Tag Archives: grilling

Grilled Jerk Chicken Tenders with Mango Pineapple Salsa

Jamaican Jerk seasoning recipes vary, but here we’ve used a blend of green onion, soy sauce, lime, allspice, ginger, cinnamon and nutmeg. It’s traditionally used on chicken, pork, fish and vegetables to add a kick of bright, sweet tang. Be sure not to overcook the chicken on the grill, so it stays nice and tender.

Grilled Jerk Chicken Tenders with Mango Pineapple Salsa

Serve the chicken topped with a salsa made of fresh mango and pineapple. It will compliment the flavors of the jerk seasoning perfectly, and mango relishes are a traditional Jamaican accompaniment. This is a healthy dinner that can be prepared ahead of time for a quick and easy weeknight family meal.

Grilled Jerk Chicken Tenders with Mango Pineapple Salsa


Grilled Jerk Chicken Tenders
SERVES: 6

Ingredients
4 green onions, cut in pieces
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon ground allspice
2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 3/4 pounds chicken tenders
Instructions
In a food chopper, add green onion, vinegar, oil, soy sauce, lime juice, allspice, ginger, cinnamon and nutmeg. Process until smooth.
Add mixture and chicken to a large resealable plastic bag. Seal and shake bag until chicken is coated.
Refrigerate 2 hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain chicken; discard marinade.
Grill chicken, covered, 7 to 8 minutes, turning once.
Everyday Good Thinking http://everydaygoodthinking.com/

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Mango Pineapple Salsa
SERVES: 6

Ingredients
​2 cups chopped fresh pineapple
1 orange, peeled and chopped
1 cup chopped fresh mango
½ cup chopped red pepper
½ cup pineapple juice
¼ cup chopped fresh cilantro
¼ cup chopped onion
3 Tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
​Stir pineapple, orange, mango, red pepper, pineapple juice, cilantro, onion, cider vinegar, salt and pepper in a large bowl.
Cover with plastic wrap and refrigerate until ready to serve.
Everyday Good Thinking http://everydaygoodthinking.com/

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Compact, affordable electrics chop and mince in a flash.

Hamilton Beach® Food Choppers speed food prep by handling the chopping, mincing and mixing for you. Don’t let the compact, lightweight design fool you. These popular food choppers are powerful enough to take on onions, herbs, nuts, garlic and more. You can even use these food choppers to puree sauces and baby food. Hamilton Beach® Food Choppers‘ stainless steel chopping blades provide powerful, reliable results. Plus, they’re easy to use and clean — the bowl, lid and chopping blade are dishwasher safe, and the hideaway cord cuts countertop clutter.

 

With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.

But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.



Grilled Rosemary-Skewered Vegetable Kabobs

Try something a little lighter on the grill this weekend. Instead of going for the same old standbys, try celebrating summer’s vegetable bounty by grilling up the most plentiful plants in the garden.

Grilled Rosemary-Skewered Vegetable Kabobs

Zucchini, yellow squash, tomatoes and rosemary are all over the place this time of year, and we created a fun way to grill them. Slice them thin and place them in a quick marinade before threading the strips onto a skewer of rosemary sprigs. The rosemary smokes on the grill, creating a fantastic aroma and flavor that works its way into the veggies from the inside out.

Grilled Rosemary-Skewered Vegetable Kabobs

So, next time you’re firing up the grill and you have some extra summer veggies sitting around, make the best of it, and fire up these quick-marinated kabobs that smell and taste incredible. They are great on their own or alongside a salad, steak or piece of grilled chicken.

Grilled Rosemary-Skewered Vegetable Kabobs

 


Grilled Rosemary-Skewered Vegetable Kabobs
SERVES: 4

Marinade
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 (4-inch) sprig fresh rosemary, leaves chopped
1 clove garlic, minced
1/2 teaspoon salt
Cracked black pepper
Vegetables
1 container (10.5 ounces) grape tomatoes
2 large zucchini squash, sliced 1/4-inch thick
2 large yellow squash, sliced 1/4-inch thick
8 (6 to 8-inches each) sprigs fresh rosemary
Instructions
Place marinade ingredients into a large resealable plastic bag. Add all vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated.
Marinate 15 minutes.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Strip bottom half of rosemary sprigs to use as skewers. Thread vegetables onto skewers.
Fold a strip of heavy duty foil the width of leafy ends of the rosemary skewers. Place foil strip on the grill. Place skewers on the grill so rosemary leaves are on the foil and vegetables are directly on the grill grates.
Grill 6 to 8 minutes, turning once, until vegetables are browned and tender.
Notes
Use the woody end of the rosemary sprig as the pointed end of the skewer. If vegetables do not thread easily, make a starting hole with a wooden skewer or knife.
If desired, reserve vegetable marinade and use as dressing for mixed baby greens to serve alongside kabobs.
Everyday Good Thinking http://everydaygoodthinking.com/

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I'd love to have one of these indoor or outdoor grills from Hamilton Beach!With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.

But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.



Grilled Marinated London Broil

Despite being named after the famous city, the London Broil is completely unknown in England. Instead, this dish is popular in the United States. To make matters even more confusing, the name refers to a style of cooking and not even to a cut of beef, though these days, you’ll find the label “London Broil” at most supermarkets. It used to refer to a flank steak, but now it usually refers to a top round steak.

Learn more about different cuts of beef.

The top round steak is an inexpensive cut of beef. It’s tougher than it’s more expensive cousins and therefore requires a little more prep to make it a delicious, tender steak. Don’t worry, though, it’s not difficult, and learning the London Broil technique of long-term marinating followed by high-heat searing is an excellent way to get a really good meal out of an economical cut of meat.

Grilled Marinated London Broil

To make the marinade, mix together soy sauce, oil, ketchup, vinegar, herbs and spices. The important part here (and what will help break down the muscle fibers and proteins in the London Broil’s cut over the course of its marinating time) is the little bit of acid and salt in the mixture. It can marinate for 24 hours, and should at least sit overnight, so this is a great recipe  if you plan on grilling for guests and want to do most of the work in advance.

Grilled Marinated London Broil

Grill the marinated steak on a hot grill for 6-8 minutes per side, resulting in a perfect medium-rare cook. Let it rest for about 10 minutes – you don’t want to  lose all the juices from cutting into it too soon – and then slice the London Broil thinly across the grain. Slicing across the grain actually helps create a more tender bite, so you’re adding one more technique to get the perfect piece of meat.

Grilled Marinated London Broil

Enjoy this delicious, yet inexpensive, steak the next time you plan to fire up the grill. It works just as well for a quick weeknight dinner as it does for a big weekend meal with guests. You’ll get to enjoy the savory, smoky flavors you can only get from grilled steak, and you won’t feel guilty when you look at your receipt. Serve this juicy steak topped with herbed compound butter for an extra special treat; side dishes like corn on the cob, Greek pasta salad or rosemary potatoes complete the meal. If you have leftovers, save them for sandwiches, salads and more.

Grilled Marinated London Broil


Grilled Marinated London Broil
SERVES: 6

Ingredients
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons ketchup
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 clove garlic, minced
2 pounds London Broil
Instructions
In a large resealable plastic bag, add soy sauce, oil, ketchup, vinegar, oregano, black pepper and garlic. Seal bag and shake.
Add beef to resealable bag. Seal, place in a shallow dish and refrigerate several hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Grill the steak 12 to 16 minutes, turning once halfway through or until desired doneness. Meat should be medium-rare (125°F to 130°F) to medium (131°F to 140°F) doneness. Let meat stand 10 minutes before slicing thinly across the grain.
Everyday Good Thinking http://everydaygoodthinking.com/

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IndoorOutdoorGrills_hero

With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.

But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.



Celebrate the Fourth of July in high culinary style with Everyday Good Thinking and Hamilton Beach! Find our favorite red, white and blue recipes, picnic and party foods, and patriotic grilling greats from our test kitchen experts.

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Sweet and Spicy Beef and Vegetable KabobsPhilia Kelnhofer is the blogger behind Sweet Phi. She’s all about making dinner time a little easier through simple recipes, how-tos and step-by-step instructions. She lives in Milwaukee, WI with her husband/taste tester Nick and dog Clover, where they enjoy trying new cheeses and experimenting with new ingredients. You can find Philea on Facebook, Google+, Pinterest and Instagram.

Sweet and Spicy Beef and Vegetable Kabobs

These sweet and spicy beef and vegetable kabobs are made using a Hamilton Beach Searing Grill, and are a super tasty kabob that is easy to make indoors while having beautiful outdoor grilled flavors!

Sweet and Spicy Beef and Vegetable Kabobs

Hi there, I’m Phi (pronounced like ‘fee’), the food and lifestyle blogger behind the Sweetphi blog where I share simple sweet and savory recipes. I show readers how to create delicious meals that don’t use a million ingredients or that take hours to make.

Sweet and Spicy Beef and Vegetable Kabobs

I live in Milwaukee, WI where we have very interesting weather. One second it will be pouring rain, the next it will be blinding sunlight. And while I love all the flavors that come from grilling outside, sometimes that it just not a reality because of the weather. Not to mention, the last thing I want to do after a long day of work is set up the grill sometimes.

Sweet and Spicy Beef and Vegetable Kabobs

Enter the Hamilton Beach Searing Grill. This indoor grill is nothing short of amazing. It is small and fits on your counter, but there is nothing small about the amazing seared flavor it gives to food grilled on it. Food made using the Searing Grill actually tastes like it was made using an outdoor grill, and because the temperature gets so high, it leaves those beautiful charred grill marks!

Sweet and Spicy Beef and Vegetable Kabobs

As soon as I saw the box, I had a hankering for some grilled beef and vegetables. It was meant to be, because as I was making this recipe it was pouring rain outside, so it was the perfect opportunity to give the searing grill a test run.

Sweet and Spicy Beef and Vegetable Kabobs

I like to make a very simple marinade that has a hint of sweetness and a hint of spice to really elevate the meat. The marinade I make only has five ingredients, but don’t let the simplicity fool you, the bold marinated sweet and spicy beef kabobs flavor is nothing is amazing.

Sweet and Spicy Beef and Vegetable Kabobs

Kabobs are one of my favorite things to make. I love loading up meat and veggies and making different combinations. They’re customizable to what you like and what you have on hand. For the spring and summer, I like making beef kabobs with cherry tomatoes, red peppers, mushroom and red onion. Again, super simple (just like the marinade) but when combined…delish! I also like using beef because the cook time is super short. These kabobs were grilled and done in 15 minutes!

Sweet and Spicy Beef and Vegetable Kabobs

Next time you’re looking for a delicious grilled meal, look no further than these sweet and spicy beef and vegetable kabobs!

Sweet and Spicy Beef and Vegetable Kabobs


Sweet and Spicy Beef and Vegetable Kabobs
SERVES: 4

Marinade
¼ cup extra virgin olive oil
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
½ teaspoon crushed red pepper flakes
1 teaspoon garlic salt
Kabobs
1 pound beef sirloin, chopped into 1-inch cubes
1 red bell pepper, chopped into 1-inch cubes
1 red onion, halved, then sliced into 1-inch chunks
1 cup cherry tomatoes
½ cup button mushrooms, whole (about 8-10 small mushrooms)
4 large or 8 small metal skewers
Instructions
Start by combining all the ingredients for the marinade in a large bowl (olive oil, brown sugar, balsamic vinegar, crushed red pepper flakes and garlic salt) and whisk.
Cut the beef into inch size cubes and place into the marinade.
Cut peppers and onion and put them in the marinade, put the cherry tomatoes and mushrooms in the marinade and stir to combine so that marinade is covering all the vegetables. Let marinate for 15 minutes, or overnight (with plastic wrap covering in the fridge if marinating overnight).
Turn searing grill to SEAR setting.
Take a skewer and arrange marinated beef and vegetables in alternating order on the skewer. (I like to start with beef and then do onion, pepper, tomato, beef, mushroom, pepper, onion, beef, etc.) Repeat until skewers are full and all meat and vegetables are used.
Place skewers on the searing grill and close the lid. Let grill for 5 minutes, then with tongs flip the kabob, cook for another 5 minutes. Flip, and cook for another 5 minutes.
Remove from grill and let sit rest/cool on a plate for 5 minutes before serving.
Notes
Allow about 20 minutes of kabob prep time for this recipe.
Everyday Good Thinking http://everydaygoodthinking.com/

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