These Mexican S'mores are an indulgent dessert that is fun to make. This is a great recipe to make at your next picnic or BBQ. Everyone can participate and make their own which creates a great activity and less work for the host/hostess.
Use your imagination and experiment with ingredients. I think these would be great with cream cheese and peach preserves.
- peanut butter
- chocolate chips
- miniature marshmallows
- homemade flour tortilla (small)
- Spread peanut butter on tortilla, sprinkle with chocolate chips and marshmallows, then roll up the tortilla shell.
- Wrap in foil and twist foil ends.
- Cook on grill grate over your fire for about 5 minutes turning once.
- Unwrap and indulge.
Grilled shrimp are always a hit. There is very little prep and they cook quickly. Sometimes I serve grilled shrimp as an appetizer over a bed of greens, while other times I use it as my main course. Either way, this is a great summer grilling option.
- 1/2 cup hot pepper paste
- 6 cloves garlic, finely chopped
- 2 tablespoon finely chopped cilantro
- 1/4 cup white wine, lemon juice or wine vinegar
- 1/4 cup olive oil
- 1 pound extra large shrimp, unpeeled, deveined
- Wooden skewers presoaked in water ½ hour
- Mix the first five ingredients in a bowl. Toss in the shrimp and give them a turn. Let stand ½ hour. Thread on the soaked skewers.
- Place the skewered shrimp over medium coals and grill 1 ½ minutes. Turn over and grill the other side for 1 ½ minutes more, until the shrimp are lightly pink and start to curl.
Tip: For this dish, you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.
Grilled Salmon is is quick and easy to make and is a healthy entree. I usually have salmon in my freezer in individually wrapped portions. I find this to be very convenient. I can pull as many portions as I need and leave the rest frozen. I also like that the fish is already portion controlled. It helps keep the meal healthy.
I usually serve Grilled Salmon with rice and something green – like green beans or broccoli or I keep it simple and serve it with a salad tossed with olive oil and vinegar. Grilled Salmon is a light meal that doesn't leave you feeling over-stuffed.
- 1 lb. salmon fillet or 2 small salmon steaks
- 2 tbsp. olive oil
- 1/4 cup grated onion
- 1 tsp. freshly grated ginger
- 1 tsp. minced garlic
- 2 tbsp. soy sauce
- 1/8 tsp. freshly ground black pepper
- 1/2 tsp. paprika
- 2 tbsp. olive oil for grill
- Combine marinade ingredients.
- Add salmon to marinade and turn to coat both sides of fish. Let stand at room temperature for 15 minutes.
- Brush grill rack with oil.
- Drain fish; save marinade.
- Cook on uncovered grill, directly over medium coals for 7 minutes.
- Turn with a spatula, brush with more marinade, and continue grilling 6 to 8 more minutes. (The fish should flake easily.)