Y’all it’s been a busy few weeks,
I also don’t eat anything that isn’t grilled so I don’t have any crazy new recipes to share but some of my weekly staples when the weather is permitting.
Also, this whole working girl stuff has kept me busy and I am all about being more efficient with my time. Here’s a few quick and simple meals that you can grill all at once and reheat for lunch/later in the week kinda deal.
Garlic Shrimp & Veggies-
This legit made everyone super jealous when they were making their basic brats & burgers.
Ingredients: (serves 2)
1/2 lb (about 20) large peeled and deveined shrimp
1 package of cherry tomatoes
2 ears of corn, cut off the cob
1 stalk of broccoli
1 bunch of asparagus, cut into small pieces
2 cloves of garlic
lemon, juiced
Salt + pepper
Olive Oil
Dried parsley
(You will need wooden/metal skewers and foil as well)
___________________________
In a large bowl, combine all veggies + seasoning + garlic and a drizzle of olive oil and toss. Distribute evenly between two pieces of foil and pinch foil shut. Skewer the shrimp and season with salt and pepper. In a small bowl mix a little olive oil + garlic + dried parsley and whisk together. Squeeze the lemon over the skewered shrimp, (reserve a few wedges for once they come off the grill if you want) and brush with olive oil and garlic.
Grill the foil packet veggies for 10-15 minutes on high heat. Add the shrimp on when veggies are almost finished cooking and cook the shrimp for 4 minutes on one side and flip and cook for another 2 minutes.
Plate & eat!
___________________________
Fajita Chicken
Ingredients:
2 Chicken breasts
1 red pepper
1 green pepper
1 yellow pepper
1 red onion
Fajita seasoning packet (or make your own with cumin, chili powder, salt, garlic powder.)
1 lime
Salt and pepper
Plain Greek yogurt (optional)
-Toss the chicken in a large Ziploc bag, coat the chicken with a little of the fajita seasoning, fresh squeezed lime juice and olive oil. Evenly distribute the chicken seasoning in the bag and let it chill until you’re ready to grill.
Cut up veggies, toss in a bowl with a little salt + pepper and olive oil. Distribute between two foil sheets and crumple foil to close.
Grill the chicken and veggie foil packet on high heat for 15 minutes- cook the chicken one side for 10 minutes, then 5 minutes once flipped. Pour the seasoning juices from the bag on top.
Eat and drink a Corona.
___________________________
BBQ Ranch Chicken + foil packet potatoes + grilled asparagus.
2 chicken breasts
1 bunch of asparagus
1/4 Ranch seasoning packet
1/4 cup of your fave BBQ sauce. (Look for one with not crazy amounts of sugar) \
3 red potatoes
1 cup of plain green yogurt
2 tablespoons of Lipton French Onion Soup Mix
1 tablespoon of fresh chopped chives
Salt + Pepper
Olive oil
-Toss chicken in a large Ziploc bag, marinate for 30 minutes with BBQ sauce & ranch seasoning. Cut up potatoes into small pieces with some salt + pepper and a little olive oil and distribute on two sheets of foil, close foil packets. Brush asparagus with a little olive oil and season. In a small container, combine chives, Greek yogurt and the french onion mix and refrigerate until ready to use
The potatoes will take the longest to cook, so put them on the grill first for 20 minutes medium high heat. Then toss the chicken and asparagus on and cook for another 15 minutes.
Pull everything off the grill and top a little dollop or two of the Greek yogurt mix on the potatoes and grab yourself a glass of wine, because you deserve it!
Happy Summer guys!
foodierunion.com 