What's Cooking This Summer!
My crockpots are breathing a sigh of relief now that the warmer weather has arrived. I’m loving the break from the kitchen; my husband not so much. The grill, however is fired up on the regular and we’re enjoying the outdoors. I’ve put together a few of our summer favorites that I think your family will enjoy too.
The Best Ever Steak Marinade
1 1/2 tbsp garlic powder
1/3 cup lemon juice, fresh
1/3 cup soy sauce (low sodium)
1/4 cup Worcestershire sauce
1 tsp coarse sea salt
1/2 cup olive oil
Dried basil & parsley (optional)
Whisk all ingredients together. Place steaks in a ziplock bag. Grab your favorite cut of steak (I recommend ribeye), pour marinade over and refrigerate for 4-6 hours. You can always go longer if you want a richer marinade flavor, but we prefer actually tasting the meat.
Beer Can Chicken
One whole fryer chicken (size is up to you)
**We typically do a medium bird and I use the leftover meat for other meals during the week.
Rub your chicken with butter and a dry seasoning of your choice. Here’s a link to our favorite. (https://www.amazon.com/gp/product/B00MWEGR5O/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=hollygedwards-20&creative=9325&linkCode=as2&creativeASIN=B00MWEGR5O&linkId=57aa1a74edb6e99d4251196ad13cadf8)
Use half of a 12oz beer of choice. You can cut the top off the can to allow the liquid to steam or use a device like this one.
Place over indirect heat and let cook for an hour to an hour and a half until the proper temperature is reached (generally 165℉ in the breast or 185℉ in the thigh, use a meat thermometer to measure).
Grilled Corn on the Cob
2 ears corn, shucked and each cut into 6 pieces
1 tablespoon olive oil
Kosher salt and black pepper
Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each of salt and pepper. Grill, uncovered, turning occasionally, until tender, about 10 to 12 minutes (reserve the bowl).
Two Styles:
Keep it simple: butter, salt, and pepper.
Mexican:
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
Lime wedges for serving
Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice.
Veggie Medley
Pop your favorite summer veggies in a grilling basket for a healthy side dish. I like zucchini, yellow squash, mushrooms and red onion. For seasoning, we prefer some salt, pepper and a squeeze of lemon juice. Simple!
This grilling basket works for gas and charcoal grills.
“Fake” Low Country Boil
Makes 4 servings
Heavy duty tin foil
8-12 pieces corn on the cob (4 full cobs cut in half or thirds)
4 red potatoes, washed & cubed
20-30 uncooked shrimp, peeled or not
1 lb smoked sausage, cut into chunks
Melted butter or olive oil to taste
½ cup chicken broth (you probably won’t need it all)
Cajun/Creole seasoning, we like this one
Salt & pepper to taste
Heat grill to 400℉ (you can do this in your oven at the same temperature too). Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12x18 inches each). Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper. Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam. Grill 30-40 minutes or until potatoes are tender, flipping once half-way through.
Be careful opening the packets to check for doneness, the steam inside is VERY hot!
*Bonus Recipe: Pasta Salad
Half a box of elbow macaroni
1 packet ranch dressing mix
Mayonnaise (eyeball it until you get the consistency you like)
2 fresh cucumbers, cubed
1 package of real bacon crumbles
Salt & pepper to taste
Cook pasta using package instructions. Mix in mayonnaise first, followed by the other ingredients. Refrigerate for 2 hours. This recipe is great for pot luck picnics too!
**All grilling recipes can also be found on my Pinterest Board, What’s Cooking This Summer?
Note that most recipes were altered from their original form to suit my family’s tastes.
