This is another family favorite. We love it with potatoes and corn on the cob.
1/3 cup extra virgin olive oil
Juice of one lemon
Zest of one lemon
1 teaspoon dried or 2 teaspoons fresh thyme, stripped from stem
2 garlic cloves, minced
1 teaspoon salt
Several grinds of fresh pepper OR 1/2 teaspoon ground pepper
Chicken breasts or tenderloins (I used about 10-12 tenderloins)
Morton’s Nature Season
Season chicken with Morton’s.
In a large gallon ziplock bag combine the marinade ingredients. Add seasoned chicken. Zip bagged shut, squeeze out the air as much as possible and squish it all around to coat chicken.This can be a quick marinade or a longer marinade (which makes it a bit better). I’ve done it for 20-30 minutes and 2-3 hours.
I cooked this on the grill – medium to medium high. 6-7 minutes per side. Don’t overcook or they will be dry.
You could cook them on the stove top or in the oven too.
I usually make a flavored butter (aka compound butter) to go with this, it’s also amazing on the roasted potatoes and corn on the cob.
Lemon Garlic Thyme Butter
4 Tablespoons softened butter
Zest of 1 lemon
1 Tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
Chicken breasts (I used about 10 tenderloins. So if you use regular breasts maybe 4-5)
5-6 slices Bacon (I used turkey bacon. I sliced each one lengthwise since the tenderloins were small. If there’s a lot of overlapping the bacon doesn’t cook. I’ve never used pork bacon, but I’m sure you could)
Combine brown sugar, chili powder, garlic powder, salt and pepper in a shallow dish.
Season chicken on both sides with Morton’s or salt and pepper
Wrap each breast with the bacon and roll in sugar mixture.
Cook in the oven 20-35 minutes depending on the size of the chicken breasts. Turn halfway through
I don’t know if you have the app Snapchat….I’m sure it’s controversial in some ways, but I got it for my kids to have fun with. You can do all these crazy faces and funny things. Also, there are these channels that have these videos and articles. Food Network is one that my daughter and I really enjoy and we were also watching another cooking one, but sadly, the language just randomly popped up and there was one that was the final straw. All that to say is that this particular recipe was inspired by one of the videos we saw on there. I won’t recommend or link to it because of what I already said.
This recipe is intended for the oven, but of course I did it on the grill….you may notice some of the burnt sides….I let it go a little too long and my grill was a little too hot. They still were eaten, though and still pretty good considering. I have done them in the oven, as well.
Preheat your oven (425°F) or the grill med-med high
Prepare your sheet pan with parchment, spray with cooking spray. If doing it on the grill, I use a grill pan, but I’m sure you could put them directly on the grates
2 eggs, beaten well
3/4 cup crumbs (I used chex plain cereal or GF crackers, but you can purchase GF bread crumbs)
1/3 cup finely grated parmesan
1/2 teaspoon garlic powder
pinch cayenne pepper
1/2 teaspoon Morton’s Nature Season
1 pound fresh green beans
In a large bowl beat the eggs well. Set aside.
In another dish combine everything else, except the green beans. Stir or whisk together to combine.
Dip the green beans in the egg and then roll in crumb mixture.
The second time I made this I was a little bit lazy and actually but a bunch of green beans in the egg at one time and stirred to coat and then rolled in crumbs individually. Just saying….
Bake in the oven for 10-12 minutes.
On the grill you need to turn them or they will get done (or burnt) on one side. 5-6 minutes per side, more or less depending on your grill temp.
This recipe was found on Pinterest and I think that it said it was Michael Symon’s recipe, but I can’t find it right off to link to original. I was a little skeptical about the amount of balsamic vinegar, but I decided to try it anyway and boy am I glad. It was so good, a little tangy from the balsamic and a little sweet from the brown sugar, so much flavor. I really wanted it to be a bit more rare, just a bit, but even with cooking it more than I wanted it wasn’t dry at all. Super simple recipe. You want to marinate it overnight for the best results. I think I put mine in the marinade at lunch the day before but he recommended in the recipe a minimum of 2 hours, but preferably overnight.
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup extra virgin olive oil Morton’s Nature Season (optional)
Salt & Pepper
1-2 pound skirt steak or whatever kind of meat you’d like, I would try this with venison too
I put all the ingredients in a gallon bag. Squeeze out air as much as possible and then squish around to get the meat covered well.
I don’t know if you do much foil pack cooking, but, in my opinion, it’s a lot of work. I think next time I do it I would do one or two large packets instead of several individual packs. I was inspired by a recipe from this site to try this out.
Ingredients are for one packet, so multiply accordingly
1 thin cut steak (I used venison tenderloin)
3-4 lemon slices
1 sprig fresh rosemary
salt & pepper
1 Tablespoon butter
Extra Virgin Olive Oil
Asparagus or other Vegetable
Take a 12 X 12 inch sheet of heavy duty foil, dot with 1/2 the butter and drizzle with EVOO. Place 2-3 lemon slices on foil, season steak, lay on lemon slices top with sprig of rosemary, lay veggies next to steak, season, dot with remaining butter. Top with another sheet of foil fold over edges to seal.
This recipe uses the pizza dough recipe I shared in the Stromboli post. I should probably make the pizza dough a separate post so it’s easy to find and come back to.
I baked this in the oven, but would totally make them on the grill during the summer.
I tried a couple of different techniques when rolling the dogs in the dough. You’ll have to find what works best for you. I tried using a long piece of dough and winding it around like a rope. That didn’t work that great for me, personally. So, I ended up just encasing the dog with a rectangular piece of dough. As you can see from the picture, I added cheese too.
I did eight hot dogs. But, I also had doubled the recipe and made mini/personal pizza crusts.
I baked them at 400 degrees F for 8-10 minutes and then checked them.
As I was perusing Pinterest I saw this recipe for pizza crust….now if you’ve been GF for any length of time you know how hard it is to find a good pizza crust. Well, this picture looked so amazing, of course I didn’t actually believe it could be gluten free by the looks of it. Which meant I had to try it for myself to see. Well, let me tell you that it is just as good as it looked on the blog!
So, I have used this crust numerous times. I made stromboli, I used it to wrap around hot dogs, pizza in the oven, pizza on the grill. It is amazing!!
I made a few changes, but not many. I also double the recipe because it freezes beautifully after par-baking. So, you could definitely half this recipe, which was the original way the recipe was.
2 1/2 -3 cups water or milk of choice, warm
5 teaspoons instant yeast
2 teaspoons sugar
1 teaspoon salt
3 OR 6 teaspoons xanthan (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
3 or 6 teaspoons powdered pectin (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
2-4 Tablespoons olive oil for your hands when you handle the dough and to oil the parchment paper
Combine 2 cups of warm water, yeast and sugar. Let sit until it begins to bubble.
While you wait combine the flour, salt, xanthan and pectin. Whisk together.
Once the yeast is proofed add it to the flour mixture. I used my Kitchen aid with paddle attachment. Mix until it comes together into a nice ball. Add more water if necessary. You want it to be moist but not wet. You want to be able to handle it. Rub the dough with olive oil.Cover and let rise 30 minutes.
Press the dough down. Divide. You should be able to divide this into four crusts. You can make stromboli or you can make them into regular crusts, par-bake and freeze. I made two stromboli and the rest I made into pizza crusts. I made some personal sized pizzas to put in the freezer.
To put the stromboli together:
If you’re baking in the oven preheat to 400 degrees F.
If you’re using the grill fire it up to high.
Shredded or sliced cheese
Toppings of choice
On a piece of parchment brushed with oil, roll out your dough into a large rectangle, as if you were making a rectangular pizza. Not too thin or it will break when you fold it, not too thick or it won’t bake well
Spread on the sauce, leave about a 1/2 inch around the edges without sauce.
Sprinkle on cheese and toppings.
Fold the long side of the dough into thirds. I used the parchment to lift it up and fold it over and then carefully peeled the dough off. Then fold the other side.
Use this parchment paper to bake on and place on a cookie sheet. I put two on one sheet to bake.
Repeat if you’re doing more than one.
If you’re baking in the oven bake 15-20 minutes. Your toppings may affect this. If you have more wet ingredients it make take a bit longer.
For the grill: I have a special pan that can be used for the grill. It has holes in the bottom and is rectangle. I baked it for 7-10 minutes then I turned it over and cooked another 5-8 minutes.
This is another recipe that I picked for Kady to be able to make on her own. I always go through the recipe before hand with her. I decided to do it on the grill, but this was originally shown for the oven when I found and converted this recipe over here.
This is almost a five or less ingredient recipe…..almost. Even though it has six ingredients I’m still going to include it with the 5 or less because it’s only one and it’s such and easy recipe.
6-8 boneless, skinless chicken breasts
24 oz pasta sauce
1/4 cup grated parmesan cheese
4-6 slices provolone cheese OR grated Italian cheese blend (this is what I used, I thought I had provolone but didn’t)
1/4 GF bread crumbs (I used plain chex cereal processed 1/2 cup of cereal to make crumbs)
2 teaspoons Italian seasoning
Morton’s Nature Seasoning OR salt and pepper
If you’re cooking on the grill fire it up. I put mine on high to heat up and then lowered slightly when I put the dish on. Alternately, preheat oven to 350 degrees F.
I used a cast iron skillet for the grill, which could be used in the oven too. So, pick your dish accordingly. If I was baking in the oven I’d use a 13X9 inch baking dish.
If I was using a baking dish I’d spray it with cooking spray or lightly oil it.
Place chicken in the dish season with Morton’s or salt/pepper.
Pour sauce over the chicken, it should cover it.
Top with shredded cheese and then the provolone or more shredded.
Mix the crumbs and Italian seasoning together and sprinkle over the top.
Bake 35-45 minutes.
Grill 20-30. This will depend on the size of your chicken breasts.
I mentioned in another post that we did pizza on the grill. I used this box mix. I have several different pizza crusts I’ve tried, in the oven. I have made pizza on the grill too. Only I used a pizza pan. This time I put the pizza directly on the rack. Mostly because I wanted to make individual pizzas. I would do it both ways again.
I think an important factor when putting them directly on the grill is not to make them too thin. You also don’t want them super thick then they won’t cook. And while you might think it’s a fun to do it with your kids, beware that they won’t be able to get consistent thickness and you may wind up with tearing when you put it on or flip it, which in turn will mean burning in the thin, torn areas. 🙁
Learn from my mistake.
Another key point is to generously flour your wax paper/parchment so the dough will come off easily when you go to put it on the grill.
Keep in mind that you are going to grill twice. Once to cook the crust and then after you put the toppings on. Next time I will cook more on one side and a little less on the other and put the toppings on the more cooked side.
I hope this helps you in your pizza grilling endeavors!