I love seafood! Shrimp, fish, lobster, squid(!)…you name it, if its seafood….I’m there! Now if it’s grilled, even BETTER!!

Here’s what y’all need to make these scrumptious Grilled Shrimp:

1/2 C of apricot preserves
1 tsp canola oil
1 tsp soy sauce
1/2 tsp red pepper flakes, crushed
1 lb. large shrimp, peeled, deveined and uncooked.

 And here’s how to make it:

Heat your grill to medium temperature.

Place the preserves in a small mixing bowl.

Whisk in the canola oil and soy sauce.

Fold the red pepper flakes into the mixture well.

Thread the shrimp onto metal skewers. Coat them lightly with cooking spray to make it easier to get them off the skewers.

Baste both sides of the shrimp well with the apricot mixture.

Place the shrimp on the grill and do not cover.

Grill 3 minutes, basting a couple of times.

Turn and continue grilling and basting for an additional 3 minutes or until the shrimps turn pink.

Makes about 6 servings

If grilling is just not possible, these shrimp can also be cooked under the broiler 4 inches from the heat source for about 3 minutes on each side.  They will turn pink when done!  Y’all can serve these over white rice. YUM!!

Hope y’all enjoy!

Roonie

Have y’all ever heard of grilled toast? with cinnamon? AND strawberries?? With a banana?? Yay! How cool is that?  Here is a very easy recipe and it’s soooo YUMMY!

1/4 C of sugar
1 t ground cinnamon
8 brown and serve rolls, cut into quarters
4 T of butter, melted (you can melt in the micro in 10 second intervals)
1 pint of strawberries, hulled
2 firm bananas, peeled and cut into chunks

Prepare the grill for low heat.
Toss together the sugar and cinnamon in a bowl. Mix them up good!
Brush each of the roll pieces evenly with the melted butter.
Roll the pieces in the cinnamon sugar mixture until they are evenly coated.
Starting with a strawberry thread a strawberry, a roll piece and a banana chunk onto 4 skewers until the skewers are filled. (Remember to soak the skewers for at least 30 min if you are using the bamboo or wooden ones)
Grill for 8 minutes, turning often until the rolls are toasted.

Should make about 4 servings

Hope y’all enjoy!!

Roonie

All you need for this naturally sweet grilled treat is a grill and a fresh pineapple! Love these kind of recipes!!

So, you will need to prepare the grill for a low fire.
Lop off the top and the bottomof the pineapple.
Slice down the side and remove the peel and eyes.
Cut the pineapple into quarters and remove the core.
Cut the quarters into 1/2 inch thick slices.
Place the pineapple slices on the grill rack. You can use skewers if you have them. If you are using bamboo skewers,make sure you soak them in water for at least 30 minutes before you grill. Ya might want to spray the skewers lightly with cooking spray so the pineapples will slide off easily!
Grill the slices for 15 minutes, turning once or until they are a little brown.

Should make about 4 servings

The outsides of the pineapple slices may be a little dry, but the insides will

be very juicy.  When grilling pineapple y’all don’t have to add any type

of sweetener: the natural juices will make them sweet and yummy!!

Enjoy!

Roonie

Summer is here and lots of folks get to grilling! I live in So Cali, so I can grill year round and I do! Make kitchen clean up virtually non-existent! Yay! for the poor kid on kitchen duty!

I have been grilling for about 20 years and one thing I know about grilling is that you can’t rush it, no matter what!! 20 years?? (You would think after all that time I would know how to make one of those pig-in-a-pit deals)

Do your burgers fall apart? Quit messing with them. Let ‘em cook. Don’t over knead the raw meat and when you shape them, make the centers thinner than the outer edges and they won’t curl up! (How cool is that?) Make sure the ground beef is at least 15-20% fat for outdoor grilling.

Are your steaks too tough? Quit messing with them and DON’T poke them with anything! Makes all the juices jump out of the steak and into the fire and makes for a dry nasty steak. Don’t over cook steaks, either. Best way to tell if a steak is done is to push on it. It gets firmer as it cooks, so if you like it more rare, squishy is good. If you want it more well done, wait a few minutes until it firms up a bit.

Now if you have to marinade, do it in the refrigerator in resealable plastic food storage bags. Makes clean up a breeze!

If you are also using a marinade for brushing the meat during grilling, reserve part of the marinade for brushing before adding the remaining marinade to raw meat, poultry or fish. The same good food safety practice applies to a sauce that will be used for both brushing on meat during grilling and for passing at the table. Make sure you divide the sauce for the two uses before starting to cook.

For grilling fruits and vegetables, lightly coat the grill grate with vegetable oil or cooking spray before placing it over hot coals to keep foods from sticking. Never spray vegetable oil directly over hot coals!! You can also lightly spray the fruit/veggies so they don’t stick to the grate.

Enjoy!!

Roonie

OMGoodness!! This recipe for summer turkey is amazing!! If you want a quick-turkey, go to your neighborhood deli and ask for salsa turkey(or other flavor) cut really thick (about and inch or so) and cut it into cubes for this salad. Then you don’t have to cook the turkey. Just cube it and add the salad munchies~

2 turkey breast tenderloins split in half
1 T olive oil
1 1/2 t Cajun seasoning
6 C mixed greens, torn
1 1/2 C cantaloupe, sliced
1 C fresh blueberries
1 C Farmers cheese, crumbled

Preheat the gas grill and then set the temperature to medium.

Brush the turkey with the olive oil completely covering it.

Sprinkle the Cajun seasoning evenly over the turkey.

Place the turkey on the rack and cover the grill.

Grill the turkey 15 minutes, turning once, or until the meat is no longer pink.

Remove the turkey and allow it to cool enough to handle.

Place the mixed greens in to a salad bowl. <—start here for deli turkey that is already cooked.

Slice the cooled turkey and layer into the salad.<—Here is where you would use the cubed deli turkey.

Place the sliced cantaloupe around the turkey slices/cubes.

Add the blueberries to the salad.

Sprinkle the cheese over the top just before serving.

Should make about 4 servings

Farmer’s cheese is a soft white cheese that can be found in most areas. The milk for farmer’s cheese is provided by goats, sheep and cows. If you can’t find farmers cheese, feta cheese(feta cheese is soooo good!! Try it on everything!!) or blue cheese work just as well.