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Gee, so dramatic. Okay, I decided to post some recipes - hopefully with a reasonable regularity.  Nothing fancy, just recipes. Let’s start out with one from the ”300 Recipes for the Grill” book in the “Ulitmate Summer Fun Recipe Collection“. You didn’t think I was gonna post without some sort of plug…did you?

Also, since Zuchinni is starting to abound, here’s a guaranteed way to whittle down the supply:

Grilled Or Broiled Zuchinni

Yield: 4 Servings

4 sm zuchinni

4 T butter

1/2 t lemon-pepper seasoning

1 ds garlic salt

2 T parmesan cheese

Wash, dry and halve lengthwise the zucchini and arrange in a single layer on a greased broiler pan or hinged grill. Score zucchini diagonally. Melt butter and add lemon-pepper seasoning and garlic salt. Brush on cut side of zuchinni. Sprinkle with cheese. Broil 8 minutes or grill until tender and cheese browns. No need to turn.

Click here for more great recipes in the “Ultimate Summer Fun Recipe Collection”.

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You can find these and more great titles on recipes cooking and more at the Netrazine Bookstore check it out now!

My wife hates mushrooms. My kids hate mushrooms. I love ‘em. So for all us mushroom lovers…enjoy!

Grilled Mushrooms With Herbs

Serves 1 Mushroom lover

1/3 cup fat-free Zesty italian dressing

3 TB lemon juice

1/4 tsp dried, crushed oregano leaves

1/4 tsp dried thyme leaves

1 crushed garlic clove

1 lb portabella mushrooms - sliced 1/2″ thick

pepper to taste

 
Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large bowl. Add mushrooms; stir to coat with marinade.

Cover and let stand for 1 hour.

Remove mushrooms from marinade - to prevent grill flareups - place on a paper towel to draw off excess marinade.

Grill mushrooms on low heat turning 2 to 3 times, until tender. Sprinkle with pepper.

Here’s a quick and easy recipe from the “Ultimate Summer Fun Recipe Collection”. 

Note: I say “quick and easy” because actually cooking time is short - but this is a marinated recipe so expect to marinate the chicken for 2 to 4 hours before cooking or…

Do like I do and prepare the chicken the night before. Longer marination adds flavor. When you’re ready to grill all you need do is fire up and start cooking.

Never met “Amy” but she sure knows how to grill a great chicken breast - Yum!

Amy’s Grilled Chicken Breasts

Yield: 4 Servings

4 chicken breast halves

1 without skin

2 t dijon mustard

3 1/2 T white wine vinegar

2 t garlic –,Minced

2 t honey

1 1/3 T fresh thyme,or 2 teaspoons

1 — minced,Dried

1/3 t coarse salt

1 1/3 ds red pepper flakes

1 T olive oil

4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling.

Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.

Add oil a little at a time and whisk to combine marinade.

Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours.

Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.

Transfer all marinade to small saucepan and bring to a boil; reserve.

Lightly grease grill rack with cooking spray.

Preheat grill.

Place breasts on grill.

Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Hope you had a great 4th!

This recipe is one of the “300 Recipes for the Grill” in the “Ultimate Summer Fun Recipe Collection”

 Enjoy!

Grilled Country Ribs From George Fassett

MARINATING SAUCE ===============

1 c vegetable oil

1/4 c white vinegar

4 eggs

1 T salt

1/2 t black pepper

3/4 t bell’s seasoning

1 T parsley flakes

1/4 t oregano

1/4 t garlic powder

FOILED POTATOES ================

5 md potatoes

1/4 stick of butter

1/2 t parsley

1 clove garlic,chopped

1 sm onion,halved and sl

1 salt & pepper to tas

1 veg. shortening

Marinating the Ribs:

Place country pork rib slices in a large container, such as a

tupperware-type with a tight-fitting lid, add all ingredients for

marinade.Cover and shake vigorously to mix. Refrigerate, overnight

best but a few hours at the least. This is an adaptation to the class

“Fireman’s Field Days” marinade.

Preparing the potatoes:

Spread out two 3 ft. sheets of heavy duty aluminum foil,

splic together to form one wide one. Rub vegetable shortening on

center 2/3 of foil to prevent sticking. Slice potatoes, skin still on,

onto foil food processor works wonders..). Season potato slices with

remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don’t pull apart seam on bottom!) and then roll up ends.

Cooking:

Get grill hot, place foil potatoes over high

heat and cook for to 20 min., then move to low-heat area, upper shelf,

or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.)

Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on thehot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all

marinade is g approx. 30-40 minutes. Cut into thickest part of a

slice and check fo doneness - there should be no pink. The object of

turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well-cooked appearance

but should not be char black (don’t let flames ignite marinade and

burn it).

Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, likepotato chips!) and dive into the ribs. Add your favorite vegetable or cornon the cob for a great meal, any time of the year!

Whenever my wife makes a fruit salad for any event - it’s always a hit. It puzzles us because since she uses whatever she has on hand - it never turns out the same way twice.

So if you want a dish that’s a sure-fire success - try a fruit salad. The recipe below will get you started but feel free to use anything you have handy. One more note…

Mixed FRUIT SALAD -1

The combination of fruits given in the accompanying recipe makes a very good salad, but it need not be adhered to strictly. If one or more of the fruits is not in supply, it may be omitted and some other used. In case canned pineapple is used for the salad, the juice from the fruit may be utilized in making a fruit salad dressing.

1 grapefruit

2 oranges

1 banana

2 apples

2 slices pineapple

Salad dressing

Lettuce

Prepare the grapefruit and oranges according to the directions previously given. Slice the banana crosswise into 1/4-inch slices and cut each slice into four sections. Dice the apples and cut the pineapple in narrow wedge-shaped pieces. Mix the fruit just before serving. Add the salad dressing, which may be fruit-salad dressing, French dressing, or some other desirable salad dressing, by mixing it with the fruit or merely pouring it over the top. Serve on salad plates garnished with lettuce leaves. Place a maraschino cherry on top. Sufficient to Serve Six.

If there’s any day “set aside” for firing up the grill, Independance Day is it. The best part about this recipe is it’s not really a July 4th recipe so feel free to enjoy it anytime. 

Grilled Steaks With Lemon-Herb Merinade

Yield: 1 Servings

8 1 1/4 inch t-bone or

-porterhouse steaks

1 lemon-herb marinade

Place steaks in a large baking dish. Pour marinade over. Let stand 25 minutes at room temperature.

Prepare barbecue (high heat). Remove steaks from marinade. Season with salt and pepper. Grill to desired doneness, about 5 minutes per side for rare.

 In “Be A GrillMaster”, (A free bonuse included in the “Ultimate Summer Fun Recipe Collection“) you’ll learn exactly how to “sear” a steak to protection. Searing is a method of sealing in the juices of a steak and is touted as the best way to guarantee a great tasting steak. While it’s not hard, searing is a whole lot easier when you know exactly how.

Find out more about how to sear a steak and a whole lot more grilling tips and tricks in the “Ultimate Summer Fun Recipe Collection“.

Happy Independance Day!

Andy

Potato Salad is a popular, economical salad wecome at any summer gathering. Here’s one recipe from the Easy Salad Recipe book from the Ultimate Summer Fun Recipe Collection.

POTATO SALAD -2

2 c. diced potatoes

Salt

1 medium-sized onion

Boiled salad dressing

1/2 tsp. celery seed

Lettuce

1 Tb. parsley, chopped

1 hard-cooked egg

Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the two. Add the celery seed and parsley and season the whole with salt. Just before serving, mix well with boiled dressing. Garnish a salad bowl or salad plates with lettuce, place the salad on the lettuce, and then garnish with slices of hard cooked egg. Sufficient to Serve Four.

 For more great salad recipes, grill recipes, and more why not check out the Ulitimate Summer Fun Recipe Collection? Your satisfaction is guaranteed.