Take Out The Grill And Start Cooking!
Labor Day is the unofficial end of the summer season, but we still have plenty of time to keep those grills fired up and cookin’! Grab yourself a fresh cylinder of propane to keep enjoying the grilling season!
Here are some finger-lickin’ good summertime faves to make for dinner, lunch, or even a BBQ bash!
Healthy Grilled Shrimp Fajita
Cooking in a foil packet is easy and easy to clean up. Throw together these tasty ingredients and you have yourself a grilled stir-fry. Try this recipe for seafood lovers.
- 2 large bell peppers, sliced 1/2-inch thick
- 1 large onion, sliced 1/2-inch thick
- 1 bunch of scallions, quartered crosswise
- 2 tbsp. olive oil
- 1/2 tsp. chipotle chile powder
- 1/2 tsp. ground cumin
- Kosher salt
- 1 1/4 lbs extra-large shrimp, peeled and deveined with tails removed
- 2 limes, halved
- Twelve 6-inch flour tortillas
- 1/2 cup packed cilantro leaves and tender stems
- Salsa and chopped avocado (optional)
- Set your grill to medium to high heat. Combine the bell pepper, onion, scallions, oil, chile powder, cumin, and ¼ teaspoon of salt in a large bowl. Set aside.
- Tear a piece of heavy-duty tin foil into two 18-inch pieces. Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border. Place the shrimp on top of the vegetables and squeeze limes on top of the complete mixture. Place your other piece of foil on top and close tightly so no leaks happen!
- Create two more 18-inch pieces of foil and place the tortillas on top (overlapping a little), and cover this as you did with the shrimp/vegetable mixture. You have two packets now!
- Put the shrimp packet on the grill. Close the grill lid and cook for 12 minutes. You do not need to turn the packet over. Do not worry if your packet expands a little, it is okay. After 12 minutes, carefully remove the packet with tongs onto a plate. Set aside. Place your tortilla packet on the grill for approximately 4 minutes (2 minutes for each side). Open your shrimp packet and scatter cilantro over the shrimp, and serve with warm tortillas and any additional toppings you’d like (salsa, avocado, sour cream).
Grilled Buffalo Chicken Sandwiches
Switching gears to a chicken-inspired grill recipe! This will definitely cure any cravings for wings.
- 1/2 cup hot sauce
- 1/4 cup unsalted butter
- 3 tbsp. ketchup
- 4 boneless, skinless chicken breasts
- hamburger buns
- 1/2 cup ranch dressing
Blue Cheese Apple Slaw
- 1 cup packed shredded savoy cabbage
- 1 small apple
- 2 celery ribs
- 1 1/2 oz. blue cheese
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 shallot
- 3 tbsp. olive oil
- 1 1/2 tbsp. apple cider vinegar
- 1/2 tsp. sugar
- Preheat your grill to medium-high heat. Combine hot sauce, butter, and ketchup in a bowl. Save ¼ of the mixture.
- Add chicken to the mixture and marinate for 20 minutes.
- Grill chicken covered until it reaches 165 degrees F, internally. 5-7 minutes per side. Lightly toast your buns on the grill and spread dressing on buns.
- To make the slaw combine all slaw ingredients in a large bowl.
- Top your chicken with the slaw and reserved marinade and you are all done!
Grilled Pound Cake with Sour Cherry Topping
And what is dinner without dessert? This recipe throws an interesting spin on a traditional cold, out-of-the-box pound cake. This is sure to be a crowd pleaser for those with a sweet tooth.
- 1 1/2 lb. fresh sour cherries
- 3/4 cup sugar
- .13 tsp. salt
- 1 cup sour cream
- 2 tbsp. brown sugar
- 1/2 tsp. fresh lemon juice
- 8 slice pound cake
- In a medium pan over medium heat, bring cherries, sugar, ¼ cup water, and salt to a boil.
- Stir occasionally, until syrupy. This should take about 10 minutes.
- Let cool.
- Heat your grill to medium.
- In a small bowl, mix sour cream, brown sugar, and lemon juice; chill until ready to use.
- Grill pound cake until char marks form, about 1 1/2 minutes per side.
- Transfer pound cake to a plate and top each slice with a dollop of the sour cream mixture and 1/3 cup cherry syrup