For the Grill of It - Quesadillas on the BBQ

When it comes to cooking in the Texas summer, there aren't many options: you can either heat up your house by cooking on the stove, or you can stand outside in the heat to cook on the grill.  No matter how you look at it, it's going to be HOT.  Last night I tried a little culinary experiment using both my stove and the grill, and I was rewarded with delicious results!  I'd been planning to make chicken fajitas for dinner (there are lots of recipes out there, but I used a seasoning mix for mine) and decided to kick them up a notch.  The result was:

BBQ Grilled Quesadillas

Yum!!

These quesadillas are easy to put together.  Here's what you need:

*Tortillas

I used good ol' flour tortillas.  I'd recommend you use the 10" size or smaller so that they're easy to handle on the grill.

*Shredded cheese

I used a mixture of cheddar and pepperjack.

*Filling

I used my chicken fajita filling, but you can use whatever sounds good to you!

Heat your grill to medium-low.  Put a tortilla down on the grill, then top with some cheese -- just eyeball it.  I used enough to lightly cover the surface, leaving a little bit of bare tortilla at the edges.  Spoon on your filling. Don't put a ton on; you want these to stick together well.  Top with more shredded cheese and then another tortilla.  Cook on one side until tortilla has nice grill marks and the cheese is starting to melt, then carefully flip over and grill until done.  If needed, use a spatula to kind of smoosh down your quesadilla so that both tortillas stay on.

That's all there is to it!  Enjoy!

If you want more grilling inspiration, check out this post or this one!

Two Sauces & A Side {for your BBQ}

With the weather being so hot lately the thought of standing over a stove top just makes me exhausted. I don't know about you, but we have been making good use of our BBQ! To help give your different BBQed meats variety I'm sharing with you two of our favorite sauces {and if you are vegetarian scroll down to read about one of my favorite side dishes!}
Now a little side note: I want to remind you that my way of cooking doesn't have exact measurements - I "eye ball" alot of things to make it the right amount that I need. That is the beauty of cooking, it's not a science, it's an art. {Baking is totally different however} So be BRAVE and "eye ball" the ingredients to make the amount you need and taste as you go.

Mr. S. is in charge when it comes to cooking the steak at our house. This steak sauce is always on the table .

Steak Sauce

Ketchup

Worcestershire

Mustard

BBQ Sauce

Hot Sauce {optional}

You want to mix together equal amounts of ketchup, mustard & BBQ Sauce. Use the Worcestershire to get the sauce to the consistency that you want it. I like to add in hot sauce for an extra kick, but you can also do some freshly ground black pepper or try soy sauce for an Asian flair.

This is BY FAR my favorite condiment for steaks, chicken and tacos. I remember eating some portabella fajitas at Chili's once and they served this sauce on the side...I was hooked. You can do this with parsley, but I LOVE it with Cilantro! I love the pungency of the cilantro with the tartness of the vinegar...so good!!

Chimmichuri Sauce

Cilantro (about a cup)

minced garlic {about a Tablespoon}

Red Wine Vinegar {a few healthy splashes}

Salt

Pepper

Olive Oil

In a food processor combine all ingredients EXCEPT the oil. Pulse until everything is combined and it looks like a paste. While the processor is running, stream in the Olive oil until the paste becomes more like a salsa consistency. Be sure to taste test to see if more salt or vinegar needs to be added.

What kind of a meal would be complete without a side dish? What I love most about these grill packets is that you can use any vegetable that you have on hand. I'll list what I have in this packet, but really the sky is the limit to the different veggie combinations! I few rules come with grill packets:

-Use heavy duty tin foil or two sheets of regular tin foil

- Before anything goes into the tin foil it needs to be coated with a cooking spray or oil so the veggies don't burn and stick to it.

- Vegetables like potatoes and carrots should be cut thin. The thicker they are the longer it takes to cook them {unless you like a crunchy potato, yuck!} For the carrots in this packet I used a vegetable peeler.

Grilled Vegetable Packets

Tin Foil

Olive Oil

Potatoes, thinly sliced

Carrots, thinly sliced

Zucchini

Mushrooms

Bell Pepper Strips

Red Onion

Tomatoes

Salt & Pepper

Seasonings & Parmesan Cheese

Oil your tin foil {either with oil or a cooking spray}. Place your sliced veggies in the center. Your veggies need room to cook in this packet. Pull out enough tin foil so the veggies go in the middle of the foil and you can pull up both sides, folding the edges together until it is rolled down into a packet {ends should be rolled up as well}. If you didn't give yourself enough room, get a second sheet of tin foil, oil it and place it on top of the veggies rolling up each of the sides together. Before you start rolling season your veggies with salt & pepper and your choice of seasonings. I've tried many different kinds, you can go Italian and do basil, oregano & rosemary. You can use a premixed BBQ seasoning, we like McCormick's Spicy BBQ. Along with the seasonings you can also add cheeses or even balsamic vinegar {really yummy} or soy sauce.

Place the packet on the grill and let it cook for ten minutes on each side {total cooking time 20 minutes}. If it puffs up during the BBQing that is just fine. When you take your veggie packet off the grill be sure to test the veggies inside. If they are tender they are ready to eat, but if the potatoes or carrots are still hard, roll it back up and put it back on the grill for another 10 minutes, or until done. **If you are cooking a large veggie packet {i.e. feeding 6+} plan on 30-40min cooking time and be sure to rotate every 20 Mins to ensure veggies are cooked on both sides***

Enjoy!

Mama Mia! Grilled Pizza

Have you pulled out the BBQ yet? Over here at the S House we have had it out since February! We love to BBQ! One of my favorite things to make on the BBQ is Grilled Pizza. Never had it? Well scroll on down and make it tonight.

You Will Need:

•  Your favorite Pizza dough {at our house we like to use this dough or this whole wheat version, they're quick with no rising time}
• Pizza sauce
• Mozzarella Cheese
• Favorite pizza toppings all sliced & at the ready.

For our Margarita pizza you will need : Tomatoes {Sliced} & fresh Basil leaves
Pre heat your grill
1. Take your dough and divide it into 4 to 5 palm sized balls. Roll your dough out into 6-8" disks. When grilling pizza the thinner the dough the better. Be sure to oil the grill before you put the dough on.
Place the dough on the grill and let cook until you can easily pull the dough off with tongs about 4-5 minutes.
The bottom of the dough should have those great grill marks. The top of the dough will still look soft, but have bubbles on the top.
2. Once the bottoms are cooked place the disks grilled side up on a cookie sheet.
3. { On the grilled side of the pizza} Spoon & spread on the pizza sauce, sprinkle toppings & cheese
* Please note that the pizza will cook quickly. There will not be alot of time for the cheese to melt. Be light on toppings & cheese.*
4. Place the pizza's, carefully, back onto the grill and put the lid on. Let cook for just a few minutes (2-3). It will cook really fast so have the tongs ready to check it. You don't want it to burn!

Place on plates, cut & enjoy!!
I personally enjoy my pizza with a squirt or two of sriracha sauce {I like it spicy!}

These pizzas are great for a party - everyone gets their own & there are infinite topping combinations. Mr S. & I did this for a family dinner at Bear Lake and they were a hit with the kids & adults.

Try it! You'll love it! Shout out your pizza topping combination...