Sunday grilling is one of my favorite things to do. I love having friends over to enjoy good food, drinks and conversation to help ease into the work week ahead. In an effort to eat healthy and cut out some carbs, I decided to make turkey burgers with portobello mushroom caps as an alternative to buns. They are easy to make and full of flavor!
Although it doesn’t feel like summer here in Chicago, 4th of July is just a few days away. Like most of us, I’m escaping the city lights for a little fun in the sun on the lake in none other than Pure Michigan. Besides looking forward to boat rides and cocktails, I’m excited to spend time outside grilling up some goodies with the family. And, no fireworks show is complete without s’mores by the fire. Here are some of the tasty treats I will be sampling this upcoming weekend.
Soak 7-8 wooden skewers in water, if needed, or use metal ones
Clean the potatoes and parboil for 4-5 minutes. Transfer potatoes into large bowl and let cool
Meanwhile, place 2 tablespoons olive oil, minced garlic, rosemary, salt and pepper in a small skillet over medium heat, stirring occasionally. Once garlic begins to turn translucent (~3 minutes), remove pan from heat. Set aside for later
Preheat grill to high heat
Once potatoes have been parboiled, slice each one in half. (If potatoes are larger in size, then you may need to quarter them.)
Skewer potatoes and brush with remaining 1 tablespoon of olive oil
Brush grill grates with vegetable oil and place skewered potatoes cut-side down over the lit burners. Grill potatoes for 2-3 minutes, flip and grill for 2-3 more minutes
Transfer potatoes to the unlit side of the grill. Close cover and allow potatoes to cook for another 5-6 minutes, or until they can be easily pierced with a fork
Remove potatoes from grill and brush with the garlic and rosemary olive oil mixture. Garnish with fresh chives before serving (optional)