Recipes

Recipes

Appetizers

Grilled Pineapple with Mascarpone Cream

Ingredients

  • 1 tablespoon chopped hazelnuts
  • 1 lemon, juiced and zested
  • 2 (8 ounce) containers mascarpone cheese
  • 3 tablespoons honey
  • 8 slices of peeled fresh pineapple, 1/2-inch thick

Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Place the hazelnuts into a small saucepan over medium heat, and shake the pan until the nuts turn golden and fragrant, about 3 minutes. Remove from heat, and set aside. Mix the lemon juice, lemon zest, mascarpone cheese, and honey in a bowl until well combined.
  3. Grill the pineapple slices on the preheated grill until the slices show brown grill marks and the fruit is hot and juicy, about 3 minutes per side. Serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving.

     

Grilled Pizza

Ingredients

  • Pizza Dough
  • Marinara Sauce
  • Olive Oil Spray
  • Cheese
  • Preferred Toppings

Directions

Roll out small pieces of dough, heat up the grill, spray a little EVOO (as Rachel Ray would say), and place the dough on the grill. Flip once and add sauce, cheese and whatever toppings you like ...easy and cheap!

Submitted by Facebook Fan Stacey Theberge Clarkin


Grilled Watermelon Salad

Ingredients

  • Watermelon
  • Canola Oil
  • Arugula
  • Goat Cheese
  • Balsamic Vinaigrette

Directions

Cube seedless watermelon and lightly coat with oil so it doesn't stick. Combine with crispy arugula, goat cheese, and quality balsamic vinaigrette.

Submitted by Facebook Fan Katie Goff-Briggs


Marinated Grilled Shrimp

Ingredients

  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers

Directions

  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Drinks Non Alcoholic
Drinks - Non-Alcoholic

Alabama Sweet Tea

Ingredients

  • 2 cups sugar
  • 1/2 gallon water
  • 1 tray ice cubes
  • 3 family sized teabags of orange pekoe tea
  • 3 cups cold water, or as needed

Directions

  1. Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
  2. Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.

Raspberry Lemonade

Ingredients

  • 1 (12 fluid ounce) can frozen raspberry lemonade concentrate
  • 3 cups water
  • 3/4 teaspoon lime juice
  • 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
  • 1 cup crushed ice
  • 1 cup fresh raspberries, garnish
  • 18 mint leaves, for garnish (optional)

Non-alcoholic Banana Colada

Ingredients

  • 3 medium bananas chunked
  • 1 cup skim milk
  • 8 oz crushed pineapple in juice
  • 6 tbsp cream of coconut
  • 2 tbsp sugar
  • 1 1/2 tbsp ground allspice
  • 2 cups crushed ice

Directions

In a blender, combine the bananas, skim milk, pineapple and its juice, cream of coconut, sugar, and allspice. Blend mixture into a puree. Add the ice and blend again until smooth.

Cool Watermelon Slush

Ingredients

  • 6 ice cubes
  • 2 cups cubed seeded watermelon
  • 1 teaspoon honey

Directions

Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.

 

Drinks - Alcoholic

Summer Slush Drink

Ingredients

  • 46 oz. pineapple juice
  • 2 c. whiskey
  • 28 oz. ginger ale
  • 6 oz. orange juice, frozen
  • Rum
  • 7UP

Perfect Poolside Mimosa

Ingredients

  • Champagne
  • Orange Juice
  • Orange Juice Ice Cubes
  • Strawberry (Garnish)

Directions

Orange Juice Ice Cubes

(Prepare the day before.)

Fill an ice cube tray with orange juice. Freeze for a few hours until cubes are solid.

Mimosa

Place two orange juice ice cubes in a champagne glass. Fill 3/4ths of the glass with champagne. Fill the last 1/4th of the glass with orange juice. Garnish glass with a strawberry, and enjoy!

Poolside Margarita

Ingredients

  • 3/4 cup of Tequila
  • 1/3 cup of Lime Juice
  • 1/4 cup of Powdered Sugar
  • 1 1/2 oz. Triple Sec
  • 1 tsp. Blue Curacao
  • 1 Egg White (Optional)

Directions

Frappe in a cocktail glass

 

Seabreeze

Ingredients

  • 1 cup ice cubes
  • 1 (1.5 fluid ounce) jigger vodka
  • 2 fluid ounces cranberry juice
  • 1 fluid ounce grapefruit juice

Directions

Fill a highball glass with ice cubes. Pour in the vodka, cranberry juice, and grapefruit juice; stir to mix.

Ultimate Frozen Strawberry Margarita

Ingredients

  • 6 fluid ounces tequila
  • 2 fluid ounces triple sec
  • 8 ounces frozen sliced strawberries in syrup
  • 4 fluid ounces frozen limeade concentrate

Directions

Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

Desserts

Grilled Brownies

Ingredients

  • Brownie Mix
  • 1/2 cup Cocoa
  • 1/2 cup Brown Sugar
  • 1/2 cup Water
  • Marshmallows

Directions

  1. Pour prepared brownie mix in a cast iron skillet.
  2. Sprinkle 1/2 cup cocoa, 1/2 cup brown sugar over the top.
  3. Pour 1/2 cup of water over the top, but do not mix it.
  4. Cover it in marshmallows let it cook about 45 minutes. Serve with ice-cream!

Submitted by Facebook Fan Diana Jester

 

Grilled Peaches with Gingersnaps

Ingredients

  • 1 firm peach, halved and pitted
  • 1 teaspoon canola oil
  • 2 tablespoons brown sugar
  • 4 scoops vanilla fat-free frozen yogurt
  • 2 gingersnap cookies, crumbled

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
  2. Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

 

Red, White, and Blue Poolsicles

You will need:

  • Popsicle mold
  • 6 popsicle sticks (if not included)

Ingredients:

  • ½ cup sugar
  • ¼ cup water
  • ½ cup strawberries
  • ¾ cup of yogurt
  • ¼ cup pineapple juice
  • 1 ½ cups blue sports drink

Serving size:

  • 6 popsicles
  1. To make a simple syrup, combine the sugar and water in a saucepan over medium heat. Bring to a boil, mixing to dissolve the sugar. Reduce to a simmer, and cook for two minutes.
  2. Rinse your strawberries, and cut them in half.
  3. Combine the strawberries and simple syrup and let macerate for 30 minutes to 1 hour.
  4. Puree the strawberry mixture in the blender until smooth. Strain through a fine mesh sieve to remove any seeds or lumps.
  5. Fill 1/3 of each mold with your strawberry mixture. Put the red layer in the freezer for at least 45 minutes to set up before adding the white layer.
  6. To prepare the white layer, use yogurt and mix in any fruit juices - we used pineapple juice.
  7. Once the red layer has been in the freezer for 45 minutes, fill 1/3 of the mold with the white yogurt layer. Put the popsicles in the freezer for another 45 minutes to set up.
  8. Once the red and white layers set up, fill the remaining 1/3 of the molds with blue sports drink.
  9. Insert popsicle sticks (if needed) and place in the freezer for about 3 hours, or until frozen.
  10. Remove mold from the freezer for defrosting. To speed up the process, run the mold under warm water to loosen the popsicles from the mold. ENJOY!

Feel free to be creative! Use fruit, juices, candy, pudding, etc. You’re only limited by your imagination!

fruit yogurt poolsicles

Fruit & Yogurt Poolsicles

You will need:

  • Popsicle mold
  • 5 popsicle sticks (if not included)

Ingredients:

  • ½ cup blueberries
  • ½ cup raspberries
  • 1 cup plain yogurt
  • 2 Tbsp Honey
  • A splash of vanilla extract
  • Chopped almonds (optional)

Directions:

  • Rinse your blueberries and raspberries.
  • Cut your raspberries in half.
  • Mix your honey, yogurt, and vanilla extract in a bowl. Fold in blueberries and raspberries to the mixture.
  • Fill each mold with your yogurt mixture, about 3/4ths to the top. If using Greek yogurt, thin out the yogurt with milk to make it easier to pour.
  • Sprinkle your chopped almonds on top of each mold, and add your popsicle stick to the center of each popsicle.
  • Place in the freezer for about 3 hours, or until frozen.
  • Remove mold from the freezer for defrosting. To speed up the process, run the mold under warm water to loosen the popsicles from the mold. ENJOY!

Feel free to be creative! Use fruit, juices, candy, pudding, etc. You’re only limited by your imagination!

Burgers

Black Bean Veggie Burgers

Ingredients

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs

Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

 

BBQ Ranch Bacon Cheeseburgers

Ingredients

  • 2 pounds ground sirloin beef
  • 1 (1 ounce) package ranch salad and seasoning mix
  • 1/2 cup Hunt's® Original Barbecue Sauce
  • 1/2 cup ranch dressing
  • Nonstick cooking spray
  • 1 (2.1 ounce) package fully cooked bacon, heated
  • 6 slices Monterey Jack cheese, each slice cut diagonally into 2 triangles
  • 1 (16 ounce) package French bread rolls, sliced in half lengthwise, toasted
  • 6 leaves green leaf lettuce
  • French-fried onions (optional)

Directions

  1. Mix ground beef with seasoning mix in large bowl until well blended. Shape beef into 6 oblong patties, about 6 x 3-inches each. Whisk together barbecue sauce and dressing in small bowl; set aside.
  2. Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill patties 5 minutes on one side or until juices begin to appear on surface. Turn patties over; top each with 3 slices bacon. Cook about 4 minutes longer; top each patty with 2 triangle pieces of cheese, overlapping to cover patty. Remove patties when cheese begins to melt.
  3. Spread barbecue-dressing mixture on bottom of each roll. Add a lettuce leaf. Place cooked patty with bacon and cheese on lettuce. Spoon additional barbecue-dressing mixture over cheese. Sprinkle with fried onions, if desired. Serve immediately.

 

Chinatown Pork Burgers

Ingredients

  • 2 pounds bulk mild pork sausage
  • 1 cup soft bread crumbs
  • 1/3 cup finely diced onion
  • 1 (5 ounce) can water chestnuts, drained and finely chopped
  • 1 egg
  • 2 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon ground ginger
  • 6 sesame seed burger buns
  • 1 cup bean sprouts
  • 3/4 cup sweet and sour sauce

Directions

  1. Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  3. Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce.

 

Gyro Burger

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 pound lean ground lamb
  • 1/2 onion, grated
  • 2 cloves garlic, pressed
  • 1 slice bread, toasted and crumbled
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 dash ground cumin

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  2. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
  3. Cook patties for 5 to 7 minutes on each side, or until cooked through.

 

Portobello Mushroom Burger

Ingredients

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices provolone cheese

Directions

  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

 

Seasoned Turkey Burger

Ingredients

  • 1 1/2 pounds ground turkey
  • 1 (1 ounce) package dry onion soup mix
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons soy sauce
  • 1 egg, lightly beaten (optional)
  • 6 hamburger buns, split

Directions

  1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
  2. Preheat the grill for medium-high heat.
  3. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.

 

Chicken

Dijon Marinated Chicken

Ingredients

  • 1/2 cup canola oil
  • 1 Tbs salt
  • 1 Tbs poultry seasoning
  • 1/4 teaspoon black pepper
  • 1 Cup Cider vinegar
  • 1 Tbs Dijon mustard

Directions

Blend all ingredients together well, then add chicken and let marinate ~ 4 hours. You may want to set aside a small amount of marinade before adding chicken so you can baste chicken while grilling. Throw out the marinade that chicken was in though.

Makes enough for 4 chicken halves

Submitted by Facebook Fan Joan Porter

 

Fiesta Chicken with Black Bean Salsa

Ingredients

Ingredients for Marinade:

  • 1/3 cup CRISCO® Canola Oil
  • 1/3 cup water
  • 1/3 cup lime juice
  • 1 (1.25 ounce) package taco seasoning
  • 6 boneless, skinless chicken breast halves

Salsa:

  • 1 cup purchased salsa
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup canned or frozen corn

Optional Garnish:

  • Sour cream
  • Shredded Cheddar cheese
  • Diced avocado

Directions

  1. In a medium mixing bowl, whisk together marinade ingredients. Transfer to a self-sealing plastic bag. Add chicken breasts; marinate 30 minutes in refrigerator.
  2. While chicken is marinating, combine salsa, black beans and corn in a small saucepan. Cook and stir over medium heat, until corn is tender, about 5 minutes.
  3. Remove chicken from marinade; discard marinade. Grill or broil chicken breasts, turning once, about 7 minutes per side or until no longer pink in center.
  4. Place each chicken breast on a plate; top with salsa mixture and garnish with sour cream, cheese, and avocado. Serve immediately.

 

Grill Master Chicken Wings

Ingredients

Wings:

  • 1/2 cup soy sauce
  • 1/2 cup Italian-style salad dressing
  • 3 pounds chicken wings, cut apart at joints, wing tips discarded

Sauce:

  • 1/4 cup butter
  • 1 teaspoon soy sauce
  • 1/4 cup hot pepper sauce (such as Frank's RedHot®), or to taste

Directions

  1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
  2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
  3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
  4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

 

Grilled Chicken Salad with Seasonal Fruit

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup pecans
  • 1/3 cup red wine vinegar
  • 1/2 cup white sugar
  • 1 cup vegetable oil
  • 1/2 onion, minced
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 heads Bibb lettuce - rinsed, dried and torn
  • 1 cup sliced fresh strawberries

Directions

  1. Preheat the grill for high heat.
  2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
  3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
  4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
  5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

 

Quick BBQ Fajitas

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium green pepper, cut into strips
  • 1 medium red pepper, cut into strips
  • 1 medium onion, cut into thin wedges
  • 1/2 cup KRAFT Original Barbecue Sauce
  • 8 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed
  • 1 cup KRAFT Mexican Style Shredded Four Cheese
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Directions

  1. Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
  2. Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
  3. Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.

 

Lamb
Lamb

Grilled Lamb Chops with Curry, Apple, and Raisin Sauce

Ingredients

  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 3 cups chopped onion
  • 1 clove garlic, crushed
  • 2 tablespoons curry powder, or to taste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons salt, or to taste
  • 2 teaspoons white pepper
  • 1 teaspoon dried thyme
  • 1/2 lemon (including peel), seeded and finely chopped
  • 3 cups apples - peeled, cored, and chopped
  • 1 cup applesauce
  • 2/3 cup dark raisins
  • 2/3 cup golden raisins
  • 1 tablespoon water, if needed (optional)
  • 6 (4 ounce) lamb chops
  • 1 teaspoon seasoned salt

Directions

  1. In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.
  3. Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side.

 

Grilled Lamb with Brown Sugar Glaze

Ingredients

  • 1/4 cup brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons dried tarragon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 lamb chops

Directions

  1. In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
  2. Preheat grill for high heat.
  3. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

 

Herb Marinated Lamb Chops

Ingredients

  • 1/4 cup dry red wine
  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons minced fresh mint
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon pepper
  • 1 garlic clove, minced
  • 4 (1 inch thick) bone in lamb loin chops

Directions

  1. In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F).

 

Summer Lamb Kabobs

Ingredients

  • 5 pounds boneless lamb shoulder, cut into 1 inch pieces
  • 6 tablespoons Dijon mustard
  • 4 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon crumbled dried sage
  • 4 cloves garlic, chopped
  • 4 green bell peppers, cut into large chunks
  • 1 (10 ounce) package whole fresh mushrooms
  • 1 (16 ounce) can pineapple chunks, drained with juice reserved
  • 1 pint cherry tomatoes
  • 4 onions, quartered
  • 1 (10 ounce) jar maraschino cherries, drained and juice reserved
  • 1/3 cup melted butter or margarine

Directions

  1. Place lamb in a large bowl.
  2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
  3. Preheat outdoor grill for direct heat.
  4. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
  5. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  6. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

 

Pork

Baby-back Pork Ribs

Ingredients

  • 2 racks baby back pork ribs (about 1-1/2 lbs. per rack)
  • 1 (12 ounce) jar mesquite-flavored marinade
  • 3 bay leaves
  • 1 whole medium onion, peeled
  • 1 cup prepared barbecue sauce (mild or spicy)
  • 1/2 cup brown sugar

Directions

  1. In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.).

Greek Sausage

Ingredients

  • 1 pound ground pork
  • 1 large onion, finely chopped
  • 1/2 cup finely chopped fresh parsley
  • 1 pinch salt and pepper to taste
  • 1 tablespoon vinegar
  • 1/2 pound caul fat
  • 10 skewers

Directions

  1. In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
  2. Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
  3. Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
  4. Prepare a charcoal grill for high heat. Place sausages onto skewers.
  5. Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

 

Lime-glazed Pork Chops

Ingredients

  • 1/3 cup orange marmalade
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 1 teaspoon grated fresh ginger root
  • 4 (8 ounce) bone-in pork loin chops
  • 4 teaspoons minced fresh cilantro leaves
  • Lime wedges

Directions

1.      For glaze, in a small saucepan, combine the marmalade, jalapeno, lime juice and ginger. Cook and stir over medium heat for 5 minutes or until marmalade is melted. Remove from the heat; set aside.

2.      Coat grill rack with nonstick cooking spray before starting the grill. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with glaze during the last 5 minutes of grilling. Sprinkle with cilantro and serve with lime wedges. 

 

Pork Tenderloin Cubano with Mango Salsa

Ingredients

  • 1 (1 1/2 pound) whole pork tenderloin, butterflied
  • 1 cup Pace® Thick & Chunky Salsa or Chipotle Chunky Salsa
  • 7 1/2 ounces cooked chorizo sausage or pepperoni, chopped
  • 1/2 cup Pepperidge Farm® Onion and Garlic Croutons, crushed
  • 1 cup orange juice
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons packed brown sugar
  • 1 ripe mango, peeled, seeded and chopped

Directions

  1. Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14x6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  2. Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.
  3. Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce.

 

bbq_korean_ribs" class="entity entity-paragraphs-item paragraphs-item-text-with-image align-feature-right" about="" typeof="">

BBQ Korean Ribs

Ingredients

  • 4 pounds beef short ribs, 2-1/2 inches long
  • 2/3 cup Kikkoman Teriyaki Marinade & Sauce
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon sugar
  • 2 teaspoons hot pepper sauce
  • 2 large cloves garlic, pressed

Directions

  1. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.
  2. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally.
  3. Remove ribs; discard marinade.
  4. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.

 

Seafood

Cedar Planked Salmon

Ingredients

  • 3 (12 inch) untreated cedar planks
  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon minced garlic
  • 2 (2 pound) salmon fillets, skin removed

Directions

  1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
  3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Grilled Macadamia-crusted Tuna with Papaya Salsa

Ingredients

  • 2 cups diced papaya
  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon hot chile paste, or to taste
  • 4 (6 ounce) tuna steaks
  • 1/4 cup extra-virgin olive oil
  • salt and pepper to taste
  • 3 eggs
  • 1/2 cup chopped macadamia nuts

Directions

  1. Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.
  4. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.

Grilled Tilapia with Mango Salsa

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried basil
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 4 tilapia fillets
  • 2/3 cup chopped mango
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 4 teaspoons minced jalapeno pepper
  • 4 teaspoons minced red onion
  • 2 teaspoons minced red bell pepper
  • 2 teaspoons minced green bell pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon ground black pepper

Directions

  1. Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.
  2. Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.
  5. Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.

 

Halibut with Zesty Peach Salsa

Ingredients

  • 1/3 cup orange juice
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 2 teaspoons grated lime peel
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 4 (6 ounce) halibut steaks

Salsa:

  • 2 cups chopped fresh or frozen peaches
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped*
  • 2 tablespoons orange juice
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt

Directions

  1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
  2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

 

Salmon with Asian BBQ Sauce

Ingredients

  • BBQ Sauce
  • Hoisin
  • Bean Paste
  • Plum Sauce
  • Salmon

Directions

Mix together bbq sauce, hoisin, bean paste and plum sauce. Marinate for 20 min or so. Grill skin side down for 10 minutes flip and cook another 5 minutes turning 90 degrees after 2.5 min.

Submitted by Facebook Fan Francis Sorrentino

 

Spicy Shrimp Kabobs

Ingredients

  • 20 large shrimp, peeled and deveined
  • 1 lime, juiced
  • 2 tablespoons fresh chopped cilantro
  • 1 large clove garlic, minced
  • 10 fresh jalapeno peppers, halved lengthwise and seeded
  • 20 slices bacon
  • 4 wooden skewers, soaked in water

Directions

  1. Preheat a grill for high heat.
  2. Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
  3. Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.

 

Sides

Grilled Asparagus

Ingredients

  • 1 pound fresh asparagus spears, trimmed
  • 1 tablespoon olive oil
  • salt and pepper to taste

Directions

  1. Preheat grill for high heat.
  2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
  3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

 

Grilled Corn on the Cob

Ingredients

  • 6 ears corn
  • 6 tablespoons butter, softened
  • salt and pepper to taste

Directions

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

 

Barbecued Bananas

Ingredients

  • 4 bananas
  • 1 tablespoon lemon juice
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups vanilla ice cream

Directions

  1. Preheat grill for low heat.
  2. Halve each of the bananas lengthwise, then width wise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated.
  3. Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture.

 

Steak
Steak

Beef Shish Kabobs

Ingredients

  • 1 cup soy sauce
  • 1/2 cup red wine vinegar or cider vinegar
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 clove garlic, minced
  • 1 pound beef stew meat, cut into 1 1/2 inch pieces
  • 1 pound sliced bacon, cut in half
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (8 ounce) can pineapple chunks, drained

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.
  2. In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.

BBQ New York Strip

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup Worcestershire sauce
  • 1/4 cup minced garlic
  • 1/4 cup steak seasoning
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 4 (1/2 pound) New York strip steaks

Directions

  1. In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.

BBQ Korean Ribs

Ingredients

  • 4 pounds beef short ribs, 2-1/2 inches long
  • 2/3 cup Kikkoman Teriyaki Marinade & Sauce
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon sugar
  • 2 teaspoons hot pepper sauce
  • 2 large cloves garlic, pressed

Directions

  1. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.
  2. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally.
  3. Remove ribs; discard marinade.
  4. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.
Vegetarian

California Grilled Veggie Sandwich

Ingredients

  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/8 cup olive oil
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 (4-x6-inch) focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese

Directions

  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Eggplant Mixed Grill

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 cloves garlic, minced
  • 1 red onion, cut into wedges
  • 18 spears fresh asparagus, trimmed
  • 12 crimini mushrooms, stems removed
  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds
  • 1 red bell pepper, cut into wedges
  • 1 yellow bell pepper, cut into wedges

Directions

  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

 

Foil-wrapped Veggies

Ingredients

  • 2 1/2 pounds new potatoes, thinly sliced
  • 1 large sweet potato, thinly sliced
  • 2 Vidalia onions, sliced 1/4 inch thick
  • 1/2 pound fresh green beans, cut into 1 inch pieces
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/4 cup olive oil

Directions

  1. Preheat grill for high heat.
  2. In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
  3. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
  4. Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

 

Grilled Vegetable Quesadillas

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon pureed chipotle chilies in adobo sauce
  • 1 red bell pepper
  • 8 whole green onions
  • 2 small zucchini or yellow squash, quartered lengthwise
  • 8 (6 inch) whole wheat flour tortillas
  • 2 cups Sargento® Fancy Shredded 4 Cheese Mexican Cheese
  • 1/4 cup chopped cilantro
  • Sour cream, salsa, guacamole (optional)

Directions

  1. Combine oil and chilies. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables.
  2. Grill vegetables over medium coals 10 minutes or until tender, turning occasionally. Cut bell peppers and zucchini crosswise into 1/4-inch slices.
  3. Sprinkle half of cheese over four tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium-low coals 3 minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, salsa and guacamole, if desired.

 

Marinades and Rubs

Chipotle Dry Rub

Ingredients

  • 6 cloves garlic, coarsely chopped
  • 1/2 cup minced yellow onion
  • 1 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano flakes
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup chopped cilantro
  • 1 teaspoon hot pepper sauce (e.g. Tabasco™) (optional)
  • 1 cup olive oil

Directions

Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

Mojo Grilling Marinade

Ingredients

  • 6 cloves garlic, coarsely chopped
  • 1/2 cup minced yellow onion
  • 1 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano flakes
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup chopped cilantro
  • 1 teaspoon hot pepper sauce (e.g. Tabasco™) (optional)
  • 1 cup olive oil

Directions

Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.