Grill! Grill! Grill!

A friend from MN was going to come visit for the weekend, but it looks like it's not going to work out. *sniff*sniff* To divert my mind from that sadness, I have decided that we should grill every day this holiday weekend. I grabbed three recipes I've had stuffed in my recipe pile the past couple of weeks, waiting for just such a weekend, and took the kids shopping this weekend. With a watermelon, plenty of drinks and snacks, and my mind set on finishing our garden, it should be a fun laid back weekend anyway.

You know it's a big deal because I EVEN BOUGHT MEAT. If you know me, you know I can probably count the number of times on one hand that I buy meat every year, or even eat it. My families response: huh. Not impressed. I guess they are not big meat eaters anymore anyway. Here are my recipes for this weekend, and I'd love to hear any of your favorite grill recipes as well if you're willing to share!

Moroccan-Style Chicken Breasts

I'm going to serve this with whole-wheat couscous and some mix of grilled veggies

Source: Colorado Daily

Start to finish: 20 minutes, plus 6 to 10 hours marinating

Servings: 4

1/3 cup plain nonfat yogurt

1/3 cup chopped fresh cilantro

1 tablespoon extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon sweet paprika

1 teaspoon cumin

1/4 teaspooon salt

1/4 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts

In a small bowl, mix together the yogurt, cilantro, oil, garlic, paprika, cumin, salt and pepper.

Place the chicken in a shallow dish and spread with half the yogurt mixture; turn the chicken over and spread with the remaining yogurt mixture. Cover and refrigerate for 6 to 10 hours.

Preheat a gas grill to high or prepare a charcoal fire. Grill the chicken until it is cooked through and no longer pink at the center, about 5 minutes per side.

Nutrition info: 179 calories, 49 calories from fat; 5g fat (1 g sat, 0 g trans); 66 mg chol.; 3g carb.; 27g protein; 1 g fiber; 232 mg sodium

Coconut Lime Shrimp

Source: Colorado Daily

Servings:4

3 limes

2 pounds raw shrimp, peeled, tail on

14-ounce can full-fat cocnut milk

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup unsweetened cocunut flakes

Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice).

Place the shrimp in a large, zipclose pastic bag. Add the cocnut milk and three quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.

Meanwhile in a food processor combine the lime zest, kosher salt and black pepper. Pulse until the zest, salt and peper are well blended. transfer to a small bowl and set aside.

In a small, dry skillet over medium -low heat, lightly toast the cocunut flakes. As soon as the coconut begins to brown, remove it from the heat. Set aside.

Generously coat a grill grate with cooking spray and preheat on medium-high. Alternatively, set a grill pan over medium-high heat and coat with cooking spray just before you are ready to cook.

Remove the shrimp from the marinade, discarding the marinade. Place the shrimp on the grill or grill pan and cook about 1 to 2 minutes per side, or until the exteriors are pink and the centers are opaque white.

While the shrimp are still on the grill, drizzle them with the remaining lime juice.

Transfer the shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut.

Chopped Portabella, Blue Cheese and Walnut Patties With Pear Mayonnaise

Source: Parade

for patties:

1 pound (about 4) cleaned, destemmed portabella mushroom caps, finely chopped and left to drain on paper towels

1/3 cup walnuts, finely chopped

7 TBSP seasoned breadcrumbs, or more for desired texture

2 TBSP finely chopped yellow onion

1/4 teaspoon salt

1/8 tsp black pepper

4 TBSP crumbled blue cheese

With your hands, mix the mushrooms, walnuts, breadcrumbs, onion, salt, pepper, and blue cheese until allt he ingredients are evenly distributed. Shape the mushroom mixture into four 1/2 inch patties.

Grill over medium-hot coals or pan grill over med-high heat for 3 to 4 minutes a side, or until heated through. To serve, place each burger on a roll or bun. Spoon on a little dollop of Pear Mayonnaise, then top with lettuce, sprouts, tomato, avocado, cucumber, and/or onion slices to your taste.

for Pear Mayonnaise:

1 ripe pear

1 TBSP olive oil

1 TBSP fresh lime juice

2 TBSP mayonnaise

black pepper

Peel and chop pear; saute in a small pan with oliv eoil and lime juice. Cook until soft and mushy, about 2-3 minutes. Puree and let cool. Stir in mayonnaise and black pepper, to teaste. Refrigerate.

Happy Grilling!