It is that time of year where nothing hits the spot like a good ol' barbecue! Grilling rather than frying the main dish is not only easier, but so much better for you. Enjoy this collection of delectable and well-balanced entrees to tickle your taste buds on a perfect summer night!
AMAZING MARINADE FOR GRILLED CHICKEN:
AMAZING MARINADE FOR GRILLED CHICKEN:
Ingredients
1/4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless skinless chicken breast halves
Directions
1. In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
2. Then whisk in olive oil and pepper.
3. Place chicken in the mixture.
4. Cover and marinate chicken in the fridge 8 hours or overnight.
5. Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
6. Discard marinade.
7. Lightly oil your grill or broiler pan.
8. Grill or broil about 10 minutes per side.
Recipe Source: Recipe Zaar
GRILLED PINEAPPLE SLICES:
Ingredients:
1 fresh pineapple - peeled, cored and cut into rings
1/4 cup canned coconut milk
1/2 cup cinnamon sugar
Directions:
1. Preheat a grill for medium heat. When the grill is hot, lightly oil the grate.
2. Place the coconut milk and cinnamon sugar into separate dishes. Dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
3. Grill slices for 6 minutes on each side. Remove to plates, and serve.
Recipe Source: All Recipes.com
GOURMET GREEN SALAD WITH HOMEMADE RED WINE VINAIGRETTE:
Ingredients: Salad
10-12 cups mixed greens (I use the large rectangular box from Sam’s Club)
1 pound white button mushrooms, sliced
2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples)
1/4 cup thinly sliced Parmesan cheese (I grab my big block of Parmesan cheese and use my vegetable peeler to slice of thin peels of Parmesan)
1 large carrot (or about 5-6 baby carrots), thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup thinly sliced red onion
5-7 slices of bacon, cooked and coarsely chopped
3 cups of low-fat croutons of choice (preferably some with parmesan flavor)
Ingredients Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil
Directions for Vinaigrette Dressing:
1. Add all ingredients except oil in a blender.
2. Blend well.
3. While processing, slowly add the canola oil and blend well.
4. Transfer dressing to a jar or cruet.
5. It keeps well in the refrigerator for 1-2 weeks (although I’ve found it gets a little thick if it is too cold so I’ll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).
Recipe Source: My Kitchen Cafe
PULL-APART WHOLE WHEAT GARLIC ROLLS:
Ingredients:
12 frozen white or wheat dinner roll dough, thawed
1/3 cup butter, melted
2 tablespoons fresh parsley, chopped
2 tablespoons onion, finely chopped
1 teaspoon garlic, finely chopped
parmesan cheese (you choose amount)
Directions:
1. Preheat oven to 350°F.
2. Grease a 12 cup Bunt pan or 10 inch angel food cake/tube pan.
3. Cut thawed dinner rolls in half; place in a large bowl.
4. Combine butter, parsley, onion and garlic in a small bowl. Pour over rolls; toss to coat well.
5. Arrange rolls in a greased pan. Cover; let rise in warm place until double in size (45 - 60 minutes).
6. Bake for 25-30 minutes or until golden brown.
7. Sprinkle parmesan cheese on top of rolls.
8. Cool 10 minutes; invert pan on cooling rack.
9. Serve warm.
Recipe Source: Cooks.com
