Grilled Brown Sugar Pork Chops

My husband found this recipe on allrecipes.com and made it for us for Mother's Day dinner. They were very yummy, and I was impressed with how moist the pork chops stayed when cooked on the grill.

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Directions:
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce. *he brushed the pork chops with the the sauce both before grilling them, then again after.*

Chipotle Chicken Fajitas

Not a casserole but if I don't write it down I won't remember it for later! These are yummy but a bit spicy. For less spice add less chipotle peppers.

1 bottle (12 oz.) chili sauce
1/4 c. lime juice
4 chipotle peppers in adobo sauce
1 pound boneless skinless chicken breasts, cut into strips
1/2 c. cider vinegar
1/3 c. packed brown sugar
1/3 c. molasses
4 medium green peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1 TBS olive oil
1/8 tsp. salt
1/8 tsp. pepper
10 flour tortillas
1 1/2 cup chopped tomatoes
1 cup shredded Mexican cheese blend

Place the chili sauce, lime juice and chipotle peppers in food processor; cover and process until blended. Transfer 1/2 c. to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 1-4 hours.
Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
Drain and discard marinade from chicken. On six metal or soaked wooden skewers, thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, or medium heat for 10-16 minutes or until chicken juices run clear, turning occasionally.
Unskewer chicken and vegetable into a large bowl; and 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings Note: I also added shredded lettuce.

Grilled Pizza

Hey- I arrived here late so I want to add to some older themes that I missed out on. This is a new recipe (or idea) that we have just tried this summer. It's unique and a lot of fun. And yes, this is pizza on the grill!!

Ingredients:
your favorite pizza dough recipe
your favorite toppings


Get all your toppings ready to go. Roll out your pizza dough to a size that will fit onto your grill. If you are a beginner, you may want to start with smaller sizes. Baste one side of the dough with olive oil (I added minced garlic to my oil last night & it gave a nice flavor). Place the oiled side down on the grill and close the lid. Here is where you need to really watch it. The temperature of your grill will determine how fast it will cook. It should take about 2-5 minutes. Large bubbles are a sign to turn the dough over. Once the first side has a few charred marks on it, oil the remaining side with oil and then flip the dough over. Close the lid. Again, another 2-5 minutes or until you get those marks. You are not trying to completely cook your dough at this stage!

Remove the dough from the grill and quickly add your sauce and toppings. Place pizza back onto grill until cheese is melted. If your dough finishes cooking before the cheese melts you can throw it under your broiler to finish melting the cheese. Be careful when loading toppings... you want to be able to manage the pizza without losing them into the grill. Remember to pre-cook your meats...I'm not insulting your intelligence, some just might forget. Now get out and try this before the summer is over!

TIPS: Sprinkling oregano on top of the cheese is a secret to great tasting pizzas.
Be adventurous and try different sauces and toppings. ex. alfredo or garlic sauces
You can also add italian spices to the dry ingredients when making your dough for extra flavor.

Lemon Grilled Vegetables and Garlic

What you need:
1/4 cup chopped parsley (flat leaf)
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
3 medium garlic cloves, minced
1 tsp dry italian seasoning
1/2 tsp black pepper, ground
1/2 tsp salt
2 medium red bell peppers , cut into strips
6 oz Mushrooms, portabella, dried, sliced
1 red onion, halved and cut into 1" thick slices

What to do:
1 Coat a grill rack with cooking spray. Preheat the grill to medium-hot.

2 Combine in a large bowl, the parsley, lemon juice, oil, garlic, Italian seasoning, black pepper, and salt. Add the peppers, mushrooms, and onion and toss to coat well. (The mixture can be prepared ahead to this point and refrigerated for up to 2 days.)

3 Place a vegetable basket or grill screen on the grill rack and place the vegetables on the basket or screen. Grill, turning often for 15 minutes, or until very tender and lightly charred.

Grilled Chicken Divan

This recipe is from Becky...THANKS!

Chicken Divan
2 chicken breasts cut in strips
1 C uncooked instant rice
1 sm can cream of chicken soup
1/2 C water
2 C frozen broccoli florets
1 C Fresh Mushrooms, sliced
4 Ice cubes
1/2 C grated cheese

Use two sheets of heavy duty tin foil and create two packets of food. Grill on covered grill for 14-16 minutes or until chicken is done. Enjoy!

Marinated Grilled Salmon

• 1 can (20 oz) pineapple slices
• 3 Tbsp soy sauce
• 1/2 tsp dry mustard
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 Tbsp brown sugar
• 1 lb salmon fillets (or mahi mahi or orange roughy work too)
• 2 Tbsp vinegar (balsamic is best)
• 2 Tbsp oil
• 6 cups fresh spinach, washed
• 4-5 Tbsp feta cheese (optional)
• 20-30 grape tomatoes

1. Open pineapple and drain juice into a cup. Combine 1/3 cup pineapple juice with soy sauce, garlic, ginger and brown sugar. Stir to blend
2. Cut salmon into 4-5 serving and place in shallow dish (I try to find skinless fillets to make it easier). Pour marinade over fish. Marinade each side 15-20 minutes
3. Heat grill or broiler in oven. Remove fish from marinade, keeping marinade. Spray fish with non-stick spray; grill or broil 3-4 minutes per side (10 min per 1 inch) Grill pineapple slices at the same time.
4. While fish is grilling, place marinade in small saucepan and bring to full boil ( I usually let it boil for a good 5 minutes because I'm a nervous nelly about these kind of things) Remove from heat, cool, and whisk in vinegar and oil.
5. Serve on bed of spinach with tomatoes and slice of pineapple on top. Pour "dressing" over top and add feta if desired

Caramelized Beef Skewers

Mmmnn.. I love to grill, the food always seems to taste so good! I tried this recipe tonight and it was excellent. Steve gave it two thumbs up:) I really liked it because I had all the ingredients on hand. We are also big A-1 steak sauce people so when I saw it was in the recipe I had to try it. This came from Kraft.

Caramelized Beef Skewers

1 lb beef (sirloin works best) steak, thinly sliced
1/4 C. A-1
1/4 C BBQ sauce
1 tsp. Dijon mustard

Marinate steak in 2 T. steak sauce and BBQ sauce. ( I did a lot more than that, I did about 1/8 of a cup of each) I marinated mine for about 4-5 hours, it would have probably been even better if I did it overnight.

Make sauce mixture using 2 T of steak and BBQ sauce and 1 tsp. Dijon mustard set aside for grilling.

Grill skewers until steak is cooked through, turning about every 3 minutes and brushing generously with the sauce mixture.

A tip using wooden skewers: soak them in water for about 30 min. so they do not burn.

Sweet BBQ Chicken Kabobs

Since it is summer and nobody likes to slave over a hot stove in this hot weather I decided to have the theme be grilled meals. I got this recipe out of the Kraft magazine. I haven't tried it, but I thought it looked really good and easy!

1 lb boneless, skinless, chicken breasts, cut into 1 1/2 inch pieces
2 cups 1 1/2 inch fresh pineapple chunks
1 each, red and green pepper, cut into 1 1/2 inch chunks
1/2 cup BBQ sauce
3 tbsp frozen orange juice concentrate, thawed

Preheat grill to medium-high. Using 8 inch wooden skewers (2 side by side for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs. Mix BBQ sauce and juice concentrate, brush some of sauce onto kabobs. Grill 8-10 minutes or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Makes 4 servings, 1 kabob each