Everything on the grill and everyBODY in the pool!

 

As summer swiftly approaches it is time to get those grills ready and fire them up!  Today everything goes on the grill including the meat, veg and fruit!

Everything can be prepped ahead and then tossed on the grill when you are ready to eat.

Make your summer fun and create dishes that are effortless and creative.

 

 Related image

It's gonna be a HOT Summer!

  • Grilled Sweet potatoes with dipping sauce

    4 large sweet potatoes
    1 cup (4 ounces) crumbled Gorgonzola cheese
    1/2 cup mayonnaise
    1 to 2 tablespoons lemon juice
    3 tablespoons olive oil
    1/2 teaspoon salt
    1/4 teaspoon pepper
    Minced chives, optional

    Directions
    Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high just until tender, turning once, 6-8 minutes.
    Meanwhile, in a small bowl, combine cheese, mayonnaise and lemon juice. Refrigerate until serving.
    Slice potatoes into 1/2-in.-thick rounds; brush both sides with oil. Sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat on each side until browned, 4-5 minutes. Serve with spread. If desired, sprinkle with chives.

  • Spinach Puff Pastry

    4 tablespoons unsalted butter.
    2 cups chopped onions
    1 tablespoon chopped garlic.
    10 ounces of fresh spinach
    1/3 cup chopped green onion
    1 cup grated six cheese Italian
    3/4 cup freshly grated parmesan cheese.
    4 extra large eggs, beaten lightly

    Preheat the oven to 375*F.

    Sauté onions in butter over medium-low heat for 5 to 7 minutes until tender.
    Add the garlic and cook for 1 minute longer.
    Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.
    Add the onion mixture, scallions, Gruyère, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pinenuts.
    Mix well.
    Line a baking sheet with parchment paper.
    Unfold one sheet of puff pastry and place it on the paper.
    Spread the spinach mixture over the pastry, leaving a 1 inch border.
    Brush the border with the egg wash (egg and water).
    Roll out the second piece of puff pastry on a floured board until it’s an inch larger in each direction.
    Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
    Brush the top with egg wash, but don’t let it drip down the sides or the pastry won’t rise.
    Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned.

The main attraction!

Who said salads have to be served cold?

May. 23, 2019

Grilled Caesar Salad

Preheat a grill to medium-high heat.
In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.