Written By: Wednesday, June 21st 2017
Summer is here, time to start grilling! Why not wow you’re friends and family this year with something a little different than burgers and hot dogs. Below we have 5 recipes that will have your breakfast covered, potatoes that will make anyone who sees them drool, a great simple dessert, a crazy combination for the adventurous and even a vegan friendly recipe even you carnivores will love.

 

Breakfast Foil Pack

Breakfast Foil Pack

What you need:

  • 6 large eggs
  • 1/2 cup milk
  • Salt & Pepper
  • 1 lb. refrigerated hash browns (thawed if frozen)
  • 1 cup chopped ham
  • 2 cup shredded Cheddar
  • Butter, for foil
  • Chopped fresh chives

 

Directions:

  1. In a large resealable plastic bag, crack eggs, add milk, and season with salt and pepper. Stir in hash browns, ham, and cheese.
  2. Butter four squares of aluminum foil and divide mixture among foil. Fold tightly and seal.
  3. Place packets over campfire or grill and cook until eggs are cooked and hash browns tender and crispy, about 10 minutes.
  4. Garnish with chives and serve.

 

Cheesy Campfire Potatoes

What you need:

  • 2 lb. mini yukon gold potatoes, quartered
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • Chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish

Directions:

  1. Preheat the grill to medium-high, or preheat the oven to 425º.
  2. Cut 4 large pieces of foil about 10” long. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
  3. Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, 10 to 15 minutes. (Or transfer to the oven and bake about 15 minutes.)
  5. Sprinkle mozzarella and Parmesan on top of the potatoes and reseal the foil packet. Cook until cheese is melted, about 5 minutes.
  6. Top with parsley and red pepper flakes and serve warm.

 

Grilled Donut Ice-Cream Sandwich

 What you need:
  • 4 glazed donuts, cut in half
  • 8 scoops vanilla ice cream
  • Chocolate syrup, for drizzling
  • whipped cream
  • 4 maraschino cherries

Directions:

  1. Preheat grill or grill pan to high. Grill donut halves, glazed side down, until charred, about 1 minute. Set aside to cool.
  2. Place 2 scoops of vanilla ice cream in between each donut sandwich and press down.
  3. Top each with a drizzle of chocolate syrup, whipped cream, and of course, a cherry on top!

 

S’mores Burger

What you need:

  • 5 oz. dark chocolate from a thin chocolate bar
  • 1 lb. ground beef
  • kosher salt
  • 5 graham crackers, broken in half to form squares
  • 18 large marshmallows
  • 9 small burger buns

Directions:

  1. Heat grill to high. Break chocolate squares so they fit in the center of each burger.
  2. Wrap ground beef around chocolate (about 1/4 pound per burger) and make burgers about the same size as graham cracker halves. Season with salt.
  3. Roast marshmallows over grill or under broiler until golden. Grill burgers 3 to 5 minutes, then flip and cook until beef is cooked medium, 3 to 5 minutes more.
  4. Meanwhile, lightly grill buns. Place half a graham cracker onto bottom bun, then top with a burger, marshmallows, and the top bun.

 

 Grilled Coconut Curry Tofu Skewers


What you need:

  • 2 teaspoons Curry Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Sea Salt
  • 2 teaspoons Sesame Seed
  • 1/2 cup full-fat coconut milk
  • Juice and zest from 1 lime
  • 2 teaspoons minced cilantro, to serve
  • Olive oil, for grill
  • 14 ounces extra-firm tofu, pressed of excess moisture
  • 1 red onion

Directions:

  1. In a bowl, whisk together the ingredients for the marinade.
  2. Cut the tofu into roughly 24 1-inch cubes and place in a bowl. Pour the marinade over the tofu and gently fold the tofu and marinade together until tofu is covered. Cover, refrigerate and let sit for at least two hours before grilling.
  3. Preheat your grill. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees.
  4. Cut the red onion in half and cut each half into 8 similar-sized chunks.
  5. Thread the skewers, alternating 2 to 3 layers of onion and tofu until you have 4 pieces of tofu and five pieces of onion. Continue with remaining tofu and onion.
  6. Place some olive oil on a towel and carefully rub the grates with the oil so the tofu doesn’t stick. Place the skewers on the grill over the lowest heat and cook, turning skewers every 1 to 2 minutes and brushing with excess curry marinade. Cook until the tofu is golden and the onions are starting to char, 8 to 12 minutes depending on the grill heat.
  7. Remove skewers from the grill and sprinkle with sesame seeds and cilantro before serving.

 

Put in, your own spin!

These recipes are just a few of the many outside the box recipes you can try but go nuts grilling pickles wrapped in bacon, grilled pineapple with coconut ice cream, whole chicken with a Guinness up the rump, sky’s the limit!!