Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery. All you need is a few spices out of the pantry and in no time you have perfect potatoes with a hint of garlic, a hint of smoke, and just a nice subtle spiciness to offset some of the potato sweetness.
You can use this recipe for grilled baby potatoes for just about any grilled vegetable, from broccoli to cauliflower to asparagus. You can skip partially cooking smaller vegetables in the microwave since they will grill quickly. Just check that they are nice and tender before removing from the grill.
Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery.
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. What 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.
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 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 8
Calories 168kcal
Author Mike
Ingredients
1 1/2poundsbaby potatoesrinsed
1/2cupunsalted butter
1/2cupchiveschopped
2teaspoonslemon juice
kosher saltto taste
freshly ground black pepperto 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.
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. 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.
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!
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 1hour40minutes
Cook Time 1hour
Total Time 2hours40minutes
Servings 4servings
Calories 635kcal
Author Mike
Ingredients
For the grilled shrimp
6tablespoonsunsalted buttermelted
3tablespoonsolive oil
2teaspoonsdried oregano
2teaspoonsdried marjoram
1tablespoonfresh parsleychopped
2tablespoonslemon juice
2clovesgarlicminced
1teaspoononion powder
kosher salt
freshly ground black pepper
1pound shrimplarge, 20-24 count, peeled and deveined
For the mushrooms and pasta
8ouncespastafettuccine, linguine or angel hair
10tablespoonsunsalted butterdivided
8ouncesmushroomssliced
2clovesgarlic minced
3ouncescream cheesecubed
2tablespoonsparsleychopped, plus a bit more for garnish
1teaspoondried basil
1cupwater from the cooked pastayou 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.
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! You 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!
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.
Simple yet delicious. You don’t always have to struggle to come up with a grill-able side dish idea, and you definitely don’t have to spend hours or even many minutes putting one together. Grilled yellow squash actually made me love squash, and let me tell you, that’s not an easy thing to do. The key for me was the onions. And that means Vidallia onions when I can get them. Always. I also like adding my favorite seasonings to the foil packet instead of ‘just’ salt and pepper. One we truly enjoy is the Casa Seasoning from Albukirky Seasonings. It’s the perfect blend of salt, pepper, garlic and lemon, among other things.
Simple yet delicious. You don’t always have to struggle to come up with a grill-able side dish idea, and you definitely don’t have to spend hours or even many minutes putting one together.
Course Side
Cuisine American
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 6servings
Calories 117kcal
Author Mike
Ingredients
6medium yellow squashsliced
1/4cupunsalted butter
1medium sweet onionsliced thin
kosher saltto taste
freshly ground black pepperto taste
Instructions
Fire up your grill for indirect cooking at 350 F. Alternatively, you can make this in an oven preheated to 350 instead.
Place all ingredients on a large piece of aluminum foil. Seal tightly.
Transfer to the grill or oven and cook 20-25 minutes or until crisp-tender.
We were both blown away by just how wonderfully tasty this grilled marinated medley was. The perfect dish for a nice (but kinda warm) spring day here in Indiana, it couldn’t have been any easier. We just grilled a few vegetables and a little smoked sausage, tossed them all into a pan along with some broth and balsamic vinegar, and in no time we had a complete dinner. And yes, like us you’ll want to drink the juices out of the bottom of the pan. They’re divine.
There aren’t any rules to making a grilled marinated medley. Use whatever meat and vegetables you desire or can find fresh. I went with a no-thrills smoked sausage ring, sliced into rings, and then just grilled a few of our favorite vegetables. Zucchini would also be great in it, along with squash (I love grilled squash and grilled Tuscan vegetables).
We were both blown away by just how wonderfully tasty this grilled marinated medley was.
Course Main
Cuisine American
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Servings 8servings
Calories 320kcal
Author Mike
Ingredients
18ouncessmoked sausage
1 1/2poundsbaby potatoes
Vegetable oil
3ears corn on the cobhusked
1large sweet onionquartered
1red bell peppersliced
1green bell peppersliced
1/4cupbalsamic vinegar
1quartvegetable broth
Instructions
Fire up your grill for direct and indirect cooking.
Grill the sausage then cut into rounds.
Toss the potatoes with just a splash of oil and grill (I use a grill basket) until just starting to get soft. Remove.
Also place the corn onto the grill. Rotating often, cook until starting to char.
In a large deep disposable aluminum pan combine all ingredients.
Place back onto the grill over indirect heat and let cook another 30 minutes-1 hour or until the potatoes are completely done and the onions are softened. You don't want the broth to boil, but a light simmer is ok.
Serve hot with plenty of the broth from the bottom of the pan.
