I use our grill pretty constantly in the summertime.  I don’t want to turn on the stove and it is fun to see how much I can pile in there.

Pictured above:  Peppadew peppers stuffed with goat cheese and muffaletta, Cheese-filled breadsticks, twice-baked potatoes, hot dogs (for the kids), hot turkey sausage (for us).

The twice baked potatoes took a little longer than normal, but still a yummy filling side dish.

Grilled twice baked potatoes

Recipe:

2-3 large potatoes (not sure what these were…they came from my parent’s garden)
2/3 cup Potato Topper (sour cream with chives)
1 cup shredded cheese (I used Dubliner aged cheddar)
1/4 cup grated Parmesan
salt and pepper, to taste

Clean the potatoes and poke with a fork several times. Microwave for about 10 minutes, depending on how many potatoes and how big they are. You want them to be done enough to scoop out the pulp, but not too done where they will fall apart.

When cooked, slice in half and scoop out insides into a bowl. Place the shells on a small lined grill pan or baking pan. Make sure it will fit on the grill. Mine was a perforated grilling pan, so I covered it with aluminum foil to make sure nothing fell through.

Add the sour cream, most of the shredded cheese, the grated cheese and salt and pepper. Mix that all together. Give it a taste test to make sure it is good. Add more sour cream/cheese/spices to suit your taste.

Fill the shells, top with remaining cheese, and put on medium heat on the grill for 30 – 40 minutes until getting all brown on top. I added the sausages and peppers about 20 minutes in, and the breadsticks and hot dogs in the last 10 minutes.

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About a month ago our friends came over, and I was trying to come up with something new and exciting to make on the grill.  I decided to make a grillable Chicken Parmesan – only healthier and without the breading.

Basically, you marinate chicken fillets (I took chicken breasts and cut them into two pieces), then grill them until done.  Meanwhile, I had a little grilling pot warming up with a tomato sauce in it. (I had the sauce I made last year with the CSA tomatoes, which was roasted tomatoes and garlic with olive oil and balsamic.  After they were done, I just pureed everything together and froze in 2 cup portions.)

When done, take the chicken off the grill, and put aluminum foil on the grill.  I doubled it up and made a little rim around the edges to keep in the sauce.  (Note: I was going to get a picture but forgot)  Put the chicken breasts back on the grill, top with a little sauce and some shredded mozzarella cheese.  Allow the cheese to melt (about 5 minutes) and then take off the grill.  Any remaining sauce, dump on top.

Along with the chicken, I grilled zucchini, summer squash, and small sweet peppers that had been tossed with the same marinade.  I used my handy grilling basket, which sees much use in the summer.  I also had a romaine salad with some sweet peppers, calamata olives, cucumber and tomatoes using the marinade/dressing.  Then, of course, some bread was grilled on top, along with my herbed goat cheese stuffed peppadew peppers.  Love those things.

Yes, you can grill just about anything on the grill!