by Maggi Stivers, staff writer – recipes from Larisa Severson
Photography by Jillian Gandsey and Maggi Stivers
With each snowfall, after clearing the driveway and vehicles, the Seversons also clean off their grill. No matter what the season is, the family often uses the grill to prepare dinner, although as the snow starts to melt each spring, Larisa and Jon do find themselves grilling dinner more often.
Below, Larisa shows us three main dishes that she and Jon prepared with their grill. While grilling is typically a quick method for cooking meat, it can involve a fair amount of preparation. Two recipes that follow here — the Grilled Teriyaki Beef Kabobs and the Marinated Chicken Breasts — require an overnight in the fridge to marinate properly.
Each main meat dish that Larisa prepared has a story to go along with it. Larisa’s father used to make teriyaki beef kabobs and she follows similar steps. With each skewer, she always starts with a pepper and is sure to end with the same color. She also maintains a pattern of alternating between the meat and vegetable.
There’s nothing too fancy about the chicken breasts, a staple in the grilling world, but it happens to be a favorite meal of Larisa’s son, Alex.
While the cheeseburger that Larisa made only has a few ingredients, they combine to make a delicious burger, and once she adds the bacon jam, the whole dish comes together. Bacon jam is something that Larisa was inspired to make at home after visiting a local restaurant. She looked up several different recipes at home but was not inspired. Knowing what she wanted it to taste like, she tried a few different recipes until achieving the taste she wanted.
Potatoes, along with pasta, make a great side for a grilled entree. Potatoes can even be made on the grill. Sometimes they can take longer than the meal, though, so it can be an easy step to prepare the potatoes first and let them get a head start while you prepare the meat.
These recipes were featured in the Spring 2015 issue of inMagazine.