need to take it out of the brine – it’s okay to take it out and let it sit in the fridge until you’re ready.

When you’re ready to cook, take the chicken out and rinse it thoroughly, pat dry.  Cover the chicken in EVOO and use whatever rub you’d like – we had lemon chicken seasoning and just sprinkled it on top of the EVOO and it was super crispy and delicious.

Take the beer can, and drink half.  Use a can opener to take the top off the beer can, and fill with the onion, garlic, or whatever else  you want.  You could just use the beer also.

Cook the chicken standing up on the can (you can situate the legs to help you stabilize it) over INDIRECT heat for about an hour and 15 minutes or until the chicken reaches 165 degrees in the thickest part.  For perfect indirect heat, we had a 3 burner grill and put the chicken in the center with the side burners ONLY going about med-med high so the grill was about 200 degrees or so.

When done, be very careful about lifting the chicken off the beer can – it’s super hot.  Then carve and serve after letting it sit for a few minutes. DELICIOUS!

Salmon Steaks Teriyki

July 6, 2010


1/4 cup soy sauce

2 T brown sugar

2 t chopped/minced garlic

2 t lemon juice

1/2 t asian sesame oil

1/4 t salt

4, 3/4″ to 1″ thick, salmon steaks (8-10 oz. ea)

Directions: Heat grill.  Marinade – combine soy sauce, brown sugar, garlic, lemon juice, sesame oil and salt in a large shallow glass dish.  Add salmon and turn to coat, leave sit 20 minutes.

Arrange salmon on grill and reserve the rest of the marinade.  Grill over medium-hot heat 4 minutes.  Brush with reserved marinade, turn and repeat.

Turkey Burgers

January 10, 2010

I got this from my friend Marie and it’s fantastic!


1 lb ground turkey (or chicken)

3 garlic cloves

a couple handfuls  of parm


1 T worstechire

chopped parsley

one lemon, zested and 1/2 juice

4 T evoo

Instructions: combine all ingredients into a bowl and form into patties.