Celebrate Dad with a backyard bash
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Grilled Shrimp Skewers
Ingredients
- 8 bamboo skewers
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pound large wild caught shrimp, peeled and deveined
Directions
Soak bamboo skewers in water 30 to 60 minutes to prevent burning on grill.
In large bowl, whisk olive oil, lemon juice, minced garlic, Italian seasoning, smoked paprika, salt and pepper to make marinade.
Add shrimp and gently turn to coat. Marinate shrimp for 20 minutes.
Heat grill to medium-high heat, about 15 minutes.
While grill heats, remove shrimp from marinade and thread onto skewers.
Grill shrimp skewers 2 to 3 minutes until shrimp is pink and opaque on bottom but still slightly translucent on top. Flip and cook 2 to 3 minutes, until opaque on other side.
Southwest Pork Chops
Ingredients
- 2 tablespoons chili lime seasoning
- 2 teaspoons pepper
- 2 teaspoons cooking oil of choice
- 1/2 teaspoon f ine Himalayan pink salt
- 8 pork loin chops, about 2 1/2 pounds
- Hot sauce, optional
Directions
Combine chili lime seasoning, black pepper, cooking oil and pink salt. Spread mixture evenly over pork chops. Cover and refrigerate at least 30 minutes.
Heat grill to medium heat. Grill pork chops 4 to 5 inches from heat source, turning frequently, until no longer pink when cut near bone. Serve with hot sauce, if desired.
Honey Baked Beans
Ingredients
- 4 slices bacon, diced
- 1/2 cup onion, chopped
- 4 1/2 cups cooked navy beans or three 15-ounce cans
- 1/2 cup honey
- 1/2 cup ketchup
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
Directions
Heat oven to 350 degrees.
Saute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart, oven-safe baking dish. Cover with lid or aluminum foil and bake 30 minutes. Uncover and bake 45 minutes longer.
Grilled and Loaded Smashed Potatoes
Ingredients
- 1 1/2 pounds medium Yukon Gold potatoes
- 1 tablespoon vegetable oil
- 5 teaspoons bacon chipotle seasoning, divided
- 6 slices applewood smoked bacon, cut into 1/4-inch pieces
- 1 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons scallions, f inely chopped
- 1/4 cup sour cream
Directions
Heat grill to medium.
Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on high 5 to 6 minutes, or until fork-tender but still f irm. Let stand until cool enough to handle. In large bowl, toss potatoes, oil and 3 teaspoons seasoning until well coated.
Place potatoes on grill and cook, turning frequently, 4 to 5 minutes or until skin is crispy. In large cast-iron skillet on grill, fry bacon 8 to 10 minutes, or until crisp. Add yellow onion and bell pepper; cook and stir 2 to 3 minutes, or until tender-crisp.
Push bacon mixture to one side of skillet. Add potatoes to other side of skillet. Smash each potato with heavy spatula, bottom of small sturdy bowl or meat pounder. Sprinkle potatoes with remaining seasoning. Spoon bacon mixture over potatoes. Sprinkle with cheese.
Cover pan or close grill. Cook 3 to 5 minutes, or until cheese is melted. To serve, sprinkle with scallions and dollops of sour cream.
Grilled Corn with Garlic and Herbs
- 8-ounce package cream cheese
- 1 garlic clove, crushed
- 1 tablespoon parsley, chopped
- 1 tablespoon oregano, chopped
- Salt, to taste
- Pepper, to taste
- 6 corncobs
- Pink pepper, to taste
- Lime
Directions
Heat oven to 350 degrees or heat grill to medium.
Mix cream cheese, chopped garlic, parsley and oregano. Season with salt and pepper, to taste. Wrap and roll the cream cheese mixture in parchment paper to form a log; refrigerate for 1 hour.
Grill corn or bake 30 to 35 minutes, or until tender.
Remove cream cheese mixture from refrigerator and cut into slices. Place on top of each corncob. Sprinkle with pink pepper, to taste, and serve with lime.