BBQ Recipe Roundup

Hey Friends! How is your Sunday treating you? The sun is shining here on the mountain! I  thought I would share with you all the wonderful recipes from last nights grill out for two 🙂 Hubby and I rarely have Saturday evenings to ourselves so we took full advantage of making some REAL FOOD! Can you believe our REAL FOOD CHALLENGE is OVER tomorrow!! There will be a full recap on that later this week.
Black Bean, Corn, and Avocado Salad



3 limes freshly squeezed  (you can use the bottled kind but fresh would be even better)
2 teaspoons olive oil
1/2 clove garlic, minced
1 teaspoon sea salt
pinch cayenne pepper
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
1 15 oz. can black beans, rinsed
3/4 c. frozen corn kernels (or one fresh grilled corn on the cob, which I used)
1 avocado, peeled and chopped into 1/2 inch chunks
10-20 cherry tomatoes, halved
In a small bowl, combine lime juice, olive oil, garlic, salt, cayenne, chili powder, and cilantro until well combined. Mix together corn and black beans into medium bowl with avocado and tomatoes. Pour liquid mixture over bean mixture and stir until well coated. Serve immediately or refrigerate for an hour or so (if you want to make it up to a day or two before serving, you could combine everything except the avocados and then add those at the last minute so they don’t brown).
Steak House Rubbed Filet Mignon

This is an outstanding and SUPER easy recipe. Your Husbands will love you for this!
2 teaspoons black peppercorns
1/4 teaspoon dried rosemary
1 teaspoon dry mustard seed ground
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
Prepare grill.Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
Grilled Corn With Olive Oil
2 ears of corn
2 tbsp olive oil
pinch of sea salt
Pull corn husk back from corn and tie together with a piece of string (this way you have a handle). Mix together the oilve oil and sea salt and spread all over corn. Put the corn straight onto the grill letting the husk hang off the end. Cover and cook for 20 minutes rotating every 5 minutes. ENJOY!

Grilled Salmon with Apricot-Mustard  Glaze:

4 (6 ounce) Salmon ( only did it for 2) fillets about 1 in. thick
1 ½ teaspoons minced garlic
½ tsp.  sea salt
¼ teaspoon freshly ground black pepper
¼ cup apricot preserves
1 tablespoon Dijon mustard
1 ½ teaspoons white wine vinegar
1 ½ teaspoons honey
¼ teaspoon sea salt
¼ teaspoon freshly
ground black pepper
1. Prepare grill
2. To prepare fish, sprinkle fillets evenly with garlic, ½ tsp. salt, and ¼ tsp. black pepper. Cover and refrigerate 15 mins.
3. To prepare glaze, combine nectar and next 6 ingredients in a small saucepan; bring to a boil. Reduce heat and simmer until
reduced to ¼ cup (about ten mins.). Remove from heat and set aside.
4. Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork. Brush each fillet with 1 tablespoon of glaze; grill 30 seconds. Yield: 4 servings



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