Tag Archives: grilling

Grilled Chicken Satay with Peanut Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

 Are you tired of the same baked chicken dish week after week, but don’t know how to change things up without spending a ton of time, money and effort? We completely understand. It’s easy to fall into a family dinner rut when we feel rushed, tired or uninspired. It’s simple, but interesting, and that’s why this chicken satay with peanut sauce is the perfect recipe to share. The chicken can be grilled on your outdoor or indoor grill, and the peanut sauce comes together easily while it’s cooking. Serve it with rice and veggies and for a complete meal that just might find it’s way into the recipe rotation.

 Grilled Chicken Satay with Peanut Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach 

Grilled Chicken Satay with Peanut Sauce
SERVES: 6

Ingredients
1 1/2 pounds boneless, skinless chicken breast halves, cut into strips
3/4 cup plain yogurt
2 teaspoons curry powder
1 clove garlic, minced
1 cup chunky peanut butter
1/2 cup low sodium soy sauce
1/3 cup hot water
1/4 cup sliced green onions
2 Tablespoons lime juice
2 Tablespoons sugar
1 Tablespoon sesame seeds
1 teaspoon dried red pepper flakes
Instructions
Place chicken, yogurt, curry powder and garlic in a large zipper bag. Press air out of bag; seal. Gently shake bag until mixture is combined. Refrigerate 3 hours.
Soak wooden skewers at least 1 hour.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain skewers. Remove chicken pieces from bag; thread onto skewers.
Grill chicken covered, 4 to 5 minutes on each side or until juices run clear and meat is no longer pink.
Stir peanut butter, soy sauce, hot water, green onion, lime juice, sugar, sesame seeds and red pepper flakes in a medium bowl. Serve with chicken.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

This yummy meal is quick, simple and easy to prepare. The shrimp cooks quickly, and the basmati is easy to make in a rice cooker. Just add the rice, broth and salt and it will beep when it’s done. Delicious rice has never been easier. When the rice cooker is finished, stir in some of the tomatoes, feta and oregano to create a Mediterranean style base.

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

Grilled shrimp is one of our favorite summertime treats, but there’s no reason we can’t enjoy it in January with an indoor searing grill. Shrimp does well on the grill because it cooks rapidly at high temperatures. We grilled our shrimp on kebab sticks, but you can use a grill basket or foil if you prefer. Make sure the grill is very, very hot before placing shrimp on the grates, so it cooks quickly and gets perfect grill marks. To present the dish, you can simply lay a kebab over the bowl or you can slide the shrimp off and serve it over the rice.

 

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

Fresh oregano makes an aromatic garnish, and the lime wedges add a pop of bright flavor to the meal. We especially like to squeeze lime juice directly over the shrimp to bring out its flavor. Eat leftovers the next day in the form of a cool, refreshing salad – just mix any remaining shrimp into the leftover rice and refrigerate in an airtight container. The next day, you’ll notice even more oregano flavor in the rice. We love this dish for its ease and bright flavors, but also because it’s healthy while feeling hearty.

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Grilled Shrimp With Herbed Feta Cheese and Brown Basmati Rice
SERVES: 4

Ingredients
2 cups brown basmati rice
2 cups chicken broth
1/2 teaspoon salt
6 ounces reduced-fat feta cheese, crumbled
2 Tablespoons fresh oregano leaves, chopped
2 medium Roma tomatoes, diced
1 pound large raw shrimp, peeled, deveined
2 teaspoons extra virgin olive oil
Freshly ground pepper
Limes wedges
Instructions
Preheat grill.
Cook brown basmati rice, chicken broth and salt in rice cooker or following package directions. Keep warm.
Combine crumbled feta cheese with chopped oregano.
Stir tomatoes and half of feta mixture into hot rice.
Toss shrimp with olive oil and freshly ground pepper.
Grill shrimp for 2 to 3 minutes or until pink. Do not overcook.
To serve, top rice mixture with grilled shrimp and remaining feta and oregano mixture.
Garnish with lime wedges.
Everyday Good Thinking http://everydaygoodthinking.com/

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Labor Day has become a day not just to honor the workers in our country, but to celebrate the end of summer. Schools start back up, vacations come to an end and grills get their last big workout. Many people will celebrate the Labor Day holiday with friends at a cookout or potluck, so crowd-pleasing picnic dishes are a must. Here are some of our favorite cookout classics that will be a perfect addition to any party.Baby Back Barbecue Ribs from Everyday Good Thinking | @HamiltonBeach

Baby Back Barbecue Ribs

Featured on the blog here.

Grilled Angel Food Cake with Strawberries form Everyday Good Thinking | @HamiltonBeach

Grilled Angel Food Cake with Strawberries

Easy Marinated Basket Shrimp from Everyday Good Thinking | @HamiltonBeach

Easy Marinated Basket Grilled Shrimp

Featured on the blog here.

Other Labor Day Recipe Ideas



Father's Day Menu Ideas

Whether you decide to celebrate dad at home or pack a lunch picnic for the local park, these recipes will be sure to help you prepare the perfect Father’s Day meal. The menu we chose can be mostly prepared on the grill. The baby back ribs are perfect for barbecue-loving dads, and the grilled veggies and grilled wedge salad make for healthy sides. While all of this is cooking on the grill, our easy slow cooker baked potatoes can be cooking indoors. We like to serve them fully loaded with bacon, sour cream and chives. All you need to add is fresh iced tea or lemonade and call the family to the backyard. So set the table and fire up the grill; it’s time to enjoy a great meal while celebrating the fathers in our lives.


Baby Back Barbecue Ribs
YIELDS: 6 servings

Barbecue ribs are a treat, and they work great for a backyard cookout. These baby backs are cooked on the grill and sauced towards the end, creating a glaze that will have you licking your fingers. We suggest cooking these on our GrillStation™ 5 Burner Gas Grill but you can always cook them in your slow cooker and finish them in the oven, if necessary.
Ingredients
Wood chips, soaked in water at least 1 hour
2 sheets (18x24-inches each) 18-inch wide heavy duty aluminum foil
1 rack baby back pork ribs (about 3 pounds), cut in half
1 Tablespoon packed brown sugar
1 Tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1/2 cup water
1 1/2 cups barbecue sauce
Instructions
Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
Center half of ribs in single layer on each sheet of aluminum foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
Bring up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
Place rib packets in covered grill and grill 45 minutes. Remove ribs from grill and open foil.
To start SmokeStation™: Drain wood chips; fill SmokeStation drawer about ½ full. Turn SmokeStation burner to LOW. Turn burners beside SmokeStation to MEDIUM. Turn remaining 2 burners to LOW.
Place ribs on grill grate over burners that are LOW. BRUSH ribs with barbecue sauce. CONTINUE GRILLING 15 to 20 minutes, brushing with sauce and turning frequently.
Add wet wood chips as needed on top of wood chips to keep smoke going without flames or use a spray bottle of water set on the stream setting to wet wood chips.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Baked Potatoes
YIELDS: 4 servings

Baking potatoes in a slow cooker imparts steam which keeps the inside of your potato fluffy and delicious. If you prefer to cook the potatoes with salt, be sure to oil the inside of your slow cooker first so it doesn’t stick. Use a medium slow cooker if making only a few potatoes or use a large slow cooker if making more than four.
Ingredients
4 to 8 large baking potatoes, scrubbed
Extra virgin olive oil
Kosher salt
Instructions
Rub potatoes with olive oil and pierce with a fork.
Place in slow cooker.
Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours depending on quantity of potatoes and size of slow cooker or until internal temperature reaches at least 210°F.
Sprinkle with salt before serving.
Top with butter, sour cream, bacon, cheese and chives, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Vegetables with Balsamic Marinade
YIELDS: 6 servings

We love to use fresh vegetables from the farmers market when grilling. They are lightly marinated to add a boost of flavor, but the grill brings out the natural sweetness of the veggies while imparting a smoky, charred kick. These vegetables turn out great when cooked on our 3 Burner Pedestal Gas Grill.
Vegetables
​1 bunch asparagus, ends trimmed
2 large portabella mushroom caps
1 large red bell pepper, seeded and cut in half
1 large yellow bell pepper, seeded and cut in half
1 large red onion, sliced
Marinade
1 cup vegetable oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
​Place vegetables in large glass dish.
Combine marinade ingredients. Pour over vegetables in dish.
Cover vegetables and let marinate several hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Romaine with Creamy Caesar Dressing
YIELDS: 4 servings

If you’ve never grilled romaine, you have to start. It adds a boost of charred flavor to a light, leafy green that you don’t expect. Skewer the romaine to make turning easier or use tongs to get even grill marks. Top with homemade Caesar dressing and grilled bread croutons.
Dressing
3 anchovies
1 clove garlic
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked black pepper
​1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Salad
1 head romaine lettuce
1/4 cup grated Parmesan cheese
Croutons
Instructions
For dressing, place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
Blend until mixture is creamy.
Add mayonnaise, Parmesan cheese and oil to blender. Blend until smooth.
Preheat grill to medium-high.
Slice head of romaine lettuce in half lengthwise through root end. (Root end will help hold romaine together.) Use wooden skewers to hold lettuce leaves together, if necessary.
Spray romaine with nonstick cooking spray or brush lightly with olive oil. Place romaine halves on grill.
Grill 2 to 4 minutes each side until romaine is charred and slightly wilted.
Drizzle dressing over grilled romaine. Sprinkle with Parmesan cheese and croutons.
Everyday Good Thinking http://everydaygoodthinking.com/

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Memorial Day Grill Menu: Sides

Yesterday, we posted our favorite burger recipes for Memorial Day cookouts. Today, we’ll focus on the side dishes. These dishes are great for barbecues or potlucks and can easily be prepared on the grill while you are making the main dish. Too often, the grill gets passed over for the stove or the oven, so we wanted to highlight grilled side dishes today. Every dish deserves the smoky flavors of the grill and these are two of our favorites.


Grilled Corn and Black Bean Salad with Cilantro Lime Dressing
YIELDS: 6 servings

Corn is delicious when cooked on the grill because it takes on a smoky flavor. We recommend the Hamilton Beach GrillStation 5 Burner Gas Grill. This salad is great on its own or served alongside tortilla chips for dipping.
Ingredients
3 Tablespoons fresh lime juice
2 Tablespoons olive oil
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 ears corn on the cob, husked
1 can (15.5 oz.) black beans, rinsed and drained
1 green bell pepper, halved, seeded and coarsely chopped
1 cup cherry tomatoes, halved
1/4 cup chopped onion
3 Tablespoons chopped cilantro
2 Tablespoons chopped parsley
Instructions
Preheat grill to medium-high heat.
For lime dressing, combine lime juice, olive oil, vinegar, cumin and salt.
Grill corn 12 to 14 minutes, covered, turning occasionally and brushing with lime dressing until cooked and slightly charred.
Cut corn off the cob; place in a large bowl. Stir in black beans, green pepper, cherry tomatoes, onion, cilantro, parsley and remaining salad dressing. Cover with plastic wrap and refrigerate 3 hours before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Garlic Bread and Tomato Salad
YIELDS: 6 servings

Think beyond the basics when using your outdoor grill for sides. If you like baked garlic bread, you’ll love it grilled. Plus, the Hamilton Beach GrillStation™ 5 Burner Gas Grill creates beautiful grill marks, adding to the rustic presentation of this delicious salad.
Ingredients
1/3 cup olive oil
1 clove garlic, minced
1 baguette French bread, sliced 1-inch thick
2 cups cherry tomatoes, halved
1/2 cup crumbled blue cheese
3 Tablespoons coarsely chopped onion
2 Tablespoons balsamic vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4  teaspoon black pepper
Instructions
Stir oil and garlic in a small bowl; brush both sides of slices.
Preheat grill to medium-high heat.
Grill bread 5 minutes on each side until slightly charred. Remove to cutting board; cut into 1-inch pieces.
Place bread pieces, tomatoes, blue cheese, onion, balsamic vinegar, basil, salt and pepper in a large bowl; toss until mixture is combined.
Everyday Good Thinking http://everydaygoodthinking.com/

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