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The most delicious meals are the ones for which you don't have to stay in the kitchen forever, the ones that are easy to prepare and quick to enjoy.

  • 4 semi-smoked sausages
  • 3 bell peppers
  • 1 red
  • 8 mushrooms
  • 5 potatoes
  • salt
  • sweet Boya
  • delicate vegetables.

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Mix grill:

I put the bell peppers, tomatoes and mushrooms on the grill. I added a little salt over the mushrooms. I turned the peppers and tomatoes on all sides to cook evenly.

I cut the potatoes into larger pieces, wedges style. I gently powdered the paprika and fried them in hot oil.

When the vegetables are cooked, put the mushrooms aside and take care of the baked pepper salad.

Cut the peppers into small pieces, as well as the tomatoes (peeled) and place them in a bowl. Add oil, vinegar and salt to taste.

We also prepare the sausages on the grill until they become a little crispy on the surface.

We served a small plate with mushrooms, sausages, potatoes and baked pepper salad.

Tips sites

1

Honestly, the recipe has quite a lot of calories if we think about french fries and sausages. But they can be easily replaced with chicken breast and baked potatoes, if you care more about the silhouette :)


FAJITAS SEASONING MIX

This is about some chili powder, a bit of cumin, paprika, salt and pepper, dash or two of garlic powder, and a good dose of oregano. All dried up and ready to be mixed into a jar.

I think what I’m trying to tell you is that this recipe is so simple, it’s almost funny. Go grab some spices and let & # 8217s git & # 8216er done!


  • The sauce you prepare for the skewers is also called teriyaki sauce. You can also find it commercially in its final form, but we recommend that you prepare it at home.
  • You can prepare the sauce for the marinade the day before the grill and you can leave the chicken overnight to marinate. The taste will be intense and the meat tender. If you choose to do so, the rest of the sauce should be stored in the refrigerator.
  • The cooking time may differ, depending on where the skewers are placed on the grill. You can easily check if the skewers are ready by taking your chicken as a reference.
  • The role of starch in sauce is to help in the thickening of the sauce. Without it, the cooking will take longer and the final taste of the skewers will not be as intense and rich.
  • If you repeat the recipe, for an extra taste you can try adding a little ginger to the sauce.
  • If you use wooden sticks for skewers, let them soak for at least an hour before you start cooking. That way, they won't burn while sitting on the grill.
  • In the skewer you can use other vegetables that you have in the fridge, such as mushrooms and zucchini.

Suitable gaskets

  • Mudjei
  • Summer salad
  • Bread
  • Polenta
  • Grilled mushrooms
  • Tomatoes on the grill

50 Things to Grill in Foil

2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)

1. Jalapeno Poppers: Remove the stems from 8 jalapenos scrape out the seeds and stuff with muenster cheese. Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes.

2. Spiced Nuts: Toss 2 cups salted mixed nuts, 1 teaspoon chipotle chile powder, 1/4 teaspoon each ground cumin and pepper, and 1 tablespoon butter on a sheet of foil. Form a packet. Grill over medium heat, turning often, 8 minutes.

3. Tomatillo-Pineapple Sauce: Toss 3/4 pound diced husked tomatoes, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot, and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high heat, 12 minutes. Stir in some chopped cilantro.

4. Jerk Chicken Wings: Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.

5. Roasted Garlic: Slice the point off 1 head garlic to expose the cloves. Coat with 2 teaspoons olive oil and season with salt and pepper. Seal in a foil packet. Grill over medium-low heat, 45 minutes.

Silos_Olives_00005.tif

Food Styling: Jamie Kimm Prop Styling: Paige Hicks

6. Spicy Olives: Toss 1 cup olives, 1/2 teaspoon red pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 15 minutes.

7. Quesadillas: Sprinkle shredded pepper jack cheese on one half of a flour tortilla top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.

Shrimp_00019.tif

8. Garlic Shrimp: Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

9. Lobster Scampi: Make the butter mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails lengthwise spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, 10 minutes.

10. Mussels: Toss 2 pounds mussels, 1 shaved fennel bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes and salt. Divide between 2 foil packets, leaving extra room for the mussels to open. Grill over medium-high heat, 10 minutes.

11. Dumplings: Spread a 17-ounce package dumplings in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.

Paella_00014.tif

12. Paella: Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced ​​dried chorizo, 1/4 cup each pepper-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.

13. Portuguese Clambake: Toss 2 pounds small clams, 1/2 pound each sliced ​​small potatoes and lingui & ccedila or andouille sausage, 8 small rounds corn on the cob, 2 sliced ​​garlic cloves, 1/2 cup beer and a drizzle of olive oil. Divide among 4 foil packets, leaving extra room for the clams to open. Grill over medium-high heat, 25 minutes.

14. Coconut Shrimp: Toss 1 pound peeled large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat, 10 minutes. Top with chopped cilantro.

15. Lemon-Herb Chicken: Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.

16. Meatballs: Mix 1 pound ground beef with 1 egg, 1/4 cup each breadcrumbs and grated Parmesan, 1 minced garlic clove and 1/4 teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in a single layer on a sheet of foil top with 1/2 cup tomato sauce and form a packet. Grill over high heat, 20 minutes.

Silos_Popcorn_00008.tif

17. Popcorn: Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover.) Grill over high heat, shaking, until the popping stops, about8 minutes. Season with salt.

18. Asian-Style Ribs: Mix 1/3 cup each hoisin sauce and ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture place in a single layer on a double sheet of foil and form apacket. Grill over indirect heat, covered, turning occasionally, 1 hour.

19. Glazed Pork: Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture seal in a foil packet. Grill over high heat, turning, 18 minutes.

Zucchini_00013.tif

Food Styling: Jamie Kimm Prop Styling: Paige Hicks

20. Zucchini and Tomatoes: Toss 2 sliced ​​zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated Parmesan.

21. Ravioli with Zucchini: Make Zucchini and Tomatoes (No. 20), dividing the ingredients between 2 sheets of foil. Top each with 4 ounces frozen cheese ravioli and form a packet. Grill over medium-high heat, 12 minutes.

22. Chorizo ​​and Peppers: Toss 1/2 cup sliced ​​dried chorizo, 2 sliced ​​bell peppers, 1 sliced ​​onion, 2 tablespoons olive oil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, turning a few times, 10 minutes.

23. S'mores Popcorn: Make Popcorn (No. 17). Toss in a bowl with 2 tablespoons cocoa powder and 1/4 cup each confectioners' sugar, crushed graham crackers and mini marshmallows.

24. Fish Proven & ccedilal: For each serving, pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 2 olives, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 orange on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil.

25. Mexican Fish: For each serving, pile 1 tilapia fillet, 1/2 cup fresh salsa, 4 olives, and olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat, 10 minutes.

26. Mustard-Dill Salmon: For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.

27. Succotash: Toss 1 pound thawed frozen lima beans, 2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in 1/4 cup cream. Reseal grill 10 more minutes. Top with chopped parsley.

28. Pattypan Squash: Toss 1 pound pattypan squash, 1 bunch chopped scallions, olive oil, and salt and pepper on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. Top with chopped basil.

29. Baby Beets: Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta.

Silos_ShishitoPeppers_00009.tif

30. Shishito Peppers: Toss 1/2 pound shishito or Padr & oacuten peppers, a drizzle of olive oil and 1/4 teaspoon paprika on a sheet of foil. Form a packet. Grill over medium-high heat, 7 minutes. Sprinkle with coarse sea salt.

31. Mexican Corn: Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.

32. Italian Corn: Make Mexican Corn (No. 31), replacing the cotija cheese with Parmesan and the lime juice with lemon juice.

33. Portobello Mushrooms: Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.

34. Roasted Broccoli: Toss 1 head broccoli florets, 2 sliced ​​garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes.

35. Cipollini Onions: Toss 1 pound peeled onion onions with olive oil, salt and pepper on a sheet of foil. Arrange in a single layer form a packet. Grill over medium-high heat, turning a few times, 15 minutes.

36. Sesame Bok Choy: Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes.

37. Spicy Scallions: Toss 2 bunches scallions, olive oil and a pinch of cayenne on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, 15 minutes. Serve with lime wedges.

38. Potatoes with Bacon: Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2 tablespoons water form a packet. Grill over medium-high heat, 20 minutes.

39. Salt-Roasted Potatoes: Combine 2 cups kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 pounds baby potatoes in the salt mixture and form a packet. Grill over medium heat, covered, 45 minutes.

40. Spiced Potatoes: Make Salt-Roasted Potatoes (No. 39), replacing the rosemary with 1/4 cup curry powder, Cajun seasoning or Old Bay Seasoning.

41. Potato Gratin: Toss 2 thinly sliced ​​peeled potatoes, 1/4 cup grated Parmesan, 2 tablespoons melted butter, and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25 minutes.

42. Cheesy Garlic Bread: Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.

43. Toad in a Hole: Place 1 halved bacon slice on a sheet of nonstick foil. Cut a hole in the center of 1 thawed slice frozen Texas toast and place over the bacon. Crack an egg into the hole and fold the foil to seal. Repeat to make more seal in individual foil packets. Grill over medium heat, covered, 8 minutes.



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