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I love to grill and really must grill daily from May through September if we want non-microwaved hot foods. I do all of our cooking outside in the summer to keep the house from heating up including all of our baking, except cookies and cakes which I bake at night only. Tonight I am making mahi-mahi on the grill and grilled asparagus with a side of steamed rice made in a rice cooker on the back porch I won't eat outside...too hot and buggy, but I cook out there
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SARAH
Jacob, my comedian with an attitude is 13.5
Adam, my Georgia Tech obsessed beauty is 10.5
Jordyn, my sweet little girl is 9
I love grilled food but usually DH loves to do the grilling. I do the prep and any sides while he does the meat and sometimes veggies. It works out well!
Favorites:
well, meat lol
fish
eggplant (long thin slices)
zucchini
skewers with pineapple, cherry tomatoes, tofu....
hmn....more but our season is just getting started so I have to rediscover my favs.
I love making grilled chicken and fish, Mmm with a side of potatoes. I'm not as good on the grill as my dad but I'm going to get out there this weekend and try out some salmon.
Heres a recipe for Fontina-Filled Burgers with Dried Tomato I got from Safeways Grilling website (grilling.safeway.com)
* 6 slices firm-textured white bread
* 3/4 cup drained dried tomatoes packed in oil with herbs (reserve oil), minced
* 3 Large Eggs, beaten to blend
* 1 1/2 tsp. salt
* 3/4 tsp. freshly ground black pepper
* 3 3/4 lbs. 93% lean ground beef
* 1 1/2 cups (5 oz.) shredded Smoked Fontina Cheese
* 12 hamburger buns, split horizontally
* Garnishes: sliced tomatoes, onions, avocados, butter lettuce leaves, Ketchup, Dijon Mustard, and Mayonnaise
1. Whirl bread in a food processor or blender until fine crumbs form. Pour crumbs into a bowl and combine with minced tomatoes and 6 tbsp. of the reserved oil, eggs, salt, and pepper. Add ground beef and gently mix with a fork just until ingredients are evenly blended.
2. Divide meat mixture into 24 equal portions, each a generous 1/2 cup. With your hands, shape each portion into a 4-in.-wide patty. In the center of 12 of the patties, gently make a shallow depression about 2 in. wide; place about 2 tbsp. of the fontina cheese in each depression. Gently top each cheese-topped patty with a plain patty; press edges together to seal well. Lay patties side by side on 2 platters. Cover airtight and chill at least 20 minutes or up to 24 hours.
3. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). Place patties on oiled grill; cover gas grill. Cook 6 minutes, then turn burgers with a wide spatula. Continue cooking until meat is no longer pink in center (make a small cut to test, but be careful not to let cheese drip out), about 7 minutes longer. Transfer burgers to a platter and loosely drape with foil. Place buns with cut sides down on grill and cook until toasted, about 1 minute. Lift buns to a second platter.
I won't eat outside...too hot and buggy, but I cook out there
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