Grilling Vegetables

Directions from Jeff via Nell... :)

All grilling times based on a grill preheated to medium-high.

For 8 Ears of Corn
Serving Size: 4
Preparation: Soak 15 minutes, then remove silk (leave husks on) or remove husks and silk
Seasoning: Brush with 1 tablespoon oil
Grilling Time: 45 minutes with husks on or 20 minutes, turning occasionally, if husks and silk have been removed

For 4 Medium Red or White Onions
Serving Size: 4
Preparation: Cut crosswise into 1/2-inch-thick slices and secure with toothpicks
Seasoning: Brush with 4 teaspoons oil
Grilling Time: 12 to 14 minutes per side

For 2 Bunches of Small Green Onions
Serving Size: 4
Preparation: Trim
Seasoning: Toss with 4 teaspoons oil
Grilling Time: 2 to 4 minutes, turning several times

For 4 Red, Green, or Yellow Peppers
Serving Size: 4
Preparation: Cut lengthwise into quarters
Seasoning: None
Grilling Time: 10 to 12 minutes per side

For 4 Medium Zucchini or Yellow Squash (8 Ounces Each)
Serving Size: 4
Preparation: Cut lengthwise into 1/4-inch-thick slices
Seasoning: Brush with 4 tablespoons oil
Grilling Time: 5 minutes per side

For 4 Medium Tomatoes (8 Ounces Each)
Serving Size: 4
Preparation: Cut crosswise in half
Seasoning: Brush cut sides with 2 tablespoons oil
Grilling Time: 14 to 17 minutes per side

For 1 Pint of Cherry Tomatoes
Serving Size: 4
Preparation: Thread onto skewers
Seasoning: Brush with 2 teaspoons oil
Grilling Time: 5 to 7 minutes, turning several times

Chicken Tetrazzini

8 oz spaghetti
1 TBSP butter
1.5 TBSP lemon juice
2 cups cooked and diced chicken
3 TBSP butter
3 TBSP flour
1/2 tsp paprika
1/8 tsp nutmeg
1.5 tsp salt
1/4 tsp pepper
2.5 cups chicken broth
1 cup milk
3/4 cup parmesan cheese
paprika

Preheat oven to 400 degrees. Prepare spaghetti according to package directions. Mix 1 TBSP butter and lemon juice with cooked spaghetti and chicken. Place in a 9x13 inch pan. Set aside. Melt 3 TBSP butter and stir in flour and spices. Add broth and stir until the sauce thickens; add milk. Pour the sauce over the noodles and sprinkle with parmesan cheese and paprika. Bake for 25 minutes or until browned and bubbly. Let sit for about 15 minutes before serving.

Calzones

Another one of our family's favorite meals these days is this recipe that I also stole from my friend Emily's family recipe blog (Favorite Family Recipes - currently #314 on blogger's top food and drink blogs!). You should try this!
Ingredients:
1 loaf of frozen bread dough, thawed (if you make your own dough it is even better.. but we aren't patient enough to make our own dough on a week night)
mozzarella cheese, shredded
"Barilla" brand spaghetti sauce

You can use any toppings you want. Here are the ones we used tonight:
pepperoni
ham
mushrooms
olives

You can also add:
bell peppers
onion
pineapple
hamburger
Italian sausage
fresh tomatoes

Make about 2 equally-sized dough balls (they should each be a little smaller than a softball). Spread each dough ball out on a lightly floured surface as if you were making a pizza (spread it out as much as you can without tearing it). Put as many toppings as you would like in the middle then mix it all together with cheese. Carefully fold the dough over the toppings and pinch the edges together. Make a couple little slits in the top of the dough, spray the top lightly with cooking spray, then bake at 350 degrees for about 15 minutes (or until golden brown). Heat the spaghetti sauce in a small pot and simmer until calzones are done. You can serve the calzones with the sauce on the side then dip the calzone into it OR you can pour the sauce over the calzones and top with cheese (that's the way we like it!). For all you meat lovers out there, you can brown some hamburger and add it to the spaghetti sauce to make it extra rich and meaty.

Thai Chicken with Pear Salsa

When I made this recipe again the other night, I decided it is definitely on my list of favoritest meals ever! It is so good. I got it from LACY on another recipe blog (Recipe Queens).



CHICKEN:
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce*
1/4 cup soy sauce
2 tsp. vinegar
4 cloves garlic, minced
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
4 frozen boneless chicken breasts


Combine the first 8 ingredients. Put chicken in crock pot and add the sauce. Cook over low heat for 4-5 hours, shredding chicken with a fork when it is tender. Serve over rice or noodles with pear salsa.


PEAR SALSA:
1 cup chopped fresh fruit (pears, peaches or mangos)
1 cup chopped, seeded cucumber
2 TBSP sliced green onion
2 TBSP snipped cilantro
1 TBSP sugar
1 TBSP salad oil
1 TBSP vinegar


Combine ingredients in a bowl. Chill for 1-2 hours before serving.


*Lacy uses Homade chili sauce. I highly recommend it. I couldn't find it in the store and ended up getting Lee Kum Kee chili garlic sauce this time around. With the Asian sauce, it ended up being too hot for my daughter, borderline too hot for me, and just perfect for my husband. But the fresh fruit salsa takes the edge off the heat and makes it soooo delicious!

Thanks for sharing Lacy!

Orange Julius

1 (6 oz) can frozen orange juice
1 cup milk
1 cup cold water
1/2 cup sugar
1 tsp. vanilla
12 ice cubes

Blend until smooth and serve immediately!

Makes a great Family Home Evening treat.

Shepherd's Pie

My husband kindly refers to shepherd's pie as "shepherd's poop." This is one pie, however, that he loves. It has great flavor and no tomato sauce.

1.5 lbs ground beef
1/2 cup brown gravy
1 TBSP A1 steak sauce
1 TBSP worcestershire sauce

Brown the beef and drain. Add the gravy, steak sauce and worcestershire. Put into greased casserole dish. Layer on top:

1 cup frozen corn
1 cup frozen peas
3 cups mashed potatoes

Shred cheese on top and bake at 375 for 20-25 minutes.

Portobello Roast Beef Hoagies

So fast and delicious (and we're not even mushroom fans)!

4 whole wheat hoagie buns, split

4 tbsp butter, softened, divided

1 tsp Italian seasoning

1/4 tsp garlic salt

3/4 lb sliced deli roast beef, julienned (use more)

1/2 lb sliced baby portobello mushrooms

1 tsp dried rosemary, crushed

1/4 tsp pepper

1/2 lb sliced provolone cheese

1/2 c sour cream

1 tbsp prepared horseradish

Spread cut sides of buns with 2 tbsps butter; sprinkle with Italian seasoning and garlic salt. Set aside.

In a large skillet, saute the beef, mushrooms, rosemary and pepper in remaining butter until the mushrooms are tender. Spoon onto buns; top with cheese.

Place on a baking sheet. Broil 2-3 inches from the heat for 2-4 minutes or until cheese is melted. In a small bowl, combine sour cream and horseradish; serve with sandwiches. (We skipped the dipping sauce.) Yield: 4 servings. (Recipe from Simple and Delicious magazine.)