What's Cooking This Summer!

My crockpots are breathing a sigh of relief now that the warmer weather has arrived.  I’m loving the break from the kitchen; my husband not so much. The grill, however is fired up on the regular and we’re enjoying the outdoors.  I’ve put together a few of our summer favorites that I think your family will enjoy too.


The Best Ever Steak Marinade

  • 1 1/2 tbsp garlic powder

  • 1/3 cup lemon juice, fresh

  • 1/3 cup soy sauce (low sodium)

  • 1/4 cup Worcestershire sauce

  • 1 tsp coarse sea salt

  • 1/2 cup olive oil

  • Dried basil & parsley (optional)

Whisk all ingredients together.  Place steaks in a ziplock bag. Grab your favorite cut of steak (I recommend ribeye), pour marinade over and refrigerate for 4-6 hours.  You can always go longer if you want a richer marinade flavor, but we prefer actually tasting the meat.

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Beer Can Chicken

  • One whole fryer chicken (size is up to you)

**We typically do a medium bird and I use the leftover meat for other meals during the week.

https://www.amazon.com/gp/product/B07D5RD78M/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=hollygedwards-20&creative=9325&linkCode=as2&creativeASIN=B07D5RD78M&linkId=6412f41cdd4334cd76a6d48fc79a8371

Place over indirect heat and let cook for an hour to an hour and a half until the proper temperature is reached (generally 165℉ in the breast or 185℉ in the thigh, use a meat thermometer to measure).


Grilled Corn on the Cob

  • 2 ears corn, shucked and each cut into 6 pieces

  • 1 tablespoon olive oil

  • Kosher salt and black pepper

Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each of salt and pepper. Grill, uncovered, turning occasionally, until tender, about 10 to 12 minutes (reserve the bowl).

Two Styles:

    • Keep it simple: butter, salt, and pepper.

    • Mexican:

      • 1/4 cup chopped fresh cilantro

      • 1 teaspoon fresh lime juice

      • Lime wedges for serving

        • Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice.

Veggie Medley

Pop your favorite summer veggies in a grilling basket for a healthy side dish.  I like zucchini, yellow squash, mushrooms and red onion. For seasoning, we prefer some salt, pepper and a squeeze of lemon juice.  Simple!

This grilling basket works for gas and charcoal grills.

https://www.amazon.com/gp/product/B07H3JW8W2/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=hollygedwards-20&creative=9325&linkCode=as2&creativeASIN=B07H3JW8W2&linkId=39da9dd6ede51cd245331310130b44a2


“Fake” Low Country Boil

Makes 4 servings

Heat grill to 400℉ (you can do this in your oven at the same temperature too). Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12x18 inches each). Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper. Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam. Grill 30-40 minutes or until potatoes are tender, flipping once half-way through.

Be careful opening the packets to check for doneness, the steam inside is VERY hot!

*Bonus Recipe: Pasta Salad

  • Half a box of elbow macaroni

  • 1 packet ranch dressing mix

  • Mayonnaise (eyeball it until you get the consistency you like)

  • 2 fresh cucumbers, cubed

  • 1 package of real bacon crumbles

  • Salt & pepper to taste

Cook pasta using package instructions.  Mix in mayonnaise first, followed by the other ingredients.  Refrigerate for 2 hours. This recipe is great for pot luck picnics too!

**All grilling recipes can also be found on my Pinterest Board, What’s Cooking This Summer?

Note that most recipes were altered from their original form to suit my family’s tastes.

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Holly EdwardsComment