Cooking Method: Grilling

Grilled Cheesy Sausage Bread with Chimichurri

When you fire up your grill, you need to make this Grilled Cheesy Sausage Bread with Chimichurri. It’s delicious. You take a baguette, slice it down the middle lengthwise, hollow out some of the bread, and line it with cheese (I tried it with sliced brie on one side and mozzarella on the other, but you can use whatever kind you like), then cover it with Italian sausage. Grill it upside down to cook the sausage through. Serve with Chimichurri sauce and watch your guests go wild.

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Maple Pepper Steak

Maple pepper steak is an unexpected fusion of sweet and savory flavors. The rich, buttery taste of steak is complemented by the warm sweetness of maple syrup and the spicy kick of pepper.

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Pibil-Style Pork Chops

These Pibil-Style Pork Chops are inspired by the Mexican dish cochinita pibil. The recipe comes from Asada: The Art of Mexican-Style Grilling, by Bricia Lopez. The sauce is a blend of spices, citrus juices, and achiote paste, which gives it a rich, reddish color. It's a complex blend of smoky, spicy, citrusy, and earthy flavors. While traditional cochinita pibil is slow-cooked in an underground pit, these pork chops are cooked on the grill.

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Grilled Citrusy Marinated Tri-Tip

Grilled Citrusy Marinated Tri-Tip is very flavorful. Marinating the beef in this citrusy mixture helps to tenderize the meat and infuse it with bright, zesty flavors. Tri-tip is much easier to find in states on the West Coast, particularly California where it's a popular cut. It can be trickier to find on the East Coast. Butchers can cut the same section of beef (the bottom sirloin) in different ways. On the West Coast, they often separate a triangular portion as a Tri-Tip, while East Coast butchers might incorporate it into roasts, steaks (called sirloin cap or sirloin tip), or even ground beef. My theory is that Tri-Tip is almost always grilled and we tend to grill year-round on the West Coast.

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Smokin’ Hot Chipotle Grilled Chicken with Orange Honey Glaze

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Healthy Yogurt Marinated Chicken Breast

Healthy Yogurt Marinated Chicken Breast is very versatile. I can be eaten hot or cold. You can add it to a sandwich, wrap, salad, pasta, etc. I have included 3 different ways to make it - in the oven, air fryer or on the grill. This is the perfect thing to have in your fridge for lunches throughout the week.

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Grilled Broccoli

This Grilled Broccoli is something I will have on repeat. It's marinated in soy sauce, honey, Worcestershire, and ketchup, which gives the broccoli so much flavor. It's ready for the grill in 10 minutes, alternatively, you can roast it in the oven at 425°F for 16-20 minutes.

By Leslie Blythe

Lamb Chops with Mint Sauce

I made Lamb Chops with Mint Sauce for my husband's birthday last week. This is the definition of a labor of love. I happen to detest lamb! Having lived in the UK for years, I had to endure many Sunday lunches, flipping the lamb onto my husband's plate when the host left the room! I suppose they wondered why he had all the bones! Anyway, I was told it was a real treat.

By Leslie Blythe

Bacon Wrapped Pickle and Cheese Stuffed Hot Dogs

I know this Bacon Wrapped Pickle and Cheese Stuffed Hot Dog is a tad over the top! My husband likes anything that involves pickles, so I decided to make it for him. You can grill it or cook it in the oven. If you ditch the bun you have a Keto-friendly meal.

By Leslie Blythe

Buttermilk Ranch Rosemary Chicken

Given that the entire west coast is on fire, I made this Buttermilk Ranch Rosemary Chicken in my kitchen on a cast-iron skillet instead of grilling it outside. Marinating chicken in buttermilk, which is slightly acidic, tenderizes the meat. The enzymes in buttermilk help to break down the protein in the meat, resulting in tender, juicier chicken. One thing that drives me crazy about buying buttermilk is that it only comes in quart containers! Years ago, they sold it in pints. You can freeze buttermilk. If only I had room in my freezer!

By Leslie Blythe