Grilled Chicken, Veggies, & Roasted Potatoes w/ Dill

So, it’s almost the 4th of July!

Is everyone’s grill-mode on full swing?

Since we’ve been hardly home this summer, and super busy when we are… I haven’t been grilling enough.  It’s depressing.

I was really happy this week when Dave offered to grill up some veggies & chicken for us while I roasted potatoes in my new Dutch Oven.  (Okay, he came into the house and I told him he was grilling… but he did it without complaining!)

Grilled Chicken & Veggies

2 Chicken Breasts (ours were 8oz each)
1/2 Cup Lawry’s Herb & Garlic Marinade
2 Zucchinis, halved
1 Onion, sliced into thick rings
Olive Oil sprayer
Salt, Pepper, Paprika
  1. Marinade the raw chicken breasts for a half hour covered in the refrigerator , turning halfway through.
  2. Cut your veggies, spray with just a touch of olive oil and season.
  3. Turn on your grill to medium-high.  Both veggies and chicken take a while so they can go on at the same time.
  4. Flip the chicken once it looks like it’s halfway done, then carefully flip the veggies.  Grill until they’re both cooked (chicken should be 165 degrees inside).  I like the veggies a little bit burnt!

    It’s simple and you can top off the chicken with any flavor sauces when it’s done grilling with this!

    This is the sauce we picked to top our veggies and chicken with tonight.

I also was able to try out a new recipe in my brand spankin’ new Dutch Oven that Dave bought me for my b-day!

Roasted Fingerling Potatoes w/ Garlic & Fresh Dill

Recipe by:  It’s Good to be the Cook
1lb Fingerling Potatoes, rinsed
2 Tablespoons Unsalted Butter
8 Cloves Roasted Garlic (or minced garlic if you don’t have roasted)
1 teaspoon Minced Garlic
2 Tablespoons Fresh Dill, chopped
Sea Salt & Black Pepper
1.  Heat the dutch oven on the stove over medium-high heat.  Melt the Butter.  Add the potatoes, salt and pepper.  Cover and cook for 30 minutes.
2.  Open lid and stir the potatoes every 7-10 minutes or so.  You can check the done-ness of the bigger ones by sticking a fork in it.  It’s done when it goes in and out easily.  
3.  Add roasted and minced garlic.  Stir.  Cook for 5 more minutes or until the potatoes are done (depends on the size!)
4.  Remove from dutch oven and strain away any excess butter.  Toss with dill, and serve with extra salt/pepper if desired.

Potatoes were so good!

Add some hot sauce and you’ve got yourself some dee-licious potatoes!  YUMMY!  The roasted garlic becomes almost sweet, and is a great addition to this dish.  We buy a little container of it at our local italian marketplace.  It’s cheap and you can use it on so much (smashed on bread… mmmm).

The finished product. I was so full after!

Asian BBQ’ed Chicken & Grilled Romaine

I’m ready for summer!  That means its time to get out the scrubber and clean off the BBQ!

5-Ingredient Asian Marinade

for BBQ Chicken
4 Shakes Hot Chili Sesame Oil
1 teaspoon Chili Garlic Sauce
2 teaspoons Sweet Chili Sauce
4 teaspoons Teriyaki Sauce
1 teaspoon Honey
1.  Place 2 chicken breasts in a freezer bag.  Add all 5 sauce ingredients.  Zip up and mush the chicken around in the bag (with the bag closed!) until the sauce is mixed well.  Put in the refrigerator for an hour.  Flip the bag over once during that time.
2.  After it sits for a while, take the chicken out.  Fire up your barbie (cleaned and sprayed with Pam BEFORE lighting).  Place chicken on the grill over medium to medium high heat.  Depending on thickness, heat flipping once until it looks done.  If you aren’t sure, go ahead and take a piece off, cut it in the middle and make sure it’s no longer pink.  Put it back on if it’s not done.
3.  That’s ALL!!!

I’m not the best judge with checking to see if my chicken is done.  I’m so paranoid that I always end up taking it off too late when it’s all dried out.  This time around, I made sure to not over-cook it and it was perfect!  You can use this chart for some helpful tips!

Chicken marinating…

I was able to get some nice grill marks on there!

I served this sweet and spicy chicken over a really yummy salad… with GRILLED ROMAINE!  Have you ever had it before?  It’s so good!  It was so easy to do and I will absolutely be using this again, really soon!

Grilled Romaine

2 heads Romaine, rinsed and patted dry
Olive Oil sprayer
Salt & Pepper
1.  Slice the romaine in half, lengthwise with a large knife so you make it through the entire head, leaving the bottom white part in tact.  Pat dry and let sit for 5 minutes.  Spray with an oil sprayer, or carefully lightly drizzle olive oil on.  You really don’t want to use too much.  Sprinkle with salt and pepper.
2.  Fire up your Barbie!  You’ll only need medium-low heat for these babies so make sure it’s not too high.  Place the lettuce slice-side-down onto the grill.  Let the sit for 5 minutes before checking on them.  Once they are starting to get some grill marks, cook for another minute or two, then using tongs, take off of the grill.
3.  Cut off the white-ends of the lettuce, cut up and serve in a salad!

cut the romaine length-wise so the leaves stay together

finished product!

This was so delish!  You seriously won’t believe how easy it is and how much of a difference it will make to your salad.  Try it!!!

The rest of the stuff in this salad were some strawberries, dried currants, sunflower seeds, red bell pepper, celery, a hot cherry pepper and some blue cheese crumbles.  It all came together really well with the chicken and some Ken’s Light Asian Sesame.

yummy salad with both the romaine and the chicken

Italian Meatball Burgers & Roasted Brussels Sprouts

It’s about that time of year… fire up the grill!  Grilling is my favorite , and I couldn’t wait any longer to start it up for the summer.

I’ve been dying to try these burgers since I saw them on this Cooking Light recipe.  It was a great first meal on the Barbie for the season, but I’m sorry to say it certainly wasn’t my favorite burger ever.  They turned out to be really flavorful (just like a meatball!) but a little on the dense-side.

I tried to not over-mix the meat and also tried Bobby Flay’s suggestion to press your thumb in the center of the burger which collects the juices while it cooks and keeps it moist.  They were pretty tasty anyway, and a recipe I’d definintely recommend you giving a shot!

Italian Meatball Burgers

Recipe Adapted from:  Italian Meatball Burgers, Cooking Light
8oz Sweet Turkey Italian Sausage
1lb Ground Beef
1 1/2 teaspoons Italian Seasoning Mix
1/2 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Ground Black Pepper
Cooking Spray
Fresh Mozzarella Cheese, thinly sliced
4 Italian Rolls, sliced
3/4 cup Tomato Sauce
1.  Remove the sausage from the casing.  Combine in a bowl with the ground beef and all seasonings.  Do not overmix… but mix with your hands… go on… get ’em nice and messy!  Form into 4 burgers (or 6) and flatten.  Push the center in with your thumb to make an imprint.  Refrigerate for 10-15 minutes, or longer.
2.  Spray the grill with canola spray or oil.  Turn on the grill and heat it up!  Turn it on to medium-high heat.
3.  Place burgers on the grill, with the thumb-hole side up.  Cook for 5-ish minutes, then flip ONCE.  Cook for another 3 minutes or so.  Put the cheese on the burgers and close the lid.  Cook for another 2 minutes or until the cheese melts.  Also, for those two minutes, place the split rolls (spray them with the spray or oil) bread-side down on the grill for two minutes.
4.  Remove the rolls and burgers.  Serve with 2 Tablespoons of tomato sauce ontop of the burger.

Results… Like I mentioned, I think I either a. overworked or b. overcooked our burgers.  I wouldn’t be surprised at either… it’s hard to do it perfectly, especially with a new recipe.  Also, I would have liked to use a thicker tomato sauce.  Ours didn’t add much to the burger but if it were thicker or had more flavor it would have worked well.

You can see the thumb-holes! Bobby Flay's suggestion to keep the burgers moist!

Fresh Mozz is key!

Does anyone have any burger-grilling techniques that work really well?  

BONUS!!  We served these bad boys with roasted brussels sprouts.  They were fabulous!  Here’s how:

Roasted Brussels Sprouts


1 Bag Fresh Brussels Sprouts

1-2 Tablespoons Olive Oil

Sea Salt & Fresh Ground Black Pepper


1.  Preheat oven to 375.  Cut ends and any wilted leaves off of the brussels sprouts and toss them in a bowl with the oil.

2.  Place brussels sprouts on a foil-lined baking sheet and sprinkle with sea salt and pepper, according to your personal tastes.

3.  Bake in the oven for 30 minutes or so, turning halfway through.  Test one out (let it cool for a minute) and you will know when it’s done when your fork goes through easily and it tastes REALLY yummy!  Cook for 5-10 minutes longer testing until they are cooked.