For The Love Of The Grill

BBQ, the words bring to my mind shaky images of too done ribs, or charred chicken.
This gal was nervous and a tad intimidated this summer as the season of outdoor cooking came down.

Then, somewhere between the marinades and the meat choices, a miracle happened.
I discovered I love grill cooking.
This hidden world of delicious food cooked outside to keep the house cool was opened to me.

Dave has gotten the BBQ thing down. Slow and low that is what we say. Slowly cook on low heat.

We have been enjoying a lot of marinated meat this summer.... plus grilled veggies.
I love to make Greek turkey burgers too. Stuffed inside of a pita, these are fabulous.

My next undertaking is the great Shish-kabob!
Using some delicious looking America's Test Kitchen Recipes.

Here is to a yummy summer of grilling, swimming and general sun merriment.
I will leave you with my new favorite marinade/grilled chicken recipe.

4 limes
1 can of pineapple juice
1/2 cup sugar
2 cloves of chopped garlic
1/2 onion cut up.
Marinate 4 Chicken Breasts
( if you get the ones from Costco I slice them in half and they go twice as far and are super thick)

When they are ready to be cooked
Combine the juice of two limes, sugar and a wee bit of black pepper.
Brush on the grilling chicken.
Take slices of pineapple and char them.
Top the chicken and there ya go!

Super Easy Fish Tacos

Fish tacos are an acquired taste but, for me they are a favorite dinner!
Here is a very simple version you can make in no-time

8-10 Pieces of frozen fried fish (Or  non breaded fish whatever you wish)
16 Corn Tortillas (Two for every taco you will make)
2-3 cups of coleslaw mix (from the bag)
Mayonnaise to taste
Squeeze of lime
1/2 a Jalapeno
shredded cheese
Tomatoes, onions and cilantro (Chopped to make pico de gallo)  

Cook fish as directed (depending on what fish you have)
Combine coleslaw, mayo, lime and jalapeno and set aside to allow flavors to meld.

Once fish are fully cooked.
Build your taco as follows~
Use two corn tortillas per taco
Lay the fish down on the bottom, top with cheese,
then pico de gallo and finally with the spicy slaw mix.

These are scrumptious and are simple, when you want to enjoy the quick flavor of a fish taco.
You can take more time to create a more complex taco and that is fun too. Yum yum

Creamy Hamburger Noodle Bake

This was so delicious and easy!
I made it this morning, to enjoy after church and
I was one happy camper as I sat down to lunch with my husband.

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese or I used cream cheese instead
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese.
Add a lot of freshly ground black pepper.
Add to noodles and stir. Add green onions and stir.
To assemble, add noodles to baking dish
Top with hamburger/sauce mix. Finish with cheddar cheese.
Cook for about 20 minutes or until hot and bubbly

Chicken With Peppers And Balsamic Reduction

This is a dish that is so tasty yet, it is quick  to whip up!
 I serve it on a bed of Cous Cous that has
feta, cracked pepper, garlic, Oregano and little olive oil mixed in.

4 Chicken Breasts
2 cups of sliced sweet tri color peppers
1 cup balsamic vinegar
2-3 tablespoons Olive Oil
3 large tablespoons sugar
Salt, Pepper, Oregeno, basil, garlic

Saute your chicken breast in some olive oilc~ Add spices!
Saute your peppers in olive oil and water till they are well cooked 
Remove peppers
Add the vinegar, sugar and olive oil to pan
Using a whisk to scrap along the bottom, cook the mixture till it is reduced
or about 10-15 minutes.
When chicken is almost finished pour reduction and the peppers over the top.
Top chicken with the sauce and peppers

Serve on a bed of Rice or Cous Cous

Pork Chops In What I Call The One Dish Wonder

4-5 Pork chops ( I use very thin cuts without bone)
A scant amount of Olive Oil to cook the meat in
1 Can of Cream of Mushroom Soup
Salt and Pepper to taste

Fry Pork Chops in a pan that has a lid available for covering later.
Cook till done and then pour soup over the top.
Allow to simmer for 15 minutes scraping the pan every so often
Cover with lid and turn off stove-top

Cook rice according to directions.
Cube carrots and add peas to rice at the beginning of the cooking process.

To serve place a Pork Chop along with a spoon-full of gravy on the rice.
So very delicious!
So very easy
So very 80's !