Creamy Garlic Penne

Ingredients:
1 (13 1/2 ounce) can of skim evaporated milk
1 1/3 cups skim milk
3 tablespoons all-purpose flour
2-4 garlic cloves, minced
2 teaspoons vegetable bouillon powder

3/4 pound boneless, skinless chicken breast halves (about 3), cut into bite-size pieces
2 teaspoons olive oil
1/2 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 cup chopped fresh tomato
1 1/2 cups imitation crabmeat (about 6 ounces)

3 cups penne pasta (10 ounces)
2 quarts boiling water
1 tablespoon salt (optional)

2 tablespoons grated light Parmesan cheese (optional)
chopped fresh parsley (optional)

Directions:
Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.

Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.

Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.

Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley. Makes 7 1/2 cups.

http://www.thenest.com/Recipes/Pasta_Comfort-food_Easy_Entree_Fast_17808/detailview.aspx?id=17808&type=7&recipe_cook_time=20-minute%2c15-minute%2c30-minute&recipe_type=Entree&HPpos=2&HPdate=20090429

Penne alla Vodka

Ingredients
4 tablespoons extra virgin olive oil
1 medium red onion, cut into 1/4 inch dices
1/2 cup vodka
2 cups basic tomato sauce
1/2 cup heavy cream
1 pound Barilla Penne
1 cup Parmigiano Reggiano cheese, grated, plus a piece to grate fresh


Directions
1. Bring about 6 quarts of water to a boil and add about 2 tablespoons salt
2. In a large sauté pan, heat oil over medium heat until just smoking. Add onions and cook until light golden brown, about 6 to 7 minutes. Add the vodka and cook until liquid is reduced by half, about 4 to 5 minutes. Add the tomato sauce and the cream and cook until the sauce has reduced by a third, about 10 minutes.
3. Meanwhile, cook the Barilla Penne in the boiling water for 1 minute less than the package directions indicate. Drain the pasta and add it to the saucepan. Stir together over very high heat for 1 minutes, until thoroughly coated. Remove pan fro heat, add grated Parmigiano cheese and toss for 20 seconds to mix well. Divide the pasta among four bowls, grate Parmigiano Reggiano cheese over each bowl and serve immediately.

http://www.thenest.com/Recipes/Pasta_Entree_Easy-Italian_Italian-food_28682/detailview.aspx?id=28682&type=7&recipe_cook_time=20-minute%2c15-minute%2c30-minute&recipe_type=Entree&HPpos=2&HPdate=20090429

Philly Cheez Steak Sandwich

Ingredients
1/4 cup peanut oil
1 pound Spanish onions, peeled and thinly sliced
2 jalapeño chiles, seeded and thinly sliced
8 ounces Cheez Whiz or other processed cheese spread
2 pounds rib-eye steak, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
4 Italian or hoagie rolls, split in half

Preparation
In a medium saucepan, heat the oil over medium heat. Add the onions and chiles and cook for about 20 minutes, stirring often, until the onions are caramelized. Remove the onion and chile mixture to a bowl and stir in the Cheez Whiz.
Heat a large skillet over medium-high heat. Season the steak with salt and pepper. Sear the steak for 2 to 3 minutes on each side, until browned and to desired doneness.
Place a roll half on each of 4 plates. Divide the steak among the rolls and top with the onion mixture. Top with the remaining roll halves.

Preparation time: 30 minutes

http://www.thenest.com/Recipes/Beef_Entree_Fall-food_American-food_Superbowl_35531/detailview.aspx?id=35531&type=7&recipe_cook_time=20-minute%2c15-minute%2c30-minute&recipe_type=Entree&HPpos=2&HPdate=20090429

Italian Dressing (Pasta Salad)

INGREDIENTS
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt


DIRECTIONS
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.


Pasta Salad
Boil one box of corkscrew pasta. Add veggies of your choice and drizzle italian dressing from above over the top.\
TIP: Double the italian dressing recipe!

All-American Potato Salad

Ingredients:
2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1½ tsp salt, divided
3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
1 Tbs yellow mustard
¼ tsp pepper
½ tsp celery seed
½ cup mayonnaise
¼ cup sour cream
½ small red onion, chopped finely
1 rib celery, chopped finely
2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)

Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, and simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion and celery in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.

http://tasteofhomecooking.blogspot.com/2008/07/belated-fourth-of-july-cookout.html

Antipasto Supreme Pasta Salad

Ingredients
8 ounces penne pasta
3 cups assorted vegetables, such as broccoli florets, sliced carrots and cherry tomato halves
1 cup bite-size mozzarella cheese balls
1 cup sliced salami pieces
1 cup Italian dressing
1/2 cup chopped red onion
2 tablespoons McCormick® Salad Supreme® Seasoning

Preparation


Cook pasta as directed on package. Rinse under cold water; drain well.

Place pasta in large bowl. Add remaining ingredients; toss gently. Cover.

Refrigerate until ready to serve. Toss lightly before serving.

http://www.thenest.com/Recipes/Pasta_Brunch_4th-of-July_Easy_Fast_Father's-Day-Brunch_Summer-food_Vegetarian_43356/detailview.aspx?id=43356&type=7

Banana Pancakes

Ingredients:
3 ripe organic bananas, mashed
2 tablespoon(s) sweet organic butter, melted
4 tablespoon(s) low-fat organic buttermilk
1 tablespoon(s) organic buckwheat honey
2 organic free-range eggs
1 cup(s) organic oat flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) ground organic cinnamon
1/4 teaspoon(s) ground nutmeg


Directions

Stir together the bananas, melted butter, buttermilk, and honey. Add eggs one at a time.

Stir together dry ingredients in another bowl and make a well in the center. Pour in wet ingredients and gently combine in as few strokes as possible.

Spoon batter 1/4 cup at a time on a preheated skillet or griddle greased with a dab of butter or a few drops of canola oil. Cook for 3-4 minutes on the first side until you can see many bubbles forming on the edges. Flip them over and cook for another minute, or until lightly browned.

http://www.delish.com/recipefinder/banana-pancakes?click=recipe_sr

Whole Wheat Sandwich Bread

Ingredients:
2 1/4 teaspoon(s) granulated yeast
1 1/2 cup(s) warm water
1 tablespoon(s) organic buckwheat honey
4 tablespoon(s) olive oil
2 tablespoon(s) organic orange juice
2 1/2 cup(s) organic whole wheat flour
1 teaspoon(s) kosher salt
1 tablespoon(s) freshly ground flax meal
1 tablespoon(s) organic sweet butter, melted



Directions

Place the yeast, warm water, and honey in the bowl of a mixer. Stir together and let sit until foamy, about 10 minutes.

To the yeast mixture, add the olive oil and orange juice, and combine using the paddle attachment. Add the dry ingredients and mix until all the flour is absorbed.

Switch to the dough hook and knead for 4 minutes on medium speed until the dough is very stiff, silky, and dry.

First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.

Second Rise: Flatten out the dough on a lightly floured surface to break up air bubbles. Roll out the dough with a rolling pin to a 12- by 24-inch rectangle. Fold it in thirds, like a business envelope. Repeat this process one more time. Then flatten the dough and place in a buttered 9 1/4-inch by 5 1/4-inch by 2 3/4-inch baking pan and brush the surface with melted butter.

Let rise until 1 inch short of the top of the pan, about 1 1/2 hours. Bake for 1 hour. Carefully unmold onto a rack and cool completely.

http://www.delish.com/recipefinder/whole-wheat-bread-recipe?click=recipe_sr

Roasted Potato Trio

Ingredients:
1/2 pound(s) organic red new potatoes
1/2 pound(s) organic purple new potatoes
1 large organic sweet potato
4 tablespoon(s) extra virgin olive oil
Kosher salt and freshly ground black pepper



Directions

Preheat the oven to 350 degrees.

Thinly slice the red and purple potatoes (1/4-inch slices) and arrange in rows.

Thinly slice the sweet potato and arrange in a separate baking pan. Drizzle the potatoes with the olive oil and sprinkle with salt and pepper.

Place the pans in a preheated oven and bake until crispy and browned, about one hour for red and purple potatoes and about 1 hour and 20 minutes for the sweet potatoes.

Gently toss the potatoes together before serving.

http://www.delish.com/recipefinder/roasted-potato-trio-side-dish-recipe?click=recipe_sr

Blueberry Muffins

Ingredients:
1 1/2 cup(s) organic whole wheat flour
1 cup(s) organic oat flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) kosher salt
1/2 stick(s) organic sweet butter
1 cup(s) organic date sugar
2 large organic free range eggs
1 teaspoon(s) organic vanilla extract
1 cup(s) organic low-fat sour cream
1 1/2 cup(s) organic blueberries
Organic ground cinnamon and organic evaporated cane juice crystals, for dusting


Directions

Lightly grease muffin tins and preheat oven to 400 degrees F.

Whisk together the whole wheat flour, oat flour, baking powder, baking soda, and salt in a medium bowl.

Cream together the butter with the sugar and beat until light and fluffy. Scrape down the bowl and add the eggs, one at a time, blending well after each addition. Add vanilla and sour cream and mix until just combined. Stir in blueberries.

Add the dry ingredients to the wet ingredients, 1/3 at a time, just until the batter is combined. Chill for 1 hour, or even better, overnight.

Scoop batter by 1/4-cup-full into prepared baking tins. Dust the tops with the ground cinnamon and cane juice crystals. Bake muffins for 22 to 26 minutes, until the tops are nice and brown.

Remove to a cooling rack for 5 minutes, then remove from tins.

http://www.delish.com/recipefinder/blueberry-muffins?click=recipe_sr

Green Goddess Ranch

Ingredients:
4 scallions, trimmed and cut into 8 pieces
1 bunch(es) organic Italian parsley leaves
1 tablespoon(s) organic cider vinegar
1/4 teaspoon(s) kosher salt
Freshly ground black pepper
1/4 teaspoon(s) organic celery seed
1/2 cup(s) low-fat Greek-style yogurt
1/2 cup(s) low-fat sour cream
1/2 cup(s) organic low-fat buttermilk
3 tablespoon(s) extra virgin olive oil


Directions

Place the scallion and parsley in a food processor and pulse until chopped fine.

Add the remaining ingredients and pulse the mixture to combine.

Add salt and pepper to taste.

http://www.delish.com/recipefinder/green-goddess-ranch-dressing-recipe?click=recipe_sr

Grilled Pizza

Ingredients:
2 cup(s) all-purpose flour
1 package(s) quick-rise yeast
3/4 teaspoon(s) salt
3/4 cup(s) hot water (120 to 130 degrees)
2 teaspoon(s) olive oil
2 tablespoon(s) olive oil
8 ounce(s) fresh mozzarella cheese, thinly sliced
12 fresh basil leaves
2 small ripe tomatoes, thinly sliced
Salt and coarsely ground black pepper, for sprinkling


Directions

Prepare outdoor grill for direct grilling over medium heat.

In large bowl, combine flour, yeast, and salt. Stir in hot water and 2 teaspoons oil until blended and dough comes away from side of bowl. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Shape dough into two 10-inch rounds or four 6-inch rounds (do not form rims). Cover with greased plastic wrap; let rest 15 minutes.

Place dough rounds on hot grill rack over medium heat and grill until underside of dough turns golden and grill marks appear, 2 to 5 minutes. With tongs, turn rounds over. Brush lightly with some remaining oil. Top with mozzarella, then basil and tomato slices. Grill until cheese begins to melt, 3 to 5 minutes longer. Drizzle with remaining olive oil and sprinkle with salt and pepper.

http://www.delish.com/recipefinder/grilled-pizza-ghk?click=recipe_sr

Easy Cheesy Beer Bread

Ingredients:
1 bottle(s) (12 oz. ) beer
3 tablespoon(s) sugar
3 cup(s) flour
3 teaspoon(s) baking powder
1 cup(s) shredded cheddar cheese
3 tablespoon(s) melted butter


Directions

Preheat oven to 375 degrees.

Mix first 5 ingredients until soft dough forms. Mixture will be lumpy.

Place dough into a oiled loaf pan. Pour melted butter on top. Bake 45-55 minutes or until golden brown on top.

Cool in pan 30 minutes then remove from pan and completely cool on a wire rack.

http://www.delish.com/recipefinder/Easy-Cheesy-Beer-Bre-45C65FCCE25211DCAB61735C8BB10015?click=recipe_sr

Honey-Dijon Barbecued Chicken

1 2-1/2- to 3-pound broiler-fryer chicken, quartered
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
4 cloves garlic, minced
Grilled vegetables (optional)
Directions
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.

2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade.

3. If desired, serve with grilled vegetables. Makes 4 servings.

http://www.bhg.com/recipe/chicken/honey-dijon-barbecued-chicken/

Chocolate-Sauced Dessert Kabobs

Ingredients
3/4 cup semisweet chocolate pieces
1/4 cup butter or margarine
2/3 cup sugar
1 5-ounce can evaporated milk (2/3 cup)
2 medium ripe nectarines or peaches
1/2 of a 10-3/4-ounce fresh or frozen pound cake
2 ripe bananas, peeled
6 whole strawberries, stemmed
Directions
1. For sauce, melt chocolate pieces and butter or margarine in a small saucepan over low heat. Add the sugar. Gradually stir in evaporated milk. Bring to boiling; reduce heat. Cook and stir over low heat for 8 minutes. Remove from heat; set aside.

2. Remove pits from nectarines or peaches; cut fruit into wedges. Cut the pound cake and bananas into 1-inch chunks. Alternately thread the peaches or nectarines, cake, and bananas on six 12-inch-long skewers. Add one strawberry to each skewer.

3. Grill kabobs about 5 minutes or until cake is toasted, turning once.

4. To serve, push fruit and cake from skewers onto dessert plates. Drizzle with the warm chocolate sauce. Makes 6 servings.

http://www.bhg.com/recipe/chocolate/chocolate-sauced-dessert-kabobs/

Grilled Banana Sundaes

Ingredients
3 large firm bananas
1 tablespoon margarine or butter
2 teaspoons lime juice or orange juice
1/2 cup caramel ice-cream topping
1/4 teaspoon ground cinnamon
1 pint vanilla ice cream
Toasted coconut (optional)
Sliced almonds, toasted (optional)
Directions
1. Cut bananas in half lengthwise, then cut each piece in half crosswise. (You should have 12 pieces.) Stir together margarine or butter and 1 teaspoon of the lime or orange juice. Brush mixture on all sides of banana pieces.

2. Place bananas directly on the grill rack over medium-hot coals. Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more or until heated through.

3. Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon lime or orange juice. Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly, stirring frequently. Stir in cinnamon. Add bananas and stir gently to coat.

4. To serve, scoop ice cream into 4 dessert dishes. Spoon sauce and bananas atop ice cream. Sprinkle with the coconut and/or almonds, if desired. Makes 4 servings.

http://www.bhg.com/recipe/ice-cream/grilled-banana-sundaes/

Grilled Fruit Crisp

Ingredients
4 cups thinly sliced peeled peaches
1 8-ounce can pineapple tidbits, undrained (juice pack)
2 tablespoons brown sugar
1 teaspoon quick-cooking tapioca
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter or margarine
Ice cream (optional)
Directions
1. Combine the peaches, pineapple, the 2 tablespoons brown sugar, and tapioca in a medium bowl. Spoon into an 8x8x2-inch metal baking or foil pan; set aside.

2. Combine the oats, the 1/4 cup brown sugar, flour, cinnamon, and nutmeg in another bowl. Cut in butter or margarine until mixture resembles coarse crumbs; sprinkle over fruit mixture. Cover pan tightly with foil.

3. Grill about 50 minutes or until mixture is hot and bubbly. Serve warm, with ice cream, if desired. Makes 8 servings.

http://www.bhg.com/recipe/desserts/grilled-fruit-crisp/

Bananas Suzette Over Grilled Pound Cake

Ingredients
2 medium ripe, yet firm, bananas
3 tablespoons sugar
2 tablespoons orange liqueur
2 tablespoons orange juice
1 tablespoon butter
1/8 teaspoon ground nutmeg
1/2 of 10-3/4-ounce package frozen pound cake, thawed and cut into 4 slices
Shredded orange peel (optional)
Ground nutmeg (optional)
Directions
1. Peel bananas; bias-slice each banana into 8 pieces. Preheat a heavy 8-inch skillet* on the rack of an uncovered grill directly over medium heat for 2 minutes. Add sugar, liqueur, juice, and butter. Cook about 1 minute or until butter is melted and sugar begins to dissolve. Add the bananas and cook about 4 minutes more or just until bananas are tender, stirring once. Stir in the 1/8 teaspoon nutmeg. Set skillet to the side of the grill rack. Add pound cake slices to grill rack; grill cake about 1 minute or until golden brown, turning once halfway through cooking.

2. To serve, spoon bananas and sauce over pound cake slices. If desired, garnish with shredded orange peel and additional nutmeg. Makes 4 servings.

*Note: The heat from the grill will blacken the outside of the skillet, so use a cast-iron or old skillet.

http://www.bhg.com/recipe/pound-cakes/bananas-suzette-over-grilled-pound-cake/

Terrific Teriyaki Burgers

Ingredients
1-1/2 cups soft bread crumbs
1/4 cup chopped onion
1/4 cup water
2 tablespoons sugar
1 tablespoon soy sauce
1 clove garlic, minced
Dash ground ginger
1-1/2 pounds lean ground beef
6 hamburger buns, split and toasted
Sliced cucumbers (optional)
Lettuce leaves (optional)
Directions
1. Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 15 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degreesF, turning once.

3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.

4. Serve burgers in buns topped, if desired, with sliced cucumbers and lettuce. Makes 6 servings.

http://www.bhg.com/recipe/meat/terrific-teriyaki-burgers/

Burger with the Garden

Ingredients
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 tsp. snipped fresh thyme
1/4 tsp. cracked black pepper
1 pound 90% lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium yellow summer squash, cut lengthwise into 1/4- to 1/2-inch thick slices
2 to 4 oz. blue cheese, cut in wedges
4 hamburger buns, split and toasted
Arugula or lettuce
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
Directions
1. For the dressing, in a screw-top jar combine olive oil, vinegar, thyme, and pepper. Cover and shake well. Set aside.

2. In a large bowl combine ground beef, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Shape ground beef into four 3/4-inch-thick patties. Brush squash slices with some of the dressing mixture. Set remaining dressing aside.

3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degrees F), turning once halfway through grilling. Place squash slices along side beef patties. Cook over medium coals for 7 to 10 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

4. To serve transfer cooked beef patties to buns. Drizzle cut side of bun tops with remaining dressing. Top burgers with arugula, squash, blue cheese, tomato, red onion, and pickle slices.

5. Makes: 4 servings

http://www.bhg.com/recipe/beef/burger-with-the-garden/

Grilled Green Beans

Ingredients
12 ounces green beans, trimmed
8 unpeeled cloves garlic
1 tablespoon water
1 teaspoon cooking oil
1 or 2 jalapeno peppers, cut into thin strips (do not seed)*
2 teaspoons lemon-flavored olive oil (or 1-1/2 tsp. olive oil and 1/2 tsp. lemon juice)
Salt
Directions
1. In a large bowl toss together beans, garlic, water, cooking oil, and jalapeno pepper; set aside. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place bean mixture in center of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.

2. For a charcoal grill, place bean packet on the rack of an uncovered grill directly over medium coals. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continue grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack. Cover and grill beans as above.)

3. Transfer beans to a serving bowl. Drizzle with lemon-flavor olive oil. Season to taste with salt. To serve, remove peel from garlic cloves, mash lightly, and divide cloves among servings of beans. Makes 4 servings.

http://www.bhg.com/recipe/vegetables/grilled-green-beans/

Grilled Potato Chips

Ingredients
1 pound potatoes (russet or long white), cut diagonally into 1/16-inch slices
3 tablespoons cooking oil
1/2 teaspoon dried thyme, crushed
1/2 teaspoon coarse salt or seasoned salt
Directions
1. Place potato slices in a Dutch oven. Add enought water to cover. Bring just to boiling. Cook for 2 to 3 minutes or until potatoes are crisp-tender; drain. Place in a single layer on paper towels. Carefully brush both sides of potato slices with cooking oil. Sprinkle with thyme and salt.

2. Preheat gas grill. Reduce heat to medium-high. Place potato slices on the grill rack directly over heat. Cover and grill for 15 to 20 minutes or until potatoes are browned, turning occasionally. Remove from grill. Let stand on a paper-towel-lined baking sheet for 8 to 10 minutes. (Chips will crisp as they stand.) Makes 4 servings.

To use a charcoal grill, grill seasoned, precooked potatoes on grill rack over medium coals for 15 to 20 minutes, turning occasionally. Serve as above.

http://www.bhg.com/recipe/vegetables/grillside-potato-chips/

Grilled Tomato Melts

Ingredients
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Directions
1. Preheat oven to 350 degree F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

2. To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Makes 4 appetizer servings.

Make-Ahead Tip: Arrange tomatoe slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.

http://www.bhg.com/recipe/vegetables/grilled-tomato-melts/

Grilled Vegetable Salad with Garlic Dressing

Ingredients
2 red and/or yellow sweet peppers
2 Japanese eggplants, halved lengthwise
2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
1 tablespoon olive oil
2 cups dried tortiglioni or rigatoni
3 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon bottled roasted minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cubed fontina cheese (3 ounces)
1 to 2 tablespoons snipped fresh Italian parsley or parsley
Directions
1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.

3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.

http://www.bhg.com/recipe/salads/grilled-vegetable-salad-with-garlic-dressing/

Margarita Gilled Corn

Ingredients
8 ears fresh corn in husks
4 tsp. finely shredded lime peel (peel from 2 to 3 limes)
2 tsp. kosher salt or sea salt
1/3 cup butter, melted
1 tsp. chili powder
Small Limes (optional)
Directions
1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot; cover with water. Soak 2 to 4 hours; drain well. Peel back husks and pat corn dry with paper towels.

2. For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.

3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. (For gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)

4. To serve, remove ties from corn; peel back husks. Pass remaining butter, lime salt, chili powder, and limes for squeezing.

http://www.bhg.com/recipe/vegetables/margarita-grilled-corn/

Grilled Skillet Peach Pie

Ingredients
3-1/2 lbs. peaches, peeled, halved and pitted
1 Tbsp. canola oil
1/2 cup sugar
1/4 cup snipped fresh basil
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 15-ounce pkg. rolled refrigerated unbaked piecrust (2 crusts)
Nonstick cooking spray
1 egg, lightly beaten
1 tablespoon water
1 Tbsp. sugar
Directions
1. For a charcoal grill, arrange medium-high coals on one side of a grill. Test for medium heat above the empty side of the grill. Brush peach halves with canola oil. Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned. Remove from heat.

2. Cut peach halves into wedges. In a large mixing bowl toss peaches with 1/2 cup sugar, basil, cornstarch and lemon juice.

3. On a lightly floured surface, roll each crust to a 12-inch diameter. Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray. Line the skillet with one of the crusts, the dough should come 3/4 of the way up the sides of the pan. Place the peach mixture into the pie crust in the skillet. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp edge. In a small bowl combine the beaten egg and water. Brush the pie with egg mixture, then sprinkle with the remaining 1 tablespoon sugar.

4. Place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 1/2 to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool the pie on a wire rack 30 to 40 minutes before slicing.

5. Makes: 12 servings

http://www.bhg.com/recipe/pies/grilled-skillet-peach-pie/

Sweet and Smoky Grilled Salmon

Ingredients
1 cup alder or hickory wood chips
6 4- to 5-ounce salmon fillets, 1-inch thick
2 Tbsp. butter
1 Tbsp. finely snipped fresh thyme
1 Tbsp. packed brown sugar
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground black pepper
Thyme and Pepper Rice (optional)
Grilled Squash (optional)
Directions
1. At least 1 hour before grilling; soak wood chips in enough water to cover. Drain before using. Thaw fish, if frozen. Rinse fish and pat dry with paper towels.

2. Place butter in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 seconds or until melted. Remove from microwave. Stir in thyme, brown sugar, lemon juice, salt, and pepper. Microwave 30 seconds more to meld flavors. Stir to dissolve sugar. Brush generously over fish.

3. For a charcoal grill, sprinkle wood chips directly over medium coals. Grill fish, meaty side down, directly over coals for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place fish on greased grill rack over heat. Cover; grill as above.)

4. Serve fish with Thyme and Pepper Rice and Grilled Squash, if desired. Makes: 6 servings

5. Thyme and Pepper Rice and Grilled Squash: Brush 2 quartered sweet peppers and 2 halved summer squash or zucchini with olive or cooking oil and sprinkle lightly with salt and pepper. Add to grill rack with salmon, turning when you turn salmon. Remove from grill and chop peppers; toss with 3 cups hot cooked rice and 2 teaspoons snipped fresh thyme. Slice squash crosswise and serve with salmon and rice mixture.

http://www.bhg.com/recipe/seafood/sweet-and-smoky-grilled-salmon/

Down Island Burgers With Mango May & Grilled Onions

Ingredients:
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons Tabasco Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded

Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayo, combine all of the ingredients in a food processor and process until smooth.

To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.

While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side.

During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.

http://www.thenest.com/Recipes/Pork_Summer-food_Grilling_7880/detailview.aspx?id=7880&type=7&recipe_type=Grilling&pageIndex=1

Mediterranean Tuna Burgers With Lemon-Basil Mayonnaise

Ingredients:
1/2 cup low-fat mayonnaise
1 teaspoon finely grated lemon zest
6 large fresh basil leaves, finely chopped
2 teaspoons brine-packed capers, rinsed and drained
1 pound fresh tuna steaks, trimmed and ground
1/4 large red bell pepper, finely chopped
1 whole green onion, finely chopped
2 tablespoons Chardonnay
1 tablespoon horseradish mustard
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon seasoned salt
1/3 to 1/2 cup unseasoned dried Italian bread crumbs
Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split
4 slices mozzarella or provolone cheese
2 (6-ounce) jars marinated artichoke hearts, drained well on paper towels and cut into small pieces
Mixed baby greens

Directions:
To make the mayonnaise, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate for at least an hour before using to allow the flavors to blend.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl. Handling the tuna as little as possible to avoid compacting it, mix well, adding just enough bred crumbs to hold the mixture together. Divide the meat mixture into 8 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 4 minutes on each side for medium-rare.

During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

During the last minute of cooking, place 1 slice of the cheese on each patty to melt. To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty. Add the bun tops and serve.

http://www.thenest.com/Recipes/Seafood_Summer-food_Healthy_Grilling_7873/detailview.aspx?id=7873&type=7&recipe_type=Grilling&pageIndex=1

Oregano Chicken With Grilled Kale and Heirloom Tomatoes

Ingredients:
6 boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 cup coarsely chopped fresh oregano or summer savory leaves
4 scallions, white and green parts, thinly sliced
2 teaspoons freshly cracked black pepper
Salt
1 tablespoon grapeseed oil
6 large green kale leaves
6 large purple kale leaves
6 heirloom tomatoes (try for different colors and varieties such as Cherokee Purple, Brandywine, Daddy Sunshine, and Green Zebra)
Freshly ground black pepper
1 cup assorted fresh basil leaves and tops (where the herb bolts such as purple, Thai, and/or lemon

Directions:
Put the chicken breasts in a shallow nonreactive dish. In a small bowl, whisk together the olive oil, vinegar, oregano, scallions, and cracked pepper. Pour this mixture over the chicken, turn the chicken breasts to coat, cover, and refrigerate for 2 hours to marinate.

Prepare a charcoal or gas grill for grilling over a medium-hot fire. If using charcoal, mound the coals to one side of the grill for indirect grilling. If using a gas grill, turn one of the burners to low. Lightly oil the grill grate. Lift the chicken from the marinade and let as much marinade as possible drip back into the bowl, scraping it off as necessary. Set the marinade aside. Season the chicken breasts on both sides with salt. Place the chicken over the hottest part of the grill and cook, turning once, until the chicken is well marked on both sides. This should take 5 to 6 minutes. Move the chicken breasts to the cooler section of the grill and grill indirectly for about 3 minutes on each side, or until cooked through and an instant-read thermometer registers 155°F. Transfer the chicken breasts to a warmed platter and cover to keep warm.

Pour the reserved marinade into a small saucepan, place on the hottest part of the grill, bring to a boil, and simmer for 5 minutes. (You can instead do this over a burner on your stove.) Brush both sides of the kale leaves with the grapeseed oil and season lightly with salt. Grill the leaves for 1 to 2 minutes, or until they are brown and smell smoky. If parts of the leaves appear slightly burned, you have achieved succulence.

Core and slice the tomatoes, then arrange them with the kale leaves, slightly overlapping them shingle fashion, next to the chicken on the platter. Drizzle the platter with the hot marinade and season with salt and ground pepper. Liberally sprinkle the platter with the basil. Serve at once.

http://www.thenest.com/Recipes/Chicken_Healthy_Summer-food_Grilling_8099/detailview.aspx?id=8099&type=7&recipe_type=Grilling&pageIndex=1

Grilled Pizza with Buffalo Chicken and Blue Cheese

Ingredients:
1 1/2 cups thinly sliced leftover chicken
1/4 cup Original Frank’s Hot Sauce or your favorite brand
1 pound pizza dough, stretched into a 12-inch round
1 tablespoon olive oil
6 ounces blue cheese, crumbled
Kosher salt and freshly ground black pepper
3 tablespoons thinly slice fresh chives or scallion greens

Ingredients:
1. In a medium-size bowl, toss the chicken with the hot sauce.

2. Brush the dough with the olive oil. Either grill the pizza dough following the grilled pizza directions, then top it with the chicken, blue cheese, and a sprinkling of salt and pepper, or top the dough first and then bake it following the baking pizza directions on Serve with a sprinkling of chives or scallions.

Baked Pizza
You’ll need two tools for this oven-baking method -- a wooden pizza peel (those long-handled trays that pizza makers use to slide pizzas in and out of the oven) and a pizza stone at least 14 inches wide. Both are relatively cheap and go a long way to making great pizzas. If you don’t have a pizza stone, you can pick one up at a kitchen store. Or you can always simply set the pizza on a well-oiled baking sheet.

1. Preheat the oven to 450°F. Set a large pizza stone on the middle rack.
2. Set the rolled-out dough with its toppings on a lightly floured pizza peel. (Shake the peel to make sure the dough isn’t sticking.) Slide the pizza from the peel onto the pizza stone. Bake until the crust is well browned and crisp and the cheese or other toppings are browned, 10 to 12 minutes.
3. Transfer the pizza to a cutting board, let rest for a couple of minutes, then slice and serve.

Grilled Pizza
If you’ve never grilled pizza before, it’s easy. The trick is to maintain a moderate fire, which helps the pizzas cook evenly and uniformly. This is easier to do on a gas grill than it is with a charcoal fire—all you have to do is turn a knob. However, the intense heat of a charcoal fire, while hard to control, imparts a wonderful smokiness and crispness to the dough. Just make sure to build a modest fire with two clear zones—one medium heat and the other low—so you can transfer the pizzas to the cooler side if they start to burn. One other thing to note: as opposed to a baked pizza where the toppings are layered on the dough before cooking, for grilled pizza, it’s necessary to grill the dough first before topping it -- this ensures that it properly crisps and cooks through.

1. Heat a gas grill to medium-high or prepare a charcoal fire with a moderate and a low zone. To do so, set a couple of layers of charcoal on one side of the grill and a single layer of charcoal on the other side.
2. Grease a large baking sheet with olive oil and set the rolled-out pizza dough on top.
3. Carry the dough and the toppings to the grill. Brush the top of the dough lightly with 1 tablespoon oil. Slide the pizza onto the grill grates (on the hotter part of the charcoal fire). Cover and cook until the top of the pizza starts to bubble and the bottom gets nice brown grill marks (but does not burn), 2 to 3 minutes. If the dough appears to be burning, reduce the heat on the gas grill to medium or transfer the dough to the cooler part of the charcoal fire.
4. Flip the dough using tongs and a large metal spatula (one in each hand). Transfer it to the cooler part of the fire if cooking over a charcoal fire. Sprinkle with the toppings. Cook, covered, until the toppings heat through and any cheese melts, about 6 minutes.
5. Transfer the pizza to a cutting board, let rest for a couple of minutes, then slice and serve.


http://www.thenest.com/Recipes/Pizza_Easy_Fast_Party-Pleasers_Grilling_17028/detailview.aspx?id=17028&type=7&recipe_type=Grilling&pageIndex=1

Cuban-Style Marinated Steak

Prep Time: 5 minutes
Marinate: 30 minutes
Cook Time: 16 minutes

Ingredients:
1⁄4 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons oil
2 tablespoons Grill Mates® Montreal Steak Seasoning
11⁄2 teaspoons Oregano Leaves
1⁄2 teaspoon Ground Cumin
11⁄2 pounds boneless beef sirloin steak

Mix orange juice, lime juice, oil, Montreal Steak Seasoning, Oregano Leaves and Ground Cumin in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 8 minutes per side for medium-rare or to desired doneness.

http://www.thenest.com/Recipes/Entree_High-Protein_Summer-food_Grilling_27800/detailview.aspx?id=27800&type=7&recipe_type=Grilling

Lime-Marinated Chicken Wings with Avocado Dip

Marinade:

1 1⁄2 limes
1⁄2 cup fresh cilantro leaves
1⁄4 cup vegetable oil
2 tablespoons honey
1 to 2 jalapeño peppers, trimmed and sliced
2 teaspoons tomato paste
4 cloves garlic, chopped
Pinch salt
3 pounds chicken wings, rinsed and patted dry
Salt and freshly ground black pepper

Directions:


1. For marinade, finely grate the zest and squeeze the juice from limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight. 2. Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 to 5 minutes per side or until chicken is crispy on the outside and cooked through. Serve with Avocado Dip.

Avocado Dip:

Peel and pit 1 avocado; cut into chunks. Place avocado in a medium bowl; mash. Fold in 3 tablespoons chopped fresh cilantro leaves; 11⁄2 teaspoons lime juice; 1 clove garlic, minced; 1⁄4 teaspoon salt; and freshly ground black pepper to taste.

http://www.thenest.com/Recipes/Chicken_Party-Pleasers_Appetizers_Summer-food_Grilling_Superbowl_29140/detailview.aspx?id=29140&type=7&recipe_type=Grilling

Perfect Porterhouse for Two

Porterhouse
One 2-inch-thick, 2 1/2-pound Porterhouse
Fleur de sel (a delicate sea salt; buy it at Whole Foods Market)
Cracked black pepper
Canola oil

A half hour before cooking, remove steak from refrigerator and place it on a plate, unwrapped, to bring it to room temperature. Preheat the oven to 450 degrees.

Heat a heavy cast-iron skillet on the stovetop over medium heat for 3 minutes. Generously season the steak with fleur de sel and cracked black pepper. Coat bottom of pan with canola oil, roughly 1/8" deep; heat until the oil begins to shimmer. Raise stovetop heat from medium to high.

Place porterhouse in skillet. Allow steak to cook on first side, turning a deep, even brown, about 5-6 minutes. Use tongs to pick up steak, and doing a half-turn, hold the fattiest edge of the steak to the bottom of the skillet for 2-3 minutes so the fat browns. Then, flip it over entirely. Place pan in 450 degree oven on bake for 10-12 minutes for a medium rare steak (130-135 degrees with an instant-read thermometer).

Remove pan from oven; move steak from pan to platter or cutting board. Allow meat to rest, uncovered for 8 minutes before slicing.

Steak Sauce
1-16 ounce can tomatoes, peeled whole
1 teaspoon chili flakes
1/2 cup Dijon mustard
1 cup raisins
1/4 cup white vinegar
2 cloves roasted garlic
Fresh rosemary
Fresh thyme
Salt
Ground black pepper

Preheat oven to 375 degrees. Mix tomatoes with chili flakes in a shallow pan; roast in oven for 30 minutes. Puree tomatoes in food processor with Dijon mustard and salt; set aside. In a small saucepan, cover raisins generously with water; bring to a boil and cook until soft. Strain off excess water and puree raisins with white vinegar in a blender. Season with salt.

Mix 1 cup raisin mixture with 1/2 cup tomato mixture in food processor. Season with freshly chopped herbs, roasted garlic, black pepper and salt to taste. Puree until smooth.

http://www.thenest.com/Recipes/Beef_Entree_Grilling_High-Protein_Summer-food_Valentine's-Day_34985/detailview.aspx?id=34985&type=7&recipe_type=Grilling

The Deen Brothers’ BBQ Chicken

Ingredients:

1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 3 1/2 pound chicken, cut into 8 pieces

Directions:


1. Preheat oven to 375°F or prepare a grill (brush the grill grate lightly with oil).

2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

3. Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

http://www.thenest.com/Recipes/Chicken_American-food_Grilling_Summer-food_4th-of-July_29139/detailview.aspx?id=29139&type=7&recipe_type=Grilling

Turkey Burgers with Feta and Herbs

Ingredients
1 1/4 to 1 1/2 pounds ground turkey (1 package)
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh Italian flat leaf parsley leaves
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne (optional)
4 tablespoons feta cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, quartered

Place the turkey, mint, rosemary, parsley, garlic, oregano, mustard, pepper and cayenne, if desired, in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Divide the feta cheese into 4 portions of equal size. Using your thumb or the back of a tablespoon, make a shallow hole in each portion of beef and fill it with cheese. Shape the burger and carefully seal the opening. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until no longer pink on the inside and seared on both sides, 5 to 6 minutes, or until the burgers reach an internal temperature of 160 to 165 degrees. Transfer to buns, pita pockets or a serving platter and serve immediately with the lemon quarters.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until the burgers reach an internal temperature of 160 to 165 degrees and are well seared on both sides, 10 to 12 minutes.

http://www.thenest.com/Recipes/Turkey_American-food_Grilling_Summer-food_32795/detailview.aspx?id=32795&type=7&recipe_type=Grilling

The Big Beef Burger Stuffed with Blue Cheese

Ingredients:
1 1/2 pounds freshly ground chuck
3 tablespoons grated yellow onion
1 tablespoon minced fresh thyme
1 1/2 teaspoons freshly ground pepper
4 tablespoons crumbled blue cheese
2 tablespoons canola oil
4 sesame-seed hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
Mayonnaise
Pickles

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a large bowl, combine the beef, onion, thyme, and pepper and mix thoroughly. Divide into 4 equal portions and shape each portion into a ball. Press your thumb into the top of a ball, making a depression about 1 inch deep. Spoon 1 tablespoon of the cheese into the depression, press the beef over the cheese to enclose it, and shape the ball into a patty 1 inch thick. Repeat to form 3 more patties. Refrigerate the patties while the grill heats.

Oil the grill grate. Brush the burgers on both sides with the canola oil. Place the burgers directly over the hot fire and sear on one side, 4 to 5 minutes. Turn and sear on the other side until juicy and medium-rare, about 4 minutes more. Place the buns, cut side down, on the grill to toast during the last minute the burgers are cooking.

Serve the burgers on the toasted buns with the lettuce, tomato, and mayonnaise. Pass the pickles.

http://www.thenest.com/Recipes/Beef_American-food_Entree_High-Protein_Party-Pleasers_Grilling_4th-of-July_Summer-food_29594/detailview.aspx?id=29594&type=7&recipe_type=Grilling

Carne Asada

Ingredients
2-1/2 pounds sirloin steak, chuck steak, or beef tenderloin
Juice of 3 limes
3 tablespoons olive or vegetable oil
1 tablespoon chipotle chile powder
1 to 2 fresh jalapeño or serrano chiles, thinly sliced
3 cloves garlic, minced
1 scallion, chopped
Freshly ground black pepper
2 teaspoons salt
8 fresh green onions (scallions), washed, trimmed, and coated with a small amount of vegetable oil

Tacos
Flour or corn tortillas

Preparation
Trim meat of excess fat and slice or “butterfly” the meat into a sheet about 3/8-inch thick (your butcher can do this for you).

Place the meat between 2 sheets of plastic wrap and carefully pound it with a meat-tenderizer mallet or rolling pin to a quarter-inch thickness.

Coat with lime juice and brush lightly with oil. Sprinkle chile powder, jalapeño chiles, garlic, scallions, and black pepper evenly on both sides of the meat.

Allow to marinate for 20 to 30 minutes.

Salt and cook on chargrill or griddle alongside the whole green onions until beef is just cooked through and onions are beginning to brown.

Allow meat to rest for 5 minutes.

Slice the beef in long thin slices approximately a quarter-inch thick.

Arrange on plate, top with grilled green onions, and garnish with lime wedges.

Serve with warm tortillas, black beans, and/or calabacitas.

Suggested condiments: Salsa Fresca or Salsa Verde, toasted dried Mexican oregano, chopped fresh cilantro, Guacamole, sliced cucumbers and radishes, pickled or roasted jalapeño chiles, lettuce, and such crumbly cheeses as queso fresco or cotija.

http://www.thenest.com/Recipes/Beef_Grilling_Mexican-food_43250/detailview.aspx?id=43250&type=7&recipe_type=Grilling

Herby Minestrone

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
3 carrots, peeled and sliced 1/2 inch thick
2 celery ribs, sliced 1/2 inch thick
2 yellow bell peppers, stemmed, seeded, and halved
3 cloves garlic, minced, divided
1 teaspoon chopped fresh savory
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried sage
4 cups beef or vegetable broth
1 can (about 15 ounces) chickpeas, drained and rinsed
1 cup 100% vegetable juice, such as V8
1 can (about 28 ounces) diced tomatoes
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh Italian (flat-leaf) parsley
Juice and finely grated zest of 1/2 lemon
1/2 cup shredded Parmigiano-Reggiano cheese

Preparation
Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, and bell peppers, and saut‚ until the vegetables lose their raw look, about 3 minutes. Add 2 cloves of the garlic and the herbs and cook for another minute. Transfer into a 5- to 6-quart slow cooker.

Add the broth, chickpeas, vegetable juice, diced tomatoes, vinegar, salt, and pepper. Cover the cooker and cook for 3 to 5 hours on high, or 6 to 10 hours on low.

Stir in the parsley, the remaining garlic clove, and the lemon juice and lemon zest. Serve, garnished with grated cheese.

http://www.thenest.com/Recipes/Vegetable_Italian-food_Low-fat_Slow-Cooker_Soup-Stew_Vegetarian_Winter-food_37177/detailview.aspx?id=37177&type=7&recipe_type=Italian+food&pageindex=0&HPpos=1&HPdate=20090416

Sausage-and-Zucchini Skillet Lasagna

Ingredients:
3/4 pound(s) Italian pork sausage, casings removed
2 (8-ounce) zucchini, quartered lengthwise and sliced
1 tablespoon(s) olive oil
1 pound(s) part-skim ricotta cheese
White from 1 large egg
8 ounce(s) fresh mozzarella cheese, diced
1/2 cup(s) grated Parmesan cheese
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
3 cup(s) jarred tomato sauce
8 no-boil lasagna noodles
1/3 cup(s) fresh basil leaves, torn


Directions

Heat oven to 400 degrees F.

Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender. Remove skillet from heat; cool slightly.

Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick. Top with 2 noodles, long sides touching. Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.

Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.

Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil. Bake 35 minutes. Let rest 10 minutes before cutting into wedges.

http://www.delish.com/recipefinder/sausage-zucchini-skillet-lasagna-rbk1207

Turkey Panzanella

Ingredients:
1 pint(s) cherry tomatoes, each cut in half
1/2 seedless cucumber, cut lengthwise into quarters, then thickly sliced
1/4 cup(s) red wine vinaigrette or Italian salad dressing
8 ounce(s) takeout garlic knots or garlic breadsticks, cut into 3/4-inch cubes
1 can(s) (6-ounce) white tuna in water, drained
1/2 cup(s) (1 ounce) shaved Parmesan cheese
1/2 cup(s) loosely packed fresh basil leaves
Romaine lettuce leaves
Lemon wedges



Directions

In large salad bowl, combine tomatoes, cucumber, and salad dressing. Add bread cubes and toss to combine.

With fork, flake tuna into chunks. Add tuna and Parmesan to bowl. Tear basil leaves into bowl. Gently toss to combine. Serve on romaine leaves with lemon wedges.

http://www.delish.com/recipefinder/tuna-panzanella

Turkey Piccata Salad

Ingredients:
Dressing:

1/4 cup(s) olive oil
3 tablespoon(s) lemon juice
1 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) Dijon mustard
2 tablespoon(s) capers
1 clove(s) garlic, minced

Turkey:

2 (1 to 1 1/2 pounds) turkey tenderloins
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 tablespoon(s) olive oil

Salad:

1 large head romaine lettuce, torn into pieces
1 pint(s) cherry tomatoes, cut in half
4 sun-dried tomato halves packed in oil, drained and sliced
2 1/2 cup(s) garlic croutons


Directions

Prepare the Dressing: Combine dressing ingredients; set aside

Prepare the Turkey: Sprinkle turkey with salt and pepper and cook in oil in large skillet over medium heat 7 to 9 minutes per side; remove from pan. Add dressing to pan, bring to boil, and remove from heat.

Prepare the Salad: Cut turkey on the bias into thin slices. Toss with lettuce, tomatoes, sun-dried tomatoes, croutons, and dressing

http://www.delish.com/recipefinder/turkey-piccata-salad-141

Garlic-Dijon Vinaigrette

Ingredients:
1/2 cup(s) extra-virgin olive oil
1/2 cup(s) lemon juice
1/2 cup(s) red-wine vinegar
1/4 cup(s) Dijon mustard
4 clove(s) (small) garlic, minced
1/2 teaspoon(s) salt
Freshly ground pepper to taste


Directions

Combine oil, lemon juice, vinegar, mustard, and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake, or whisk until smooth. Season with salt and pepper.

http://www.delish.com/recipefinder/garlic-dijon-vinaigrette-recipe-6794

Honey-Tahini Dressing

1/2 cup(s) lemon juice
1/3 cup(s) extra-virgin olive oil
1/3 cup(s) tahini (see Tips & Techniques)
2 tablespoon(s) honey
2 clove(s) garlic, minced
1 teaspoon(s) salt
Freshly ground pepper to taste


Directions

Combine lemon juice, oil, tahini, honey, and garlic in a blender, a jar with a tight-fitting lid, or a medium bowl. Blend, shake, or whisk until smooth. Season with salt and pepper.

http://www.delish.com/recipefinder/honey-tahini-dressing-recipe-6795

Cucmber Herb Vinaigrette

Ingredients:
1 small cucumber, peeled, seeded, and chopped
1/4 cup(s) extra-virgin olive oil
2 tablespoon(s) red-wine vinegar
2 tablespoon(s) chopped fresh chives
2 tablespoon(s) chopped fresh parsley
1 tablespoon(s) nonfat or low-fat plain yogurt
1 teaspoon(s) Dijon mustard
1 teaspoon(s) prepared horseradish
1 teaspoon(s) sugar
1/2 teaspoon(s) salt


Directions

Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar, and salt in a blender until smooth.

http://www.delish.com/recipefinder/cucumber-herb-vinaigrette-recipe-6793

Slow-Cooker Pork Tacos

Ingredients
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Directions
Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

http://www.foodnetwork.com/recipes/slow-cooker-pork-tacos-recipe/index.html

Guiltless Guacamole

1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
1 tablespoon(s) (or to taste) lime juice
1 jalapeño chile , seeded
1/2 cup(s) loosely packed fresh cilantro leaves
1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)
Salt
1 ripe avocado, halved and pitted
2 plum tomatoes
Baked tortilla chips or fresh-cut vegetables


Directions

In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.

In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.

With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.

Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.

Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

http://www.delish.com/recipefinder/guiltless-guacamole

"Cali"-schetta

California twist on bruschetta!

Ingredients:
1/2 baguette, cut into 1/2 inch slices on the diagonal
3 tbs olive oil
1 large garlic clove
1 garlic clove peeled and diced
2 medium sized tomatoes, seeds removed, chopped
1 avocado pitted and chopped
1/2 onion, finely chopped
1/4 cup grated parmesan cheese
2 tbs chopped cilantro
2 tbs lime juice
1/4 tsp salt
1/4 tsp black pepper

Directions:
1. Heat oven to 350.

2. Lightly brush both sides of the bread slices with 2 tbs of the olive oil. Toast on baking sheet for 4 minutes per side. Remove from the oven and rub one side with whole garlic clove. Let cool.

3. In medium bowl, mix together chopped garlic, tomato, avocado, onion, cheese, cilantro, lime juice, salt, pepper and remaining 1 tbs olive oil. Cover and refrigerate 30 minutes.

4. Top each bread slice with a scant 1/4 cup tomato mixture and serve!

Pound Cake

Ingredients
1 cup (2 sticks) unsalted butter, softened
2-3/4 cups all-purpose flour, plus more for dusting pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup sour cream (reduced fat is okay) blended with 1/4 cup milk
1 cup confectioners' sugar

Directions
1. Heat oven to 350°. Grease a 12-cup capacity bundt pan with 1 tablespoon of the butter. Add a little flour, tilting pan so flour sticks to butter (step A, above).

2. Measure 2-3/4 cups flour (step B); pour into small bowl; add baking soda and salt. Whisk together to blend.

3. In large bowl, beat remaining butter and the sugar on high speed just until pale and fluffy (step C). Beat in eggs, one at a time, until smooth. Add vanilla.

4. On low speed, beat in half of the flour mixture, then sour cream mixture. Beat in remaining flour mixture just until blended.

5. Spoon batter into prepared pan. Bake at 350° for 1 hour, until cake springs back when pressed. Cool in pan on rack for 10 minutes. Place rack over cake, carefully flip to release cake from pan; cool.

6. Blend confectioners' sugar and 1 to 2 tablespoons water until smooth. Place cake on rack over parchment paper. Pour glaze over, letting it drip down side.

A. After greasing the baking pan, sprinkle with about 2 tablespoons flour. Working over the sink or a garbage can, tilt and turn pan, tapping gently, and coat butter with flour. Discard excess.

B. Spoon flour into a measuring cup and then level by sweeping a knife or spoon handle across top. This ensures that your flour doesn't get packed in, which can make the cake too dense.

C. Beat butter and sugar on high speed just until they turn pale and fluffy but are still grainy, about 3 to 5 minutes.

http://www.parents.com/recipe/pound-cakes/pound-cake/