I love summer cooking.  Marinate some meat, slice up some farm-fresh vegetables, throw them on the grill and dinner is ready.  My husband received The Grilling Bible from his sister for his recent birthday, and we’ve enjoying paging through this book marking recipes for future use.  It’s going to be a fun summer with lots of variety.

This recipe was originally for Lime Mustard chicken, but a and a last-minute substitution was necessary when I found there were only about 2 tablespoons of lime juice left in the refrigerator.  Confession:  I LOVE fresh citrus juice, but frequently resort to bottled lemon and lime juice because it is just so easy!

The chicken was tangy and flavorful with a nice little kick, courtesy of the ground red pepper.  We want to try it again, but it will have to get in line behind all of the other new recipes from The Grilling Bible!

Lemon Mustard Chicken Marinade
produces enough marinade for 4 butterflied chicken breasts

1/2 cup lemon juice
4 tbsp honey mustard*
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp ground red pepper

Whisk together all ingredients. Pour over chicken and marinate in the refrigerator for two hours.

*don’t have honey mustard? use 2 tbsp honey and 2 tbsp mustard

Cuban Lime Grilled Tuna Steak - adapted from foodnetwork.com

Ingredients

1/3 cup olive oil
1 teaspoon salt
2 teaspoons cayenne pepper
1/3 cup lime juice
3 large cloves garlic, minced
1/2 medium onion, minced
2 teaspoons ground cumin
1/2 cup fresh cilantro (lightly packed, leaves only) finely chopped
4 (6 ounce) pieces of tuna fillet

Mix together olive oil, salt, pepper, lime juice, garlic, onion and cumin.  Stir in about 3/4 of the cilantro (reserve the remainder for garnishing later) to the mix.  Place the tuna steaks into a glass baking dish, and coat both sides of each steak well with the marinade.  Marinate covered in the fridge for about 30 minutes.  Preheat grill to high heat.  Grill the tuna steaks for 4-5 minutes on each side – or more if you prefer well-done tuna.  Garnish with the remaining cilantro, and lime if you wish – and enjoy!

Grilled Margherita Pizza - adapted from Alton Brown, via Lisa from ‘All About Alton’ 

• 1/2 recipe pizza dough
• olive oil
• 1 large tomato, thickly sliced
• 2 cloves garlic
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 4-5 basil leaves, julienned
• 1/2 – 3/4 cup shredded mozzarella cheese
• 1/4 cup asiago cheese

Place tomato, garlic, 1-2 tablespoons of olive oil, salt and red pepper flakes into a bowl and stir to coat the tomatoes.  Let sit for 20 minutes or so as you prepare your crust.  For the crust – first, make sure your pizza dough is at room temperature before you use it!  Place pizza dough on a floured surface and roll to 1/4 inch thickness using a rolling pin.  Make sure to rotate your dough after each pass with the rolling pin so that it does not stick to your surface!  After dough has reached desired thickness, place it onto a floured pizza peel.  Brush with 1-2 tablespoons of olive oil.  Preheat your trusty grill – no pizza stone this time folks!  When your grill has finished preheating, take the pizza peel with dough on it and flip it directly onto the grill – if it sticks a little just give it a nudge with a spatula and it will come off.  At the same time, place the slices of marinated tomato directly onto the grill.  Grill the crust until it starts to form little bubbles as the dough bakes.  Brush with another 1-2 tsp of olive oil, then using the pizza peel, lift it off the grill and flip over.  At this point, the tomatoes should be pretty well cooked through – lift them off the grate and place directly onto the pizza crust, mashing them with the back of your spatula into the crust.  Sprinkle the pizza with the basil, mozarella, and asiago cheeses.  Cook until the cheese melts. 

Grilled pineapple is amazing – just delicious!  If  you’ve never tried it you need to… really.  And the grilled pineapple is only half of this tasty meal.  The Asian-inspried marinade was a fun change of change of pace from our usual barbecue sauces and Mexican-inspired marinades.

I spotted these Chicken and Pineapple Skewers on Proceed With Caution and knew I just had to try them!  Since I only had thin-sliced chicken on hand (I buy chicken on sale,  trim and slice it thin before freezing), I opted to grill the breasts whole.  Served on a bed of brown rice and garnished with chopped green onion, this is quick and easy weeknight meal.  We’re adding it to our grilling rotation!

Asian Pineapple Chicken

2 green onions, chopped
2 tbsp low sodium tamari soy sauce
1 tbsp rice wine vinegar
1 tbsp freshly grated ginger
1 pound boneless, skinless chicken breast, pounded or sliced thin
1/2 pound fresh pineapple, sliced into spears
1 tbsp agave nectar or honey

1.  In a large bowl, whisk together onions, soy sauce, vinegar and ginger. Add chicken and cover, marinating in the refrigerator for 30-60 minutes.
2.  After preheating grill, grill chicken over medium-high direct heat until cooked through.  Baste  occasionally with marinade. (Food safety tip:  do not baste chicken during the final flip – you want to make sure everything is cooked properly.)
4.  When chicken is almost done, place pineapple on the grill over medium direct heat. Flip after 4 minutes.  After grilling the other side for 4 minutes, remove and serve.

Curry Chicken Salad – from Simplyrecipes.com, posted by Elise

Instructions

Place oil in a skillet over medium heat.  Sprinkle salt over the chicken as it cooks; saute just until cooked through entirely – about 5 minutes.  Make sure no pink remains!  Remove chicken from the skillet.  Add the onions to the skillet and saute until beginning to turn translucent.  Sprinkle the curry powder over the onion and continue to cook for another 2-3 minutes.  If the powder sticks to the bottom, or the mixture is too dry, you may add another tablespoon or two of olive oil.  Add raisins and cook for another minute.  At this point remove from the heat, and stir in the mayonnaise.  Stir the chicken into the onion and raisin mixture, and chill until completely cooled.  When about to serve the chicken salad, mix in the apple, cilantro and green onions.

California Burgers – from Food Network Magazine, June 2010

Ingredients:

• 1 lb ground chicken
• 1/2 cup panko bread crumbs
• 2 teaspoons worcestershire sauce
• 1 tbsp plain non-fat Greek yogurt
• 1 tsp salt (more or less to taste)
• 1/2 avocado, sliced
• 1/2 cucumber, thinly sliced
• 4 slices of tomato, thinly sliced
• Alfalfa sprouts
• 4 whole wheat rolls

Instructions:

Mix chicken, bread crumbs, worcestershire sauce, yogurt and salt together in a large bowl.  When ingredients are well combined, form into 4 even patties – about 1 inch thick and 4 inches in diameter.  Make a thumbprint in the center of each patty so they stay in tact on the grill.  Chill patties for 15 minutes prior to grilling so the patties stay solid when cooking.  Preheat your grill on a medium-high setting.  Place burgers on the grill, cooking for 5-6 minutes per side.  Just before the burgers are finished, toast the rolls on the grill if desired.  To assemble, put alfalfa sprouts on the bottom half of the roll and place the burger on top.  Top with avocado, cucumber, and tomato.

I highly recommend using a pasta maker - of course, I may be partial as I haven’t made pasta without one – mine is a manual old fashioned one requiring a crank to be turned, but there are many varieties including stand-mixer attachments.  However, I think it isn’t really 100% necessary to have a pasta maker – a rolling pin, cutting board and patience will do the same thing!  My most important tip for a successful Pasta Night – start a pot of water boiling when you start resting the pasta dough, so it will heat up in time to cook the finished noodles!

Whole Wheat Pasta

Ingredients:

Step 1

Mix flours and salt in a large bowl (This can also be done directly on a flat surface such as a table or cutting board – I just tend to make a mess when I do it that way!) and make a well into the center.

Step 2

Add the oil and the first egg to the well in the center of the flour – use a fork to whisk the egg, slowly incorporating flour from the side.  Continue to add the other three eggs one at a time to the mixture until the dough begins to come together.    If the dough is too dry (it is not coming entirely together, or is cracking easily), add a little water – 1-2 teaspoons at a time, mixing very well after each addition.  The dough should form a smooth ball but it should not feel sticky at all to the touch (if it does, it will be impossible to roll flat!)

Step 3

After the dough is completed, it is very important to let it rest!  The texture will not be right unless you follow this step.  I usually place the dough directly on a counter or cutting board and place the mixing bowl over it, so it does not dry out.  Let rest anywhere from 15 minutes to an hour.   When you start resting your pasta dough – start boiling a large pot of salted water!

Step 4

After the dough has rested, divide into smaller balls, about 1-2 inches in diameter, and flatten into discs.  If you are using a rolling pin, roll the discs flat and cut into the desired shape.  If you are using a pasta machine – clamp the pasta machine securely to a countertop or table.  Set the pasta maker to its thickest setting.  Feed the discs of dough gently into the pasta maker to flatten them out.

Step 5

Adjust the pasta thickness on your pasta machine to medium thickness setting – probably 2 notches above the thinnest setting- this dough is a bit fragile, so I would not go any thinner than that.  Put all of the pasta sheets through the thinner setting. 

Step 6

Now we’re ready to cut!  Using the pasta cutting attachment that comes with the pasta machine, feed the pasta sheets slowly into the cutting attachment. 

After the noodles have been cut be careful not to pile them all together for very long, as they could get squished together and you could end up with a giant lump of pasta dough. 

Step 7

Time to cook the pasta!  Hopefully you started boiling a very large pot of salted water when you started resting your pasta dough and now have a rapidly boiling pot!  Add your pasta to the water.  Keep in mind this is fresh pasta, so it takes significantly less time to cook than dried pasta – maybe 3-4 minutes if the water is rapidly boiling.  Drain as usual and add your favorite sauce.  Happy Pasta Night!

I always use homemade pizza dough these days – this recipe, originally from the Mark Bittman “How to Cook Everything” book, has become my go-to recipe.  Unlike store bough pizza dough, it’s soft and so easy to work with – makes shaping a crust a breeze.  Since there weren’t many spices I could envisioning going well with barbeque flavors, I left out the spices this time. 

I love grilling pizzas – it’s really very easy, and the crust comes out crisp and crunchy on the bottom, while the top comes out tender and soft.  (The only thing to be careful of – make sure you don’t let it burn!  Pizza cooks very fast on a grill.)  

Ingredients:

1 recipe Pizza Dough - omitting herbs

1/3 cup barbeque sauce

1/3 cup jarred pasta sauce

1/4 of a red onion, sliced thinly into rings

1 small green pepper, sliced thinly into rings

1 cooked chicken breast, sliced into strips

4oz shredded sharp cheddar cheese

Directions:

Place a pizza stone on your grill and preheat to 400-450 degrees.  Dust a pizza peel liberally with corn meal.  Flatten out the pizza dough to the desired size (mine was about 14 inches) and place on the pizza peel.  Mix together the pasta sauce and barbeque sauce, and spread evenly over the pizza crust.  Distribute the chicken, onion and pepper rings evenly over the pizza.  Sprinkle the shredded cheddar over the pizza.  Slide the pizza onto the pizza stone (use sharp wrist flicking motion – if the pizza peel is dusted well, it should slide off – if you have trouble sliding it off, use a metal spatula to loosen it from the peel)  Bake for about 10-15 minutes – time will vary based on exactly how hot your grill is, make sure to check frequently to ensure the bottom does not burn!  When the pizza appears done (toppings are melted, the dough appears cooked) slide the pizza peel under your pizza and remove from the grill.  (Important: let the stone cool completely before removing it from the grill – we’ve lost our first pizza stone this way!)

  Ingredients

  2 pounds cabbage, shredded

  2 cups water

  4 pounds potatoes, peeled and chopped

  2 cups milk

  1 cup chopped leek

  Salt and coarsely ground pepper to taste

  1/4 cup butter, melted

  12oz package of bacon, chopped and cooked

Directions:  Place the cabbage and the water into a large pot and bring to a boil over medium-high head.  Reduce heat to low and simmer for 10-12 minutes or until cabbage is tender.  Drain the cabbage, reserving the cooking liquid.  Put the cooking liquid back in the pot, and add the potatoes and enough water to cover.  Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.  In the meantime, put the leeks and milk into a small pot and bring to a boil, then turn off heat and let sit.  When the potatoes have finished cooking, drain them and return them to the pan.  Mash the potatoes, and then add the milk/leek mixture to the pot, mixing well.  Add the cabbage and the bacon to the mixture and combine well.  Drizzle with the melted butter, and add salt and pepper to taste.

Sausage and Mushroom Soup

Ingredients:

Directions:  In a large pot, brown the sausages until they are completely cooked through (about 10 minutes), then remove from the pan and cool.  Add the olive oil to the pan, and saute the onion and garlic until the onions are translucent – about 5 minutes.  Add the mushrooms and saute for another 5 minutes or until the mushrooms are golden brown.  Add the chicken broth, thyme and pepper flakes, 1 tsp dried parsley and the salt to the pot and bring to a boil, then reduce heat and let simmer for about 10 minutes.  In the meantime, slice the sausage into 1/8 inch thick slices.  Add the sausage to the soup, and the angel hair pasta.  Let cook for about 3-4 minutes or until pasta is cooked.    Enjoy!