Name: Cheesy Grilled Potatoes in Foil
Prep time: 10 min
Cook time: 17 min
Yield: 4-6 servings
Ingredients: 2 pounds red potatoes, scrubbed, cut into 16 wedges, and wedges cut in half; 2 tablespoons olive oil; homemade ranch seasoning (recipe below) or 1 packet store-bought ranch seasoning mix; 4 ounces cheddar cheese, shredded (about 1 cup of cheese); 4 strips bacon, cooked and crumbled; 2 teaspoons dried parsley; 1 teaspoon dried dill; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika

Cheesy Grilled Potatoes in Foil

June 20, 2018

These cheesy grilled potatoes in foil with bacon are easy to make and quick to clean up-you don’t even need dishes! They’re a perfect side or main dish.

Grilling = Life

I mentioned in my naan bread pizza post a few weeks back that grilling is my new summer obsession. I can’t stop with the grill and I am constantly trying to think of something new that I can cook in my propane-powered outdoor oven instead of heating up the house with my oven.

The funny thing is, this recipe was originally supposed to be grilled Monterey chicken – honey mustard chicken topped with bacon and cheese. And man, that’s a great recipe. But I saw a blogger that I follow post a nearly identical recipe the week that I was planning to take pictures of the Monterey chicken and decided that I needed to come up with a Plan B.

Cheesy Grilled Potatoes

I had been making grilled potatoes to go with the Monterey chicken so I decided that grilled potatoes were going to be the recipe that made the blog. Cheesy grilled potatoes in foil, to be exact. Oh yeah – cheesy grilled potatoes in foil with bacon. So there’s that. Because how can you go wrong when you combine potatoes with cheese and bacon and throw them on the grill?

One of the great things about these grilled potatoes is the foil packet that they are cooked in. It makes for easy clean-up and much less mess on the grill than if you were trying to use tongs to flip individual wedges of potatoes.

Mastering Grilled Potatoes

My recipe for cheesy grilled potatoes is adapted from a recipe from Master of the Grill from America’s Test Kitchen. It’s a great starting point to help you figure out how to grill just about anything. Their recipe is more basic than mine, so it took several tries to get the recipe just right. Here’s what I learned:

Perfect grilled potatoes need to take a spin in the microwave for about 5-6 minutes before you grill them, or they will be nice and crunchy. And not in a good way. In a raw potato way.
Get the potatoes good and dry before you put them in the foil.
Add a little oil to help the seasonings stick!
Grilling on high heat will get a great grilled flavor into the foil packets.
The cheese and bacon need to be added at the end. If you add them at the beginning, you’ll end up with a whole bunch of cheese stuck to the inside of the foil and not a whole lot on the actual potatoes.
If you don’t want to wash dishes, you can totally serve this in the foil. And cheesy grilled potatoes in foil can totally make a light summer meal!

Tossed in just a little bit of oil and a homemade ranch seasoning, grilled on high for ten minutes, with a little cheese melted on top and some bacon thrown in for good measure, these cheesy grilled potatoes in foil packets are great for a cookout or just for an easy, quick clean-up family dinner!

This post contains an affiliate link. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on The Weekend Potluck on Served Up With Love and Meal Plan Monday on Southern Bite!

Mary

Yield: 4-6 servings

Cheesy Grilled Potatoes in Foil

10 minPrep Time:

17 minCook Time:

27 minTotal Time:

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Ingredients

2 pounds red potatoes, scrubbed, cut into 16 wedges, and wedges cut in half
2 tablespoons olive oil
homemade ranch seasoning (recipe below) or 1 packet store-bought ranch seasoning mix
4 ounces cheddar cheese, shredded (about 1 cup of cheese)
4 strips bacon, cooked and crumbled

For the homemade ranch seasoning

2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika

Instructions

Preheat your grill to high heat for 15 minutes.
Place the cut potatoes in a microwave-safe bowl. Cover with plastic wrap or a microwave-safe plate. Microwave on high for 3 minutes, shake to redistribute the potatoes, and microwave for another 3 minutes. Drain the potatoes in a colander and wipe out the bowl.
Place the potatoes back in the bowl and toss with the olive oil and the ingredients for the homemade ranch seasoning or the packet of store-bought ranch seasoning.
Tear off 4 12-inch pieces of aluminum foil. Divide the potatoes among the four sheets of foil and fold the sides to close them up and make a rectangular package.
Using long tongs, place the packets on the grill. Grill for 5 minutes then flip and rotate the packages so that they cook evenly (for example, my grill is hotter in the back so I moved the packets that were in the front to the back and vice versa). Grill for another five minutes.
Remove the packets from the grill and open up the top edge. Place 1/4 of the cheese and bacon into each packet and place the packets back on the grill for one minute to melt the cheese. Remove the packets from the grill and serve immediately.

Grilled Naan Bread Pizza with Grape Tomatoes & Basil

May 30, 2018

If you are like me, you can’t get enough grilling in the summer. What better way to hang out in the great outdoors, keep your kitchen cool, and get great tasting food? Grilled naan bread pizza is an easy crowd pleasing weeknight dinner!

Click here to save this post on Pinterest!

Who’s Responsible for the Grill?

I used to fall squarely into the trap of “men grill and women cook in the kitchen”. I just started grilling last summer, after almost 16 years of marriage. One day I just decided that it was summer and I wanted grilled food and since Philip’s schedule is too crazy for him to do much grilling I was going to have to do it myself!

Our grill went kaput at the end of the summer last year so we just got a new one. Cook’s Illustrated recommended the Weber Spirit E-310, but since it is just the two of us we decided that we didn’t need three burners. We went for the two-burner Weber E-210 instead and it has been great so far!

Grill All the Foods!

Speaking of Cook’s Illustrated, I got an America’s Test Kitchen book, Master of the Grill, to help me with cook times and ideas for the grill. I am sure that you will see me refer to it plenty of times over the summer! I have been putting everything I can think of on the grill. I make it a goal to never turn on my oven from May to October because it is so hot here. Grilling helps me accomplish that goal (I occasionally break the rule if I need to bake something in a pan that is too big to fit in my countertop oven).

Grilled Naan Bread Pizza

Costco sells giant packages of naan bread in the bakery section for just a few bucks and I love the stuff (if you happen to think ahead, though, this is an amazing recipe for homemade naan bread). I prefer it to storebought pita bread for dipping into hummus, and of course it is amazing with homemade curries (this butter chicken from HalfBaked Harvest is one of my personal favorites).

One of my very favorite ways to use this naan bread, though, is grilled naan bread pizza. I mean, what’s not to love about something that is (a) pizza; and (b) thrown together in less than 10 minutes on the grill? As in, you literally assemble it on the grill? Mine has grape tomatoes and basil, but you can customize this anyway you want.

Tips for Perfect Grilled Naan Bread Pizza

Don’t grill too hot! I preheated my grill to medium and honestly, I could have turned the heat down a little bit more and been in good shape
Get your ingredients ready before you put the pizzas on the grill. Once those bread rounds hit the grates, this is all going to go very quickly! I like to put everything in individual bowls and transport them on a cookie sheet to the grill.
Use plenty of oil! I clean my grill with a brush once it gets hot then I oil the grates with a wad of paper towels held on long tongs. Then I oil the naan bread too!
For extra non-stick insurance, use foil or parchment paper. For foods that might easily fall apart or that have toppings, I like to put a little square of foil or some parchment on the grill. The food will easily lift off of that without leaving behind half of your dinner!

This post contains affiliate links. This means that if you click a link and make a purchase on Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Save this post for later on Pinterest!

Mary

Yield: 4 servings

Grilled Naan Bread Pizza with Grape Tomatoes & Basil

10 minPrep Time:

4 minCook Time:

14 minTotal Time:

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Ingredients

canola or vegetable oil for the grill
4 naan bread rounds
2 tablespoons olive oil
4 ounces mozzarella, grated (I used fresh but you could also use low-moisture)
1 cup grape tomatoes, halved
1/4 cup chopped or julienned basil

Instructions

Preheat the grill to medium heat for fifteen minutes. Use a grill brush to clean the grates. Hold several paper towels folded or wadded in long grill tongs. Dip the paper towels into the canola or vegetable oil and thoroughly oil the grill grates.
Brush both sides of each piece of naan bread with olive oil. Place 4 sheets of aluminum foil or parchment paper on the grill and place a piece of naan on each piece. Cover and grill for two minutes.
Flip the naan bread rounds. Divide the mozzarella and halved tomatoes among the naan rounds. Cover and grill for an additional two minutes or until the cheese is melted.
Use a large grill spatula to carefully remove the pizzas from the grill. Top with the basil, slice, and serve.

Notes

Prep time includes active time to top the pizzas while they are on the grill.

https://chattavore.com/grilled-naan-bread-pizza-with-grape-tomatoes-basil/

Sweet Tea Brined Grilled Pork Tenderloin

July 24, 2017

This grilled, sweet tea brined pork tenderloin is an amazingly simple and delicious weeknight dinner! It only takes about 15 minutes of active prep/cooking! Scroll down for video.

Click here to save this recipe on Pinterest!

Pork Tenderloin…FTW?

Those of you who know me well know that this blog is chicken thighs and pork shoulder, not chicken breasts and pork tenderloin. I am a firm believer in a couple of principles: (1) fat is flavor; and (2) moderation is the key to eating whatever you want. I decided a long time ago that I was willing to eat a little bit less of something if I thought it tasted better or had a better texture than the thing that I could eat more of.

Did that even make sense? I feel like I was ramblinnnnng. Sorry about that. It happens sometimes.

Great Cut for Grilling!

The thing is, another principle that I live by is never say never. I actually don’t have anything against chicken breasts and pork tenderloin, I just happen to like thighs and shoulder a little bit more. Here’s the thing about pork shoulder, though: as much as I love it, it is a bit of a pain to cook. I mean, it’s easy enough. Low and slow, you know, or you can do it in the Instant Pot and that goes pretty quickly. However, this is the summer of grilling for me, and I was certainly not going to be tending a pork shoulder for hours on the grill or in my smoker. Sooooo…if I was going to grill some pork, tenderloin or chops seemed to be the way to go.
Sweet Tea Brine!

I am sure that most of you have heard of sweet tea brined fried chicken. One of my favorite places to eat fried chicken here in town, Public House, brines their fried chicken in sweet tea and it is ?????. I like to let other people fry chicken for me, though, so I knew that I wasn’t going to go there. A sweet tea brine, though, seemed like the perfect way to season a grilled pork tenderloin and keep it good and juicy. And you know what?

IT WAS. Another way to keep your grilled pork tenderloin from drying out is to not cook it to death. DID YOU READ THAT? You don’t have to turn your pork into shoe leather to safely eat it, regardless of the rumors that you may have heard. You want to cook it to an internal temperature of about 140˚ and then let it rest to redistribute the juices and allow just a little bit of residual cooking. Listen to me and your pork will be just a little pink, but totally safe to eat, and so tender you won’t believe your taste buds.

Click here to save this recipe on your Pinterest pork or grilling boards!

This sweet tea brined grilled pork tenderloin deserves a spot on your dinner table. Trust me. The brining takes 5 minutes of active work, then 10 minutes of grilling, and quick rest, and dinner is on the table. I even threw some broccoli on the grill for a perfect side dish. Try it!

Shared on The Weekend Potluck on Served Up With Love!

Mary

Yield: 4 servings

Sweet Tea Brined Grilled Pork Tenderloin

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

1 pork tenderloin, trimmed
4 cups sweet tea (see notes for recipe, or use store-bought)
1/2 cup kosher salt
BBQ sauce, for serving (optional)

Instructions

In a container large enough for the pork tenderloin, whisk together the sweet tea and the salt. Place the tenderloin in the container, cover, and refrigerate for 12-24 hours, turning once.
When you are ready to grill, remove the tenderloin from the brine. Pat dry with paper towels and let stand at room temperature while you prepare the grill.
Preheat the grill to high. Generously brush the grates with oil. Grill the tenderloin for 10-12 minutes, turning every 2 minutes, until the tenderloin reaches an internal temperature of 140?.
Remove the tenderloin from the grill and wrap tightly in aluminum foil. Rest wrapped in foil for 10 minutes. Slice and serve with BBQ sauce if desired.

Notes

Prep/cook time does not include inactive time to brine or rest the tenderloin. To make sweet tea, boil 1 cup water and steep a family size tea bag in the water for 5 minutes. Add 1/2 cup sugar and stir until dissolved. Add 3 cups cold water and refrigerate until cold.

https://chattavore.com/grilled-sweet-tea-brined-pork-tenderloin/

a close up picture of grilled sweet tea brined pork tenderloin on a plate with sauce and broccoli

Grilled Teriyaki Burger

May 22, 2017

This shop has been compensated by Collective Bias, Inc., and Kikkoman®. All opinions are mine alone. #KickinItWithKikkoman #CollectiveBias

Thank you for supporting the brands that keep Chattavore running!

This grilled teriyaki burger with pineapple and white sauce is a delicious way to celebrate Memorial Day weekend!

Did you know that May is burger month? I mean, in my world, every month is burger month…but May is like official, capital letter Burger Month. I’m not really sure why, but maybe it’s because May is the month that sort of takes us into (unofficial) summer with Memorial Day weekend?

I’m going to let you guys in on a little secret. Okay, not so secret, but whatever. This is my last week of work for a while! School is out on Friday and I get to be a full-time blogger for two months??. What better way to celebrate than a holiday weekend? Memorial Day grilling doubles as start-of-summer-vacay grilling for me.

And I know that I mentioned here a couple of weeks ago that learning to grill was one of my goals for the summer. I think before now I have used my grill exactly once, and that was pretty much Philip getting everything started and me just going out and turning the chicken (or whatever it was). After this summer, Imma be a grilling pro!

What better way to start than this grilled teriyaki burger? Kikkoman®Teriyaki Marinade & Sauce kicks up the flavor in my teriyaki burger to eleven (where are my Spinal Tap fans???) and a slice of pineapple on top rounds out the sweet and savory flavor of the burgers perfectly. Oh, oh…and my white sauce, with Kikkoman®Traditionally Brewed Soy Sauce, is the perfect way to sauce up this teriyaki burger. I have to admit, I’ve been a soy sauce addict most of my life – my dad has been dousing everything from steak and chicken to vegetables and casseroles with Kikkoman®Traditionally Brewed Soy Sauce since I was a kid, so I’ve never been short on ways to include soy sauce in my cooking, and not just my Asian-style cooking. KikkomanUSA.com has lots more great recipe ideas using their awesome products! And if you’re like me and need more summer grilling inspiration, click here!

Like I mentioned last week, the Walmart Neighborhood Market near my house has become one of my go-to stops for groceries (I love their grocery pick-up option during weeks that shopping for groceries makes my busy brain hurt). I stopped by there to pick up my Kikkoman®Teriyaki Marinade & Sauce and my Kikkoman®Traditionally Brewed Soy Sauce (I love that fun little bottle like you always see at your favorite Chinese restaurants). For a coupon for Kikkoman®Teriyaki Marinade & Sauce and Kikkoman®Traditionally Brewed Soy Sauce, click here!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Mary

Yield: 6 burgers

Grilled Teriyaki Burger

10 minPrep Time:

8 minCook Time:

18 minTotal Time:

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Ingredients

2 pounds 80/20 ground beef
1/4 cup plus 2 tablespoons Kikkoman®Teriyaki Marinade & Glaze
6 rings fresh pineapple
6 sandwich slices of your choice of cheese (I used Havarti)
6 soft hamburger buns
6 tablespoons white sauce

Instructions

In a large bowl, combine the ground beef with the Kikkoman®Teriyaki Marinade & Glaze, taking care to not overwork the meat. Divide the meat into 6 portions and gently form each portion into a patty, pressing a deep indention into the center of each patty.
Heat one side of the grill to high and one side to low (if using a charcoal grill, arrange the coals to create a high heat zone and a low heat zone). Place the burgers on the high heat zone and grill for two minutes, then move to the low heat zone and grill for 3 minutes (for medium-rare burgers) to 5 minutes (for well-done burgers). During the last minute of cooking, place the pineapple slices on the cool area of the grill and top the burgers with the cheese slices.
Spread each bun bottom and top with half a tablespoon of white sauce. Place a burger and a pineapple slice on each bun bottom. Top with bun tops and serve immediately.

Notes

If you don't have a grill, you can cook these burgers on your stovetop. A cast iron skillet is ideal for this. Preheat over high heat. Cook for 3-5 minutes on each side, adding the cheese in the last minute of cooking. Remove the burgers from the pan and cook the pineapple slices for about one minute each. Sauce and serve the burgers as directed in the recipe.

https://chattavore.com/grilled-teriyaki-burger/

These cheesy grilled potatoes in foil with bacon are easy to make and quick to clean up-you don’t even need dishes! They’re a perfect side or main dish.

Grilling = Life

Cheesy Grilled Potatoes

Mastering Grilled Potatoes

Mary

Tags

If you are like me, you can’t get enough grilling in the summer. What better way to hang out in the great outdoors, keep your kitchen cool, and get great tasting food? Grilled naan bread pizza is an easy crowd pleasing weeknight dinner!

Who’s Responsible for the Grill?

Grill All the Foods!

Grilled Naan Bread Pizza

Tips for Perfect Grilled Naan Bread Pizza

Mary

This grilled, sweet tea brined pork tenderloin is an amazingly simple and delicious weeknight dinner! It only takes about 15 minutes of active prep/cooking! Scroll down for video.

Click here to save this recipe on Pinterest!

Pork Tenderloin…FTW?

Great Cut for Grilling!

Click here to save this recipe on your Pinterest pork or grilling boards!

Mary

This grilled teriyaki burger with pineapple and white sauce is a delicious way to celebrate Memorial Day weekend!

Mary