In the summer, my grill gets one heck of a workout. To me, there’s nothing better (or easier) than firing up that bad boy and throwing on some chicken, lots of fresh veggies, even bread. Since the completion of our in-ground swimming pool, we’ve hosted quite a few impromptu get togethers this summer…sure, it’s quick and easy to make a few burgers and some chicken, but this year I decided to get creative with some appetizers to really get the party going. Here are a few of my tried and true favorites…the best part is they take virtually no time at all!
Grilled, stuffed jalapenos
One dozen whole jalapenos
1 (8 oz) block of cream cheese
Low sodium bacon
Cut a slit in the middle of each jalapeno and scrape out the seeds. If you happen to like yours extra spicy like I do, mix the seeds with the cream cheese. Otherwise, throw them out. Spoon cream cheese into each jalapeno. Wrap a piece of bacon around each jalapeno and secure with a toothpick. Grill on medium-high heat until the bacon is cooked and the skin of the peppers are lightly charred.
Clam-stuffed mushrooms
1 pound large white mushrooms
1 clove minced garlic
1/4 cup butter, melted
1 (20 oz) can chopped clams, undrained
1 cup Italian breadcrumbs
1/4 cup fresh parsley
Salt and pepper to taste
Remove stems from mushrooms; chop and cook stems in garlic and butter until liquid evaporates. Drain claims, reserving 2 tablespoons liquid. Add clams and reserved clam juice to the cooked stems. Add breadcrumbs and remaining ingredients, stirring frequently.
Stuff stem-side of each mushroom with the clam and breadcrumb mixture and place on grill. Grill over medium heat until filling is golden brown.
Grilled bruschetta with gorgonzola and red peppers
1 red bell pepper
Extra virgin olive oil
Balsamic vinegar
French baguette
Gorgonzola cheese
Brush olive oil on red pepper and place on the grill. Grill over medium-high heat until the outside is charred. Remove red pepper and let cool, then peel off outer layer and throw away. Slice the pepper long ways and mix with two tablespoons olive oil and two tablespoons balsamic vinegar.
Meanwhile, slice baguette and brush each slice with olive oil. Place on the grill for 2-3 minutes until lightly brown. Turn over and grill the other side. Remove from grill and spread gorgonzola on each slice, then top off with red pepper mixture.
