By HILARY JOHNSON
Memorial Day marks the start of summer where we roll out the grill…open up the pool and enjoy long days with plenty of Sunshine here in Colorado Springs. We have a few tasty recipes for your grill this year below and always you can get the full eBook by scrolling to the bottom of our page and clicking on the book.
Broiled Chicken With Mustard (Poulet Grille A)
Yield: 4 Servings
3/4 lb very small potatoes
1 large carrot
4 small white onions
1 salt & pepper
4 lb chicken split for broiling
2 T dijon (or dusseldorf -mustard)
2 T peanut oil
2 T butter
1/3 lb mushrooms
1 T red wine vinegar
2 T finely parsley,Chopped
1. Preheat the grill.
2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.
3. Trim and peel the carrot. Cut into 2-in. length, then cut into
quarters. Peel the onions and cut them in half. Add the carrots and
onions to the potatoes. Add salt to taste and bring to a boil. Let stand
10 min.
4. Meanwhile, sprinkle the chicken halves with salt and pepper. Brush
on all sides with mustard. Arrange the halves side by
side in a baking dish, skin side down. Sprinkle with the oil. Place
on the grill and cook for 10 min.
5.Drain the vegetables. Melt the butter in a skillet and when quite hot
but not brown, add the vegetables. Cook over relatively high heat,
shaking the skillet and stirring the vegetables.
6. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring
occasionally, about 7-8 min.
7. Pour off all the fat from the baking dish and turn chicken halves
again.
8. Turn then oven heat to 400. Place the dish in the oven and bake 10
min.
9. Place the dish on top of the stove. Add the vinegar to the liquid
and cook for a few seconds over high heat,stirring. Sprinkle with
parsley.
Broiled Or Grilled Fish W/ Black-Bean Salsa
Yield: 4 Servings
1 15-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
4 6oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped
Combine first 7 ingredients in medium bowl (Jalapeno should be
seeded, but not de-veined. Black Beans should be drained and rinsed).
Season salsa to taste with salt and pepper. (can be prepared 1 day
ahead. cover and refrigerate.). Mix chopped avocado into salsa. Cover
and refrigerate
Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt
and pepper. Broil or grill until just cooked through (about 9 minutes
per inch of thickness if broiling). Transfer fish to plates. Sprinkle with
chopped fresh cilantro. serve fish with salsa.
Grilled Peaches & Berries
Yield: 1 Servings
1 large ripe peaches
1 blueberries
1 brown sugar
1 lemon juice
Wash, peel and halve the peaches, removing pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozen blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely. Cook on grill 18-20 minutes turning once. Serve right out of the foil. Can also be baked in the oven and served in stemmed glasses to dress up a meal. Bake in foil or glass dish for about 15 minutes at 350 degrees or until peaches are done. Allow 1/2 peach per serving.
Grain & Cheese Burger
Yield: 4 Servings
1 1/2 c mushrooms,chopped
1/2 c green onions,chopped
1 T margarine
1/2 c rolled oats,regular
1/2 c brown rice,cooked
2/3 c shredded cheese,mozzarella
1 or cheddar
3 T walnuts,chopped
3 T cottage (or ricotta cheese)
1 low fat
2 lg eggs
2 T parsley,chopped
1 salt,pepper
1 buns,mayo, tomato, lettuce
In a 10 to 12 inch nonstick frying pan over medium heat, cook
mushrooms and green onions in margarine until vegetables are limp,
about 6 minutes. Add oats and stir for 2 minutes. Remove from heat,
let cool slightly, then stir in cooked rice, cheese, walnuts, cottage
cheese, eggs, and parsley. Add salt and pepper to taste. On an oiled
12X15 inch baking sheet shape into 4 patties, each 1/2 inch thick.
Grill 3 inches from heat, turning once, 6 to 7 minutes total. Serve on
bread with mayo, onion rings, and lettuce.
Bar-B-Q: Smoke-Grilled Salmon
Yield: 4 Servings
1 t lime rind,Grated
1/4 c lime juice
1 T vegetable oil
1 t dijon mustard
1 pn pepper
4 salmon steaks,1-inch thick
-[1-1/2,lb]1/3 c sesame seed [optl],Toasted
In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally. Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.
Barbeque-Spiced Grilled Tenderloin Steaks
Yield: 1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin -steaks
Combine first 6 ingredients in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.) Prepare barbeque (high heat). Rub
spice mixture generously into both sides of steaks. Grill steaks to
desired doneness, about 3 minutes per side for medium-rare. Serve
hot.
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