We love to grill out during the summer. It’s usually too hot for me to even think about turning on the oven so grilling out is really the only option if we want to eat! Matt grills dinner while the kids play on the swing set and you can usually find me sipping a glass of wine while keeping Matt company.
It’s the perfect end to our long summer days. Today I’m sharing 5 of our family’s favorite grilling recipes. These are our go-to grilling recipes and I keep the ingredients on hand for those nights when we need dinner fast.
1 large avocado (pitted, peeled & diced)
1 can (10oz) Ro*Tel
1/2 cup frozen whole kernel corn, thawed
1/4 tsp salt
1 pound frozen large shrimp, thawed
1 Tbsp oil
1/2 tsp chili powder
8 corn tortillas (6 inch), warmed
Spray cold grill grate with grilling spray. Preheat grill for medium heat. Meanwhile toss together avocado, drained tomatoes, corn and salt in medium bowl; set aside. Toss thawed shrimp with oil and chili powder in large bowl. Thread shrimp evenly onto metal skewers; grill 2 to 3 minutes each side until cooked through. Divide shrimp evenly between tortillas. Top each with about 1/4 cup of avocado mixture.
1 1/2 lbs lean ground beef
2/3 cup Brown Sugar BBQ sauce, divided
3/4 tsp Montreal steak seasoning
1 pkg Hawaiian dinner rolls
3 slices Swiss cheese, quartered
1 can (8oz) pineapple slices, drained & cut into thirds
1/2 cup thinly sliced red onion
Spray cold grate of grill with grilling spray. Preheat grill for medium heat. Meanwhile combine beef, 1/3 cup BBQ sauce, and steak seasoning in large bowl. Shape mixture in 12 small patties. Grill patties 3 to 4 minutes each side until cooked through. Meanwhile remove attached rolls from package- Do Not Separate. Cut rolls in half horizontally. Spray cut sides with grilling spray; toast on grill. Spread remaining 1/3 cup BBQ sauce on rolls; separate rolls. Place patties on bottom half of rolls; top with cheese, pineapple, and onion. Close with tops of rolls.
4 white flatbreads (6 inch)
1/3 cup refrigerated basil pesto sauce
1 cup shredded mozzarella cheese
1 can (14.5oz) Stewed tomatoes, drained
3 Tbsp grated Parmesan cheese
2 Tbsp ripe sliced olives
Spray cold grate of grill with grilling spray. Preheat grill for medium heat. Place flatbreads on baking sheet; spread each evenly with pesto sauce. Top each flatbread with mozzarella cheese, stewed tomatoes, Parmesan cheese, and olives. Grill 6 to 8 minutes or until cheese melts and flatbreads are browned slightly.
1 can whole black beans, drained and rinsed
2 cups frozen whole kernel corn
1 can Ro*Tel, drained
1/2 tsp cumin
4 boneless skinless chicken breasts
1/2 cup shredded Mexican cheese blend
Preheat grill for medium-high heat. Stir together beans, corn, drained Ro*Tel, and cumin in mixing bowl. Place four 18×12″ pieces of heavy foil on counter and spray each with cooking spray. Place 1 chicken breast in center of each. Spoon 1/4 bean mixture over each chicken breast. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather. Place packets on covered grill grate. Grill 15 to 20 minutes or until chicken is cooked through. Carefully open packets; sprinkle 1/4 of cheese on top of each breast. Close foil and let packets stand for 2 minutes or until cheese melts.
1 1/4 lbs beef flank steak, trimmed
1/2 tsp garlic salt
1/2 tsp black pepper
6 Tbsp chunky Blue Cheese dressing
6 whole wheat flour tortillas (8 inch), warmed
1 1/2 cups packed baby spinach leaves
1 can (14.5oz) petite diced tomatoes, drained
1/3 cup thinly sliced red onion
Spray cold grate of grill with grilling spray. Preheat grill for medium heat. Sprinkle steak with garlic salt and pepper. Grill 6 to 8 minutes each side or until cooked through. Let stand 5 minutes. Cut steak into thin strips. Prepare wraps by spreading 1 Tbsp dressing on each tortilla; top with steak, spinach, tomato, and onion. Fold sides in; roll up burrito style. Cut in half to serve.
All recipes and pictures from Readyseteat.com.