Go Crazy for Kebabs!

This month our recipes are
focused on that most fabulous
of summertime cooking apparatus...

read more

A Sweet Treat -
From the Grill!

The backyard grill is a wonderful
thing - especially during the steamy ...

read more

Grill Your Veggies

Because nothing says summer like
a meal prepared on the grill, this
month our recipes will provide you...

read more


Go Crazy for Kebabs!


This month our recipes are focused on that most fabulous of summertime cooking apparatus - the grill! Nothing says "Welcome to summer!" better than a fresh grilled meal and this month our recipes will provide you with all the elements you need for a meal prepared entirely on the grill - entr? side dish and even a dessert. So get grilling!

Grilled Chicken Kebabs

Ingredients:

  • 3/4 cups Canola Or Vegetable Oil
  • 1/3 cups Soy Sauce
  • 1/4 cups Worcestershire Sauce
  • 1/4 cups Red Wine Vinegar
  • 5-1/2 Tablespoons Lemon Juice
  • 1 Tablespoon Dry Mustard
  • 1/2 teaspoons Sea Salt
  • 1/2 Tablespoons Black Pepper
  • 3/4 teaspoons Finely Chopped Parsley

FOR THE KEBABS:

  • 3 Skinless Chicken Breasts
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 1/2 Orange Or Yellow Pepper
  • Oil, For Grilling

Directions:

In a medium bowl, whisk together all marinade ingredients.

Cut chicken into large bite-sized pieces. Put chicken in the marinade and set in the fridge to marinate for an hour or so.

Meanwhile, chop the vegetables into 1 1/2" pieces. Soak wooden skewers in water for about 15 minutes to keep them from catching fire on the grill.

Thread your chicken and vegetables onto 2 skewers for each kebob (to keep them from spinning). Brush the grill with oil and grill kebobs on medium heat (around 450?F) for around 10-12 minutes per side, until veggies are tender and chicken is cooked through.

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Grill Your Veggies


Because nothing says summer like a meal prepared on the grill, this month our recipes will provide you with an entire meal prepared solely on the grill - no need to heat up your kitchen! This side dish can be adjusted in lots of different ways - different veggies, different herbs... Mix it up however you like! It's an easy and healthy way to enjoy veggies this summer.

Grilled Zucchini

Ingredients:

  • 4 whole Zucchini, Sliced Lengthwise
  • 4 whole Squash, Sliced Lengthwise
  • 5 dashes Balsamic Vinegar
  • 5 dashes Olive Oil
  • 1 clove Garlic, Minced
  • 1 bunch Fresh Herbs
  • 1 dash Sea Salt
  • 1 dash Pepper
  • Fresh Grated Parmesan

Directions:

Slice veggies lengthwise and drizzle with balsamic, olive oil, garlic, fresh herbs, sea salt and pepper. Grill on medium direct heat until char marks form.

Once off the grill, sprinkle with fresh grated parm. Great served hot or cold! (Great served as a cold antipasto salad the next day with meats or added to a traditional salad.)

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A Sweet Treat - From the Grill!


The backyard grill is a wonderful thing - especially during the steamy days of summer when you just can't bring yourself to heat up your kitchen. You can even create a fabulous dessert on your grill! You will not believe the wonderful effect grilling has on a sweet fruit like pineapple. Try this one this summer!

Grilled Pineapple

Ingredients:

  • 1/4 cups Unsalted Butter
  • 2/3 cups Packed Brown Sugar
  • 2 Tablespoons All-purpose Flour
  • 1 cup Half-and-half
  • 3 Tablespoons Dark Rum
  • 1 Tablespoon Fresh Lemon Juice
  • 1/4 teaspoons Vanilla Extract
  • 2 Tablespoons Canola Oil, For Brushing Grill
  • 4 pounds Pineapple, Skin Removed, Cut Into 8 (3/4-inch) Circles, Core Removed
  • Vanilla Ice Cream, To Serve


Directions:

The sauce: In a large skillet or medium saucepan set over medium heat, melt the butter. Whisk in the brown sugar and flour. Cook, whisking constantly, for about 2 minutes to eliminate the taste of the raw flour. Pour in the half-and-half and cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and whisk in rum, fresh lemon juice and vanilla extract. Keep the sauce warm over low heat until ready to use, whisking occasionally.

The pineapple: Preheat grill to medium-high heat. Brush grill with canola oil. Lay the pineapple on the grill and cook, about 5 minutes, turning halfway through cooking.

Remove the pineapple from the heat, and serve with vanilla ice cream and the brown sugar rum sauce.

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