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.
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
lemon
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
salt
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!
