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A grill gives you a whole extra kitchen—a breezy one open to the big ol' blue sky above. And when it's beautiful out, or so hot that you truly can't bear to be in the kitchen, to the grill we go. You can bake on it! Roast on it! Use it to make beautiful char marks!
We asked you to show us on our (Not)Recipes app how you're turning to the grill in these first true weeks of summer, and as it turns out, you're using your grills for all of the above. Here are 9 (Not)Recipes that inspired us to do the same:
Marinate zucchini in mayonnaise before grilling and bid soggy squash adieu:
Or trade the flatbreads for portobello mushrooms and proceed as usual:
Misoyaki Roast Chicken takes happily to the grill:
For this grilled pork: Chop the leaves and tender stems of 3 or 4 sprigs each of Italian oregano, marjoram and thyme, along with a good handful of parsley. Crush 3 garlic cloves and zest a lemon. Stir all of the above together with about 1/3 cup of olive oil, a good pinch of salt and black pepper to taste.
Cut a 1 pound pork tenderloin into chunks and mix into the marinade. Let sit in the fridge for 4-6 hours or overnight.
These take about 10 minutes on a hot grill. Leftovers are delicious wrapped in a roti or tortilla for lunch. ;o)
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Pork tenderloin is a cheat code in itself - prep couldn’t be easier and on a skewer, it takes 10 minutes or less to grill.
Make double the marinade and freeze half to use the next time you grill. I put the herbs, garlic and zest in a small container and cover with oil, adding more oil when I take it out to use it. I stir a big dollop of mustard into this to use on chicken thighs.
As does pork tenderloin, cut into chunks and skewered:
Once the grill's hot, it takes no effort to grill halved lemons as well. Squeeze them generously over whatever else you grilled, like this chicken:
Or over a salad of mixed grilled seafood—here, shrimp, squid, and octopus:
Grill your peppers! And dress them powerfully with anchovies and oregano and feta:
All year, you anxiously anticipate grilling ______. Fill in the blank in the comments below!