Welcome to the first day of the summer grilling series! Today, everything but dessert is going to be done on the grill. I’m so excited for this summer series; I will be bringing you a new recipe every week!
Anyone who knows me knows that I do not like the heat. Summer is actually my least favorite season. Iowa summers are hot and humid, and I just don’t like it. However, there is nothing I love more than sitting around the grill, having a drink, and sharing some laughs. As long as I can remember, the official start of summer was the first time you broke out the grill and slapped some hot dogs and hamburgers down. Growing up in Iowa meant that usually happened some time in April or May. So today we’ve got chicken and veggies on the grill, and dirt cake for dessert. Let’s get cooking!
Let’s start with dessert. This will give it time to chill and set up in the fridge while everything else is cooking.
You Will Need:
2 large mixing bowls
32 oz. Oreos
12 oz. Cool Whip
3 1/2 cups milk
2 (3.5 oz.) boxes INSTANT chocolate pudding
1/2 cup confectioner’s sugar
8 oz. cream cheese, softened
1/2 cup butter, softened
In either a food processor or a blender, pulse the Oreos until they are very fine (the cream should disappear from sight). I like to use a food processor rather than a blender for this, but if you don’t have a food processor a blender will work just fine. Then in one of your mixing bowls, mix together the butter, cream cheese, and confectioner’s sugar until smooth. In your other mixing bowl, mix the milk, pudding, and Cool Whip. Combine the two mixtures and fold them together until thoroughly mixed.
In a glass pan, layer chopped Oreos, then pudding mixture, more Oreos, more pudding, and so on and so on. Leave this in the fridge to cool while you get the rest of dinner ready.
The next thing we’ll work on is the veggies. These will be cooked in a tin foil pouch right on the grill. This is my favorite way to make veggies in the summer. My mom started doing it with potatoes years ago, and I’ve never done anything different.
We’re going to be cooking potatoes, sweet potatoes, carrots, and green beans. They’re all incredibly easy, and absolutely delicious.
You Will Need:
3 pieces of tin foil
4 large sweet potatoes, chopped
4 large potatoes, chopped
4-5 whole carrots, peeled and chopped
1 small pkg. green beans
1-2 Tbsps. butter for each pouch
Salt and pepper to taste
To get this part started, chop up all the potatoes and carrots. The sweet potatoes will have their own pouch with just butter, the regular potatoes will have their own pouch with butter and salt and pepper, and the carrots and green beans will go in a pouch together with butter and salt and pepper.
Put everything in the middle of the tin foil, and then fold it over and crimp the sides together tightly. This will make sure none of the steam from the butter escapes and cooks everything all the way through. I let everything go over a medium flame for about 15-20 minutes and then check on them. Make sure you use oven mitts or something because that tin foil and the steam that escapes will be HOT. The potatoes and carrots are done when they are fork tender, and the green beans should still have a bright green color and bite to them.
When it comes to grilled chicken, I like it spicier than usual. So when I season it, I use a lot of cayenne pepper, black pepper, and garlic. My favorite combination for seasoning chicken is salt, pepper, cayenne, garlic and onion powder, Lowry’s, and paprika. Get your grill going at a medium heat, and cook the chicken breast for about 5-7 minutes on each side. If your chicken breast is thicker, they may need to be cooked longer on either side, but you can always butterfly the chicken as well.
I know this post was a little short, but I think it’s a great way to kick off this great series! I’m so excited for the rest of it. Thank you for all the continued support; I appreciate you all so much! Until next time, happy cooking!