The Best Mushroom Kebobs

Earlier this week, I found ribeye steaks on Manager's Special at Kroger.  They were a little over $5 each and normally priced around $10.  Score!  We maybe eat steak 3 times a year, mainly because of price, and secondly, because I'm just not a big fan of red meat.  So anyways, I knew I wanted to make a corn recipe a friend had shared, but wanted something else to grill.  We made a medley of grilled veggies last week and the mushrooms were my favorite, so I decided to just do mushrooms this time.  I googled a grilled mushroom recipe and the first one I looked at on Taste of Homes' website was this one and I had all the ingredients.

The case:

Mushroom Kebobs
Adapted from:  Taste of Home

Ingredients:

• 16 oz mushrooms
• 2 sticks butter, melted
• 1 teaspoon garlic salt
• 1 teaspoon dried dill
• 1 lemon
• 1/8 cup grated Parmesan cheese  (buy from the deli refrigerated section)

Directions:

1. Clean mushrooms.  Pull out stem.
2. Skewer mushrooms.  
3. Mix butter, garlic salt, dill, and juice from 1/2 lemon.  Brush over both sides of mushrooms.
4. Grill over medium high heat for 15 minutes, turning and basting with leftover marinade every 5 minutes.
5. Sprinkle with cheese.

The ruling:

Absolutely amazing!!!!  Best mushrooms I've ever had.  The only problem with this recipe is that I should have made a lot more and I mean a lot more.  My 18 month old ate these like they were candy, which didn't leave near as many as Michael and I wanted.  Speaking of which, have I mentioned that I am the luckiest woman alive?  I sampled one of these while we were waiting on the steaks to rest.  Soooo good.  Then Michael said, "You know what would be really good?  What if we sprinkled some of the Parmesan over them."  I'm telling you he is pure genius!  Well, at least he has his moments, and this was definitely one!  

Stars: 5 definitely

Make again? Tomorrow sounds go

Grilled Corn #78

I think I have just about the most stressful job for 9 months out of the year, but for one week in the fall and spring, 2 weeks at Christmas, and 2 months during the summer it is truly the greatest job in the world!  Since school let out I've went from 3 hours available on my DVR to 90-something.  Opps...  Anyways, the majority of the huge items I've been deleting are all the saved shows off Food Network.  I've watched the parts of the shows that I wanted to watch, added the recipes I want to try to by Foodnetwork.com recipe box, and deleted the shows.  So, it isn't like I've actually watched all 90 hours.  I just watched parts of a lot of those hours.   This corn is from one of the Neely shows I deleted.

The case:
Ingredients
4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Directions
1.  Preheat the grill to medium-high heat.
2.  Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
3.  Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

The ruling:
I loved the corn grilled with the seasoned salt on it, but the actual mayo-mixture didn't do anything for me.  Michael and several members of the Greer family enjoyed the mayo-mixture, but I don't think any of us felt the Feta added anything.

Marinated Chicken #77

One of my daily internet rituals is to browse the daily recipes on Allrecipes.  This marinade was one of the recent daily recipes.  I love good grilled/broiled chicken but have trouble finding a recipe to keep it moist.  I'm very picky about dry chicken.  I'm not sure if its the recipes I'm trying or my cooking method but more often than not, my chicken ends up dry.

The case:

Ingredients
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

Directions
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

The ruling:
This is my new favorite chicken marinade!  It was delicious, and I have a feeling it would be really good with vegetables too.  I only put in 1 teaspoon of dry mustard because usually the taste is too strong for me, but I really didn't taste it at all.  All I had were chicken tenders, but I'm sure it would be even better with chicken on the bone.  My brother-in-law was the one who actually cooked it.  We're going to have to make it again soon to see if we can make it just as tasty.

Dill Cedar Plank Salmon

This is my FAVORITE salmon recipe ever, quite possibly my favorite meat recipe ever!  I seriously think I could eat this every night and never get tired of it.  Cedar is a wonderful thing!  Okay, I'm done now.  Here is the recipe:

Ingredients
1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
6 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1/4 cup minced fresh dill
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon zest, plus lemon wedges for serving


Directions

1. Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat. 
3. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Printable Cedar Plank Salmon Recipe

BBQ Corn on the Cob #66

This looked like the perfect side dish for BBQ ribs! I love summer time!

The case:

Ingredients

• 1 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 1 pinch onion powder
• cayenne pepper to taste
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup butter, softened
• 6 ears corn, husked and cleaned

Directions

1. Preheat grill for medium-high heat.
2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. 
3. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close. 
4. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking. 

The ruling:
I love grilled corn.  This was very good.  It wasn't as strong of a flavor as I expected.  We had all our parents over and they seemed to enjoy it.  Michael said a little more salt would have made the flavor pop.  I will definitely  make this again! 


Printable BBQ Corn on the Cob Recipe