Grilled Chive Potatoes

Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. Creamy and tender inside, the potatoes had nice crispy skin. Covered in butter and chives, with just a hint of lemon,  each one was sooooo good. I grilled the potatoes, but you can make them in the oven just as easily.
Grilled Chive PotatoesWhat will I do different next time I grill some grilled chive potatoes? Probably nothing. Oh I might add a pinch of red pepper flake but that’s it. They don’t need anything else.

If you don’t have fresh chives just use green onions instead.

Also try my grilled Ranch potatoes.

Grilled Chive Potatoes

Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. 
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 168kcal
Author Mike

Ingredients

  • 1 1/2 pounds baby potatoes rinsed
  • 1/2 cup unsalted butter
  • 1/2 cup chives chopped
  • 2 teaspoons lemon juice
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and reduce the heat to a gentle boil and let boil until the potatoes are just starting to turn tender, 10-15 minutes depending on the size of your potatoes.
  • Drain and rinse with cold water. Slice into halves.
  • Fire up your grill for medium-high direct grilling.
  • Melt the butter in a medium saucepan and stir in the chives and lemon juice. Season with salt and pepper to taste.
  • Transfer the potatoes to the grill, cut-side down and let grill until just starting to turn golden brown and getting just a little char around the edges. Brush lightly with the butter mixture.
  • Remove potatoes and transfer to a serving bowl or platter. Drizzle with remaining butter mixture and serve.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 7mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

Grilled Creamy Shrimp and Mushroom Pasta

It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.

The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
Creamy Grilled Shrimp and Mushroom PastaDon’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.

When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!

Also try my creamy Cajun sausage ravioli.

Grilled Creamy Shrimp and Mushroom Pasta

Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
Course Main
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 635kcal
Author Mike

Ingredients

For the grilled shrimp

  • 6 tablespoons unsalted butter melted
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried marjoram
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • kosher salt
  • freshly ground black pepper
  • 1 pound shrimp large, 20-24 count, peeled and deveined

For the mushrooms and pasta

  • 8 ounces pasta fettuccine, linguine or angel hair
  • 10 tablespoons unsalted butter divided
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 3 ounces cream cheese cubed
  • 2 tablespoons parsley chopped, plus a bit more for garnish
  • 1 teaspoon dried basil
  • 1 cup water from the cooked pasta you may not need the entire cup

Instructions

For the grilled shrimp

  • Combine all but the shrimp in a medium bowl.
  • Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  • Remove from fridge and let set at room temperature for 30 minutes.
  • Fire up your grill.
  • Thread shrimp onto skewers and place on grill.
  • Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
  • Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
  • Remove from grill.

For the mushrooms and pasta

  • Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
  • Melt 2 tablespoons of the butter in a large skillet.
  • Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
  • Remove the mushrooms and reserve.
  • Add remaining butter to the skillet and melt.
  • Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
  • Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
  • Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
  • Serve garnished with freshly chopped parsley.

Notes

I throw the shrimp onto the grill while the mushrooms are sauteeing.

Nutrition

Calories: 635kcal | Carbohydrates: 9g | Protein: 28g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 2g | Cholesterol: 430mg | Sodium: 1352mg | Potassium: 565mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2230IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 4mg

Nutritional values are approximate.

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives

I’ve found the replacement for eating popcorn while watching a movie. No more of that. Grilled bacon-wrapped jalapeno-stuffed olives are much, much better. Yeah, there’s definitely a spicy kick to them. And a little smokiness from the bacon. A bit salty. Just give me a bowl of these little bites and a little cool ranch or blue cheese dressing (gotta cool off!) and I’m happy!
Grilled Bacon-Wrapped Jalapeno-Stuffed OlivesYou don’t have to go the spicy route when you make grilled bacon-wrapped jalapeno-stuffed olives if you don’t want to. Any stuffed olives will work just fine for this recipe. Try Gouda-stuffed olives, they’re fantastic too! Just make sure you get big olives, big enough to wrap the bacon around. Those lil ole pimento-stuffed olives that are barely bigger than peanuts just won’t do. And since you’ve got the grill going, might as well add a few bacon-wrapped meatballs!

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives

I’ve found the replacement for eating popcorn while watching a movie. No more of that. Grilled bacon-wrapped jalapeno-stuffed olives are much, much better. 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 bites
Calories 36kcal
Author Mike

Ingredients

  • 15 jalapeno-stuffed green olives
  • 5 slices bacon thin-sliced, cut into thirds
  • Your favorite seasoning
  • Ranch dressing or blue cheese, for serving

Instructions

  • Fire up your grill for indirect cooking.
  • Wrap each olive in a piece of bacon. I didn't need a toothpick to secure the bacon, but you might.
  • Sprinkle your rub out on a plate and roll the bacon-wrapped olives in it to coat.
  • Grill 20-30 minutes or until the bacon is cooked.
  • Serve with cool ranch or blue cheese dressing for dipping.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.