My friend Laura has a blog hop going today where you can share any recipes you have for summertime food.
Making dinner on a hot summer day seems to become a dilemma every year. You can only cook hot dogs and hamburgers on the grill so many times before it starts getting old. But I love to grill so I'm always on the lookout for good grilling recipes.
Laura loaned me the cookbook Great Grilling recently. I found several recipes in it worthy of trying. Here are a couple that we tried and liked.
Honey-Mustard Turkey Tenderloins
Prep time: 30 minutes; Makes 6 servings
2 (3/4 lb.) turkey tenderloins
1 Tblsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 cup purchased honey-mustard salad dressing
1/4 cup chopped fresh basil
Heat grill. Brush turkey tenderloins with oil; sprinkle with salt and pepper. (You can skip this step and these ingredients if you buy tenderloins already marinated at Sam's or Walmart - Yum!) In small saucepan, combine salad dressing and basil; mix well.
When ready to grill, place turkey on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20 minutes or until turkey is fork tender and juices run clear, turning and brushing with salad dressing mixture 2 or 3 times. Cut turkey into slices.
To serve, bring any remaining salad dressing mixture to a boil. Serve with turkey.
Grilled Vegetable Medley Packet
Prep time: 10 minutes (ready in 45 minutes)
2 ears fresh sweet corn, husks removed, each cut into 4 pieces
4 small (new) red potatoes (about 1/2 lb.), each cut in half
2 carrots, cut diagonally into 1 to 1 1/4-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1/4 cup butter, melted
2 Tblsp. Dijon mustard
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
Heat grill. In large bowl, combine corn, potatoes, carrots, zucchini, and onion. In small bowl, combine all remaining ingredients; mix well. Pour butter mixture over vegetables; toss to coat. Cut four 18x12 inch pieces of heavy-duty foil. Place vegetables in center of each piece of foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 20-35 minutes or until vegetables are tender.
To serve, open packets carefully to allow steam to escape.
My tip on this one is to move the veggie packets around on your grill. I just left them where there were and some of the veggies were burnt on the bottom. I guess my grill cooks unevenly. :)
Both of these recipes were big hits with my picky eaters. :)
Another recipe from this book we tried was Fruit and Spinach Salad, but it is very similar to the recipe Laura posted on her blog, so go there to check it out. It was also very yummy!
Do you have any good summertime recipes to share? Hook up your blog or leave it in the comments.