Grilled Clams in Lemon Butter Sauce

Now that grilling season is in full swing, I am grilling anything and everything I can, and yes, that includes Grilled Clams in Lemon Butter Sauce!

This recipe for grilled clams is SO easy, and can be made completely on your grill (just make sure you have a cast iron or other grill-safe pot for the sauce, if not, you can make it on your stovetop).

It’s an awesome appetizer to share with friends, just don’t forget the crusty bready for dipping!

Ingredients:

  • 3 dozen clams
  • 2 sticks salted butter (1 cup)
  • the juice and zest of 1 lemon
  • 2 garlic cloves, finely minced or pressed through a garlic press
  • 1 scallion
  • 1 sprig fresh oregano
  • 2 sprigs fresh parsley
  • 1 sprig fresh basil
  • 1/4 cup dry white wine
  • ground pepper, to taste

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Grilled Margaritas

You’ve probably noticed by now that I love to grill. And with that, sometimes I grill some strange things, like this recipe for a Grilled Peach Old Fashioned Cocktail, or this recipe for Grilled Margaritas.

I’ve wanted to make another grilled cocktail since I made the Grilled Old Fashioned. Citrus is always a great option for grilling because the heat helps release the juices of the fruit. So I figured Grilled Margaritas would work great!

I also substituted in Mezcal, which is like tequila, but has a smoky flavor, perfect for grilled margaritas!

Ingredients (serves 4):

  • 1/2 cup water
  • 1/2 cup sugar, plus more for sprinkling
  • 10 limes, halved
  • 12 oz mezcal
  • 2 oz triple sec or other orange liqueur
  • ice cubes
  • salt, for garnish

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Easy Grilled Marinated Chicken

Psst. Save this recipe for Easy Grilled Marinated Chicken. It will definitely become a go to grilling recipe for you! If you’ve been following my blog for a while, you probably know how much I love my grill. I would grill absolutely everything if I could (and honestly, I’ve tried, including grilled guacamole, a grilled cocktail, and a grilled cheese plate.)

So, be prepared for plenty of grilling recipes this summer! I wanted to start off a bit simple – an easy grilled marinated chicken recipe.

This does involve some prep time, you want the chicken to sit in the marinade for a few hours at least. For the most flavor, add the chicken to the marinade the night before.

Ingredients:

  • 1/2 cup peanut or canola oil
  • 2 tablespoons sambal (such as Chabe Chili)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • 1/2 onion, chopped
  • 2 chicken breasts
  • 2 drumsticks
  • 2 chicken thighs

Continue reading Easy Grilled Marinated Chicken

Grilled Guacamole

National Guacamole Day is tomorrow (September 16th) so this recipe for Grilled Guacamole is a timely post to share!

I have wanted to make Grilled Guacamole since I first got my Coyote Grill last summer and somehow never got around to it.

The cooler weather seems to be right around the corner, so I had to make sure I made it in time!

The ingredients in guacamole work great for grilling and add a new layer of flavor to a favorite snack.

You can grill most of the ingredients: avocados, lime, red onion, jalapeno, tomato, and garlic.

Guacamole

  • 3 ripe avocados, halved and pits removed
  • 1 lime, halved
  • 1/2 small red onion
  • ½ jalapeno pepper, seeds and membranes removed
  • 1/2 tomato
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

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Beef Kofta Kebabs

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

This past weekend, we had my parents over for dinner. I had a hankering for Lamb Kofta, which is a dish of ground lamb with spices formed into meatballs and grilled.

My dad isn’t exactly the most adventurous eater, and doesn’t like lamb, so I instead decided to adapt the spices added to kofta into a marinade for beef kebabs. Kofta can be made with any ground meat, but I had some beautiful  Moyer Beef’s Rib Kebab meat on hand, so kebabs it is!

Kofta can be made with quite a range of spices, so this recipe is very adaptable. This version uses fresh parsley as well as dried spices to add a different dimension of flavor. I also served it with some tzatziki for dipping.

Ingredients:

Tzatziki (omit to make dairy free):

  • 1 cup plain low-fat Greek yogurt
  • 1/2 cucumber, seeded, finely diced
  • 1 garlic clove, minced
  • the zest of one lemon
  • the juice of one lemon
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill, chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Kebab:

  • 4 cloves of garlic, roughly chopped
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 lbs kebab meat (I used Moyer Beef’s Rib Kebab meat)

Continue reading Beef Kofta Kebabs

Grilled Vegetable Pasta Salad

My mom makes a mean pasta salad. Her mayo-less version is a mostly traditional Italian pasta salad which marinates in an Italian salad dressing for a few hours before enjoying.

This Grilled Vegetable Pasta Salad version is based on hers, but I decided to make it all the more summery but adding grill-friendly vegetables.

This is mostly a make ahead recipe. Right before serving (or while grilling up the main dish), you just add the veggies to the grill, then toss into the pasta.

I made this Grilled Vegetable Pasta Salad for friends with my recipe for Grilled T-Bone Steak with Gremolata.

Ingredients:

  • 2 boxes tri-colored pasta
  • 1 pint cherry or grape tomatoes
  • 1 onion, chopped
  • 2 bell peppers, any color, chopped
  • 1 (8 oz package) sliced baby bella mushrooms
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 3 garlic cloves, roughly chopped

Marinade

  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1/2 teaspoon celery salt
  • 1 cup white wine vinegar
  • 2 cups olive oil

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Grilled T Bone Steak with Gremolata

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

One of my favorite parts of working with Moyer Beef this summer is that I am trying cuts of beef I’ve never had before, like a T-bone steak. T-bone steak is a bone-in steak and includes the strip loin and tenderloin; it’s named a T-bone, because, well, the bone looks like a T.

T-bones are considered pretty high-quality steaks, and as such, don’t need much effort to make them taste amazing. They are also huge (in my opinion), usually 16-24+ ounces. So I invited over some friends to help my husband and me enjoy our bounty (they didn’t seem to mind too much).

For these steaks, I decided to add a simple dry rub and top with gremolata to add some freshness. Because it was absolutely beautiful this weekend, there was no way I wasn’t grilling them outdoors! The result was this Grilled T Bone Steak with Gremolata.

Ingredients:

  • 2 t-bone steaks (I used Moyer Beef’s T-Bone Steaks)

rub:

  • 2 tablespoons smoked paprika
  • 1 tablespoon chile powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper

gremolata:

  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • the zest of 1 lemon
  • 3 garlic cloves, finely minced

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Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

I’m excited to share that my blog is about to get considerably more beefy! For the next few months, I’ve partnered with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast. I’ve been sent a bunch of different cuts, so I can’t wait to share some recipes!

Source: moyerbeef.com

First up, I decided to make a grilled meal using Moyer Beef’s Angus New York Strip Steaks. New York Strip Steak is also known as Kansas City Strip Steak or Ambassador Steak in the US and Sirloin Steak or Porterhouse Steak in Europe.  This cut is particularly tender and flavorful. Angus New York Strip Steak, known for their marbling, are even more flavorful (marbling = flavor). This cut of steak comes from the short loin, along the back of the cow. (Fun fact = a T-bone steak is a New York Strip Steak with the bone and tenderloin still attached.)

So, in my opinion, the flavor of a New York Strip Steak should be allowed to mostly shine on its own. Adding a bit of fancy butter on top won’t hurt though, right?

Playing off the flavors of the Honey-Tarragon Blue Cheese Butter, I also made Grilled Tarragon Potatoes to go with the steak. The result is these crave worthy recipes for Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes!

 

Ingredients:

Steak: (serves 2, multiply as needed)

Honey-Tarragon Blue Cheese Butter: (serves up to 8)

  • 1 stick (1/2 cup) salted butter, softened to room temperature
  • 1/4 cup crumbled Blue Cheese (I used a Smokey Blue Cheese to highlight the grilling flavor)
  • 1 teaspoon honey
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/8 tsp black pepper

Grilled Tarragon Potatoes: (serves 2, multiply as needed)

  • 12 oz baby potatoes, halved (I used tri-color potatoes)
  • 1/2 shallot, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 1 tablespoon salted butter
  • zest from 1 lemon
  • salt and pepper, to taste

Continue reading Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

Grilled Red Snapper with Chunky Tomato Watermelon Salsa

I have the unnecessary “skill” of setting off my smoke alarm almost every time I use my oven or stovetop. I’m going to blame it on my house having an overly sensitive smoke alarm (which I guess is better than one that doesn’t work at all). So in the summer, I basically turn every recipe into a grilling recipe so I can cook outdoors.

This recipe is adapted from Cooking Light. Making it on the grill means I didn’t get as crispy skin on my red snapper (mainly because it stuck to the aluminum foil), but that’s ok. Feel free to check out the original recipe to make indoors.

Ingredients:

  • 1 1/2 cups halved heirloom cherry tomatoes
  • 1 1/2 cups diced seedless watermelon
  • 1/4 cup finely chopped red onion
  • 1 jalapeno, minced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 3 tablespoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 (6-oz.) skin-on red snapper fillets
  • 1/2 teaspoon black pepper

Continue reading Grilled Red Snapper with Chunky Tomato Watermelon Salsa

Memphis Style Grilled Ribs

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias

Can you believe it is almost Memorial Day? Since the first relatively nice day we had this spring, I’ve been dreaming of warm weather and outdoor grilling; I cannot wait to kick off the unofficial start of summer with a true backyard barbecue! To break in my grill for the season, what better choice than to get some ribs on the grill?

I have a few recipes on my blog for Slow Cooker Ribs, dripping in yummy homemade barbecue sauce. But when it comes to ribs on the grill, I like mine smoky and seasoned with a flavorful dry rub, like this recipe for Memphis Style Grilled Ribs. Grilling ribs takes some time but is a pretty simple process. Cooking them low and slow results in a wonderfully tender meat that is nice and juicy on the inside, with a beautiful crust on the outside.

I picked up a rack of Smithfield Fresh Pork Back Ribs from Walmart, as well as some charcoal, and hickory wood chips. Smithfield Fresh Pork ribs are hand-trimmed and have no added hormones or steroids. They are extra tender and juicy, making them perfect for grilling.

(As a said above, smoky ribs are a favorite of mine!) I love love love the flavor that charcoal imparts on grilled food.

Adding some chips on top of the charcoal adds another level of smoky flavor to the ribs.

So let’s get grilling!

Ingredients:

  • ~3 lbs Smithfield Fresh Pork Back Ribs
  • 1 cup hickory wood chips
  • charcoal

Dry Rub:

  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon salt
  • 1/2 tablespoon cumin
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper

Mop Sauce:

  • 1/4 cup distilled white vinegar
  • 1/4 cup water
  • the juice of 1 orange
  • 2 tablespoons of the dry rub

Continue reading Memphis Style Grilled Ribs

Chelo Kebab

Chelo Kebab or Chelow Kebab is a Persian dish made with steamed saffron rice and kebabs. This version parboils the rice which then browns in a large pan, covered with a cloth, and steams with a little bit of butter to deliver a crispy, golden crust.

The lamb kebobs are marinated for hours to lock in flavor. The result is probably one of my favorite dishes I’ve made recently; it’s well worth the morning prep to have an amazing dinner!

Ingredients:

Kebab:

  • 2 onions, very finely chopped (or pureed)
  • 2 garlic cloves, minced (or pureed)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 18 grape tomatoes
  • Cooking spray

Chelo:

  • 1 1/2 cups uncooked basmati rice
  • 6 cups water
  • 2 teaspoons salt
  • 3 tablespoons unsalted butter, melted and divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon saffron threads, crushed
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 lemon, cut into 6 wedges

Continue reading Chelo Kebab

Grilled Chicken Cacciatore

One of my favorite things to throw on the grill are vegetables, something magical and delicious happens when vegetables are grilled. One night, we were doing a bit of a fridge cleaning meal and ended up with ingredients for chicken cacciatore — mushrooms, peppers, chicken, etc. But, we wanted to use my Coyote Outdoor Grill, so Grilled Chicken Cacciatore was born.  I didn’t have 2 big enough grill-safe pots, so this entire recipe isn’t made on the grill, but it can be if you’d like!

(To see some of my other recipes I’ve made using my beloved grill, check them out here.)

I threw in some summer squash and zucchini too, because it’s summer and we had some in the fridge. Feel free to omit.

Ingredients:

For the grill:

  • 2 bell peppers, any colors, chopped into bite-sized pieces
  • 1 yellow onion, chopped
  • 1 (8 oz) container sliced baby bella mushrooms
  • 1 zucchini, thinly sliced
  • 1 summer squash, thinly sliced
  • 2 garlic cloves, smashed
  • 4 chicken breasts (or chicken tenders like I used)
  • 4 chicken drumsticks
  • olive oil, to taste
  • salt and pepper, to taste

For the stovetop (unless you have oven-safe pots):

  • 1 cup rice
  • 1 3/4 cup chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 (28 oz) can tomato puree
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup red wine
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon fennel seeds
  • fresh parsley, for garnish

Continue reading Grilled Chicken Cacciatore

Grilled Camembert Cheese Plate

Note: I was sent a jar of Maille Rosemary Honey Mustard to try. Opinions are my own.

I’m kind of obsessed with my new Coyote Outdoor Grill. I’ve basically made a game out of finding things I can grill that are a bit outside of the box. (To see some of my other recipes I’ve made using my beloved grill, check them out here.) So, today, I bring you a grilled cheese plate, specifically a Grilled Camembert Cheese Plate.

Cheese with a thick outer rind, like a Camembert or Brie, are perfect for grilling. The inside becomes this beautiful gooey dip that I just cannot get enough of.

Just sticking a round of cheese on a grill honestly wouldn’t make for much of a recipe, so I decided to grill the whole cheese plate! I paired my lovely cheese with Grilled Rosemary Cashews and Brandied Rosemary Cherries. To finish off the plate, I included honey for drizzling as well as Maille’s Rosemary Honey Mustard that comes in the most beautiful green sandstone jar.

I was sent a jar of the Honey Mustard and I knew it would be the perfect addition to this cheese plate!

Ingredients:

For Grilled Rosemary Cashews:

  • 1/2 cup roasted cashews
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1 teaspoon butter

For Brandied Rosemary Cherries:

  • 1/2 cup dried cherries
  • 4 tablespoons Brandy
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon sugar
  • the zest from 1 orange

For Grilled Camembert:

  • 1 Camembert round, at room temperature
  • Olive oil, for brushing

Other Cheese Plate Ingredients:

  • local honey
  • Maille Rosemary Honey Mustard
  • French bread, cut into 1 inch slices and grilled

Continue reading Grilled Camembert Cheese Plate

Grilled Peach Old Fashioned Cocktail

Note: I was sent a Coyote Outdoor Grill to participate in the #CoyoteChallenge. All opinions are mine alone.

I am absolutely loving my Coyote Outdoor Grill; I have been grilling anything and everything I can find! To see some of my other recipes I’ve made using my beloved grill, check them out here. This time, I wanted to branch out and find recipes that you may not necessarily consider making on the grill.

I found this awesome recipe for a Grilled Old Fashioned from Damaris Phillips (Food Network). How does one grill a cocktail? Well, you grill the fruit that goes into it!

I kept to the recipe for the most part, but added in some peaches for extra flavor because my husband loves all things peach and ended up with this recipe for Grilled Peach Old Fashioned Cocktail. I also substituted in Rye Whiskey to suit our personal tastes. Feel free to use your favorite bourbon of choice instead.

My friends and I loooooove Old Fashioned’s so I was thrilled to find a new version of our favorite cocktail. I make a mean Fizzy Old Fashioned that is a perfect “punch” for groups of friends; it’s not nearly as strong as a typical Old Fashioned, but the bourbon taste is still very present.

Ingredients:

  • 1/2 orange, cut into slices
  • 12 pitted cherries
  • 1 peach, cut into quarter slices, with the stone removed
  • Cooking Spray
  • 5 tablespoons turbinado sugar (such as Sugar in the Raw)
  • 3 dashes bitters
  • 1 (750-ml bottle) rye whiskey (such as Bulleit Rye)
  • 1 liter club soda, cold or  blood orange soda, cold
  • ice

A quick note for my gluten-free friends. Rye whiskey, obviously derived from rye, is gluten-free. The distilling process removes the gluten proteins. So drink away!

Continue reading Grilled Peach Old Fashioned Cocktail

Grilled Caesar Salad

Note: I was sent a Coyote Outdoor Grill to participate in the #CoyoteChallenge. All opinions are mine alone.

If you’ve never had Grilled Caesar Salad before, you’re in for a treat! This variation on the classic adds a bit of smokiness from the grill. I added in some grilled tomatoes as well, because who doesn’t love tomatoes?

The dressing for this recipe is Greek-yogurt based, so its slightly tangy and perfect with the charred bits of romaine lettuce. I found the dressing recipe on myrecipes.com.

Ingredients:

For the dressing:

  • 3 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 tablespoons grated Parmesan cheese
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon water
  • 2 teaspoons extra-virgin olive oil
  • 1 1/4 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 anchovy fillet, finely chopped (can omit to make vegetarian)
  • 1 small garlic clove, minced
  • 1/4 teaspoon ground pepper

For the salad:

  • 2 romaine hearts, halved lengthwise
  • salt and pepper, to taste
  • the juice of 1/2 lemon
  • cooking spray
  • ~20 cherry tomatoes
  • 4 slices of a French baguette
  • shaved Parmesan cheese, if desired

Continue reading Grilled Caesar Salad

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