Summer Recipes for the Grill

My husband and I spend most of our summer on Seneca Lake, cooking most of our meals on the grill in aluminum tins and aluminum foil.

There are a few recipes I do ahead of time and some salads that will last for several days. I find it easy to marinate the meat in a zip lock bag and freeze it. While it defrosts it is still marinating.

I also flavor a lot of our meals with spices such as cinnamon, Italian seasonings, and lemon & pepper seasoning, as well as basil and rosemary. I use chicken broth to cook vegetables and rice. Below are a few of my favorite recipes that I hope you will enjoy.

Grilled lemon & pepper chicken or pork chops
Lightly coat chicken or pork chops with olive oil and sprinkle with lemon & pepper seasoning. Cook on grill until done. For a different flavor, coat meats with oil and sprinkle with rosemary.

Polish Kielbasa
I cook Polish Kielbasa on the grill for something different, usually basting the meat with sweet & sour sauce or barbecue sauce. You can also cook it plain and serve it on a roll with hot mustard.

Seasoned Baked Potatoes
For a seasoned baked potato on the grill, slice a baking potato in half, pierce the potato with a fork, spread butter or margarine on it and sprinkle with lemon & pepper seasoning. Wrap tightly in foil. Place on grill for 25 minutes, turn and cook until tender, usually another 20 minutes.

Seasoned Steak
For a good seasoned steak, sprinkle seasoned salt, black pepper and cinnamon on a piece of foil or cookie sheet, and rub the steak into it. Grill steak till done.

Fresh asparagus
For fresh asparagus, place it on aluminum foil, pour balsamic vinegar over it, add margarine or butter, 1/4 cup white wine and sprinkle with lemon & pepper seasoning. Wrap tightly in foil; place on grill and cook for approximately 20 to 30 minutes until tender.

Rice pilaf
Rice pilaf is easy to make in an aluminum tin. Open one can of chicken broth and pour into tin. Cut up 2 scallions and add to broth. Add l tablespoon margarine or butter and l cup of minute rice. Cover tin tightly with foil and cook for approximately 30 to 40 minutes.

Baby carrots or peas
When cooking small baby carrots or peas on the grill, I place them in a baking tin  and add l/2 cup of chicken broth, l tablespoon margarine or butter and sprinkle with basil.  Cover the tin tightly with foil and cook until tender.  Carrots usually take 30 to 40 minutes. Peas about l5 minutes.

by Bobbie Randall

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