Onion Bombs

Tanya made these this month.

Onion Bombs: 

1/2 lb ground beef
1/2 lb ground turkey
1/4 lb hot ground sausage
1/4 lb sage sausage
2 cloves garlic
Salt/pepper
1 package onion soup mix
1/2 C ketchup
1/4ish C italian bread crumbs
4oz Gorgonzola cheese (or any cheese of your choice)
2T or more fresh basil

Mix all together. Peel and slice an onion in half, now assemble the bombs by starting with the largest pair of onion halves, fill onion half on one side with meat mixture and close it with the other half. 

Cooking Instructions: 

Wrap in foil and grill 8-10min,  Flip over and grill another 8-10min.

Grilled Chicken Skewers with Asian Sweet Chili BBQ Glaze

Here is the recipe that Erin brought us a while ago. It was delicious. Rave reviews from my family! I'm definitely going to put this in the regular rotation!

Garlic-Lime Chicken

Elisha's swap masterpiece from July, 2014: Garlic-Lime Chicken.

Elisha's July Swap: Garlic Lime Chicken

This is the grill recipe that Elisha brought to the swap in July. 

Lime Rosemary Chicken

Lime Rosemary Chicken

1/2 cup lime juice

1/3 cup soy sauce

1/4 cup olive oil

2 TB sugar

1 TB oregano

1 tsp. rosemary

1/2 tsp chili powder

1/4 tsp. cayanne

2 cloves garlic, minced

Marinate chicken at least 4 hours.  Cook on grill until done.  

Honey mustard pork chops for grilling...Tanya Stewart

Honey mustard pork chops for grilling

Marinade:
6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
5-6 (8 ounce) bone-in pork loin chops

Thaw, grill and enjoy!

Sweet Asian Chicken

Made for March 2014 swap by Cindy Floyd

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen and makes 3 entrees.

1 tray (about 6 lbs) boneless, skinless chicken breasts
1 cup packed brown sugar
1 cup soy sauce
1/4 cup lime juice
1/2 tsp curry powder
3 T minced garlic
2 1/4 tsp crushed red pepper flakes

Divide chicken breasts into 3 1-gallon freezer bags. Combing the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken. Measure 1 T minced garlic and 3/4 tsp crushed red pepper into each bag. Seal and freeze.

To prepare: Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning frequently with the marinade, for 30 minutes, or until cooked through. Do not baste chicken during last 5 minutes of cooking. Discard remaining marinade.

(I ususally just cook it on the stovetop in a frying pan with the sauce.  It turns nice and glazy and delicious.)

Sweet & Saucy Chicken

Something tasty for the grill. This is one of our favorite recipes. It marinates as it thaws out and is SO yummy! Our favorite is to serve it with corn on the cob! Summer is nearly here! ;) 

Mediterranean Steak Salad

Kicking off grilling season with a yummy steak!

From The Pampered Chef: Casual Cooking, p.20

Marinade:

2/3 cup balsalmic vinaigrette salad dressing

4 garlic cloves, pressed

1 1/2 teaspoons dried oregano leaves

1/8 teaspoon coarsely ground black pepper

1 beef flank steak (1 1/2 - 2 lbs) I used Flat Iron Steak this time because that's what they had at the store

On serving day, thaw meat and discard excess marinade. Prepare on grill, medium heat for 17-21 minutes uncovered turning occasionally (medium rare 145 degrees, medium 160 degrees) to desired doneness. Cut steak in strips across grain of meat.

Recipe suggests to serve over salad with artichoke hearts, plum tomatoes, cucumber, olives, feta cheese and balsalmic vinaigrette dressing.

Juicy Cookout Burgers

This recipe is from a cookbook I received last year at Christmastime, Once-A-Month Cooking: Family Favorites by Mimi Wilson & Mary Beth Lagerborg. It's taken me about 6 months to open the book, so beware... there will likely be more to come from here in the near future!

2 lbs lean ground beef

1 8 oz can tomato sauce

1 oz envelope dry onion mushroom soup mix

In a large bowl, combine ingredients and mix gently. Shape the mixture into 6 patties. Freeze.

On serving day throw them on the grill. That easy. Hope they're yummy!

Alison's Island Chicken Marinade

* This recipe will marinate up to 3 lbs of chicken.

1/2 cup soy sauce (I use reduced sodium)

1/3 cup oil

1/4 cup water

2 T minced onion

2 T sesame seeds

1 tsp sugar

1 tsp ginger

1/2 tsp garlic powder

1/8 tsp red pepper

Blend all ingredients. Pour over whatever cuts of chicken you prefer. Marinate for 1-2 hours. Grill.

Salsa Rosa Burgers

This is a recipe that I got from e-mealz (LOVE it!) and decided to adapt to freezer cooking methods. We ate it for dinner last week and the family declared it a Gold Record, immediately. The burgers are grill or broil ready and then you add a little pizazz to the top--making them absolutely delish and low carb (which is an experiment in our neck of the woods).

Salsa Rosa Burgers

Burgers:

1-2 lbs ground beef

1 t garlic salt

¼ c parmesan cheese, per lb of meat

Snack Size Bag:

Pesto

Sandwich Size Bag:

1 can petite diced tomatoes, drained

2 t olive oil

2 t Italian seasonings

1 t minced garlic

6-Mozzarella cheese slices (I used Provolone)

For the freezer:

Mix ground beef, parmesean cheese and garlic salt together well. Form into 6 patties. Place in zip-loc for freezing.

Cooking Day:

Thaw burgers. Heat oven to 350 (if broiling!). Grill, broil or fry to desired doneness, turning

once to preserve juice and flavor! To make Salsa Rosa (already prepared in sandwich bag): Mix drained tomatoes, olive oil, garlic, dash of salt and Italian seasonings.

Spread pesto (snack size bag) on top of patty; cover with mozzarella slices. Melt under broiler. Top with 2 T salsa. Serve over lettuce leaves.

Caribbean Jerk Chicken-SUPER EASY :)

1 bottle of Kroger Caribbean Jerk Marinade

6 chicken breasts

Cooking directions:

Thaw in fridge overnight. Choice of cooking method--grill, stove top or oven..up to you!
Enjoy!

Teriyaki Burgers

Teriyaki Sauce

1/2 cup soy sauce
2 t. vegetable oil
1/2 cup sugar
1 sm minced garlic cloves
1 1/2 T. Red Wine Vinegar
1/4 t. ground ginger

2 T. Teriyaki Sauce
1 pound lean ground beef

Mix 2T.teriyaki sauce into ground beef; form four patties. Freeze patties in a gallon freezer bag. Grill or fry meat to desired pinkness.

The original recipe is from a Once-A-Month cookbook. In that recipe, you use the Teriyaki Sauce as marinade for chicken, saving out two Tablespoons of sauce for burgers and pouring the rest over chicken in a gallon bag.. This recipe stretched for 11 pounds of ground chuck.

Herbed Fish and Vegetable Packets

Fillets of cod or haddock are placed on heavy foil, and sprinkled with thyme, marjoram, and lemon juice. Frozen vegetables, topped with green onion and margarine complete the packet, which is then oven baked or grilled.


Preheat oven to 450 degrees or grill to medium high. Bake 18 to 22 minutes or until fish is flaky, or grill them for 16 to 20 minutes in covered grill.

Super Easy and Tasty A1 Burgers

Super easy burgers for the summertime grill, comin' your way!

1 1/2 lb. ground chuck

1/2 c. A1 steak sauce

1. Add A1 to burger and mix well.

2. Shape into 1/4 lb. patties

To cook--throw on the grill, fry in a pan or broil in the oven....up to you! Enjoy!

Grilled BBQ Bacon Burgers

1 1/2 lbs ground beef
5-6 slices of bacon
BBQ sauce

I hope you enjoy this simple burger to throw on the grill. I mixed the hamburger with crumbled bacon. Baste with BBQ sauce when grilling. Would be extra yummy topped with a slice of cheddar cheese and any other toppings. (I did not season the meat, so you may want to add salt & pepper or your favorite seasonings before grilling.)

Bring on summer, let the grilling commence!

Grilled Marinated Flank Steak

I found this fabulous recipe at simply recipes and couldn't wait to try it! I thought it would be a great way to have a grill ready meal from the freezer with a change from the run-of-the mill fare (hot dogs and burgers, at our place!). Enjoy!

Grilled Marinated Flank Steak Recipe

INGREDIENTS

Marinade Ingredients
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Other ingredients
2 pounds flank steak
Spice Bag: Kosher salt and Freshly ground pepper

Cooking Day Directions:

1. Thaw the flank steak completely. Set aside spice bag for step 3.
2. Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3. Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide from Men's Health magazine.
4. Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak.

Serves 6.

Seasoned Burgers with Zesty Corn Relish

Burgers seasoned with Lowry's Seasoned Salt ready for the grill

Tangy Corn Relish

from Kraftfoods.com

1 jar (10 oz.) Sweet Pickle Relish

10 oz. pkg. of frozen corn

1 small jar (2 oz.) diced pimientos, drained

1 medium onion, chopped

1 Tbsp. brown sugar

Mix all ingredients and enjoy on hamburgers, hotdogs, or as a side dish.

Grilled Pizza

I hope that you enjoy this easy & tasty twist on pizza!



Ingredients:

2 loaves frozen bread dough spinkled with garlic and coated with olive oil

Favorite Pizza toppings



Directions:

* Thaw bread dough in the fridge (this only takes a few hours or about an hour on the kitchen counter, if it starts to rise, just punch it down and go on.)

* You can stretch the dough as a loaf, or pull it into 3 or 4 balls to make individual size pizzas (a little easier to flip on the grill) The pizza will have an "organic" shape and won't likely be a perfect circle.

* Flatten dough to a thin crust, less than 1/4 inch thick

* Place directly on the grate of a medium heat grill until browned and has lines on the bottom, then flip over

* After about 1 minute on side 2, add the sauce (go light on the sauce as it can get really messy) and then your toppings.

* Close the lid on the grill to allow the cheese to melt

* Remove from the grill & enjoy!



This makes a yummy flatbread pizza. You can use traditional pizza topping, BBQ sauce & chicken, pesto & veggies... whatever you like. The first time we did it, my husband said he thought it would be simpler to call Domino's. After he was surprised how fast & tasty!