Tasty turkey burgers topped with basil mayonnaise.
INGREDIENTS:1/4 cup mayonnaise
2 tablespoons minced fresh basil, divided
1/4 cup milk
2 tablespoons finely chopped onion
1 tablespoon dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
12 ounces ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
PROCEDURE:
1. In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving.
2. Coat grill rack with nonstick cooking spray before starting the grill.
3. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.
4. Grill, covered, over indirect medium heat for 5 to 6 minutes on each side or until meat is no longer pink.
5. Serve on buns with lettuce, tomato, and basil mayonnaise.
Orange Picante Pork Chops
A quick marinade spices up these chops. For more intense flavor, prepare them the night before and refrigerate until you're ready to grill.
INGREDIENTS:2 cups picante sauce
2/3 cup orange juice
3 garlic cloves, minced
4 boneless pork loin chops, 1/2 in. thick and 5 oz. each
PROCEDURE:
1. In small bowl, combine picante sauce, orange juice, and garlic. Pour 2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate at least 4 hours. Cover and refrigerate remaining marinade.
2. Coat grill rack with cooking spray before starting grill. Drain and discard marinade. Grill pork, covered, over medium heat, or broil 4 in. from heat 4 to 6 minutes on each side or until meat thermometer inserted into chop's center reads 160°.
3. Meanwhile, in small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, 5 to 7 minutes or until heated through. Serve chops with sauce and rice if desired.
Campfire Potatoes
Onion, cheddar cheese and Worcestershire sauce combine to make a super side dish for any grilled meat.
INGREDIENTS:5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
PROCEDURE:
1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 inches x 20 inches); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.
3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
Sweet-and-Sour Skewered Shrimp
Prepare these kabobs on a portable grill and serve up a summer favorite any time.
INGREDIENTS:1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved
PROCEDURE:
1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.
2. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
3. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.
4. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.
Lemon-Lime Chicken
Lemon and lime add tremendous flavor to this grilled chicken recipe.
INGREDIENTS:6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
PROCEDURE:
1. Place chicken in a shallow glass dish or resealable plastic bag. Combine remaining ingredients; pour over chicken.
2. Cover or seal bag and refrigerate at least 4 hours or overnight. Drain, discarding marinade.
3. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15 to 18 minutes.
Portobello Mushroom Burgers
Quick and tasty, these burgers place take-out on the sidelines.
INGREDIENTS:1/4 cup plus 3 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
4 slices onion (1/4 inch thick)
1 teaspoon minced garlic
1/2 teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 onion rolls, split
4 lettuce leaves
4 slices tomato
4 ounces fresh mozzarella cheese, cut into 1/4-inch slices
PROCEDURE:
1. In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.
2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.
3. Drain and discard marinade from onions.
4. Coat grill rack with nonstick cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently.
5. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce.
Grilled Peaches With Berry Sauce
This unusual dessert is as pretty as it is delicious.
INGREDIENTS:1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter
PROCEDURE:
1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.
2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.
3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.
Grilled Apple Crisp
Topped with a scoop of ice cream, this warm dessert will earn you rave reviews.
INGREDIENTS:10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
Vanilla ice cream, optional
PROCEDURE:
1. Place the apple slices on a double thickness of heavy-duty foil (about 24 inches x 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.
2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Serve warm with ice cream if desired.
Grilled Chicken and Pear Salad
Juicy chicken, creamy Camembert and velvety pears combine for one outstanding salad.
INGREDIENTS:5 boneless skinless chicken breasts (4 ounces each)
7 cups torn mixed salad greens
2 ounces Brie or Camembert cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup apple juice concentrate, thawed
2 tablespoons canola oil
4 1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
PROCEDURE:
1. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear.
2. Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. In a jar with a tight-fitting lid combine the apple juice concentrate, oil, vinegar, mustard, salt and pepper; shake well. Drizzle over salad and serve immediately.
Orange-Ginger Pork Chops
Basting chops with this tangy orange-ginger sauce makes them extremely tender and savory.
INGREDIENTS:1 teaspoon ground ginger or 4 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup sherry
1/4 cup honey
1/4 cup soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange peel
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chops (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water
PROCEDURE:
1. In a saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat.
2. Stir in the sherry, honey, soy sauce, sesame seeds, orange peel, and hot pepper sauce; mix well. Pour 1/2 cup into a small bowl; set aside.
3. Pour remaining marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
4. Meanwhile, in a saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.
5. Drain and discard marinade from the pork. Coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat 4 minutes.
6. Turn; baste with sauce. Grill 15 to 20 minutes longer or until juices run clear, basting occasionally. Serve with any remaining sauce.
Apple-Thyme Chicken
Recipe for perfect, tender grilled chicken.
"Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection. The thyme marinade gives a boost of flavor and tenderizes the chicken nicely."
INGREDIENTS:6 tablespoons apple juice
6 tablespoons lemon juice
4 1/2 teaspoons cider vinegar
4 1/2 teaspoons vegetable oil
1 1/2 teaspoons dried thyme
4 boneless skinless chicken breast halves
2 medium Golden Delicious or other all-purpose apples, peeled and quartered
1 tablespoon honey
SAUCE
2 teaspoons cornstarch
1/4 teaspoon dried thyme
3/4 cup apple juice
PROCEDURE:
1. In a bowl, combine the first five ingredients; mix well.
2. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
3. Coat grill rack with nonstick cooking spray before starting the grill.
4. Drain and discard marinade from chicken. Dip apples in reserved marinade; set aside. Combine the honey with the remaining marinade.
5. Grill chicken, covered, over medium heat for 4 to 6 minutes on each side or until juices run clear, basting frequently with the honey marinade.
6. Grill apples, uncovered, for 3 to 5 minutes, basting and turning frequently or until lightly browned.
7. In a saucepan, combine the cornstarch, thyme, and apple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Slice the grilled apples; stir into sauce. Serve with chicken.
CHICKEN SATAY
INGREDIENTS:2 pounds boneless skinless chicken breasts
1/2 cup milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
Peanut Butter Sauce Ingredients:
1/3 cup peanut butter
1/3 cup milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract
PROCEDURE:
1. Flatten chicken to 1/4-inch thickness; cut lengthwise into 1-inch wide strips.
2. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
3. In a bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
4. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.
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