Grilled Haddock

Grilling the Haddock Fillets
(File Photo)

Last night Grilled Haddock was on our menu!  It is always very easy to prepare and is also a delicious dinner.  The Haddock fillets are coated with Olive Oil, Paprika and Thyme and then placed in a grilling basket on the grill.  Before you know it, it is ready to be served along with a vegetable and a salad.  On a warm evening it comes in handy to remember grilling is an option at dinner time. 

For my complete Instructions, click here.

Enjoy!
Yummy!    

Grilled Zucchini

Grilled Zucchini

Warm grilled Zucchini halves always taste so delicious!  In the warmer months- like in the summer- this is a great side dish at dinnertime!  It is placed on our grill after being coated with Olive Oil, Basil and Oregano.  Sometimes, I add garlic powder, too.  It is so easy to prepare, grills quickly and tastes so yummy!  Any extra pieces are refrigerated.  The next night they are cut into smaller pieces and added to a veggie salad.   

If you have not enjoyed this very easy delicious side dish, add Zucchini to your grocery list or Farmers' Market list this week and try it.  The recipe is below: 

Recipe for Grilled Zucchini!     

Enjoy!
Yummy!           

Grilled Swordfish!

Grilled Swordfish

The warm weather has arrived!  Here in Western Massachusetts we have gardening on our minds!  It's time to start purchasing our annuals, perennials and seeds too.  The garden centers were crowded today with so many enthusiastic people choosing the plants that will add color to their yards this Spring, Summer and Autumn.  Some people are also planning their vegetable gardens. 

Today is a beautiful sunny day and our local grocery store has fresh Swordfish in the Seafood Department.  I knew what we would be having for dinner.  Grilled Swordfish!  It's easy to prepare and does not take long to grill.   

The amount of needed grilling time depends on the size of the piece of Swordfish Steak and your grill. Using our grill it usually takes 14- 15 minutes total grilling time.  7 minutes on each side.

For my Grilling Swordfish recipe, click here.  Yes, it is worth the click! 

Now that we have returned to shopping "in person" in our grocery store, Mashed Potatoes and a veggie salad will also be served.  It's amazing how much we missed eating Mashed Potatoes when I was planning our menu for one and one-half weeks at a time.  We also did not have fresh seafood as much as we usually do.  However, a bag of frozen Shrimp was always in our large freezer.  Frozen Shrimp has become a staple for me and purchasing it "on Special" is the best way.  This past year+ has certainly been challenging, but the future looks so bright!

Enjoy!
Yummy!     

   

~Grilled Haddock~

Grilled Haddock
(File Photo)

One day last week it was pleasantly warm outside.  Earlier that day about 1 pound of Haddock fillets had been purchased from our grocery store.  The day passed way too quickly and before I realized it, I needed to make decisions about dinner!  I knew we would be enjoying this seafood prepared- some way.  Exactly how I wasn't sure.  That was when our grill came in handy!  It was the first time this Spring that we enjoyed Grilled Haddock!  It is so easy to prepare and takes a short amount of time to grill.  A grilling basket/ container comes in very handy here!  A sauce is not needed to add extra flavor.  The Paprika and Thyme work so well here.

For the recipe, click here.

Haddock fillets will be added to our next grocery list.  If the day is pleasant outside, that is probably how I will prepare this seafood, again!

Enjoy!
Yummy!

Tomato & Grilled Zucchini Salad

Tomato & Grilled Zucchini Salad

When preparing dinner I usually take out my iPad, place it on my kitchen counter & cook- using recipes on my blog or others I've saved.  There are countless yummy foods that I've posted that we like.  The ingredients are usually on hand, too.          

Now, it's the time of year to BBQ!  Zucchini is a veggie that we like sauteed, but during the warmer months it finds a place on our grill whenever we're grilling dinner.  Oregano, Basil & Garlic Powder added to the Baking & Sauteing Olive Oil give that veggie great flavoring!  Usually 3 or 4 Zucchini are prepared.  They are so good! 

One of the Grilled Zucchini are not eaten at dinner.  It's saved for Tomato & Grilled Zucchini Salad the next day!  This cold salad is just yummy with a little Balsamic Vinaigrette drizzled on top!

Tomato & Grilled Zucchini Salad

Ingredients:
1- 2 Grilled Zucchini, cold (Directions for grilling) 
1 Large Tomato- cut into chunks
Feta Cheese
Balsamic Vinaigrette

Directions: 

1. Cut Grilled Zucchini into slices.
2. Cut Tomato into chunks.
3. Place into serving dishes.
4. Sprinkle on Feta Cheese.
5. Drizzle Balsamic Vinaigrette on top.

It's a delicious cold salad!

Enjoy!
Yummy!

        

Grilled Pork Tenderloin

~May 2016~

Sometimes there's just no foodie photo!  What??!!  You may think- no foodie photo.  That is true- no foodie photo.  Dinner happened so quickly.  Instead, here's a photo taken from our driveway.  Spring is here in great splendor with flowering bushes & colorful leaves popping out! 

Today was a sunny warm day & our thermometer read 80°F.  Such comfy weather!  Definitely grilling time!  A 1 Lb. Pork Tenderloin had been purchased yesterday & an opened bottle of BBQ sauce was in the fridge.  Dinner was quick & easy & yummy.  Bowties n Cheese, a fruit salad & slices of tender, moist, yummy grilled Pork Tenderloin.

I like Pork cooked well done (no pink), so this method of grilling a 1 Lb. piece works so well for me.

Grilled Pork Tenderloin

Ingredients:
1 Lb. Pork Tenderloin
1/3 Cup BBQ Sauce

Method:

1. Heat Grill.
2. Rinse Pork Tenderloin under cold running water.
3. Place on a large platter.
4. Pour about 1/3 Cup BBQ Sauce on top.
5. Turn Pork Tenderloin over until totally coated with Sauce.
6. Grill on one side for 14 Minutes.
7. Using grilling tongs, turn Tenderloin over & grill other side until done.  With our grill a Medium Heat for total of 27- 29 Minutes.
8. Remove from Grill & place on a clean plate.
9. Let sit for 5 Minutes.
10. Cut into slices on diagonal & serve.

While the Pork Tenderloin was grilling, the Pasta was cooking & the salad was prepared.  Quickly dinner was ready.  It was after dinner I realized there was no foodie photo to share.

Enjoy!
Yummy!

        

~Happy Easter!~

A small amount of snow is still here.

A sight I've been patiently waiting for!  There's a path to our outdoor grill!  With the warmer temps &  sunshine these past couple of weeks and then a bit of rain, the snow in our yard has been disappearing.  Almost like magic!  However, our outdoor grill & deck were still surrounded by the white stuff!  Earlier this week Jim cleared a path to our grill.  The path got much larger.  Grilling on Easter Sunday sounded so good!  It's happening!  Woohoo!

Happy Easter!!!

Enjoy!

      

"Peruvian Grilled Chicken"

"Peruvian Grilled Chicken"

Was it the Cumin?  The Paprika? Or the Lime Juice that smelled so good when the cover to our outdoor grill was opened?  This combo along with Garlic & Oregano resulted in a wonderful aroma floating through our Family Room screen!  I knew I was hungry, but suddenly I was famished!  Then, my DH turned the chicken that was grilling over to grill the other side.  We totally loved the flavor while enjoying dinner that evening.  No need to purchase any bottled marinade for this recipe.  You have the marinade ingredients in your fridge & pantry!

Two weekends ago we had a "Family Get-Together".  So FuN & a family tradition!  This entree was definitely on our menu- very tasty, very tender slices of marinaded chicken.  Oh, it's outdoor grilling time!

This recipe, "Peruvian Grilled Chicken", was one that I had literally ripped out of our local Springfield Republican back in 2007. The recipe had been reprinted from the Sept. 2007 issue of Gourmet Magazine.  So glad I saved it!

The chicken breasts are marinated 4- 8 hours or overnight in a great combo of ingredients!  A gallon sized Ziploc Freezer bag works so well, here.  If you enjoy the taste of tangy Lime Juice, Cumin & Paprika, you'll definitely like this marinated grilled chicken.  Try it, you'll like it!

"Peruvian Grilled Chicken"
     adapted from Gourmet Magazine  
            via Springfield Republican

Ingredients:
3 Boneless Skinless Chicken Breast halves

*****
Marinade:
 In a Gallon sized Ziploc Freezer bag combine & mix the following:

1 teaspoon Garlic Powder
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper - or less according to taste
1 Tablespoon Olive Oil for sauteing & baking
1/3 Cup Lite Soy Sauce
3 Tablespoons Lime Juice

Method:

1. Prepare marinade by combining ingredients in Gallon sized Ziploc Freezer Bag.
2. Add 3 boneless skinless Chicken Breast halves to Ziploc Gallon sized Freezer bag. (I still rinse the chicken under cool running water & then carefully clean my work surface later.)
3. Place closed Ziploc Bag in/ on a dish & refrigerate for 4 - 8 hours, or overnight.
4. Turn once.
5. Heat grill.
6. Remove Chicken from bag to drain.  Do not save marinade. 
7. Grill Chicken.  Our grill requires 12 Minutes each side of chicken.  Grilling time depends on size/ thickness of Chicken & your grill.
8. After grilling, place on clean platter.  Let stand 5 minutes before cutting into slices.

I like to grill 3 chicken Breasts & use the leftover slices in a cold salad platter for dinner the next evening.

Cold Salad Platter

This is a "try it, you'll like it" recipe.  For our "Family Get-Together", I prepared a triple batch - each marinading separately.  There were no extra slices for any cold Salad Platters the next evening!  The Lime Juice gives it an extra kick!

Enjoy!
Yummy!

Grilled Haddock Dinner

Grilled Haddock Dinner!

The sun is shining and we are surely making up for the chilly damp days of spring.  This AM I was unsure what we would have for dinner.  When I asked my DH, he reminded me of a blog - A Tasty Thought by JG.  It is summer and suddenly I remembered my top blog post of ALL time.  So, it was definitely a day to purchase the fresh "wild caught" Haddock in our local grocery store and find my grill basket, because it's outdoor grilling time tonight!  This recipe is very easy & yes, previously frozen "wild caught" Haddock also tastes great!

Grilled Haddock

Ingredients:
Haddock Fillet(s)
Olive Oil
Paprika
Thyme

****
Grilling Basket/ Container
PAM

Method

1. On a large dish pour about 2 Tablespoons Olive Oil.
2. Sprinkle a little Paprika & Thyme on top. 
3. Rinse Haddock Fillets under cold running water and place on top of Olive Oil & Spices.
4. Turn Fillet(s) over to coat other side.
5. Place Haddock Fillets in grilling container/basket that has been sprayed with PAM.
6. Grill Fillets on preheated grill.
7. **A 1 lb. piece requires 5 - 8 minutes on each side, depending on thickness of Fillet.
8. Turn Fillets over one time to grill during grilling process.
9. Enjoy!  

**Grill the Fillets slowly using a Low to Medium heat setting to retain the moisture.

Summer, the outdoor grill, an easy meal to prepare - what can be better?  The 2 side dishes will be posted other days.  They were so tasty served along with the Grilled Haddock!

Enjoy!
Yummy!

~Grilled Swordfish~

Daffodils facing the sun!

The bright yellow Daffodils are blossoming in our front cut-out!  Golden forsythias stand out in our backyard.  It's Spring and yesterday it felt mighty fine to be outdoors without a jacket!  Yes, I did write without a jacket!  Another quick look into our backyard and our grill is spotted.  It's been a tease during the harsh winter months just sitting on the side of our deck - covered - waiting to be used.   

Yesterday, the lid of the shiny grill was opened and a Swordfish Steak was placed on the grill.  Swordfish has been a fave of mine way back from my childhood.  The only way my mom prepared it was using the broiler.  However, I've learned that Grilled Swordfish is absolutely delicious!  And it requires little clean-up after dinner.

I've posted my method for grilling Swordfish in the past.  After totally enjoying this grilled fish along with a veggie salad & a microwaved "baked" potato, I decided to share it once again.  So good! 

Grilled Swordfish
(File Photo)

Grilled Swordfish

Ingredients:
1 lb. Swordfish Steak
Olive Oil
Paprika - about 2 shakes from the bottle

Method:

1.  Preheat outdoor grill.
2.  Pour about 2 Tablespoons Olive Oil on a large dish.
3.  Sprinkle a little Paprika on top of Olive Oil.
4.  Rinse Swordfish Steak under cold running water.
5.  Place on Olive Oil/Paprika in dish.
6.  Turn Swordfish over to coat other side.
7.  Place on heated grill and put grill cover down.
8.  Grill for 7 minutes and 30 seconds.  
9.  The fish is turned over & grill other side for 7 minutes and 30 seconds.

 *** The amount of needed grilling time depends on the size of the piece of Swordfish Steak and the grill.  Using our gas grill turned up 3/4 heat a 1 lb. piece requires 7 minutes and 30 seconds on each side.  The cover is down while grilling.

Do you enjoy grilled seafood?

Enjoy!
Yummy!

~Dreaming~

Dreaming!

Snow blowers, snow shovels, snow plows & snow rakes!  They are the words of the month.  Sleet, rain and distant thunder (today) have been added to the mix.  However, whenever I look outside at our snow covered grill, one thought comes to mind while day dreaming.  Grilled Sockeye Salmon!  Much snow has melted in the last day, but grilling is still only a dream!

When the weather get warmer we will Enjoy!
Yummy!

Sockeye Salmon - on the Grill

Sockeye Salmon on the grill.

A sunny day in Massachusetts! Temperatures in the low 70°'s.  The vibrant yellow forsythias & daffodils are blossoming!  Tulip buds are now visible!  Spring!  Tonight was definitely a great evening to grill "wild caught" Sockeye Salmon for dinner.

Originally, this was not in my dinner plans for tonight.  However, who can resist grilling seafood on a beautiful spring evening?  A 1 lb. fillet of "wild caught" Sockeye Salmon (previously frozen) was purchased at our local Big Y's seafood department and the grilling basket was located.

This is an easy, quick dinner that tastes so good! 

Grilled Sockeye Salmon

Ingredients:
Salmon Fillet
Olive Oil for sauteing & baking
Paprika

***A grilling basket/ container  is a very handy tool to use.  It is sprayed with PAM before placing on the heated grill.

Method:

1. Heat grill.
2. On a large dish pour about 2 Tablespoons Olive Oil for sauteing & baking.
3. Sprinkle about 1/8 teaspoon Paprika on the Olive Oil.
4. Rinse Salmon Fillet under running cold water.
5. Place fillet on Olive Oil/Paprika skin side up.
6. Turn fillet over and coat other side with Oil mixture.
7. Place fillet on/in grilling basket/container that has been sprayed with PAM.
8. Grill on one side and then grill other side. 
9. Grilling time - A 1 lb. piece requires 5 - 7 Minutes on each side.

***The amount of needed grilling time depends on the size of the piece of Salmon Fillet and also on the Grill.

Serve with a microwaved "Baked Potato" and a veggie salad!

Enjoy!
Yummy!

  

Enjoy...

Have a Happy & Safe Fourth of July!!!

Enjoy!

Baked Sockeye Salmon

Looking out my kitchen window this past weekend I saw sunshine, shadows, perennials budding and flowers!  It's quite amazing, considering the Halloween Nor'easter that visited my area of my state late last October.  Things are looking good and we are really thankful!

 
Yesterday, the Irises were still beginning to blossom, but our skies were filled with clouds and raindrops were falling.  The plan of Grilled "Wild Caught" Sockeye Salmon for dinner needed to be changed.  As during the cold winter weeks Baked Sockeye Salmon was a great alternative.  Yum! It's another quick and easy entree that tastes so good!   

Baked "Wild Caught" Sockeye Salmon

Oven:  350° F     Baking Time: 20 Minutes for a 1 lb. fillet

1. Preheat oven to 350°F.
2. Line a baking pan with foil and spray with PAM.
3. Place 2 Bay Leaves in middle of baking pan.
4. Rinse fillet under cold running water.
5. Place on Bay Leaves, skin side down.
6. Drizzle about 1 to 1 and 1/2 teaspoons Olive Oil for baking and sauteing over fillet.
7. Sprinkle about 1/8 teaspoon Paprika on top of fillet.
8. Bake in 350°F oven for 20 minutes.

It's always great to have another quick plan.  Baked "Wild Caught" Sockeye Salmon tastes delicious!  While on vacation or when at home, we enjoy seafood every week!

Enjoy!
Yummy!

          

February 29, 2012

February 29, 2012

After our infamous Halloween Nor'easter in the fall, we've had a most pleasant winter!  Mild temps and not much snowfall.  Winter came and left in late October/ early November for us.  Skiers could travel north and enjoy the powder this winter, if they desired.

This year we do have the gift of an extra day in our calendar year!  Guess what???  It's s..n..o..w..i..n..g!!!  No Grilling the Haddock tonight!  I was planning on baking Lasagna, anyway!  :)

Enjoy!

  

Grilling the Swordfish

So often we think back and say, "What a difference a week makes!"  This surely has been the case on the east coast of our country this past week!  Irene changed a bit while moving up and sure left her mark!  Our neighbors to the west and to the north here in MA are dealing with washed out roads and flooding.  Our relatives in CT are still without power.  The national news is covering the affected states.  It's been a most challenging year of weather and one we will not easily forget!

Continually our outdoor grill is used.  Tonight, Grilled Swordfish made for an easy and delicious dinner!  Our local grocery store, Big Y, has a wonderful fresh Seafood Dept.  There's a special on fresh Swordfish this week, so it was an obvious choice for dinner.  Local Green Beans and a microwaved "Baked Potato" also tasted yummy! 

This fish hold its own while grilling, so no grilling basket is needed.  No fancy sauce (with added calories) accenting the fish is needed, either!  Plain, simple and delicious! 

Grilled Swordfish

Ingredients:
1 lb. Swordfish Steak
Olive Oil
Paprika - about 2 shakes from the bottle.

Method:

1. Preheat outdoor grill.
2. Pour about 2 Tablespoons Olive Oil on a large dish.
3. Sprinkle a little Paprika on top of Olive Oil.
4. Rinse Swordfish Steak under cold running water.
5. Place on Olive Oil/Paprika in dish.
6. Turn Swordfish over to coat other side.
7. Place on heated grill and put grill cover down.
8. Grill for 7 minutes and 30 seconds.  The fish is turned over one time while grilling.
9. Grill other side for 7 minutes and 30 seconds.

*** The amount of needed grilling time depends on the size of the piece of Swordfish Steak and the grill.  Using our gas grill turned up 3/4 heat a 1 lb. piece requires 7 minutes and 30 seconds on each side.  The cover is down while grilling.

Grilled fish tastes great!  Before we know it the season will change and the grill will not be used.  I'll be baking fish for dinner and the variety will change.   :)

Enjoy!
Yummy!

     

Sockeye Salmon Will Be Grilled Tonight!

It’s July! It’s hot and humid outside! It’s time for fresh "wild caught” Alaskan Grilled Sockeye Salmon for dinner! My local grocery store (Big Y) is featuring this delicious, healthy, colorful fish in the Seafood Dept. Last Friday at dinnertime we enjoyed this very tasty dinner and tonight will be a repeat. Yummy!

The preparation is so easy. Neither fancy sauces nor salty additions are needed to accent the taste of this scrumptious fish. A metal grilling basket or container is needed. It prevents the fillet from dropping down into the grill. :)

Grilled Sockeye Salmon

• Spray grilling basket (container) with PAM.
• Heat grill.

1. On a large dish pour about 2 TBS. Olive Oil.
2. Sprinkle a little Paprika on top.
3. Rinse a Salmon Fillet in running cold water, place on the Olive Oil/Paprika.
4. Turn the fish over to coat the skin side.
5. Place the Salmon Fillet in grilling basket on grill.
6. Half way through, turn over and grill the other side.
7. Enjoy!

• The amount of needed grilling time depends on the size of the piece of salmon and the grill.
• A 1 lb. piece requires 5 – 7 minutes on each side.

*** Note: With our grill we usually grill each side 7 minutes. The 1 lb. fillet is usually thick.

A microwaved “Baked Potato” and Sauteed Combo served along with Grilled Sockeye Salmon is a meal we enjoy often during the hot summer months. With the local Zucchini available at our roadside stands, it’s great to eat these colorful prepared fresh veggies.

This is another family favorite that I posted almost two years ago and we still enjoy this scrumptious dinner! I wait for our local grocery to have a special on this “Wild Caught” fish.

Do you/your family enjoy fish? Do you prepare it at home? Do you like Alaskan Sockeye Salmon?  It’s easy to prepare and tasty to eat!

Enjoy!
Yummy!