Grilled Potato Packets

The weather in NJ has finally gotten to the point where I can say, "Ohhhh it's grilling season!" Growing up it was always grilling season... my dad would be out grilling steak in the snow. I have to say I am definitely not that committed to the craft. Since I really only use my grill during the spring and summer I really look forward to it!

I had bought a few potatoes with intentions of making baked potatoes but at the last minute decided to throw them on the grill along with the steak I was making. These were to die for. I haven't had the best of luck with Pioneer Woman recipes but these were amazing. I mean... butter and cream really can't be bad. The sauce on these was incredible. I have a feeling these will be made again (and again) this spring and summer!

...you see that creamy sauce coating these? Mmmmm!

Source: Adapted from Pioneer Woman

Ingredients:
2 Russet potatoes, diced
3 tbsp butter
2 tbsp light cream
Salt
Garlic powder
Dried parsley
Crushed black pepper

Directions:
1- Lay out two foil sheets.
2- Evenly place the foil in the center of each sheet of foil.
3- Top each pile of potatoes with 1.5 tbsp butter and 1 tbsp of cream.
4- Season well with salt, garlic powder, parsley, and black pepper.
5- Roll up the foil to form a packet.
6- Cook on the hottest part of the grill for about 30 minutes.
7- Carefully open the foil. Stir well to get the sauce from the bottom to coat all of the potatoes.

Grilled Chicken Spiedies Sandwich

Freshman year of college I had a roommate from upstate NY- particularly the Binghamton area. I went home with her a few times over the year and quickly learned about chicken spiedies. If you're not from NY (like me) and have never heard of it, it's awesome. In her town they had it everywhere- on pizza, sandwiches, platters, pre-made at the grocery store, at restaurants, etc. I think I ate it in every form I could find!

Since I live a solid 4ish+ hours from there, going for a ride for some chicken is out of the question. I did some searching and came upon this recipe. It needs 24 hours-4 days to marinade (I did 2 days) so you do have to plan ahead. The end results? Delicious. I made half the recipe but next time I'd make the whole thing and use it all week in various dishes. A true throwback to freshman year!

(True confession: I made this last fall and saved it to share this spring! I didn't want to share it in the winter... and since NJ seems to be going on an endless winter, better now that never!)

Source: Grocery Budget 101

Ingredients:

Chicken spiedies:
2-1/2 pounds chicken, cubed
1 cup olive oil
1/2 cup white vinegar
1 tablespoon lemon juice
1 teaspoon salt
2-1/2 cloves garlic, minced
1 teaspoon dried oregano
1-1/2 teaspoons garlic salt
1 tablespoon and 1-1/2 teaspoons crushed dried mint
1 tablespoon dried basil
1/2 teaspoon fresh-ground black pepper

Directions:
1- In a medium bowl combine the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper, whisking together. Place the chicken in a gallon size zip-seal bag. Pour sauce over top.

2- Seal the container and shake until combined. Refrigerate for at least 24 Full hours- up to 4 days, shaking the container to turn the meat every 8 hours or so.

3- Skewer the meat with the soaked skewers and place on grill to cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F.

4- Place chicken on sandwich rolls. Top with cheese, lettuce, and any desired toppings.

Grilled Asian Glazed Chicken

(I'm choosing to ignore the fact that this is my first post in almost two months! This has been my longest break from the blog... ever. I have also been barely cooking. Yikes! All I can say is that I am so happy to have my mojo back, as is my family!)

Interesting fact: Landon loooooves Asian food. Loves. Any Asian flavor is sure to be a hit with him. Italian food? Nah. Not interested. Asian? He's obsessed. This works well for me since I, too, enjoy Asian flavors. I had planned to make bang bang chicken skewers  for dinner one night but at the last minute changed my mind since those don't work for Landon and his food allergies. I'm so glad I did because this was a meal we all enjoyed! Landon ate a whole piece of chicken and finished the leftovers over the next day or so. With a kid who survives on air and yogurt smoothies it's always a joy to find a meal he will eat!

Source: Stephanie Cooks Original

Ingredients:
3/4 pound chicken breasts

Marinade:
2 tbsp sweet Thai chili sauce
2 tsp teriyaki sauce
2 tsp honey

Glaze:
2 tbsp sweet Thai chili sauce
2 tsp teriyaki sauce
1 tbsp honey
Sesame seeds

Directions:
1- Combine the chicken with the ingredients in the marinade. Allow to sit for at least 3 hours, up to 24.
2- When ready, grill until chicken is cooked through (time varies based on thickness of chicken).
3- Combine glaze ingredients (except for sesame seeds) in a bowl. Once chicken is removed from the grill immediately brush glaze over the top. Top with sesame seeds. Serve hot.

Sweet and Spicy Grilled Shrimp

This is the last meal I made on my grill before my BRAND NEW GRILL died. Sigh. We have been loving our grill this summer but after 7-8 uses it conked out. I still have to call the manufacturer and see what they can do for us since it's really brand new. As I was waiting for the grill to heat to grill these shrimp I realized it just wasn't getting hot enough. Luckily the plan was shrimp, which don't require much heat or grill time. Had it been a steak I was intending to make I guess the meal would have had to be scratched, but shrimp are so quick cooking!

This marinade was delicious. The combo of ingredients is weird, but the flavor is fabulous. I had stumbled upon this recipe on All Recipes and decided to heavily (like, very heavily) modify it. The flavor combo was slightly smokey, slightly sweet, and full of flavor. Give it a try, we loved it!

Source: Stephanie Cooks original, inspired by All Recipes

Ingredients:

1 tbsp olive oil

1 tbsp ranch

1 tsp crushed garlic

1 tsp sriracha

1 tbsp worschershire sauce 

1 tbsp brown sugar

1/2 pound peeled and deveined shrimp

Salt and pepper

Directions:

1- Combine the first six marinade ingredients in a zipper bag or bowl. Stir well.

2- Season shrimp with salt and pepper. Toss into the marinade. Allow to sit at least one hour, up to 12.

3- When ready to cook, slide shrimp into metal or pre-soaked wooden skewers. 

4- Heat over medium-high heat on the grill, about 2-3 minutes per side.

Grilled Lemon, Rosemary, & Basil Chicken Tenders

People: I have an announcement. Landon, who refuses chicken all.the.time., ate a whole piece of this chicken. Let that sink in. I feel like I could stop talking at this point and just post the recipe, because in my world that is big enough news that there really isn't much more to say! The funny thing is I shred up a tiny piece of chicken on his plate, turned to get him rice, and came back to see no chicken left. I looked on the floor, looked in his seat, looked everywhere, because in my mind there was no way he ate it! Then he pointed to where the chicken had been and started saying, "MORE! MORE!", so I knew he did eat it. I have never been so excited over chicken in my life! Needless to say, this dinner was a huge hit in our household. John and I both enjoyed it and the leftovers were delicious in a quick pasta dish that I'll share with you on Thursday. Such an easy and delicious dinner- you must try this during these last few days of summer!

Source: The Barbee Housewife

Ingredients: 

1 pound chicken tenderloins

4 tablespoons olive oil

Juice of 1 lemon

1/3 cup honey 

3 cloves garlic, minced

1/4 teaspoon  dried oregano

1/4 teaspoon dried rosemary 

1/4 cup fresh basil, chopped 

Directions: 

1- Place the chicken tenders in a large ziplock bag. 

2- In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, rosemary, and basil. Pour the marinade over the chicken tenders. Refrigerate for 30 minutes-6 hours. 

3- When you are ready to grill, pre-heat your grill to medium-high heat. Cook for 2-3 minutes and flip, cook for 2-3 more minutes. Once chicken is cooked through, allow to rest 2-3 minutes, then serve.

Bang Bang Chicken Skewers

I don't often put the word "favorite" in front of foods because I am constantly trying new things, and therefore my favorites are constantly changing. However, I'm going to go out on a limb and say this is my favorite recipe I've made this summer, and possibly this year. I am a huge fan of bang bang shrimp. I go to Bonefish Grill a couple times a year and I solely go for that appetizer (well, and the bread.. they have good bread!) When I saw this healthier version I was intrigued. Grilled chicken, veggies, and nothing deep fried? Hmm... I was interested. I had it on my mind for a few weeks, but then Sarah made it and I knew it was destined to happen. I can't say enough about this. There's something about the smokey grill flavor with the spicy and creamy bang bang sauce that is just to die for. I served this with a simple cous cous and it was truly an amazing dinner.

Source: Slightly adapted from Taste of Home Cooking

Ingredients:
3/4 pound chicken tenderloins, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks
1 zucchini, cut into 1 inch half moons
Olive oil, a few tablespoons for drizzling
Salt and pepper, to taste
1/4 cup mayonnaise
1/4 cup Thai sweet chili sauce
2 teaspoons sriracha, or more to taste

Directions:
1- Soak wooden skewers for 30 minutes before using or you can also use metal skewers coated in cooking spray.
2- Thread the chicken, red bell pepper and zucchini onto the skewers (keep each thing separate since they have different cooking times). Drizzle the chicken and veggies with oil, then season with salt and pepper.
3- Whisk together the mayonnaise, Thai sweet chili sauce, and sriracha. Set aside.

4- Pre-heat your grill or grill pan to medium-high heat. Add the skewers. Cook the veggies for 6-8 minutes, or until tender, and the chicken 10-12 minutes, or until the meat registers at 165-170 degrees. During the last minute of cooking, brush the chicken and veggies with the sauce on all sides. Once it's done grilling, brush the remaining sauce over the chicken and veggies.

5- Remove the skewers from the grill and let rest a few minutes. Remove the chicken and veggies from the skewers before eating. 

Grilled Chicken Caesar Flatbreads

This summer I've become a very lazy blogger. In fact, this past week I've become a very lazy cook. To the point where I've only cooked one meal in the whole week... or if I'm being honest one meal in the past ten days. I need to get out of this funk, but as someone who hates heat, 5+ days of ninety degree days that feel well over 100 is killin' me. I don't even want to order take out because I don't want to interact with the delivery man at the door and let the heat in my house. It's that miserable. Ick.

However, if you feel like braving the heat to turn on your grill, this is a light and refreshing meal, perfect for these dog days of summer. I've had this meal on my radar for quite some time. Typically if I find a recipe on both Cassie's and Sarah's blogs I know I'll love it. And sure enough this was delicious. I ate it with a fork and knife, John rolled it up into a wrap, and both of us were happily eating away. I know we'll have this again and again this summer!

Source: Slightly adapted from  Cassie Craves

Ingredients:
2 boneless skinless chicken breasts
3/4 cup Caesar dressing, plus more for the salad
Juice of 1 lemon
1 tablespoon Worcestershire sauce
Chopped romaine lettuce
Parmesan cheese
2 flatbreads

Directions:
1. Combine 3/4 cup dressing, lemon juice, and Worcestershire in a plastic container or a large resealable plastic bag. Add chicken; seal container and marinate at least 2 hours, up to overnight.
2. Heat grill to medium-high heat and grill chicken until cooked through. For the last couple minutes of cooking, add flatbreads and grill each side until marked and slightly crispy. Let chicken rest, then slice on an angle.
3. Combine romaine lettuce, Caesar dressing, and Parmesan cheese. Add some of the salad mixture to each flatbread. Top with sliced chicken. Serve immediately.

Grilled Pesto Chicken with Tomato Cream Pasta

I mentioned in my last post that the grill was my new best friend and to be prepared for some recipes coming your way. This meal seriously combined my two loves- my grill and pasta. Oh, and cream. Because well... cream makes life better. So I guess my three loves... but who's counting. I turned to pinterest when I bought my grill to find some things to make that weren't the traditional hot dog, hamburger, chicken route and found a ton of interesting things. I'm so excited to make them and share them with you!

This dinner was a perfect meal. The chicken was flavorful, the pasta was delicious, and visually it was so appealing. John and I loved it as I knew we would. Landon ate a couple bites of chicken but refused to taste the pasta which is totally not like him, but whatever. And best of all this dinner gave me a flashback to John and I's early dinners together when we were first dating. We used to buy this Barilla sauce that came with a little container of pesto on the top that you'd stir in. That was our idea of a homemade fancy meal- my how times have changed (not that I'm above jarred sauce... believe me, I use it regularly). The memory made this even more delicious!

Source: Adapted from Cassie Craves

Ingredients:
2 boneless skinless chicken breasts
3/4 cup Italian dressing
1/4 cup prepared pesto
Juice of 1/2 lemon

1/2 pound pasta
1/2 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/4 cup chicken broth
1 cup tomato sauce
1/2 cup light cream
1 tablespoons prepared pesto
Salt and pepper to taste

Directions:
1. In a plastic bag or sealable container, mix together Italian dressing, pesto, and lemon juice. Add chicken and stir to coat. Cover and refrigerate at least 1 hour, up to overnight (the longer, the better). Grill the chicken until cooked through.
2. While the chicken is cooking, cook the penne in boiling salted water until al dente; drain.
3. Meanwhile, heat the olive oil in a large skillet. Add onion and cook until softened. Add garlic; cook and stir for 30 seconds. Stir in chicken stock, scraping the bottom of the pan to loosen any browned bits. Heat to boiling, then add tomato sauce and cream. Season to taste with salt and pepper. Cook and stir until sauce is slightly thickened. Stir in the pesto and heat through.
4. Gently stir the pasta into the sauce. Top each serving with sliced chicken.

Grilled Veggie Skewers with Balsamic Lemon Drizzle

John and I have been in our house for 4.5 years. This is our fourth summer in this house and we just got a grill this past week. Can you believe it?! I can't. Growing up my dad grilled year round. I have distinct memories of him out grilling in the snow- nothing held him back. And yet getting a grill here just never happened! That first summer we passed because we had so many big expenses in the new house, and then before you know it we were just used to life without one. In the past week I've cooked on the grill twice and I seriously don't know how I lived without it. Prepare to see many grill-friendly meals coming your way!

These skewers were part of the Father's Day BBQ we had (hence the less than stellar picture- I was rushing to feed a crowd). I hate making green salad for parties because I feel like it never gets eaten. I decided to make these skewers so there were fresh veggies but in a more appealing way. Give this a shot- it's truly so easy and so delicious!

Source: Stephanie Cooks Original

Ingredients:
2 zucchini, cleaned and sliced
1 yellow squash, cleaned and sliced
2 bell peppers, cut into chunks
1 pint of cherry tomatoes
1 Tbsp olive oil
1/2 tsp Italian seasonings
1/2 tsp rosemary

Drizzle ingredients:
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Italian seasonings

Directions:
1- Assemble veggies on skewers. If using wooden skewers be sure to soak them at least 10 minutes in cold water prior to assembling to prevent them from burning.
2- In a small dish coming the olive oil, Italian seasonings, and rosemary.
3- Using a basting brush brush the oil over the veggies.
4- Grill until all veggies are softened and cooked.
5- Meanwhile, combine the balsamic, olive oil, lemon, and Italian seasonings. Once the skewers are cooked, drizzle the dressing over top. Serve the extra dressing on the side for those who want more.