Friday, June 26, 2009

Grilled Squash & zucchini

The cast of ingredients in VERY simple: olive oil, kosher salt, pepper & minced garlic

And of course your zucchini & squash

Slice the veggies into long thin slices

I drizzled them with olive oil, sprinkled with seasoning (you could add just about any spice to this and it would be great; rosemary, thyme, basil, crushed red pepper, lemon pepper, etc.)
Then add to hot grill
Flip them over once you get those fabulous grill marks

Serve with chicken or steak and your guests will think they've died & gone to heaven!

Tuesday, June 23, 2009


My husband won his fishing tournament last week in the Emerald Coast Bill Fish Classic held in Destin, FL. He brought over 15 pounds of Mahi Mahi home and that’s like bringing candy to a baby. This time I wanted to try something different. I’m usually not a blackened fish fan, I never order it in restaurants, but my husband begged me to try it out on the grill and so I did. I need to thank him because it was the best damn fish we had ever eaten! It was simple and I swear if you serve this to any guest, everyone will be satisfied. Here’s the recipe below!

Skinned, filleted fish Rub fish down with olive oil

Sprinkle the next ingredients:

2 tbsp. salt2 tbsp. paprika1 tbsp. garlic powder1 tbsp. onion powder1 1/2 tsp. red pepper & cayenne2 tbsp. ground black pepper2 tsp. ground thyme2 tsp. oregano (I left this out)2 tsp. ground coriander2 tsp. seafood seasoning2 tsp. Creole seasoning
RUB the fish down good and grill over golden coals. Mine took about 4 minutes on each side, my fire was at 350 degrees. A good way to tell your fish is done is when it starts becoming flaky. You still want to see juices and remember the fish does continue to cook when you take it off your grill. DON’T OVER COOK YOUR FISH, it becomes dry! Enjoy this recipe and if you make It soon please let me know how it turns out!

Friday, June 19, 2009

Simple, Delish, & Easy!

I took all these pictures of me grilling my scallops and my hardrive crashed on me today! When I get them reloaded I will share them with you. Ok, so now I want to talk about scallops. Scallops are probably the fastest thing you can grill! Their done in minutes and I must say they are dang good as well! If your seafood fans like myself, make this! It's EASY and fast! I served mine with pasta and grilled squash. I grilled the squash in my new grill basket and if you girls don't have one, it's a MUST HAVE!

Scallop Recipe

Prepare a charcoal fire and allow coals to burn until ash gray. Set grill 4 to 6 inches above coals. Place 6 pieces of scallop on each skewer. Keep cold until ready to grill.

Drizzle with olive oil then sprinkle with garlic powder, salt, pepper, and old bay seasoning. Squeeze a fresh lemon or lime over the top and BAM! Their done! You don't want to over cook your scallops, just sear them on each side and they will be delish! HAPPY GRILLING!

Wednesday, June 17, 2009

Grilled Corn

Grilled Corn: Corn, butter, salt, paprika, garlic powder

1/2 stick of butter bring to room temp, add kosher salt, paprika & season all to butter and combine with fork to softened butter. Remove husks & sils from corn, cover both ears of corn with 1/2 of butter mixture. Wrap ears of corn in foil & grill for 20-30 mins on direct heat. Use remaining 1/2 if butter mixture to slather on ears once they are removed from grill.

Monday, June 15, 2009

Calling Girl Grillers.......

Hey Classy Grilling Chicks, we want you to share your grilling secrets & recipes on our blog.

So, the next time you fire up your grill, grab the digital camera and capture the moments. Then send us an email with pictures and tell us about what you did and we will post it here. I think the fun part about grilling is that everyone does it a little we can all learn something along the way.

So PLEASE email us ( ) your grilling chronicles, questions or delicious recipes and we'll get them posted.

Happy Grilling Week!!

Love, Allie

Friday, June 12, 2009

Grilled Asparagus

Grilled Asparagus: asparagus spears, olive oil, garlic powder, salt & pepper

Trim wood~ey stems off asparagus & discard
place sprigs in center of foil
drizzle with olive oil, kosher salt, fresh cracked black pepper & garlic powder
wrap up asparagus
grill for 10-15 mins on indirect heat

Thursday, June 11, 2009

Brussels sprout skewers

Thread sprouts onto metal skewers, then salt & pepper them

throw onto hot grill, turning once to brown both sides

Once they are finished cooking I added some balsamic vinegar, they were delicious!

Tuesday, June 9, 2009

Grilled tomato

Slice Roma tomatoes in half lengthwise and remove pulp from center. Season with kosher salt, fresh cracked black pepper & garlic powder
Add flesh side down onto medium heat on the grill

Once flesh side is a bit charred flip & let it grill for another few minutes
Once they are done, I added some freshly grated Parmesan cheese & balsamic vinegar. Let it cool and the flavors marinade. SUCH a great side dish to any meat or fish you grill!

Friday, June 5, 2009

Chili-lime chicken thighs

Cast of Characters: Worcestershire, garlic, lime, hot sauce, chili powder, paprika & Lawry's season salt

Add Worcestershire to cover a shallow pan, then add juice of 2 limes, a few dashes of hot sauce depending on how spicy you like things, a couple of minced garlic cloves & a few shakes of the seasonings.
add chicken skin side down to marinade and completely cover in sauce
let marinade for about an hour
Make sure you shake off the excess marinade from chicken before you put on the grill to avoid flare ups! Add chicken skin side down and cover with lid and let cook, then flip and grill on other side.
Love that dark crunchy part!
Yummy finished product! I served with grilled zucchini for a well balanced dinner. YUM.