It's Almost Summer Time And These Five Recipes For The Grill Are Perfect

Servings: 12-14

INGREDIENTS

1-2 onions, quartered

6 bell peppers, cut in 1.5-inch squares

1 pound cubed steak

1 pound cubed chicken breast

1 pound shrimp, deveined and peeled with the tail on

3 teaspoons salt (1 teaspoon per protein)

3 teaspoons pepper (1 teaspoon per protein)

3 tablespoons garlic powder (1 tablespoon per protein)

3 tablespoons chili powder (1 tablespoon per protein)

3 teaspoons cumin (1 teaspoon per protein)

PREPARATION

1. Place each meat in a gallon-sized plastic bag and cover with spices ingredients. Close the bag and shake until evenly coated.

2. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)

3. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows:

a) Steak - 155ºF/70ºC

b) Chicken - 165ºF/75ºC

c) Shrimp - 145ºF/65ºC

4. Enjoy!

Servings: 6

INGREDIENTS

Volcanoes:

6 large russet potatoes

3 cups cheddar cheese

8 ounces cream cheese

1 cup green onions

12 slices of bacon

Garnish:

Sour cream

Green onions

INSTRUCTIONS

1. Preheat the grill to 400˚F/200˚C.

2. Thoroughly scrub the potatoes until they are clean and poke a few holes around the potato to vent.

3. Wrap in aluminium foil and place on the grill to cook for 20 minutes over direct heat.

4. In the meantime, mix half of the cheddar cheese (1½ cups), cream cheese, and green onions until well-combined. Set aside.

5. Remove the potatoes from the grill and let them rest until they are cool enough to handle.

6. Unwrap the potato and cut off the ends so that it will stand up.

7. Using a melon baller or a spoon, carve out the center of the potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well.

8. Fill the potato with the cheese mixture and wrap 2 slices of bacon around the potato. Secure the bacon with toothpicks if necessary.

9. Lower the grill temperature to about 350˚F/175˚C and place potatoes over indirect heat on the grill for 30 minutes with the lid closed.

10. Top with the remaining cheddar cheese and cook for another 15 minutes.

11. Garnish with a dollop of sour cream and some green onions.

12. Enjoy!

Servings: 10

INGREDIENTS

2 cans biscuit dough

½ cup sugar

½ cup flour

½ tablespoon cinnamon

¼ teaspoon salt

1½ cups blueberries

1½ cups strawberries

1½ cups blackberries

1½ cups raspberries

½ cup sugar

3 tablespoons cornstarch

Ice cream, for topping

PREPARATION

1. Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.

2. Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.

3. On the grill, using a disposable foil pan or grill-proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.

4. Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.

5. Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F/175˚C, grill for 20 minutes.

6. Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).

7. Remove from the grill & serve with a scoop of ice cream.

8. Enjoy!

Servings: 2

INGREDIENTS

2 salmon fillets

¼ cup olive oil

Salt, to taste

Pepper, to taste

3 lemons (1 juiced, 2 sliced)

2 cloves garlic, minced

3 sprigs rosemary (1 for marinade, 2 for grilling)

1 sprig thyme

1 pound asparagus

Garnish:

Parsley

PREPARATION

1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.

2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.

3. Preheat only half of the grill to medium-high heat for indirect grilling.

4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.

5. Bend each piece of asparagus until the woody end snaps off and discard it.

6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).

7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.

8. Close the cover and grill for 20 minutes.

9. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.

10. Enjoy!

Servings: 2

INGREDIENTS

Vegetable dressing:

½ cup red wine vinegar

½ teaspoon pepper

¼ teaspoon salt

1 teaspoon oregano

2 cloves garlic

¼ cup olive oil

1 zucchini

1 summer squash

1 small red onion

1 red bell pepper

1 yellow bell pepper

1½ pound rib eye steak

Salt, to taste

Pepper, to taste

1 bag mixed greens salad

Salad Dressing:

Olive oil, to taste

Red wine vinegar, to taste

Salt, to taste

Pepper, to taste

PREPARATION

1. Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.

2. Combine red wine vinegar, pepper, salt, oregano, and garlic. Whisk in the olive oil and coat vegetables in the dressing.

3. Season the rib eye with salt and pepper.

4. Grill steak over medium-high heat for 5-7 minutes on each side. (Times may vary depending on the grill and how well-done you like your steak).

5. Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side. (Times may vary depending on the grill)

6. Remove steak from the grill and let rest for 10 minutes.

7. Cut vegetables into bite-size pieces and slice the steak into strips.

8. Arrange vegetables and steak on a bed of mixed greens.

9. Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.

10. Serve & enjoy!