Grilled Bananas

SO SO SO SO good-from the Food Network site.

2 bananas (not too ripe)
2 tablespoons sugar
2 tablespoons ground cinnamon
2 tablespoons honey
Vanilla ice cream, for serving
Bourbon or other liqueur, for drizzling, optional (we drizzled a tiny bit more honey)

Build a charcoal fire or preheat a gas grill. Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces (I only did lengthwise, so each banana made two pieces). Set aside on a clean platter. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.

Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, on top of vanilla ice cream and drizzled with bourbon or liqueur, if desired.

Grilled Fries

I started out using Bobby Flay's recipe from here-but I ended up just using it as a guideline. Here's what I used:

3 potatoes
olive oil
chili powder (enough for a small coat)
garlic powder (same amount)
McCormick's Cinnamon Chipotle Rub (see here) (enough to make it smell tasty)

I chopped up potatoes in fry fashion, coated them in a little olive oil and then sprinkled on the seasonings and mixed to coat. I split them onto three pieces of foil, sealed the pouches, and cooked on the upper part of my grill, turning once, for about 30 minutes. Super yummy (and better than the potatoes I charred two days ago!)

Lime and Chili Rubbed Chicken

This one is from Alli, she found it here! So yummy-we made it tonight. Next time I might add a little more brown sugar!

2	teaspoons chili powder
2	teaspoons packed brown sugar
2	teaspoons grated lime peel
1/2	teaspoon salt
1/4	teaspoon garlic powder
1/8	teaspoon ground red pepper (cayenne)
4	boneless skinless chicken breasts (about 1 1/4 lb)
2	teaspoons olive or canola oil

Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice.

Notes:

Refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor.

You can bake the chicken. Place the rubbed chicken in a foil-lined shallow baking pan and bake in a 375°F oven for 25 to 30 minutes.

Grilled Salmon

I'm really sorry, but first of all, I have to say EW. Anything fish related on here (except for canned tuna) is all Patrick's doing. I don't like it one bit (I know, I'm missing out, blah blah but even the "slight" smell of salmon grosses me out. Anyway-since we have the grill now and I don't have to cook it inside Patrick can make all the salmon he wants. He found this recipe for a "yummy" marinade (had to take his word for it).

1 1/2 pounds salmon fillets
lemon pepper to taste (he used 1/4c lemon juice and 1/4tsp pepper, per reviewer suggestion, since we don't have lemon pepper)
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Grilled Kabobs

I like mine with one red pepper, one green pepper, fresh sliced pineapple, and chicken-marinated in Garlic Ginger sauce-found here-grilled for just a few minutes on each side. How do you like yours?

Grilled Corn on the Cob

Nabbed this recipe from here. Tasty tasty! I think this is just how we'll fix our corn when we grill it-super easy.

6 ears corn
6 tablespoons butter
salt and pepper to taste

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. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Grilled Jalapeno Poppers

Got the recipe here! They were WAY easier than I thought but made sooo much. They lasted a couple of meals! I served them with a little cream cheese to cool it down a bit.

12 large jalapeno peppers
1 cup Mexican blend shredded cheese
6 thick slices bacon (the ones I only used 1/2 slice bacon on were better... otherwise it was too much, personally, but Patrick liked the full slice of bacon ones)

Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.

Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.

Remove from grill and serve while hot.