Great Grilling Recipes

A friend of mine and I were discussing how much we dislike cooking during the summer. For so many reasons. It heats up the house, we want to be out playing in the sun or at the pool, and the everyday reasons of feeling unappreciated. But it does not have to be this way. There are other options.

We are going to start with The Grill! There are so many options. Meats, veges, pizzas, desserts! YES! All this! The BBQ is for more than burgers and steaks. I all ready posted about the Asian Grilled Chicken Rolls. Here are a couple other ideas to get you started.

Italian-Style Marinated Steak from Kraft Foods
Prep Time: 5 min Total Time: 50 min
Makes: 4 servings

What You Need
1/2 cup KRAFT Zesty Italian Dressing
2 boneless beef sirloin steaks (1 lb.)
1/2 cup A.1. Original Steak Sauce

Make It

POUR dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove steaks from marinade; discard bag and marinade.

GRILL steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush steaks with steak sauce; let stand 10 min. Cut into thin slices to serve. Garnish with grilled cherry tomatoes, if desired.

Kraft Kitchens Tips

Serving Suggestion
Balance this grilled steak with smart side dishes, such as grilled vegetables and a mixed green salad for a delicious summertime dinner.

Make Ahead
Place steaks in large freezer-weight resealable plastic bag. Add dressing; seal bag. Freeze up to 2 months. Thaw in refrigerator, then grill as directed. The meat marinates as it thaws.

Nutrition Information
Calories 230 Total fat 12 g Saturated fat 2.5 g Cholesterol 60 mg Sodium 870 mg Carbohydrate 8 g Dietary fiber 1 g Sugars 6 g Protein 21 g Vitamin A 2 %DV Vitamin C
0 %DVCalcium 0 %DV Iron 15 %DV


Quick BBQ Pork Sandwiches by Kraft Foods
Prep Time: 5 min Total Time: 21 min
Makes: 4 servings

What You Need!
1/2 cup KRAFT Original Barbecue Sauce, divided
4 boneless pork chops (1 lb.)
4 slices onion
4 kaiser rolls, split
4 lettuce leaves
1 large tomato, cut into 4 slices

Make It!

HEAT grill to medium heat.

RESERVE 1/4 cup barbecue sauce for spreading onto rolls; set aside.

PLACE chops on grill; brush lightly with some of the remaining barbecue sauce. Grill 6 to 8 min. on each side or until done (160°F), brushing occasionally with remaining barbecue sauce and adding onions to the grill for the last 4 min., turning after 2 min.

SPREAD rolls with reserved sauce; fill with chops, onions, lettuce and tomatoes.

Kraft Kitchens Tips

Substitute
Prepare using BULL'S-EYE Original Barbecue Sauce or KRAFT Hickory Smoke Barbecue Sauce.
Substitute
Substitute onion rolls for the kaiser rolls.

Special Extra
Add a KRAFT Singles to each sandwich.

Nutrition Information
Calories 340 Total fat 7 g Saturated fat 1.5 g Cholesterol 55 mg Sodium 870 mg Carbohydrate 42 g Dietary fiber 2 g Sugars 10 g Protein 28 g Vitamin A 20 %DV Vitamin C

I have so many other ideas I will post everyday until I've completed about 10 or 12 more ideas! Then I will move on to other ideas for keeping the house cool, but the food cool too! I hope you enjoy cooking this summer!

Asian Grilled Chicken Rolls

Carrot and zucchini ribbons are too pretty to hide, so they are rolled on the outside of these grilled spirals.

Ingredients:

Glaze
3 tbsp (45 mL) honey
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) rice vinegar
1 garlic clove, pressed
1 tbsp (15 mL) Asian Seasoning Mix

Chicken Rolls
12 chicken tenders (about 1 1/2 lb/750 g)
1 tbsp (15 mL) Asian Seasoning Mix
2 tbsp (30 mL) soy sauce
2 large carrots, peeled
2 medium zucchini

Rice
1 1/2 cups (375 mL) uncooked jasmine rice
3 cups (750 mL) water
2 green onions with tops (about 1/2 cup/125 mL sliced)Directions:

Prepare grill for direct cooking over medium-high heat. For glaze, whisk together ingredients in Small Batter Bowl. Microwave, uncovered, on HIGH 1-2 minutes until mixture comes to a boil and is slightly thickened. Set glaze aside for serving.

For rolls, flatten chicken to an even ¼-in. (6-mm) thickness using flat side of Meat Tenderizer. Combine chicken tenders, seasoning mix and soy sauce in Stainless (4-qt./4-L) Mixing Bowl; stir to coat.

Cut carrots and zucchini into long ribbons using Vegetable Peeler. For each roll, stack a wide carrot ribbon, zucchini ribbon and chicken tender. Roll up and secure with wooden pick. Repeat with additional carrot and zucchini ribbons and remaining chicken tenders. Spray rolls with vegetable oil using Kitchen Spritzer. Thinly slice remaining carrot and zucchini ribbons crosswise to measure about 1 cup (250 mL).

For rice, combine rice, water, remaining vegetables and green onions in Rice Cooker Plus. Microwave according to package directions. Meanwhile, grill rolls, chicken end down, 3 minutes or until grill marks appear. Turn over using BBQ Tongs and grill 2-4 minutes or until Pocket Thermometer registers 170°F (77°C) when inserted into center of each roll through side.
To serve, divide rice among serving plates; top with rolls and drizzle with glaze.

Yield: 4 servings

Nutrients per serving: Calories 370 (2% from fat), Total Fat 1 g, Saturated Fat 0 g, Cholesterol 100 mg, Carbohydrate 48 g, Protein 45 g, Sodium 1060 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 1 vegetable, 5 low-fat meat (3 carb)

Cook’s Tips: Stack a wide carrot ribbon, then a zucchini ribbon and a chicken tender, then roll it up wide end first and secure with a wooden pick. When grilling, stand rolls up and place them onto the grid of the grill, chicken end down. This prevents the vegetables from sticking to the grill grid and tearing. If desired, 1 tsp (5 mL) grated fresh ginger root and an additional garlic clove, pressed, can be substituted for the Asian Seasoning Mix.

Other Giveaways

So I keep reading links for giveaways. I like this one, because I LOVE Chex Mix Bars! So I, of course, entered.Here is some info on the Chex Mix Bars. And here is the link to enter into the giveaway. Thanks Energizer Bunny's Mommy Reports!

More Independence Day Recipes

Patriotic Parfait from Recipe4Living

Ingredients
1/2 pt./125ml heavy cream

1/2 tsp. sugar

1 qt. strawberries

1 qt. blueberries

1/2 pt. red raspberries

Directions
Whip cream with sugar (or omit sugar altogether and it will taste even better); set aside. Wash fruits and spread out on a terry towel to dry. Puree raspberries in the blender and chill. Slice strawberries. Place some blueberries in the bottom of parfait glasses then add some strawberry slices. Drizzle with a small amount of raspberry puree. Top with some whipped cream. Repeat layers until the glasses are full, ending with whipped cream. Make sure to keep some of the raspberry puree. Just before serving, drizzle the remaining raspberry puree over the whipped cream.

Here is the recipe I am going to try this year, with my kids:

Uncle Sam Ice Cream Cones by Family Fun

This 4th of July, invite your kids to turn ice cream cones into edible, festive Uncle Sam top hats.

1 Wafer ice cream cone
White frosting
Blue fruit leather
Red and blue decorating gels
Red and blue M&M's
Canister of ready-made whipped cream

Step 1 Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden. Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone. (I am going to use my Simple Additions, small square plate. That way I can decorate the edge of the white plate with some blue and red sugar!)

Step 2 Use frosting to attach a blue band of fruit leather around the bottom of the cone. Squirt vertical stripes of red decorating gel down the sides and blue gel on the top.

Step 3 Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired. TIP: To avoid smudging the Uncle Sam hat design, have your child hold the cone from the inside while decorating it with fruit leather and icing. (My kids will use the Decorator Bottle Set. The accordion style "bags" are so much easier for kids.)

Step 4 Remove the ice cream-scoop "head" from the freezer and top with the Uncle Sam hat. Working quickly so the ice cream doesn't melt, add blue M&M's eyes and a red M&M's nose. Finally, add a whipped cream beard. To do this, have your child hold the canister upside down while squirting on a long white beard. (I am going to use whipped topping from the freezer section, thawed, and put it in my Easy Accent Decorator. Easier for my kids to use and Cheaper!)

Step 5 Serve up your Uncle Sam ice cream cone immediately. Makes 1

Kids' Strawberry Daiquiris by Family Fun

While you enjoy a true daiquiri, offer your kids this innocent version of the grown-up drink.

6 ice cubes
16 strawberries
1/2 cup frozen concentrated limeade
1/2 cup water

Step 1 Place the ice cubes in a blender or food processor and pulse until they are crushed. Add the strawberries, concentrated limeade and water. Puree the mixture until smooth and thick. Pour into tall glasses with flexistraws. Makes 2 servings.

Berries ‘N Stars by The Pampered Chef

This beautiful, fruit-filled pastry makes a spectacular star-spangled finale.

1 pkg (17.25 oz) frozen puff pastry sheets (2 sheets), thawed
2 lemons
1 can (14 oz) sweetened condensed milk (not evaporated milk)

1 container (8 oz) frozen whipped topping, thawed
1 qt. strawberries
½ pint blueberries (about 1 cup)
Powdered sugar

Preheat oven to 400°F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13 x 10-in. rectangle using lightly floured Baker’s Roller®. Move pastry into one corner of the stone, leaving open space along two sides. Unfold second sheet of pastry onto smooth side of Large Grooved Cutting Board; roll to a 13 x 10-in. rectangle. Cut four 1-inch-thick strips lengthwise from second sheet using Pizza Cutter; reserve remaining dough for decoration.

Brush outer edges of pastry on baking stone with water using Chef’s Silicone Basting Brush. Arrange and press strips around edge of pastry, forming an even border. Trim off any excess
dough. Prick entire bottom of pastry with pastry tool.

Cut 16 stars from remaining dough sheet using Creative Cutters (discard remaining dough). Arrange stars in open space along edges of baking stone. Bake 15-18 minutes or until golden brown. (Center of crust may puff up slightly, but will flatten out as it cools.) Cool completely. Remove pastry stars from baking stone; set aside.

Meanwhile, zest lemons with Microplane® Adjustable Grater to measure 1 tbsp zest. Juice lemons to measure ¼ cup juice. In Classic Batter Bowl, whisk together condensed milk, lemon zest and juice. Gently fold in whipped topping. Attach desired tip to Easy Accent® Decorator; completely fill with filling mixture (1¹ cups) and set aside for garnish.

Fill cooled pastry shell within border with remaining filling. Hull strawberries using Core & More; slice using Egg Slicer Plus®. Arrange strawberries and blueberries over filling. Garnish with rosettes of reserved filling and pastry stars. Refrigerate until ready to serve. Lightly sprinkle pastry with powdered sugar using Flour/Sugar Shaker.

Yield: 16 servings
Nutrients per serving: Calories 260, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 31 g, Protein 4 g, Sodium 180 mg, Fiber 1 g

Cook’s Tip: Thaw puff pastry sheets at room temperature about 1 hour before using or microwave on 20% power for 3-4 minutes until thawed but still cold. Puff pastry that is too warm is difficult to work with.