Hello Friday and three day weekend! Who’s ready to get the grill going this weekend? Check out these five cookout recipes for some grilling inspiration this weekend!
18 large shrimp, peeled & deveined (21-30 count or larger)
12 fresh pineapple pieces, cut 1 inch chunks
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon minced garlic
1/4 teaspoon pepper
6 wooden skewers, soaked in water for at least 30 minutes
- Lay out the shrimp and pineapple on a cutting board.
- Thread the pineapple and shrimp on the skewers.
- In a large and strong zipper plastic bag, mix the soy sauce, balsamic vinegar, honey and pepper.
- Add the skewers into the bag, careful not to puncture the bag. Mix the marinade around the pineapple and shrimp.
- Allow the bag to marinate in the fridge 10-15 minutes.
- When ready to cook, heat the grill to medium heat.
- Remove the kabobs from the bag and grill for 5-8 minutes or until shrimp start to curl and turn pink. Flip once. Do not overcook!
Recipe from the runninginaskirt.com blog!
- 1 tsp ground cinnamon
- 1 Tbsp ground coriander
- 1/4 tsp all spice
- 1/4 tsp cayenne pepper
- 1/2 tsp each sea salt and black pepper
- 2 Tbsp fresh thyme
- 4 cloves garlic, minced (~2 Tbsp minced garlic per 4 cloves)
- 1 Tbsp fresh grated ginger
- 3 Tbsp lime juice
- 1/4 cup tamari or coconut aminos (or soy sauce if not GF)
- 2-3 Tbsp coconut sugar or maple syrup (plus more to taste)
- 2 Tbsp melted coconut oil (or grape seed or avocado oil // plus more for grilling)
- 3 stalks green onions or scallions (thinly sliced)
- 1 medium serrano or habanero pepper (thinly sliced // seeds removed)
- 1 large eggplants (or sub 2 small per 1 large)
1/4 cup vegan BBQ sauce (I like Annie’s)
1 Tbsp lime juice
1 Tbsp grape seed or olive oil
1 Tbsp coconut sugar or maple syrup
1 tsp fresh grated ginger
1 pinch each sea salt and black pepper
1 stalk green onion (thinly sliced)
1 pinch cayenne pepper (optional)
- In a small mixing bowl, mix together cinnamon, coriander, all spice, cayenne, salt, pepper, thyme, garlic, ginger, lime juice, tamari, coconut sugar, coconut oil, green onions or scallions, and serrano / habanero pepper.
- Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, fresh herbs for earthy flavor, coconut sugar for sweetness, pepper for heat, or garlic for bite / zing.
- Slice eggplant vertically (lengthwise) into 1/2-inch-thick “steaks” and generously brush both sides with the marinade.
- Heat up a grill or grill pan to medium-high heat and lightly oil / grease to discourage the eggplant from sticking. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present – about 3-5 minutes each side.
- In the meantime, prepare sauce (optional!) by adding BBQ sauce, lime juice, oil, coconut sugar / maple syrup, ginger, salt, pepper, onion, and cayenne pepper to a small and whisking to combine. Taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, cayenne for heat, or salt for saltiness.
- Serve grilled eggplant as is or over rice, over cauliflower rice, or with sauce (optional), and garnish with fresh herbs, such as parsley or green onion. Best when fresh! Leftovers won’t be as good as fresh, but they will keep in the refrigerator up to 2-3 days.
Recipe from the minimalistbaker.com blog!
- 1.5 tablespoons coarse kosher salt
- 2 teaspoons brown sugar
- 1/4 teaspoon cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper
- Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients.
- Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface (through osmosis) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
- Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred. Flip it over and cook for the following additional time:
- 5 minutes: Medium Rare7 minutes: Medium10 minutes: Well Done
Recipe from thecozycook.com blog!
- 1 Bottle White Wine (sweet works best!)*
- 1 1/2 C Frozen Peaches
- 1/2 C Frozen Strawberries
- 1/2 C Mango Nectar
- Chopped Fruits, optional
- Blend ingredients.
- Freeze for 2-3 hours.
- Remove from freezer 20-30 minutes before serving for slushy consistency!
- Mix in chopped fruits to pitcher or glasses if desired.
Recipe from the oursweetlyspicedlife.com blog!
2 tbsp. melted butter
1 tbsp. cinnamon-sugar
1/2 c. caramel, plus more for drizzling
1/3 c. chopped pecans
Vanilla ice cream, for serving
-Slice off the top ¼ of the apples and scoop out cores.
-Using a paring knife, make a deep cut around the center of the apple.
-Flip over apples and make narrow cuts all around, making sure to not cut through the bottom. In a small bowl, stir together melted butter and cinnamon-sugar. Brush apples all over with mixture, then fill center with caramel and pecans.
-Wrap apples in foil and grill until tender, about 15 minutes.
-Top with ice cream and drizzle with more caramel.
Recipe from the delish.com blog!
Don’t forget to tune in this Sunday at 12pm on the HRVA Homes facebook page for another Cooking with your Agent segment! Tom will be showing us how to make elote & honey lime chili wings!