Beef Tenderloin with Blue Cheese Sauce and Grilled Veggies

The only thing I could have wished about this meal is that I could have taken a better picture.  It was DE-licious!  Everything was perfect from the fantastic grilled and seasoned veggies to the juicy and savory meat all topped off with the SAUCE!  Oh my!  The sauce.  Boy, oh boy, was it delectable.  If you like blue cheese, you will love this sauce.  I was tempted to dip in there with my fingers it was so good.  Oh, I'm still dreaming about that sauce.  It was the perfect match with the meat and veggies.  Oh the sauce....mmmmm....it was so good.  Still thinking about it.  Mmmmm.....

Beef Tenderloin with Blue Cheese Sauce and Grilled Veggies
Ingredients:
1  3 1/2-4 lb. beef tenderloin, trimmed (I couldn't find tenderloin, so I used tri-tip.)
2  Tb. extra virgin olive oil
1-2  tsp. seasoned salt
1-2  tsp. freshly ground pepper
1/4- 1  tsp. granulated garlic powder

Blue Cheese Sauce:
4  oz. blue cheese, crumbled
1/2  cup mayonnaise
1/2  cup sour cream
1  Tb. freshly grated lemon zest (zest of 1 lemon)
1/8-1/4  tsp. salt (to taste)
1/8-1/4  tsp. freshly ground pepper (to taste)

Directions:
Preheat your grill for high heat grilling.  Wash the tenderloin and pat dry.  Ligerally coat with olive oil.  Season with the seasoned salt, pepper, and garlic.  Grill for 20 minutes on high heat and then check witha meat thermometer.  When the temperature reaches 125 degrees in a couple places, it is medium-rare.  If you want it more well done, cook it for a bit longer.  Remove from the grill and let rest for 10-20 minutes.  While the meat rests, combine the blue cheese, mayo, sour cream, lemon zest, salt and pepper in a bowl and mash to combine.  Slice the beef and serve witht  the sauce on the side. 

Grilled Veggies

Ingredients:
1  pt. cherry tomatoes
1  large sweet onion, peeled and sliced into 1/2-inch rings
1  medium-large zucchini, trimmed and cut lengthwise into 1/2-inch slices
1  medium-large yellow squash, trimmed and cut lengthwise into 1/2-inch slices
2-3  TB. extra virgin olive oil
1/4-1/2  tsp. salt, to taste
1/4-1/2  tsp. pepper, to taste
1/2 cup freshly shredded Parmesan cheese

Directions:
Combine all of the vegetables in a large bowl.  Add the olive oil, salt and pepper and toss to coat.  Place the vegetables in a grilling basket or directly on the grill.  (We actually didn't have a grilling basket so we put ours directly on the grill.  Put them on skewers if you need to so they don't fall through the grates of the grill.)  Grill for 20-30 minutes (turn after 10 minutes) or until the vegetables are cooked to the desired tenderness.  Place on a serving platter, sprinkle with cheese and serve. 

Recipe Source:  Penzey's Spices

Linked to:  Full Plate Thursday

Spicy Honey Chicken

Wow!  This chicken is a fantastic summertime grillin' recipe.  It's not exactly spicy, it's just spiced well.  It's a delicious combination topped with a drippin' honey glaze.  I'm all about delicious spices topped with a little sweet.  Yummm!  This is definitely a keeper.  In this recipe, you coat the chicken with a spice rub and then, while grilling, you glaze the chicken.  You can also just marinate the chicken in the glaze and spice rub for at least one hour for equally delicious results.  Then you wouldn't have to glaze while grilling.  Either way the chicken ends up delicious. 

Spicy Honey Chicken


Ingredients:
8 boneless skinless chicken thighs, about 2lbs
2 teaspoons vegetable oil

Rub:
2 teaspoons granulated garlic
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder

Glaze:
1/2 cup honey
1 Tablespoon cider vinegar

Directions:
1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Toss chicken with the spice rub to coat all sides well.  Let the chicken marinate in the fridge with the spice rub for at least an hour.
4. Grill chicken for 3-5 minutes on each side, until cooked through.

5. While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons honey glaze for later. Take the rest of glaze and brush on chicken (both sides) in the final moments of grilling.
6.  Take the chicken off the grill and drizzle with the extra 2 Tablespoons of glaze.  Enjoy!

Recipe Source:  adapted slightly from Our Best Bites

Garlic Lemon Chicken Kabobs

These kabobs were zesty and refreshing.  It seems a little loco to describe meat that way, but I thought the lemon marinade with this chicken made it just that.  It was really yummy.  The marinade was so simple to make too.  Definitely a great and easy dinner.  Serve it up with a side of marinated, grilled veggies and you have a perfect summer dish. 

Garlic Lemon Chicken Kabobs

Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.  Makes about 4 skewers.

Recipe Source:  Annie's Eats

Linked to:  Made it on Monday, Full Plate Thursday

Grilled Potatoes

So I have a confession to make.  I had never grilled anything on a grill (minus the Georgey Foreman) until last week.  It was my first time grilling.  Can you believe it?  My hubs always grills for us.  But the last couple weeks, he has gotten home way too late, and I couldn't hold out for my grillin' to be done.  So I fired up our ol' grill, put on some goggles, grabbed the tongs, and headed out on a mission.  Meanwhile, the two kids are running amuck outside, inside, wherever, as I'm crazily trying to grill, keep them safe, and find some plates to put the finished product on.  (Whoever thinks to bring out clean plates?  I didn't!)  My conclusion:  Food on the grill cooks way fast and tastes way good.  I think I love it.  Now as a grill expert (wink, wink), I am always looking for new things to grill.  These potatoes were a great twist off the traditional french fry that's not going to clog your arteries with grease. (Although, they are drizzled with butter.  You've got to live a little.  Right?)  They are a great side dish for our Spiced Up California Burgers or my favorite Gourmet Burgers.

Grilled Potatoes

Ingredients:
Large Idaho or russet potatoes, cut into 3/4-inch slices
1/2 stick melted butter
1/2 teaspoon House Seasoning, recipe follows

Directions:
Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through.

House Seasoning:
2 Tablespoons salt
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder

Combine ingredients in a small bowl.

Recipe Source: Paula Deen

Linked to:  Made it on Monday

Chris's Gourmet Hamburger Patties

These are quite possibly the best homemade hamburgers I have ever had. They were so scrumptious. This is our 3rd time having them in 1 month. I really don't repeat meals that often so it just goes to show how delicious they are. They are so perfect for summer grilling out on the deck with family and friends. I love summer and all the food that comes with it. This burger goes great with pepper jack cheese! This recipe comes from my wonderful sister-in-law Christina. She is an excellent cook and makes up tons of her own recipes. She also has a fabulous herb garden and uses all her fresh herbs in her recipes. Fresh herbs make a huge difference. You have got to try these burgers!

Chris's Gourmet Hamburger Patties

1 lb hamburger
3/4 - 1 lb ground sausage
1 T dry thyme or 2 T fresh thyme
1/4 C dry onion or very finely chopped fresh onion
Salt and pepper

Mix together and form into patties. Grill until done all the way through.

Our favorite way to serve this is with:
Pepperjack cheese
Grilled onions
Barbecue Sauce or Ranch
Tomato (optional)
Lettuce (optional)

Honey Mustard Pork and Mango Kabobs with Coconut Cilantro Rice

My hubs and I got our first grill last summer. We have absolutely loved grilling. I'm always trying to find new recipes for the grill. I got this idea from some random store recipe and then created these pork and mango kabobs! These are fabulous! We loved them. This one is a keeper!

Honey Mustard Pork and Mango Kabobs

6 Wooden Skewers

2 Tbsp. honey mustard (I used French's honey mustard dipping sauce.)

2 Tbsp. olive oil

1 tsp. minced garlic

1 1/4 tsp. salt

1/2 tsp. black pepper

1 lb. pork cut into cubes (I just cut up boneless pork chops)

2 mangos (You want the mangos to be almost ripe, but still firm. If they're too ripe, they get mushy on the grill.)

1/4 cup honey

1. In a large bowl, mix honey mustard, olive oil, garlic, salt, and pepper. Coat cubed pork in this marinade and cover. Let it marinate at least 1 hour (preferably over night).

2. Cut mangos into cubes. Thread cubes of pork and mango onto skewers, alternating meat and fruit.

3. Set your grill at medium-high heat with the flame directly under the cooking area. When grill is ready, lay skewers on, close lid and cook about 10 minutes. Turn occasionally until pork is browned on all sides and cooked through.

4. Coat kabobs with honey and cook about 1 minutes longer.

So yummy! Here's the Coconut Cilantro Rice recipe we paired with it! It was perfect.

Cilantro Coconut Rice

Ingredients:
1 1/2 cups (10 ounces) basmati (or jasmine) rice
1/2 cup sweetened flaked coconut
1 Tablespoon finely chopped peeled fresh ginger
2 Tablespoon finely chopped fresh jalapeno, including seeds
2 Tablespoons vegetable/Canola oil
2 cups water (I cooked the rice in part water, part coconut milk)
1 teaspoon salt
1 cup packed fresh cilantro
3 scallions, chopped

Directions:

1. Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve. (I totally skipped this step).

2. Spread coconut in a skillet and toast over medium heat, stirring occasionally, until pale golden; watch carefully so it doesn't brown too much or burn. Cool completely.

3. Cook ginger and jalapeno in 1 Tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes.

4. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12-15 minutes.

5. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

6. While rice cooks, pulse together coconut, cilantro, scallions, and remaining Tablespoon oil and 1/2 teaspoon salt in a food processor until finely chopped.

7. Add cilantro mixture to cooked rice and stir gently until combined well.

(found on Epicurious.com)

Grilled Pork Ribs

My honey just made us some of the most fabulous ribs. He really likes to grill and has been trying out some new recipes. This one definitely delighted my taste buds. I'm still thinking about the ribs and wishing we had leftovers. Too bad we gobbled up all the ribs in one sitting. So I asked my hubs to share with you his technique. Here he is...

Here are the steps I used to Barbeque Pork Ribs on my small two-burner gas grill. Every grill will probably cook differently, but the concepts are the same.

1) Remove the pork ribs from the package and remove the silvery membrane on the bone side of the ribs. Start at one of the corners and you can get under the membrane and start peeling it away. Once you've lift off part of the membrane, you can grip it with a paper towel so it doesn't slip out of your hands. Then wash the rack of ribs thoroughly with water and pat dry with paper towels.

2) Add a good "rub" to the ribs. This is what will really give the ribs a good flavor. Here's the rub I used:

1 tsp garlic powder

1 tsp red pepper flakes

1/2 tsp paprika

1 tsp fresh ground black pepper

1 tsp mustard powder

2 tsp salt

3 tsp brown sugar

Mix all the ingredients up and spread it over both sides of the rack of ribs. Spread half of it on the meat side and literally "rub" it in and work it into the meat. Spread the other half on the bone side and do the same thing. Wrap the rack of ribs that have just been "rubbed" in saran wrap and place in the fridge for 24 hrs.

3) Make the "smoke bombs". Get some grilling wood chips (I use Hickory smoke flavor). The smoke produced from these will add some extra flavor to the ribs. Place about half a cup of damp wood chips in the center of a sheet of aluminum foil. Wrap them up in such a way that there is only one layer of foil on one side. Then on that side, punch some holes in the foil (I use a fork). When I made these ribs, I made two "smoke bombs".

4) The key to grilling pork ribs is using "indirect" heat. With my smaller gas grill, the way I set it up is like this (see picture below). Place the "smoke bombs" on top of the lava rocks beneath the grilling rack in opposite corners. Then place a disposable aluminum pan and fill it about 1/2 to 3/4 full with water and place it on top of the grilling rack. This doesn't steam the ribs but does keep them from drying out. My grill has 2 layers of grilling racks (I think the top one is a warming rack, but that is what I'll use to grill the ribs). If your grill does not have this, you can just get an extra grilling rack and place it on top of the aluminum pan. Warm up the grill on MEDIUM heat for about 10 minutes. This will get the wood chips to start smoking. Right before you put the ribs on the grill, turn the grill down to LOW heat.

5) When the grill has warmed up sufficiently, take a folded paper towel soaked in vegetable oil and rub it over the grill rack. This will prevent the ribs from sticking to the rack. Place the pork ribs with the bones facing down on the top rack and baste the meat with apple cider. This will help tenderize the meat, keep them moist and add some flavor to the meat while grilling.

6) Check the ribs every 45 minutes and baste them with the apple cider each time. Avoid checking more frequently as everytime you open the grill, you loose the smoke and the heat. Also, do NOT turn the ribs. You will grill the ribs with the bones down the whole time.

7) It takes about 2.5 - 3 hours to cook the ribs. Time will vary according to the grill. You kind of have to experiment. There are number of ways to tell if the meat is done: the temperature of the meat is between 160-180 degrees, the meat flakes off the bone, and a tooth pick or fork will pass easily through the meat.

8) The last 1/2 hour is when you add your favorite barbeque sauce. Baste the meat side with your favorite barbeque sauce and let cook for 5 minutes. Then flip the ribs and baste the other side and let cook for 5 minutes. Repeat this until both sides have been basted three times (total of 30 minutes).

9) Your ribs are done! Enjoy!

Let me just reiterate that these ribs were delish!!! Thanks to my hot hubby for the great meal!

Heavenly Grilled Pineapple

Let me just say that I love grilled pineapple. I love, love, love it!!! I have been looking for a recipe for it. I came across this one on the coupon site The Krazy Coupon Lady. It is fantastic. The hubby grilled this for me for dessert. Everyone loved it, and I was in heaven!

GRILLED PINEAPPLE SPEARS WITH BROWN SUGAR GLAZE

Ingredients:
One whole pineapple, cut into long spears
2 tablespoons butter

1 cup brown sugar

2 teaspoons cinnamon
lemon juice

Directions:

Fire up the grill to medium heat. Before putting the pineapple down, sprinkle the spears with half (1 tsp.) of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill. In a small saucepan, heat the butter, brown sugar and the rest (1 tsp.) of the cinnamon. Heat until bubbly and the sugar is properly melted. Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occasionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.