Ball Park-Style Grilled Italian Sausage Sandwiches
4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted
Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill.
Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear.
Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
Place the peppers in a paper bag, close, and cool slightly.
Remove and discard the charred skin from the peppers; slice peppers into strips.
Slice the onion halves.
Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl.
Add the peppers and onions, and toss until evenly coated.
To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Tonight I’m serving with a garden salad and fresh fruit compote.
Grilled Chicken with Pico de Gallo
1 medium tomato, diced
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
1 avocado peeled pitted and diced
1 ripe mango, peeled & pitted and diced
2 teaspoons Lawry’s® Seasoned Salt divided
1 1/2 pounds boneless skinless chicken breast halves
1 tablespoon olive oil
- Mix tomato, onion, cilantro, green onion, avocado, mango and 1/2 teaspoon of the Seasoning in medium bowl until well blended. Cover. Refrigerate 30 minutes to allow flavors to blend.
- Brush chicken lightly with oil. Sprinkle evenly with remaining 1 1/2 teaspoons seasoning.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Serve chicken with Pico de Gallo. Sprinkle with additional Seasoning, if desired.
Tonight, I’m serving with green beans wrapped in bacon, and a fresh garden salad and fruit compote
MEMPHIS DRY-RUB RIBS
2 racks Baby Back Ribs (1 1/2 pounds each)
2 teaspoons Salt
2 teaspoons Light Brown Sugar
2 teaspoons Paprika
1 1/2 teaspoons Garlic Powder
1 1/2 teaspoons Chili Powder
1 1/2 teaspoons ground Cumin
1 teaspoon Black Pepper
1 teaspoon dried Oregano
1/2 teaspoon Cayenne Pepper
Place the ribs in a large roasting pan. In a small bowl, combine all the remaining ingredients to make the spice rub. Rub the spicy mixture all over the ribs. Get in there real good and make sure you don’t miss any spots. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
Grease the grate by brushing with oil. When you are ready to cook the ribs, preheat the grill. Adjust the heat for low, indirect grilling. Place the ribs over indirect heat, cover, and cook, turning occasionally, until the ribs are tender and just about falling off the bone, 3 to 3 1/2 hours.
Tonight, having garden salad, broccoli, baked French Fries and fruit compote.
Grilled Shrimp over Salad with Mexican Dry Rub
1lb Shrimp shelled deveined tail on or off (your choice)
1 1/2 teaspoons dried oregano leaves
1/3 teaspoon cumin
1/2 teaspoon garlic powder
3/4 teaspoon seasoning salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon chili powder
1 teaspoon onion powder
Coat or sprinkle rub of thawed shrimp and let set for 10 minutes
Grill until pink
serve over a garden salad
Tonight, I’m serving these bad-boys over a bed of garden greens with artisan baked bread and fresh fruit compote.
Grilled Orange Chicken Breasts (low acidic OJ)
1 1⁄2-2 lbs boneless skinless chicken breasts
3 tablespoons chopped fresh orange sections
1⁄3 cup orange juice (fresh squeezed is best)
1⁄4 cup olive oil
3 teaspoons lime juice
4 -5 garlic cloves, minced
1 teaspoon dried thyme
2 teaspoons dried oregano (I like to use Mexican Oregano for this)
2 teaspoons ground cumin
1⁄2 teaspoon salt
Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
Add the chicken then turn to coat well.
Seal and refrigerate 1-2 hours.
Drain and discard marinade.
Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.
Tonight, I am serving with yellow carrots, risotto with saffron, garden salad and fresh fruit compote.