Smoked Meat Loaf

Hands down one of the best meatloaf recipes we've tried.  This is not for the calorie deficit eater; this meal is packed with cheesy goodness.  We've modified it slightly to include ingredients we always have on hand, and reducing the amount of cheese/calories per serving.  Even with modifications, this is amazingly crispy on the outside, cheesy on the inside and will please the whole family.

Smoked Meat Loaf
Recipe modified from Gimme some Grilling

1 lb. ground beef

1 lb. ground sausage

1 lb. ground turkey

3 eggs

2/3 c. yellow onion, chopped small 

3/4 c. Panko bread crumbs

1 1/2  tsp. seasoned salt

1 1/2 tsp. garlic powder

3/4 tsp. ground black pepper

2 c. shredded cheese of choice

Combine all ingredients in a large mixing bowl.  Shape into 2 large loaves.

Smoke at 325 degrees until internal temperature reaches 165, about 1 1/2 hours.

Remove from smoker and allow to rest for 5 minutes.  

Slice and serve.

Sizzlin' Steak Marinade

I've been using this marinade from Six Sisters Stuff for a while now - it is easy to throw together and packs great flavor.  I love to make the whole batch and divide it up among ziplock bags with fresh steaks and toss it in the freezer for a quick future meal prep.

Sizzlin' Steak Marinade

Recipe adapted from Six Sisters Stuff

1 1/2 c. olive oil

1/4 c. worchestershire sauce

1 tsp. pepper

1/2 c. apple cider vinegar

3/4 c. soy sauce

2 Tbsp. dry mustard

1/3 c. lemon juice

Mix all ingredients together and pour over steak.  Store in fridge for 8-24 hours.

Grill and eat!

Marinade should cover about 4 lbs. of steak (or more).

Coconut Lime Chicken and Quinoa

I was hesitant to try this recipe at first.  My husband is not a lover of sweet and savory dishes, so I wasn't sure how he would react to the coconut milk, and neither of us are major curry fans.

My only regret now however, is that I didn't try it earlier in the year.  As winter approaches it means less time cooking out on the grill, and this simple chicken dinner is amazingly delicious!  So much in fact that I will now have to try it in a frying pan throughout the colder months.  It was moist and flavorful and came together quickly.  

I came up with a great quinoa side using the same flavors as the chicken to soak up the extra sauce.  It was a perfect pair.

Coconut Lime Chicken

Recipe from Pinned by dani

1 1/2 - 2 lbs. boneless, skinless chicken

3 Tbsp. olive oil

zest of 1 lime

1 tsp. cumin

1 1/2 tsp. coriander

2 Tbsp. soy sauce

1 1/2 tsp. salt

2 Tbsp. sugar

2 tsp. curry powder

1/2 c. coconut milk

pinch cayenne

1 jalapeno, diced

1/4 c. chopped fresh cilantro

fresh lime wedges, optional

Mix all ingredients except chicken and cilantro in a quart ziplock bag.

Add chicken and marinate in fridge for up to 2 hours.

Cook chicken on grill, reserving marinade.

Pour remaining marinade into a small saucepan and bring to a rolling boil.

Boil continuously for at least 2 minutes, stirring occasionally.

Drizzle chicken with reserved marinade and sprinkle chopped cilantro over everything.

Garnish with fresh lime wedges if desired.

Serve over coconut lime quinoa.

Coconut Lime Quinoa

Menu Managed Original

1 1/2 c. quinoa

1 1/4 c. coconut milk (remaining from can used to make marinade)

1/4 c. chicken broth or water

1 can diced green chilies

1 clove garlic, minced

2 Tbsp. lime juice

1/4 c. onion, minced

1/2 c. chopped cilantro

Soak quinoa for 30 minutes in cool water and rinse thoroughly to remove bitter coating.

In a small saucepan, combine all ingredients except quinoa and cilantro and mix thoroughly over high heat.

Add quinoa and bring to a boil.

Cover and reduce heat to a simmer for 20 minutes.

Fluff with fork.

Stir in chopped cilantro.

Grilled Chicken with Barley Corn Salad

I love a great marinade that can double as a salad dressing.  This meal screams summer to me.  Light and delicious.  The salad is definitely worth making even without the chicken.  The tomato marinade turned it a gorgeous pink color, and the flavors were light yet satisfying.  It is a great make ahead meal as well, just pull the chicken out of the fridge, grill and dinner is ready!  We'll be returning to this one again and again.  

Grilled Chicken with Barley Corn Salad

Recipe from Iowa Girl Eats

4 chicken breasts (I used thighs)

3/4 c. dried barley

2 c. corn kernels

1 1/2 c. halved cherry tomatoes

1/2 c. minced red onion

4 slices bacon, chopped

1 avocado, chopped (optional)

salt and pepper

Cherry Vinaigrette:

1 c. halved cherry tomatoes

1 clove garlic

3 Tbsp. olive oil

2 Tbsp. water

1 Tbsp. red wine vinegar

1 Tbsp. lemon juice

1 Tbsp. red onion

salt and pepper

Cook barley according to package directions (I cooked mine in chicken broth).

Fluff with fork and place into a large bowl to cool.

Combine all vinaigrette ingredients in a food processor and blend until smooth.

Season both sides of chicken with salt and pepper.

Place 6 Tbsp. of the vinaigrette into a quart ziplock bag and add the chicken.

Set in fridge to marinate.

Stir the corn, cherry tomatoes, red onion and bacon into the cooled barley.

Add enough reserved tomato vinaigrette to coat and stir well.

Gently fold in the avocado and season with salt and pepper.

Place in refrigerator.

Grill chicken and serve over salad.

Grilled Garlic-Balsamic Crusted Pork Loin

I was a bit hesitant about this recipe at first because I am not a huge balsamic vinegar fan.  I worried that it would overwhelm the whole dish, but that was far from the case.  In reality, this was such an amazing marinade; resulting in some of the best pork I have ever eaten.  Seriously, it was phenomenal!  Just don't over cook it!  Aim for exactly 160 degrees for an internal temperature!

Grilled Garlic-Balsamic Crusted Pork Loin

Recipe from Kitchen Confidante

4-5 cloves garlic, minced

2 Tbsp. balsamic vinegar

2 1/2 tsp. kosher salt

1/2 tsp. ground pepper

2 Tbsp. olive oil

2 pork tenderloins, about 2 1/2 lb total

In a large ziplock bag, combine garlic, vinegar, salt, pepper and oil; shake to combine.

Add pork and marinate for 2 hours - overnight.

Heat grill.

Sear tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10, until internal temperature is 160 degrees.

Rest for 5 minutes before slicing.

Tender Grilled Pork Chops

This is one of the easiest pork chop recipes I've ever made; and one of the tastiest.

Boneless pork loin or bone in chops; they are both fantastic.

Tender Grilled Pork Chops

Recipe from Mels Kitchen Cafe

4 pork chops

1/4 c. olive oil

2 1/2 Tbsp. soy sauce

1 tsp. steak seasoning

Put pork chops in a quart or gallon size ziplock bag.

Whisk olive oil, soy sauce and steak seasoning together.

Pour over meat in bag.

Mix around with hands to coat evenly.

Let marinate if fridge for 3-8 hours.

Grill until cooked through, about 8 minutes per side for boneless, 12-15 per side for bone-in.

Lemon Zucchini Fettuccine

This is a perfect summer meal - light and refreshing.  And a great way to use up those hoards of zucchini!

Lemon Zucchini Fettuccine

Recipe from Our Best Bites Cookbook

2 large chicken breasts

2 lemons

1/4 c. + 3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 medium zucchini

5-6 cloves garlic, minced

8 oz. fettuccine

1/2 c. fresh basil (or 2 Tbsp. dried)

1/4 c. fresh oregano (or 1 Tbsp. dried)

1 c. grated Parmesan cheese

salt and pepper to taste

In a ziplock bag, marinate chicken in 2 Tbsp. olive oil, the red wine vinegar, and the juice from 1 lemon for 30 minutes.

Meanwhile, Slice zucchini in half lengthwise.

Rub flesh side of zucchini with 1 Tbsp. olive oil, and sprinkle with salt and pepper.

Heat grill.

Salt and pepper both sides of the chicken and place on grill over medium high heat.

Place zucchini, flesh side down over medium low heat.

When chicken is half way done, bring water to a boil.

In a small saucepan, place 1/4 c. olive oil and minced garlic.

Turn to medium low heat, slowly warming the oil to infuse with garlic (should not be popping or frying).

Chop herbs and zest both lemons - place in a large bowl.

When water is boiling, add pasta and cook according to package directions.

Remove chicken and zucchini from grill when finished cooking and set aside for 5 minutes.

Reserve about 1/2 c. pasta water before draining noodles.

Immediately pour noodles into large bowl with lemon zest and herbs.

Chop chicken and zucchini and add to noodles.

Juice the remaining lemon over everything.

Add the garlic/olive oil mixture and the cheese, and toss everything together.

If it seems to dry, you can add the reserved pasta water, as well as some additional lemon juice or olive oil.

Serve immediately.

Cilantro Lime Chicken

This is a very easy marinade and it tastes delicious!

You can top your chicken with your favorite salsa (corn salsa pictured below), on top of rice, or just have it plain.  It is excellent either way!

Cilantro Lime Chicken

Recipe modified from Can you stay for Dinner?

1/4 c. lime juice

4 cloves garlic

1 jalapeno pepper, seeded and ribs removed

large handful cilantro

2 Tbsp. olive oil

1 tsp. salt

4 chicken breasts

Place all ingredients except chicken in a food processor and pulse several times until jalapeno is chopped and ingredients are combined.

Pour over chicken breasts.

Let marinate for 2-24 hours.

Grill chicken and serve with favorite salsa.

Sausage Stuffed Grilled Zucchini

This satisfying zucchini dish is perfect for summer days - very filling and VERY delicious!

Sausage Stuffed Grilled Zucchini

Recipe modified from Our Best Bites Cookbook

1 large zucchini (overgrown)

extra virgin olive oil

kosher salt and black pepper to taste

1 lb. Italian turkey sausage

1/2 c. diced red onion

2 cloves garlic, minced

1 large tomato, diced

1 bell pepper, chopped

1 tsp. dried basil

1 tsp. dried oregano

1/2 c. shredded pepperjack cheese

1/2 c. shredded cheddar cheese

Slice zucchini in half lengthwise.

Scoop out the centers; be sure to leave at least 1/4" around the edges and bottoms.

Reserve half of the insides; rough chop and place in a bowl.

Drizzle the zucchini centers with olive oil and rub it into all sides with hands or a paper towel.

Sprinkle with salt and pepper.

With grill on medium heat, place zucchini hollow-side down.

Grill for about 10 minutes; they should have nice grill marks and look tender on the inside.

Meanwhile, cook sausage with onions until no longer pink.

Add the garlic, diced zucchini centers, bell pepper, tomato and seasonings.

When zucchini is done, flip them over so the hollow side is up and divide the filling between the two halves.

Combine cheeses, and sprinkle evenly over halves.

Close the grill lid and turn off heat, leaving zucchini until cheese melts.

Kielbasa Chicken Kabobs

These are absolutely amazing!  The great tasting marinade is perfect for just meat, or throw in some veggies as well.  The sausage in particular is spectacular!  We all loved these.

Kielbasa Chicken Kabobs

Recipe from Taste of Home

3/4 c. unsweetened pineapple juice

1/4 c. cider vinegar

1/4 c. canola oil

2 Tbsp. sugar

2 Tbsp. soy sauce

1/2 tsp. garlic powder

1/4 tsp. lemon pepper

2 lbs. chicken breasts, cut in 1" cubes

1 lb. kielbasa or polish sausage, thickly sliced

Combine first 7 ingredients in a quart ziplock bag.

Toss in the chicken and the sausage.

Refrigerate for at least 2 hours, turning the bag over occassionally.

** If you want meat and veggie skewers, substitute half of the chicken and sausage for any of the following:

grape tomatoes

red onion

fresh pineapple

zucchini

bell peppers

Just toss the veggies in the bag with the meat and let it marinate together.

On skewers, alternately thread chicken, sausage, pineapple and veggies (if using).

Cook on grill until chicken is no longer pink, basting with leftover marinade as you go.

Grilled Chicken and Vegetable Skewers

This is just about the easiest recipe ever - and it always tastes fabulous!

Grilled Chicken and Vegetable Skewers

1 lb. chicken breasts

vegetables of choice:

bell peppers

onions

zucchini/summer squash

mushrooms

plum tomatoes

etc., etc.

Chop chicken and marinate in Zesty Italian Dressing (store bought, or make your own), for 4 hours.

Soak wooden skewers in water for at least 30 minutes prior to grilling.

Chop vegetables into equal sized pieces.

Skewer chicken and veggies onto skewers.

Grill over medium heat, turning occasionally, until chicken is cooked through and veggies are tender, basting with additional dressing as they cook.

Zesty Italian Dressing and Marinade

One of our favorite (and easiest) ways to marinate chicken is to simply use some Zesty Italian Dressing.  It is also great for mixed vegetables, and happens to be the only dressing my husband will eat on a green salad.  This recipe is incredibly easy and tastes fantastic.

Zesty Italian Dressing and Marinade

Recipe from Our Best Bites

1/4 c. white vinegar

1/4 c. lemon juice

2 tsp. sugar

1 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. seasoning salt

1/2 tsp. red pepper flakes

1/4 tsp. black pepper

4 cloves garlic

1 c. canola oil

1/3 c. parmesan cheese

1 tsp. Italian seasoning

Combine first 9 ingredients in a blender and blend.

Stream in oil while mixing.

Add parmesan cheese and Italian seasoning and pulse 3 or 4 times.

If marinating: place in ziplock bag with meat/veggies for at least 2 hours.

Refrigerate leftovers.

Grilled Buffalo Potato Wedges

This was the first recipe I used for grilling potatoes.

I was suprised at the flavor difference; the grill added a great smoky flavor - soft on the inside, crunchy on the outside.  We all enjoyed these.

Grilled Buffalo Potato Wedges

1/3 c. margarine or butter, melted

1 tsp. cider vinegar

3 tsp. red pepper sauce

1/2 tsp. salt

4 unpeeled medium potatoes

Heat coals or gas grill.

Mix margarine, vinegar, pepper sauce and salt in a shallow dish.

Cut potatoes lengthwise into 4 wedges; pat dry with paper towels.

Dip potato wedges into margarine mixture and place immediately on grill; reserving any remaining mixture.

Cover and grill potatoes 4-6" from medium heat for 25 - 35 minutes, brushing occasionally with margarine mixture and turning two or three times, until tender.

Serve with favorite dipping sauce.

Beef and Corn Kabobs

Beef and Corn Kabobs

1/3 c. vegetable oil
1/4 c. red wine vinegar
1 Tbsp. chopped fresh OR 1 tsp. dried thyme leaves
1/2 tsp. ground red pepper
1 clove garlic, finely chopped
1 1/2 lbs. beef steak, cut into 1" cubes
3-4 small ears corn
2 bell peppers, cut into 1 1/2" pieces

Mix oil, vinegar, thyme, red pepper and garlic in resealable quart plastic bag.
Add beef; seal bag and stir to coat with marinade.
Refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24.

Heat grill.
Cut each ear of corn into 4 pieces.  Remove beef from marinade; reserving the extra.
Thread beef, corn and bell peppers alternately on skewers, leaving space between each piece.
Brush everything with remaining marinade.

Grill kabobs, covered, over medium heat for 15-20 minutes, brushing with additional marinade and turning frequently.
Discard any remaining marinade.

Chicken Pesto and Red Pepper Sandwiches

Melted cheese smothering a pesto grilled chicken breast with roasted red peppers on freshly baked bread...

How could you go wrong?

Chicken Pesto and Red Pepper Sandwiches

Menu Managed Original

1/2 c. prepared pesto

4 Sandwich buns or french bread

4 bonheless chicken breast halves

4 slices mozzarella cheese

lettuce

7oz. jar roasted red peppers, drained

Spread about 1 Tbsp. pesto sauce on each bun half.

Grill or broil chicken for 15 minutes, or until done, turning and brushing with remaining pesto sauce during the last 5 minutes of cooking time.

Top chicken breasts with cheese.

Layer bottom bun halves with lettuce, chicken and roasted red peppers, then top with remaining bun halves.

Serves 4.

Pineapple-Soy Meat Marinade

I am seriously lacking in the 'steak marinade' department, so I have been trying a lot of new recipes.

This is a good flavor twist from your average steak.

Pineapple-Soy Meat Marinade

2 lbs. steak (we used London Broil)

1/2 c. soy sauce

1/2 c. pineapple juice

1/2 c. brown sugar

Combine soy, juice and sugar.

Marinate steak overnight (6-8 hours) and throw on the BBQ.

To serve, slice thinly across the grain.

Stuffed Grilled Burgers

Stuffed Grilled Burgers
1 1/2 lbs. ground beef or turkey
4 slices bacon, cooked
salt and pepper to taste
4 slices cheese, cubed
4 slices onion
liquid smoke (optional)

Mix meat, salt and pepper, and divide into 4 balls.
Make a well with your fingers in each ball, and shove a piece of bacon, cheese and onion inside.
Close the meat around the insides; you should be left with a large stuffed meatball.
Flatten out and cook on grill until done; sprinkle liquid smoke on while cooking.

BBQ Ribs

BBQ Ribs

Recipe from Nancy Tippetts

2 cups brown sugar
Large Rack of Pork Ribs

Fill a large pot full of water and bring to a boil.

Add ribs and sugar.

Simmer for 2 hourrs on low.

While ribs are cooking, prepare BBQ sauce (below)

When done boiling, baste ribs with BBQ sauce on grill for a few minutes.

BBQ Sauce
32 oz ketchup
10 oz Whortcheshire Sauce
1/2 cup lemon juice
2 cups brown sugar
2 oz liquid smoke
garlic salt (to taste)
Cheyenne pepper (to taste)

Simmer for at least 30-45 minute.

BBQ Chicken BLT Sandwich

 This sandwich was inspired from BLUE LEMON - a few of my friends ordered this and it looked good enough for me to go home and try to reinvent it.  It was pretty scrumptious!

BBQ Chicken BLT
2 large (or 4 small) chicken breasts
grill seasoning
1/2 lb. turkey bacon (butterball)
sliced tomato
lettuce
honey mustard sauce
French Bread (preferably home made)

Butterfly fillet chicken breasts (cut all the way through), leaving you with 4 pieces.  If you are using small chicken breasts, skip this step.
Pound out chicken until it is about 1/2" thick.
Season chicken with grill seasoning and grill.

Meanwhile, cook bacon to desired crispiness.
Cut French bread in half lengthwise, rather than in slices, then cut into sandwich size servings.
Toast bread on grill or under broiler.
Layer chicken breast, honey mustard, lettuce, tomato and bacon on bread.
Stick with toothpicks to keep together.

This is definitely large enough to count as a main dish!  Serve with chips, fries, fresh fruit, grilled corn, etc.

BBQ Chicken Pizza

BBQ Chicken Pizza

Pizza Dough (my recipes are here and here)

1 chicken breast, marinated in BBQ sauce

2 c. mozzarella cheese

1/2 can tomato sauce

1/4c. BBQ sauce

1/2 red onion, sliced thin

cilantro

Grill marinated chicken breast and cut up into bite sized pieces.

Roll out pizza crust.

Combine tomato sauce and BBQ sauce and spread over pizza.

Top sauce with 1 c. of cheese.

Spread chicken and onion slices over pizza and top with remaining cheese.

Bake at 450 for 10-12 minutes.

Top with cilantro leaves.