Best Kittencals Easy Grilled Bread Recipes

KITTENCAL'S GRILLED ZUCCHINI

Steps:

• Slice the zucchini into 1/2 to 3/4-inch slices (or as desired).
• In a large bowl whisk together the salad dressing with olive oil and minced garlic.
• Place the zucchini slices in the bowl and toss to coat.
• Place on a plate, then sprinkle with freshly ground black pepper.
• Allow to sit at room temperature for 10 minutes.
• Place onto a hot grill.
• Grill for about 4-5 minutes or until nice grill marks appear and the slices are slightly limp.
• Remove to a plate then sprinkle lightly with kosher or table salt.

GRILLED BREAD WITH HAM AND MOZZARELLA

Steps:

• Heat broiler.
• Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden.
• Rub one side of bread with garlic, then drizzle with oil. Arrange prosciutto slices on brad, trimming as needed. Top with cheese.
• Broil or grill until cheese is bubbly and starting to brown, about 2 minutes. Transfer to serving platter and serve at once.

KITTENCAL'S FOIL-WRAPPED GRILLED CORN

Steps:

• Place each corn on top of one piece the heavy-duty foil.
• Brush each ear generously with soft butter.
• Season lightly with seasoned salt or white salt and black pepper.
• Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape.
• Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
• Unwrap very carefully and serve.
• Delicious!

KITTENCAL'S GARLIC BREAD SANDWICH

Steps:

• Heat oven to 400 degrees F.
• Remove garlic bread from the foil wrapping and separate the halves.
• On the bottom half layer turkey, bologna, salami, green pepper, onions.
• Sprinkle black pepper over the onions and peppers, then place the cheese slices on top; top with remaining bread half.
• Place the loaf back into the wrapping and seal (or you may re-wrap with a new large piece of foil).
• Bake for 20 minutes or until hot and the cheese melts (if you want to crisp up the bread slightly then open up the foil wrapping then return to oven to toast the bread).
• Using a serrated knife cut loaf into 6 pieces or as desired.

KITTENCAL'S MARINATED GRILLED FLANK STEAK

Steps:

• In a bowl combine all marinade ingredients until well combined.
• Score the surface of the uncooked steak about 1/4-inch deep across the grain.
• Place the marinade into a large heavy resealable plastic bag then add in the beef.
• Seal bag and toss meat to coat with the marinade.
• Place the bag into a large bowl.
• Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
• Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.
• Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.
• Preheat grill to high heat.
• Place on grill and season with steak seasoning or fresh ground black pepper and a little salt.
• Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill).
• Remove to a plate/s and allow to sit for 10 minutes before slicing.
• Slice the meat across the grain.

ROSEMARY GRILLED BREAD

Steps:

• Cut the bread into about 12 slices, about 3/4 of an inch thick.
• Lightly coat both sides of the bread with olive oil.
• To your liking sprinkle sea salt, pepper and rosemary on one side of the bread slices. Lightly press down on the spices to help them stick, then flip the slices over and sprinkle the spices on the other side.
• Grill over medium high heat about 5 minutes on each side, until the bread is toasty and light grill marks appear.
• This bread is excellent for bruschetta or dips or just to eat plain! So good! :).

GRILLED BREAD

Steps:

• Mix oil and vinegar in cup:brush over cut surfaces of bread.
• Season lightly with salt and pepper.
• Grill bread cut side down, on an uncovered grill, until lightly toasted.

KITTENCAL'S EASY MARINADE FOR GRILLED CHICKEN

Steps:

• In a large bowl mix all ingredients together until well blended.
• Add in chicken pieces, cover and refrigerate for 6-8 hours.
• When ready to grill, remove the chicken from the marinade and pat dry with paper towels.
• Season the chicken with seasoning salt and pepper, then grill.
• There is enough marinade for up to 10 pieces of chicken.
• Delicious!

KITTENCAL'S MARINADE FOR GRILLED STEAK

Steps:

• Mix all the marinade ingredients together in a bowl.
• Pour over steaks.
• Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
• Remove the steaks from the fridge.
• Bring the steaks down to almost room temperature before grilling.
• Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
• Grill for 6-12 minutes turning 3-4 times or until desired doneness.

KITTENCAL'S EASY MOIST SALMON STEAKS

Steps:

• Preheat oven to 425 degrees F.
• Butter an 8 x 8-inch baking.
• Rinse the salmon steaks and pat dry.
• In a bowl mix/whisk the melted butter, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic powder; add to the glass baking dish.
• Add in the salmon steaks; turn to coat well and evenly in the butter/mayo mixture.
• Bake for about 20-22 minutes, or until the fish flakes with a fork.

KITTENCAL'S EASY GRILLED BREAD

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.