It's Grilling Time!
My husband and I use our grill outside more than we use our oven year-round. If I could figure out how to bake in the grill I probably would never use the oven. We are fortunate to have our grill close to the kitchen door and under a covered patio so it makes cooking a lot easier!
Recently I tried a few new ideas on the grill that I thought you would enjoy...and a few little tips!
Grilled Ribeye with Rosemary
Season room temperature steak with fresh rosemary, ground pepper and sea or kosher salt on both sides.
Tip: All meat should be room temperature before cooking. Allow meat to rest covered in foil for 15 mins prior to serving and cutting.
Grilled Artichoke and Green Onions
Rinse fresh artichoke thoroughly. Trim Stem. Boil whole artichoke for 30 mins. Let cool and cut in half lengthwise. Remove choke (hairy middle) with spoon. Drizzle artichoke and whole green onions with olive oil, sprinkle with seasoning salt or your favorite seasoning and pepper. Grill on foil turning halfway for 15-20 mins.
Grilled Rosemary Potato Wedges with Feta Packets
Peel Baking Potato and cut into wedges, in a bowl combine potatoes, fresh rosemary and crumbled feta cheese. Toss with olive oil, salt and pepper. Make individual foil packets and grill for 20 mins.
Tip: Make individual packets, this will allow the potatoes to cook faster and each person has their own serving. Easy clean-up!
Grilled Corn with a Twist
Husk the corn, place each ear on it's own foil square. Spread mayonnaise (I use light) on each ear of corn, generously cover with grated Parmesan cheese and sprinkle with your favorite seasoning (I used Cajun seasoning). Wrap up each ear in foil and grill for 15 mins, turning occasionally.
Tip: Using the mayonnaise will replace the need for butter, I promise!