Grilled Sausage, Potatoes & Garlic Scapes

Oh, sweet summertime. I know we’re only two weeks in but I am loving this summer.

Grilled Sausage 1

We’ve been spending a ton of time outside, our days are pretty unstructured, and lots of our meals have been farm produce on the grill – including this meal.

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13 Main Dish Recipes for the Grill

If the only thing you’ve made on your grill so far this summer is burgers, hot dogs, and/or barbecue chicken, we need to have a chat. Your grill can do SO much more!

Main Dish recipes for the grill

I’ve put together a list of some of my favorite grilled main dishes. Whether you’re looking for something for a crowd or just dinner tonight, there’s a plethora of ideas below. Don’t let summer slip by without giving your grill a workout!

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Chicken Fajita Burgers

This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.

‘Tis the season for burgers, which is why I’m so excited to be participating in GirlCarnivore‘s #BurgerMonth and sharing this awesome Chicken Fajita Burger.

Chicken Fajita Burgers 2

A mashup of your favorite tex-mex and the cookout classic, these burgers pack a big flavor punch!

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Grilled Doughnuts with Strawberry Basil Dip #BBQWeek

Guys, this is going to be my dessert of the summer. Ridiculously easy and so good, these are the perfect dessert for a barbecue.

Grilled Donuts 1

My kids pretty much dove into this. I mean, warm, sticky doughnuts with a cool strawberry-basil dip – what’s not to love?

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Grilled Vegetables with Whipped Avocado Feta Dip

You know what I’ve noticed? Almost no one brings vegetables to a barbecue – but, when someone does, they always seem to get gobbled up.

Grilled Vegetables 1

I think a large part of their scarcity is that vegetables don’t have a great reputation for being an easy dish to take along. Let this one change your mind.

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Wine and Herb Grilled Chicken

Happy Valentine’s Day, readers! I hope you’re all feeling the love from people in your life today!

Wine Herb Chicken 1

I’ll be spending a good chunk of the day in bed – but not in the sexy way.  I’ve been hit by the plague.

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Basil Burgers with Sundried Tomato Mayonnaise

I am in total denial that it’s Labor Day weekend. Where did my summer go?!

The bucket lists we created at the beginning of the summer still have a lot that needs to be checked off, so we’re spending the long weekend concentrating on family time and checking off a few last items. Oh, and there will be plenty of grilling.

If you’re looking for something fun-but-easy to make this weekend, these burgers are a great candidate – especially if you have a whole bunch of basil to use up. The addition of the basil makes these fresh and perfect for the end of summer.

BasilBurgers

Basil Burgers with Sundried Tomato Mayonnaise
(adapted from Taste of Home)
Serves 6

1/4 cup sun-dried tomatoes (the dried kind – not packed in oil)
1 cup boiling water
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 tsp. Italian seasoning
2 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 lbs. ground beef
Fresh mozzarella, for serving
Hamburger buns, for serving

Add the dried tomatoes to the water and let sit for 5-10 minutes. Drain and add the tomatoes to a food processor, along with the mayonnaise. Process until smooth.

In a large bowl, combine the Worcestershire, basil, Italian seasoning, garlic, salt and pepper. Break up the ground beef over the spices, and mix until well combined. Divide into 6 equal balls, and form into patties.

Grill over medium-high heat for approximately five minutes per side.  Add mozzarella during the last minute and allow to melt.

Serve on buns with sundried tomato mayonnaise.

 

Fresh Corn Salsa (5)

Grilled Chicken Cordon Bleu #RecipeMakeover

Disclosure: I received this product for free as part of #RecipeMakeover week. All opinions are my own.

We are grill-obsessed in the summer, so when the opportunity came up to work with Smokin-Os, I was beyond excited. I tend to slather my grill creations in sauce – usually one that’s loaded with sugar. Barbecue, teriyaki, and sweet and sour sauces end up in heavy rotation. With Smokin-Os, though, that’s not necessary.

Smokin-Os are a ridiculously easy way to get all the flavor of smoking with minimal effort. They pack a huge flavor punch without adding any calories. You can see how to use them here.

SmokinOs

When I started brainstorming what I wanted to try and makeover for #RecipeMakeover week, I kept coming back to Chicken Cordon Bleu. I love it, but it’s usually fried and often comes with a heavy sauce. As soon as I got my hands on the Smokin-Os, I knew they’d be a great way to pack a lot of flavor into my dish, while ditching the frying. I was so excited how these turned out!

To find out more about Smokin-Os, like them on Facebook!

GrilledChickenCordonBleu

Grilled Chicken Cordon Bleu with Smokin-Os
(a Kate’s Recipe Box original
Serves 4

4 thin-cut, boneless, skinless chicken breasts
Salt, pepper, and oregano, to taste
1 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. olive oil
4 slices deli ham
4 slices Swiss cheese
1 Original Smokin-Os

Prepare the grill according to the Smokin-Os package directions.

Season chicken breasts to taste with salt, pepper, and oregano. In a small bowl, whisk together the mustard, honey, and olive oil.

When the grill is ready, spray with non-stick spray and add chicken breasts. Cook for 3-4 minutes, then flip, brushing the top with the honey-mustard mixture. Cook another 3-4 minutes, flip and brush again. Add 1 slice of ham, topped with one slice of Swiss cheese to each chicken breast and cook for another minute, until the cheese melts.

 

Grilled Stuffed Mini Peppers

The weather is getting better! The snow piles from the nor’easter are nearly gone and we’ve had a few evenings where it’s not frigid by dinner time – so we’re starting to fire up the grill.

Cave Tools recently sent me a pepper grill rack to try out (you can see my review here) and we finally busted it out to make these delicious little peppers. I think most people automatically think jalapenos stuffed with cheese and bacon for something like this, but I wanted to make something that felt light and fresh – and that was more toddler-friendly.

These were perfect! I can’t wait to make them again once we have lots of fresh herbs in the garden.

CaveTools4

Grilled Stuffed Mini Peppers
(a Kate’s Recipe Box original)
Makes 12

12 rainbow mini peppers
4 oz. cream cheese, softened
1 Tbsp. fresh chopped dill
1 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped green onions
1 clove garlic, minced
1/2 tsp. lemon zest

Clean and core the peppers.

In a bowl, mix together the cream cheese, dill, basil, green onions, garlic, and lemon zest until well combined. Stuff peppers with cream cheese mixture.

Using a rack, grill over medium heat until the peppers are softened and the cream cheese puffs slightly. Serve immediately.

Grilled Italian Sausages with Sweet and Sour Peppers and Onions #CookoutWeek

I’ve been sitting on this recipe for weeks because I wanted to save it for #CookoutWeek – I’m so sorry I’ve been holding out on you guys. But, I’ve officially found my favorite way to grill up sausage.

In the past, I’ve always sort of failed at sausages on the grill. It would sound like such a good idea and then they’d end up undercooked on the inside or overcooked on the outside – or both. Braising them on the grill and then just transferring them to direct heat at the end eliminates all of that – and it’s absolutely delicious.

I had picked up these sausages on a whim at the farmer’s market and they were hands down the best impulse purchase I’ve made in a long time. I already can’t wait to make these again!

Sausage and Peppers

Grilled Italian Sausages with Sweet and Sour Peppers and Onions
(from Serious Eats)
Serves 4

1 Tbsp. vegetable oil
1 large onion, sliced
2 red peppers, sliced
2 green peppers, sliced
3 Tbsp. apple cider vinegar
3 Tbsp. sugar
Salt and pepper, to taste
4 sweet Italian sausage links
Rolls, for serving

In a large skillet over medium-high heat, heat the oil until shimmering. Add the sliced peppers and onions and toss to coat in the oil. Cook, stirring frequently, for about 8 minutes – until softened and browning. Stir in vinegar and sugar until the sugar is dissolved. Season with salt and pepper and set aside.

Light one side of a grill and allow to preheat for about 10 minutes.

Transfer the peppers and onions to a 10″ disposable aluminum pan. Push the sausages into the pepper mixture.

Place the tray on the heated side of the grill until simmering. Move to the non-heated side and close grill. Cook over indirect heat for 20 minutes, flipping the sausages halfway through.

Use tongs to remove the sausages from the peppers and onto the hot side of the grill. Cook, turning often, until browned – about three more minutes.

Serve sausages in rolls, topped with peppers and onions.

Grilled Italian Sausages