Grilled Potatoes with Onion and Garlic

Often times, it’s the simple recipes that taste the best. These grilled potatoes with onion and garlic are proof of that. You can throw this together for two people, six people or even twenty people in no time. It’s the perfect side dish for anything grilled, from burgers to hot dogs to chicken, you name it. No need to mess with this recipe, just make it and enjoy.

Grilled Potatoes with Onion and Garlic

These grilled potatoes with onion and garlic remind me of the days when I would go camping. I’d be lakeside, somewhere, trying to catch fish, and often without any luck. I didn’t worry, though, because I always had some hot dogs or burgers in the cooler, waiting for a hot grill. I’d pre-make packets of these potatoes and toss them on too. In no time, I was enjoying a great meal in the great outdoors. You can’t beat that.

Grilled Potatoes with Onion and Garlic

You can assemble the packets ahead of time to make cooking fuss-free.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 110kcal

Ingredients

Instructions

  • Fire up your grill for medium-high heat.
  • Transfer the potatoes, onion and garlic to a large bowl.
  • Drizzle with the oil and season with salt and pepper. Toss to combine and coat.
  • Tear off a large piece of aluminum foil.
  • Place the potato mixture in the center of the foil and fold up the edges to seal.
  • Transfer to a grill and cook 15-20 minutes or until tender. To test, you can poke the potatoes with a thin skewer. Once the potatoes are as tender as you like, remove the packets from the grill.
  • Carefully open the packets (the hot steam released might burn you) and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 618mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

Grilled Shrimp with Spicy Lime Butter using Sous Vide

Anita proclaimed these sous vide then grilled shrimp with spicy lime butter to be the best shrimp I’ve ever made. I was shocked. No, not because these aren’t fantastic shrimp. But because I have made literally 100s of shrimp variations. Almost all were fantastic. So it’s saying something when these rocketed to the top of her list. And I have to agree. The perfect combination of citrus and garlic and a touch of heat, these truly are great shrimp! And easy to make to boot!

Grilled Shrimp with Spicy Lime Butter using Sous Vide

You don’t have to have a grill to finish off these sous vide spicy lime butter shrimp. Just get a skillet (cast iron works best) nice and hot and toss the shrimp in. Cook for 30 seconds per side and remove immediately. No, you won’t get that wonderful grill flavor, but you’ll get that nice little crust on the shrimp, and that’s still great stuff!

Grilled Shrimp with Spicy Lime Butter using Sous Vide

You don't have to have a grill to finish off these sous vide spicy lime butter shrimp. Just get a skillet nice and hot and toss the shrimp in.
Course Appetizer or Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 8kcal
Author Mike

Ingredients

  • 1 pound shrimp large, peeled, deveined
  • 2 cloves garlic
  • 1/2 medium jalapeno pepper sliced (optional)
  • 1/2 teaspoon dried red pepper flake use 1 teaspoon if skipping the jalapeno
  • 1/4 teaspoon kosher salt
  • 1 tablespoon butter cut into 1/4ths
  • 1/2 lime sliced
  • fresh parsley chopped, for garnish

Instructions

  • Heat your sous vide water to 130 F.
  • Combine the garlic, jalapeno, dried red pepper and salt in a medium bowl. Add the shrimp and toss to coat.
  • Transfer the shrimp to a vacuum sealable bag and spread out evenly so they don't overlap.
  • Add the butter and lime and seal the bag.
  • Transfer bag to immersion circulator and cook for 15 minutes.
  • Meanwhile, fire up your grill for medium-high direct heat cooking.
  • Remove the bag from the water. Empty contents into a bowl. Remove the shrimp to a plate. Reserve the lime slices and jalapeno (if using).
  • Transfer the shrimp to the grill over direct heat. Cook for 30 seconds per side then remove to a serving platter.
  • Serve garnished with the parsley and reserved lime and jalapeno slices.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

Easy French Onion Burgers

They’re not anything fancy. Heck, you might even consider them to be ‘kids’ food, but for some reason I really, really enjoyed these easy French onion burgers. I made mine on the grill, but you can just as easily make them on the stovetop. Think of them as French dip burgers in a way. The patties soak up some of that French onion yumminess. And just in case you want more, there’s a little bowl of more French onion on the side for dippin’. And I did a lot of dippin’, I tell ya!

Easy French Onion Burgers

The key to these easy French onion burgers is to not overcook the patties before they go into the soup to ‘finish’. Get them close to done, then remove them and let them go a for a soupy swim to soak up all that great oniony flavor. The patties will come out juicy, dripping good stuff, ready to devour!

Easy French Onion Burgers

The key to these easy French onion burgers is to not overcook the patties before they go into the soup to 'finish'.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 512kcal

Ingredients

Instructions

  • Shape the beef into 4 patties. Season well with pepper.

On the grill

  • Fire up your grill for direct cooking 400 – 450 F.
  • Pour the soup into a pan and place on the grill near the direct heat so it begins to warm.
  • Grill burgers as desired but do not cook completely. When they reach around 140 F remove from the direct heat and transfer to the hot French onion soup.
  • Continue cooking the burgers in the soup until they reach 165 F.
  • Remove the patties and place on the bun bottoms.
  • Top with cheese and bun tops.
  • Serve with soup on the side for dipping, if desired.

On the stovetop

  • Heat a large skillet over medium-high heat.
  • Add the burgers and cook on both sides until medium rare, around 140 F.
  • Spoon out any fat from the skillet and stir in the soup.
  • Continue to cook the burgers in the hot soup until they reach 165 F, another 5-10 minutes.
  • Remove the patties and place on the bun bottoms.
  • Top with cheese and bun tops.
  • Serve with soup on the side for dipping, if desired.

Nutrition

Calories: 512kcal | Carbohydrates: 26g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 104mg | Sodium: 1026mg | Potassium: 719mg | Fiber: 1g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 326mg | Iron: 4mg

Nutritional values are approximate.