Feta cheese and fresh basil tucked under the chicken skin gently seasons the meat while grilling. This entree is special enough for any company and pairs great with either asparagus or green beans. No matter the season – this dish is a great choice!
- Spray cold grill rack with nonstick spray.
- In food processor bowl, place basil leaves.
- Cover and process until chopped.
- Add feta cheese, corn flake crumbs, Parmesan cheese and garlic.
- Cover and process until combined.
- Use your fingers to gently loosen skin from chicken breast pieces, keeping the skin attached to meat around edges as much as possible.
- Stuff cheese mixture between chicken skin and meat.
- Secure edges of skin to chicken with toothpicks, if necessary.
- Generously sprinkle with pepper.
- Prepare grill for indirect cooking.
- Place chicken, bone side down, on grill rack.
- Cover and grill indirectly over medium heat about 50 minutes or until no longer pink.
- Remove toothpicks, if used.
Simplicity is the name of the game with this Easy Eats Recipe. I absolutely love grilling, and having the ability to mix up my routine with some new sauces is always exciting. I chose to pair this dish with some fresh green beans and it was a great combination! Not only that, but it looked really beautiful prepared on a plate.
This grilling time for this recipe is only about 14 minutes, but the prep time is about 480 simply because the pork chops are meant to marinate over night. I had never used Fig Chutney to grill before, and I was amazed at how flavorful it was. The Coborn’s Deli section has lots of different flavors, so next time instead of the original, I may experiment with a different flavor.
This recipe really is as easy as one, two, three- But here a couple helpful hints to make it even better:
- The longer you marinate the pork chops the better they will taste.
- Fig Chutney can be found in the Deli section at your local Coborns. (Believe me it took a bit of time to find!)
- Adding additional Chutney while you are grilling will make your dish even more flavorful.
- Extra Chutney can be added to your seasonal vegetable or mashed potatoes to give your side dish some additional flavor as well.
I hope you enjoy this delicious Easy Eats Recipe! It truly tasted wonderfully and looked beautiful prepared on a plate!
- Place pork chops and ¾ of a jar of Fig Chutney in a plastic storage bag. Make sure the pork chops are nicely coated with the chutney.
- Refrigerate and marinate overnight.
- Preheat a grill.
- Place the pork chops on the grill and cook for 5 to 7 minutes on each side, depending on their thickness.
- Serve with a dollop of Fig Chutney and your favorite seasonal vegetables and mashed potatoes.
Kid-friendly, adult approved this Macaronic & Cheese Temptation Recipe is just that… A Delicious Temptation! With a more substantial list of ingredients you’ll feel much better serving this up for dinner than boxed mac and cheese. Make tonight’s dinner quick, easy and delicious with this week’s Easy Eats Recipe!
- ½ Lb. Macaroni, dry
- 1 T. Butter
- 1 tsp. Yellow Mustard
- 1 Whole Large Egg, lightly beaten
- ½ tsp. Salt
- 3 Cups Grated Cheddar, divided
- 1 T. All-Purpose Flour
- 1-1/2 Cups Milk
- Cook macaroni in large saucepan according to package direction. (Pasta should be tender, but not too soft.)
- Drain well and allow to cool slightly. Remove to saucepan.
- Stir in butter, mustard, egg, and salt.
- Add 2-1/2 cups cheese and the flour, tossing well to evenly distribute ingredients.
- Turn mixture into prepared casserole dish.
- Pour milk over macaroni and cheese.
- Use the back of a spoon to press down ingredients in the pan and level to the top.
- Bake for about 35 minutes.
- Sprinkle remaining cheese on top and bake about 10 minutes longer or until the custard is set and the top is golden and crusty.
The combination of the ginger and lime pair very well together. The lime adds a zesty twist to the tuna and will make your tastebuds say, “Sure! I’ll have another!” Enjoy this fun and simple meal that is oh-so refreshing!
- In shallow glass dish or re-sealable food storage plastic bag, mix all ingredients together except for tuna and lime wedges.
- Add fish; turn to coat.
- Cover dish or seal bag and refrigerate, turning fish once.
- Refrigerate for at least for 1 hour but no longer than 24 hours.
- Heat coals or gas grill for direct heat.
- Remove fish from marinade; reserve marinade.
- Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until internal temperature of fish reaches 145 degrees.
- Discard any remaining marinade.
- Serve fish with lime wedges.
It’s time already for this week’s Easy Eats Recipe! After being told about the texture of cooked Grilled Spaghetti Squash feeling similar to Spaghetti Noodles I became slightly skeptical about grilling it. Mainly because I am a huge lover of carbs & it seemed unnatural for a Squash to have the name of a traditional Noodle. Once I was all done grilling, however I was really surprised by how delightful this meal ended up being- Spaghetti Squash and all.
To begin I cleaned the outer skin of the Spaghetti Squash. It is really important with all produce to clean the outer skin prior to cutting into it. Otherwise when you slice into the Squash all of the elements that have had contact with the outside of the fruit will be pushed into the edible insides of the fruit.
Next I sliced the squash in half and doused it with the Olive Oil prior to wrapping it in tin foil and placing it on the grill. The results of all of this prep work were truly delectable and I thought the Honey Mustard Pork Loin was the perfect combination with the Spaghetti Squash.
The dot of butter plus a little bit of salt and pepper was a delicious addition to the Noodle texture of the Spaghetti Squash, however next time I think I will try adding some Brown Sugar to have a different flavor.
I hope this recipe was as easy and delicious as it was for me! Comment with your different Squash grilling variations- I’d love to swap techniques!
Until then, Happy Grilling Easy Eaters!
- 1 Medium Spaghetti Squash
- 6 Tbsp. Olive Oil
- 1 Hormel Always Tender Honey Mustard Flavored Pork Loin
- 2 tbsp. Butter
- Prepare grill for medium-hot coals.
- Cut squash in half. Scoop out and discard seeds.
- Brush squash generously with oil and season with salt and pepper.
- Then wrap squash tightly in heavy-duty aluminum foil.
- Grill squash flesh-side-down for 15 minutes or until flesh is tender and easily pierced with knife.
- Meanwhile, slice pork loin into 1-inch thick medallions. Grill pork medallions 5 minutes. Turn over; grill 5 minutes longer or until internal temperature reaches 145 or 155.
- Scoop squash flesh from shell into serving bowl.
- Dot with butter; serve alongside grilled pork.
Why would you just grill chicken breast when a simple ginger-honey basting sauce can make them extra special? This is a perfect fall meal to enjoy while the days are still sunny and warm. This tempting chicken is a wonderful main dish since it’s quick and light. Enjoy with a crunchy side salad or some seasoned potatoes for an extra special Easy Eats meal!
- In a small bowl, combine the first four ingredients; set aside.
- Pound the chicken breast to ¼-inch thickness.
- Grill over medium-hot heat, turning and basting frequently with the soy sauce mixture, for 8 minutes or until juices run clear.
- Garnish with onions.
Enjoy the mild mustard flavor of this juicy, tender pork roast. With a little advance preparation, this roast is simple and oh-so delicious. September means a whole new flavor pallet and we can’t wait to get grilling with this Easy Eats Recipe!
- In a large resealable plastic bag, combine the first nine ingredients; add pork.
- Seal bag and turn to coat.
- Refrigerate overnight.
- Prepare grill for indirect heat.
- Drain and discard marinade.
- Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145 degrees. Let meat stand for 10 minutes before slicing.
It’s summertime and the meals are easy as long as you have a grill that is readily available! This week’s Easy Eats Recipe features perfectly grilled Italian Bratwursts that are topped in a delicious homemade tomato relish, dijon mustard and all of your other favorite toppings.
Summer may be almost over, but the grilling is still as good as ever! Enjoy this simple recipe and have a great week!
- Heat gas or charcoal grill.
- In small bowl, mix relish ingredients: cover and refrigerate until serving.
- In another small bowl, mix mustard and oregano; set aside.
- Place sausage on grill over medium heat.
- Cover grill; cook 10 minutes, turning occasionally.
- Continue grilling 8 to 10 minutes longer, and brushing occasionally with mustard mixture, until internal temperature of bratwurst reaches 170 degrees.
- Discard any remaining mustard mixture.
- Serve bratwurst on buns with relish and extra slices of tomato on the side.
This delicious version of a stove-top favorite is grilled, with its famous lemony sauce made in a saucepan and then poured atop your char-grilled chicken feast. If your grill has a side burner, you could make the entire dish outside in the sunshine and enjoy the final half of summertime!
- 4 Gold'n Plump Boneless, Skinless Chicken Breasts (Butter and Herb Flavored)
- 1 T. Olive Oil
- 6 Cloves Garlic, finely chopped
- 1 T.All-Purpose Flour
- 1 Cup Low-Sodium Chicken Broth
- 2 T. Lemon Juice
- 2 T. Small Capers, drained
- 2 T. Butter
- Chopped Italian Flat-Leaf Parsley, to taste
- FreshlyGround Pepper, to taste
- Heat grill to medium-high heat.
- Place chicken on grill; cover.
- Cook about 10 minutes, turning once until no longer pink in the center.
- Meanwhile, heat oil in medium saucepan over medium-high heat.
- Add garlic, cook and stir 1 minute.
- Add wine together; slowly pour into saucepan.
- Cook and stir about 2 minutes or until thickened.
- Stir in lemon juice, capers and butter.
- Serve grilled chicken with sauce, sprinkled parsley and pepper.
This Grilled Lemon Salad is very light and refreshing! With just a few ingredients that you probably already have on hand you can make the most jaw dropping Salmon Fillets imaginable. We paired ours with sprouts, however asparagus, broccoli or any other deliciously light veggie would be a perfect match for this meal. Easy Eats did it again with this Recipe!
- Heat gas or charcoal grill.
- Cut four sheets of heavy-duty foil.
- Place salmon piece on center of each sheet.
- Brush ½ T. Oil over both sides of each salmon piece.
- Sprinkle each piece with ⅛ tsp. salt and ⅛ tsp. pepper.
- Place about three lemon slices flat on each piece.
- Bring up two sides of foil over salmon so edges meet.
- Seal edges allowing space for heat circulation and expansion.
- Bring up two sides of foil over.
- Place packets on grill over medium-low heat.
- Cover grill; cook 13-16 minutes until internal temperature of salmon reaches 145 degrees.
- To serve, cut large X across top of each packet, carefully fold back foil to allow steam to escape.
- Sprinkle with parsley.