Summer Time = Grill Time

*information for this post was in part supplied by Hormel Foods through their Hormel Extended Family Blogger program. No compensation was received for this post.

One of my favorite smells of summer is the smell of dinner cooking on the grill. When we are outside playing and I smell a neighbor cooking their dinner on the grill, it makes me want to change up my menu plan (if I didn't plan grilling) or get dinner started if I am grilling.

I used to not be very adventurous about grilling. I pretty much kept to simple things like hamburgers and hot dogs and chicken breasts.

After a while, I started grilling vegetables when I discovered how delicious they can be. I love to cut up peppers, onions and squash and grill them with a touch of soy sauce.

I expanded the proteins we grill to include fish - usually Marlin or Tuna. I also started using 'recipes' for grilling instead of just making "plain" seasoned chicken or hamburgers.

One of the first recipes we tried was Citrus Balsamic Grill. The citrus inspired me to explore some fruit on the grill. I discovered how delicious grilled pineapple rings are. I always have loved warm pineapple in recipes, but this took it to another level and makes a delicious side to a chicken breast seasoned with a bit of Teriyaki sauce and grilled.

We also really enjoy our shrimp and pineapple kabobs.

They have a great flavor and are relatively low in calories too.

If we decide to really mix it up this summer, maybe we will explore some of the ideas shared with me by Hormel.

Bacon - this was the first on their list. According to Hormel, grilling bacon gives you the perfect mix of crispy and chewy, making it a tasty accompaniment to any meal. You can find a lot of recipes for Hormel Black Label bacon on their website. If you are planning to grill it, you will want to buy the thicker cuts, because they will be easier to handle and less likely to fall through the grates. You will want to heat your full grill and then turn off the one side (or set the coals to the one side if using charcoal), so that you can cook on the side opposite the heat - otherwise the dripping grease from the bacon could cause the fire to flare up.

Pizza - I have tried one pizza on the grill before. I think the most important thing is choosing a dough that will not fall through the grates. Top your pizza with sauce, cheese, Hormel Pepperoni and your other favorite pizza toppings. I am thinking that grilling my onions before putting them on the pizza would be a great flavor addition (or maybe some of that grilled bacon?).

SPAMBURGER - Check out their website for a grilled SPAM and pineapple burger.

What are some of the different things that you make on your grill?

No compensation was received for this post. All opinions expressed are mine or those of my family. I am completing this post as a participant in the Hormel Foods Extended Family Blogger program. Hormel Foods provided some product and some of the information for this post.

Spicy Cajun Chicken Pasta

As I am sure I have mentioned before, in the summertime I love grilling out. I also love to use fresh vegetables (especially those from my own garden!). One of our many favorite recipes that we make in the summer (and year round really) is Spicy Cajun Chicken Pasta - which despite it's name isn't too spicy. My 6 year old will eat it. I think it is a knock off of a dish that they serve (or at least used to serve) at Friday's.

Spicy Cajun Chicken Pasta
2 Tbsp Butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, chopped
1 clove garlic, pressed
2 boneless, skinless chicken breasts
2 tsp olive oil
1 medium tomato, chopped
1 c chicken stock
salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp dried thyme
12 oz fettuccine (or any pasta really)
2 tsp fresh parsley

Melt 2 tbsp butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in butter for 8 to 10 minutes. Prepare another pan over medium heat with the olive oil. Add the chicken and cook, stirring for 5 to 7 minutes. Add chicken to your vegetables. Add the tomato, chicken stock, 1/4tsp salt, cayenne pepper, paprika, white pepper and thyme. Continue to simmer for 10 to 12 minutes until the sauce starts to thicken. In the meantime, prepare the pasta. Drain noodles, add 2 tbsp butter (optional) and toss. Serve, topped with the parsley.

Now for my modifications:

I used 1 tsp of corn starch added to 2 tbsp white wine (give or take) and use to thicken the sauce.

I prefer to grill my chicken. This week I grilled it the night before and used the Lawry's Tuscan Sun Dried Tomato marinade on the chicken (you can learn more here about the new Lawry's marinade flavors and enter to win some)

I also like to add additional peppers when I add the broth (crispier, fresher flavor) and my husband suggested that next time I make it I should add some fresh, diced tomatoes right at the end, again to enhance the fresh and pop factor.

In the summertime, using vegetables from my garden and grilling out works for me.