Category Archives: Grilling Meal

Almond Crusted Salmon

So, I really want to love salmon… I really do! I know how good it is for you and how simple it can be to cook it. But, I just still am struggling to find the one recipe that negates the fishy flavor and truly makes me love salmon. So, we keep experimenting with new recipes each week (I am making it my goal to make salmon once a week) and this week’s was probably my favorite out of what we have tried. I can’t say that I love salmon yet but I liked this one best so far. My husband, who does like salmon, said it was delicious!

I served it with Roasted Veggies with Tahini Sauce. Personally, I loved the side dish the most!

P.S. I have found that if I buy the high quality, wild-caught Alaskan salmon, it is definitely a vast improvement over the lesser expensive options. Another reason why we eat it only once a week – too expensive to do it more often…

BTW, this picture is pretty sad… it tastes better than the picture portrays it, I promise!


Almond Crusted Salmon

4 fillets wild-caught Alaskan salmon, skin removed
1/4-1/2 c. almond meal
honey-Dijon mustard


Rinse salmon fillets, pat dry, and sprinkle with salt/pepper to taste. Scoop a dollop of honey-Dijon mustard onto each fillet and brush to coat. Do the same to both sides. In a shallow bowl, place almond meal. Dip salmon fillets in almond meal and press to coat.

Place fillets on a pan, either covered in parchment paper or tin foil. Bake at 375 degree for about 15 minutes or until fillets flake. Serve immediately.

Husband Rating: 5 out of 10

Food for Thought: I definitely think this could be a meal for the grill. I would recommend doing it in a grilling pan simply so that the “breading” doesn’t come off when you flip the salmon.


Gorgonzola Stuffed Burgers with Caramelized Onions

We have been working on a landscaping project in our backyard and now that we are another step closer to the finish we wanted to grill out and enjoy our beautiful new patio area. I figured I would try a new burger and this sounded delicious to me. It was SUPER simple to make and we loved them. The burgers actually turned out sweet tasting which was really nice. I served it with a gluten-free tabbouleh and some of my red cabbage sauerkraut.



Gorgonzola Stuffed Burgers with Caramelized Onions

1 lb. ground beef (preferably 100% grass-fed)
3-4 Tbsp. crumbled gorgonzola cheese
salt/pepper to taste
1 sweet onion, sliced
1 Tbsp. coconut oil


Divide ground beef into 8 balls. Flatten into 8 thin patties. In the middle of 4 of the patties, place a few tsp. to a Tbsp. of gorgonzola. Place another patty on top and press the edges together. Season with salt/pepper.

In a small pan, heat coconut oil over medium-high heat. Add onion and cook until golden and caramelized.

Heat a grill to medium-high heat. Cook for 4-6 minutes on each side or until desired doneness. Serve topped with caramelized onions.

(For you non-g/f people, you could serve it on a bun but I didn’t think it needed it!)

Husband Rating: 6 out of 10

Pesto Chicken with Havarti and Caramelized Onions

This was originally a recipe for a sandwich. But, I am really not eating much bread now that I am g/f and have found this recipe is still DELICIOUS just as a chicken breast and not on the bread! So, I decided to repost the recipe for all of you to enjoy with us! It’s super easy as well. We had it with a caprese salad and some grilled broccolini (grilled with butter, sea salt, and pepper in tinfoil packets).

*The only ingredient you really need to check out is the prepared pesto – just read the label to make sure the ingredients are all ‘safe’. Not all have desirable ingredients in them. Or, to be really safe, make it yourself. I never have but I understand it is not too hard to do.

Pesto Chicken with Havarti and Caramelized Onions

Pesto Chicken with Havarti and Caramelized Onions

4 chicken breasts
4-6 Tbsp. basil pesto
2 small yellow onions, thinly sliced
1 Tbsp. grapeseed or coconut oil
sliced sliced havarti cheese


Place chicken breasts in a large freezer bag and seal.  Pound with a kitchen mallet (or in my case because I don’t have one, I use my rolling pin) until thin.  Add the pesto to your bag and marinate for 4-6 hours.

In a small skillet, heat oil over medium high heat.  Add the onions and a little bit of salt and saute for about 15 minutes or until caramelized.

Heat a grill to medium high heat. Remove chicken breasts from the bag and grill for about 4 minutes per side or until cooked through.  Serve chicken topped with a slice of Havarti and some caramelized onions.

Husband Rating: 9 out of 10

Sweet Potato and Black Bean Taco Packets

First of all, I just have to share my excitement at the birthday present I got this week – new stainless steel cookware!  I feel like a real chef now!  🙂 Aren’t they pretty!!!  I do realize I will have to do a bit of retraining as I was using non-stick before but I am up for it.  Not only are they great for cooking with, they are toxin free – nothing getting into my food from the non-stick coatings of my previous set!  Yay! image

Now, onto tonight’s dinner which was a complete winner (and I think it was because I got to use my new pans!). Just kidding… but truly, this meal was amazing!  I have been trying to use up the meat in our deep freeze because we are planning on buying a 1/4 of a grass-fed cow and will need the space.  I also didn’t have time to grocery shop this past weekend so have been just cooking from what is available in the pantry, fridge, and freezer.  With that being said, I am glad that I had on hand what I did because this dinner was a 10!!!

And, Wilford clan, you will get to try this as I plan on doing this for our meal over the 4th of July at the cabin.  It was so easy to make that I know I can easily do it for our group of 8 adults and 3 kids.  Although I cooked this recipe inside (due to our lovely unpredictable MN weather), I think it all could easily be grilled too!


Sweet Potato and Black Bean Taco Packets

1 lb. beef sirloin
1/4 c. lemon juice or lime juice (I used lemon simply because I was out of lime but either would be tasty)
2 Tbsp. olive oil
1 tsp. cumin
1 tsp. oregano
3 garlic cloves, minced

2 sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 c. fresh spinach, chopped
2-3 Tbsp. butter
1 can tomato sauce
1 can black beans, drained and rinsed
Seasoning for foil packets: oregano, chili powder, garlic powder, cumin, salt, pepper (*see note below re: amounts)

2 Tbsp. grape seed oil or coconut oil
taco shells (I found some G/F ones made with organic corn at Trader Joe’s)
shredded sharp cheddar

Optional: tomatoes, guacamole, avocado, salsa

*Seasonings Note: I didn’t actually measure the amounts of seasoning I put in the foil packets… just did a few shakes of each.  However, if you are someone who needs measurements, I would recommend using your favorite taco seasoning and just put about a 1-2 teaspoons of it in each packet.


In a large zipper bag, combine olive oil, juice, cumin, oregano, garlic, salt/pepper. Mix together and add sirloin. Marinate for at least 4 hours – the longer you marinate, the more tender the steak will be. Cut into bite-sized pieces. (If grilling, see “Food for Thought” before cutting up.)

Set out 6 squares of tin foil. In each square, add 1/6 of the sweet potato, spinach, tomato sauce, and black beans. Add a pat of butter and seasonings. Seal the packets (see below) and place in an oven preheated to 425 degrees. Bake for 25-30 minutes or until sweet potato is tender.

Meanwhile, heat oil in a pan. Add sirloin pieces and cook in medium high heat for 2-4 minutes or until desired done-ness.

Carefully open foil packets. Layer each taco shell with meat, shredded cheese, and sweet potato fillings. Add any other optional toppings you wish to add and enjoy!

Husband Rating: 10 out of 10

Food for thought: If you are grilling this meal, I would recommend leaving the steaks whole and grilling to your desired done-ness and slicing afterwards.  Just make sure you let them sit for a few minutes after you remove them from the grill to allow the juices to redistribute throughout the meat.  The foil packets should take a similar amount of time on a grill at a medium-high heat.

I also think that if you are looking for a good meatless meal option, simply have just the foil packets on tacos and leave out the steak.  It definitely could stand on its own and be a great meal!

Garlicky Grilled Veggies

I love being able to toss everything from dinner onto the grill – means minimal clean-up in the kitchen!  I needed to branch out a little from the usual peppers, zucchini, red onions, etc…  So, tonight I tried something different.  And, I think that it turned out great!  The veggies were perfectly cooked and with a good flavor.  It’s even better when they get a little charred on the bottom as well!  Yummy!


Garlicky Grilled Veggies

Recipe adapted from

1 head cauliflower
1 bunch broccoli
1 medium tomato
2 Tbsp butter (melted) or olive oil
3 cloves garlic, minced
sea salt/pepper to taste

Chop the cauliflower and broccoli into bite-sized florets.  Dice the tomato.  Combine the veggies with the butter/olive oil, garlic, and seasoning.  Wrap in a tin foil packet.  Place on a hot grill, and cook for about 20 minutes flipping once in the middle.  Enjoy!

Grilled Lime Chicken with Fresh Guacamole

Finally it seems like the warmer weather will stick around.  And so, I feel the need to get grilling again!  Forget all this baking and roasting nonsense… let’s get outside!  I thought this recipe seemed fresh and summery.  We had it with some grilled broccoli and a side salad. I love summer cooking!

P.S. I forgot to take a picture of my meal tonight… but I am sure we will be having this again so I will add the photo in later. 🙂

Chicken Marinade

1 c. lime juice
1/4 c. olive oil
1/4 c. chili powder
2 tsp. cumin
2 tsp. oregano
salt/pepper to taste
4 chicken breasts

Combine first six ingredients and mix well. Place chicken breasts in a shallow bowl and pour marinade over the top. Marinate for at least 3 hours (up to 48 hours). Heat grill to medium heat. Cook chicken about 5-6 minutes per side or until chicken is no longer pink in the middle. Enjoy!


2-3 ripe avocados
1-2 small tomatoes
splash lime juice
splash olive oil
splash red wine vinegar
salt/pepper to taste
optional: jalapeno, seeded and minced

Remove the pit (and save) the pit from the avocadoes. Mash in a bowl. Add tomatoes, lime juice, olive oil, and salt/pepper. Replace pits into the guacamole until just before serving to help preserve the green color.

Husband Rating: 8 out of 10

Food for Thought: This would be an easy marinade to make ahead of time.  Combine all the ingredients (including the chicken) and toss in a freezer bag.  Just thaw and cook as directed!

This would also be delicious shredded up and eaten as part of a taco or taco salad.  The flavor was versatile and not spicy, which was good for my kids!

Pesto Chicken Sandwiches with Caramelized Onions

Mmmmm, why go out to eat at a restaurant when we can have delicious meals like this at home?  This turned out amazing.  I got the recipe from one of my favorite food blogs,  I highly recommend checking out her blog if you have time.  Her recipes always turn out delicious!  This meal was amazing and quite easy to do.  We will definitely be making this one again.  We served it with a caprese salad on the side.  Yummy!

Pesto Chicken Sandwiches with Caramelized Onions

6 chicken breasts
1 c. basil pesto
2 small yellow onions, thinly sliced
1 Tbsp. olive oil
pinch salt
tomatoes, sliced
sliced havarti cheese
sesame buns
mayonaise (optional)
extra basil pesto (optional)


Place chicken breasts in a large freezer bag and seal.  Pound with a kitchen mallet (or in my case because I don’t have one, I use my rolling pin) until thin.  Add the pesto to your bag and marinate for 4-6 hours. 

In a small skillet, heat olive oil over medium high heat.  Add the onions and a little bit of salt and saute for about 15 minutes or until carmelized. 

Heat a grill to medium high heat. Remove chicken breasts from the bag and grill for about 4 minutes per side or until cooked through.  Add a slice of havarti to each chicken breast and continue cooking an additional 30 seconds until cheese starts to melt. 

Toast buns (spread a bit of olive oil or butter on the buns if you are planning on toasting them on the grill to prevent burning).  On each bun, place on chicken breast, some onions, and a slice of tomato.  If you like, also spread some mayonaise and extra pesto on the bun.  We used mayo but not pesto and it was delicious! 

Husband Rating: 9 out of 10

Food for Thought: This would be easy to have in the freezer ahead of time.  Simply pound the chicken and then add the pesto and freeze.  If you wanted to make this meal in the winter when the grill wasn’t available, I would use a grilling pan on the stove or try baking the chicken as I am sure it would turn out delicious that way too.  It was definitely a delicious meal we plan to make again and often!

Cilantro Lime Marinated Flank Steak

I know it is a good meal when my husbad says to me, “Next time we have company, serve this.”  It was delicious, presented well, and was easy to make!

Cilantro Lime Marinated Flank Steak

Recipe from

1 c. fresh cilantro
1/4 c. fresh lime juice
2 1/2 Tbsp. olive oil
4 cloves garlic
2 green onions, chopped
1 Serrano chili, seeded, chopped
3/4 tsp. sea salt
1 lb. flank steak


Place cilantro, lime juice, oil, garlic, green onions, Serrano chili, and sea salt together in a food processor or large bowl.  Food process or blend with an immersion blender until smooth.

Place flank steak in large freezer bag and pour half the marinade into the bag.  Squish the bag so the marinade is completely covering the flank steak.  Place into the refrigerator and let marinate for 3-4 hours.  Reserve other half of the marinade as a dipping sauce.

Remove steak from refrigerator 30 minutes prior to grilling.  Preheat grill to medium high heat.  Brush grill grate with oil.  Grill flank steak for 2-3 minutes per side for medium-rare.  Remove from heat and let the meat rest for 5-7 minutes before slicing and serving with reserved sauce.  Enjoy!

Husband Rating: 8 out of 10

Food for Thought: We served this with some grilled peppers and guacamole and chips and it was a delicious combination.  I also thought that it would be good sliced thinly and served in tortillas fajita style.

Food for Thought:

Baja Fish Tacos

I love fish tacos… they always take my husband and I back to our vacation in Mexico this past winter.  The recipe I tried tonight was delicious.  Our favorite parts were the Pico de Gallo and the Southwestern Slaw.  The fish was just a nice base for it!  We agreed that we would even love to simply do black bean tacos with the Slaw and Pico next time. 

Baja Fish Tacos

Recipe adapted from

2 lb. talapia or other mild white fish
1/2 c. vegetable oil
3 Tbsp. lime juice
5 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. coriander
1 1/2 tsp. minced garlic
salt/pepper to taste
tortillas (we used whole wheat)
Southwestern Slaw (see recipe below)
Pico de Gallo (see recipe below)
Mexican Crema (see recipe below)


Combine first 8 ingredients in a large freezer bag.  Either freeze and thaw in fridge on cooking day or marinate 3-4 hours.

Remove fish from marinade and grill over medium high heat for about 4 minutes per side until fish is flakey.

Cut fish into large chunks.  Divide over tortillas with a scoop of southwestern slaw, pico de gallo, and Mexican crema to top. 


Southwestern Slaw

2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapenos
2 tsp chopped cilantro
Salt, to taste
Combine all ingredients and allow to marinate at least 30 minutes or up to 8 hours.
Pico De Gallo
1 cup medium-dice tomatoes (seeded before dicing)
4 tsp minced red onion
1/2 tsp red wine vinegar
1/2 jalapeno, seeded and finely chopped
Salt, to taste
1 tbsp cilantro, finely chopped
Combine ingredients, stirring well.  It is ready to use immediately but can be stored in the fridge for up to 2 days.
Mexican Crema
1/2 cup Mexican sour cream
1/2 tsp finely grated lime zest
2 tsp lime juice

Combine all ingredients well.  It is ready to use immediately but can be stored for up to 2 days in the fridge.

Husband Rating: 7 out of 10

Pineapple Pork Marinade

This is another one of those great make ahead marinades that I did with my friends.  You can toss it all together and keep it in your fridge for up to a week or freeze and thaw when you are ready to cook.  The kids loved the sweetness but it wasn’t overly sweet for my husband and me.  I used pork tenderloin in it but it would also be delicious with chicken, maybe on kabobs with large chunks of grilled pineapple.  Ahhh, next time….  But, it was great with pork.  I served it with a rice pilaf and some garlicky greens.  It was a nice, summery meal! 

Pineapple Pork Marinade

1 c. crushed pineapple
1/3 c. soy sauce
1/3 c. honey
1/4 c. cidar vinegar
2 cloves garlic, minced
1 tsp. garlic powder
1/4 tsp. powdered cloves

Toss all of the ingredients together in a large freezer bag.  Add your choice of meat (I used 2 pork tenderloins) and marinate in the fridge for several hours or freeze.  Be sure to thaw in the fridge when you are ready to cook. 

I grilled the pork over medium heat for about 8 minutes a side.  But cooking times will vary depending on the meat you use. 

Husband Rating:

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