A month of summer cocktails!!

Keep an eye out - we'll be posting summer cocktails each week for the month of July to keep you cool while you're grilling!

Grilled Banana Dessert Bar

Grilled Banana Dessert Bar
Source: Home Cooking Memories

  Ingredients

• Bananas (1 per person)
• Foil
• Assorted Toppings: chocolate chips, peanut butter chips, granola, coconut, marshmallows, chopped pecans, peanut butter chips, graham cracker pieces, strawberries, crushed pineapple

Instructions

1. Heat grill to medium heat.
2. Hold a banana with the curve upwards. With a knife, carefully cut a slit in one side peel, from the stem to the opposite end, similar to how you cut up a baked potato. Take care to make sure you don't cut through to the other side of the peel. With fingers, gently open up the banana a bit. Add toppings as desired inside of the banana. Wrap banana up in foil (either heavy duty foil or a double layer of thinner foil).
3. Place on grill for about 8-10 minutes, or until toppings are melted as desired and banana has softened. Remove from grill, open up foil and serve.

Artichokes on the Grill!

Artichokes on the Grill!
Source: FoodnessGracious

Ingredients

• 4 small artichokes
• ½ (4oz) stick unsalted butter
• 1 large garlic clove minced
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon chopped rosemary
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. Trim the tops of the artichoke by slicing about an inch from the top. Cut the stems from the bottom.
2. If your artichokes still have the little thorns on the petals you can trim the tips with scissors.
3. In a steamer pot, steam the artichokes stem side down for about 20 minutes or until you can easily stick a knife into where the stem used to be. It should feel soft like a boiled potato.
4. Set aside and fire up your grill to high heat.
5. Melt the butter in a small pan and add the cheese, garlic, rosemary, salt and pepper.
6. Half each artichoke lengthwise and drizzle the olive oil over them. Place on the grill with the inside of the artichoke on the grates.
7. Grill for about 2-3 minutes or until the inside starts to get charred. Watch them as they burn fast.
8. Once the artichokes are ready, place them on your serving dish and spoon the melted butter mixture over each artichoke.
9. Serve at once.

Greek Potatoes

Greek Potatoes
Source: South Your Mouth



Ingredients

4-5 lbs Russet Potatoes
1 lemon
1/4 cup olive oil
1/4 cup butter, melted
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika, and a little more for sprinkling
1.5 cups chicken broth
1/4 cup chopped parsley


Wash and peel (unless you want to keep the skins on) the potatoes and place in a single layer in a 9x13 or 10x15 baking pan. Use as many potatoes as it takes to fill your pan.

Cut potatoes in half lengthwise and place in a large bowl; set aside.

Zest the lemon and place the zest in the refrigerator to use later. Juice the lemon, then pour the juice over potatoes. Add olive oil, butter, salt, oregano, garlic, pepper and paprika to potatoes and mix well.

Add potato mixture to your baking pan (including liquids). Slowly pour the chicken broth into pan taking care not to pour the broth over the potatoes (don't want to wash off the seasonings and fat). Dust potatoes with a little paprika.

Cover pan tightly with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking potatoes for 30-40 mins or until potatoes are just tender. Remove potatoes from oven, cover again with foil and allow to rest for 15 mins before serving.

To serve - remove foil and sprinkle with lemon zest and parsley.

Tips:

Potatoes vary in size so cut them however you need to so that no piece is thicker than an inch.

One lemon usually yeilds about 1/4 cup of lemon juice.

The parsley is optional, but pairs well with lemon.

Don't skip the resting part - the longer they rest, the more they soak up the juices from the pan.

Bacon & Cheese Meatballs

Nothing to say about this but WOW!

https://www.youtube.com/watch?v=las_Q4jL6PU

Grilled Zucchini

Grilled Zucchini
Source: ThePioneerWoman

Ingredients

• 6 whole Zucchini (medium Sized)
• 1/4 cup Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 3 whole Lemons, Zested
• 1 teaspoon Kosher Salt (additional)
• Extra Olive Oil If Needed For Brushing

Instructions

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.