There are many perks to owning your own home, but the fun really begins when the weather heats up. Summer means playing outside, long bike rides, family vacations, and boat rides at the lake, just to name a few—but it also means backyard grilling. Whether for a large family cookout or a weeknight meal, grilling allows you to get outside, while also preparing delicious, healthy meals for you and your family. It’s also relatively easy, with little prep necessary. Some of the best and simplest recipes include a well marinated steak with some well-seasoned veggies.
As mentioned above, grilling can be healthy. Here’s a great article from Living Direct about the health benefits of grilling. For instance, do you know that when you grill meat, you eat less fat because the excess drips off? Meat also retains its nutrients when grilled, and typically, you use less butter. These are all very good things for your health.
There are so many creative meals you can make on the grill. Ever had grilled pizza? It’s amazing. What about grilled watermelon salad? Sounds different, but it is so good. Here are some of our favorite grilling recipes.
By Helpful Homemade
Heat grill to 500 degrees. As the grill is heating up, heat skillet over medium. Add the fresh spinach leaves and allow them to wilt, stirring occasionally, for about 5 minutes. When the leaves have wilted, remove from heat and drain the leaves on a paper towel. When the leaves have cooled, wring them through another towel to remove any excess moisture. Set aside.
Meanwhile, stretch/roll the pizza dough to about ¼ inch thick. Place on a baking sheet or other surface to transfer to grill. Carefully slide the dough directly onto the grill grates. Spray the grates with a bit of non-stick cooking spray. Close the grill lid and let the dough cook for about 5-6 minutes, until the bottom of the crust is golden and some char lines can be seen.
Transfer the crust back to your baking sheet, but flip it so the charred bottom is now facing up. Lightly spread the marinara sauce on the crust and top with sliced mozzarella and spinach leaves. Sprinkle the chopped bacon on top. Transfer the pizza back to the grill. Close the grill lid and cook for 4 minutes, until the cheese is bubbly and golden.
In a blender, add 1 peach (roughly chopped), sweet chili sauce, and lime juice and zest; pulse and blend until smooth, then transfer to a small bowl. On a rimmed sheet pan, place remaining peaches cut side up with green onions. Skewer onions through center and place on sheet pan. Lightly drizzle with olive oil and toss until coated. Season with salt and pepper.
Preheat grill on medium-high. Meanwhile, rinse chicken and pat dry thoroughly. On a separate rimmed sheet pan, place chicken and drizzle with olive oil; season with salt and pepper.
Place chicken on grill and cook covered for 10 minutes. Flip chicken and add peaches, green onions, and onions to grill. Cover for 5 minutes and flip peaches and vegetables. When chicken reaches an internal temperature of 150 to 155 degrees, brush glaze on chicken. Flip chicken until glazed and browned on both sides and internal temperature is 165 degrees; total cooking time for chicken is about 25 minutes. Peaches and vegetables should have dark grill marks and be slightly charred; cooking time is 8 to 10 minutes.
Transfer to a large platter and serve with remaining glaze.
For more about this recipe, visit Delish.
By Claire Robinson, Food Network
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 x 3 inches and 1 inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
For more information about this recipe, visit The Food Network.
What are some of your favorite recipes for the grill? Share your links with us in the comments below.
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