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Grilled Meatloaf

15 Apr

Grilled meatloaf

As one of my favorite uses for the very versatile Dorothy Lynch dressing, this makes an incredibly moist, sweet, flavorful meatloaf.  The glaze is so easy and even Trevor likes it.  I prefer it to a baked meatloaf for a few reasons: it doesn’t end up floating in grease, I can easily grill my accompaniments, and, the biggie!, zero clean up.

Ingredients

  • 2 lbs. hamburger
  • 3/4 cup oatmeal
  • 2 T minced onion
  • 1 tsp. dried parsley
  • 1 tsp. Worcestershire sauce
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 cup Dorothy Lynch Home Style Dressing‚ (separated 3/4 cup and 1/4 cup)
  • 1 T Dijon mustard

Preparation

In a large bowl, combine the oatmeal, onion, parsley, Worcestershire, eggs and 3/4 cup Dorothy Lynch.  Crumble beef over mixture and mix well with hands.  Shape into two loaves on a sheet of heavy-duty foil (do not seal foil).  Combine reserved dressing and mustard and spread over loaves.

Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Brush tops with additional sauce/dressing if desired. Let stand for 10 minutes before slicing.

Grilled meatloaf b

Recipe inspired by Dorothy Lynch Home Style Dressing

Photos by me, mylittlefoodspot

Grilled Burgers

21 Sep

I love a nice medium burger with a juicy pink center.  Unfortunately, that’s not a very safe option for me, let alone my young’uns.  My dilemma: I want to practice good food safety, but I am sick of eating dry, overcooked hamburgers that I have to wash down with a glass of milk.  Enter: the moist maker.  Some people disgustedly call it “filler”, but I have discovered that about 1/4 cup of quick oats per pound of ground beef is just enough to hold the juices in and create a sumptuous, delectable hamburger.  Don’t forget the works.

Ingredients

  • 1 pound lean ground beef
  • 1/4 cup quick cooking oats
  • 1 tablespoon favorite seasoning (I use McCormick’s Hamburger or Misty’s Steakhouse)

Mix ingredients well (nobody wants a straight shot of salty seasoning in a single bite) and form into patties.  Grill over medium heat until juices run clear.  Top with your favorite condiments and enjoy.

Recipe and photo by me, My Little Food Spot

Chicken Cordon Bleu Sandwiches

27 Jul

In the dead heat of summer I found a recipe on foodnetwork.com for a broiled chicken cordon bleu sandwich.  It’s essentially chicken cordon bleu without all the work of pounding and stuffing and breading.  There was only one problem: it utilized the oven.  When we are having 100+ degree temps for seemingly weeks on end, I don’t bake anything unless I absolutely have to.  So I took the recipe from the broiler to the grill and altered some ingredients to use what I had on hand; provolone instead of mozzarella and Sam’s spring mix instead of watercress and arugula.  The result: a delicious, easy summer meal that doesn’t turn my house into a furnace.

Ingredients

  • 4 skinless, boneless chicken thighs
  • EVOO
  • Kosher salt and freshly ground pepper
  • 4 slices Black Forest ham
  • 4 slices provolone or mozzarella
  • 1 baguette
  • 3 tablespoons dijon mustard
  • 1 bunch arugula or other baby lettuce, tough stems removed

Preheat the grill.  Brush the chicken with 1 tablespoon olive oil and season with salt and pepper.  Grill chicken until cooked through.

While the chicken grills, slice baguette length-wise and cross-cut it into two sections; brush each piece with olive oil and sprinkle with salt and pepper.

Add bread, face down on grill.  Top each piece of chicken with 1 slice ham and 1 slice provolone.  Grill until cheese melts and bread is lightly toasted.  Season chicken with salt and drizzle with olive oil.

Spread the top halves of baguette with mustard. Toss the arugula with 1/2 tablespoon olive oil and season with salt and pepper.  Sandwich chicken and arugula between baguette halves.

Recipe inspired by foodnetwork.com

Photos by me, My Little Food Spot

Grilled Salmon with Sweet Soy Slaw

20 Jun

I had no idea you could buy broccoli slaw at the grocery store.  But it’s there, and with this sweet, soy sauce, it’s good.  My super picky three year old won’t touch the slaw (because it’s green), but he gobbles up the salmon with this tasty marinade.

Ingredients

  • 1  cup soy sauce
  • 1  tablespoon  canola oil
  • 4  pieces crystallized ginger
  • 2  garlic cloves, minced
  • 1 1/2  cups  sugar
  • 4  (4-ounce) salmon fillets
  • 1  (12-ounce) packages broccoli slaw
  • 1/8  cup  green onions, chopped
  • 1/2  tablespoon  sesame seeds, toasted
  • Salt and pepper to taste

Combine first 4 ingredients in a small saucepan over medium heat.  Stir in sugar.  Cook for 10 minutes or until sugar dissolves, stirring occasionally.  Remove from heat.  (Mixture will thicken).  Reserve 3/4 cup soy mixture, and set aside.

Brush both sides of salmon evenly with remaining soy mixture; cover and let stand 10 minutes.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until fish flakes with a fork.

Toss together broccoli slaw, green onions, sesame seeds, and 1/4 cup reserved soy mixture; top with grilled salmon.  Season with salt and pepper to taste.  Serve with remaining reserved 1/2 cup soy mixture for dipping.

Recipe from SouthernLiving.com

Photo by me, My Little Food Spot

Grilled Chicken with Italian Salsa

20 Jun

Simple, healthy, delicious.  The salsa is like a bruschetta, minus the oil.  Excellent served over a bed of fresh baby spinach or with sauteed spinach on the side.  Slice a loaf of ciabatta, brush it with olive oil, sprinkle with salt and pepper and toss it on the grill just before the chicken is done.  I just made it for a friend who recently had a baby.  It’s perfect for a summer “gift meal” because you can get the chicken marinading in a zip-top bag, package up the salsa in a reused sour cream tub and drop it off early.  All they have to do that evening is throw it on the grill.  On those super hot days your friends won’t have to heat up their house with the oven and they will have absolutely zero clean-up.

Ingredients for Salsa:

  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. freshly ground black pepper

Ingredients for Chicken and Marinade:

  • 1 tsp. oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tsp. rosemary
  • 1 tsp. parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl.  Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade.  Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.  Serve with salsa.

 

Recipe from myrecipes.com

Photo by me, My Little Food Spot.

Chipotle Steak

14 Jun
We don’t make this one often but I often wonder why.  My theory is that steak is such a special treat for me that I don’t generally like to doctor it up; I prefer to enjoy it in its natural, unaltered form.  These flavors play so well together, though, that it does the exact opposite of “ruining a good thing.”  Try it and I am certain you will agree that it truly elevates your favorite cut of beef.
On the night pictured in this photo I also added a sliced bell pepper to the grill.
Ingredients
  • 2 6-8 oz. steaks of your choice
  • 1 canned chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 3 medium tomatoes, cut in thick slices
  • 2 medium avocados, halved, pitted, peeled and sliced
  • 1/2 small onion, thinly sliced

Sprinkle steaks with salt and pepper. Spread each with 1 tsp. of the adobo sauce.

Grill steak over medium coals, turning once. Allow 12-15 minutes for medium. Grill onion on foil till slightly tender.

For dressing, in screw-top jar combine chopped chipotle pepper, oil and vinegar. Shake.

Slice steaks. Serve with tomatoes and avocado slices. Add onion; drizzle dressing.

 

Recipe taken from Better Homes and Gardens

Photo by me, My Little Food Spot

Andy’s Potatoes

16 Jan

My mom used to make these for my brother (and I guess the rest of us) as a way to get him to eat…and eat a lot.  We still call them Andy potatoes and, for some reason, I often forget about them but am always pleased when I think of them and they make it to my table.  Here they are with a new recipe for sloppy joes.

Ingredients

  • 4-5 Yukon Gold or other potatoes, scrubbed, unpeeled, and sliced
  • 1 packet Good Seasons Italian Dressing powder
  • 1/4 cup olive oil, or your preferred cooking oil
  • 2 T butter, cut into small cubes

Option A: Layer potatoes evenly in 9×13 baking dish.  In a small bowl, stir oil and Italian dressing together.  Pour over potatoes and toss to coat.  Bake at 350 for 40 minutes or more, stirring every fifteen minutes, until potatoes are tender and browned to taste.  If potatoes begin to stick or look too dry, add cubed butter and/or additional oil.

Option B: Slice cleaned potatoes almost through, but so they are still one intact piece.  Place on individual foil squares, dot with butter, and pour dressing/oil mixture evenly over potatoes.  Seal foil tightly and grill over medium heat.

Recipe by Mom Y.

Photo by mylittlefoodspot