gettin' our grill on

Vance and I have been taking advantage of the nice spring weather by grilling up a storm! Grilled tilapia with cumin and lime over a Mexican pasta, Italian sausage with peppers onions and tonight was BBQ chicken with grilled zucchini and yellow squash. 

and what good is grilling without a little Stella?

Quick grill recipes!

This quick marinade/dressing works for your fish and a pasta
3 tablespoons white wine vinegar or cider vinegar
2 tablespoons fresh lime juice
1 tablespoon minced parsley or fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon sugar
1/2 cup olive oil

Marinate 2 tilapia fillets in about a third of this dressing (anywhere from 30 minutes to 2 hours). Place fish on a non-stick grill pan or basket. Grill for about 3 to 5 minutes per side. Tilapia tends to be no more than 1/2 inch thick and will cook quickly! I served this over a room temperature pasta. Mexican pasta is a quick dish with orzo (or other short pasta), can of Rotel tomatoes and chilies, drained/rinsed black beans, corn, chopped green pepper and about half a diced purple onion. Toss with remaining dressing and top with fresh cilantro. If it is too dry add more EVOO and S&P.

BBQ Chicken 

 

Barbecue Sauce
1 clove of garlic, minced
1 tablespoon butter
3/4 cup ketchup
1/4 cup white wine
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 tablespoon mustard
Few dashes of Tabassco
This amount of sauce easily covered our 3 chicken breasts and had about half the sauce left to use later (or for dipping)!


In a sauce pan over medium heat, saute the garlic in butter until soft. Add remaining ingredients and cook until mixed and slightly thickened.
Martha Stewart has some simple tips on grilling barbecue chicken. We used skin on/bone in breasts and they were awesome!

Grilled squash and zucchini - tossed with EVOO and S&P - grilled for just about 8 minutes.