Ready, Set, Grill!
Sunday, July 26th, 2015
Have you used the BBQ grills located throughout your community? While the standard hotdogs, burgers, and BBQ chicken are always a tasty summer treat, we’ve got some unique grill recipes in case you want to spice things up. If you decide to try any of these recipes or if you’re grilling your own dish, be sure to post a picture to our Facebook page. We’d love to see what you’ve got cooking! But first, some important safety reminders.
When you use the grills on the property grounds, please remember to clean them and properly dispose of your trash before you leave. The leading factors in grill fires are combustibles placed too close to heat and cooking left on the grill unattended. Remember to do the following when you’re using a grill:
- Never leave grills unattended while cooking.
- Grills must be placed a minimum of five feet away from the building.
- Keep cigarettes and any combustible materials away from the grill.
- Use caution when lighting charcoal, and avoid adding lighter fluid after coal has been lit.
- Always place coals in a metal container with a tight lid after they have cooled for 48 hours.
- Use caution when lighting your grill, and turn it off immediately after use.
Summer Grill Recipes
Loaded Nachos on the Grill
- 1⁄2 bag of tortilla chips
- 15 ounce can black beans
- 2 plum tomatoes drained and rinsed, chopped
- 4 ounces Monterey jack cheese, shredded
- 3 green onions, chopped
- 1⁄4 cup sour cream
- Hot sauce (optional)
- Chicken or beef (optional, not included in recipe)
Heat grill to low heat. Take 2 sheets of heavy-duty foil (at least 20 inches long each), and set them on top of each other.
On the longest side, fold both pieces of foil together, and over, 3 times. This is going to combine the sheets together to make one huge piece of foil.
After folding the foil together, open the non-folded sides opening to one giant sheet (fold part should be in the center). Spray the whole foil with non-stick spray. (May also use grill-safe pan instead of tinfoil.)
Place tortilla chips into the center of the foil. Spread beans out on top of the chips, then tomatoes, then sprinkle the cheese on top.
Pull up long sides of foil together above the chips. Fold twice to seal, leaving room above nachos. Roll the sides up so that they are sealed, also leaving some space around nachos.
Place on grill over low heat, close grill, cook for 8-10 minutes. Remove, open carefully (steam will be coming out), add green onions, sour cream, and hot sauce (optional) to the top. Serve immediately and enjoy!
Note: Be sure to cook over LOW heat on the grill. Cooking over too high of heat will result in chips burning on the bottom. Also be sure to leave room around nachos when sealing the foil pack. There needs to be room for steam to circulate to melt the cheese and heat everything evenly.
Grilled Apple Crisp
- ½ cup old-fashioned oats
- 6 tbsp flour
- 3 tbsp packed brown sugar
- ¼ cup granulated sugar
- ¼ tsp cinnamon
- Cash of nutmeg
- 2 tbsp butter, plus more for foil
- 3 apples
- Squeeze of lemon juice
Combine oats, flour, sugars, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Toss bowl in the fridge while you prepare the apples. Wash apples and pat dry. Core and slice apples, then toss them with a squeeze of lemon juice. Cut two squares of foil (about a foot each) and lightly butter the center of each piece. Place the apples onto one of the foil pieces, and then sprinkle with the crumble mixture.
Place the top piece of foil (butter side down) on the package and crimp the edges inwards (about one cm) one at a time until the package is well sealed. Wrap the entire package in another layer of tinfoil; this will help prevent burning around the edges.
Place the foil pack on the grill (pre-heated to a medium heat – about 350 degrees) for about 20 minutes.
Let cool a minute or two before opening, as the contents will be very hot. Serve with a scoop of vanilla ice cream and a dash of cinnamon.
Caesar Grilled Asparagus
- 1 1/2 pounds asparagus, trimmed
- 1 tablespoon oil
- Salt and pepper to taste
- 2 tablespoons Parmigiano reggiano (parmesan), grated
- Fresh cracked black pepper to taste
- 1 cup croutons
- Your favorite dressing to taste (about 3 tablespoons)
Toss the asparagus spears in the oil, salt, and pepper and grill over medium-high heat until crisp-tender and slightly charred.
Serve topped with the caesar dressing, croutons, Parmesan, and fresh cracked black pepper to taste. Enjoy!