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6 days ago

Smiley from Millan.NetMemorial Day is almost two week away! Check out recipes in the Grilling folder and below. Feel free to post your own. Remember that this, for many, is the first big BBQ day of the year!

Blueberry Lemon Bundt Cake
2 years ago

Blueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake
2 sticks butter
1 1/2 cup sugar
3 eggs
1 tsp. vanilla extract
2 Tbs. lemon zest
2 Tbs. lemon juice
3 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup buttermilk
2 cups frozen blueberries
1 Tbs. flour, to add over the blueberries
Topping ideas
Powdered sugar for dusting
Lemon Glaze
1 cup powdered sugar
2 Tbs. lemon juice
Preheat oven to 350°F. Butter and dust with flour a 10" bundt pan.
In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.
Add vanilla, lemon zest and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
Only now, take the blueberries out of the freezer, Stir with 1 Tbs. of flour. Keep about 1/4 cup of the blueberries for topping and add the rest over the batter.
Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
Pour the batter into the prepared pan and add the reserved ¼ cup blueberries on top.
Bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and rest in the pan for about 15-20 minutes before inverting it onto a rack. Let cool at room temperature.
Before serving dust the blueberry bundt with powdered sugar or prepare the lemon icing by mixing the powdered sugar with lemon juice.
Makes about 12 servings


BLT Pasta Salad
3 years ago

BLT Pasta Salad
1/2 pound dry rotini pasta
1 garlic clove, minced
Kosher salt
1/2 cup low-fat or regular mayonnaise
1/2 cup well-shaken light buttermilk
1 teaspoon cider vinegar
2 scallions, finely chopped
2 cups halved grape or cherry tomatoes
4 cups baby spinach
8 strips bacon, cooked and crumbled
Cook the pasta according to package directions. Drain and set aside.
Smash the garlic clove with the flat side of a chef’s knife. Sprinkle some salt over the clove, then using the flat side of the knife, work the salt into the clove. Continue to press and mash the clove until it becomes a paste.
In a large bowl, whisk together the garlic puree, mayonnaise, buttermilk, vinegar and scallions. Add the pasta, tomatoes, spinach and bacon and toss together. Serve at room temperature.
6-8 servings
Bacon shortcut:  Line a microwave-safe plate with two layers of paper towels. Place the strips on top and cover with two layers of paper towels. Microwave on high for 1-2 minutes per strip. Check the doneness and, cook further in 15-second increments.

Fruit and Feta Summer Salad
3 years ago

Fruit and Feta Summer Salad
Red Wine Vinaigrette
1/3 cup red wine vinegar
1 teaspoon stone ground mustard
1/2 teaspoon red pepper flakes (optional)
1 tablespoon honey
1 cup extra virgin olive oil
Kosher salt
Freshly cracked black pepper

1 cantaloupe, peeled, seeded and cut into 1/2-inch pieces
1 honeydew melon, peeled, seeded and cut into 1/2-inch pieces
1 pound strawberries, hulled and sliced
3 nectarines or peaches
2 heads endive, sliced
1 cup feta cheese, crumbled
1 cup mint, torn

In a large bowl, add all the vinaigrette ingredients except oil. Whisk together and then while whisking, slowly pour oil into mixture. Once oil is all combined, taste and season with salt and pepper as necessary.

Add melon, strawberries, nectarines and endive with the dressing and toss until combined. Then gently toss feta and mint into the dressed salad. Serve chilled or room temperature.

10 to 12 servings

3 years ago

From Millan.NetMemorial Day is almost two weeks away! Check out recipes in the Grilling folder and below. I'll try to post more here or feel free to post your own. Remember that this, for many, is the first big BBQ day of the year!

Homemade Vegan Burgers (That Don't Suck)
4 years ago

This year, I am thinking about our vegetarians and vegans...


Homemade Vegan Burgers (That Don't Suck)

1 1/2 pounds button mushrooms, trimmed
1/4 cup canola or vegetable oil
Kosher salt and freshly ground black pepper
6 thyme sprigs
1 whole small eggplant (about 1/2 pound)
2 large leeks, chopped fine (about 1 1/2 cups)
1 large celery rib, chopped fine (about 1/2 cup)
1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
3/4 cup dry pearl barley
1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon marmite, vegemite, or Maggi seasoning
1 cup toasted cashews, pinenuts, or a mix
1 teaspoon soy sauce
1 1/2-cups panko-style bread crumbs (see note below)

Adjust oven rack to middle position and preheat oven to 350°F. In a large bowl, toss mushrooms with 1 tablespoon oil and season to taste with salt and pepper. Coat eggplant with another tablespoon olive oil and season to taste with salt and pepper. Wrap eggplant with heavy duty aluminum foil. Transfer mushrooms and eggplant to a foil-lined rimmed baking sheet. Scatter thyme over mushrooms. Bake, turning mushrooms and wrapped eggplant occasionally until mushrooms are dark brown and eggplant is completely tender (test with a cake tester or thin skewer), about 45 minutes. Remove from oven, unwrap eggplant, and set aside to cool.

While mushrooms and eggplant roast, heat remaining two tablespoons oil in a large skillet over medium-high heat until shimmering. Add leeks and celery and cook, stirring and tossing occasionally, until completely softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a medium bowl and set aside to cool.

Place barley in a pot and cover with water by 2 inches. Stir once then place over high heat. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until barley is completely tender, about 20 minutes. Drain and transfer cooked barley to a clean kitchen towel or a triple layer of heavy-duty paper towels. Roll towels tightly and press to remove excess moisture. Transfer barley to a large bowl.

Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant (reserve remaining eggplant for another use). Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.

When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. Add to barley mix. When leeks and celery are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix.

Using bare hands or a spatula, stir together mixture until completely homogenous. Season to taste with salt and pepper. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.

When Ready To Serve: Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs (see note above).

To Finish on a Griddle or in a Skillet: Heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. Transfer to a toasted bun and serve with condiments as desired.

To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. Transfer to toasted bun and serve.

Makes about 2 pounds veggie burger mix

Note: For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving.

Special Note: Not all sugars, bread crumbs, and hamburger buns are vegan. If this is a concern to you, check the labels. Standard sugar is refined using animal bone char. Organic sugars are made with no animal products.


Grilled Meatball Sandwich
4 years ago

Grilled Meatball Sandwich
from Epicurious

2 lb (1 kg) ground beef
1/2 cup (4 oz/125 g) ricotta cheese
1/4 cup (1 oz/ 30 g) freshly grated Parmesan cheese
1/4 cup (1/3 oz/10 g) Panko bread crumbs
4 large eggs, lightly beaten
2 Tbsp minced fresh flat-leaf parsley
1 garlic clove, minced
1 tsp red pepper flakes
Kosher salt
Oil for grill
1 large baguette
8 oz (250 g) thinly sliced Provolone cheese
Arugula Pesto (recipe below)

In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.

Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Arrange the meatballs on the grill rack without crowding. Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.

Cut the baguette crosswise into fourths and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto and serve right away.

Serves 4-6

Arugula Pesto

1/2 cup (2 oz/60 g) walnut pieces
1 garlic clove, minced
2 cups (2 oz/60 g) packed arugula leaves
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
Kosher salt
1 cup (8 fl oz/250 ml) extra-virgin olive oil

In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.


30 Minute Broccoli Noodle Salad
5 years ago

30 Minute Broccoli Noodle Salad
from Campbell's Kitchen

16 ounces linguine or other long pasta, cooked and drained
1/2 cup Crisco® canola oil
1/2 cup Jif® creamy peanut butter
1/2 each orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon sugar
1 small red, yellow or green pepper, chopped (about 1/2 cup)
1 large onion, chopped (about 1 cup)
1 tablespoon minced garlic
1 pound broccoli florets (about 3 cups)



Place the hot linguine into a large bowl. Drizzle with 1 tablespoon oil and toss to coat.


Beat the peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl with a fork or whisk.


Heat the remaining oil in a 10-inch skillet over medium heat. Add the pepper, onion, and garlic and cook and stir for 1 minute.


Stir in the broccoli and the peanut butter mixture. Reduce the heat to low. Cook until the vegetables are tender-crisp, stirring often.


Add the vegetable mixture to the linguine and toss to coat.
Serves 10 (1 1/2 cups each)

Sweet Potato Biscuits with JalapeƱo Butter
5 years ago

Sweet Potato Biscuits with Jalapeño Butter

perfect side for your BBQ!


For the Biscuits
1 cup mashed sweet potato from about 1 large sweet potato (see note)
2/3 cup whole milk
1 1/4 cups (6 1/4 ounces) all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons cold unsalted butter, diced

For The Butter
8 tablespoons (1 stick) unsalted butter, softened
1 small jalapeño pepper, minced


Adjust oven rack to middle position and preheat oven to 450°F. Lightly grease a baking sheet. In a medium bowl, whisk together sweet potato and milk until combined; set aside.


In the bowl of a food processor, combine flour, baking powder, salt, and sugar and pulse to combine. Add butter and pulse until it is the size of peas. 8 to 10 short pulses. Add sweet potato mixture and pulse until just combined.


Flour a clean work surface. Dough will be wet, so use floured hands to gently press it into an 8-inch square. Cut out biscuits and transfer to baking sheet. Roll any scraps into a ball, press out, and cut remaining biscuits. Bake until biscuits are lightly brown on the bottom, about 15 minutes.


While biscuits are cooling, make butter: Stir together remaining stick butter and jalapeño until smooth. Serve alongside warm biscuits.


Makes 9 biscuits



Note: To make the sweet potato puree, microwave sweet potato on high until soft. about 4 to 5o minutes. Let cool then scoop out 1 cup of flesh. Alternatively, you can roast the sweet potato in a 425°F oven until tender, about 45 minutes.


Open-Face Pesto-Chicken Burgers
6 years ago

Open-Face Pesto-Chicken Burgers
from Better Homes & Gardens

1 lb. uncooked ground chicken or ground turkey
4 Tbsp. purchased basil pesto
1/4 cup finely shredded Parmesan cheese
3 cloves garlic, minced
1/4 tsp. kosher salt or salt
2 3-inch pieces ciabatta bread or four 3/4-inch-thick slices rustic Italian bread
2 Tbsp. olive oil
4 slices fresh mozzarella cheese
2 cups fresh basil leaves, arugula, or spring garden mix
8 small tomato slices
Ground black pepper

In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).

Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil).

For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)

Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper.

Makes 4 servings

Grilled Beer Chicken
6 years ago

Grilled Beer Chicken

8 chicken breasts or chicken pieces
1/3 cup butter, melted
1 1/2 teaspoons lemon juice
1 can beer
1 teaspoon garlic salt
1 teaspoon lemon pepper

Combine butter, beer, lemon juice, garlic, lemon pepper.
Pour over chicken and refrigerate for 4 to 6 hours.
Barbecue chicken, brushing sauce over pieces as you turn them.
Grill for about 15 to 20 minutes per side.
Serve with broccoli-rice casserole and grilled Vidalia onions, a salad and garlic bread.


Triple Berry Shortcake
6 years ago

Triple Berry Shortcake

1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
2 cups heavy cream
1/3 cup granulated sugar
3 tablespoons orange-flavored liqueur
1 teaspoon vanilla extract
3 cups sliced fresh strawberries, blackberries and/or raspberries
Confectioners' sugar

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Unfold one pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 10-inch square. Cut off the corners to make a 10-inch circle. Place the pastry circle on the prepared baking sheet. Reserve the pastry trimmings.

Cut the reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make “veins”. Place the pastry leaves on the baking sheet.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and cool on a wire rack. Split the pastry circle into 2 layers.

Place the cream, granulated sugar, liqueur and vanilla in a medium bowl. Beat with an electric mixer on high speed until soft peaks form. Reserve 1/4 cup for garnish.

Spread half of the cream mixture on the bottom pastry layer. Top with 2 1/2 cups of the fruit, the remaining cream mixture and the remaining pastry layer. Garnish with the reserved cream, pastry leaves, remaining fruit and confectioners’ sugar.

Serves: 8

Recipe Tip:
Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Effortless Garlic Roasted Potatoes
6 years ago

Effortless Garlic Roasted Potatoes

2 pounds white potatoes
1 tablespoon fresh rosemary
1 teaspoon salt
2 to 3 cloves garlic, chopped
1 teaspoon olive oil
olive oil cooking spray

Preheat oven to 400 degrees F. Wash and srub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray.
Drizzle the potatoes with olive oil and coat. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well.
Bake uncovered for 20 to 35 minutes, stirring occasionally.

Summer Broccoli Salad
6 years ago

Summer Broccoli Salad

1 cup sugar
1 cup mayonnaise
1/3 cup white vinegar
6 bunches broccoli, tops only, cut into bite-sized pieces
2 pounds bacon, cooked, drained and crumbled
2 purple onions, thin sliced
1 cup sunflower seeds

Combine sugar, mayonnaise and vinegar. Blend well.
In a large bowl, toss together broccoli tops, bacon, onion and sunflower seeds. Pour dressing over all. Toss. Chill.

Serves: 8

PB & J Bars
7 years ago

PB & J Bars

2-1/2 cups flour, plus more for the pan
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
3/4 cup (1-1/2 sticks) butter, at room temperature
1 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups creamy or crunchy peanut butter
1-1/2 cups seedless jam, such as raspberry
1/2 cup salted peanuts, chopped

Heat the oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-size bowl, mix the flour, oats, baking powder, cinnamon, and salt, then set it aside.

In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars until well blended, about 2 minutes. Reduce the mixer speed to low and add the vanilla, eggs, and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.

Spread two thirds of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.

Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. Let the dessert cool before cutting it into squares.

Makes 18 bars.

Make-Ahead Tip: The bars can be made up to two days ahead and stored in an airtight container.
To-Go Tip: Layer the bars between sheets of waxed paper.


Cheesy Melt Rice Casserole
7 years ago

Cheesy Melt Rice Casserole

2 cups water
1 cup long grained rice
1 tablespoon bouillon
16 ounces sour cream
1 1/2 cups Colby cheese, grated
1 cup Monterey jack cheese, grated
4 ounces green chiles, chopped
1/2 cup red pepper, chopped
salt and pepper to taste

Preheat oven to 350 degrees F.
In a medium saucepan combine water, rice and bouillon, bring to a boil, reduce heat and simmer about 15 minutes until tender.
In a small bowl combine all ingredients, reserving 1/2 cup of the Colby.
Turn rice/cheese mixture into greased casserole dish and bake for 25 minutes, top with remaining cheese and bake another 5 minutes to melt.

Cornhusker's Casserole
7 years ago

Cornhusker's Casserole
1 (14 1/2-oz.) can yellow or white hominy, drained and patted dry
2 cups frozen whole kernel corn, thawed and patted dry (one 10-oz. pkg)
8 ounces shredded sharp cheddar cheese (2 cups)
4 eggs, beaten
2 cups milk
2 tablespoon flour
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Preheat the oven to 350 degrees F. Combine hominy and corn in a greased 2-qt. souffle dish. Top with cheese.

In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.

Serves 8

Scalloped Corn
7 years ago

Scalloped Corn
4 ears fresh corn, or 1 10-ounce package frozen whole kernel corn, cooked and draned, or 1 16-ounce can whole kernel corn, drained
1 small onion,chopped (about 1/4 c up)
1/2 small green pepper, chopped
2 tablespoons butter or margaarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon paparika
1/4 teaspoon dry mustard
Dash of pepper
1/4 cup milk
1 egg, slightly beaten
1/3 cup cracker crumbs
1 tablespoon margarine or butter, melted

Prepare and cook corn; cut enough kernels from corn to measure 2 cups. Cook and stir onion and green pepper in tablespoons butter or margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon melted margarine or butter; sprinkle over corn. Cook uncovered in 350 degrees oven, until bubbly, 30 to 35 minutes.

4 servings

Jamaican Jerk Braised Spareribs
7 years ago

Jamaican Jerk Braised Spareribs
Source: McCormick®

3 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet Collection Ground Black Pepper
4 tsp. McCormick Gourmet Collection Jamaican Jerk Seasoning, divided
3/4 cup all-purpose flour
2 tablespoons vegetable oil
2 1/2 cups beef broth
3/4 cup orange juice
1/3 cup dark rum
1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour

Trim ribs and cut into 2-rib portions. Sprinkle evenly with salt and pepper, and rub with 3 teaspoons jerk seasoning. Dredge ribs lightly in 3/4 cup flour. Brown ribs, in batches, in hot oil in a large ovenproof Dutch oven over medium-high heat. Return ribs to pan; add broth and orange juice. Bring to a boil; remove from heat and cover tightly with aluminum foil.

Bake at 350 degrees F for 1 hour and 30 minutes. Remove ribs with a slotted spoon, reserving drippings in pan.

Add rum, brown sugar, and remaining 1 teaspoon jerk seasoning to reserved drippings, whisking until blended. Bring to a boil; reduce heat and simmer, whisking constantly, 10 minutes.

Whisk together 3 tablespoons sauce and 2 tablespoons flour until smooth; add to remaining sauce and cook, whisking constantly, 2 to 3 minutes or until slightly thickened. Serve with ribs and, if desired, mashed sweet potatoes.

Makes 4 servings

Marinated Honeyed Pork Spareribs
7 years ago

Marinated Honeyed Pork Spareribs

For Marinade:
1 cup plum sauce
1 cup barbecue sauce
1 cup sweet sherry
1 cup olive or safflower oil
1/2 cup honey
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground turmeric

For Spareribs:
4 lb pork spareribs

TO MAKE MARINADE: Combine all ingredients, except ribs, in a large shallow dish.

TO PREPARE SPARERIBS: Add the ribs and baste with marinade. Allow to marinate in refrigerator overnight, brushing frequently with marinade.

TO COOK: Barbecue ribs for about 40 minutes, basting frequently with marinade and turning during cooking.

Serves 8

Southwestern potato salad--no refrigeration needed!
8 years ago

About 2 lbs fingerling potatoes, any variety
1 can black beans, drained and rinsed
2/3+ c corn from the cob or frozen
1/4 of a red onion, sliced very thin
2 green onions, diced
1 red bell pepper, diced
1 tomato, seeds squeezed out, and diced
1/4 cup diced cilantro

First, slice your potatoes into a comfortable size that will fit on a spoon easily (because I like spoons). Depending on the size of your potatoes, this may just be slicing them in half, or several times. Lightly coat with olive oil, salt and pepper, and roast in a 375 degree oven for 20 minutes, until fork tender.

While the potatoes are cooking, make the dressing.

1 tablespoon honey
2+ tablespoons dijon mustard
1/2 c white wine vinegar
1-2 tablespoons lemon juice
A few dashes of hot sauce (optional)
1/3 c olive oil

Ensure that everything is sliced into nice small pieces, and combine in a big mixing bowl while the potatoes are still cooking. When they’re tender, add to the bowl. Cover with salt and pepper while they’re still warm. Add the dressing and toss to coat evenly and you’re done! Serve cold or at room temperature.


Basil Chicken Burgers with Pesto Mayonnaise
8 years ago

Basil Chicken Burgers with Pesto Mayonnaise

1 1/2 pounds ground chicken
3/4 cup grated sharp Cheddar or 1/2 cup finely grated Parmesan
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup mayonnaise
2 tablespoons pesto (store-bought or your favorite recipe)
Oil for brushing the burgers
6 burger rolls
Sliced tomatoes

1/2 cup mayonnaise
2 tablespoons pesto

Line a medium-size baking sheet with plastic wrap and set it aside. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper, gently tossing the mixture with your hands or a large fork, until evenly blended.

In a small bowl, mix the mayonnaise and pesto, then add it to the ground chicken mixture and combine until evenly blended. Shape the meat into six 1/2-inch-thick patties, placing each one on the lined baking sheet as you go. Cover the burgers with plastic wrap and refrigerate them for at least 30 minutes to firm them. (Note: The patties will be softer than traditional hamburgers.)

While the meat is chilling, prepare the grill and make the Pesto Mayonnaise (just combine the ingredients in a small bowl). Then brush one side of each of the burgers with a little oil and place them on the grill, oiled side down. Lightly brush oil on the other side of the burgers and cook them for 5 minutes on each side, turning once, or until the meat is no longer pink inside.

Serve the burgers on the rolls, dressed with the lettuce, tomatoes, and Pesto Mayonnaise.

Makes 6 burgers.

Coconut Chicken Wings
8 years ago

Coconut Chicken Wings

3 tablespoons vegetable or light olive oil
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated lemon zest
1 cup coconut milk
3 pounds chicken wings
1 cup flaked sweetened coconut

In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.

Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.

Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.

Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.

As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.

Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately.

Serves 6 as a main dish or 12 as an appetizer.

Pacific Coast Salmon Burgers
8 years ago

Pacific Coast Salmon Burgers

1 lb. salmon, filleted, skinned and cut into 2-inch pieces
2 shallots, minced
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
Pinch of cayenne pepper
1/2 teaspoon salt
3 tbsp. mayonnaise
1/2 cup bread crumbs
3 tbsp. canola or olive oil (for sauteeing)
4 hamburger buns
4 crisp lettuce leaves

1/4 cup sour cream
1/4 cup mayonnaise
2 tsp. lemon juice
1 tsp. Dijon mustard

With an electric mixer or in a food processor, coarsely chop the salmon until it attains a hamburger-like texture. Remove and place in a mixing bowl. Use a fork to blend the rest of the ingredients in with the salmon.

Shape the salmon mixture into four patties about 3/4 inch thick. Place on a waxed paper-lined plate, cover with plastic wrap and refrigerate at least one hour and up to 6 hours ahead this will chill them enough so they can keep their shape during cooking.

Heat the oil on medium-high heat in a skillet large enough to hold the burgers. Sauté for 2 to 3 minutes on the first side and about 1 to 2 minutes on the other or until crispy brown on the outside and just cooked through.

Serve immediately with lettuce and a dollop of tartar sauce if you like.


Serves 4.

For Northwest-style tartar sauce, combine all ingredients in a small bowl and mix. Season to taste. Cover and refrigerate until serving.

Asian Turkey Burgers
8 years ago

Asian Turkey Burgers

1 1/2 pounds lean ground turkey
1 small onion, very finely chopped
1 large egg, lightly beaten
1 cup panko (Japanese-style bread crumbs)
1/4 cup freshly chopped cilantro
2 tablespoons freshly chopped parsley
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 teaspoons red chili paste
1 green onion, chopped
1 1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Mix together the turkey, onion, egg, panko, parsley, cilantro, sesame oil, sesame seeds, chili paste, and green onion in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)

Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready.

Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.

Vietnamese Grilled Pork Meatballs
8 years ago

Vietnamese Grilled Pork Meatballs

2 tablespoons cornstarch
1 tablespoon sugar
1 tablespoon Asian fish sauce
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon black pepper
1/3 cup shallots, minced
1 large garlic clove, minced
2 tablespoons fresh mint, finely chopped
1 pound ground pork
Canola oil for brushing
8 (9-inch) bamboo skewers, soaked in water for 30 minutes

Whisk together the cornstarch, sugar, fish sauce, soy sauce, and pepper in a medium bowl. Stir in the shallots, garlic, and mint. Add the pork and combine very gently by hand.

Form the mixture into 48 meatballs, each about an inch in diameter. Thread 6 meatballs onto each skewer. Refrigerate for 30 minutes to firm them slightly.

Prepare an electric grill or heat a grill pan to medium-high (the meatballs could fall through the grates of an outdoor grill). Lightly brush the meatballs with oil and grill them 6 to 8 minutes, turning often, until they're browned on all sides and just cooked through. Serve with Nuoc Cham sauce.

Serves 4.

Side Salads
8 years ago

Caesar Coleslaw

1 cup low-fat mayonnaise
3 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper

8 cups shredded savoy or green cabbage (about 1 small head)
2 cups shredded carrots
4 scallions, thinly sliced
2 cups croutons

Make the dressing: in a large serving bowl, whisk together the mayonnaise, lemon juice, garlic, anchovy paste, mustard, and pepper.

Add the cabbage, carrots, and scallions to the bowl and toss to coat. Cover and refrigerate the salad until ready to serve. Top with croutons.

Serves 6 to 8.


Spinach and Pine Nut Salad

1/4 cup pine nuts, roasted
8 slices turkey bacon, cooked and crumbled
8 ounces baby spinach, washed and dried
1 15-ounce can mandarin oranges, drained
Dressing (optional)

Heat the oven to 350 degrees. Roast the pine nuts on a baking sheet for 5 to 8 minutes, until they turn golden brown, then allow them to cool. Toss together all of the ingredients in a large salad bowl just before serving--do it any sooner and the bacon and pine nuts will lose their crispness. (If you like, you can store the prepared ingredients separately in plastic bags.)

Serves 8.

Minted Fruit Salad

1 cantaloupe, rind and seeds removed, cut into small pieces with a knife or melon baller
1 apple, cored and thinly sliced
1/2 pound grapes, halved
2 kiwis, peeled, quartered, and sliced
1/3 cup fresh mint, chopped, plus additional for garnish

Combine all the fruit and toss. Just before serving, add the mint and toss again. Garnish with mint sprigs.

Serves 4.
Old-Fashioned Fruit Crumble
8 years ago

Old-Fashioned Fruit Crumble

1 1/4 cups fresh or frozen fruit (see note)
1 1/2 teaspoons sugar
4 teaspoons all-purpose flour, divided
1 1/2 teaspoons orange juice
1/4 cup old-fashioned oats
3 tablespoons chopped almonds
4 teaspoons brown sugar
Pinch of cinnamon
1 tablespoon canola oil
Preheat oven to 400 degrees F.

Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice. Divide between two 6-ounce ovenproof ramekins. Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.

2 servings

Note: Feel free to mix and match. Blueberries, blackberries, diced peaches, plums or any favorite will make a fine dessert.

Easy Peach Cobbler
8 years ago

Easy Peach Cobbler

1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
Preheat the oven to 350 degrees F.

Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.

Serves 6

Grilled Chicken, Plantain and Pineapple Skewers
9 years ago

Grilled Chicken, Plantain and Pineapple Skewers


For the Chicken:
8 chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks
4 strips bacon, cut into 1 1/2 inch pieces
1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 plantains, ripe, peeled and cut into 1 1/2 inch chunks
1/2 cup pineapple juice
1/4 cup lime juice
2 tablespoons oregano, chopped
2 garlic gloves, minced
1/2 cup vegetable oil

For the Pineapple Dipping Sauce:
2 teaspoons vegetable oil
1 large onion, minced
1 10-ounce jar of pineapple fruit spread and remaining marinade

For The Pineapple Dipping Sauce:
In medium bowl, stir together vegetable oil, minced onion, pineapple fruit spread and remaining marinade. Boil as instructed before serving.

For The Chicken:
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally.

Before cooking chicken, prepare pineapple sauce.

Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes.

Serve skewers hot, passing Pineapple Dipping Sauce separately.

Yield:  4 servings

Grilled Backyard Beer Burgers
9 years ago

Grilled Backyard Beer Burgers
Betty Crocker

Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings

1 1/2 lb lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1/4 cup regular or nonalcoholic beer
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
6 rye or whole wheat hamburger buns, split
Ketchup, if desired
Pickle planks, if desired

Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.

Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.

Top burgers with ketchup and pickle planks; serve on buns.

Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 860mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 2g); Protein 24g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3

Grilled Chicken with Chipotle-Orange Glaze
9 years ago

Grilled Chicken with Chipotle-Orange Glaze
from EatingWell Magazine

Active Time:  10 Minutes
Total Time:  20 Minutes
Yield:  2 servings

Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert.

1 tablespoon orange juice concentrate, thawed
1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce (see Note)
1 1/2 teaspoons balsamic vinegar
1 teaspoon molasses
1/2 teaspoon Dijon mustard
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
1/8 teaspoon salt

Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Preheat grill or broiler to high. Lightly oil the rack.

Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.

Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

Take Along Chocolate Chip Date Cake
9 years ago

Take Along Chocolate Chip Date Cake
(from Betty Crocker)

Prep Time: 20 min
Total Time: 3 hours 30 min
Makes: 12 servings

1 1/4 cups boiling water
1 cup chopped dates
1 teaspoon baking soda

Chocolate Chip Topping
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts
1/4 cup packed brown sugar
1/4 cup Gold Medal all-purpose flour
1 tablespoon butter or margarine, softened

1 3/4 cups Gold Medal all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs


In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm.

In small bowl, mix all topping ingredients; set aside.

Heat oven to 350F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.

Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 180); Total Fat 20g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 330mg; Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 35g); Protein 5g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Desserts to Go with BBQ
10 years ago
The following desserts would be a great ending to your BBQ or picnic...

Crunchy Topped Cocoa Cake

1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
BROILED TOPPING (recipe follows)

Heat oven to 350°F. Grease and flour 8-inch square baking pan.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. 9 servings.


1/4 cup (1/2 stick) butter or margarine, softened 1/2 cup packed light brown sugar
1/2 cup coarsely chopped nuts
1/2 cup MOUNDS Sweetened Coconut Flakes
3 tablespoons light cream or evaporated milk

Stir together all ingredients in small bowl until well blended. About 1 cup topping.

Tropical Nut Crisps

3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup sugar
1/4 cup light corn syrup
1 egg
1/2 teaspoon orange, lemon or pineapple extract*
1/2 teaspoon vanilla extract
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 to 1-1/4 cups finely ground nuts*
WHITE CHIP GLAZE(recipe follows)

Beat butter and sugar in large bowl until fluffy. Add corn syrup, egg, orange and vanilla extracts; beat until blended.

Place 1-1/3 cups white chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until smooth when stirred; beat into butter mixture. Stir together flour, baking soda and salt; add to butter mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle.

Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until golden around edges. Cool several minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle WHITE CHIP GLAZE over each cookie. About 5 dozen cookies.

WHITE CHIP GLAZE: Place remaining 2/3 cup white chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir until smooth.

Note: To make it really tropical, use ¼ tsp orange, lemon, or coconut extract and ¼ tsp pineapple extract. Also, use macadamia as your nut!

Banana Boats
10 years ago
Banana Boats

Chocolate, marshmallows, and bananas

First, peel back one section from a ripe banana, making sure to keep it attached at the end. With a butter knife, cut halfway through the banana lengthwise. Widen the slit and fill the space with miniature marshmallows and chocolate chips (about a dozen of each). Replace the peel and securely wrap the banana in aluminum foil. Place the banana in hot coals to melt the marshmallows and chips, usually about 5 to 10 minutes. Carefully open the foil, pull back the banana peel, and allow the treat to cool a bit. Then dig in with a spoon.

Grilled Chicken Kabobs
10 years ago
Grilled Chicken Kabobs

Serves 4

The yogurt in this classic marinade tenderizes the chicken, yielding succulent results. Serve the kabobs with pita bread or pilaf.

1 large yellow onion, chopped
4 cloves garlic, minced
1/4 cup fresh lemon juice
1 tablespoon paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper, plus pepper to taste
1 tablespoon chopped fresh thyme
1 cup plain yogurt
1 1/2 pound boneless, skinless chicken breasts or thighs
Olive oil for brushing

In a food processor fitted with the metal blade or in a blender, combine the onion, garlic, lemon juice, paprika, cayenne, the 1/2 teaspoon black pepper and the thyme. Use rapid on-off pulses to combine well. Add the yogurt and pulse to mix.

Rinse the chicken and pat dry. Cut into 1-inch cubes and place in a nonaluminum container. Pour the yogurt mixture over the chicken and turn to coat. Cover and let marinate in the refrigerator for 8 hours.

Prepare a fire in a charcoal grill or preheat a broiler.

Remove the chicken pieces from the marinade, reserving the marinade, and thread them onto metal skewers. Brush the chicken with olive oil and then sprinkle with salt and pepper.

Place the skewers on an oiled grill rack or a broiler pan and grill or broil, turning and basting once with the reserved marinade, until no longer pink in the center when cut into with a knife, 4-5 minutes per side for breast meat and 5-6 minutes per side for thigh meat.

Transfer the skewers to warmed individual plates or a platter. Serve hot.

Honey Bourbon Barbecue Chicken Breasts
10 years ago
Honey Bourbon Barbecue Chicken Breasts

2 tablespoons butter
1 cup onion, minced
1 clove garlic, minced
2 cups ketchup
1 cup apple cider vinegar
1 cup molasses
1/2 cup honey
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 tablespoon black pepper
2 tablespoons bourbon (optional)
6 natural chicken breast halves, bone in, skin on
1 tablespoon coarse kosher salt
1/2 tablespoon black pepper

Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon.

Prepare a medium-hot fire in the grill.

Mix salt and pepper together. Sprinkle over chicken breasts and under the skin. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer.

Place chicken on a platter and cover loosely with foil until ready to serve

Grilled Orange Chicken Fingers
10 years ago
Grilled Orange Chicken Fingers
Source: © EatingWell Magazine

4 servings

Serve with carrot sticks and dip and kids will love this meal: they can eat everything with their fingers. The simple, sweet glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill.

1 pound boneless, skinless chicken breasts, trimmed of fat
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange-juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
Salt to taste

Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.

Meanwhile, preheat grill or broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.

Jamaican Jerk Burgers
10 years ago
Jamaican Jerk Burgers

2 teaspoons white vinegar
1/2 Scotch bonnet or habañero pepper, seeds removed, minced
1/2 cup chopped green onion, including greens
2 cloves garlic, chopped
1 Tbsp fresh thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon molasses
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground beef, at least 16% fat
2 cups shredded cabbage
1/4 cup chopped red onion
Pinch of chopped thyme
3 Tbsp mayonnaise
2 Tbsp of orange juice or lime juice (if using lime juice add a teaspoon of sugar)
1 teaspoon of grated orange or lime zest
Salt and freshly ground black pepper to taste

In a food processor, put the vinegar, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili, garlic, and green onion. Mix ingredients together in a bowl.

Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.)

In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper.

Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan.

Serve burgers topped with coleslaw, with or without hamburger buns.

Makes 6 burgers.

Note: You can also use ready-made Jerk Seasoning but it may not taste as good!

Grilled Pork Tenderloin & Asparagus w/ Peanut Dipping Sauce
10 years ago
Grilled Pork Tenderloin & Asparagus w/ Peanut Dipping Sauce

1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1 teaspoon peeled and grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon lemon pepper
1 pound fresh asparagus, rinsed and snapped
1 pound pork tenderloin
1/2 cup peanut butter (smooth or crunchy)

Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.

Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

Add the peanut butter to the reserved marinade and whisk the mixture until smooth.

Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145° in the center. Remove the meat from the grill and let it rest for about 5 minutes [the internal temperature will rise to 150°]. Meanwhile, grill the asparagus spears for 2 minutes per side.

Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.

Memorial Day - US
10 years ago
| Holiday

is a day of reflection and remembrance in the U.S. and commemorates U.S. men and women who have died in military service to their country...

but it's also the first big BBQ time of the year!

There are some good recipes in the Grilling folder and here are some more recipes for grill- and picnic-ing.


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