Italian Parmesan Asparagus

Servings:  4 | Prep Time:  15 Minutes | Cook Time:  15 Minutes

Ingredients:

  • 1 pound pencil asparagus
  • 3/4 tsp red pepper flakes
  • 1 tsp fresh ground black pepper
  • 1 1/2 tsp oregano
  • 1 tsp basil
  • 1 1/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1 1/2 cups olive oil
  • 1/2 cup freshly grated parmesan cheese

Directions:

  1. Start your grill and get the grill grate to roughly 375/400 degrees.  If you have an Argentinian grill raise your grill about 6″ above the rim.
  2. Whisk together all of the herbs and olive oil.  Transfer to a container for easier drizzling.
  3. Drizzle about 3 tablespoons of the herb mixture over top of the asparagus, coating all sides.
  4. Transfer the asparagus to the grill, cook for 5-6 minutes and flip.  Watch the cook on the asparagus, if they are charring too fast, raise your grill.
  5. Cook for another 4-5 minutes or until the desired doneness
  6. Transfer to a plate, drizzle with some more herbed oil, and sprinkle with parmesan cheese

Enjoy.

Recipe compliments of #thekitchenwhisperer

Lemon Chicken

Servings:  4 | Prep Time:  20 Minutes | Cook Time:  45 Minutes

Ingredients:

  • 4 Bone-In Skin on Chicken Thighs
  • 1/4 Cup Butter
  • 2 Tbs Dry Vermouth
  • 2 Tbs White Wine
  • 2 Tbs Fresh Lemon Juice
  • 2 tsp Grated Lemon Peel
  • 3/4 Cup Whipping Cream
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Tbs Granulated Garlic
  • 1 Tbs Corn Starch
  • Salt/Pepper

Directions:

  1. Prep chicken by patting dry. Rub down with olive oil and favorite Italian style seasoning.  Place on grill, skin side up and cook until an internal temperature of 165 degrees.  Pull and let rest for 5 minutes.
  2. In a medium saucepan, melt butter. Add vermouth, white wine, lemon juice, lemon peel, and bring to a boil for one minute.  Add cream and broth, whisk until well combined, bring to a boil.  Slurry corn starch in cold water and add to boiling sauce.  Reduce to a simmer and simmer for 8 minutes.  Mix in parmesan cheese, granulated garlic, and season with salt/pepper to taste.  Combine well and let simmer until sauce has thickened slightly.  Remove from heat and let cool.
  3. Spoon sauce on to plate, place chicken on sauce, and spoon additional sauce over chicken. Garnish with chopped Italian Parsley.  Serve with roasted root vegetables.

Enjoy.

Recipe compliments of #rrculinarycreations

Bourbon Banana Foster

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 cup dark brown sugar
  • 1/4 cup banana liqueur
  • 1/2 teaspoon cinnamon
  • 2 firm ripe bananas, peeled and sliced lengthwise and crosswise
  • 1/4 cup bourbon
  • Vanilla ice cream

Directions:

  1. Using a cast iron skillet over a medium heat on your grill, add butter and brown sugar to your skillet; stir often.
  2. Once the butter is melted, whisk in cinnamon and banana liqueur
  3. Cook for 2-3 minutes until it begins to bubble.  Add in banana halves and simmer for another 2-3 minutes; spooning the sauce over the bananas
  4. Add bourbon and light to flambé
  5. Optional:  to add a little pizzazz sprinkle a little cinnamon over the flames.
  6. When flames go out, remove from heat.
  7. Serve with vanilla ice cream

Recipe:  Compliments from #saltfirebbq

Grilled Zucchini

Ingredients:

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 teaspoons finely chopped fresh sage
  • 2 large clove garlic, minced
  • 1 small jalapeno pepper, minced
  • 3 large zucchini, cut into 1/2-inch pieces
  • 2 teaspoons white wine vinegar
  • Salt and black pepper to taste
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh parsley

Directions:

  1. Heat the oil over medium-high heat on your grill.  Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes.
  2. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds.
  3. Add the zucchini, vinegar, salt and pepper.  Stir to combine.
  4. Cover and cook, stirring occasionally, until the zucchini begins to soften, 6 to 8 minutes.
  5. Uncover and add the red bell pepper and parsley.
  6. Cook until the zucchini is completely soft and lightly born, 6 to 8 minutes more.
Enjoy.

Grilled Potato Cupcakes

Ingredients:

  • 9 small russet potatoes
  • 1 stick salted butter – room temperature
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 3/4 cup shredded Colby Jack cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 6 (or more) slices of bacon, cooked and crumbled
  • 1 egg
  • 1/3 cup flour
  • 1/2 – 3/4 cup shredded cheddar cheese
  • 2 jalapenos – one diced and one sliced

Directions:

  1. Peel the potatoes and cut them into 1″ pieces.  Boil them in salted water until for tender.  Drain the water
  2. Add the potatoes back to the pan with the butter.  Mash the potatoes.  Mix in the sour cream; then add the milk, seasoning and Colby Jack cheese.  Mix.
  3. Heat your grill to 375 degrees
  4. Once you have your mashed potatoes made and cooled a bit, mix in the flour, egg, bacon pieces (reserving a little for topping) and diced jalapeno.
  5. Spray a muffin pan with cooking spray.  
  6. OPTIONAL:  Put a little of the cheddar cheese at the bottom of each muffin tin
  7. Fill muffin tins with potato mixture.  Top with the cheddar cheese, bacon crumbles and slied jalapenos.
  8. Cook ~20 minutes.  If you chose to put the optional cheese on the bottom – watch so it doesn’t burn).  
  9. Remove from the grill and let the potato cupcakes sit for 5 minutes to cool.  Drizzle with BBQ sauce (optional) and then serve.

Enjoy.

Recipe compliments of #guardianofthegrill