Six Summer grilling recipes you’ll love
It’s summertime, y’all, which means longer days, poolside entertainment and dinners on the deck. Get your grilling game in gear with these six sizzlin’ summer recipes that are sure to be a hit!
For starters, try these savory crisp crostini loaded with classic caprese flavor, compliments of Cafe Delites.
- 8 pieces sliced French or Italian baguette, sliced 1/2-inch thick
- 2 tbsp olive oil
- 1 avocado, thinly sliced
- 9 ounces vine ripened cherry tomatoes, halved
- 3.5 ounces fresh bocconcini in water (or baby mozzarella balls)
- 1/2 cup basil leaves, divided
- 2 tbsp balsamic glaze
- Preheat oven to 375°F
- Arrange bread on a baking sheet, drizzle both sides with olive oil and bake for 15 – 20 minutes until golden. Flip toasts midway through to evenly crisp.
- Rub the crostini with the cut side of the garlic while still warm and season with a little salt and pepper.
- Divide 1/4 cup of the basil leaves on each slice of bread (about 2-3 basil leaves per bread),
- Top each with the avocado slices, tomato halves and mozzarella (bocconcini).
- Season with salt and/or pepper to taste.
- Grill for 3-5 minutes, or until cheese has started to melt.
- Finely chop remaining basil leaves and sprinkle over the crostini.
- Drizzle with balsamic glaze to serve.
Salad on the grill? Check out this heavenly combination of romaine, bacon, and blue cheese, compliments of The Garlic Diaries.
- 3 Romaine hearts
- 12 pieces thick cut bacon
- 5 ounces blue cheese crumbles
For the dressing:
- ¼ cup balsamic vinegar
- ¼ cup light olive oil
- ¼ tsp dried thyme
- ¼ tsp dried parsley
- ½ tsp dried oregano
- Salt and pepper
- ¼ tsp Dijon mustard
- Fry bacon in a large skillet, reserving the bacon fat.
- Slice each Romaine heart in half and set aside.
- Heat your grill over high heat. (You want very hot grates so you get a quick char without cooking the lettuce too much or wilting it)
- Using a basting brush, lightly brush a little bacon fat onto the flat side of each Romaine half.
- When you are ready to grill, place the Romaine halves flat side down on the grill and keep them there until they have light char marks. (No more than 30 seconds)
- Remove the Romaine halves and place them on a plate.
- For the dressing, add all ingredients into a bowl and whisk together.
- To assemble the salad, top each Romaine half with bacon and blue cheese crumbles, and drizzle the balsamic dressing on top.
Take your fish tacos to the next level with this tropical flavor combination, compliments of Cooking Classy.
- 1 lb Tilapia, cod or mahi mahi fillets
- 2 tbsp canola oil
- 1 1/2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/8 tsp cayenne pepper (optional)
- Salt and pepper
- 6 corn or flour tortillas
- 1 large avocado, sliced
- Sour cream, cotija cheese, hot sauce or salsa, for serving (optional)
- 1/2 small red cabbage, cored and sliced thin (8 oz)
- 1/4 cup cilantro, chopped
- 3/4 cup thinly sliced red onion (run under cool water and drain to remove harsh bite)
- 1 1/2 tbsp lime juice
- 1 tbsp canola oil
- In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper).
- Place fish into a gallon size re-sealable bag and pour marinade over fish. Seal bag and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
- Preheat a grill to medium-high heat.
- Grill until cooked through, about 3 minutes per side (cooking time will vary based on thickness of fish).
- Brush grill grates with oil and place fish on grill.
- Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.
- Add cabbage, red onion and cilantro to a medium mixing bowl.
- Pour lime juice and canola oil over top and season lightly with salt and pepper, toss to evenly coat.
- Recipe source: inspired by Chow
These spicy chicken kebabs are just the right heat when paired with the cool cucumber salad, compliments of Marian Cooper Cairns.
- 1 1/2 lb. chicken tenders
- 2 tbsp canola oil
- 2 tsp curry powder
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Kosher salt and black pepper
- 2 pieces naan
- 1 sliced English cucumber
- 2 sliced scallions
- 1/4 c chopped fresh mint
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 chopped garlic clove
- Plain Greek yogurt and lime wedges, for serving
- Heat grill to medium-high.
- Cut chicken tenders into thirds.
- Toss with canola oil, curry powder, smoked paprika, cayenne pepper, and kosher salt and black pepper.
- Thread onto metal skewers.
- Grill, turning occasionally, until charred and cooked through, 8 to 10 minutes.
- Grill 2 pieces naan until warm and toasted, 1 to 2 minutes.
- Toss together cucumber, scallions, mint, olive oil, fresh lime juice, and garlic.
- Season with kosher salt and black pepper.
- Serve with plain Greek yogurt and lime wedge alongside.
Pair this sweet twist on an old favorite with your main meal, compliments of Good Life Eats.
- 20 ounces sweet potatoes, washed and dried
- 2 tsp oil
- 1 tbsp Homemade Southwestern Pork Rub
- 2 tsp finely chopped fresh cilantro
- With the lid closed, heat the grill to medium heat.
- Leaving the skin on, cut the sweet potatoes into large wedges, similar in size to thick cut steak fries. Transfer the cut sweet potatoes to a large baking sheet and drizzle with oil, tossing to coat evenly.
- Sprinkle half of the Homemade Southwestern Pork Rub evenly over the oiled sweet potatoes. Flip and sprinkle the remaining rub on the oppopsite side.
- Remove the sweet potatoes from the baking sheet and transfer them directly onto the hot grill. Cook, with the lid closed, for 3 – 4 minutes. Flip, and cook for an additional 3 – 4 minutes on the other side.
- If the sweet potatoes are not tender enough after grilling both sides, transfer to a top rack in the grill, reduce the heat to medium-low, and cook until tender.
- Remove the sweet potatoes from the grill, transfer to the baking sheet previously used and sprinkle with cilantro. Serve.
Top your dinner off with this sweet treat, compliments of Wine and Glue.
- 1/2 c honey
- 1 tsp cinnamon
- 1 pineapple
- Grill pineapple slices over medium heat for 5 to 10 minutes.
- While the pineapple is grilling, mix together the honey (softened in the microwave for about 30 seconds) and the cinnamon.
- Drizzle the grilled pineapple with the honey and serve.