It’s January. The holiday festivities have ended, but the cold and the early twilight are still here. No more hams and turkeys, no more gingerbread and hot chocolate. But that’s okay– it’s still perfect grilling weather, as always! Don’t let the cold weather keep you away from your grill this winter. Let’s beat back Jack Frost with a few new grilling recipes!
Tilapia and Roasted Veggies
- 4 tilapia fillets
- 8 – 9 Baby Bella mushrooms, or your preferred variety
- 1 large leek
- 1 sweet red pepper
- 1 sweet green pepper
- 2 Tbsp olive oil
- 1/2 tsp powdered ginger
- salt and pepper
Chop all the veggies into even sized pieces, but not too small– we’re going to be using a grill basket, so we don’t want them to fall through. Toss the veggies all together with the olive oil and the salt and pepper. Place them in your grill basket, along with your tilapia fillets. (Be sure the fillets are on the metal of the basket, and not on top of a pile of vegetables, or they may not cook in time.) Sprinkle the tilapia with the ginger and more salt and pepper.
Preheat your grill to medium-high heat, and cook everything together for about 3 minutes. If your basket permits, flip the whole thing, and cook for 4 minutes more. If your basket cannot be flipped, flip the fillets, and stir the veggies around.
After those 4 minutes, remove the food from the basket, and toss the veggies all together again. If desired, grab a pair of kitchen shears and cut your vegetables up a little smaller for easier eating. Serve the fillets over the roasted veggies.
Spicy Grilled Drumsticks
- 4-8 chicken drumsticks
- 1 tsp paprika
- 1 tsp chili powder
- 1 Tbsp garlic salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
This recipe makes a lot of spice blend– make plenty of drumsticks, or save your spices for next time. Pat your chicken dry with a paper towel, to remove any remaining juice. This will help your chicken sear up nicely, and give you good, tasty skin.
Mix all of your spices together, and sprinkle the blend over your chicken. Or, carefully separate the skin from the chicken, and rub your seasoning between the skin and the meat. Do not remove the skin from your drumsticks. Preheat your grill to medium-high. Carefully oil your grate, so all that lovely skin doesn’t stick and get left behind. Grill your chicken for about 30-40 minutes, flipping every 5 or 6 minutes to keep it cooking evenly. You’ll want an internal temperature of about 165 degrees.
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