Monday, July 18, 2016

Grilled Zucchini

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Grilled Zucchini and Squash
Grilled zucchini squash recipe
An easy and healthy veggie side dish to compliment any meal.  While shopping last week Fran had picked up a strip steak for me and a turkey burger for herself.

 Fran eats much healthier than I do. While I was heating up the grill and grilling the steak and burger she prepared some zucchini and yellow squash. For this easy grilled zucchini squash recipe.

Here is how she did it:

Sliced the zucchini and squash length wise about ¼ inch to ½ inch thick.

Brushed olive oil on both sides.

Seasoned with some Italian seasoning.

Then layered with fresh grated Parmesan cheese.

After the steak and turkey burger finished cooking on the grill, I took the zucchini and squash slices and placed them directly on the grill surface on the medium setting.

Quickly grilled these for about a minute per side, just enough to show the grill marks, you don’t want to over cook them, as they will turn out too soft and mushy.

They came out perfect and made a tasty veggie side dish. Quick and easy is the way that I like it.

Here is another great idea for grilled veggies, one of my earlier posts: Grilled Stacked Veggies, this one you can really make a meal out of.

As always thanks for stopping by and I hope you enjoy!

Sunday, July 17, 2016

Grilled Rosemary Ranch Chicken

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Grilled Rosemary Ranch Chicken


This is another one of our summer grilling favorites. Our daughter Jamie found this grilled rosemary chicken recipe and has been making this for a couple of years now.

This was part of our 4th of July weekend menu, along with our Grilled Leg of Lamb, and I couldn’t resist posting it. Here is the recipe that Jamie uses for this delicious grilled chicken:


The chicken breasts are cut into about 1” cubes and marinated overnight. Of course, Jamie did all of the work all I had to do was Skewer the chicken and grill it to perfection.

Chicken marinated and on skewers
Marinated overnight and on the skewers
 I had my Huntington Gas Grill set on the medium setting, and grilled the chicken for about 10 minutes turning the skewers frequently.

It turned out to be juicy and packed full of flavor, as this recipe always is. If you’re going to have guests over for a cookout, you’ll for sure impress them with this recipe. This Rosemary Ranch Chicken will disappear very quickly, and your guests will be asking for the recipe. I can honestly say this is a must add to your summer grilling list.

As always Thanks for stopping by and I hope you enjoy

Monday, July 11, 2016

Grilled Lamb

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best grilled lamb recipe

Best Grilled Lamb Recipe:

I was bound and determined to make this grilled lamb leg recipe as part of our 4th of July weekend this year.  We grew up in Western Pennsylvania where lamb on the rod is very popular, but that is not the case here in Western New York.

Lamb on the rod is the leg of the lamb cubed up and grilled on skewers, and best served with Syrian Bread, garlic sauce, and a peppers and onion sauce. All of which I will tell you how we made.

My daughter picked up two boneless 3-pound legs of lamb packages at Sam’s Club and asked the butcher to cube it up for grilling on skewers. You can do this yourself just trim the fat and cut into nice 1 inch pieces. 

I marinated the lamb in Italian salad dressing and placed it in the refrigerator over night.  We also made the garlic sauce and peppers and onion sauce the day before.


grilled leg lamb marinade
Marinade with Italian Salad Dressing
 Easy Garlic Sauce Recipe:
 
10 cloves of fresh garlic
16 oz. sour cream
1 tablespoon lemon juice
1 tablespoon oil

Add all these ingredients into a blender or your food processor, we used our NutriBullet to do this, and mix until it is liquid, then refrigerate it overnight.

How to make the Peppers and Onion Sauce:

2 medium sized onions (Diced)
2 16 oz. jars of hot or mild pepper rings (I used one hot and one mild)
1 tablespoon oil

Mix in a large bowl and refrigerate overnight.


easy garlic sauce recipe
Pepper and onions and garlic sauce
 Time to cook the lamb, I skewered the lamb and seasoned it with salt, pepper and garlic powder. I set the grill on the medium setting and grilled it for about 12 to 15 minutes turning the skewers frequently. I also switched the skewers around to avoid hot spots on the grill.


grilled boneless leg lamb

Now off of the skewers and onto a plate, I used a two-prong fork to push the lamb off of the skewers. You can have the two sauces on the side or I like to spoon both sauces over my lamb, add a slice of the Syrian Bread for dipping and enjoy. Click here to get the recipe for the Syrian Bread.

You might also like my: Southwestern Grilled Chicken Breasts

As always thanks for stopping by and I hope you enjoy.

Syrian Bread

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Fresh baked Syrian Bread



This bread is a great flat bread to serve with lunch or dinner. We serve this bread with a wonderful dish called Lamb on the Rod. 

Grilled leg of lamb
Grilled Lamb served with Syrian Bread
 Where I grew up you can buy this bread in any grocery store, but not here in Western New York. Since we were having lamb on the rod I decided to make my own fresh.

So I did what anybody would do, I searched the internet, and found this recipe on:


I modified it just a bit by using less yeast, I also doubled the recipe, which would have called for 3 teaspoons of yeast I used one package of dry yeast or 2-1/4 teaspoons. Sue’s recipe mixes the dough in a bread machine, but I used my KitchenAid Stand Mixer.

By doubling the recipe, I yielded one nice 12-inch flat bread and four small about 8 inches round flat breads.

It came out perfect and was a delightful add to our grilled lamb on the rod, so thank you. Sue Litster.

As always thanks for stopping by and I hope you enjoy.
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