Lemon-Barbecue Chicken

 

Wow, this crispy chicken looks delish. Quick and easy marinade that can be made up in advance. The crispy charred skin from the grill makes this chicken stand out. Hint, starting the chicken skin-side up on the grill allows the skin to dry out, making it less likely to stick once flipped. Marinade the chicken for only 4 hours, any longer the acid from the lemon could change the texture of the chicken.

1 cup olive oil

½ cup fresh lemon juice (from 3 lemons)

2 teaspoons dried basil

2 teaspoons onion powder

½ teaspoon dried thyme leaves

1 garlic clove, smashed

1 tablespoon plus 1½ tsp. kosher salt, divided

2 (3½- to 4-lb.) whole chickens, cut lengthwise in half, backbones removed

Lemon halves, for garnish (optional)

Fresh basil, for garnish (optional)

Whisk together olive oil, lemon juice, basil, onion powder, thyme, garlic, and 1 tablespoon of the salt in a large bowl. Add chicken halves; toss to coat. Cover; chill for 3 to 4 hours, turning chicken halves occasionally.

Preheat grill to medium (350°F to 400°F). Remove chicken from marinade; discard marinade. Sprinkle evenly with remaining 1½ teaspoons salt. Place skin side up, on oiled grates, and grill, covered, turning occasionally, until a meat thermometer inserted into thickest portion registers 165°F, 35 to 45 minutes.

Transfer chicken to a platter; rest for 10 minutes before serving. Garnish with lemon halves and basil, if desired.

This is a Southern Living Recipe published in 1972

Find it Here

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Grilled Skirt Steak Gyros

 

This skirt steak gyro is marinated in olive oil, garlic, and oregano. Drizzled with a cool yogurt sauce.

1/3 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon dried mint (optional)

1 teaspoon dried oregano

1/2 teaspoon paprika

Kosher salt and freshly ground pepper

1/2 cup 2% plain Greek yogurt

1 green bell pepper, seeded and sliced into 1/2-inch-thick rings

1 onion, sliced into 1/2-inch-thick rounds

1 pound skirt steak

4 pocketless pitas

1 tomato, chopped

1 bunch watercress, roughly chopped

Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.

Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Recipe & Photo Credit

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Beer Can Chicken

 

Beer can chicken is a go-to grill recipe for summer grilling. You can rub the chickens with the spice mixture a day in advance before grilling. 

1/4 cup kosher salt

1 tablespoon light brown sugar

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon black pepper

2 (3 1/2- to 4-lb.) whole chickens

2 (12-oz.) cans beer 

Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. (If necessary, remove giblets from chickens, and discard or reserve for another use.) Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.

Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out 1/2 cup beer from each can. (Drink the poured-out beer, or reserve for another use.) Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.

Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.

A Southern Living Recipe

CREDIT: ANTONIS ACHILLEOS; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL

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Grilled Baby Eggplant Parmesan

 

Grilled baby eggplant is a perfect healthy side dish. Baby eggplant has tender skin and less tough than the larger eggplant. Make sure both sides are evenly coated with oil so they don't stick to the grates of the grill. Eggplant is done cooking when the flesh changes from white to golden brown and is tender when you pierced it with a knife or fork.

 

4 small (10 to 12 oz. each) eggplants, halved lengthwise

1 teaspoon kosher salt, divided

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

1 cup jarred marinara sauce

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

8 ounces fresh mozzarella cheese, thinly sliced

1/4 cup small fresh basil leaves

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Sprinkle cut sides of eggplants evenly with 1/2 teaspoon of the salt, and let stand 10 minutes. Pat dry with paper towels.

Brush cut sides of eggplants evenly with oil, and sprinkle with pepper and remaining ½ teaspoon salt. Place eggplants, cut sides down, on oiled grates over lit side of grill. Grill, covered, until eggplants are tender and grill marks appear, 4 to 6 minutes. Turn eggplants. Cook, covered, 5 minutes.

Move eggplants to oiled grates over unlit side of grill, and top evenly with marinara, Parmigiano-Reggiano, and mozzarella. Grill, covered, until cheeses are melted and bubbling, 3 to 5 minutes. Transfer to a serving platter, and sprinkle evenly with basil leaves. Serve immediately.

A Southern Living Recipe Here

CREDIT: GREG DUPREE; PROP STYLING: GINNY BRANCH; FOOD STYLING: ANNA HAMPTON

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Grilled Sausage & Peppers Hero

 

This hearty sandwich is easy to make and full of flavor. If you cannot find sausage that comes in a ring, Italian sausage links will work (no need for skewers). You will make this dish over and over.

1/3 cup extra-virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

2 cloves garlic, crushed and peeled

Kosher salt and freshly ground black pepper

1 red bell pepper, top and bottom removed, cut into 4 planks

1 yellow bell pepper, top and bottom removed, cut into 4 planks

1 large sweet onion, peeled and sliced into 1/4-inch-thick rings

One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor

Four 6-to-8-inch hoagie rolls, split

8 slices provolone (about 6 ounces)

Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).

Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.

 
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.

Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don’t burn, 1 to 2 minutes.

 
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

Food Network Recipe

RECIPE COURTESY OF AMY STEVENSON FOR FOOD NETWORK KITCHEN

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Old Bay Marinated & Grilled Shrimp

 

Marinate the shrimp for only 30 minutes.

Wonderful flavors of lemon juice, garlic, and the spice blend of Old Bay seafood seasoning. 

Don't over-marinate, the shrimp can become tough as the lemon juice will start to cook the shrimp.

Serve with boiled or roasted potatoes for a version of shrimp boil.

1 large lemon

2 large cloves garlic

1 tablespoon seafood seasoning, such as Old Bay

2 tablespoons extra-virgin olive oil

1 pound jumbo shrimp (16/20), peeled and deveined

Hot sauce, for serving

Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.

Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.

Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.

Serve the shrimp with the reserved lemon wedges and hot sauce.

Food Network Recipe found here

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Grilled Mexican Corn Salad

This recipe is an off-the-cob play on a popular Mexican street dish.

3 limes, divided

8 large ears fresh yellow corn, husks removed

3 tablespoons mayonnaise

2/3 cup crumbled feta or Cotija cheese

1/3 cup sliced fresh chives

1. Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.

2. Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with the desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)

3. Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.

Marian Cooper Cairns, 

Southern Living

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Lemon Chicken and Asparagus Foil Packs

Lemon chicken & asparagus foil packs are easy and delicious in 30-minutes.

Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.

Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.

Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.

Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.

Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.

Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

Southern Living Tiffany

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Turkey Burgers

Looking for a healthier burger that is full of taste. Try this one. A delicious Meyer Lemon-Honey Mustard sauce drizzled over melting goat cheese and don't forget the turkey burger.

Meyer Lemon-Honey Mustard:

1/4 cup Dijon mustard

1 heaping tablespoon clover honey

1 tablespoon fresh orange juice

1/2 teaspoon lemon zest

1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible

Salt and freshly ground black pepper

Burgers:

1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled

Salt and freshly ground black pepper

8 slices goat cheese, sliced 1/2-inch thick

4 sesame seed hamburger buns, split and lightly grilled

Watercress, for serving

For Directions Go to Bobby Flay

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Grilled Corn On The Cob

 

Corn on the cob is always a favorite, but when you can have buttery moist corn on the cob off the grill, summer grilling just got better.

1 cup butter

1/4 cup minced fresh cilantro

1 teaspoon salt

1/2 teaspoon ground black pepper

8 ears shucked and cut in half corn

Spray a grill rack with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat, 350 to 400 °F.

Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Serve immediately.

A Paula Deen Recipe 

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Grilled Chicken Kebabs with Arugula Pesto

 These tasty chicken kebabs come together in 30 minutes. If you’ve never added baby arugula to homemade pesto, prepare for a real treat.

2 cups packed baby arugula leaves

1 cup loosely packed basil leaves

1/4 cup pine nuts, toasted

2 small garlic cloves, coarsely chopped

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

5 tablespoons extra-virgin olive oil, divided

1 small zucchini, cut into 1⁄4-inchthick slices, then cut into half-moons (about 1 1⁄2 cups)

1 small yellow squash, cut into 1⁄4-inch-thick slices, then cut into half-moons (about 1 1⁄2 cups)

1 small Vidalia or other sweet onion, cut into 8 wedges and separated into pieces (about 1 cup)

1 teaspoon sherry vinegar

1 1/4 pounds chicken breast

Place arugula, basil, pine nuts, garlic, lemon juice, salt, pepper, and 4 tablespoons of the oil in the bowl of a mini food processor; pulse until smooth, about 10 times, scraping sides of bowl occasionally.

Place zucchini, squash, and onion in a medium bowl; toss with vinegar, 2 tablespoons of the pesto, and remaining 1 tablespoon oil. Place chicken pieces in a separate bowl, and toss with 2 tablespoons of the pesto.

Preheat grill to medium-high (about 450°F). Thread chicken and vegetables alternately onto each of 8 (6-inch) bamboo skewers. Place kebabs on oiled grates; grill, uncovered, until chicken is cooked through and vegetables are tender and lightly charred, about 4 minutes per side. Serve chicken-and-vegetable kebabs with remaining pesto.

Southern Living 

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White BBQ Sauce

 

Are you looking for something different than the normal BBQ sauce? I was and I found this delicious sauce. Creamy with a little tang and you can season it a lot or a little.

1 cup mayonnaise

1/3 cup apple cider vinegar

3 teaspoons water

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

It's that simple.

A Southern Living Recipe Here

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Best Friends Marinade

Use this marinade for beef, chicken, or pork to make kabobs. Works well with London Broil or Flank Steak. This recipe was given to me by Kit Marsac, longtime school friend, and maid-of-honor.

Published in Crystal River Christian Church Cookbook

1/2 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

1 tsp ginger

3/4 cup of Canola Oil (cooking oil)

Mix together all ingredients except oil till well mixed. Then add oil and mix again. Let meat marinate in a covered dish or a large Ziploc bag for at least 4 hours.

I use a Ziploc bag it makes clean up much easier.

Picture by Food Network

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Honey Garlic Grilled Chicken

 

Very tasty and keeps the chicken moist. My new fav. 

1/4 cup honey

2 lemons juiced

2 garlic cloves, minced

1/2 cup olive oil

1 tablespoon of salt

1 teaspoon  of black pepper

2 lbs of chicken boneless thighs

Pour into a Ziplock bag, add chicken, seal the bag, and massage to coat the chicken. Marinate for 1 hour in the refrigerator or sit at room temperature for 30 minutes.

Preheat a greased grill or grill pan to med-high heat. Remove chicken from the marinade. Season both sides of the chicken with salt & pepper. Grill chicken until nicely browned on both sides, flipping occasionally.

I have also used chicken drumsticks and added a few other spices to my marinade. I've even substituted the lemon juice for lime juice. My outdoor grill runs a little on the hotter side so we had to lower the temperature and really had to watch it. 

This is a popular marinade, I've seen many different versions.

Picture Credit John Seymore/Food Network

Recipe Credit Food Between Friends Cookbook

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Grilled Sweet Potato Fries

Delicious Sweet Potato Fries on the grill! Bobby Flay says the secret for perfect fries is parboiling the sweet potatoes before grilling.

6 large sweet potatoes

Salt

5 tablespoons olive oil

6 cloves garlic, finely chopped

2 teaspoons finely chopped fresh thyme leaves

1/4 teaspoon red chili flakes

2 tablespoons finely chopped fresh flat-leaf parsley

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.

Heat the grill to high.

While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. 

Remove from the heat.

Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

Recipe & Photo Credit Bobby Flay

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Grilled London Broil With Onion Marmalade Open Face Sandwiches

Juicy whole London broil steak with grilled bread, arugula, and sweet onion jam.

For the steak:

4 large cloves garlic, chopped

3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/2 cup red wine

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 2-inch-thick piece beef top round for London broil (about 3 pounds)

Kosher salt

For the marmalade:

4 medium red onions, halved and thinly sliced

3 sprigs rosemary, leaves chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/3 cup extra-virgin olive oil

3 tablespoons dark brown sugar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For the toast:

4 cloves garlic, peeled

1/2 teaspoon salt

8 tablespoons butter, softened

8 3/4-inch-thick slices good quality white or sourdough bread

1 bunch arugula, washed and trimmed

Mustard and/or horseradish

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe & Photo Credit Food Network

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Grilled Mahi Mahi with Summer Squash Salsa

Photo Credit Photograph by Con Poulos

Looking to lighten your meals up, grilled Mahi Mahi or your fish of choice topped with an explosion of fresh-tasting salsa.

1 yellow zucchini or yellow squash

Kosher salt

2 tomatoes, diced

1/2 red onion, finely chopped

1/2 jalapeno pepper, minced (remove seeds for less heat)

Juice of 2 limes

2/3 cup packed fresh cilantro (leaves and tender stems), chopped

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

8 skinless mahi mahi or striped bass fillets (about 6 ounces each)

Extra-virgin olive oil, for brushing

Freshly ground pepper

Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.

Combine the zucchini, tomatoes, red onion, jalapeno, lime juice, and half of the cilantro in a bowl. Set aside for 1 hour.

Preheat a grill to medium-high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.

Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

Recipe Credit Food Network

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Grilled Cheesy Loaded Potatoes

Fully loaded baked potato just fire up the grill. This dish brings all your favorite fixings together in one cheesy, bacony skillet.

8 slices bacon, cut into 1-inch pieces

3 russet potatoes, thinly sliced 

Kosher salt and freshly ground black pepper

8 ounces Cheddar, grated

2 tablespoons sour cream

3 scallions, sliced

Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)

Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside. 

Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes. 

Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

Food Network

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Garlic Lovers Salmon in Foil

Garlic Lovers Salmon is easy to make on the grill or in the oven, it’s cooked with a heavenly lemon butter garlic sauce.

2 pound side of salmon, boneless and skinless

4 tablespoons butter

8 cloves garlic, peeled and roughly chopped

1/4 cup dry white wine

2 tablespoons freshly-squeezed lemon juice, plus extra lemon wedges for serving

salt and pepper

1/4 cup chopped fresh Italian parsley*

1/4 cup thinly-sliced green onions

DIRECTIONS:

Heat oven to 375°F. Or heat a grill to medium heat.

Line a large baking dish with a large piece of aluminum foil.

In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1-2 minutes until fragrant. (You want the garlic to be partly- but not fully-cooked.) Remove from heat and stir in the white wine and lemon juice.

Using a pastry brush, brush a tablespoons of the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil. Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.

To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. (Keep a close eye on the salmon while broiling, though, to be sure that the garlic does not burn.)

To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through.

Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.

*Feel free to also sub in whatever other fresh herbs you have on hand, or use a mix! Use parsley as a base, and then mixing in some chopped fresh rosemary and thyme. OR, stirring in 1 teaspoon of Italian seasoning into the butter mixture, and brushing that all over the salmon.

Southern Living Gimme Some Oven

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Easy Tin Foil Sausage and Veggies Dinner

These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. 

1 red bell pepper

2 ears corn

1/2 large yellow onion 1 medium

4-5 small red potatoes

1 medium sized zucchini

1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage

5 tablespoons olive oil

1 tablespoon dried oregano

1 tablespoon dried parsley flakes

1/2 teaspoon garlic powder

1 teaspoon paprika

Seasoned salt and pepper

Optional: chopped parsley

Cut the top off the pepper and remove the seeds. Thinly slice.

Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.

Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.

Coin the zucchini.

Coin the turkey sausage.

Assemble

Preheat the grill to medium heat.

In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.

Add seasonings mixture to the veggies + meat and toss well.

Place 2 pieces of tin foil on top of each other.

Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.

Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.

Remove and top with freshly chopped parsley if desired.

OVEN

I haven't personally tried these in the oven but I'd recommend 400 degrees for around 30-35 minutes.

Southern Living Chelsea

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