Cooking Method: Grilling

Grilled Pork Tenderloin with Mustard-Dill Sauce

Grilled Pork Tenderloin with Mustard-Dill Sauce is great for a summer outdoor cookout. Pork tenderloin is relatively inexpensive and is very low in fat, so this makes a delicious healthful meal. Pork tenderloin and pork loin are very different cuts of meat. Pork tenderloins are longer and skinnier than pork loin and cook way faster.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Chicken Kabobs with Mushrooms and Peppers

My brother David is in town and he was kind enough to make dinner. Chicken Kabobs with Mushrooms and Peppers was what he came up with. He usually buys them already assembled, but they did not have any so he made it from scratch. It's a super healthy and easy meal to throw on the grill.

By Leslie Blythe

  • Prep: 6 hrs
  • Cook: 20 mins
  • Yields: 6 Servings

Marinated Tri-Tip

Marinated Tri-Tip is the ultimate summer meal on the grill. This marinade is tangy, spicy and full of flavor. By bringing the leftover marinade to a rolling boil you can use it as a finishing or basting sauce for the meat.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 6 Servings

Burger Upgrade

You can upgrade your burger by buying both ground beef and turkey and mixing in cheese, bacon, onions, etc. These are custom, made-to-order burgers that will sure to please everyone.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins

Arugula and Peach Salad with Pistachio Goat’s Cheese Balls

This Arugula and Peach Salad with Pistachio Goat's Cheese Balls is a delicious salad, which could almost pass as a dessert.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Marinated Grilled Tri-Tip

Marinades have only three main components: acid, fat, and flavorings. Marinades add flavor tenderizes the meat by breaking down the outer layers of connective tissue. The fat or oil is to help retain moisture and creates a caramelized brown finish during cooking. Flavorings are what make your marinade go from so-so to spectacular, which can be fresh and dried herbs, spices, onion, garlic, and condiments and sauces like mustard, soy sauce, sugar, molasses, honey, and ginger. This Marinated Grilled Tri-Tip has all those components. You can use it on all types of beef - London Broil, flank steak, skirt steak, etc. I always marinate meat in a ziplock bag.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 8 - 10 Servings

Asparagus, Corn, Tomato & Feta Salad

This Asparagus, Corn, Tomato & Feta Salad is not only beautiful, but also delicious. It's a great summer side dish and perfect to bring as a potluck. You can substitute the feta with your favorite cheese, like mozzarella or goat cheese.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Lemon Chicken & Arugula Salad with Israeli Couscous & Quinoa

This Lemon Chicken & Arugula Salad with Israeli Couscous & Quinoa is a very close version of a salad from Trader Joe's. Make it on Sunday and have it for lunch during the week.

By Leslie Blythe

  • Yields: 8 -10 Servings

Balsamic Chicken, Fresh Figs, Pistachios, Gorgonzola and Arugula Salad

Since we have a very large fig tree, my husband created this absolutely delicious Balsamic Chicken, Fresh Figs, Pistachios, Gorgonzola and Arugula Salad. It's such a great combination of flavors.

By Leslie Blythe

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 4 - 6 Servings

Balsamic Grilled Portobello Mushrooms

A portobello mushroom is really just a brown crimini mushroom. Marinating them in balsamic vinegar takes them to a whole new level. Balsamic Grilled Portobello Mushrooms are a must try.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings