Category Archives: Grill

Sweet Corn Salad with Cherry Tomatoes and Lime

Grilled Sweet Corn Salad with Tomatoes and Lime

If you follow me on Instagram you know I am a total sucker for the Farmers Market. My Saturday morning ritual is to make the trip downtown, fight someone over a parking spot, circle the whole market twice, scope out what looks good, load my arms as full as I possibly can, then hitting up this little coffee shop on the corner.

I love it. It just seems like such a great way to start the weekend. There is usually a band playing from one of the upper floors of the downtown shops. It is the only time this place we live in now actually reminds me of the town I grew up in. The community, the fellowship, the good food. I love it all.

Grilled Sweet Corn Salad with Tomatoes and Lime

Last week I ended up with a load of sweet corn because I just couldn’t help myself. I knew from the start I wanted to grill it. I just didn’t know what else I wanted to do. Ultimately, I settled on corn salad because the tomatoes I had were absolutely perfect and I knew the combo would be amazing.

It definitely did not disappoint. I grilled the sweet corn, cut it off the cob and threw in some halved cherry tomatoes, a chopped bell pepper, lime juice, cumin, garlic salt, and a little pepper. I topped the salad with a little crumbling cheese and some chopped green onions and cilantro. We ate this with steak, but the leftovers were great with tortilla chips or in a quesadilla.

Grilled Sweet Corn Salad with Tomatoes and Lime

5.0 from 3 reviews
Sweet Corn Salad with Cherry Tomatoes and Lime
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 ears sweet corn
  • 2 cups cherry tomatoes, halved
  • 1 green bell pepper, seeded and chopped
  • ½ lime, juiced
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon garlic salt
  • ¼ cup chopped green onions
  • ¼ cup Queso fresco (or other mexican crumbling cheese)
  1. Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through) After the corn has soaked remove it from the water and lightly pat dry with a paper towel.
  2. Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
  3. Remove corn from grill and let it cool
  4. Meanwhile, chop the tomatoes and bell pepper. Place them in a large bowl.
  5. When corn has cooled enough to handle remove the husk and silk (it should easily come off). Then carefully cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
  6. Sprinkle with cumin, pepper, and garlic salt and squeeze a lime over the top. Stir until everything is evenly coated.
  7. Top with green onions and the crumbling cheese. Garnish with cilantro if desired.



Balsamic Vinegar Grilled Chicken and Zucchini Skewers

We grill a lot. Which is weird because I have a food blog and only like one real “grillin” recipe. There is a really simple explanation.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

I cannot operate our grill.

It is a charcoal smoker/grill and I just don’t get it. There is some sort of science behind lighting a charcoal grill and it makes no sense to me. The placement of the coals, the air flow…I know all of those things matter, but I don’t know why. After about year five, Mr. Maebell stopped trying to teach me and just accepted the fact that the grill is just his territory.

Do you see me complaining? Nope.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

The only time it is inconvenient is when I want to grill something for the blog, and he isn’t around. Which has been the case lately. Fortunately, we had the same night off and I put him to work. I actually had no idea what I was making when I started this meal. I had chicken and zucchini so I just kind of rolled with it. I marinated all of the ingredients in a mixture of balsamic vinegar, olive oil, a little dijon and a handful of spices. I put the chicken and zucchini on skewers, grilled them, and topped with crumbled feta and freshly chopped basil.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!
It was fantastic! It had a ton of flavor, it was super easy, and made a quick healthy meal. Usually, when I make kabobs I use different meats and lots of different veggies. This was a less fussy version with simple well chosen ingredients.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

Sometimes less is more!

5.0 from 2 reviews
Balsamic Vinegar Grilled Chicken and Zucchini Skewers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoon minced garlic
  • 2 teaspoons sugar
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 pound chicken breast, cut into small chunks
  • 2 medium sized zucchini, cut into small chunks
  1. In a measuring cup or bowl mix the first nine ingredients (balsamic vinegar-salt). Make sure your marinade is well combined.
  2. Place your cut up chicken breast into a plastic bag and pour in half of the marinade.
  3. Place the zucchini pieces into a plastic bag and pour in the second half of the marinade.
  4. Let your meat and veggies marinate for at least 30 minutes.
  5. Heat your grill to 400 degrees.
  6. (If you are using wooden skewers, soak them in water for at least 20 minutes before assembling your kabobs.)
  7. Assemble your skewers, alternating chicken and zucchini.
  8. Grill for 5-6 minutes on each side.
  9. Garnish with freshly chopped basil and crumbled feta cheese.


Fresh Tomato, Mozzarella and Basil Panini

Raise your hand if you don’t like cooking.

Don’t be shy, I know your out there. Truth be told, I don’t like to cook sometimes. Sometimes, I would give my right arm to be able to call Pizza Hut and have them deliver an extra cheese stuffed crust pizza right to my door step. Unfortunately, that is just not the world I live in. Since Mr. Maebell has Celiac we just had to give up some of those conveniences. On the bright side, it has given me the opportunity to really get creative with “fake” dinners.

In honor of all of my no-cook-cooks out there I am sharing an entire weeks worth of effortless dinner ideas. Meals that require 15 minutes or less of cooking or prep. Yes, you heard me right. We are bringing quick, easy, and healthy weeknight meals back in a big way.

To get things started off I am sharing one of my favorite vegetarian sandwiches with you. This is probably too simple to even call a recipe, but I am going to share it anyway. This is inspired by the Tomato Mozzarella Panini at Panera. I have never actually tasted it, so I am not sure how it compares, but just because we can’t go eat there doesn’t mean I can’t admire their menu. That is actually one of my favorite ways to get dinner ideas and recipe inspiration.

Pesto Tomato Panini

Anyhoo, all you need to do is grab some good thick bread, this is gluten free bread, but you could use something like ciabatta or a good crusty baguette. Just slather a good dose of Roasted Red Pepper Pesto on one side, pile it high with tomato slices, and a good dose of salt and pepper. Then slice some fresh mozzarella and fresh basil leaves, and throw them on too.

Basil Tomato Panini

Look at that! Beautiful! At this point you have probably put 5 minutes of effort into the prep work.

Now time to grill! If your fancy you have a Panini press. I am not fancy but I do have a griddle that has a smooth side on one side and a grill side on the other, so that is what I used. Heat the surface to medium heat, butter the outside of your bread and sprinkle on a pinch of garlic salt. This gives it a garlic bread like flavor.

Pesto Basil Panini

Carefully set your sandwich on your grill. Now, if you don’t have a Panini press like me but you want to “fake it” just do what I do. Set a small sauce pan on top and stick a canned good onside.

Yes, how redneck can I get?

Whatever, it works. Let your sandwich set for a minute or two until your bread reaches the desired toastyness, then flip. When both sides are toasted nicely and the cheese has melted a bit, remove from your grill and chow down!

This is really good with a soup or salad, or you could keep it simple and just steam a bag of veggies and call it a day, or be like me and just eat it all by itself.

Pesto Tomato Panini

There you have it! A nearly no cook dinner that is quick, easy, and healthy!

Fresh Tomato, Mozzarella and Basil Panini
Recipe type: Dinner or Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
A warm panini stuffed with fresh tomatoes and basil, warm melted cheese and pesto. What could be better?
  • 2 thick slices of bread
  • 1 tablespoon pesto (I used Roasted Red Pepper, but Basil pesto works too!)
  • 2 slices fresh mozzarella
  • 2-3 slices of tomato (or a handful of grape tomatoes, sliced)
  • 3 fresh basil leaves
  • salt and pepper to taste
  • butter and garlic salt (optional)
  1. Heat a panini press according to manufactures directions or heat a skillet or griddle to medium heat.
  2. Assemble sandwich by spreading one tablespoon of pesto on one slice of bread, top with tomato, salt and pepper, mozzarella, basil, and top with second slice of bread.
  3. Either spray your skillet or lightly butter the outside of your sandwich and sprinkle with a pinch of garlic salt.
  4. Grill your sandwich for 2-3 minutes on each side until golden brown.
  5. Serve warm

Looking for another quick and easy vegetarian dinner?

Try these Spicy Spinach and Avocado Quesadillas. So very good, and so little effort!

Smoked Pork Tenderloin with Savory Rub

It is here!

Grillin’ time!
Mother Nature has been toying with us a lot this year. It feels like winter lasted about a trillion years. I was seriously concerned we would never see the sun or dry ground again. But slowly the days are getting longer and warmer. Dinner is migrating out of the kitchen and onto porches, decks, and backyards! Wherever you are and whatever you’re doing, grab your grill or your smoker, crank it up and make this Smoked Pork Tenderloin!

Smoked Pork Loin

This super simple dinner starts with mixing up a couple spices to make a nice savory rub. We have tried a lot of spice mixtures for grilling but we love this one because it has a great balance of heat and sweetness without being overpowering. It really just compliments the flavor of the smoked meat.

Smoked Pork Tenderloin

Once you mix the spices, you sprinkle it on, and then rub it in. You want to get a real good even coat all the way around. The spices are going to form this delicious crust that you are going to fight your family for.

Smoked Pork Tenderloin

So once your spices are packed on, it is time to throw it on the grill. Now, we have a smoker, so we cook it at a high temperature for about twenty minutes, then lower the temperature for a couple hours. This gives that great char on the outside but ensures the meat stays tender and moist.

Pair this pork loin with these Smokey Sweet Potato Wedges or maybe some Mexican Cornbread and some grilled vegetables and you have a dinner that is hard to beat!


  • 1 tablespoon Old Bay
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/4 teaspoon italian seasoning
  • 1/4 teaspoon onion powder
  • 2 1/2 pound pork tenderloin


  1. Combine spices in a small bowl, rub mixture evenly on pork loin making sure it is coated well.
  2. Heat your grill to 450 degrees, place pork loin in the center of the grill. Cook for 20 minutes, then lower temperature to 225 and cook for 2 hours.
  3. Let meat sit for 10 minutes before slicing.