Tag Archives: grill

Grilled Italian Chicken and Potatoes

This is one of my very favorite summer dinners. It’s so simple that I won’t even really call it a recipe (or write on below for that matter), but it is too good to not share for anyone who might not have thought about it. 

To create this meal, you need three ingredients: chicken, potatoes, zesty Italian dressing. That’s it. 

Wash your potatoes well and slice into 1/4″ slabs. Place chicken in one bowl and potato slabs in a separate bowl. Cover each case bowl with zesty Italian dressing. Let marinate for at least a half hour. Grill. The potato slabs take about 20 minutes. Cook time on the chicken will vary depending on what cut of chicken you use. I use boneless, skinless breast filets and they cook in slightly less time than the potatoes. 

Add a side salad or some fresh veggies and you’ve got a delicious, healthy and super simple meal!



Cumin Spiced Beef

Dinner tonight was just too good for me to not share. As the weather warms, I’ll be using my grill to cook a LOT. This spicy meat gets an additional flavor kick from cooking on the grill. If you don’t want to fire up your grill (or, if you’re one of the unfortunate folks who doesn’t have one), this recipe works just fine on the stove top in a super hot skillet (preferably cast iron). 

Delicious and simple, that’s my motto. Just mix up the spices, rub them on a London broil and toss it on the grill. Cook it for 3-5 minutes per side, depending on thickness and desired doneness.  Then, pull it off, let it rest and slice thinly across the grain. Serve it up next to a nice green salad or in a warm tortilla. 


1/2 teaspoon cumin

1/2 teaspoon chile powder

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder 

1/4 teaspoon black pepper

1 pound London broil

Prepare grill or skillet for cooking over high heat. 

In a small dish, stir together cumin, chile powder, salt, onion powder, garlic powder and black pepper. Rub spices over all sides of London broil. Cook over high heat for 3-5 minutes per side depending on thickness and desired doneness. Remove meat from heat and allow to rest for 5 minutes. Slice thinly across the grain and serve. 
*This recipe can be easily multiplied to accommodate larger cuts of meat. Or, spice mix can be made in advance and used as needed. 

Grilled Pork Tacos with Peach and Corn Relish

What could be better than pork tacos? Pork tacos topped with grilled peaches, corn and roasted peppers.  I swear this taco tastes like summer.  And for the record, I totally ate the peach and corn relish for lunch today, by itself, with a spoon.  Yup, it is that good.  I only managed to snap one picture on Tuesday, but it’s enough to whet your appetite.  The recipe takes a little more time than some of my others, but there is nothing particularly difficult and it is oh so worth the effort.



1-2 dried ancho chiles

2-3 dried guajillo chiles

1 cup hot water

2-3 cloves garlic, peeled

1 teaspoon cumin

1 teaspoon salt

1 2lb pork loin

1 red bell pepper

1 jalapeno

2 ears corn, husks and silks removed

1 large or 2 small peach(es)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper

corn tortillas


Remove stems and seeds from dried chiles. Break chiles in half and soak in hot water until rehydrated (I think I left mine for an hour or so, but you could probably do less).  Pour liquid, chiles, garlic cloves, cumin and salt in blender and blend until smooth.  Pour chile paste over pork loin in a shallow dish or ziplock bag and marinate for 2-3 hours. 

Preheat your grill.  Remove pork loin from marinade, but don’t scrape off the paste that sticks.  Place loin on grill and sear over direct heat for 5 minutes on each side. Move loin off of direct heat and continue cooking until desired doneness (I cooked mine for about an hour and a half).

 Toward the end of the cooking time, Place corn, bell pepper and jalapeno over direct heat.  Cut peach(es) in half and remove pit.  Add the peach, flesh side down, when you flip the vegetables. 

Remove everything from the grill when the peppers are charred and the corn and peach are roasted.  Set pork loin to rest while you prepare the relish.  Peel, seed and dice the peppers (I like to mince my jalapeno).  Cut corn off the cob.  Dice peach.  Place diced vegetables and peach in a bowl and add garlic powder, onion powder and salt to taste.

Brush both sides of corn tortillas with oil and heat over the grill until soften and slightly charred, flipping once. 

Slice pork loin into strips.  Pile tortilla with pork strips and relish and dig in.