grill master (with a few of my summer time favorites)


my parents recently moved to arizona, making me the only anderson to be left in the state of minnesota (and we are very family oriented! what happened family ;) ) as sad/excited as i am for my parents are they start their new journey in the desert, i am very excited to have inherited their grill. chad and i live in a cutesy duplex in south minneapolis and still are in the young newlywed stage in our lives, aka this mans we don’t have a whole lot of nice things. we have air conditioning in our place, but we never turn it on because i don’t like the way air conditioning feels (i know, im a weirdo…) last summer, every night when i cook, chad would sit outside because it would get so dang hot in the kitchen with the oven on. but now, with this beautiful new grill, i don’t have to turn on the oven and we still get amazing hot food in thirty minutes flat! i have been cooking everything imaginable on my new grill. the best part is i just have to prep all of the food and chad does the labor/ the actual grilling part of it! we had a version and elk that i have been using for meat, but both recipes could be swapped for beef instead of elk/venison. 

grilled food;

-rosemary red wine marinated steaks

4 small steaks, or two larger ones
1/2 cup dry red wine
2 garlic cloves, minced
lemon, sliced into rounds
salt pepper
5 sprigs of rosemary

combined all ingredients and marinated in a zip lock bag for at least two hours-two days. preheat grill and cook until your preferred level of doneness

-greek burgers

1 lb of red meat, works best if you have fatty stuff, but still will work if you have lean meat just not as juicy
juice from 1 lemon
2 garlic cloves, minced
1/3 c bread crumbs
1/3 c feta cheese
parsley, chopped
1 tablespoon dijon mustard
salt & pepper

combine all ingredients into a bowl and mix together with your hands. once all ingredients are incorporated, form meat into patties ( i made 4-6) and grill until your preferred doneness

- chili lime chicken (pictured above)
2-4 chicken breast depending on how many you are feeding/the size, cut up into smaller sizes (to hep grill better)
1 lemon (for juice and zest)
1 lime(for juice and zest)
1/4 c brown sugar
1/4 tsp chili powder

in a small bowl, zest and juice the limes and lemons, add sugar, chili powder and chicken and marinate for at least 30 minutes and up to 3 hours. preheat grill and cook until desired doneness. 

other sides i have been making:

-mustard cold slaw

1/2 head of green or purple cabbage, cut into thin slices
1/2 white onion, minced
bunch of cilantro
1/3 cup olive oil
1/3 honey mustard, or a mix of dijon and regular
salt, pepper

mix ingredients and add more mustard or oil if needed (or if too soupy add ore cabbage) . chill for twenty minutes before serving to allow flavors to mix well.

-green beans with lemon

handful of green beans
parm cheese

bowl green beans in salted water until cooked( 5-10 minutes), strain water. zest one lemon over beans, add shredded parmcheese. 

-radishes in vineager 

handful of radishes, cut in 1/4s
1/4 c vinegar 
a little butter

warm pan, and melt butter. once melted, add radishes and vinegar,  and cook for 5 minutes. remove from pan and add salt if you so desire

-corn on the cobb in the oven

preheat oven to 400. put corn in husks in the oven for 30 minutes. bam, corn on the cobb cooked! this is a great tip for when you are hosting people over/need to make a lot of corn on the cobb in a short period of time. 

happy eating!

PS: on another note we finally made an adult decision and purchased our first brand new couch!! i feel like we have entered into a whole new stage of adult hood. the best part of the deal? we sold our couch which we inherited for free, for $75! 

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