Tag: Coyote Outdoor

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

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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

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Grilled Corn with Chive Butter

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

Last night, we finally broke in our snazzy new Coyote Outdoor Grill; it’s about time I started the Coyote Challenge! (Granted, I just got back from my honeymoon; it’s difficult to grill when you’re in a different country!) We had friends along for the adventure, so we made a few simple items to try out the grill.

Despite it being July, none of us had eaten corn on the cob yet! So naturally, we decided to make a quick grilled corn with an easy chive butter to test out the vegetable/fish grates. There isn’t much to it, so this recipe for Grilled Corn with Chive Butter was the perfect way to try out the grill for the first time.

We also shared a huge delicious piece of steak that Steve (our grill-master for the evening) had marinated first in an IPA (yum) and then transferred it into a more traditional herbed marinade (double yum). It was so juicy and delicious!

There were some other yummy grilling experiments that took place, but discussion of those are for another post. On to the recipe!

Ingredients:

  • 4 ears of corn, shucked
  • 1/4 cup salted butter, at room temperature
  • 1 tablespoon finely chopped chives, plus more for garnish
  • cooking spray, for the grill
  • salt, if desired

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