Recipes for "grilled"

Gather all ingredients.

Season salmon fillets with lemon pepper, garlic powder, and salt.

Stir soy sauce, brown sugar, water, and vegetable oil together in a small bowl until sugar is dissolved. Place fish in a large resealable plastic bag; add soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Place salmon on the preheated grill, and discard marinade. Cook salmon until fish flakes easily with a fork, about 6 to 8 minutes per side.

Serve and enjoy!

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill.

Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Whisk together paprika, garlic, onion, brown sugar, salt, pepper, and cayenne.

Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.

In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.

Preheat a gas or charcoal grill to 500°F for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.

Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.

Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.

Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)

Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.

Did you love the recipe? Let us know with a rating and review!

Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

Preheat grill to medium high-heat.

Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.

When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.

Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl; reserve 1/4 cup for basting.

Place salmon fillets in a shallow dish and pour remaining marinade on top. Cover and refrigerate for 30 minutes.

Preheat the grill for medium heat and lightly oil the grate.

Remove fillets from the refrigerator; discard marinade. Place fillets on the preheated grill skin-side down. Cook, basting occasionally with reserved marinade, until fish flakes easily with a fork, 15 to 20 minutes.

In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.

Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.

Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.

Preheat an outdoor drill for medium heat and lightly oil the grate.

Brush both sides salmon with oil. Cook on the preheated grill, skin-sides down, until easily flakes with a fork, 10 minutes.

Meanwhile, add cream cheese and milk to a saucepan; cook over medium heat until cream cheese completely melted and sauce well blended, stirring constantly, 2 to 3 minutes. Stir in pesto.

Top salmon with sauce and parsley to serve.

Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.

Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.

Stack flatbreads; wrap tightly in heavy duty aluminum foil.

Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.

Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.

Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.

Place salmon fillets in a shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.

Heat sesame oil in a large skillet over medium-high heat.

Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved marinade over salmon; sprinkle with sesame seeds.

Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Preheat an outdoor grill for high heat and lightly oil the grate.

Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.

Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.

Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.

Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.

Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.

Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Heat olive oil in a large saucepan over medium-high heat. Add onion and celery; sauté until tender, 5 to 7 minutes. Add flour, salt, and black pepper; stir until well combined.

Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium; simmer until thickened, about 10 minutes. Add potatoes, salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir in Swiss cheese and Cheddar cheese until cheeses are melted and heated through, about 5 minutes. Garnish servings with green onion.

Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Place salmon on preheated grill and discard marinade.

Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Cook bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes.

Meanwhile, cut kernels from cobs into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to release the juices.

Add ¼ cup green onions (white and light green parts) and red bell pepper to bacon; cook and stir until vegetables just become tender, about 2 minutes. Stir in corn; cook until warmed through. Season with rice wine vinegar, olive oil, a few chopped dark green onion tops, 1 pinch cayenne pepper, salt, and black pepper. Remove from heat.

Coat both sides salmon fillets with vegetable oil; season with remaining 1 pinch cayenne pepper, salt, and black pepper.

Cook on the preheated grill until good grill marks appear, fillets flake easily with a fork, and salmon is still slightly pink in the center, about 5 minutes per side. Cracks in salmon flesh as you cook the fillets allows you to see doneness in the middle.

Divide spinach leaves between two plates; top each with a salmon fillet and ½ bacon relish. Garnish with a few green onion tops.

Gather the ingredients.

Double up layers of aluminum foil to make a "pan" large enough to hold salmon fillet; place onto a baking sheet. Arrange fillet, skin-side down, in foil "pan."

Whisk basil, honey, lemon juice, oil, soy sauce, shallots, Worcestershire sauce, and ginger together in a small bowl until combined; pour over salmon fillet and marinate for about 20 minutes. Meanwhile, preheat an outdoor grill for medium-low heat.

Slide the foil pan holding salmon fillet off the baking sheet onto the preheated grill. Grill, covered, until salmon flakes easily with a fork, but not too dry, 10 minutes per inch of thickness, about 20 minutes. Slice fillet, using a spatula to scoop fillet off the skin. The skin will stick to the foil and your grill will remain clean.

1. Place the salmon in a 9×13 inch baking dish. Add the paprika, cumin, garlic, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into flesh.

2. In a glass jar or bowl, combine the remaining 1/4 cup olive oil, lemon juice, mustard, honey, cayenne, and a pinch of salt. Shake or whisk until smooth and creamy.

3. To make the avocado sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water – 1 tablespoon at a time as needed to thin the sauce.

4. Heat your grill, grill pan or skillet to medium high heat. Place salmon on grill, skin side down. Cover and cook until skin is lightly charred, 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque. Remove the salmon from the grill and drizzle with the honey mustard.

5. Toss together the tomatoes, basil, olive oil, and a pinch of salt.

6. To serve, spoon the tomatoes over the salmon and serve the avocado sauce alongside.

1. Soak the cedar plank in water for at least 30 minutes before grilling, but 2-4 hours is ideal.  Heat grill to medium heat.

Heat grill to medium heat.

2. Lay the whole salmon, skin side facing down, on top of the cedar plank. Rub the flesh of the salmon with lemon zest, ginger, garlic, and black pepper. Place on the grill and cover the grill. Grill for 15-20 minutes, or until the salmon is cooked to your liking.

4. Meanwhile, in a small bowl, combine the soy sauce, honey, and chili paste. During the last 5 minutes of cooking, brush the soy sauce mix over the salmon.

a small bowl, combine the soy sauce, honey, and chili paste. During the last 5 minutes of cooking, brush the soy sauce mix over the salmon.

5. Using a large spatula, remove from the grill. Top with salsa and serve.

5. Using a large spatula, remove from the grill. Top

with salsa and serve.

6. To make the salsa, combine all ingredients in a bowl. Spoon over the salmon.

1. Place the salmon in a 9x13 inch baking dish.

2. In a blender, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, cayenne, salt and pepper. Pulse until combined. Pour the marinade over the salmon and let set for 15 minutes.

3. Heat your grill, grill pan or skillet to medium high heat.

Heat your grill, grill pan or skillet to medium high heat.

4. Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness, brush the salmon with the marinade as it cooks. Remove the salmon from the grill.

4. Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness, brush the salmon with the marinade as it cooks. Remove the salmon from the grill.

5. To serve, pat the salmon with butter and allow it to melt. Serve topped with the tomato avocado salsa. Enjoy!

1. In a medium bowl, combine the tomatoes, avocado, lime juice, cilantro, jalapeño, and a pinch of salt. Serve alongside the salmon.

Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.

Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

Whisk together lime juice, olive oil, mustard, ginger, garlic powder, cayenne pepper, and black pepper in a medium bowl until well combined; pour into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove salmon from marinade and shake off excess. Discard remaining marinade.

Cook on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes per side, depending on thickness.

Preheat the grill to medium heat and lightly oil the grate.

Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.

Grill salmon skin-side down on the preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

Preheat an outdoor grill for high heat and lightly oil the grate.

Season salmon fillets with salt and black pepper; drizzle with 2 tablespoons oil.

Whisk mayonnaise, Dijon mustard, tarragon, remaining 2 tablespoons oil, lemon zest, lemon juice, and garlic together in a bowl; season with salt and black pepper. Set sauce aside.

Cook salmon on the preheated grill until it flakes easily with a fork, 5 to 10 minutes. Transfer to a serving plate; top with sauce.

In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.

Preheat a grill for high heat.

Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.

Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.

Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

Whisk lemon juice, oil, vinegar, garlic, and rosemary together in a small bowl.

Season salmon with salt. Place into a shallow glass dish and pour marinade over top. Cover and refrigerate for at least 30 minutes.

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove salmon from marinade and shake off excess. Discard remaining marinade.

Cook on the preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush other side. Cover with aluminum foil and refrigerate for 1 hour.

Preheat an outdoor grill for high heat and lightly oil the grate.

Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.

Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours. Meanwhile, soak wooden skewers in a pan of water for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp on the skewers, piercing once near the tail and once near the head.

Arrange the skewers on the preheated grill; cook until shrimp are bright pink on the outside and no longer transparent in the center, 6 to 8 minutes.

1. Heat a grill or broiler to high.

2. Using a sharp knife, slice the kernels from 3 ears of the corn into a large bowl. Grill or broil the remaining 3 ears of corn until lightly charred all over, then remove and let cool just enough to handle. Slice the cooked corn kernels into the bowl with the raw corn.

3. Scoop the avocado into a food processor or high-speed blender. Add 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt. Puree until smooth. Add 2 tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.

4. To the bowl with the corn, add the remaining 3 tablespoons of olive oil, the remaining lime juice, and the honey, chili powder, paprika, jalapeño, and chives. Toss well to mix evenly. Season with salt and pepper and toss once more. Stir in the coconut, basil, blueberries, and feta. Taste and adjust the seasonings as desired.

5. Spoon the remaining avocado puree over the bottom of a serving bowl and top with the corn salad. Serve the salad as a side or with chips for scooping.

Gather all ingredients.

Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.

Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 to 4 hours.

Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.

Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Heat the grill to medium heat.

Place sausages on the heated grill and allow them to brown well. Be patient; do not be tempted to grill the links over high heat or they will break open and the juices and fat will drain into the grill. (They may break open anyway, but they'll break less if you cook them slowly.)

While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.)

Once the sausages are browned add the sausages, sauerkraut, and sauerkraut juices to the pan with the beer.

Paint the sliced onion with the vegetable oil and grill on direct heat. If your grates are too wide, and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath.

Or, you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer.

Simmer (not boil) for 30 minutes to 2 hours before serving. Cut the sausages into serving sized pieces before serving.

Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.

Did you love the recipe? Give us some stars and leave a comment below!

Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.

Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.

After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.

Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill to medium heat and lightly oil the grate.

Cut bell peppers in half and discard inner membranes and seeds.

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

Cut peppers and chicken into strips and serve on tortillas.

Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.

Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.

Preheat grill for medium-high heat.

Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).

Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Gather all ingredients.

Combine olive oil, lemon juice, parsley, garlic, basil, salt, and pepper together in a stainless steel or glass bowl.

Place halibut fillets in a shallow glass dish or a resealable plastic bag; pour marinade over fish fillets. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat.

Remove halibut fillets from marinade and drain off any excess. Cook on the preheated grill until fish flakes easily with a fork, about 5 minutes per side.

Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.

Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.

Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.

Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.

Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.

Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.

Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.

Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

In a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), grind the dry mushrooms until they're a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Shape the meat into 3 to 4 patties, using about 1/4 to 1/3 pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Prepare your grill for high, direct heat. Place a cast iron skillet on grill grates so it heats along with the grill. (Alternatively, heat the skillet on the stovetop over high heat.)

When the skillet is hot enough that a drop of water sizzles on contact, add the mushrooms and dry-sauté them until they release their water, about 2 to 3 minutes.

Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Remove the skillet from heat and transfer the mushrooms to a bowl.

Place patties on high, direct heat and cook to the desired doneness, between 5 to 8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Paint the burger buns with a little olive oil and toast them on the griddle or grill grates, about 1 to 2 minutes.

Place a burger on a bun and top with the sautéed onions and mushroom mixture.

Did you love the recipe? Give us some stars and leave a comment below!

Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.

Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.

Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.

Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.

Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat an outdoor grill for medium heat and lightly oil the grate.

Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.

Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.

Preheat the oven to 400 degrees F (200 degrees C).

Place wings in a large baking dish and drizzle sauce over top.

Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

Once the grill is hot, clean the grates.

Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.

Crema and cotija cheese have a little salt already, so add extra judiciously.

Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Did you like this recipe? Let us know with a rating and review!

1. To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper.

2. In a large salad bowl, toss together the quinoa with the Tajin. Add the grilled corn, raw corn, peaches, tomatoes, avocado, jalapeños, and feta cheese.

3. Pour over the dressing and toss well. Enjoy warm or chilled. I like to add wraps or crackers for scooping. DELICIOUS.

1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.

2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.

Combine lemon juice and 1/2 cup olive oil in a large resealable plastic bag; seal the bag and shake. Add tuna steaks; seal the bag and place into the refrigerator to marinate while the grill preheats.

Preheat an outdoor grill for high heat and lightly oil the grate.

Whisk together brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil in a medium bowl; stir in dill.

Remove tuna steaks from marinade and place on the preheated grill; discard marinade. Cook steaks until fish flakes easily with a fork, about 6 minutes per side. Drizzle steaks with mustard-dill sauce to serve.

Gather the ingredients. Preheat an outdoor grill for medium heat.

Meanwhile, make the bruschetta. Over a bowl, chop tomatoes to capture all the juice. Add olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in torn basil leaves; season with additional salt and pepper to taste, if needed. Set bruschetta aside.

Place croutons in a resealable plastic bag and seal the bag. Tap each crouton with a heavy spoon to break into smaller pieces, without crushing; set aside.

Place chicken breasts on a plate and pat dry with paper towels. Sprinkle remaining salt and pepper, garlic powder, and sweet paprika on both sides of the chicken. If pieces are very thick, pound to about 1/2-inch thickness.

When the grill is preheated, clean the grates, and using tongs, carefully oil the grates with a paper towel saturated with olive oil.

Place seasoned chicken breasts on the oiled grates and grill until juices run clear and chicken is no longer pink at the center, 4 to 5 minutes per side, depending on thickness. A meat thermometer should read 165 degrees F (74 degrees C) when inserted into the thickest part of the chicken.

Top each grilled chicken breast with bruschetta and sprinkle on crumbled croutons. Garnish with additional fresh basil.

Cut the chicken breasts in half lengthwise, creating 4 thin filets. Sandwich a piece between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to beat it to an even 1/4-inch thickness. Repeat with the remaining 3 filets.

Simply Recipes / Hannah Zimmerman

In a shallow dish, whisk together the olive oil, Italian seasoning, salt, and pepper. Place the chicken in the dish and turn to coat. Cover with plastic wrap and transfer to the fridge to marinate for at least 30 minutes or up to 8 hours.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Preheat your grill to medium-high heat and lightly oil the grates.

Remove the chicken from the marinade and place it on the grill. Cook on one side for 3 minutes, then flip and cook on the other side for 3 minutes. Try not to move the chicken while it cooks except for flipping once. The chicken should be cooked through, golden with grill marks, and the internal temperature should be 165°F. Transfer the chicken to a plate and let it rest for 5 minutes.

While the chicken is grilling, you can also toast the rolls by placing them cut-side down on the grill for 1 to 2 minutes.

Simply Recipes / Hannah Zimmerman

Spread a generous layer of pesto on the bottom half of each ciabatta roll (about a tablespoon per roll). Add a layer of mozzarella slices, then a layer of tomato slices. Place a piece of grilled chicken on each sandwich. Finish off the sandwich with 5 to 6 fresh basil leaves and a drizzle of balsamic glaze, if desired. Place the other half of the roll on top.

This sandwich is best if you eat it fresh off the grill. Store any leftover chicken and in an airtight container for up to 3 days. Store the tomatoes and mozzarella in a separate container.

To reheat the chicken, place it in the oven at 400°F for 10 minutes, then assemble your sandwich.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.

Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.

Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.

Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

In a small bowl, whisk together the paprika through chipotle powder. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated.

Cover and refrigerate for 30 minutes or up to overnight.

When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. If your grill has a thermometer, make sure it reads at least 500°F.

Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender. Pulse 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency. (The dressing may be made up to two days ahead and stored in the refrigerator.) Taste, and add salt as needed.

In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.

Shake off excess marinade and thread the shrimp into two metal skewers. Using two skewers makes the shrimp easy to flip on a very hot grill.

When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the grill. Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.

Flip the skewers after about 3 minutes and finish cooking on the other side for 1 to 3 minutes, or until the shrimp are opaque almost all the way through. They will continue cooking for a few minutes after they’re off the grill.

Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp.

Serve with small bowls of limes, chopped chilies, and chopped cilantro.

Gather all ingredients.

Whisk olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and black pepper together in a mixing bowl. Reserve a small amount for basting later.

Pour remaining marinade into a large resealable plastic bag; add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate shrimp in the refrigerator for 2 hours.

Preheat a grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

Lightly oil the grill grate. Cook shrimp until opaque, about 5 minutes per side, basting frequently with reserved marinade.

Enjoy!

Whisk paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.

Stir in shrimp and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Remove shrimp from marinade, drain excess, and discard marinade.

Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

In a medium bowl, use a wooden spoon to toss shrimp with kosher salt and ground turmeric until combined. Keep covered with plastic wrap or foil in the fridge while you prepare the spice paste.

In a small skillet over medium heat, add 1 teaspoon canola oil. Wait 1 minute, add the chiles, and use tongs to turn them every 30 seconds. Toast chiles until aromatic and softened, about 1 1/2 to 2 minutes. Remove chiles from the pan and set aside.

Reduce the heat to medium-low. Add the coconut powder and stir occasionally until toasted all over and light golden brown, about 2 minutes. Remove from the heat and set aside. Wipe the skillet clean.

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Wear gloves and use scissors to remove the stem, squeeze out the seeds, and remove the membrane of the chile.

Roughly chop the chiles, then place them into a small spice grinder or food processor and grind into a powder the texture of finely crushed chile flakes.

Avoid inhaling while grinding, as it can irritate your nose and throat and cause a lot of sneezing!

Measure out 1 1/2 teaspoons chili powder for a mild spice/heat and 1 tablespoon for medium spice/heat. (Any remaining chili powder can be kept in the fridge up to 1 week and sprinkled on dishes as a condiment).

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Place the chili powder, coconut powder, coriander seeds, garlic, shallot, tamarind paste, and water in a small food processor. Grind until smooth (it’s okay to have a few residual minced pieces of garlic, but otherwise the texture should be quite homogeneous).

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Set the cleaned skillet to medium heat and add 2 tablespoons canola oil. Add the paste in and cook, 1 1/2 to 2 minutes or until the color slightly darkens from orange to burnt orange. The paste should have thickened slightly and begun lightly sticking to the pan. Remove the paste and let cool to room temperature, about 20 minutes.

Karishma Pradhan / Simply Recipes

Meanwhile, pre-heat a gas grill on direct, medium-high heat (aim for 400°F to 450°F). If using wooden skewers, soak them in a bowl of water for at least 20 minutes.

Remove the bowl of shrimp from the fridge and use a wooden spoon to stir in the paste until evenly coated.

Karishma Pradhan / Simply Recipes

Thread shrimp onto skewers, leaving at least 1/2-inch of space between each piece.

Karishma Pradhan / Simply Recipes

Dip a paper towel in a bit of canola oil until soaked, then use tongs to rub the oil onto the grill grates.

Place the skewers on the grill. Cook for 2 minutes, or until shrimp are seared on the bottom. With tongs, flip the skewers, and cook for another 2 to 3 minutes or until shrimp are opaque and fully cooked. Remove from the grill using tongs and transfer to a serving plate.

Karishma Pradhan / Simply Recipes

Garnish the shrimp with cilantro and serve immediately with lemon wedges on the side.

Did you love this recipe? Let us know with a rating and review!

Karishma Pradhan / Simply Recipes

Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame.

While the grill is heating, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil and sprinkle with salt.

Place butter and garlic in a microwave-safe bowl and heat in microwave until the butter has melted and is hot. (If you don't have a microwave you can also just melt the butter with the garlic in a small saucepan on the stovetop.)

Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side.

As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chives to serve!

Serve immediately.

Preheat the grill to high heat, about 450°F. If needed, clean the grates.

Don’t peel the bananas. Use a sharp knife to slice them lengthwise, peel and all, going through the stem.

Slice the strawberries in half lengthwise. Line up halved berries on a cutting board and slide a skewer through the center, leaving about 2 inches of the skewer uncovered on each end to make them easy to handle. Repeating with the remaining berries.

Cut the pineapple into 4-inch long spears that are roughly 1 1/2 inches wide. Brush the cut sides of the bananas and strawberries with a light layer of oil. Brush all sides of the pineapple with oil.

Simply Recipes / Frank Tiu

Wet a folded clean paper towel with oil and grasp it with tongs. Use it to carefully oil the hot grates.

Add the fruit to the grill with the strawberries and bananas cut side down. Cook just until grill marks form, 1 to 2 minutes. Remove the strawberries and bananas from the grill and flip the pineapple, grilling on all 4 sides for 1 to 2 minutes per side.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Let the fruit cool for 5 minutes. Peel the grilled bananas and lightly dust with cinnamon (if using). Dice the strawberries and pineapple.

Simply Recipes / Frank Tiu

Place the grilled bananas along the sides of the dishes or bowls. Add a scoop of vanilla, strawberry, and chocolate ice cream to each. Top the vanilla with diced grilled pineapple, top the strawberry ice cream with the grilled diced strawberries, and top the chocolate ice cream with chocolate sauce.

Top with whipped cream, peanuts, and maraschino cherries, if using. Add an extra drizzle of chocolate sauce, if desired. Serve immediately.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Frank Tiu

Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks.

Cover a baking sheet with foil and preheat the oven to 450 degrees. Use tongs to transfer the meat to the covered baking sheet, letting the extra juice drip off back into the slow cooker before transferring, otherwise you’ll have a big mess on your hands. Arrange the meat in an even layer and bake for 15 minutes or until some of the pieces are turning golden brown. Mine actually turned a reddish golden brown, which is fine – the color is from the red peppers. Remove the meat from the oven and gently toss all the pieces with tongs. Drizzle with a little bit of juice from the slow cooker.

Heat a nonstick skillet over medium high heat. Cut the pineapple into rings and cut each ring in half. When the skillet is hot, add the pineapple slices and “grill” them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill. Arrange the meat and pineapple on each sandwich bun and sprinkle with a tiny bit of cilantro or parsley for some fresh green color. Use the juice in the slow cooker to re-moisten the meat or give a little extra shine to the pineapple slices.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a large bowl, toss the zucchini and peppers with 1/2 of the dressing. Let sit 10 minutes.

3. Preheat the grill or grill pan to high.

4. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. At the same time, grill the peppers and zucchini until softened, 3-4 minutes per side. Remove everything from the grill.

5. Working with the bottom piece of bread, drizzle with a couple spoonfuls of the dressing, then layer on the vegetables, burrata, and provolone. Add the spinach and herbs. Drizzle the remaining dressing over everything. Add the top half of the ciabatta and gently push down on the sandwich. At this point, you can slice the sandwich and serve warm or wrap the sandwich tightly and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.

Gather all ingredients.

Preheat a nonstick skillet over medium heat. Generously butter one side of a slice of bread.

Place bread butter-side down in the hot skillet; add 1 slice of cheese.

Butter a second slice of bread on one side and place butter-side up on top of cheese.

Cook until lightly browned on one side; flip over and continue cooking until cheese is melted.

Repeat with remaining 2 slices of bread, butter, and slice of cheese. Serve and enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.

Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Spread 1 tablespoon peanut butter onto one piece of bread and arrange banana slices over top. Spread remaining peanut butter onto second piece of bread, then invert and place over bananas; press firmly.

Spray a skillet with cooking spray and heat over medium heat. Place sandwich onto the hot skillet and cook until golden brown, 2 to 3 minutes per side.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Whisk vinegar, oil, and garlic together in a small bowl.

Arrange mushrooms on a baking sheet with the gills facing up; brush with about 2/3 of the marinade and let sit for 3 to 5 minutes.

Transfer mushrooms to the preheated grill with the gills facing down; grill, basting occasionally with remaining marinade, until tender, about 4 minutes per side.

While the mushrooms are cooking, mix mayonnaise, basil, Dijon, and lemon juice together in a small bowl. Butter toasted rolls, then spread with mayonnaise mixture.

Remove mushrooms from the grill and place on bottom buns. Top with lettuce, tomatoes, and top buns.

Whether using gas or charcoal, you want to prepare your grill for direct, high heat (about 550°F). You know the grill is hot enough if you are able to hold your hand one inch above the grill for only 1 second.

The corn husks will protect the corn from burning or drying out while it is on the hot grill.

If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks before grilling.

Place the corn in its husks on the hot grill.

Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Remove the corn from the grill. Let sit for 5 minutes or until cool enough to handle.

Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.

Simply Recipes / Mihaela Kozaric Sebrek

Keep it simple and serve with butter, or you can sprinkle with a little chili powder, Cojita cheese, and some lime juice for a Mexican twist.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mihaela Kozaric Sebrek

Preheat an outdoor grill for high heat and lightly oil grate.

Peel back corn husks and remove silk.

Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.

Wrap each ear of corn tightly in aluminum foil.

Cook on the preheated grill, turning occasionally, until tender, about 30 minutes.

Serve hot and enjoy!

Preheat an outdoor grill for medium heat and lightly oil the grate.

Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.

Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.

Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.

1. To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper.

2. In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.

3. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.

4. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

5. To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese. Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!

Preheat an outdoor grill for medium-high heat.

Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.

Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.

Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.

Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.

Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

1. Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper.

Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper.

2. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.

3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.

3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.

4. In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).

1. In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.

Preheat a grill to high heat.

Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.

Spread the butter mixture generously on the baguette slices.

Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.

Sprinkle with parsley and serve immediately.

Mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Do not let it boil.

Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time.

If you have whole chicken wings, you'll want to cut them into parts.

Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Then use your knife or shears to separate the drumettes from the flats (the mid-joint wings).

Prepare a gas or charcoal grill for low, indirect cooking. 250°F is a good temperature to shoot for, although even as high as 300°F will work. The goal is to slowly grill the wings and let some of the fat render out.

Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over indirect low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat.

You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.

Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

Toss the chicken wings in the leftover sauce and transfer to a serving platter. Serve immediately while warm.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat a grill to medium heat.

Mix hot sauce, cola, cayenne pepper, black pepper and soy sauce together in a large pot; add wings to the sauce. Place the pot on one side of the preheated grill; bring to a simmer.

Use tongs to transfer wings out of sauce and place on the preheated grill; cook until lightly charred on both sides, about 8 to 10 minutes, then return wings to the sauce to continue cooking. Repeat this process until chicken is cooked and pulls easily off of the bone, and the sauce is hot and thickened, about 50 minutes. You can serve them as sloppy-style wings, or serve right off the grill for dryer wings.

In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.

Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.

Grill patties on medium heat for 7 minutes each side, turning once.

Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

Preheat a gas grill with all burners on High for 10 to 15 minutes. Shape pizza dough and brush one side with olive oil.

Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat.

Carefully place dough, olive oil side facing down, onto the grill over direct heat. Close the cover. Let dough grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.

Use tongs to move dough to the indirect heat without turning dough over, and grill for 2 to 3 more minutes. Transfer dough to a baking sheet.

Spread tzatziki sauce over dough. Add quesadilla cheese, feta cheese, gyro meat, tomato slices, and black olives.

Return pizza to grill over indirect heat, and grill until cheese has melted, 3 to 4 minutes. Top with sprigs of fresh dill, Cut into wedges and serve.

Gather all ingredients. Preheat the grill to medium-high heat.

Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.

Remove chicken breasts from marinade; discard marinade.

Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

Transfer chicken to a cutting board; let stand for 5 minutes, then cut chicken breasts in half.

Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side, about 3 minutes; remove from the pan.

For sandwich assembly, place one French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper.

Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.

Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.

Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.

Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.

Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.

Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

1. Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for 30 minutes or up to overnight in the fridge.

2. Meanwhile, make the peanut sauce. In a small sauce pan, combine all the ingredients and set over medium low heat, cook stirring often until the sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seem thick, add water to thin. Keep sauce warm.

3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.

4. Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved coconut milk mixture until the chicken is cooked through. Remove from the grill and arrange on a serving plate. Drizzle the peanut sauce over the chicken.

5. Serve the chicken over top of a bed of quinoa or rice with fresh mango, limes, and cilantro. Enjoy!

Add garlic cloves, anchovy filets, mustard, mayonnaise, red wine vinegar, Worcestershire sauce and Parmesan cheese to the jar of a high-powered blender (such as Vitamix). Blend on high until smooth. Season to taste with salt and pepper.

Pour half the dressing into a lidded glass jar; refrigerate dressing until ready to use. Pour remaining dressing into a resealable plastic bag. Add chicken breasts, reseal the bag, and place in the refrigerator to marinate overnight.

Preheat a gas grill to 400 degrees F (200 degrees C) and lightly oil the grate.

Grill chicken on the preheated grill with lid closed, until browned and juices run clear, 4 to 5 minutes per side.  An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Remove chicken to rest on a plate for 10 minutes; slice into strips. Refrigerate chicken strips until chilled.

To assemble, roughly pull Romaine lettuce apart into bite-sized pieces. Pour chilled dressing over lettuce, toss. Divide salad onto 4 plates, top with croutons, shaved Parmesan and chicken strips. Enjoy!

Preheat grill for medium heat and lightly oil the grate.

Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.

Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.

Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

To make the marinade: Mix wine, lemon juice, soy sauce, olive oil, garlic, poultry seasoning, salt, and pepper in a glass baking dish until combined.

Lay swordfish steaks in marinade; turn to coat. Refrigerate for 1 hour, turning frequently.

Preheat an outdoor grill for high heat and lightly oil the grate.

Cook swordfish steaks on the preheated grill until cooked through and the fish flakes easily with a fork, 5 to 6 minutes per side; discard marinade. An instant-read thermometer inserted into the center of each steak should read at least 145 degrees F (63 degrees C).

Garnish swordfish steaks with parsley and serve with lemon wedges.

Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover and refrigerate for at least 1 hour.

Stir together lemon juice, olive oil, and remaining rosemary in a small bowl. Set aside.

Preheat a grill to medium heat.

Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking.

Grill fish, turning once, until fish can be easily flaked with a fork, about 10 minutes. Remove fish to a serving plate. Spoon lemon sauce over the fish and top each fillet with a slice of lemon for garnish.

Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.

Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.

In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.

Place marinade in a small saucepan and cook over high heat until reduced by half.

Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.

Meanwhile, marinate swordfish in teriyaki sauce, 5 minutes per side.

Grill swordfish, basting frequently with melted butter, until fish flakes easily with a fork, 5 to 6 minutes per side.

Season with garlic powder and serve.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.

Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.

Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.

Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Brush both sides of swordfish with olive oil.

Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.

Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

Preheat grill for medium heat and lightly oil the grate.

Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.

Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.

Pour the pureed mango mixture over the salsa and mix well.

Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.

Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Gather all ingredients.

Crush the habanero and kosher salt into a fine paste with a mortar and pestle.

Whisk in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.

Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.

Preheat a charcoal grill until coals are very hot.

Coat filets on both sides with olive oil and season with salt.

Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.

Plate fish as desired and top with white hot sauce and green onions.

Preheat an outdoor grill for medium heat and lightly oil grate.

Melt butter in a saucepan over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Remove from heat; stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture; let stand for about 2 minutes.

Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill until scallops turn opaque, turning once, about 4 to 5 minutes.

Return remaining butter mixture to saucepan; bring to a boil, then reduce heat to low and keep warm while scallops cook. Toss or brush over grilled scallops and serve.

Gather the ingredients.

Use a sharp knife or scissors to remove silverskin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher's twine to secure. Tie tenderloin in 1 1/2- to 2-inch intervals to help it keep its shape during cooking.

Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill.

Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate.

Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.

Move tenderloin to the cool side of the charcoal grill, or if using a gas grill, turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill.

Let tenderloin rest 15 minutes before carving.

Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.

Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.

Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.

Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.

Spread 6 slices of bread with 2 tablespoons butter on one side.

Lay buttered slices of bread, butter side down, on an extra large baking sheet.

Spread bread slices evenly with cream cheese.

Top each bread slice with 2 slices of Cheddar cheese

Top cheese with remaining bread slices.

Spread tops of bread slices with 2 tablespoons butter.

Bake sandwiches for 12 to 14 minutes, flipping once, until cheese is melted. Let sandwiches cool at least 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

Meanwhile, prepare soup mixture. Whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder in a bowl. Stir in chopped tomato.

Cut toasted sandwiches into 1-inch cubes.

Pour soup mixture into prepared dish.

Place cubes evenly over soup mixture in dish; pressing slightly to submerge in soup mixture.

Sprinkle with shredded Italian blend cheese.

Bake until heated through, golden brown, and cheese is melted, 25 to 30 minutes.

Pour olive oil into a 4-quart saucepan to cover the bottom and heat over medium- high heat. Add butter and allow to melt. Add onions and cook, stirring once or twice, until soft and translucent, about 6 minutes. Season with salt and cook for 2 more minutes, making sure the onions don't burn. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with their juices and vegetable broth. Bring to a boil, reduce heat and simmer, uncovered, untile flavors are blended, about 20 minutes.

Puree tomato soup with an immersion blender until smooth. Pour tomato soup back into the sauce pan. Slowly pour in cream and stir to blend. Keep soup warm over low heat.

Meanwhile, for grilled cheese croutons spread 1 1/2 teaspoonsbutter on each of the 8 slices of bread. Place about 1 tablespoon cheese per slice into a non-stick skillet. Place bread, butter side down onto the cheese. Top bread with another 1 tablespoon cheese.

Allow cheese to melt. Place slice of bread on top of the melted cheese, buttered side faced up. Add 1 tablespoon cheese to the buttered side. Turn the sandwich over to let the cheese on the outside melt and lightly brown. Once cheese is browned, remove sandwiches and cut into 1-inch cubes.

Ladle soup into bowls, garnish with basil and grilled cheese croutons. Enjoy!

Make the Garlic Butter Tomato Sauce. Pour the tomatoes into a dry nonstick skillet. Heat until they start to get just slightly charred on the outside. Reduce heat and add one tablespoons of butter and give it a stir (it will probably splatter). Press the tomatoes gently with the back of a wooden spoon to release their juices. Add balsamic, garlic, and one more tablespoon butter. Simmer all together until thick and yummy. Season with salt and pepper.

Assemble. Layer the pesto, cheese, and tomato sauce onto a slice of bread. Top with a slice of bread, spread with butter on the outside of the bread. (Repeat for second sandwich.)

Pan-fry. Transfer your sandwich to a skillet over medium high heat. Cook until the cheese is melted, flipping once or twice to get both sides browned. When you pull that sandwich off the skillet, let me just tell you: you are in for THE BEST MOMENT OF YOUR LIFE.

Preheat the oven to 425 degrees. Slice the potato and carrots lengthwise, making thin pieces that will lay flat on the sandwich. Place on a baking sheet and drizzle with olive oil. Pull leaves off herbs and sprinkle over vegetables (or use whole sprigs, but remove after roasting). Season generously with salt and pepper.

Roast for 10-15 minutes, flipping when vegetables start browning. Remove from oven when vegetables are tender-crisp and have a light brown crust.

Heat a skillet or griddle to 400 degrees. Slice the cheese into thin pieces. Butter the bread on the outside; layer with cheese, vegetables, and cheese. Grill for 5-10 minutes or until cheese is melted and outside of bread is browned and crispy.

Preheat griddle or panini press to medium-high heat.

Assemble 2 sandwiches in this order: bread, 1 1/2 tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread.

Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.

Chop the ingredients to roughly the same size, and stir them together in a bowl. Done!

Add a slice of provolone to a piece of bread. Top with a layer of salami, prosciutto, and pepperoni. Divide the meat evenly among the four sandwiches.

Top meat with a handful of fresh basil leaves and a second piece of provolone cheese. Add second piece of bread and press down slightly to keep the sandwich together.

Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich you are cooking. Usually, I cook two at a time. When the butter has melted, add the sandwich and coat the bread with the melted butter, then flip and coat the second side as well.

Let sandwiches cook over medium-low heat for about 3 to 4 minutes per side, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Done!

Repeat the process for the last two sandwiches. I like to serve the first two to kids while I make the last two for adults, but you can also keep the first two warm in a 200°F oven while you make the last two.

Serve sandwiches with chips, salad, steamed veggies, and/or giardiniera.

Did you love the recipe? Give us some stars and leave a comment below!

Set a rack in the upper third of the oven. Place the butter on a rimmed baking sheet and bake in the preheated oven until it melts, about 5 minutes.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Spread goat cheese evenly on 5 of the bread slices.

Carefully tilt the pan so the melted butter coats the bottom. Arrange all of the bread slices in a single layer in the melted butter on the baking sheet. Ensure the goat cheese is facing up.

Place 1 cheddar slice on each bread slice with goat cheese and place 1 slice each of provolone and 1 slice of Swiss on each plain bread slice.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Return to the oven and bake at 425°F until the cheese is bubbly and the bread is beginning to brown, about 7 minutes.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Remove from the oven and assemble the sandwiches by combining each of the goat cheese slices with the provolone and Swiss slices. Return to oven and bake until bread is golden and toasted, 3 to 4 minutes.

Love the recipe? Leave us stars below!

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Heat a couple teaspoons of butter in a small stick-free pan on medium heat. When the pan is hot and the butter foamy, crack the egg into the pan.

Cook the egg until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that's what you prefer), and remove the egg from the pan to a plate and set aside.

Heat a cast iron pan or griddle on medium high heat. Spread some butter on one side of one slice of rye bread. Place the slice butter side down on the pan.

Add a layer of ham to the bread. Add a layer of spinach to the ham. Place the egg on the spinach. Top with a layer of cheese and finally the second slice of rye bread.

Spread some butter over the top of the top slice of bread. When the bottom slice is nicely toasted, use a metal spatula to carefully flip the sandwich over to the other side. You may need to use your hands to help the flip happen without everything spilling out. If the ingredients do spill out a bit, just gently edge them back in.

Press down with a spatula to help get the heat to the cheese. Cook until toasted on this second side. Remove from pan, cut in half, and eat!

preferably a cast iron one, over medium-high heat for 1-2 minutes.

While the pan is heating, assemble the sandwich, starting with a layer of bread, then cheese, then turkey, arugula, pickles, and another slice of bread.

Butter the side closest to the cheese and place the sandwich butter-side down on to the hot pan to cook.

Once the bottom of the sandwich is browned, about 2-3 minutes, butter the top of the sandwich and carefully flip the sandwich over in the pan. Toast for another minute, then turn the heat to its lowest setting and cover the pan. Watch the cheese, and when it melts you're done. Eat immediately.

Slather the softened butter on both sides of each slice of bread. Add one slice of the mozzarella and one slice of the cheddar to one buttered bread slice and season with salt and pepper. Cover with another buttered bread slice. Repeat to form two sandwiches.

Place the sandwiches in a sauté pan or frying pan set over medium-low heat. Cook the sandwiches until golden brown on both sides, approximately 2 minutes per side. Keep an eye on the heat and reduce it to low if needed—you don’t want the bread to burn before the cheese has melted.

Transfer the sandwiches to a wire rack and allow to cool for 1 minute before cutting in half and serving.

Love the recipe? Leave us stars and a comment below!

Preheat the oven broiler.

Place 6 slices of bread onto a baking sheet. Spread a small handful of mozzarella cheese over each slice. Top with remaining 6 slices of bread.

Mix together butter and garlic powder in a small bowl; brush some garlic butter over tops of sandwiches or spread with the back of a spoon. Sprinkle with dried oregano.

Place sandwiches under the broiler until golden brown, 2 to 3 minutes. Remove the sheet from the oven, flip sandwiches, brush tops with garlic butter, and sprinkle with oregano. Return to the broiler; cook until tops are golden brown, about 2 minutes.

Cut sandwiches in half diagonally; serve immediately with vodka sauce on the side for dipping.