Are you getting tired of serving the same dishes for dinner day after day and week after week?
Let’s face it, no matter how much we love a certain type of food, sometimes we just want something different.
Take me, for example.
For the longest time, I’ve been preparing salads every night because that’s the only recipe I can confidently prepare and fit into my schedule.
But, after looking for inspiration online and traveling the world to explore different cuisines, I’ve since expanded my dinner options, and I want to share them with you.
1. Grilled Romaine Lettuce and Caesar Dressing
Taking on the challenge of bringing new recipes to the table, I found that the best approach was to start from within my comfort zone. So, I decided to experiment with my go-to dinner: salad.
I used to prepare my salad by simply cutting all my fruits and veggies and throwing them in a bowl with store-bought dressing.
Granted, it did the job of feeding me, but it came to a point where I wanted something more. Because of this, I decided to venture into the world of grilling.
After some trial and error, this is how I learned to prepare my grilled romaine lettuce with Caesar dressing recipe.
I start by getting two romaine lettuce heads, two tablespoons of olive oil, and a pinch of salt and pepper to taste.
I then cut my lettuce vertically in half, making sure to keep the core intact. With my romaine half, I brush each leaf with olive oil and, again, season with salt and pepper.
Once my lettuce is oiled and seasoned, I place it on the preheated grill for two minutes max.
As much as possible, I try not to go beyond the two-minute mark because I don’t want my lettuce to wilt and burn.
While my lettuce is grilling, I like to make my Caesar dressing on the side.
To do this, I get a small bowl and whisk together half a cup of mayonnaise, a quarter cup of grated Parmesan cheese, two tablespoons of lemon juice, and a tablespoon of Dijon mustard.
In the same bowl, I add one minced clove of garlic, a teaspoon of Worcestershire sauce, and a sprinkle of salt and pepper.
If I find my dressing to be on the thicker side, I usually thin it out by adding a dash of water or olive oil. This usually does the trick to dilute the mixture to my desired consistency.
When my lettuce is nice and charred, I transfer it to a serving platter (with the cut side up). Then, I drizzle it with my homemade Caesar dressing.
I top it all off by grating a little more of Parmesan cheese and handful of store-bought croutons.
This recipe has truly elevated my salad game, and since trying it, I haven’t returned to my old ways.
2. Homemade BBQ Chicken Pizza
On days when I want something heartier and more filling than a grilled salad, I whip up this BBQ chicken pizza.
I’ve always had a soft spot for pizza. It’s one of my comfort foods and it always puts me in a better mood whenever I feel down or tired.
Yes, I would sometimes order pizza. But on other days, I would make my own, which is how I came up with this BBQ chicken pizza recipe.
So, if you’re in the mood for a fun pizza night-in, you’ll need a pre-made dough or a store-bought pizza crust. Roll out your dough and brush it with olive oil.
Then, place the dough on your preheated grill for around two to three minutes. In my experience, this is enough time to achieve a light char at the bottom of the dough.
But, if your grill is not too hot, you may need a little more time to cook your crust. If this is the case, just be sure to keep a close eye on your pizza dough. After all, you wouldn’t want it to burn.
When you’ve got the perfect char on your dough, flip it over and move it to a cooler part of the grill.
At this point, you’ll want to spread half a cup of your favorite BBQ sauce over your dough, leaving just enough space around the edges for the crust.
On top of your sauce, scatter a cup of cooked, shredded chicken, drizzle a little more barbecue sauce, and add the rest of your pizza toppings.
I like to add half a cup of thinly sliced red onions and a cup of shredded mozzarella cheese to mine, but you’re totally free to put your own spin on it.
Once your pizza is full of your favorite toppings, close the lid of the grill and cook it for another five to seven minutes to make the cheese melty and bubbly.
After the timer runs out, remove your pizza from the grill and leave it to the side for a few minutes to cool.
If you think you need to add more garnish to your pizza, you can sprinkle some fresh cilantro leaves or green onions on top. It’s completely up to you.
3. Grilled Pork Chops Topped With Apple Chutney
With the salad and the pizza, you can say that we’re starting slow and easy with this recipe list.
If you’re up for a challenge and want to test your skills in the kitchen, why don’t you give this grilled pork chops with apple chutney recipe a shot?
To begin, you need to preheat your grill and season four bone-in pork chops with salt and pepper.
Once your grill is hot enough, place your pork chops on the grate and cook them for no more than 16 minutes, which is roughly six to eight minutes per side.
Then, take your pork chops off the grill and let them rest for five minutes to cool down a bit.
While your pork chops are resting, you can make your apple chutney.
Apple chutney is a recent discovery for me. I’ve never encountered this sauce before stumbling upon this recipe.
So, if you’ve never made apple chutney before, the first step you need to take is to core and chop two medium-sized apples (Honeycrisp and Granny Smith are the best options for me).
Next, grab yourself a medium saucepan and combine your chopped apples with half a cup of diced onion, a quarter cup of brown sugar, and a quarter cup of apple cider vinegar.
In the same saucepan, add a teaspoon of grated fresh ginger, half a teaspoon of ground cinnamon, and a pinch of salt. Stir everything together until they’re well combined.
Once your chutney mixture starts to boil, lower the heat and let it simmer for an extra 15 to 20 minutes. All the while, keep stirring to prevent the brown sugar from solidifying at the bottom of the pan.
When your apples start to soften and your sauce becomes thick, take the pan off the heat and let it cool slightly.
Now, bring your pork chop back and spoon a healthy serving of warm apple chutney on top.
You can eat this dish as is, or you can eat it with a side of roasted sweet potatoes, sautéed green beans, or garlic mashed potatoes.
4. Lemon and Dill Grilled Salmon
This next recipe is a dinner idea I typically save for special occasions, like date nights at home or cozy birthday celebrations with the family.
But if you plan on making this grilled salmon with lemon and dill recipe on any normal day, here’s a step-by-step guide.
First, rinse four salmon fillets under cold water and pat them dry with a paper towel. Brush each fillet with a tablespoon of olive oil and sprinkle them with salt and ground pepper.
You can leave your salmon fillet to the side for a while as you move on to the next step, which is making your lemon and dill sauce.
In a small bowl, mix two tablespoons of finely chopped dill, a tablespoon of lemon zest, and one minced clove of garlic. Then, brush this mixture on your seasoned salmon fillets.
Once you’ve covered all the nooks and crannies of your fish with this zesty sauce, place them on the preheated grill (skin-side down) and cook for five minutes.
After the first five minutes is up, use a spatula to carefully flip your fillets and cook for another three to four minutes.
Now, take your fish out of the heat and transfer them to a serving plate, squeeze some fresh lemon juice, and garnish with lemon wedges and dill sprigs.
As a finishing touch, I like to serve my grilled salmon with a side of grilled asparagus and some roasted baby potatoes. I find that these add-ons just complete the meal.
5. Grilled Vegetarian Portobello Mushroom Burgers
Whether you’re following a specific diet or are just looking to mix things up at dinnertime, the grilled portobello mushroom burgers might be right up your alley.
While this recipe is vegetarian, it can also be enjoyed by all the meat lovers out there (myself included).
I’ve made this dish a couple of times before, and it was always a major success. If you’re curious to make this recipe yourself, here’s what you need to do.
To start things off, grab a big bowl and make your marinade.
Whisk together a quarter cup of balsamic vinegar and olive oil, three minced garlic cloves, a teaspoon of chopped thyme, and a tablespoon of chopped rosemary.
Of course, you can’t forget about your salt and pepper to taste.
Next, clean four large portobello mushroom caps with a damp paper towel and remove their stems.
Toss your mushrooms in the same bowl as your marinade and let the vegetables absorb as much flavor as possible.
For the best results, I recommend leaving the mushrooms in the bowl for 20 minutes before putting them on the grill.
After 20 minutes is up, cook your marinated mushrooms for four to five minutes.
Then, flip them around and grill for another four to five minutes. You want your mushrooms to be charred enough around the edges.
Before removing your mushrooms from the heat, add a slice of your favorite cheese on top. This can range anywhere from provolone, swiss, or cheddar to mozzarella, American, or blue cheese.
When your cheese is sitting nice and flat on your mushroom patties, close the grill lid and let the cheese bubble for about a minute or two.
Now, the only step left is to build your burger.
That said, grab your hamburger buns and lay them flat on the grill until they’re toasted. After removing your buns from the heat, place your portobello mushroom at the bottom of each bun.
Then, top it off with your favorite toppings. If you want to keep it vegetarian, you can add sliced tomatoes, lettuce, red onions, avocado, and a spread of garlic aioli.
However, if you want just a hint of meat in there, you can add a few slices of bacon or prosciutto.
I usually combine vegetarian and meat options to get the best of both worlds.
Mix Things Up and Explore Exciting Grilling Ideas for Dinner!
Eating is more than just a necessity for me. It’s a hobby and a passion. As such, if I get sick and tired of my weekly menu, I try to change it up.
I’m always open to trying new recipes and gracing my table with different types of food. Because of this, I’ve found a new appreciation for cooking and grilling.
If — and when — you try one (or more) of these recipes, hopefully, you’ll feel the same way.
