Summer is hear and it is time to get out the Recipes For Grilling again. Here is the first of our series of Recipes For Grilling, enjoy!
Marvelous Meat Munchers
What You Need:
1 lb chicken breasts, boneless, skinless and cubed
1 lb beef sirloin, boneless and cubed
1/2 C canola oil
3 garlic cloves, minced
1/3 C pineapple juice
2 tsp soy sauce
1 tsp red pepper flakes
4 jalapeno peppers
8 strips of bacon - cut in half
16 toothpicks
How to Make It:
Whisk together the canola oil and minced garlic in a large mixing bowl.
Add the pineapple juice and soy sauce and continue whisking until well blended.
Stir in the red pepper flakes.
Place the mixture into a large zip lock bag.
Trim any fat away from the pieces of meat.
Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade.
Allow the meat to sit in the marinade at least one hour.
Meat can marinate over night if you prefer.
Remove the meat from the bag and discard the marinade.
Cut the peppers lengthwise and remove the seeds, membrane and stems.
Cut the peppers into strips.
Place one strip of pepper on each piece of bacon.
Place one cube of meat on top of each pepper strip.
Add another pepper strip on top.
Wrap the bacon completely around each piece and secure with a toothpick.
Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.
Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.
When done the bacon should be crisp and the juices from the chicken should run clear.
Simple Oysters in the Shell
What You Need:
24 oysters in the shell
24 fresh lemon slices
Seafood cocktail sauce
How to Make It:
Clean each oyster shell top and bottom well.
The grill needs to be very hot to cook these.
Place the oysters shell and all on the grill.
Close the lid.
Check every 3 minutes or so and when the shells begin to open remove them from the grill.
Carefully open the shell being sure to retain the juice and the oyster in the bottom shell.
Squeeze the fresh lemon juice over the top each oyster.
Serve with the cocktail sauce.
Be carefully not to over cook these oysters.When the shell starts to open you want to remove them immediately.If cooked to long they will become rubbery.
This is one of my personal well loved Recipes For Grilling and we normally serve it as a starter while the rest of the food cook.
Grilled Meatloaves
What You Need:
2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 TBSP parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers
How to Make It:
Place the ground beef in a food processor.
Add the onion, garlic and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt and pepper to the mixture.
With your hands mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.
If you like your ground beef a little rarer you can cook these for about 15 minutes.For more well done meat cook just a little longer.
Backyard Sausage Rolls
What You Need:
2 C white bread crumbs
1 (8 oz) package Cheddar cheese, shredded
1 onion - chopped
1 TBSP parsley
1 tsp mustard powder
1 tsp Worcestershire sauce
1 TBSP water
1 tsp salt
1/2 tsp pepper
Olive oil for basting
How to Make It:
Place the bread crumbs and cheese in a food processor.
Add the onion and parsley and process until a dough forms.
Place the mustard, Worcestershire sauce and water in the processor.
Process just long enough to mix spices into the dough.
Add the salt and pepper and process 10 seconds longer.
Remove the dough and split into eight pieces.
Form each piece into a roll.
Heat grill to medium high.
Brush each roll with the olive oil on all sides.
Grill 10 minutes, turning each one over several times for browning on all sides.
These little rolls make great appetizers. They can be served with a honey mustard dipping sauce.
Enjoy the freedom of summer and use these Recipes For Grilling to entertain with.
Here are a few more of my Easy Holiday Recipes for Easter. I hope you will enjoy them. I am convinced your family and friends will love them.">
Down Home Farmer’s Biscuits
What You Need:
1 stick of unsalted butter, melted and divided
2 C of flour
3 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t sugar
4 T of cold unsalted butter, cut into pieces
3/4 C buttermilk
How to Make It:
Allow the oven to preheat to 450 degrees.
Brush 2 T of the melted butter over the entire bottom of a baking sheet.
Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
Slowly begin to add the buttermilk while tossing with a fork.
Add only enough buttermilk so that the dough begins to hold together for a few seconds.
Add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
Flour your hands and knead the dough 6 times in the bowl.
Sprinkle a little flour onto a flat surface and turn the dough onto the surface.
Pat out the dough to form a rectangle about 1/2 in. thick.
Cut out the biscuits with a round cutter.
Place the biscuits on the prepared baking sheet.
Bake 10 minute or until a nice golden brown.
Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.
Serves:12 biscuits depending on the size
Always remember when making buttermilk biscuits to handle the dough as lightly as possible.This will keep the biscuits from becoming tough during the baking time.If there is too much dough to knead it in the bowl lightly flour a flat surface along with your hands. Place the dough on the floured surface and knead as directed above.
Easter Dumpling Dinner
What You Need:
3 lbs. ham, cooked
1 t salt
4 C dried tart apples
3 T of brown sugar
1 onion, chopped fine
2 C of flour
4 t baking powder
1/2 t salt
1/2 t pepper
1 large egg, beaten
3 T unsalted butter, melted
1/2 C milk
How to Make It:
Lay the ham into the bottom of a large cooking pot.
Sprinkle the salt over the ham then cover completely with water.
Place the cooking pot over high heat and bring the water to a steady boil.
Once boiling, reduce the heat to low and simmer the ham for 2 hours or until tender.
Place the apples into a large mixing bowl.
Cover completely with water and allow the apples to soak for 2 hours.
After 2 hours add the apples and the water they soaked in to the pot with the ham.
Sprinkle the brown sugar into the water.
Add the onions and up the heat to high.
Bring the mixture back to a rapid boil.
Reduce the heat again to low, cover and allow the mixture to simmer 1 1/2 hours.
Sift the flour into a large bowl.
Sift in the baking powder, salt and pepper.
Add in the egg and butter.
Slowly add in the milk but only enough of the milk to moisten the dry ingredients with, being sure to continuously stir as you add it in, and the batter should be stiff.
Uncover the cooking pot and turn the heat to medium.
Allow the mixture to come to a brisk steady boil.
Drop the batter by spoonfuls into the boiling liquid.
When all the batter has been added, cover the pot and cook 15 minutes.
Serves:8
Now follows a very tasty and fun easy holiday recipe for Easter!
Hippity Hop Salad
What You Need:
6 C fresh sweet potatoes, peeled and cubed
1 C mayonnaise
1/2 C brown sugar, firmly packed
1 C pecans, toasted and chopped
1/2 C raisins
How to Make It:
Place the cubed potatoes into a large saucepan.
Completely cover the potatoes with water.
Place the pan over medium heat and bring the water to a brisk steady boil.
Reduce the heat to low and simmer the potatoes for 10 minutes or until the potatoes are fork tender.
Drain the potatoes well and allow them to cool for about 5 minutes.
Put the mayonnaise into a small mixing bowl.
Dump the brown sugar in with the mayonnaise and stir until well combined.
Fold in the pecans and raisins until well coated.
Place the potatoes into a serving bowl.
Add the mayonnaise mixture and stir to coat the potatoes well.
Cover the bowl and chill in the refrigerator at least one hour before serving.
Serves:8
If you can't find toasted pecans at your local supermarket you can toast them yourself pretty easy.Heat the oven to 350 degrees.Place the pecans (pecan halves work best) in a single layer on a rimmed baking sheet. Place the pecans in the oven for about 6 minutes, stirring them often, until the pecans are nice golden brown.Allow them to cool enough to work with.Use a sharp knife or a chopper to chop the nuts to desired size.
An now for even more fun. This is really an easy holiday recipe that the kids will love!
Grape and Gum Drop Salad
What You Need:
1 lb. gum drop candies
1 lb. seedless grapes, halved
1 C mini marshmallow
2 C crushed pineapple, drained
1 C pecans, chopped
2 t lemon juice
2 t water
3/4 C pineapple juice
2/3 C sugar
1 t vinegar
1/4 C flour
How to Make It:
Place the gum drops and grapes together in a mixing bowl.
Add the marshmallows and toss to combine with the other ingredients.
Fold in the pineapple until well combined.
Add the pecans and stir until all the ingredients are mixed together well.
Place the lemon juice and water together in a saucepan.
Pour the pineapple juice into the pan with the other ingredients.
Add the sugar and the vinegar and stir until well combined.
Place the pan over medium heat and bring the mixture to a boil.
Slow stir in the flour and continue stirring until the sauce is thick about 5 minutes.
Remove the sauce from the heat and allow it to cool to almost room temperature.
Pour the sauce over the mixture in the mixing bowl.
Stir to cover the ingredients well with the sauce.
Serves:6
You must allow the sauce to cool before adding it to the salad.If the sauce doesn't cool enough the gum drops and marshmallows will melt.To test the sauce to see if it's cool enough tough the sauce lightly with your fingertip.The sauce should not feel hot or cold to the touch when it is ready to be mixed into the salad.
and now for the veggie part of our easy holiday recipes for Easter.
Steamed Veggies with Honey Sauce
What You Need:
½ C carrots, cut into 2 in. sticks
1 C broccoli
1 C cauliflower florets
2 T honey
2 T Dijon style mustard
½ t dill weed, dried
How to Make It:
Place the carrots into a large saucepan and cover with water.
Position the pan over medium heat and allow the water to come to a brisk boil.
Reduce the heat to low, cover and steam 10 minutes.
Add the broccoli and cauliflower to the pot and continue steaming for 8 minutes.
Drain the vegetables well in a colander then place in a serving bowl.
Place the honey in a small mixing bowl.
Add in the mustard.
Fold in the dill weed and continue stirring until the ingredients are incorporated together well.
Pour the honey mixture over the vegetables just before serving.
Serves: 6
These vegetables are easy to make and everyone will eat them up. Add snow peas or Brussels sprouts if you like for something a little different.
Golden Baked Green Beans
What You Need:
1 T of bacon grease
1 C onion, sliced
½ lb. processed cheese, cubed
¼ C milk
2 (9 oz.) pkgs. Frozen cut green beans, thawed
4 bacon slices, cooked crisp and crumbled
¼ C almonds, slivered
¼ t pepper
½ C butter flavored crackers, crushed
How to Make It:
Set the oven to 350 degrees and allow the oven to heat while preparing the beans.
Place the onion slices into the reserved bacon grease over medium heat.
Cook the onion slices, stirring occasionally for 5 minutes or until tender.
Stir in the cheese and milk.
Stirring constantly cook until the cheese has completed melted about 5 minutes.
Stir in the green beans until covered with the cheese sauce.
Add the bacon and almonds and stir to combine.
Sprinkle the pepper into the mixture and stir until incorporated into the ingredients.
Remove the pan from the heat and spoon the mixture into an ungreased 1 ½ qt. casserole dish.
Sprinkle the top with the crushed crackers being sure to go to the edge of the dish.
Bake 15 minutes or until bubbly around the edges.
Serves: 6
If you don't have butter flavored crackers use regular saltine crackers and dap the top of the casserole with 4 or 5 small pieces of butter.
And now for something sweet as part of our easy holiday recipes for Easter.
Orangey Banana Casserole
What You Need:
6 bananas, peeled and cut in half lengthwise
1/2 C Mandarin orange sections
1 T brown sugar
2 T of orange juice
2 T of lemon juice
How to Make It:
Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.
Lightly spray a 13X9 casserole dish with a non stick cooking spray.
Layer the bananas in to the casserole dish.
Spread the orange segments over the top of the bananas.
Sprinkle the brown sugar evenly over all the fruit.
Place the orange juice into a small mixing bowl.
Add the lemon juice and whisk to combine.
Pour the mixture over the fruit in the casserole dish.
Bake the casserole for 30 minutes.
Serves:6
This fruit casserole is an easy yet delicious addition to any Easter table.If you don't have any orange juice on hand use the juice from the Mandarin orange sections instead.Maraschino cherry halves can also be added to this casserole.
Edible Easter Egg Baskets
What You Need:
12 frozen puffed pastry shells
12 medium eggs
12 slices of ham, fully cooked
1 C of butter
6 egg yolks
1/4 C lemon juice
1/4 t cayenne pepper
How to Make It:
Bake the pastry shells according to the package directions but not for the full amount of time.
Undercook the shells just slightly they need to be a very light brown when you remove them from the oven.
Set the oven temperature to 325 degrees if that is different from the temperature used to bake the shells.
Allow the shells to cool enough to handle then cut off the tops and remove the pastry dough inside being careful not break or make any holes in the shells.
Place the shells on a rimmed cookie sheet.
Crack the eggs and place the contents of each into each shell.
Bake 18 minutes or until the eggs are set.
Remove and set aside
Melt the butter in a saucepan over low heat.
When completely melted remove the pan from the stove and allow it to cool for 5 minutes.
Place the egg yolks and lemon juice into the blender.
Sprinkle the cayenne pepper into the blender.
With the blender on high speed carefully pour the cooled butter into the mixture.
Allow the mixture to blend for 30 seconds after all the butter has been added making sure the mixture is thickened before removing.
Pour the mixture into a double boiler pan over low heat until ready to serve.
Place a piece of ham on a plate.
Place the shell with the egg onto the ham.
Pour the sauce over the top just before serving.
Serves:12
These are perfect served at an Easter brunch.Try Canadian bacon instead of ham for something a little different.
Well, now you have all the Easy Holiday Recipes For Easter to treat your family and friends. Of course you can find even more at the site All Our Recipes & More on the Easter Holiday Recipes Page. While your there have a look at all the other fun recipes as well.
Easy holiday recipes has to include Easter recipes. So until Easter comes, I will give you a few Easter recipes as part of our collection of easy holiday recipes.
Easter Egg Cocktail Spread
What You Need:
1 (8 oz.) pkg. cream cheese, softened
2 hard boiled eggs, peeled, rinsed and chopped fine
2 t butter, softened
1/2 C green onions, diced fine
How to Make It:
Place the cream cheese into a mixing bowl.
Add the chopped eggs and butter.
Sprinkle the green onions into the mixture.
Use a rubber spatula and blend the ingredients together until well combined being sure the mixture has a spreadable consistency.
Cover and refrigerate at least 1 hour or until completely chilled through.
Serves: 8
This is a great way to use up some of those Easter eggs.Serve with crackers or rye bread rounds for an appetizer before dinner. Finely chopped black olives can also be added to this spread as well as chopped pimento.
Peter Cotton Tail Appetizers
What You Need:
2 C of fresh spinach
2 garlic cloves, minced
1/2 C Parmesan cheese, grated
1/4 C walnuts, chopped
1/4 C olive oil
8 celery stalks, trimmed and rinsed
How to Make It:
Place the spinach into the blender
Add the garlic and Parmesan cheese.
Add the walnuts to the mixture.
Pour the olive oil in over the other ingredients.
Process the mixture until it becomes very smooth.
Spread the mixture into each of the celery stalks.
Cut each stalk into 2 in. pieces.
Place the appetizers on a plate and cover with plastic wrap.
Refrigerate at least 30 minutes or for up to 2 hours.
Serves:48 appetizers
You can use any of the remaining stuffing mixture as a dip for these appetizers.Just add 1/2 C plain yogurt, 1 T grated Parmesan cheese and a 1/4 t of pepper.Mix together well and set out with the appetizers for everyone to enjoy.
Pastel Easter Punch
What You Need:
2 pints strawberries
4 fresh peaches, sliced
2 (6 oz.) cans frozen pineapple juice
24 ice cubes
4 C sparkling mineral water
How to Make It:
Place the strawberries into the blender.
Add the sliced peaches.
Place the juice concentrate unthawed into the blender.
Cover and puree until well combined.
Gradually add the ice cubes one at a time and puree after each addition.
When the last ice cube is added continue to puree until the mixture is smooth and creamy.
Immediately pour the mixture into a large punch bowl.
Pour the mineral water into the bowl and stir to combine.
Garnish the top with slices of strawberries.
Serves:24
If your Easter dinner entails serving a large amount of people this punch may be just the thing.It's easy to make and very delicious and even the kids will come back for more.Seltzer water can be used in place of the mineral water if you prefer.
Add the grape juice to the pitcher and stir until combined.
Pour the juice over the fruit in the glasses.
Top each glass with one scoop of frozen yogurt.
Serves: 4
These are great drinks to serve to kids at your Easter dinner.They are easy to make and the kids will go crazy over them.Use different fruits and juices such as strawberries and sliced nectarines with apple juice and peach juice then top with strawberry yogurt.The possibilities are endless so try a few of your own ideas.
Fruited Sipping Tea
What You Need:
1 pot of brewed herbal tea
4 t of honey
1 large sweet apple, diced
How to Make It:
Pour the tea into 4 cups filling them 2/3 full.
Stir in 1 t of honey per cup.
Add 1/4 of the diced apple to each cup.
Let the tea stand for 5 minutes before serving.
Serves:4
There's nothing better than a nice cup of tea after a good meal.This tea is the perfect sipping tea to relax with after that wonderful Easter dinner.
Well, I hope you enjoy these Easter Recipes as part of all the fun and easy holiday recipes on this blog. Holiday meals are always so important and easy holiday recipes takes care of that. No need to worry any more about what you are going to serve. Browse Easy Holiday Recipes for more ideas.
Recipes for St. Patrick's Day will not be right without a few bread recipes. Here you will find two tasty bread recipes with a recipes for eggs thrown in for good measure!
Cheesy Ale Loaf
What You Need:
1/2 C warm (105 to 115 degrees) ale
2 T sugar
1 T of yeast
2 1/2 C of flour
1 (4 oz) pkg. extra sharp cheddar cheese, shredded
1/2 C non fat instant dry milk powder
3/4 t salt
3/4 t dry mustard powder
1 egg, well beaten
1 small egg white
1/2 T sesame seeds
How to Make It:
Pour the warm ale into a mixing bowl.
Sprinkle in the sugar and yeast and stir until completely dissolved.
Allow the mixture to stand in the bowl for 5 minutes.
Place 2 C of the flour into a separate bowl.
Add the cheese, milk powder, salt and mustard powder.
Stir gently to combine.
Add in the beaten egg and mix until well combined.
Stir the flour mixture into the yeast mixture.
Continue mixing, with your hands, until a soft dough forms.
Sprinkle a little of the remaining flour onto a flat surface.
Place the dough on the flour and knead with your hands for 10 minutes.
Add flour to the surface as necessary to keep the dough from sticking.
The dough should be smooth and have an elastic consistency when ready.
Spray a baking sheet with a non stick cooking spray.
Form the dough into a round loaf and place on the prepared baking sheet.
Brush the top of the loaf with the egg white.
Sprinkle the sesame seeds evenly over the top of the loaf.
Cut criss cross patterns about 1/8 in. deep in 4 places in the top of the loaf with a sharp knife.
Cover the loaf with a kitchen towel, place in a warm draft free area and allow the loaf to rise to double its size, about 1 1/2 to 2 hours.
Allow the oven to preheat to 375 degrees.
Bake the bread 20 minutes or until it makes a hollow sound when thumped with a finger on the top.
Cool on a wire rack before cutting.
Serves:1 loaf
Ireland's Sweet Milk Bread
What You Need:
2 C of white flour
1 1/2 t salt
1 1/2 t baking soda
4 C wheat flour
2 C of sweet milk
How to Make It:
Place the white flour into a large mixing bowl.
Add the salt and baking soda and toss to combine well.
Dump the wheat flour into the mixture and using your hands mix until all the ingredients are incorporated together well.
Make a well in the middle of the flour mixture.
Pour the sweet milk into the well slowly.
Use a wooden spoon and mix the dough while adding the milk.
It may take a little less milk or just a little more depending on the type of flour used but when the dough is ready it should be soft but easy to manage.
Once the dough is ready lightly flour your hands and knead it in the bowl until you have formed a ball.
Lightly flour a flat surface and press the dough into a circle that is 1 1/2 inches thick.
Flour a table knife and cut an x pattern into the middle of the dough so that when baked the bread will break easily into 4 quarters.
Place the dough on an ungreased cookie sheet in a preheated 425 degree oven for 25 minutes.
Reduce the oven heat to 350 degrees and continue baking for 15 minutes.
Remove and allow the bread to cool at least 4 hours before cutting.
Serves:8
Sweet milk is whole milk that has not been processed. Many grocery stores sell sweet milk in their dairy sections. If you can't find sweet milk at your local grocery store buttermilk will work just as well.If the crust on your bread seems to hard, wrap it in a damp kitchen towel until it has completely cooled.This will soften the crust and make it much easier to cut.
Devilish St Patrick Eggs
What You Need:
8 hard boiled eggs, peeled and rinsed
1/2 C sandwich spread
1 T parsley flakes
How to Make It:
Cut the eggs in half lengthwise and remove the yolks.
Place the yolks in a bowl and mash well with a fork.
Add the sandwich spread to the mashed yolks and stir to combine.
Fill each egg white half with the yolk mixture.
Sprinkle the tops with the parsley.
Serves: 8
If you have family member especially children who just won't eat egg yolks no matter how you fix them try this variation.Fill a few of the egg whites with plain sandwich spread instead of the egg yolk mixture.You can also top these eggs with fine diced pickles, sweet or dill, if you like.
Well, I think our collection of recipes for St. Patrick's Day is coming on nicely, I hope you are enjoying them!
