12 Easy and fantastic Summer recipes for the grill

Virtually every summer night my family and I only cook our meals over the grill. Mostly we use a propane Barbecue, sometimes a coal fire and sometimes we cook right over an open fire. Many recipes we use are very simple, most cost effective and they all taste great. I have compiled a list of 12 great recipes my family enjoy often through out the summer, all the recipes below can be used individually, together for a huge feast or mixed up for a few good meals over the grill.

Below you will find four sections each with three recipes, these sections include ; Main dishes, Vegetable sides, Salad sides and desserts. Except for the dessert all recipes can be done over the grill, and the portions for each recipes are for 4-6 people. Of course recipes can be doubled or added too, for more servings.


Main Dishes

Main Dishes


Kabasa shish- kabobs


Ingredients:

8-10 inch peice of kabasa

1 red pepper

1 yellow pepper

1green pepper

1 large red onion

handful of button mushrooms

8 skewers (Wood skewers should be soaked in water for a few hours before use)

(metal skewers should be coated in vegetable oil before use)


Peel pretective layers from kabasa and chop into inch sized peices. Wash vegetables chop off ends and cut into inch size pieces. Arrange vegetables and kabasa on skewers each shoul contain at least 3 pieces of kabasa and at least 3 peices of onion, add peppers and mushoroms as desired. Wrap 4 finished skewers in tinfoil, do the same with reminder 4. Cook over medium heat on grill for 10-15 minutes or until vegetables are tender, remove from tinfoil and grill for 5- 10 minutes ot until edges of vegetables and meat are brown, salt and pepper as desired.


TIP* Try melting some herb or flavored butter and rub on last few minutesof cooking for added flavor, do near end to prevent shish kabobs from burning.

See link below...



Easiest and Best Ribs: Pork or beef

2-3 lbs of beef or pork ribs

Your favorite Barbecue sauce ...see link Below for BBq sauce recipes


In large stainless steel pot boil ribs for 45-60 minutes or until meat is tender on the bone but not falling off. Let cool and cut into

2-3 ribs per peice. Brush on your favorite BBQ sauce grill on low-medium heat for about 25-35 minutes, brush on more sauce before serving.

Serve with plenty of napkins...


Grilled white Fish (your choice fish)

6 white fish filets skinned

150ml / 5 fl oz lime juice

150ml / 5 fl oz dry white wine

1 tablespoon clear honey

2 teaspoons light soy sauce

salt and pepper


Mix all ingredients except fish into bowl Place fish in glass casserole dish and pour marnade over, cover and let sit in fridge for a couple of hours. Cook on hot grill for about 5 minutes each side, spoon on extra mairnade while cooking to add more flavor


TIP* to prevent fish from sticking to the grill use a barbecue fish mat or barbecue basket, both work well.

Salad Sides

Salad Sides:


Fresh out of the garden salad


5 cups chopped iceberg lettuce and romain lettuce( or your prefered lettuce blend)

1 cup chopped baby spinach

1 cup chopped swiss chard

1 tablespoon fresh basil, finely chopped

2 tomotoes cubed

1 cup sliced cucumber

1 green , red or yellow pepper, seeded and slivered

1 medium carrot, slivered

1 cup fresh mushrooms, (halved or sliced optional)

4 green onions, sliced


3/4 cup your favorite dressing... or use non fat rasberry yogurt


Cabbage and noodle Asian salad


1 med. head of cabbage, chopped thinly... Try red and green cabbage mixed together,

4 green onions chopped

Pinch salt and pepper

1 package of MrNoodles crushed and uncooked,

1/4 toasted sesame seeds

3/4 cup- 1 cup toasted slivered almonds

Dressing recipe...Or use you favorite oriental/ Asian style dressing

3/4 cup salad oil

2 tsp soya sauce

3/4 - 1 cup sugar...use less at first add more later

1/2 cup white vinegar

Mix cabbage and onion in large bowl. In separate bowl mix salad dressing. Add noodles, seeds and almonds just before serving then toss with dressing.



Easy oil and Vinegar pasta salad

5-7 cups of your favorite pasta.. cooked


1/4 cup salad oil

3 tbsp. vinegar-balsamic,wine, cider etc.

1 clove crushed garlic

I tomato chopped into 1/2 inch pieces

1/2 cup peeled,chopped cucumber

2 green onions thinly sliced

1 tsp basil and/or oregano

Salt and Pepper to taste

Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool.

While noddles are cooling, chop up any vegetables you are adding, and make dressing.

Once cool, add all other ingredients, adding the dressing last.

Cool in the refrigerator for about 2 hours before s



Vegetable Sides

Vegetable Sides:


Itaian style potato's


6-8 medium rustic potatoes, washed and sliced into 1/4 inch pieces

2 medium onions, sliced

1/2 cup margerine

1/2 teaspoon salt and pepper

1 1/2 teaspoons italian herb blend


Tinfoil

In bowl, coat potatoes with salt pepper and crushed dried italian herbs, mix till potaoes are coated. Add in onion and toss.

Make tinfoil packet thickly spread 1/4 cup of margerine on tinfoil in center. Fill tinfoil with potatoes and onion mixture, place rest of margarine in drops over potatoes, close packet so no margarine will leak out. Grill over medium-high heat for 30-40 minutes or until potatoes are cooked through.


Grilled Garden vegetables

1 med red bell pepper

1 med yellow bell pepper

2 medium zucchini, sliced in half and cut into chunks

1 large onion, cut into wedges

1/2 -1 cup chopped mushrooms

2-3 carrots peeled and sliced

2 whole garlic cloves

1/4 cup fresh basil finely chopped

2 tablespoon parsley finely chopped

2 tablespoons extra vigin olive oil

pinch of salt and pepper

Tinfoil

Mix all ingredients in a bow,l then place into tinfoil wrap thoroughly and grill on med-high heat for 15-20 minutes or until vegetables are tender add 1-2 tabelsppons of water if needed to help soften vegetables, then return to grill.


Grilled mushrooms and onions


2-3 cups onion, cut in half and slice into thick slices

2 cups mushroom, sliced

1 clove garlic crushed

1 tablespoon Worcestershire sauce

1/2 cup butter or margarine

pinch salt and pepper

Tin foil

Mix all ingredients into bowl except the butter, toss. Add half butter to bottom of tinfoil, place mixture overtop, add remaining butter. Seal tinfoil packet well, double tinfoil if necessary to keep butter from leaking. Grillover med. Heat for 35-45 minutes or until onions and mushrooms are fully cooked.

TIP* Use left over butter on baked potato's or spread on grilled french bread...great on sea food too.

Serve onions and mushrooms as a topping instead of a side, try in on burgers or with steak, even pork chops.



Quick and easy desserts

Quick and easy desserts.


Blueberry cheesecake

2 cups crushed graham crackers (use 2 1/2 cups for thicker crust)

3 tablespoons butter, softened, or slightly melted

2 bars/packs cream cheese

1 cup sugar

2 cups whipping cream

1 teaspoon vanilla

1 can bluberry pie filling

1 teaspoon unflavored uncolored gelatin

3 tablespoon water

Combine first 2 ingredients in bowl, press into 9 inch pie plate/pan. Chill for at least 15 minutes.

Beat cream cheese and sugar in bowl with electric mixer, then add vanilla. Dissolve gelatin in water and add into mixture,beat until cream cheese is fluffy. Add the whipping cream and fold in gently, spoon over crust and let chill in fridge for about 3 hours or until set. Top with blueberry pie filling...

TIP* Great with whipped cream, cool whip or ice cream. Try with cherry pie filling instead.YUM


Fruit salad


1 Orange peeled and cut into bite sized peices

1 Pear peeled cored and cubed

1 Banana, cubed

1 can (14oz) pinapple tidbits, juice drained

1 cup fresh strawberries, cut into bite size pieces

1 cup plums cubes or 1 cup halved red grapes


3/4 cup peach non fat yogurt , or vannila, or stawberry


TIP* Add some chopped mint for extra zip. Add more kinds of berries for more color and texture. Serve with ice cream, whipped cream or cool whip instead. Top bowls of jello or sponge cake. YUM


Iced Strawberry and Cream jello

1/2 cups chopped fresh straw berries

1 box strawberry gelatin(jello) no sugar substitutes regular only

1 cup boiling water

2 cups vanilla ice cream

Mix jello with boiling water till fully dissolved, add in ice cream mix well, then fold in chopped strawberries. Place in individual serving dishes. Chill in fridge for 30 minutes for a smooth treat or freeze for 30 minutes for a ice cream style dessert.

TIP* save some fresh strawberries as a topping.. try using different flavors minus the fruit and top it with your preference...



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