These lamb chops are marinated for several hours in a yogurt-based marinade including lemon, cinnamon, rosemary, and oregano before getting grilled to perfection.
This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.
Cooking in foil packets makes for a tidy grill, and allows all the flavors to mingle and intensify. Here, thick slices of potato and onion are seasoned and cooked with butter until tender and brimming with flavor.
Thyme-seasoned turkey burgers are topped with a sweet and spicy cranberry sauce in this versatile recipe.
Grilled shrimp coated with olive oil, butter, garlic, and oregano.
Grilled shrimp marinated in tomato sauce, red wine vinegar, basil, and cayenne pepper.
Orange marmalade and balsamic vinegar glaze chicken cooked on the grill!
Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!
Seasoned rib eye steak is grilled to a tender medium-rare and served sliced over a colorful salad of romaine, avocado, carrot, and cucumber. The spicy rice vinegar dressing adds a tangy Asian flavor.
I’m a working mother and needed a quick, healthy, flavorful chicken recipe that was versatile and could be used in many different dishes. So, after trial and error this is the grilled chicken recipe everyone seems to enjoy… and the leftovers make great southwest salads and casseroles!