Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce

 

This dish was only made so that I could try a new creamy and (oh, so) delicious sauce.

Is that wrong?

If so, I don't want to ever be right....

I just threw the marinade for the shrimp together at the last minute.  It was the sauce, the sauce I just couldn't wait to dive into.  I believe it would be wonderful with chicken too, so don't worry if you aren't into seafood, you can still enjoy this sauce.

Heck, you all know me well enough - you could eat this sauce by itself - I would NEVER judge! (although I might ask for a spoon!!)

Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce
Sauce recipe adapted from Cooking.com
- Serves 2 -
Printable Recipe 
Ingredients:
3/4 lb large or extra large shrimp, peeled and deveined
1 Tablespoon Sriracha
1 teaspoon lime juice
salt and pepper
1/4 cup sour cream
2 teaspoons hoisin
2 teaspoons Sriracha
1/2 teaspoon lime juice

Directions:
Place the shrimp in a large bowl.  Add the sriracha and lime juice, toss to combine.  Season with salt and pepper.  Cover and let marinate in the refrigerator for 1 hour.

Meanwhile, in a small bowl, combine the sour cream, hoisin, sriracha, and lime juice until well blended.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Oil a grill tray (I used large shrimp and they were a bit too small for my skewers - if you don't have that problem, by all means, use skewers... just remember to soak them in water for 30 minutes if you are using wooded ones).  Place the shrimp on the grill tray and grill for 5 minutes or until shrimp is pink and cooked through.  I turned mine at least once while on the tray.  Remove from grill.  Serve over rice with veggies and top with creamy, cooling Asian sauce.  Enjoy! 

One Year Ago:  The Real Chimichurri

Grilled BCT Sandwiches

That's Bacon, Cheese and Tomato for those of you that are wondering :)  And it was damn (sorry for the language kids) good!

The only problem with this sandwich was that as I sat there consuming it, I thought of so many ways to make it better - like adding arugala or even lettuce - or adding a basil mayonnaise - or sliced cucumber.... mmmmmmmmmm!!!

Despite what I COULD have done, this was a simple little sandwich with a lot of fantastic flavor.  It just goes to prove, you can grill anything!!

Grilled BCT Sandwiches
Created by Jenn's Food Journey
- Makes 4 sandwiches -
Printable Recipe 
Ingredients:
1 french baguette, cut into 4 equal loaves and split lengthwise
olive oil
1 clove of garlic, sliced in half
12 slices of bacon
sliced cheese (whatever kind you want and as much as you want)
1 tomato, sliced thin

Directions:
Preheat grill to 350 degrees F.  Cook bacon until crispy.  You can do this on the stove, on the grill (in a cast iron skillet), or in the oven.  Just make sure it gets cooked :)

Brush the cut sides of the baguette with olive oil.  Place the bread cut side down and grill for about 2-3 minutes or until toasted.  Rub each grilled side with the cut side of the garlic clove.  Place the bread back on the grill, grill side up, and top with cheese.  Close the lid and allow the cheese to melt.  Top one side of the loaf with a tomato, the other side with the bacon.  Remove from grill and place top and bottom half together.  Or, build it however you feel fit.  Just enjoy!!

One Year Ago:  Greek Honey & Lemon Pork Chops

Grilled Steaks with Chipotle Butter and Feta Oregano Butter

As I walked through the grocery store with no idea of what I was going to make for dinner, I scanned the meat counter/aisle - walked away - went back - walked away - went back and finally decided on some steak.  By the time I arrived back home, I realized that I had not one good idea on what to do with said steaks.  I paced around the kitchen, I looked through recipes I have been wanting to make, I looked in the fridge and the pantry.... FINALLY, I decided on a simple grilled steak with a little compound butter as a compliment.

I decided to throw together two different types of butters.  I just couldn't decided on which I thought would be the best, so why limit ourselves, right?  The feta oregano butter ended up being my favorite.  Salty and tangy - it complimented the sweet vinegary flavor of the steak.  Don't get me wrong, the chipotle butter was fantastic too.  If I was every FORCED to say which was my favorite, the feta would be the one :)  Good thing I'm not being forced though!!

Grilled Steaks with Chipotle Butter and Feta Oregano Butter
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup pomegranate balsamic vinegar
2 Tablespoons olive oil
1 lb steak - whatever cut you choose (we had sirloins)
For the chipotle butter -
2 Tablespoons unsalted butter, room temperature
1 Tablespoon chipotle puree
1/2 teaspoon brown sugar
For the feta oregano butter -
2 Tablespoons unsalted butter, room temperature
1 Tablespoon feta cheese, crumbled
1 teaspoon dried oregano
1/4 teaspoon white pepper

Directions:
Mix together the vinegar and olive oil.  Place the steaks in a shallow dish or resealable bag.  Pour the marinade over it and let rest in the fridge for 2-4 hours.

Meanwhile, in separate bowls, mix together the ingredients for the compound butters.  Cover and place in refrigerator until about 30 minutes before you are ready to use.

Preheat grill to 375-400 degrees F.  Remove the steaks from the marinade and place directly over the fire.  Grill about 5-10 minutes per side, depending on desired doneness.  Remove from grill and allow to rest for 5 minutes.  Top with one dollop of each butter and allow to melt a bit!  Enjoy!

One Year Ago:  Whole Grain Penne with Creamy Sausage Alfredo

Thai Shrimp & Chicken Stir Fry with Tomatoes and Basil

 

I'm just gonna say it..... this was THE BEST stir fry that I have made!  I think I may have said that once before...but this one... this one has now surpassed that one, whichever one it was!  This stir fry was fresh, it was delicious, it was gorgeous to look at... what else can you really ask for in a dish??

I wish there was more of it right now...  I want to make this at least 3 times a week...  I think I had a dream about this last night...  Have I mentioned how good this stir fry was??

Thai Shrimp & Chicken Stir Fry with Tomatoes and Basil
Adapted from The Food Network
Printable Recipe 
Ingredients:
1/4 cup low sodium soy sauce
2 Tablespoons water
1 Tablespoon fish sauce
2 Tablespoons brown sugar
1/4 teaspoon ground ginger
1 teaspoon red chile flakes
1 teaspoon cornstarch
1 Tablespoon vegetable oil
1 large chicken breast, cut into bite size chunks
1/2 pound large shrimp, peeled and deveined if necessary
1 large or 2 small red bell peppers, diced
1 jalapeno, thinly sliced
1 garlic clove, finely minced
1/2 - 1 cup cherry tomatoes, halved
3/4 cup loosely packed fresh basil leaves

Directions:
In a bowl or measuring cup, combine the soy, water, fish sauce, sugar, ginger, red pepper flakes, and cornstarch; set aside.

Heat the oil in a wok or large, deep non-stick skillet over medium high heat.  Add the chicken and stir-fry until almost cooked through, about 3 minutes.  Add the red pepper and jalapeno, stir fry another 2 minutes.  Add the shrimp and stir fry until pink, about 2 minutes.  Add the garlic, saute 1 minute.  Stir in the soy sauce mixture.  Bring to a boil and stir fry until the sauces glazes the shrimp, about 1 minute more. Add the tomatoes and stir to coat.  Remove the pan from the heat, tear basil by hand and stir to combine.  Transfer to a serving dish and serve immediately.  Enjoy!

One Year Ago:  Grilled Provençal Chicken

Asian Sloppy Joes

When I saw this recipe posted on Bo's Bowl, I instantly knew I was going to make it.  I mean, come on.. Asian flavors.... you know I'm all about that!  And sloppy joes?  Well, I'll let you in on a little secret:  I LOVE sloppy joes.  I'm not even ashamed to admit that it doesn't even have to be homemade, I'll eat Manwich if it's put in front of me... I don't know what it is about loose meat sandwiches, but they are one of my favorites.

Ok, enough about me, let's talk about these Asian Sloppy Joes - They were incredible!  It was a perfect little twist on the classic sandwich.  Next time, I might make them a bit more on the spicier side... maybe add a bit of Sriracha to it, but otherwise, I wouldn't change a thing.  I served this with a some Sriracha coleslaw and it was the perfect dinner for a busy week night!

Asian Sloppy Joes
Adapted from Bo's Bowl
Printable Recipe 
Ingredients:
1 teaspoon vegetable oil
1/2 sweet onion, finely chopped
1 jalapeno, chopped (for less heat, remove the seeds and membranes)
1 red bell pepper, chopped
1/2 lb ground beef
1/2 lb ground pork
1 Tablespoon sambal oelek
1/2 cup roma tomatoes, chopped
1/4 cup hoisin sauce
salt and pepper
4 hamburger buns

Directions:
In a large, deep non-stick skillet, heat the oil over medium heat.  Add the onions and saute until softened, about 5-8 minutes.  Add the jalapeno and red pepper and saute another 5 minutes.  Add the beef and the pork, breaking it up with a wooden spoon.  Let meat brown, about 5-8 minutes.  Add the hoisin, stirring to combine.  Add the tomatoes and season with salt and pepper.  Bring the mixture to a slow simmer and cook for about 15-20 minutes or until the sauce has thickened up a bit.  Taste and adjust seasoning if necessary.  Serve on hamburger buns.  Enjoy!

One Year Ago:  Grilled Tilapia with Butter and Key Lime Juice

Photo Friday - Wish You Were Here

Actually, I wish I was here....  :)

Don't forget to stop by Fire Day Friday at Our Krazy Kitchen and check out this delicious little number:

Grilled Chicken with Orange Chipotle Glaze

Have a great weekend everyone!
Ciao!
Jenn

One Year Ago:  Peanut Butter Cup Pie

Chorizo Sliders with Chipotle Mayonnaise

So I had this idea in my head to make chorizo burgers of some kind for a few weeks now.  Once I finally had all the ingredients in front of me, it was really just a matter of choice:  Do I make big ol' burgers out of these, are do I go for the more bite size fun sliders?  After talking to Chris, the decision was easily made - sliders it would be.

Now our sliders were simple, a small slice of tomato, lettuce, a little cheese.  But, the piéce de résistance was the chipotle mayo.  It complemented the spice of the chorizo extremely well.  It was almost as if they were born to be together!

I like to use Hawaiian sweet bread rolls for our sliders, but you can use your favorite slider roll, it's not going to matter, you just need to make these.  There, I said it :)

Chorizo Sliders with Chipotle Mayonnaise
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3/4 lb pork chorizo
1/2 lb ground pork
3 Tablespoons mayonnaise
1 Tablespoon chipotle puree
1/2 teaspoon lime juice
cheese
lettuce
sliced tomato
slider buns

Directions:
In a large bowl, mix together the chorizo and ground pork until very well combined.  From small patties - I made about 15 patties, approximately 3-inches in diameter.  No need to season these, the chorizo has plenty of flavor, trust me.

In a small bowl, mix together the mayo, chipotle puree, and lime juice.  Set aside.

Preheat grill to 375 degrees F.  Place chorizo patties directly over the fire and grill about 5-6 minutes per side.  Top with cheese and grill until cheese is melted.  Remove from grill and allow to rest for 4 minutes.  Build your slider by slathering both sides of the buns with the chipotle may, top with slider, lettuce, and tomato.  Enjoy!

One Year Ago:  Lemon Dill Tilapia

Jalapeno Beef Kabobs with Roasted Garlic Aioli

For some reason, with all the grilling I do, I have not posted a recipe for kabobs yet.  A year and a half of blogging and no kabobs... I think that might actually be sacrilegious :)

I believe this is a great kabob recipe to start with.  I mean jalapeno and beef - how can you go wrong??  Add a little roasted garlic aioli and ... well... need I say more?

I probably should say more, but really... don't the pictures just speak for themselves?  The steak is marinated in a jalapeno hot sauce and beer and then is laced on skewers with red pepper, onion, and of course, jalapenos!  They are actually fantastic just like that, but you know me and sauces... the aioli was just a given :)

Jalapeno Beef Kabobs with Roasted Garlic Aioli
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup jalapeno hot sauce (I used Arizona Gunslinger Green Jalapeno Hot Sauce)
1/2 cup beer
1 lb top sirloin, cut into 1-inch chunks
1 zucchini, cut lengthwise, then into 1 in chunks
1 large red bell pepper, cut into chunks
3-4 jalapenos, cut into chunks
1/2 sweet onion, cut into chunks
olive oil
salt and pepper
wooden skewers - soaked in water for at least 30 minutes
For the aioli -
4 cloves of garlic, skin on, wrapped in foil, drizzled with olive oil
5 Tablespoons mayonnaise
1 1/2 Tablespoons lemon juice
1 teaspoon Dijon mustard

Directions:
Mix together the jalapeno hot sauce and the beer.  Place the cut up steak in a resealable bag and pour the marinade over it.  Seal bag and place in refrigerator for 4 hours.

Preheat grill to 375 degrees F.  Place the foil wrapped garlic on the grill and allow to "roast" for 8-10 minutes.  Remove and allow to cool.  Squeeze cooled garlic from skins and place in food processor.  Add mayonnaise, lemon juice, and Dijon.  Pulse until well blended.  Place in serving bowl and set aside.

Remove the steak from the marinade and thread onto the water soaked skewers, alternating in the veggies.  I left the zucchini on a separate skewer as I wanted to cook it for less time.  You can do whichever you way choose.  Place directly over the fire and allow to grill about 8 minutes.  Flip/rotate the skewers and allow to grill another 8 minutes.  Carefully remove from grill.  Serve over rice with roasted garlic aioli and enjoy!

One Year Ago:  Strawberry Ice Cream

Potatoes with Lima Bean Gravy

I know what some of you might be thinking... lima bean gravy?  Geez, Jenn, we've never even seen a lima bean hit your plate before, what gives?  Well, let me tell you what gives... it's called a challenge.  That's right my loyal readers, this blogger was challenged.  And, not being one to back down from a challenge (no matter how unappealing it might sound at first) I accepted.

So, what was the challenge?  Lima beans, of course.  I'm not a fan of lima beans.  Never have been, never will be (or will I be???).  But, my friend Stephen (The Obsessive Chef), enjoys them - he even stews them with jalapenos!  Stephen promised me that he could get me to eat lima beans and enjoy them.  I told him, he was crazy... well, maybe I didn't actually tell him, but I thought it, nonetheless.  How in the world could he get me to actually enjoy lima beans?  After many emails back and forth, he asked that if he came up with a way that he believed I would be able to enjoy them, would I be willing to at least try it.  How could I say no?

The great thing about Stephen was that he was willing to try something that he always told me he was not that incredibly fond of - tilapia.  To him, it was always mushy, and he was not into "floppia" tilapia :)  After we both agreed on a recipe, the challenge was set.

I know you must be on the edge of your seat at this point.  The big question being:  Did Stephen create a dish that made me a fan of lima beans?  If you go by just the gravy, no, I'm still not a huge fan.. it still had the lima bean flavor I do not enjoy.  BUT... added with the potatoes it wasn't that bad.  Would I make this dish again... unfortunately not.. BUT, am I glad that I tried it at least?  Absolutely!  I could not, in good conscience encourage everyone to try something new, if I did not lead by example.

Thanks for the challenge Stephen!

Potatoes with Lima Bean Gravy
Slightly adapted from Stephen, The Obsessive Chef
- Serves 2 -
Printable Recipe 
Ingredients:
1/2 lb small baby red potatoes, halved
7 oz lima beans (drained)
1/2 Tablespoon olive oil
1 1/2 Tablespoons unsalted butter, divided (room temperature)
3 Tablespoons chicken broth
half a pint cream
1-2 Tablespoons lemon juice
1-2 Tablespoons grated parmesan cheese
salt and pepper to taste

Directions:
Blanch the potatoes in boiling water for 5 minutes.  Drain.  Heat olive oil and 1 tablespoons of the butter in a skillet over medium heat.  Add the drained potatoes and cook until golden brown, about 8-10 minutes. Remove from pan with a slotted spoon and set aside.  Add the lima beans to the same pan with chicken broth and a little salt and pepper.  Allow to simmer for 8 minutes.  Remove with a slotted spoon and place in a food processor along with the cream, lemon juice, and parmesan cheese.  Pulse until pureed.  Place the potatoes and lima bean gravy back in the pan and reheat, stirring to combine everything.  Taste for seasoning.  Serve warm and enjoy! 

One Year Ago:  Pork Paillards

Smoked Pepper Tilapia

Now don't run away.. just because the name of the recipe starts off with smoked, does not mean that you have to have a smoker to make this.... so stay, sit back... find out what this fish is really all about :)

Besides the fact that I over cook the fish just a tiny, tiny bit - In my want to make sure it was cooked, I went a little too far - it was still delicious!  Spicy and smokey - it was .. wait, I already said delicious, so I'm going to go with wonderful!  The only thing this was missing was a little LEMON AIOLI.  That would have given it a nice little zing while cooling down the spice just a bit.

My method of cooking this fish was on the grill, but don't worry, you can easily do this in the oven or even in a frying pan on the stove top.  If you bake it, I would recommend 375-400 degrees F for about 12-15 minutes.  Just make sure the fish flakes easily with a fork when it's done.

Smoked Pepper Tilapia
Adapted from Better Homes & Gardens
- Serves 2 -
Printable Recipe 
Ingredients:
2 large Tilapia fillets
1 1/2 Tablespoons chipotle puree
1/2 red sweet potato, roughly chopped
1 Tablespoon lime juice
1/2 teaspoon dried oregano
1 large garlic clove, quartered
1/4 teaspoon salt
lemon aioli (optional)

Directions:
In a blender or food processor, add all of the ingredients EXCEPT the tilapia.  Cover and pulse until pureed.  Rinse the fish and place in a shallow dish.  Pour the marinade over the fish, cover, and place in refrigerator for 30 minutes to one hour.

Preheat grill to 375 degrees F.  Spray a grill sheet with non-stick cooking spray and place on the heated grill.  Shake off any excess marinade from the fish and place on prepared grill sheet.  Cover the grill and allow to grill for 15 minutes, turning the grill sheet at least once, or until the fish flakes easily with a fork.  Carefully remove from grill.  Serve with lemon aioli if desired.  Enjoy!

(Nutritional facts per serving (1 fillet): 199 calories, 4g fat, 55mg cholesterol, 284mg sodium, 3g carbohydrate, 36g protein)

One Year Ago:  Grilled Parmesan Corn on the Cob

Spice Rubbed Ribs with Chipotle-Honey Glaze

I think I have finally perfected the art of grilling ribs.  I don't normally toot my own horn (TOOT TOOT!) but, these ribs were probably the best I have made since I started grilling.  Seriously.  Best ever.  There I said it.

Alright, I didn't create the recipe, but I did execute it superbly, if I do say so myself. These ribs were incredibly flavorful and the meat pulled off of the bone perfectly - and I do mean perfectly.  You see, Chris and I were watching a barbecue competition of some kind on the Food Network and one of the judges said that the sign of a really good rib is that the meat doesn't just fall of the bone, but when you bite on it, the meat pulls smoothly away from the bone, leaving the bone fairly clean.  THAT is what happened with these ribs.

I don't know what else to say about them other than ... they were A-MAZE-ING!!!

Spice Rubbed Ribs with Chipotle-Honey Glaze
Adapted from Bobby Flay
Printable Recipe 
Ingredients:
2 Tablespoons ancho chili powder
1 Tablespoon Spanish paprika
1 Tablespoon pepper
1 Tablespoon dry mustard
1 Tablespoon kosher salt
1/2 teaspoon ground coriander
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1 teaspoon Aleppo peppers (can substitute red pepper flakes)
1 rack baby back or pork back ribs
1/2 cup honey
2 Tablespoons chipotle puree (to make puree, place whole can of chipotle peppers in adobo sauce into food processor and pulse until pureed)

Directions:
In a small bowl, mix the first 9 ingredients together until well combined.  Rinse of the ribs and pat dry.  Rub the mixture all over both sides of the ribs, wrap in plastic wrap, and place in refrigerator for 6 hours.

When ribs are ready to grill, preheat grill to 375 degrees F.  Mix together the honey and the chipotle puree (taste to make sure you have the right heat and sweet).  Remove the ribs from the plastic wrap and place on a sheet of aluminum foil.  Brush half of the honey mixture on the ribs and wrap them up.  Place over indirect heat on the grill and allow to cook for 1 hour.  Remove the ribs from the foil and place over direct heat for another 15-20 minutes, basting with the remaining glaze in the last 5-10 minutes of cooking.  Remove from grill and allow to rest for at least 5 minutes.  Enjoy!
 

One Year Ago:  Grilled Chicken with Yogurt, Hot Pepper, and Garlic

Hoisin Peanut Butter Grilled Chicken

Ok, Ok, I charred the hell out of this chicken.  I didn't mean to.  Honestly.  I blame it on the hoisin peanut butter glaze.  Yea... that's it... the glaze attracted the fire and caused ghastly burns.  Yea, that's what happened.  It just couldn't have been that I broke a big rule when it comes to grilling:  I walked away from the grill and left it unattended.  I know, I slapped my own hands, so no need to send over the rulers!!  The great thing is, it still tasted amazing!!  But still... It sure doesn't make for a good photo. :)

Despite how charred and burned this chicken looks, the final outcome was delicious.  The chicken was moist (thanks to brining of course) and so incredibly flavorful.  Though, I will admit, I am a sucker for anything with hoisin and/or peanut butter in it!

If you really want to see a good picture... something that truly does this chicken justice.. Check out Victor's site - Random Cuisine - plus he gives you a way to bake the chicken, just in case you don't want to make this on the grill.

Hoisin Peanut Butter Grilled Chicken
Adapted from Random Cuisine
- Serves 2 -
Printable Recipe 
Ingredients:
1/2 a whole chicken
2 cups water
1 1/2 Tablespoons kosher salt
1 1/2 Tablespoons granulated sugar
1 Tablespoon minced garlic
1 Tablespoons Aleppo peppers (or red pepper flakes)
1 large garlic clove, finely minced
3 Tablespoons hoisin sauce
2 Tablespoons creamy peanut butter
1/4 teaspoon ground ginger
1 Tablespoons low sodium soy sauce
1/4 teaspoon sesame oil
1 teaspoon lemon juice
1 teaspoon Sriracha

Directions:
Mix together the water, salt, sugar, garlic, and Aleppo peppers.  Place the chicken in a resealable bag inside a large bowl.  Pour the brine over the chicken, seal the bag, and refrigerate for at least 2 hours.  Remove chicken from brine and thoroughly rinse under cool water.  Pat dry and place in shallow dish.

Meanwhile, in a bowl, combine the garlic, hoisin, peanut butter, ginger, soy, sesame, lemon juice, and Sriracha.  Reserve half of the sauce.  Pour the other half of the sauce over the chicken and allow to marinate for 4 hours.

Preheat grill to 375 degrees.  Rub oil on the grill grates.  Shake off any access marinade from the chicken and place skin side down over direct heat.  Grill for 8 minutes.  Turn the heat off directly under the chicken, or move to indirect heat, and continue to grill another 10 minutes.  Flip the chicken, baste with 1 Tablespoon of the reserved sauce.  Let the chicken cook another 15-20 minutes or until the chicken reaches a temperature of 160 degrees F in the breast and 180 degrees F in the deep thigh.  Remove from grill and allow to rest 5 minutes.  Serve with any remaining sauce.  Enjoy!

One Year Ago:  Spicy Beef Stir Fry

Grilled Tilapia with Mustard Chive Sauce

Have you missed my beloved tilapia??  It's been a while since I've posted a recipe for tilapia... Ok, let's not hide the fact that this is really a recipe for the sauce, but come on... I knew you've been longing for a tilapia recipe and I just didn't want to disappoint!! :)

Now this is a sauce that can be made with almost any fish, you don't have to use tilapia.  And, if you don't want to grill the fish, check out the original recipe on how to broil the fish.  Either way, the sauce is tangy and flavorful and brings a nice little something to plain old fish.  Heck you could even use this on pork or chicken :)

Grilled Tilapia with Mustard Chive Sauce
Adapted from Giada De Laurentiis
- Serves 2-4 -
Printable Recipe 
Ingredients:
1/4 cup plain Greek yogurt
1 Tablespoons mayo
2 teaspoons honey
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
2 Tablespoons fresh chives, chopped
4 tilapia fillets
salt and pepper

Directions:
In a bowl, mix together the yogurt, mayo, honey, mustard, and lemon juice until well combined.  Stir in the chives.

Preheat grill to 375 degrees F.  Tear off four squares of aluminum foil and spray with non-stick cooking spray.  Rinse the fish and pat dry.  Season with salt and pepper and place one piece of fish on each aluminum square.  Spoon 1/2 a tablespoon of the mustard chive sauce over each piece of fish, close the aluminum around the fish.  Place directly over the fire and grill for 12-14 minutes, rotating fish at least once.  Carefully remove from the grill and from the aluminum packets.  Serve with additional mustard chive sauce.  Enjoy!

One Year Ago:  Sweet and Spicy Tilapia

Grilled Pineapple Pound Cake Delight

Can you believe, out of all the grilled recipes I have posted, I have yet to post a grilled dessert?  I know it's hard to believe, but it's absolutely, 100% the truth.

Well, let me tell you, this is was a great dessert to start out with.  Ok, so pound cake isn't the lightest of desserts, but sometimes you just have to throw caution to the wind and go for it!!  This is simple, sweet, and light.  A perfect end to a great grilled summer meal.

Grilled Pineapple Pound Cake Delight
Created by Jenn's Food Journey
- Serves 1-2 -
Printable Recipe 
Ingredients:
2 thick slices of pound cake (store bought or homemade)
butter, room temperature
2 slices of pineapple rings
1-2 Tablespoons slightly melted Nutella (or chocolate sauce/syrup)
Whipped topping or Cool Whip

Directions:
Preheat your grill to 350 degrees F.  Butter both sides of each piece of pound cake.  Place the pineapple rings over the fire and grill about 5-6 minutes per side.  Place the butter pound cake over the fire and grill about 3-4 minutes per side or until golden brown and toasted.  Remove both from grill.

To assemble dessert:  Place the grilled pound cake on a plate and top with pineapple ring.  Drizzle Nutella over top and add a dollop of Cool Whip.  Drizzle more Nutella over top if desired and serve.  Enjoy!

One Year Ago:  Spaghetti with Hot Italian Sausage

Mediterranean Steaks

First, I have to say thank you.  Thank you all so much for your love and support regarding my post on Friday.  I knew it was silly to feel the way I did, but hey, that's just how I am sometimes.  Thank you all for understanding!!  Blogging life doesn't seem so daunting this week... thank you!!

What I loved the most about this steak was the salty goodness the feta cheese brought to it.  It was perfect.  So perfect, this self-proclaimed sauce girl officially declares, no sauce is needed!  Add the buttery richness of the avocado and this steak ranks right up there as one of my top picks.  The original recipe called for only marinating the steaks for 30 minutes.  The only reason you can get away with this is by putting the feta on top of it.  I wanted more flavor in my steaks so I let them sit for 4 hours. You can do whatever you choose if you decide to make this... and you should really decide to make it!!

Mediterranean Steaks
Adapted from Better Homes and Gardens
Printable Recipe 
Ingredients:
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon brown sugar
1 Tablespoons chopped fresh oregano
2 Tablespoons extra virgin olive oil
1 lb top sirloin steaks
4 oz feta cheese, crumbled
1 avocado, sliced

Directions:
In a small bowl, add the smoked and sweet paprika, brown sugar and oregano.  Slowly stir in the olive oil.  Rub mixture over both sides of the steaks, cover, and allow to marinate in the refrigerator for 4-6 hours.

Preheat grill to 400 degrees F.  Place the steaks directly over the fire and grill until cooked to your desired doneness, (rare: 125-130F, medium: 130-140F, med well: 150-155F) about 4-8 minutes per side (depending on thickness).  Top with feta cheese in the last 2 minutes of grilling.  Remove steaks from the grill and allow to rest for 5 minutes.  Top with avocado slices and serve.  Enjoy!

One Year Ago:  Not Quite Heinz 57 Marinade for Steaks