Had to try this recipe I saw on Facebook recently that can be baked in the oven. It calls for sliced tomatoes , spinach, and cheese. I was breaking in some new Grill N Pals and thought this should work on the grill ! Why not grill some bacon, ( from Ted’s Market in Saginaw ) spinach with sliced garlic , 1/4 inch sliced tomatoes topped with shredded mozzarella / provolone cheese ? These could make for easy and tasty grilled appetizers !!
I started grilling the bacon first , when almost crisp the spinach with olive oil / sliced garlic and seasoning went on. Tomato slices brushed with Italian salad dressing went on last. Spinach cooks down quite a bit so don’t be shy – I used about 1/3 of 12 oz. bag.
It was very easy once the spinach cooked down to pile it on the tomato slices – top with bacon / finish with shredded cheese. Closed the grill until the cheese melted. Have to say this is going to be one of my go to recipes . Crispy, juicy, salty and delicious !!
Best of all no messy foil !! http://www.grillnpal.com
My cart came to a quick stop when I spotted whole boneless pork loins on sale for $1.79 a pound! I picked up a 4 lb. one – cut it in half and injected it with Soy sauce / Worcestershire sauce and garlic powder. Pork loins have very little fat except for the thin fat cap on one side. They are easy to overcook and be on the dry side so are receptive to injecting for flavor and moisture.
I like to pair my main grill item with a side when I fire up the grill – last night it was mushrooms and onions ! Nothing better than caramelized onions / mushrooms on top of mashed potatoes. I seasoned the loin on both sides and brushed with olive oil before placing on my Grill N Pal at med. high heat. I flipped the loin every 15 min. for total cooking time of 1 hour and added the onions / mushrooms about 20 minutes before loin hit 160 degrees internal temperature. The loin will continue to cook after you remove it from the grill to rest – so don’t over cook it !
I love the fact I can do these side grill items without messy foil ! Check out other recipes at http://www.grillnpal.com.
I just got back from sunny Florida vacation and decided to try this recipe I saw on Facebook. The recipe is pretty straight forward. Season chops with salt / pepper, dip in egg wash, dredge in bread crumbs and grill. I spiced up the egg wash with some Cajun seasoning to give it a little kick. After adding bread crumbs I let the coated chops rest for a few minutes as I preheated my Grill N Pal.
This is the first time doing anything breaded on the grill so I wasn’t quite sure how it was going to turn out. I had grill temperature at med. high and heard a little sizzle as the chops went on. Joining the chops were bacon wrapped stuffed mushrooms – what the heck ! Chops and shrooms came from Meats and More in Bay City, Craig always has a nice selection in the meat case for the grill.
Chops were about 3/4 in. thick so I gave them about 10 minutes per side. Always check for proper temperature when grilling meat. I like pork to have the pink in the center just gone. Chops will continue to cook after removing from grill so don’t over grill and dry them out.
Drum roll please !! Chops were nice and crispy on the outside and juicy on the inside ! Have to admit I ate 1 & 1/2 chops along with green veggies and the stuffed mushrooms. I was the one stuffed after this meal.
Check out http://www.grillnpal.com Still only $19.95