Healthy Tastes Great! – Time to Grill
It’s that time of the year when the scent of grilled dinners waft through the neighborhoods. Summer isn’t just about the incredible salads (but are they great or what?!). It’s about meats! (And even a little grilled dessert….)
Grilled Lamb Chops
Thoroughly mix together marinade of ¾ cup beef broth, ¼ cup lemon juice, 1 Tbsp. melted coconut oil, 1 ½ Tbsp. chopped garlic, 1 ½ Tbsp. thyme, 1 Tbsp. rosemary, 1 ½ Tbsp. oregano. Allow chops to sit in marinade for 1 hour.
Place chops on high medium-high heat grill and cook for 2 minutes on each side. Cover with foil and let rest 5 minutes. Serve with heaping Greek salad.
BBQ Chicken Thighs
Mix marinade of 3/4 cup chicken stock, ½ cup lime juice, 1 ½ Tbsp. cumin, ½ Tbsp. garlic, 1 Tbsp. chopped cilantro. Allow thighs to rest in marinade for 1 hour.
Place on medium-hot grill, 5-6 minutes a side. Remove from heat and let rest under tented foil for 10 minutes.
Serve with salad made of fresh greens, tomato, avocado, bacon bits, and other veggies of choice. Drizzle with citrus-cumin vinaigrette.
Grilled Pork Tenderloin
Mix 1 cup chicken stock, 2 Tbsp. low sodium soy sauce, 1 1/2 Tbsp. melted coconut oil, 1 ½ Tbsp. honey, 4 chopped scallions, 1 ½ tsp. minced garlic, and 1 ½ tsp. ginger in pan and place 4-lb. tenderloin in marinade for 1-2 hours (turning over half way through).
Add black pepper after removing from marinade and sear lightly on high heat grill. Then move to upper grill for remaining cook time (approximately 35-40 minutes).
Season with salt when finished and wrap in loosely tented (and vented foil). Let rest for 10 minutes before carving. Serve with Asian-inspired vegetables.
Still have room? How about this as an encore?
Grilled Peaches
Slice just-ripe peaches in half and remove pit. Make a simple marinade of selected extract(s), alcohol(s), and spices. (Suggestions – some low carb, some indulgences – to choose from: almond, vanilla, Amaretto, bourbon, white/blush dessert wines, cinnamon, clove, ginger.) Allow peaches to soak skin-side up for 15 minutes.
Run skewers through peach halves and add to medium heat grill. Allow to cook 1-2 minutes per side or just until heated through and fully tender.
Serve with whipped heavy cream, mascarpone, or Greek style yogurt and handful of warm pecans or blueberries.
Comments? Additions? What are your favorite grill-inspired recipes for the summer season?
cchen, VirtualEM, joshbousel, g[wiz] Flickr Photos (CC)
Further Reading:
Top 10 Ingredients That Will Make Your Meals Pop
Safe Cooking Temperatures: How to Reduce the Danger of High Temperature Cooking
I Want More Recipes!
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Posted By: Worker Bee
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Mmmmm, grilling!
I’m shopping for a smoker. How come popular culture usually associates grilling and smoking food with men? Many men don’t grill and many women like to cook with fire, too.
Wow, the pics literally made my mouth water. Anyone have any interesting suggestions for an apartment dweller? I’ve got my trusty George Foreman, along with the broiler, but it’s just not the same *sigh*
I’m going to buy me some lamb chops.
Me too Anna-I always use the grill.
Anna — as for smokers, I highly recommend the Weber Smokey Mountain. It burns steadily, has tons of room and there is even a website out there with WSM fanatics. WSM is also known as the Weber Bullet, hence the website referenced above. — Ken
Thanks for the tip on smokers. I love my Weber gas grill.
“Hawaiin Chicken” I love boneless skinless chicken on the grill, topped with grilled pineapple on top of the chicken.
I use a propane grill, never charcoal grill.
OK. NOW I’m hungry.
Anna-
I use a propane smoker. Great Smoky Mountain brand from Bass Pro Shops though I heard Wal-Mart sells them. Don’t get an electric one. Everyone I know has had trouble with theirs and have since moved to a propane one similar to mine. It was possibly the best birthday present ever. A friend got a similar one at Sears. The only thing I would recommend it getting on bigger than you think you need. The saleswoman at Bass Pro talked me in the middle sized one (at the time) luckily because it had a much larger water pan and cast iron chip box. Now, if I look back I might have gotten the largest one of the line. That way I wouldn’t have to cut rack of ribs in half, be able to smoke for parties, etc. Mine could probably fit ten chickens alone.
I smoked two chickens on Saturday. Chickens are so easy, set them and go. I often leave the house for hours. Everyone loves the food the comes out. I always smoke extra meat for lunches during the week. People will eat more than they’re used to because its so good.
Can’t wait to try the recipes above.
Joe,
Thanks for the smoker tips. I was leaning toward propane, as that’s what I like best for grilling. Your point about getting a large enough smoker capacity is well taken, too.
Thanks for the tips there. I hope the whether holds up so I can try some of them out this summer. My wife bought me a new weber gas grill so hopefully will be able to get that fired up.