RSS
Home
Fit grilling for the 4th of July
Print
Email
RSS
Subscribe
With the 4th of July this weekend, there will be a lot of folks out there performing their best grill master techniques. You don't have to stick with the same-old, same-old burgers and hot dogs either.
Try a couple of these recipes and see if you agree that the flavors are outrageously good and big crowd pleaser's at the same time.
Easy herb-marinated chicken breasts
- 1 lb of boneless, skinless chicken breasts
- 2 tbs. each of fresh chopped thyme, parsley, oregano and basil (if you don't have fresh use 1/2 that amount of dried) If you have access to different fresh herbs, use them instead!
- 2 cloves of garlic crushed
- 2 tbs. olive oil
- Salt and pepper
Rinse the chicken breasts and place in a reclosable bag; toss in the rest of the ingredients, zip bag and toss until coated. Marinate for at least 15 minutes; then place on medium heat grill until the juices run clear (about 6 minutes each side.)
Rainbow Vegetable Skewers
- 1 red, yellow, green or orange bell pepper
- 1 onion
- 8 oz. crimini or white mushrooms
- 1 large tomato
- Kosher salt and fresh ground pepper
Cut all veggies approximately the same size (about 1inch cubes), place on skewers, spray with cooking spray and then salt and pepper. Will take approximately the same amount of time to grill as the chicken.
Potato Boats
- 4 baking potatoes
- Salt and pepper
Scrub potatoes, poke with fork and microwave until soft. Cut each in half and scoop out all but 1/4 inch of the potato and place skin aside. Season with salt and pepper, place directly on the grill (cut side down) for about 10 minutes. Once off the grill, cut into spears and serve with light sour cream and chives or ketchup. I used the leftover potatoes the next day for cheesy mashed potatoes for the kids.
A house is no home unless it contains food and fire for the mind as well as the body. ~ Margaret Fuller
You might also enjoy these:
Comments
