Tasty Tuesday -- Grilled Shrimp & Red Potatoes

Anyone else hate Tuesday's? I know Monday's are bad, but there is a "funk" or something with Tuesday's, too. Ugh. Well...maybe this will cheer me (and you, if you're having "that kind" of day!) up. This dish came together quickly (love quick dinners) and everyone enjoyed it (except Hailey, who doesn't like shrimp). Normally, I tend to make rice or pasta when I prepare shrimp, but on this day, I had a generous amount of fresh garden potatoes (thanks Mom!) that I wanted to use up.

Grilled Shrimp
(adapted from a Bobby Flay recipe)

1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste

Combine marinade ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniates, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.

Grilled Red Potatoes

1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste

Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.

For printable recipes, please click here.

Here's to a short work week! Thanks for stopping by.

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Tasty Tuesday -- Juicy Burgers with a Secret Ingedient

America's birthday (and my mom's, too) is in two days! What better way to celebrate the holiday than with a big juicy cheeseburger! Yum. This recipe was passed down to me by my mom, not sure where she got it, but I've never met anyone else that prepares them this way! Measurements aren't exact, I just pour the stuff in, mix it up and decide if I need to add more.

Juicy Burgers

Ingredients
1.5 lb hamburger
1/3 c. Catalina Dressing (secret ingredient)
2 Tbls. Worcestershire Sauce
1 Tbls. Montreal Steak Seasoning
1 tsp. Lawry's Seasoning Salt
2 Tbls. Dried Chopped Onion (or 1/2 finely chopped raw onion)

Directions:
Mix all ingredients together, careful not to over mix. Form into 4 patties. Put thumb print into center of patty (this helps keep the burger from "puffing up", preventing you from flattening with your spatula while grilling!). Sprinkle with additional Montreal Steak Seasoning if desired. Grill to desired temperature. Top with cheese (we love sliced co-jack cheese) and your favorite toppings. Mouth-watering goodness.

For a printable version of this recipe, click HERE.

What are your favorite burger toppings?

Tasty Tuesday--Slow Cooker BBQ Ribs

It's TUESDAY!!! Which means it times for a tasty treat. These are finger-lickin' good ribs! And they couldn't be any easier than putting them into the slow cooker before work and then slapping them on the grill for 5 minutes when you get home! We served them along side with the Crispy Smashed Potatoes I shared with you last week.

Slow Cooker BBQ Ribs

Ingredients

2-3 lbs Country Style Pork Ribs
1 can beer
3 Tbls Liquid Smoke
Italian Seasoning, Montreal Steak Seasoning, Garlic Powder, Dried Chopped Onion (to taste)


Directions

Place ribs in the slow cooker. Pour beer over ribs. Add Liquid Smoke. Sprinkle seasonings over ribs. Make sure to lift the top ribs up so that all ribs get covered. Set temperature on low. Cook on low for 6-8 hours. If you are able, add BBQ sauce on the ribs after about 5 hours. Otherwise, add the sauce to the ribs at the end.
Preheat grill. Add ribs to grill and cook about 5 minutes on each side, basting with BBQ sauce. Serve immediately.

Our family absolutely loves these ribs. They are perfect for busy families to have a delicious, finger-lickin' meal at the end of a hectic day with very little effort.

Enjoy!

Tasty Tuesday--Grillin' Side Dishes

It's the start of the grilling season and today I'm sharing two of my favorite grillin' side dishes! You can find these on our menu at least once a week in the spring when they asparagus is delicious! In the summer, I continue with the potatoes, but serve up whatever veggie is freshest at that time.

First up: Grilled Asparagus--it was only recently (like the last 3-4 years) that I've come to enjoy asparagus. I really enjoy it when it is prepared this way! (the skinnier the stalks--the better!)

Grilled Asparagus
Serves 3-4

1 lbs fresh Asparagus, trimmed
Olive Oil
Herbs de Provence
Pepper
Kosher Salt

Trim asparagus by holding both ends and bending until the natural snap occurs. Place trimmed asparagus on a prepared tin foil sheet or grill pan. Drizzle 1-2 Tbls olive oil over asparagus and toss to coat evenly. Sprinkle with seasonings. Place on preheated grill for 5-7 minutes, watching carefully not to overcook. Be certain to turn asparagus frequently to prevent charring. Serve warm.

Next, the famous grilled potatoes. I love this side--so easy, so tasty! I've been making these for years. Feel free to use your favorite spices to change this up!

Grilled Potatoes
Serves 4

1.5 pounds red potatoes (or your choice--about 4 med size reds), sliced
2 Tbls butter, divided
Seasoned Salt
Dried Onion Flakes
Pepper
Garlic Powder

Slice potatoes evenly (best done with vegetable slicer) and place on a prepared sheet of tin foil (sprayed with cooking spray). I use 2 sheets and divide potatoes evenly amoung the two sheets for quicker, more even cooking. Cube up butter and place on potatoes (I typically stuff the butter under a few slice of potato, too!). Sprinkle with your favorite spices or the ones listed above. Tightly wrap up the foil packet and place on a preheated grill for 15-20 minutes. Turn packet half-way through cooking time to prevent burning. Serve warm.

Yum! So, tell me, what are your favorite go-to grilling favorites?

Tasty Tuesday--Grilled Tomato & Basil Pizza

Grilled Tomato & Basil Pizza

What a simple and fun summer dinner! In our hectic lives, I'm always trying to find quick and healthy dinner solutions. Give it a try and let me know what you think!

Here's what you'll need:

Pizza Dough (I used dough from our local UBake, but you could use your own or one from a tube)
Olive Oil
Sliced Fresh Garden Tomatoes
Fresh Basil Leaves
Mozzarella Cheese
Fresh Shredded Parmesan Cheese
Chopped Garlic (I just used the jar garlic)

Follow the instructions for preparing your pizza dough (I had to have mine rise, which I did while I was at work). Roll out the dough to your desired thickness.

Preheat the grill --ours is gas, so it took about 5 minutes. I brushed olive oil on both sides of the dough and the grill.  Turn down the heat of the grill to about Medium. Now your ready to put the dough on the grill. Let it cook for about 3-5 minutes, watching it closely. When it starts to puff up and bubble a bit and is golden down on the bottom, flip it over. Working quickly, put a bit of chopped garlic down first, then the tomatoes, basil and topped it off with the cheeses. Close the grill and wait about 2-3 minutes. I turned my pizza a few times around various spots on the grill so that it would cook evenly;  about 2-3 more minutes. Carefully take the pizza off the grill, slice and eat! It was delicious. I also made a turkey pepperoni one for the kids. They both tried this one and said it was surprisingly good. Not sure what that meant, really, but I'll take it!

Have you ever grilled pizza? What's your favorite toppings? I'm looking forward to doing my ultimate favorite pizza--BBQ Chicken! Can't wait!

Cindy 
Linked up at Wonderful Food Wednesday at @Home Take 2.