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.

Recipe inspired by Dorothy Lynch Home Style Dressing

Photos by me, mylittlefoodspot

Grilled Burgers

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

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

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

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

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

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

Grilled Chicken and Pesto Farfalle

This has met with great success in the past.  Since it’s the mid of winter in Nebraska, tonight I’m trying it with baked chicken.  And since one batch of white enchiladas on Tuesday was not enough for the five of us plus kids (Andy, Nichole and my mom were the extras) I may just double this.  Which means I’ll have to go shopping for more pasta.  Nuts.

Ingredients

• 1 3/4  pounds  skinless, boneless chicken breast halves
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• Cooking spray
• 20  ounces  uncooked farfalle (bow tie pasta)
• 1  tablespoon  butter
• 3  garlic cloves, minced
• 1 1/2  cups  1% low-fat milk, divided
• 2  tablespoons  all-purpose flour
• 1  (3.5-ounce) jar commercial pesto (about 1/3 cup)
• 3/4  cup  half-and-half
• 2  cups  (8 ounces) shredded fresh Parmesan cheese, divided
• 4  cups  halved grape tomatoes (about 2 pints)
• 1/2  cup  chopped fresh basil

Prepare grill to medium-high heat.

Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.

Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Nutritional Information

Calories:508 (30% from fat)

Fat:16.7g (sat 7.7g,mono 6.5g,poly 1.1g)

Protein:38.3g

Carbohydrate:50.7g

Fiber:2.9g

Cholesterol:81mg

Iron:3.5mg

Sodium:781mg

Calcium:397mg

photo taken from theculinarychronicles.com

Grilled Fingerling Potatoes

(Or any other type of potato).  Just a simple and tasty accompaniment to many grilled meals.  I received a huge burlap sack of white potatoes from my MIL so we have been eating these like crazy.

Ingredients

• 1 1/2 pounds fingerling potatoes, sliced lengthwise
• 1 T olive oil
• 1/2 tsp. salt
• 1 T flat leaf parsley or dried equivalent

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Set a cooling rack over half of cooking grate. In a small bowl, mix potatoes and 1 tbsp. oil. Spread potatoes on rack and grill until browned, turning occasionally, about 10 minutes.

Transfer potatoes to a platter. Sprinkle potatoes with salt and parsley.

recipe from myrecipes.com

Photo by me, My Little Food Spot

Grilled Jerk Chicken

For Jerk Marinade:

• 3 scallions, chopped
• 4 large garlic cloves, chopped
• 1 small onion, chopped
• 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
• 1/4 cup fresh squeezed lime juice
• 2 T soy sauce
• 3 T olive oil
• 1 1/2 T salt
• 1 T packed brown sugar
• 1 T fresh thyme leaves or 1 tsp dried thyme leaves
• 2 tsp ground allspice
• 2 tsp freshly ground black pepper
• 3/4 tsp freshly grated nutmeg, packed
• 1/2 tsp ground cinnamon

For the chicken:

• 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.