Bacon-Wrapped Scallops

Ingredients (serves 2)

8 large scallops
8 pieces bacon
Sea salt
Pepper

Directions:

1.    If you’re going to use wooden toothpicks or skewers, soak them in water for about 30 minutes before you put them on the grill. This will prevent them from scorching.
2.    Lay the bacon flat, over wax paper, on a baking sheet, and cook for 12 minutes. Remove and pat dry with paper towels.
3.    Wrap each scallop with one piece of bacon, and hold it together using a toothpick or skewer. Sprinkle lightly with salt and pepper.

4.    Place over direct heat on grill.

 
5.    Cook for about 90 seconds on each side. Don’t overcook, or they’ll be chewy! Basically, one they have grill marks, they’re ready to go.

 
6.    Remove and enjoy!

Curry Chicken Salad (aka, Indian-Style Beer Can Chicken Leftover Edition)

Looking for a way to stretch your leftovers after making an Indian-style beer can chicken? This curry chicken salad is light and healthy but packed with delicious flavor. It’s perfect to pack for lunch or enjoy on a hot summer day.

Ingredients:

2 leftover chicken breasts from Indian-style beer can chicken

2 cups grapes, sliced in half

1 tablespoon lemon juice

6 oz plain Greek yogurt

1 teaspoon curry powder

Salt and pepper to taste

Directions:

1.    Shred chicken breasts.
2.    Combine all ingredients and mix well. Add salt and pepper to taste. Serve and enjoy – it’s that easy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Grilled Strawberries with Grilled Cinnamon-Sugar Tortillas

If you’re looking for an easy, delicious grilled dessert, look no further. Fresh, juicy strawberries served over sugary, cinnamony (new word), buttery, crispy tortillas, with just a hint of grilled flavor. Best of all, it takes just a few minutes to prepare and even less time to grill.

Ingredients (serves four)

4 soft-taco-sized flour tortillas
1 pint strawberries
About 3 tablespoons sugar, divided
1 tablespoon brown sugar
2 tablespoons butter or margarine, melted
Approximately 2 tablespoons cinnamon

Directions

1.    Cut the stems off the strawberries. Sprinkle them with brown sugar and about one tablespoon of granulated sugar. Let sit in the refrigerator for at least an hour, so the sugar forms a nice syrupy texture.
2.    Skewer the strawberries (and save the juices that should be left in the bottom of the bowl they’ve been sitting in).
3.    Brush both sides of each tortilla with melted butter or margarine, then sprinkle with sugar and cinnamon to taste.
4.    Grill the strawberries skewers over direct heat for about three minutes, turning once.
5.    Grill the tortillas for about one minute, turning once, so they get crispy but not charred.
6.    Serve the strawberries over the tortillas, drizzling with the remaining sugary strawberry juice.

Thought for next time, because I’ll definitely be doing this again: top with some chocolate sauce? Honey? Fresh whipped cream? Vanilla ice cream? Go crazy . . .

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Simple, Easy Grilled Swordfish Steaks

This recipe for grilled swordfish is simple, easy and lets the swordfish itself shine.   Try topped with this recipe for grilled red bell pepper sauce and serve with grilled wild rice and grilled asparagus.

Ingredients:

2 swordfish steaks
Salt
Pepper
Lemon juice

Directions:

1.    Just before grilling, season fish generously with salt, pepper and lemon juice.
2.    Grill over medium-high heat, covered, for ten minutes or until fish flakes easily, turning once.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Quick, Easy Grilled Asparagus

Not exactly a shocker that grilled asparagus tastes great, but I did want to post this recipe because it goes great in a meal with grilled wild rice and grilled swordfish topped with grilled red bell pepper sauce.

Ingredients:

One bunch asparagus
Salt
Pepper
Olive oil

Directions:

1.    Brush asparagus will olive oil.  Sprinkle with salt and pepper.
2.    Grill, covered, over medium-high heat for about 10 minutes, or until it starts to get brown and crispy.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!