Grillin' Grillin' Grilln'
Outside
Grilled Chicken and Pasta Salad
Submitted by: Ann Marie for www.allrecipes.com
INGREDIENTS:
4 skinless, boneless chicken breast halves
steak seasoning to taste
8 ounces rotini pasta
8 ounces mozzarella cheese, cubed
1 red onion, chopped
1 head romaine lettuce, chopped
6 cherry tomatoes, chopped
INSTRUCTIONS:
1. Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
2.Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
3. Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
4. In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.
Makes 4 servings.
Watermelon Lemonade
Submitted by:docswife for www.allrecipes.com
INGREDIENTS:
1/2 cup white sugar
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes
INSTRUCTIONS:
1. Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
2. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.
Makes 12 servings.
Rubbed and Grilled Pork Loin
Submitted by: National Pork Board for www.allrecipes.com
INGREDIENTS:
1 (4 pound) boneless pork top loin roast (single loin)
1 teaspoon olive oil
2 teaspoons granulated sugar
2 teaspoons paprika
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
INSTRUCTIONS:
1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Serve with your favorite sauce.
Makes 10 servings.
Zippy Corn on the Cob
Submitted by: Barb Sass for www.allrecipes.com
INGREDIENTS:
6 medium ears sweet corn
1/2 cup butter, melted
2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon pepper
INSTRUCTIONS:(edited)
1. Place ears of corn on a large sheet of double-layered heavy-duty foil. In a small bowl, combine the remaining ingredients; brush over corn. Fold foil around corn and seal tightly.
2. Grill, covered, over medium heat for 25-30 minutes or until corn is tender, turning once.
Makes 6 Servings
California Kabobs
Submitted by: Bet Brown for www.allrecipes.com
INGREDIENTS:
1 cup lemon juice
1/4 cup and 2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon paprika
3 garlic clove, minced
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
2-1/4 pounds beef sirloin steak, cut into 1 inch cubes
24 large fresh whole mushrooms
3 medium onion, cut into chunks
3 medium green peppers, cut into chunks
INSTRUCTIONS:
1. In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
2. Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
Makes 6 Servings
Banana Split Ice Cream Pie
Submitted by: Star Pooley for www.allrecipes.com
INGREDIENTS:
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional
INSTRUCTIONS:
1. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
2. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
Makes 8 servings.
