Hamburgers.....

For the 4th of July we grilled up some burgers.  This is how I did them.....

4 lbs. lean hamburger

1 1/2 c. Monterey Cheese, grated

1/2 c. onion puree

2 t. season salt

1/4 c. worcestershire sauce

Mixed with mixer.  Formed into patties, using 1/2 c. hamburger mixture.  Made 20 patties.  

Marinated Chicken

Marinated Chicken

Par boil chicken in a pot of water.
In a gallon size ziplock bag place 2 cups soy, 2 cups vinegar, 2 cups Worcestershire, and mix together well. Place par boiled chicken in to the bag and allow the chicken to sit in the marinade for at least 4 hours in the refrigerator.
Drain the marinade from the chicken.  Place the chicken on a grill and cook completely. Be careful to watch chicken and flip often to prevent burning. Remove from grill when done and serve.

Grilled Bruschetta Chicken

Loaded with fresh chopped tomatoes, mild mozzarella and delicious basil, this recipe, submitted by North Carolina KOA camper Margaret Mundy, is perfect whether you’re grilling at the kampground or at home. Pair it with a salad and Italian bread, and you’ve got a mouthwatering meal that’s done in minutes.


Grilled Bruschetta Chicken
1/4 cup sun-dried tomato dressing, divided
4 (1 lb) boneless, skinless chicken breast halves, pound for even cooking
1 med. Roma tomato, finely diced
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh (1 tsp. dried) basil leaves
Place large sheet of heavy duty foil over 1/2 of grill. Pre-heat grill to medium. Pour 2 Tbsp. of dressing over chicken in zip-top plastic bag. Seal and marinate for 10-20 minutes. While marinating, combine diced tomato, cheese, basil, and remaining dressing. Mix well.
Remove chicken from marinade (discard leftover liquid). Grill chicken on uncovered side of grill for 6 minutes. Turn chicken over–placing cooked side up on foil.
Top with tomato mixture. Close lid and grill additional 8-10 minutes…or until done.  Serves 4

Grilled Veggies.....AND CORN ON THE COB TOO...

Why not throw your veggies on the grill while you are cooking your meat. Keeps the mess and the heat outside.

GRILLED VEGGIES
3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.

CORN ON THE COB
Place ear of corn on a sheet of foil. Add a pat of butter & an ice cube, wrap up in foil and grill for 25 minutes turning 3 times.
OR to cook it in the husk soak the corn, husk and all in water for 20 minutes. Peel back the husks and remove the silk with a damp paper towel. Spread seasoned butter on the corn. Pull the husks back up to cover the corn and tie with string. Place on grill for 25 to 30 minutes turning often. This corn will have a smoky flavor.

GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.

Molasses Glazed Chicken

Here's a new recipe I want to try.

Molasses Glazed Chicken

1/4 c ketchup
1/4 c cider vinegar
2 tbsp. molasses
1 garlic clove, crushed
2 tsp. low sodium soy sauce
1/4 tsp. Tabasco sauce
2 ½ pounds chicken

Mix all ingredients together , add chicken and refrigerate at least 2 hours Preheat oven to 450 degrees ,arrange on a cookie sheet lined with foil for easy clean up and bake from 30 to 45 minutes until done Perfect served with your favorite salad, rice or potato dish.

Grilling Information:

To grill, cook over low heat turning chicken every 3 to 5 minutes until juices run clear - approximately 20 to 30 minutes.

To grill rather than in the oven, prepare in the morning and in the evening, when you’re ready to eat, just barbeque and enjoy!