Grill Once, Dine Twice
July 16, 2010 - Written by Diana
We like grilled food, and grilling, but cooking a full meal every night can be time consuming and we are an easy prep/cook family. Most days I assign a person, and then that person tries to figure out a meal that won’t take up a lot of their time. Of course with my son it means Mac n cheese and hot dogs, plus something that’s not baked beans – because he doesn’t like them. If I can during the week I try to figure out something quick too. Grilling is great because not only does it taste good, but if you do it right, you get two meals out of one grilling.
We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once. We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper. Really simple. Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur. My son both nights, waved his hand over the food, and …
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Summer Fish Grilling Tips
August 17, 2009 - Written by DianaGrilled Fish, of all types is a favorite meal in our home. I’ve grilled on the gas grill, on a grill pan on top of the stove, and even in the oven. Since it’s summer and we don’t want to heat the house, grilling outside is the preferred method. Regal Springs Tilapia is helping us out with some great grilling tips for fish.
Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish!
Fabulous Fish Grilling Tips
- The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.
- Prevent Sticking, Part I: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the …
Grill Everything
August 10, 2009 - Written by DianaI once posted about Brownies – and cooking them on the grill. Truth is we like to grill as much as we can when it’s really hot outside. Last night for dinner we did just that, we grilled everything.
First, we had Bison Burgers. My mom is visiting until Wednesday so we took her to the farm market with us. She saw the stats on the Bison meat and said she’d like to try some. Bison Burgers coming up.
Corn on the Cob – I didn’t want to do the boiling water method, it was way too hot outside. Heating up an air conditioned home is counter productive. I used Linette’s idea for a guideline. We didn’t use all of the spices, just pulled out the silk and pushed the husk back over the cob. The outside of the husk was charred even though we soaked it, but the inside was perfect. It also didn’t get watered down like it does sometimes when boiled. When it’s done, pull off the husk, salt, pepper and butter.
Patty Pan Squash – I love grilled squash, so I thought these would be perfect. The …
Surprise Your Guests With Some New Tastes for the 4th.
June 30, 2009 - Written by DianaI’ve been trying out some new things and there are a few you can bring to the 4th to share with your friends, or have on hand. I like surprising people and getting them to have a taste on my dime. Sometimes you’ll don’t mind tasting something new that someone else brings just because you know you’re not wasting your money. If you like it, then you can buy it yourself next time. This time you can be the supplier.
Here are some suggestions:
Zevia - This is a new sugar free soda made with stevia – a plant based sweetener.
I’ve had stevia before, and I was not thrilled with the taste. From Wikipedia: The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia’s taste has a slower onset and longer duration than that of sugar, although some of its extracts may …
Grilled Brownie
June 29, 2009 - Written by Diana
Last night was our anniversary – and we spent the night alone without any kids, animals, noise – just the two of us spending time together. Tonight, we grilled chicken and had a salad, nothing really special, just a regular family meal. Later I was thinking about the anniversary and realized we didn’t do anything to involve the kids, so I told my husband if he ran out and picked up some ice cream I would quickly assemble a brownie (box mix). Since it’s summer and I hate heating up the house I wanted to try something new and grill it out on the deck .
I lined my cast iron grill pan with foil, sprayed it with some oil, then poured the mix in it. I placed the pan over the two middle burners which were turned on low. The two burners on the outside were on high. It baked rather quickly with the lid down and came out quite nice. When we are camping I bake biscuits and other things over the stove by flipping …
Father’s Day Recipe Resources
June 19, 2009 - Written by DianaFather’s day is fast approaching – who does the cooking in your house. Usually, unless we’re grilling, it’s me. My husband gets a day to relax and read – no work allowed. It’s true, we don’t have dads, or anywhere we have to be, so Father’s Day is very laid back. My husband is getting a grill for Father’s Day ( umm, I think I better run out to the store), so we may grill out just to try out his present. I love the idea of cooking outside and not heating the kitchen, it kind of works against the air conditioning. Here are some resources you can use to find the recipes to make Father’s Day a delicious celebration. What’s your favorite Father’s day thing to cook? Got any ideas?
- Taste of Home has great recipes contributed by home cooks from all over. Here are some suggestions: Father’s Day recipes Grilling Guide Father’s Day Recipes Created for Dads by Dads . Take a look at these Braided Pork Tenderloins.
- Kraft Foods sent out …
Grilled Stuffed Peppers
May 17, 2008 - Written by Robin
Grilled Peppers Stuffed with Black Eyed Peas
What I’m Digging: Webber’s Horseradish Mustard
April 15, 2008 - Written by Buff
This is what mustard is all about. It’s from my home town, Buffalo NY, and it’s still about the only place you can get it at a reasonable mustard price. You can get it from places like www.amazon.com or www.budricks.com. It’s smooth, it’s got some spice to it – otherwise I don’t think I would eat it. And once you’ve tried it a few times, you probably won’t go back to the regular old yellow mustard you’ve grown accustomed to. Now that grilling season is upon us, I can’t wait to use this on hamburgers and hot dogs.
What I’m digging…my Big Green Egg
March 25, 2008 - Written by Buff
“What? You’ve never heard of the Big Green Egg? Holy Jeebus. WAYSA?”
This is what I want to say to people. This is by far the best outside cooking device known to mankind. When we moved to Florida I purchased a nice sized regular grill and thought that it would suffice. Then I was looking through some old files on the computer and …well to make a long story even longer…I bought one. And then I got the bug…the BGE bug.
My poor grill. It’s only used now as a workhorse for bulk or pedestrian items such as hot dogs, hamburgers and chicken wings.
My lovely ceramic piece of art cookware takes on the rest of my grilling and roasting work. I’ve made beef jerky, smoked fish, roasted pork and grilled chicken. All of these meats come out extremely tasty, with a nice natural smoke flavor and very succulent. From the published material, I understand you can do breads and pizza in it, but I haven’t gotten there yet.
There is one down side. It’s very expensive. My medium sized BGE was about $800.
Mine is a medium sized, but I am going to keep my eye out for an extra large.
