Jan 26, 2024

Hometown Focus Recipes

By Staff | on June 02, 2023

The long-awaited warm weather is finally here. Time to brush off the grill and do some outdoor cooking.

Even though some of us Up North have been known to grill in the middle of winter, it's much more pleasant when you don't have to shovel your way to the grill and can actually sit outside and enjoy the aroma as things sizzle away.

Our big thing is steaks on the grill. I rarely order steak when we go out to eat since, as far as I’m concerned, nothing can beat the great steaks my husband makes.

I would share the recipe, but I honestly don't know how he prepares them. Some seasoning, meat tenderizer, and has the time down pat how long to cook them on each side so they turn out a nice rare to medium rare.

Whatever you decide to toss on the grill, enjoy. It's a short season!

Southwest Chicken Foil Packet


• 1 c. corn kernels, fresh, frozen orcanned• 1 c. salsa, fresh; hot, medium or mild,drained of excess moisture• 1 (14.5 oz.) can black beans, drainedand rinsed• 4 heavy-duty aluminum foil, 18×12-inchlong sheets• 4 sprigs cilantro• 4 boneless, skinless chicken breasts• Salt and pepper• 4 tsp. taco seasoning• 1 c. Mexican cheese blend, shredded• 4 lime wedges

Preheat outdoor grill to medium-high heat or preheat oven to 350 degrees. In a large bowl, stir together corn, salsa, and beans until evenly combined.

Place four 18×12-inch pieces of heavy foil on counter and spray each with cooking

spray. Divide the veggie mixture evenly among the packets and place one cilantro sprig on top.

Season both sides of chicken breasts with salt and pepper and approximately 1 teaspoon taco seasoning per breast. Place seasoned chicken on top of veggies. Fold long sides of foil up and over chicken and bring edges together. Roll the foil together, moving downward until 1–2 inches from top of chicken. Fold both short ends together to seal the packet, but make sure to leave enough space inside the packet for steam expansion.

Place packets directly on grill or on a baking sheet in the oven. Grill 15–20 minutes or bake 30–35 minutes in the oven, until the center is no longer pink. Cooking times may vary depending upon thickness of chicken breasts.

Remove from grill or oven and carefully open packets to allow steam to escape. Sprinkle an equal amount of cheese on top of each piece of chicken, close foil and allow it to sit 2 minutes or until cheese has melted. Serve with a lime wedge for squeezing. (Yield: 4 servings)

Italian Chicken Skewers

• 1 lb. boneless skinless chicken breasts,cut into large cubes• Kosher salt• Freshly ground black pepper• 2 Tbsp. tomato paste• 1/4 c. extra-virgin olive oil, plus morefor drizzling• 3 garlic cloves, minced• 1 Tbsp. chopped fresh Italian parsley,plus more leaves for garnish• 8 skewers, soaked in water for 20minutes• 1 baguette French bread, cut intocubes

Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl. Add chicken and toss to fully coat. Refrigerate 30 minutes.

Preheat grill to medium-high. Skewer

chicken and bread. Drizzle with olive oil and season with salt and pepper. Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley. (Yield: 8 servings)

Steak Fajita Skewers

• 1 lb. sirloin steak, cut into large cubes• 1 bunch scallions, cut into thirds• 1 pack small flour tortillas, torn intolarge pieces• 4 large bell peppers, cut into largepieces• 8 skewers, soaked in water for 20minutes• Extra-virgin olive oil, for drizzling• Kosher salt• Freshly ground black pepper

Preheat grill to medium-high. Skewer steak, scallions, tortillas (folded), and peppers. Drizzle with olive oil and season with salt and pepper. Grill, turning occasionally, until steak is medium rare and vegetables tender and slightly charred, about 7 minutes. (Yield: 8 servings)

Grilled Ginger- Peanut Pork Tenderloin

Recipe by: DIANA F

• 2 (16 oz.) pork tenderloins, trimmed offat• 3 Tbsp. soy sauce• 1 1/2 tsp. sugar or sugar substitute• 1 Tbsp. sesame oil• 1 Tbsp. smooth natural peanut butter• 1 clove garlic, minced• 1 tsp. curry powder• 1 Tbsp. minced fresh ginger• 1/2 tsp. salt

Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.

Preheat an outdoor grill for high heat.

Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating.

Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees. Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving. (Yield: 6 servings)

Herb & Cheese- Stuffed Burgers

Recipe by: Sherri Cox

• 1/4 c. shredded cheddar cheese• 2 Tbsp. cream cheese, softened• 2 Tbsp. minced fresh parsley• 3 tsp. Dijon mustard, divided• 2 green onions, thinly sliced• 3 Tbsp. dry bread crumbs• 2 Tbsp. ketchup• 1/2 tsp. salt• 1/2 tsp. dried rosemary, crushed• 1/4 tsp. dried sage leaves• 1 lb. lean ground beef (90 percent lean)• 4 hamburger buns, split• Optional toppings: Lettuce leaves andtomato slices

In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly.

Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal. Grill burgers, covered, over medium heat or broil 4 inches from heat until a thermometer reads 160 degrees, 4-5 minutes on each side. Serve on buns with toppings as desired. (Yield: 4 servings)

I love finding new recipes to try, and your collection of Hometown Focus recipes is fantastic! From savory dishes to sweet treats, there's something for everyone. I can't wait to whip up some of these delicious meals in my own kitchen. Thanks for sharing these mouthwatering recipes with us!

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