Skip to content

Author: Mike

Basil Pesto

2 cups fresh basil
1/4 cup pine nuts
2-3 garlic cloves, minced
2 Tbsp Parmigiano Regiano
1/2 cup extra virgin olive oil
salt and pepper, to taste (roughly 1/4 tsp)
lemon juice, dash

Toast the pine nuts over Medium-Low heat until lightly browned.

Combine basil, pine nuts, garlic, lemon juice, salt& pepper, and Parmigiano in a blender. Slowly add in the evoo while blending to smoothly emulsify.

Balsamic-Mustard Chicken

2 Tbsp balsamic vinegar
2 Tbsp brown mustard
2 tsp red wine vinegar
1 tsp honey
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
2-3 tsp various dry herbs (oregano, thyme)
2-3 garlic cloves, minced
1/2 tsp onion powder
salt & pepper to taste
4 boneless, skinless chicken breast halves

Combine the ingredients and marinate for at least 1 hour.

Grill over Medium-High heat, 4-5 minutes per side.

Steak Fajitas

1/4 cup lime juice
2 Tbsp olive oil
4 cloves garlic, crushed
2 tsp soy sauce
1 tsp salt
1/2 tsp liquid smoke
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 lb flank steak OR boneless, skinless chicken breast
1 large white onion, sliced in thin rings
1 red bell pepper (green or yellow works), seeded and sliced in thin rings

Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the flank steak OR the chicken in a container, cover, and refrigerate at least 2 hours or overnight.

Save the leftover marinade liquid and grill the meat over medium flame 4-5 minutes on each side. Let rest for at least 5 minutes. Cut meat into thin strips. Set aside and keep warm.

Soak peppers and onions in leftover marinade for a couple minutes before cooking. Grill the onions and peppers for about 3 minutes a side.

Sesame-Grilled Asparagus

  • 1 lb of asparagus
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 clove of garlic, minced
  • 2 Tbsp sesame seeds
  • Fresh ground black pepper, to taste

Combine the sesame oil, soy sauce, and garlic, then stir and brush the mixture onto the asparagus spears. Let marinate 5-10 minutes.

Sprinkle sesame seeds on top. Salt and pepper to taste. Grill over direct heat for 2 to 4 minutes, until brown on both sides. Optionally, the spears can be skewered to form “rafts” to make cooking on the grill easier.

Chicken Under a Brick

2 Large boneless, skinless whole chicken breasts
1 tsp coarse salt
1 tsp cracked black pepper
1/2 tsp hot red pepper flakes
1 Tbsp minced garlic
1 Tbsp chopped Rosemary
1 large lemon, juiced
1/4 cup extra-virgin olive oil
2 clean bricks (not really necessary)

Rinse and dry the breasts, then sprinkle them with the salt, pepper, red pepper flakes, garlic, and rosemary. Place the chicken in a baking dish, pour on lemon juice and olive oil, and refrigerate for 30 minutes to an hour.

Wrap each of the bricks in Aluminum foil. Place chicken on grill with brick on top. Cook over high heat for 4 to 6 minutes per side.

Sesame-Grilled Asparagus goes great with this dish.

Mike's Chili

1.25 lbs ground beef
1 medium onion, minced (about 1 cup)
1 Tbsp jalapeno, seeded and diced
1 15-oz can kidney beans, drained
1 15-oz can peeled diced tomatoes
1 8-oz can tomato sauce
1 cup water
1 Tbsp vinegar
1 tsp salt
1 tsp sugar
4 Tbsp chili powder (2+2)
2 Tbsp cumin (1+1)
2 garlic cloves minced + 1 tsp garlic powder
1 bay leaf
2 tsp oregano (1+1)
2 tsp paprika (1+1)
1/4 tsp cayenne pepper

Brown ground beef in a dutch oven or stock pot over medium heat.  Remove beef from pot and drain fat.

Add onion, jalapeno, and garlic to the pot; saute for about two minutes.

Return the beef to the pot and add remaining ingredients (reserve half of the chili powder and cumin for later) and simmer for 1 hour, stirring occasionally. Add remaining chili powder and cumin in the last 5 minutes. Serve with shredded cheddar and green onion garnish.