*Don’t miss the $100 Harris Teeter Gift Card Giveaway at the end of the post! 🙂 *
If you are a frequent reader of my blog, no doubt you are aware…. I’m moving. I’ve been grumbling about it for weeks now. Alas, I’m finding that putting my life into a box is quite the challenge. Not to mention trying to figure out how to live in a house that’s packed up. And then there’s the cooking. With pots and pans packed, there’s one thing I’ve come to rely on…. the grill.
Grilling has saved my life this week. Easy prep and cleanup is a cinch. Plus, you can grill almost anything. Trust me, I’ve tried. This week, the grill was taken beyond it’s typical hot dog and burger fare. We’ve even gone beyond the steaks and the chicken. With the help of Harris Teeter, the grill has become a full-service meal prep station: from appetizer to dessert it’s cranked out some darn tasty treats.
Even if you aren’t moving, allow me to let you in on a little secret… It’s Father’s Day on Sunday. Select a few grill tools and accessories for Dad at your local Harris Teeter and wrap ’em up. Then, grab a few cold ones and light up the grill! You’ll be sure to wow him with a few of these recipes, and he’ll appreciate the chance to sit back and watch mamma at the grill!
Grilled Shrimp on Rosemary Skewers with Herb Salsa: Tastes great, and looks super-impressive. Plus, it smells amazing on the grill!
For the shrimp:
Toss one pound of tail-on (but shelled and deveined shrimp, you can get them this way at the Harris Teeter seafood counter), in 1/2 cup of the herb salsa. Marinate for a few hours or overnight. Skewer shrimp onto rosemary branches (remove leaves from lower 2/3 of the branch. Allow 3-4 shrimp per skewer. Season with salt and pepper and grill over medium to high fire until just pink, flipping once. It only takes about three-five minutes total! Serve with remaining herb salsa.
For the Salsa:
Puree three to four cups of mixed herbs (you can use parsley, the rosemary you pull from the branches, tarragon, basil, sage, chives or whatever you prefer), with two cloves of garlic, two tablespoons of capers, two tablespoons of white wine vinegar, one tablespoon of lemon juice, and salt and pepper to taste in food processor. With machine running, drizzle in olive oil until the sauce emulsifies, approximately 1/3 to 1/2 cups of oil total.
Grilled Gnocchi Marinara: The easiest pasta dinner you will ever make!
Ingredients: 17 ounces of vacuum packed gnocchi (I used whole wheat), 1 1/2 cups of your favorite HT Traders marinara sauce, 1/4 cups of thinly sliced basil, 1/2 cups of shredded mozzerella
Directions: On a large piece of greased foil, layer gnocchi, basil, marinara, and cheese. Seal the foil and place over medium-high heat on grill until bubbly and the cheese has melted, approximately 15-18 minutes.
Grilled Pizza: You’ll never want to make it another way! Especially, if you love a crispy crust!
Ingredients: Pizza dough (I used the Harris Teeter fresh pizza dough available in the prepared foods section), pizza sauce, olive oil, shredded cheese, and your favorite pizza toppings
Directions : Prep all of the ingredients and get them ready grill-side.
Cut dough in half and roll out into rough-shaped circles on a floured surface. brush both sides with oil and drape over a grill heated on high. Allow to cook on one side until you get good grill marks, then flip and spoon pizza sauce and toppings on the pizza. Cook until the crust is golden and the cheese is ooey-gooey, approximately 5-6 more minutes with the grill lid down.
Grilled Garlic Shrimp: So easy, so yummy, perfect for company!
Using two large pieces of foil, place on each: 1/2 pound of unpeeled shrimp, 1 1/2 tablespoons of butter, a sprinkling of parsley, salt, pepper, juice of 1/2 lemon, 1 chopped garlic clove, and a pinch of red pepper flakes. Seal each packet and grill over high heat, 7-9 minutes, or until shrimp are just pink.
Grilled Potato and Green Beans: My favorite part is the darker “burned” parts, but if you are not a fan of crispy-cooked veggies, turn down the heat on your grill a tad!
Using one foil packet per person, layer sliced red potatoes, trimmed green beans, and sliced mushrooms. Add one clove of chopped garlic per packet, and drizzle with olive oil and salt and pepper to taste. Grill over medium high heat 20-25 minutes until potatoes are tender.
Grilled Romaine Salad: You’ll love this unexpected twist on the typical “wedge.”
Trim base of romaine hearts and halve length-wise, leaving enough to keep leaves intact at the base. Drizzle with olive oil and sprinkle each half with salt and pepper. Place over high heat and grill until you get light charred marks. Drizzle with vinaigrette and sprinkle with Parmesan cheese.
Grilled Banana Splits: It’s fruit, so it’s gotta be healthy. Right?
Using aluminum foil, make banana “boats” to hold each banana upright on the grill. Cut a slit, length-wise down the middle of a ripe banana, careful not to cut through the bottom of the peel. Gently pull apart the banana and stuff with mini chocolate chips and mini marshmallows. Grill over high heat until marshmallows puff up and chocolate chips melt. The banana peel will darken on the grill. That’s ok! Top with ice cream and sprinkles if you wanna go all out!Now, I gotta ask… What are you most excited to try? Let us know and enter the giveaway for a $100 Harris Teeter gift card!
*Harris Teeter provided me with the supplies for the picnic and compensated me for my time. All opinions are my own.