For the Grill

Your July 4th BBQ is just around the corner.  Here are some quick and easy ideas that are sure to be crowd pleasers.  

Vegetable Skewers

 Soak skewers for 30 minutes.  Cut peppers, onions, asparagus, mushrooms, and any other desired vegetables into large, bite-sized pieces.  Thread vegetables onto soaked skewer leaving a little space between for even cooking.  Brush vegetables with olive oil and sprinkle with salted and pepper.  Place on grill, turning frequently for 5-10 minutes.

Soak skewers for 30 minutes.  Cut peppers, onions, asparagus, mushrooms, and any other desired vegetables into large, bite-sized pieces.  Thread vegetables onto soaked skewer leaving a little space between for even cooking.  Brush vegetables with olive oil and sprinkle with salted and pepper.  Place on grill, turning frequently for 5-10 minutes.

Campfire Potatoes

 

  • 1 lb. russet potatoes, cut into 1-inch pieces
  • 1 medium yellow or red onion, cut into small chunks
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 3 tbsp fresh rosemary
  • ½ tsp smoked paprika
  • ½ tsp or more salt
  • ½ tsp ground pepper

Preheat the grill to medium heat. In a large bowl, combine the potatoes, onion, garlic and olive oil. Toss to coat the vegetables. Add in the rosemary, smoked paprika, salt and pepper, and toss to coat again. Using 2 pieces of foil, form an X by overlapping the foil. Place the potato mixture in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal. Use a third piece of foil to wrap around the package. Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until the potatoes are tender and starting to brown.

 

Bacon Wrapped Asparagus

 Trim each asparagus and break spear in half.  Slice each strip of bacon in half, then wrap it around both halves of the asparagus spear. Toothpick the bacon and spears to keep together.  Grill for about 15 minutes, flipping them over and cook another 15 minutes.  Remove toothpicks.

Trim each asparagus and break spear in half.  Slice each strip of bacon in half, then wrap it around both halves of the asparagus spear. Toothpick the bacon and spears to keep together.  Grill for about 15 minutes, flipping them over and cook another 15 minutes.  Remove toothpicks.

Korean Grilled Chicken

 

  • 2 boneless, skinless chicken breasts, cut in half lengthwise
  • 1/4 cup sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup finely chopped yellow onion
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp light brown sugar
  • 1 garlic cloves, minced

Pound the chicken breast to an even thickness. In a medium bowl, combine the soy sauce, hoisin sauce, onion, sesame oil, ginger, brown sugar, and garlic.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour. Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Enjoy, 
     Emily