The New Grilling Cookbook: A Grilling Cookbook for Preparing All Your Favorite Meals in the Backyard [2 ed.] 9798390525449

Table of contents :
Table of Contents
Real Jamaican Jerk Chicken
Honey Jerk Drumsticks
Fajita Fridays with Homemade Salsa
Masala Chicken
Honey Dijon Kielbasa
Fajita Summers
Shrimp and Scallop Platter
How to Grill Vegetables
Acropolis Gyros
5-Ingredient Chicken Toscano
North African Grilled Cheeses
Honeymoon Banana Bowls
Alaskan Tailgate Salmon
Backyard PB & J
Mouna’s Mediterrean Lamb
Blackened Beets
South American Black Bean Chicken Breasts
Pacific Shrimp with Polynesian Salsa
Hot Mahi Mahi
Chipotle Mangoes
Seattle Potato Salad
Blackened Pineapple
Garden Couscous
California Topped Tofu
Dad’s Favorite
Southwest Tortilla Soup
Polynesian Sunset Skewers
Backyard Bahn Mi
Strip Steak Marrakech
Cookout Bruschetta’s
6-Ingredient Yaktori
Grilled Onions for Everything
Popcorn Peppers
Thai Style Corn
Fruity Chicken Salad
Ginger Sesame Chicken and Noodles
Ashleigh’s Hot Jamaican Chicken
Honey Dijon Onions
Potato Salad Summers
Grilled Chicken Quarters
Pizza Mexicana
Flamed Onions
6-Ingredient Potato Skewers
Baja Bananas
Blackened Watermelon
Easy BBQ Gyros
Dijon Eggplant and Mushrooms
Rusty’s Favorite Seafood Sampler
Chipotle Asparagus Bowls
Tallahassee Hens
London Summers
How to Make A Burrito
Georgia Peach Plates
Greek Gyros
Flat Veggie Burger Melts
Thai Tenderloins
Wrapped Fruit Kabobs
California Creole Salmon
Caesar Salad Summers
Kiss the Cook Steaks
Italian Summer Burgers
Balsamic Pepper Bowls
New York Balcony Steaks
Ginger Cilantro Shrimp
Hot and Spicy Parcels
Shanghai Satay
Mixed French Fries Outdoors
Summer Veggie Burgers
Hot Canadian Chicken
Southwest Seafood Tacos
New York Grilled Pizza
Asian Summer Pasta Salad
Little Broccoli Picnic Parcels
Hibachi Tilapia
Lamb Chops 101
Tandoori Chicken Griller
Southwest Spicy Kababs
Jakarta Griller
Cotija Corn with Garlic Butter
Gran Mundo Bistec
Mexican Street Corn
Land and Sea Kabobs
Sherona’s Kabobs
New Zealand Honey Shrimp
Hot Cumin Chicken Breast
Texas Potato Skins
Ontario Vegetable Sampler
Monterey Melts
Grilled Chipotle Fish
Old Hong Kong Shrimp
Grilled Cake Topped with Fruit Salad
How to Grill a Burger
Carmela’s Cuban Mojo
Simple Homemade Red Curry
Creole Seasoning
Tucson Rub for Meats
How to Make Jamaican Jerk Spice

Citation preview

The New Grilling Cookbook A Grilling Cookbook for Preparing All Your Favorite Meals in the Backyard

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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Table of Contents Real Jamaican Jerk Chicken 9 Honey Jerk Drumsticks 10 Fajita Fridays with Homemade Salsa 11 Masala Chicken 14 Honey Dijon Kielbasa 15 Fajita Summers 16 Shrimp and Scallop Platter 17 How to Grill Vegetables 18 Acropolis Gyros 19 5-Ingredient Chicken Toscano 20 North African Grilled Cheeses 21 Honeymoon Banana Bowls 24 Alaskan Tailgate Salmon 25 Backyard PB & J 26 Mouna’s Mediterrean Lamb 27 Blackened Beets 28 South American Black Bean Chicken Breasts 29 Pacific Shrimp with Polynesian Salsa 30 Hot Mahi Mahi 31

Chipotle Mangoes 34 Seattle Potato Salad 35 Blackened Pineapple 36 Garden Couscous 37 California Topped Tofu 38 Dad’s Favorite 39 Southwest Tortilla Soup 40 Polynesian Sunset Skewers 41 Backyard Bahn Mi 42 Strip Steak Marrakech 43 Cookout Bruschetta’s 46 6-Ingredient Yaktori 47 Grilled Onions for Everything 48 Popcorn Peppers 49 Thai Style Corn 50 Fruity Chicken Salad 51 Ginger Sesame Chicken and Noodles 52 Ashleigh’s Hot Jamaican Chicken 56 Honey Dijon Onions 57 Potato Salad Summers 58 Grilled Chicken Quarters 59

Pizza Mexicana 60 Flamed Onions 61 6-Ingredient Potato Skewers 62 Baja Bananas 63 Blackened Watermelon 66 Easy BBQ Gyros 67 Dijon Eggplant and Mushrooms 68 Rusty’s Favorite Seafood Sampler 69 Chipotle Asparagus Bowls 70 Tallahassee Hens 71 London Summers 72 How to Make A Burrito 73 Georgia Peach Plates 76 Greek Gyros 77 Flat Veggie Burger Melts 78 Thai Tenderloins 79 Wrapped Fruit Kabobs 80 California Creole Salmon 81 Caesar Salad Summers 82 Kiss the Cook Steaks 83 Italian Summer Burgers 86

Balsamic Pepper Bowls 87 New York Balcony Steaks 88 Ginger Cilantro Shrimp 89 Hot and Spicy Parcels 90 Shanghai Satay 91 Mixed French Fries Outdoors 92 Summer Veggie Burgers 93 Hot Canadian Chicken 96 Southwest Seafood Tacos 97 New York Grilled Pizza 98 Asian Summer Pasta Salad 99 Little Broccoli Picnic Parcels 100 Hibachi Tilapia 101 Lamb Chops 101 102 Tandoori Chicken Griller 103 Southwest Spicy Kababs 106 Jakarta Griller 108 Cotija Corn with Garlic Butter 109 Gran Mundo Bistec 110 Mexican Street Corn 111 Land and Sea Kabobs 112

Sherona’s Kabobs 113 New Zealand Honey Shrimp 116 Hot Cumin Chicken Breast 117 Texas Potato Skins 118 Ontario Vegetable Sampler 119 Monterey Melts 120 Grilled Chipotle Fish 121 Old Hong Kong Shrimp 122 Grilled Cake Topped with Fruit Salad 123 How to Grill a Burger 126 Carmela’s Cuban Mojo 127 Simple Homemade Red Curry 128 Creole Seasoning 129 Tucson Rub for Meats 130 How to Make Jamaican Jerk Spice 131

Real Jamaican

Jerk Chicken

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 3 Calories 834 Fat 57.2 Carbohydrates 284 Protein 568 Cholesterol 4.8 Sodium 71.1

Ingredients 1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice 1 tbsp soy sauce 1 clove garlic, minced

1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1. Get a large mixing bowl: Mix in it the onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves to make the marinade. 2. Add the chicken pieces and stir them well to coat. Cover the bowl with a plastic wrap and place them in the fridge for an overnight. 3. Before you do anything else, preheat the grill and grease it. 4. Drain the chicken pieces and grill them for 8 to 12 min on each side or until they are done. 5. Pour the remaining marinade in a small saucepan. Cook it over medium heat for 2 min until it becomes thick. Serve it hot with the chicken. 6. Enjoy.

Real Jamaican Jerk Chicken

9

HONEY JERK

Drumsticks

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 4 Calories 307.7 Fat 16.2g Cholesterol 118.2mg Sodium 706.9mg Carbohydrates 11.0g Protein 28.6g

Ingredients 6 scallions, chopped 2 serrano peppers, stemmed and halved 2 tbsp fresh lemon juice 2 tbsp honey 1 tbsp canola oil 1 tbsp jamaican jerk seasoning

1 tsp salt 8 chicken drumsticks, skinned

Directions 1. Get a food processor: Combine in it the scallions, serranoes, lemon juice, honey, oil, jerk seasoning, and salt. Blend until they become smooth. 2. Toss the chicken drumsticks and seasoning mix in a greased slow cooker. Put on the lid and let them cook for 4 h on low or 8 h on high. 3. Once the time is up, serve your chicken drumsticks warm. 4. Enjoy.

10

Honey Jerk Drumsticks

Fajita Fridays

with Homemade Salsa

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 6 Calories 874.5 Fat 36.7 g Cholesterol 122.7 mg Sodium 1061.2 mg Carbohydrates 88.9 g Protein 47.5 g

Ingredients

Directions

Salsa 4 ripe tomatoes, seeded and chopped 1 red onion, chopped 1 jalapeno pepper, seeded and minced 2 tbsp lemon juice, squeezed 1 bunch cilantro, chopped salt and pepper Spice Rub 2 tbsp paprika 2 tsp cumin 2 tsp cayenne 2 tbsp chili powder 2 tsp onion powder 2 tsp garlic powder 1 tbsp powdered thyme 1 tbsp ground marjoram Fajitas 2 lbs. flank steaks 2 medium onions, sliced 2 -3 bell peppers, sliced 2 tbsp olive oil 12 (10 inches) flour tortillas 1 C. sour cream

1. To prepare the salsa: 2. Get a mixing bowl: Stir in it all the salsa ingredients. 3. Place it in the fridge until ready to serve. 4. To prepare the spice rub and steak: 5. Get a mixing bowl: Stir in it all the spice rub ingredients. Massage it into the steaks. 6. Before you do anything, preheat the grill and grease it. 7. Cook on it the steaks for 5 to 7 min on each side. Transfer them to a cutting board. 8. Let them rest for 5 min then slice them into strips. 9. To prepare the fajitas: 10. Place a large skillet over medium heat. Heat in it the oil. Cook in it the pepper and onion slices for 3 to 4 min. 11. Heat the tortillas in a pan or microwave. Lay one of them on a cutting board or plate. 12. Top it with onion and pepper mix, beef slices, and other toppings of your choice. 13. Wrap your tortillas then serve them with your favorite toppings and tomato salsa. 14. Enjoy.

Fajita Fridays with Homemade Salsa

11

MASALA

Chicken

Prep Time: 30 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 702.9 Fat 54.2 g Cholesterol 220.4 mg Sodium 1089.0 mg Carbohydrates 5.7 g Protein 46.2 g

Ingredients 3/4 C. plain yogurt 1 tbsp tamarind paste 3 tbsp garlic, chopped 1/4 C. canola oil 1 1/2 tsp salt 1 1/4 tsp ground cayenne pepper

1 tbsp garam masala 2 1/4 lbs. boneless chicken thighs 1 lemon, cut into 6 wedges

Directions 1. Before you do anything else, preheat the grill and grease it. 2. Get a mixing bowl: Stir in it the yogurt, tamarind, garlic, canola, salt, cayenne and garam masala. 3. Stir in the chicken. Cover the bowl and place it in the fridge overnight. 4. Drain the chicken thighs and cook them on the grill for 3 to 4 min on each side. 5. Serve them immediately with some lemon wedges. 6. Enjoy.

14

Masala Chicken

Honey Dijon Kielbasa

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 426.4 Fat 24.1 g Cholesterol 58.8 mg Sodium 1518.0 mg Carbohydrates 35.4 g Protein 16.8 g

Ingredients 3/4-1 lb. beef kielbasa 2 tbsp olive oil 1 tbsp Dijon mustard 1 tbsp prepared horseradish, drained 2 tsp white wine vinegar 1 tsp honey 1/4 tsp salt

1/8 tsp pepper 1 small Boston lettuce, torn 4 crusty bread rolls, halved horizontally

Directions 1. Before you do anything, preheat the grill and grease it. 2. Slice the smoked kielbasa into 4 pieces. Cut each piece in half lengthwise. 3. Get a mixing bowl: Whisk in it the oil, mustard, horseradish, vinegar, honey, salt, and pepper to make the vinaigrette. 4. Get a mixing bowl: Stir in it half of the vinaigrette with lettuce. Place it aside. 5. Toast the bread rolls for 1 min on each side. Slice them in half and place them on a serving plate. 6. Brush the top of the bottom bread halves with the rest of the vinaigrette. Top them with lettuce. 7. Grill the sausage pieces for 1 to 2 in on each side. Lay them over the lettuce layer and cover them with the top buns. 8. Serve your sandwiches immediately. 9. Enjoy.

Honey Dijon Kielbasa

15

FAJITA

Summers

Prep Time: 15 mins Total Time: 21 mins Servings per Recipe: 4 Calories 431.3 Fat 13.2 g Cholesterol 100.2 mg Sodium 429.1 mg Carbohydrates 42.2 g Protein 35.8 g

Ingredients 1 tbsp paprika 1/2 tsp onion salt 1/2 tsp garlic powder 1/2 tsp ground cayenne pepper 1/2 tsp fennel seed, crushed 1/2 tsp dried thyme 1/4 tsp white pepper 1 lb. turkey tenderloins, butterflied 1 lime 4 pita bread rounds, halved

1 C. sour cream 1/4 C. green onion, sliced 1/4 C. fresh cilantro, chopped 1 (4 oz.) cans green chilies, drained 1/2 tsp black pepper 1/4 tsp cayenne pepper

Directions 1. Before you do anything else, preheat the grill and grease it. 2. Get a roasting dish: Stir in it the paprika with salt, garlic powder, cayenne pepper, fennel seed, thyme, and pepper. 3. Coat the tenderloins with the spice mixture. Cover them with a plastic wrap and refrigerate them for at least 60 min. 4. Grill the butterflied tenderloins for 3 to 5 min on each side. Transfer them to a cutting board. 5. Drizzle over them the lime then cut them into 1//4 inch strips. 6. Get a mixing bowl: Whisk in it the cream with onion, cilantro, chilies, pepper and cayenne pepper to make the sauce. 7. Arrange your tenderloin slices in pita halves, with some cream sauce and extra toppings of your choice. 8. Enjoy. 16

Fajita Summers

Shrimp

and Scallop Platter

Prep Time: 1 hr 20 mins Total Time: 1 hr 28 mins Servings per Recipe: 4 Calories 367.3 Fat 9.9 g Cholesterol 210.3 mg Sodium 1950.4 mg Carbohydrates 23.2 g Protein 45.5 g

Ingredients 6 tbsp soy sauce 1/4 C. lime juice 1/4 C. brown sugar 2 tbsp olive oil 2 tbsp ketchup 3 cloves garlic, minced 2 tsp ground coriander

1 tsp ground cumin 1 lb. shrimp, peeled 1 lb. scallops

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it the soy, lime juice, sugar, oil, ketchup, garlic, and spices. Add the shrimp with scallops. Toss them to coat. Cover the seafood bowl and place it in the fridge for 60 min. Drain the shrimp and scallops from the marinade. Thread them onto skewers and grill them for 4 to 5 min on each side. Serve your seafood skewers warm. Enjoy.

Shrimp and Scallop Platter

17

HOW TO GRILL

Vegetables

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 82.9 Fat 1.7 g Cholesterol 0.0 mg Sodium 59.5 mg Carbohydrates 15.1 g Protein 2.9 g

Ingredients 1/4 C. chicken broth 1/4 C. balsamic vinegar 1 tsp dried oregano 1 clove garlic, minced 1 tsp olive oil 1/4 tsp pepper 2 inches sweet onions, sliced 2 small sweet red peppers, seeded and chopped

2 small zucchini, halved lengthwise 1 small eggplant, sliced vegetable oil cooking spray

Directions 1. Before you do anything else, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it the broth with vinegar, oregano, garlic, oil, and pepper. 3. Lay the onion slices in a shallow roasting dish. Top it with pepper, zucchini, and eggplant slices. 4. Pour over them half of the broth marinade. Stir them to coat. 5. Drain the veggies slices and grill them for 4 to 6 min on each side until they become soft while. 6. Baste them while cooking with the remaining broth marinade. 7. Serve your grilled veggies immediately. 8. Enjoy.

18

How to Grill Vegetables

Acropolis Gyros

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 444.7 Fat 23.2 g Cholesterol 19.6 mg Sodium 537.2 mg Carbohydrates 46.2 g Protein 14.2 g

Ingredients 4 tbsp olive oil 2 lbs. Vidalia onions, chopped 1 tsp sugar 1/4 tsp salt 1/4 tsp dried tarragon 1/4 tsp dried thyme

4 (6 inches) pita bread, halved horizontally 6 -7 oz. soft goat cheese, crumbled 1 tbsp chopped parsley

Directions 1. Before you do anything else, preheat the grill and grease it. 2. Place a large pan over medium heat. Heat in it 2 tbsp of oil. 3. Stir in it the onions, sugar, and salt. Cook them while stirring for 16 min. 4. Lower the heat and let them cook for another 22 min while stirring. 5. Get a mixing bowl: Stir in it the 2 tbsp oil, tarragon, and thyme. 6. Coat the inside of the pita bread halves with the oil mixture. 7. Top them with goat cheese and caramelized onion. 8. Lay them on the grill and toast them for 1 to 2 min on each side. 9. Once the time is up, serve your pita sandwiches with extra toppings of your choice. 10. Enjoy.

Acropolis Gyros

19

5-INGREDIENT

Chicken Toscano

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 261.7 Fat 13.5 g Cholesterol 92.8 mg Sodium 94.6 mg Carbohydrates 2.5 g Protein 30.9 g

Ingredients 2 chicken breasts 1 tomatoes, sliced 2 tbsp goat cheese

4 -6 basil leaves 1 dash pepper

Directions 1. Before you do anything, preheat the grill and grease it. 2. Use a sharp knife to cut several slits in the chicken breasts. 3. Stuff each slit with a tomato slice, basil leaf, and goat cheese while alternating between them. 4. Thread the stuffed breasts into toothpicks to seal them. Slice each one of them in half. 5. Place the chicken breasts halves on the grill and let them cook for 4 to 6 min on each side until they are done. 6. Serve your grilled stuffed chicken warm with your favorite toppings. 7. Enjoy.

20

5-Ingredient Chicken Toscano

North African

Grilled Cheeses

Prep Time: 6 mins Total Time: 18 mins Servings per Recipe: 4 Calories 311.5 Fat 13.6 g Cholesterol 22.4 mg Sodium 345.5 mg Carbohydrates 38.2 g Protein 10.3 g

Ingredients 2 tsp honey 1/4 tsp grated lemon rind 4 oz. goat cheese 8 slices cinnamon raisin bread 2 tbsp fig preserves 2 tsp basil, sliced

1 tbsp margarine 1 tsp powdered sugar

Directions 1. Get a mixing bowl: Whisk in it the honey, lemon rind, and goat cheese. 2. Place 4 bread slices on a serving plate. Spread 1 tbsp of the honey mixture over each slice. 3. Top them with 1 1/2 tsp preserves and 1/2 tsp basil. Cover them with the rest of the bread slices. 4. Brush the outside of your sandwiches with some butter. 5. Preheat the grill and grease it. Grill on it the sandwiches for 1 to min on each side. 6. Enjoy.

North African Grilled Cheeses

21

HONEYMOON

Banana Bowls

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 497.7 Fat 21.0 g Cholesterol 68.1 mg Sodium 137.5 mg Carbohydrates 74.2 g Protein 5.7 g

Ingredients 4 ripe bananas, split 8 tsp unsalted butter, chopped 4 tbsp light brown sugar 4 tsp vanilla 3 C. vanilla ice cream

8 tsp chocolate syrup 1/4 C. toasted pecans

Directions 1. Before you do anything, preheat the grill and grease it. 2. Cut the bananas skin lengthwise open. Slice the banana in half while leaving the skin intact. 3. Pull the banana sides open and stuff each one of them with 2 tsp of butter pieces, 1 tbsp brown sugar, and 1 tsp vanilla. 4. Place the bananas over the grill and let them cook for 7 to 9 until the butter melts. 5. Serve your grilled bananas with ice cream, pecans, and chocolate sauce. 6. Enjoy.

24

Honeymoon Banana Bowls

Alaskan

Tailgate Salmon

Prep Time: 9 hrs Total Time: 9 hrs 15 mins Servings per Recipe: 2 Calories 555.7 Fat 28.5 g Cholesterol 154.8 mg Sodium 255.2 mg Carbohydrates 2.2 g Protein 69.2 g

Ingredients 4 (6 oz.) salmon fillets 2 Cedar Planks seasoning salt black pepper Topping 2 tbsp dill 2 tbsp parsley

3 tbsp lemon juice 2 tbsp oil 1/2 tsp black pepper white salt

Directions 1. Before you do anything, preheat the grill and grease it. 2. Soak the cedar planks in water overnight. 3. Get a mixing bowl: Whisk in it the dill, parsley, lemon juice, oil and minced fresh garlic to make the sauce. 4. Season the salmon fillets with some salt and pepper. 5. Place the cedar planks on the grill and put on the lid. Let them cook for 2 to 3 min. 6. Place 2 salmon fillets on each plank. Put on the lid and let them cook for 16 to 19 min with the cover on. 7. Once the time is up, serve your grilled salmon with dill sauce. 8. Enjoy.

Alaskan Tailgate Salmon

25

BACKYARD

PB & J

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 449.5 Fat 25.6 g Cholesterol 20.1 mg Sodium 484.4 mg Carbohydrates 44.0 g Protein 15.3 g

Ingredients 2 slices whole grain bread 2 tsp butter 2 tbsp peanut butter 1 -2 tbsp jelly

Directions 1. 2. 3. 4. 5. 6.

26

Before you do anything, preheat a small grill and grease it. Coat one side of each bread slice with 1 tsp of butter. Flip them and spoon the peanut butter on one slice and jelly on the other one. Flip the bread slice making the peanut butter and jelly sides facing each other. Grill the sandwiches for 1 to 2 min on each side then serve them. Enjoy.

Backyard PB & J

Mouna’s

Mediterrean Lamb

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 63.0 Fat 6.7 g Cholesterol 0.0 mg Sodium 0.5 mg Carbohydrates 0.7 g Protein 0.1 g

Ingredients Marinade 2 large garlic cloves, pureed 1 tbsp minced rosemary 1 pinch cayenne pepper 2 tbsp olive oil

Lamb 4 shoulder lamb chops salt & ground pepper

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it all the marinade ingredients. Coat the lamb chops with the marinade and let them sit for 35 min in the fridge. Season the chops with some salt and pepper. Grill them for 4 to 6 min on each side. Allow your lamb chops to rest for 5 min then serve them. Enjoy.

Mouna’s Mediterrean Lamb

27

BLACKENED

Beets

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 106.7 Fat 4.7 g Cholesterol 0.0 mg Sodium 891.9 mg Carbohydrates 15.1 g Protein 2.5 g

Ingredients 2 lbs. beets, peeled and quartered 2 tbsp olive oil 2 tsp sea salt 1/4 tsp ground black pepper

Directions 1. 2. 3. 4.

Before you do anything, preheat the grill and grease it. Sprinkle some salt and pepper all over the beet quarters. Grill them for 5 to 8 min until they become soft. Serve them warm with some sour cream. Enjoy.

28

Blackened Beets

South American

Black Bean Chicken Breasts

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 4 Calories 256.7 Fat 6.8 g Cholesterol 75.5 mg Sodium 288.2 mg Carbohydrates 18.1 g Protein 29.5 g

Ingredients 4 boneless skinless chicken breasts 3 tbsp lime juice 1 tbsp vegetable oil 1/4 tsp crushed red pepper flakes 3 garlic cloves, crushed 1 C. water 1/2 C. red bell pepper, diced 1 tbsp red onion, chopped

Sauce 1 C. black beans, drained 1/2 C. orange juice 2 tbsp balsamic vinegar 1/4 tsp salt 1/8 tsp black pepper 1 garlic clove, crushed

Directions 1. 2. 3. 4. 5. 6.

To prepare the grilled chicken: Get a large mixing bowl: Whisk in it the lime juice, vegetable oil, red pepper, and garlic. Add to it the chicken breasts and coat them with the marinade. Cover the bowl with a plastic wrap and refrigerate it overnight. Place saucepan of water over high heat. Heat it until it starts boiling. Blanch in it the onion with bell pepper for 40 sec. Drain them and place them in a bowl of ice water. Drain them immediately and place them aside. 7. Before you do anything else, preheat the grill and grease it. 8. Drain the chicken breasts from the marinade. Grill them for 9 to 12 min on each side. 9. Cover them with a piece of foil and let them rest for 4 to 5 min. 10. To prepare the bean sauce: 11. Get a blender: Combine in it all the bean sauce ingredients. Blend them smooth. 12. Pour the sauce into a small saucepan. Heat it for few minutes then serve it with the grilled chicken, onion and pepper. 13. Enjoy. South American Black Bean Chicken Breasts

29

PACIFIC SHRIMP

with Polynesian Salsa

Prep Time: 8 hrs Total Time: 8 hrs 8 mins Servings per Recipe: 4 Calories 267.6 Fat 0.8 g Cholesterol 53.6 mg Sodium 215.8 mg Carbohydrates 54.8 g Protein 10.1 g

Ingredients Salsa 1 1/2 C. canned crushed pineapple, drained 1 jalapeno pepper, seeded and chopped 1 red bell pepper, seeded and diced 2 tbsp lime juice salt Shrimp 1/2 C. light coconut milk 2 tbsp lime juice 1 tbsp low sodium soy sauce

1 tbsp grated gingerroot 1 tbsp brown sugar 20 large shrimp, peeled and deveined fresh ground black pepper 3 C. cooked rice 1/2 C. cilantro, sprigs 4 metal skewers

Directions 1. 2. 3. 4. 5.

6. 7. 8. 9. 30

To prepare the pineapple salsa: Get a mixing bowl: Stir in it all the salsa ingredients. Place it in the fridge until ready to serve. To prepare the grilled shrimp: Get a mixing bowl: Whisk in it the coconut milk, lime juice, soy sauce, ginger and brown sugar. Stir in the shrimp with a pinch of salt and pepper. Cover it and place it in the fridge for 60 min. Once the time is up, preheat the grill and grease it. Drain the shrimp pieces from the marinade and thread them onto wooden skewers. Grill them for 4 to 5 min on each side. Serve your grilled shrimp warm with the chilled pineapple salsa. Enjoy. Pacific Shrimp with Polynesian Salsa

Hot

Mahi Mahi

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 6 Calories 285.1 Fat 8.8 g Cholesterol 165.4 mg Sodium 592.5 mg Carbohydrates 7.5 g Protein 43.1 g

Ingredients Salsa 1 ripe avocado, peeled and cubed 2 Roma tomatoes, diced 1 C. minced red onion 1 jalapeno pepper, minced 1/2 C. cilantro 1 lime, juice 1/2 tsp kosher salt

Mahi Mahi 3 lbs. mahi-mahi, cut into 6 pieces 1 tbsp extra virgin olive oil 1 lime, juice 1/2 tsp kosher salt

Directions 1. To prepare the salsa: 2. Get a mixing bowl: Stir in it all the salsa ingredients. 3. Chill it in the fridge until ready to serve. 4. To prepare the grilled mahi-mahi: 5. Get a mixing bowl: Whisk in it the olive oil, lime, salt, and pepper. 6. Add to it the fish strips and toss them to coat. 7. Cover them and chill them in the fridge for 25 to 35 min. 8. Before you do anything, preheat the grill and grease it. 9. Drain the fish strips from the marinade and grill them for 7 to 9 min on each side. 10. Serve your grilled fish with avocado salsa. 11. Enjoy.

Hot Mahi Mahi

31

CHIPOTLE

Mangoes

Prep Time: 12 mins Total Time: 13 mins Servings per Recipe: 4 Calories 106.5 Fat 0.8 g Cholesterol 0.0 mg Sodium 605.3 mg Carbohydrates 26.4 g Protein 1.5 g

Ingredients 2 mangoes, ripe but firm 2 tbsp lime juice 2 tsp chili powder 1 tsp salt

Directions 1. Before you do anything, preheat the grill and grease it. 2. Peel and slice the mangos in half. Grill them for 3 to 4 min on each side. 3. Arrange the mangos on a serving plate. Drizzle over them the lime juice with chili powder and salt. 4. Serve them immediately. 5. Enjoy.

34

Chipotle Mangoes

Seattle

Potato Salad

Prep Time: 35 mins Total Time: 35 mins Servings per Recipe: 4 Calories 243.3 Fat 3.9 g Cholesterol 0.0 mg Sodium 348.0 mg Carbohydrates 48.1 g Protein 6.7 g

Ingredients 2 quarts water, salted 2 lbs. baby new potatoes, assorted 1 lb. French style green bean, trimmed olive oil flavored cooking spray 1 garlic clove, peeled and minced 1 tbsp Dijon mustard 1 tbsp balsamic vinegar 1/2 C. fresh parsley, chopped

1 tbsp of fresh mint, chopped 1 tbsp extra virgin olive oil salt and pepper 1 C. kalamata olive, pitted, herbed 1-pint cherry tomatoes, halved

Directions 1. Bring a salted pot of water to a boil. Cook in it the potatoes for 4 to 6 min until they become soft. Drain the potatoes and pat them dry. Slice them in half. Stir the beans into the same pot and cook them for 5 min. Drain them and place them in a bowl of ice-cold water. 2. Drain it and place it aside. 3. Before you do anything, preheat the grill and grease it. 4. Coat the potato halves with some olive oil or a cooking spray. Grill them for 2 to 3 min on each side. 5. Get a large mixing bowl: Combine in it the garlic, mustard, vinegar, parsley, and mint. Add the olive oil gradually while whisking all the time. Add the grilled potatoes with a pinch of salt and pepper. Toss them to coat. Stir in the tomato with olives and beans. 6. Adjust the seasoning of your salad then serve it. 7. Enjoy.

Seattle Potato Salad

35

BLACKENED

Pineapple

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 275.2 Fat 15.5 g Cholesterol 46.2 mg Sodium 30.8 mg Carbohydrates 34.8 g Protein 1.7 g

Ingredients 1 ripe pineapple, peeled, cored and cut into wedges 1/2 C. melted unsalted butter 3/4 C. granulated sugar 1 tsp ground cinnamon

1/8 tsp ground cloves 1-pint vanilla ice cream

Directions 1. 2. 3. 4. 5. 6. 7.

36

Before you do anything, preheat the grill and grease it. Get a shallow roasting dish: Pour in it the melted butter. Get a mixing bowl: Stir in it the sugar, cinnamon, and cloves. Coat the pineapple wedges with melted butter then roll them in the sugar mix. Place them on the grill and cook them for 6 to 9 min on each side. Serve your grilled pineapple with some vanilla ice cream. Enjoy.

Blackened Pineapple

Garden

Prep Time: 15 mins

Couscous

Total Time: 25 mins Servings per Recipe: 8 Calories 371.0 Fat 11.4 g Cholesterol 110.4 mg Sodium 334.8 mg Carbohydrates 51.5 g Protein 17.6 g

Ingredients

Directions

Shrimp 1 lb. cleaned and peeled grilled shrimp 1 tsp olive oil 1 tsp soy sauce 1 tbsp marmalade Couscous 2 tbsp olive oil 1/4 C. sweet onion 1 clove garlic, minced 1/4 inch fresh ginger, minced 2 tbsp Worcestershire sauce 1 C. chicken broth 1 C. passion fruit 2/3 C. citrus marmalade 1/2 lb. couscous 1 dash cayenne pepper 1 tsp grated orange zest 1/2 C. dry roasted macadamias, crushed 1/4 C. dried cranberries 3 tbsp chopped parsley salt and pepper

1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Toss in it the shrimp with olive oil, soy sauce, marmalade, a pinch of salt and pepper. Cover the bowl and let it sit for 16 min. 3. Drain the shrimp and thread them onto skewers. Grill them for 3 to 4 min on each side. 4. Place a heavy saucepan over medium heat. Heat in it the olive oil. 5. Cook in it the onion, ginger, and garlic for 3 min. 6. Add the stock with Worcestershire sauce, juice marmalade, and cayenne pepper. Mix them well. Cook them until they start boiling. 7. Stir in the couscous with orange zest. Turn off the heat and put on the lid. Let them sit for 10 to 12 min. 8. Once the time is up, add the nuts, dried cranberries, herbs, and shrimp. Mix them with a fork. 9. Serve your grilled shrimp couscous warm. Enjoy.

Garden Couscous

37

CALIFORNIA

Topped Tofu

Prep Time: 3 hrs Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 207.9 Fat 8.9 g Cholesterol 0.0 mg Sodium 205.5 mg Carbohydrates 32.7 g Protein 4.7 g

Ingredients 2 packages firm tofu, drained 2 Texas starred grapefruits 3 navel oranges 4 tsp olive oil 3/4 tsp cayenne pepper 1/4 tsp salt, divided 1/2 red bell pepper, seeded and minced

1/4 red onion, minced 2 tbsp fresh cilantro, minced and packed 1 bag Florentine Baby Spinach, washed and dried 1/2 avocado, ripe but firm, diced

Directions 1. To prepare the tofu: 2. Slice the tofu block then cut each slice into 2 pieces making two triangles. Get a mixing bowl: Whisk in it the juice of half grapefruit with the juice of half an orange, and 1 tbsp of oil. 3. Pat the tofu slices dry then arrange them in a roasting dish. 4. Pour over them the juice mixture. Layover it a plastic wrap to cover it. Let it sit overnight in the fridge. 5. To prepare the salsa: 6. Peel and cut the remaining grapefruits and oranges into segments. 7. Get a mixing bowl: Stir in it the fruit segments with bell pepper, red onion, cilantro and a pinch of salt. Place it in the fridge until ready to serve. Place a grilling pan over medium heat. Heat in it 1 tsp of olive oil. Stir in it the tofu with its marinade. Let them cook for 3 to 4 min on each side. 8. Once the time is up, drain them and transfer them to a serving plate. Stir the spinach into the same pan and cook them for 2 min. Transfer the spinach into serving plates followed by tofu slices and fruit salsa. Enjoy. 38

California Topped Tofu

Dad’s

Favorite (Whole Leg of Lamb)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 850.9 Fat 58.6 g Cholesterol 265.9 mg Sodium 1099.7 mg Carbohydrates 2.0 g Protein 74.1 g

Ingredients 7 -8 lbs. leg of lamb, trimmed of all fat, boned 1 lemon Rub 8 cloves garlic, chopped 2 tbsp chopped thyme leaves 2 tbsp chopped rosemary leaves 2 tbsp chopped parsley leaves

1/2 tsp ground black pepper 1 tbsp coarse salt 3 tbsp olive oil

Directions 1. Before you do anything else, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it the garlic with thyme, rosemary, parsley, pepper, salt and olive oil. 3. Coat the lamb leg with the rub mixture. Let it sit in the fridge for 60 min. 4. Grill in it the lamb leg for 12 to 14 min on each side. 5. Serve it warm with some lemon wedges. 6. Enjoy.

Dad’s Favorite

39

SOUTHWEST

Tortilla Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 196 Fat 11.3 Carbohydrates 35 Protein 540 Cholesterol 10.6 Sodium 14.6

Ingredients 3 skinless, boneless chicken breast halves 8 C. water 8 tsp chicken bouillon granules 1 C. chopped carrot 1/4 tsp ground allspice 1/2 tsp chopped fresh thyme 1/8 tsp ground cinnamon 1 tbsp chopped fresh ginger 1 tbsp minced garlic

1 C. chopped tomato 1 C. coconut milk 1 tsp hot pepper sauce 1 C. mozzarella cheese, grated 2 C. crispy tortilla strips 2 limes, cut into wedges

Directions 1. Before you do anything preheat the grill and grease it. 2. Season the chicken breasts with some salt and pepper. Cook them on the grill for 7 to 9 min on each side. 3. Place the chicken breasts aside and allow them to cool down for a while. Slice them into chunks and transfer them to a large pot. 4. Add to them the water, bouillon and carrot, allspice, thyme, cinnamon, ginger and garlic. Cook them until they start boiling over high medium heat. 5. Lower the heat and cook the soup for 12 min. Add the tomato, coconut milk and hot pepper sauce. Let the soup cook for an extra 2 to 3 min. 6. Once the time is up, serve your soup hot with some mozzarella cheese, tortilla strips and lime wedges. 7. Enjoy.

40

Southwest Tortilla Soup

Polynesian

Sunset Skewers

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 213.8 Fat 1.2 g Cholesterol 143.0 mg Sodium 913.0 mg Carbohydrates 36.0 g Protein 16.6 g

Ingredients 1 lb. uncooked jumbo shrimp 1/2 fresh pineapple, peeled, cored and diced 6 tbsp orange marmalade, divided 1/2 C. water 1 tbsp soy sauce

couple dashes hot sauce 1 (6 oz.) boxes long grain and wild rice blend 1/4 C. snipped cilantro

Directions 1. Before you do anything, preheat the grill and grease it. 2. Place a heavy saucepan over medium heat. Stir in it 4 tbsp of the marmalade, water, soy sauce and hot sauce. 3. Heat them for 1 to 2 min then turn off the heat. 4. Thread the shrimp pieces and pineapple dices onto skewers while alternating between them. 5. Coat them with the marmalade sauce and grill them for 10 to 12 min. Serve them warm. 6. Enjoy.

Polynesian Sunset Skewers

41

BACKYARD

Bahn Mi

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1609.0 Fat 38.9 g Cholesterol 75.9 mg Sodium 3458.2 mg Carbohydrates 246.0 g Protein 63.9 g

Ingredients 1 tbsp garlic, minced 1 tbsp fish sauce 1 tbsp soy sauce 1 tsp sugar 1/2 tsp ground black pepper 2 tbsp peanut oil 1 lb. sirloin, sliced 5 shallots, sliced

4 French baguettes 8 lettuce leaves 1 C. carrot 4 sprigs cilantro

Directions 1. Get a mixing bowl: Whisk in it the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil. 2. Stir in the beef slices. Cover the bowl and place it in the fridge for 30 min. 3. Place a grill pan over medium heat. Heat in it 1 tbsp of oil. 4. Cook in it the beef slices in batches for 1 min on each side. 5. Cut the Frenchh baguettes in half. 6. Lay in them the lettuce leaves followed by beef slices, carrot, shallot, and cilantro. 7. Serve your sandwiches immediately with extra toppings of your choice. 8. Enjoy.

42

Backyard Bahn Mi

Strip Steak

Marrakech

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 398.1 Fat 26.4 g Cholesterol 77.1 mg Sodium 534.3 mg Carbohydrates 17.3 g Protein 22.1 g

Ingredients 1 tsp ground allspice 1 tsp ground cumin 1 tsp ground ginger 1 tsp kosher salt 1/2 tsp ground cinnamon 1/2 tsp ground coriander 1/2 tsp cayenne pepper 1 lb. strips steak, trimmed of visible fat and cut into 4 portions

2 medium sweet potatoes 1 medium red onion, halved and sliced 4 tsp canola oil 1 tsp grated orange zest

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it the allspice, cumin, ginger, salt, cinnamon, coriander, and cayenne. 3. Coat the steaks with 4 1/2 tsp of the spice mixture. Place them aside. 4. Get a large mixing bowl: Combine in it the remaining spice mixture with sweet potatoes, onion, and canola oil. 5. Stir them to coat. Spoon half of the mix to a large piece of foil then fold it around it in the shape of a packet. 6. Repeat the process with the other half. 7. Place the steaks and potato packets over the grill. Grill them for 5 to 6 min on each side. 8. Serve them both warm. 9. Enjoy.

Strip Steak Marrakech

43

COOKOUT

Bruschetta’s

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 10 Calories 129.6 Fat 7.5 g Cholesterol 5.0 mg Sodium 600.3 mg Carbohydrates 12.2 g Protein 2.6 g

Ingredients 1 French baguette 2 large tomatoes 1/2 C. gorgonzola, crumbled 1 C. balsamic vinegar 2 tbsp sugar 1/4 C. olive oil

2 tsp salt 1 tsp black pepper 2 tbsp parsley, chopped

Directions 1. Before you do anything, preheat the grill and grease it. 2. To prepare the glaze: 3. Place a heavy saucepan over medium heat. Stir in it the vinegar with sugar. Simmer them until they reduce by half. Turn off the heat and let it lose heat completely. 4. To prepare the crostini: 5. Cut the baguette into 1/4 inch thick slices. Place them on a lined baking tray. Cut the tomatoes in half then place them on the baking tray as well. Coat the bread slices with tomato with olive oil. Season them with a pinch of salt and pepper. 6. Place them on the grill and let them cook for 40 sec to 1 min on each side. Transfer the bread slices to a serving plate. 7. Top them with grilled tomato followed by cheeses and a drizzle of glaze. Garnish them with parsley then serve them warm. 8. Enjoy.

46

Cookout Bruschetta’s

6-Ingredient Yaktori

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 308.9 Fat 13.5 g Cholesterol 92.8 mg Sodium 2146.0 mg Carbohydrates 11.4 g Protein 34.2 g

Ingredients 1/2 C. light soy sauce 1/4 C. apple juice 2 tbsp brown sugar 2 tsp grated ginger

1 tsp minced garlic 4 boneless chicken breasts

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it the soy sauce with apple juice, sugar, ginger, and garlic. Poke the chicken breasts with a skewer several times. Place them in a large bowl and cover them with the marinade. Cover the bowl and place it in the fridge for at least 4 h. Drain the chicken breasts and grill them for 6 to 8 min on each side. Serve them warm. Enjoy.

6-Ingredient Yaktori

47

GRILLED ONIONS

for Everything

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 1 Calories 201.3 Fat 12.5 g Cholesterol 30.5 mg Sodium 86.7 mg Carbohydrates 22.0 g Protein 2.3 g

Ingredients 2 large sweet onions, peeled 2 tbsp butter, melted 2 tsp honey 2 tsp dry mustard

Directions 1. 2. 3. 4. 5. 6.

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Get a mixing bowl: Whisk in it the butter with mustard and honey. Get a large piece of foil. Fold it in half. Place in the center of it the onions. Drizzle over them the butter mixture. Bring the sides of the foil over the onion then pinch them to seal them. Place them on the grill and let them cook for 30 to 35 min. Serve them warm. Enjoy.

Grilled Onions for Everything

Popcorn

Peppers

Prep Time: 25 mins Total Time: 28 mins Servings per Recipe: 6 Calories 191.7 Fat 9.6 g Cholesterol 27.3 mg Sodium 455.5 mg Carbohydrates 22.0 g Protein 8.4 g

Ingredients 1/4 C. sour cream 16 miniature sweet peppers 1 C. shredded Mexican blend cheese 1 tomatoes, cored, seeded, and diced 1/4 C. red onion, diced

1/4 C. cilantro, chopped 1/2 tsp sea salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything, preheat the grill and grease it. Pour the sour cream into a large zip lock bag. Place it in the fridge to chill. Slice the peppers in halves then discard their seeds and veins. Get a mixing bowl: Combine in it the cheese, tomato, onion, cilantro, and salt. Spoon the mixture into the pepper halves and press it down. Grill them with the cheese side facing up for 4 to 6 min. Transfer them to a serving plate. Snip the tip of the sour cream bag then drizzle it over the grilled peppers. Serve them right away. Enjoy.

Popcorn Peppers

49

THAI STYLE

Corn

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 151.9 Fat 8.8 g Cholesterol 20.4 mg Sodium 124.1 mg Carbohydrates 18.5 g Protein 3.0 g

Ingredients 4 tbsp butter 1 tbsp hoisin sauce 2 1/2 tsp grated orange peel 3/4 tsp chili-garlic sauce

6 ears white corn, husked, and rinsed chopped cilantro

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it the butter with hoisin sauce, orange peel, garlic sauce, a pinch of salt and pepper. 3. Place the ears of corn over the grill and cook them for 5 to 6 min while turning them. 4. Coat them with the butter sauce mixture then grill them for another 5 to 6 min. 5. Garnish your grilled corn with some cilantro then serve them warm. 6. Enjoy.

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Thai Style Corn

Fruity

Chicken Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 254.4 Fat 16.7 g Cholesterol 46.4 mg Sodium 57.5 mg Carbohydrates 10.1 g Protein 17.5 g

Ingredients 2 -3 chicken breasts 1/2 C. raspberry vinaigrette dressing 1/2 tsp garlic powder 1/2 tsp rosemary 4 C. lettuce, torn 1 C. cucumber, sliced 1/2 C. mandarin orange, drained

1/2 C. raspberries 1/4 C. red onion, chopped 1/2 C. pecans, chopped additional raspberry vinaigrette dressing

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it 1/2 C. dressing with garlic powder and rosemary. 3. Add the chicken breasts and toss them to coat. Cover the bowl and chill it in the fridge for 1 h to overnight. 4. Drain the chicken breasts and grill them for 5 to 7 min on each side. Serve them warm. 5. Enjoy.

Fruity Chicken Salad

51

GINGER SESAME

Chicken and Noodles

Prep Time: 24 hrs Total Time: 25 hrs 15 mins Servings per Recipe: 3 Calories 959.8 Fat 48.1 g Cholesterol 291.2 mg Sodium 1654.7 mg Carbohydrates 30.0 g Protein 97.9 g

Ingredients 3 lbs. bone-in chicken breasts Marinade 2 tbsp rice vinegar 2 tbsp low sodium soy sauce 1 tsp dark sesame oil 1 tsp grated ginger Sauce 1/4 C. hoisin sauce 1/4 C. ketchup 2 tbsp low sodium soy sauce

2 tbsp honey 1 tsp grated ginger 1 tsp dark sesame oil Garnish 1 tbsp toasted sesame seeds 2 -3 C. uncooked mai fun rice noodles cooking oil

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it all the marinade ingredients. 3. Add to it the chicken breasts and stir them to coat. Cover the bowl and refrigerate it overnight.Place a deep pan over medium heat. Heat in it 2 inches of oil. 4. Place in it some of the mai noodles and fry it until it floats on top. 5. Drain it immediately and place it on paper towels to drain. 6. Repeat the process with the remaining noodles. 7. To prepare the glaze sauce: 8. Place a heavy saucepan over medium heat. Stir in it all the sauce ingredients. 9. Heat them until they start boiling. Lower the heat and let it cook for 4 min. 10. Once the time is up, turn off the heat and let it lose heat completely. 11. To prepare the basting marinade: 12. Drain the chicken breasts and place them aside. Pour the marinade into a heavy saucepan. 52

Ginger Sesame Chicken and Noodles

13. Heat them until they start boiling. Lower the heat and let them cook for 3 min. 14. Turn off the heat and let it lose heat completely. 15. Grill the chicken breasts for 50 to 75 min overall while basting them with marinade. 16. Once the time is up, coat them with the glaze sauce. Grill them for few more minutes until they become sticky. 17. Arrange the noodles between serving plates. Top them with the chicken breasts then serve them warm. 18. Enjoy.

53

ASHLEIGH’S

Hot Jamaican Chicken

Prep Time: 30 mins Total Time: 1 day 1 hr Servings per Recipe: 6 Calories 279 Fat 12 Carbohydrates 67 Protein 309 Cholesterol 17 Sodium 25.3

Ingredients

Directions

1 large red onion 3 cloves garlic 1 habanero pepper, seeded 1 tbsp fresh ginger root 1/4 C. olive oil 1/4 C. brown sugar 3 tbsp red wine vinegar 3 tbsp orange juice concentrate, thawed 1 tsp soy sauce 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/2 C. chopped cilantro 1/2 tsp salt and pepper to taste 6 skinless, boneless chicken breast halves

1. Get a food processor: Combine in it the onion, garlic, habanero pepper, and ginger. Process them until they become smooth. 2. Add the olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. Blend them smooth again. 3. Get a large mixing bowl: Place in it the chicken breasts and pour the marinade all over it. Stir them well to coat. 4. Cover the bowl with a plastic wrap. Place it in the fridge for an overnight. 5. Before you do anything else, preheat the grill and grease it. 6. Drain the chicken breasts from the marinade and cook them for 10 to 12 min on each or until they are done to your liking. 7. Serve your grilled chicken breasts with your favorite salad. 8. Enjoy.

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Ashleigh’s Hot Jamaican Chicken

Honey Dijon Onions

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 4 Calories 85.9 Fat 3.4 g Cholesterol 0.0 mg Sodium 16.1 mg Carbohydrates 14.3 g Protein 0.5 g

Ingredients 1 red onion, sliced 1 yellow onion, sliced 1 tbsp olive oil 2 tbsp honey

1 tsp rosemary, chopped 1 tsp Dijon mustard

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it the oil, honey, rosemary and Dijon mustard. Coat the onion slices with the honey mixture. Grill them for 3 to 4 min until they become soft. Serve them warm. Enjoy.

Honey Dijon Onions

57

POTATO SALAD

Summers

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 427.8 Fat 17.0 g Cholesterol 25.2 mg Sodium 1198.1 mg Carbohydrates 57.7 g Protein 12.1 g

Ingredients 5 medium potatoes 1/2 C. mayonnaise 1/4 C. white vinegar 2 tsp sugar 1 tsp salt 1 tsp dry mustard 1/4 tsp ground black pepper

8 slices cooked turkey bacon, crumbled 1 C. chopped celery 1/3 C. chopped green onion

Directions 1. Before you do anything, preheat the grill and grease it. 2. Place a large saucepan of salted water over high heat. 3. Add to it the potatoes and heat it until it starts boiling. Let them cook until they become soft. 4. Get a mixing bowl: Whisk in it the mayonnaise, vinegar, sugar, salt, mustard, and pepper. 5. Stir in the potatoes, bacon, celery, and onion. 6. Get a large piece of foil. Fold it in half. Pour in the middle of it the potato mixture. 7. Pull the foil over the mixture and pinch it to seal it. 8. Grill it for 10 min on each side. Serve it warm. 9. Enjoy.

58

Potato Salad Summers

Grilled

Chicken Quarters

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 85.9 Fat 413.6 Cholesterol 38.6 g Sodium 53.4 mg Carbohydrates 52.0 mg Protein 4.4 g

Ingredients 1 whole chicken, quartered lengthwise 2 limes, juice 1/2 C. olive oil 1 onion, minced

1/2 tsp saffron salt and pepper

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Stir in it all the ingredients. Cover the bowl and let it marinate for at least 1 h. Drain the chicken pieces from the marinade. Grill them for 12 to 16 min on each side. Serve them warm with some grilled veggies. Enjoy.

Grilled Chicken Quarters

59

PIZZA

Mexicana

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 197.7 Fat 10.7 g Cholesterol 88.5 mg Sodium 660.4 mg Carbohydrates 4.9 g Protein 19.7 g

Ingredients pizza dough 2 tbsp cornmeal 1 tsp olive oil 18 large shrimp, peeled and deveined 1/8 tsp salt 1 C. shredded part-skim mozzarella cheese

1 C. queso fresco, crumbled 3 tbsp salsa verde 1/4 C. cilantro leaves

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Stir in it all the cheeses. 3. Press the shrimp onto skewers. 4. Season them with a pinch of salt then spray them with a cooking spray. 5. Grill them for 2 to 3 min on each side. Let it lose heat for a while then chop it. 6. Sprinkle some cornmeal in a baking sheet. Layover it the dough. 7. Coat it with olive oil. Slide it over the grill and let it cook for 3 to 4 min. 8. Flip the pizza crust and top it with salsa leaving the sides empty. 9. Sprinkle the chopped shrimp and cheese on top. Let the pizza cook 3 to 4 min. 10. Garnish it with cilantro then serve it right away. 11. Enjoy.

60

Pizza Mexicana

Flamed

Onions

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 1069.5 Fat 61.8 g Cholesterol 92.4 mg Sodium 1318.6 mg Carbohydrates 112.8 g Protein 18.6 g

Ingredients 2 large sweet red onions 12 slices turkey bacon, sliced into strips 1/2 C. packed brown sugar 1/2 C. balsamic vinegar 1/4 C. molasses

2 tbsp barbecue sauce ground pepper

Directions 1. 2. 3. 4. 5.

Before you do anything else, preheat the grill and grease it. Slice each onion into 12 wedges. Lay a strip of bacon over each onion wedge and wrap it. Secure it with a toothpick. Repeat the process with the remaining onion and bacon strips. Get a mixing bowl: Whisk in it the brown sugar, vinegar, molasses, fresh ground pepper and barbecue sauce. 6. Place the onion and bacon skewers in a roasting dish. Pour half of the vinegar marinade all over them. 7. Layover it a plastic wrap to cover it. Chill it in the fridge for 60 min while turning the skewers halfway through. 8. Drain the onion and bacon skewers. 9. Grill them for 8 to 9 min on each side while basting them with the remaining marinade. 10. Enjoy.

Flamed Onions

61

6-INGREDIENT

Potato Skewers

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 244.5 Fat 9.3 g Cholesterol 0.0 mg Sodium 14.0 mg Carbohydrates 36.4 g Protein 4.3 g

Ingredients 4 lbs. tiny new potatoes salt 1/3 C. olive oil 2 tsp minced garlic

1/2 tsp dried thyme 1/2 tsp black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Before you do anything, preheat the grill and grease it. Place a large saucepan of salted water over high heat. Cook in it the potatoes for 10 to 14 min until they become soft. Once the time is up, drain them and transfer them to a mixing bowl. Add the oil with garlic, thyme, and pepper. Toss them to coat. Place the potatoes over the grill and cook them for 10 min while turning them. Serve your grilled potatoes warm. Enjoy.

6-Ingredient Potato Skewers

Baja

Bananas

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 423.8 Fat 12.9 g Cholesterol 42.0 mg Sodium 55.7 mg Carbohydrates 80.3 g Protein 1.8 g

Ingredients 8 bananas, sliced in half lengthwise 1 C. white sugar 1 tbsp cinnamon 1 (15 oz.) jars Mexican crema Sauce 1 C. brown sugar

3 tbsp butter 3/4 C. warmed heavy cream

Directions 1. To prepare the caramel sauce: 2. Place a heavy saucepan over low heat. Heat in it the butter. 3. Add the brown sugar with whipping cream. 4. Let them cook for 8 to 9 min while stirring until the sauce thickens. 5. Once the time is up, turn off the heat and let the sauce cool down completely. 6. To prepare the bananas: 7. Before you do anything, preheat the grill and grease it. 8. Get a shallow plate. Stir in it the cinnamon and sugar. 9. Coat the banana halves with the sugar mixture. 10. Grill them for 2 to 3 min on each side until they become caramelized. 11. Serve your caramelized bananas with caramel sauce and some vanilla ice cream. 12. Enjoy.

Baja Bananas

63

BLACKENED

Watermelon

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 8 Calories 29.8 Fat 3.3 g Cholesterol 0.0 mg Sodium 0.0 mg Carbohydrates 0.0 g Protein 0.0 g

Ingredients 8 slices seedless watermelon, wedges 2 tbsp olive oil sea salt ground pepper

Directions 1. 2. 3. 4. 5. 6.

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Before you do anything, preheat the grill and grease it. Season the watermelon wedges with some salt. Place in a colander to drain for 35 min. Rinse the watermelon wedges with some water. Pat them dry with some paper towels. Coat the watermelon wedges with some olive oil. Grill them for 2 to 3 min on each side. Season your grilled watermelon with some salt and pepper then serve it warm. Enjoy.

Blackened Watermelon

Easy BBQ

Prep Time: 5 mins

Gyros

Total Time: 5 mins Servings per Recipe: 2 Calories 374.1 Fat 8.7 g Cholesterol 76.1 mg Sodium 540.2 mg Carbohydrates 39.5 g Protein 32.3 g

Ingredients 6 -8 oz. grilled chicken breasts, diced 2 tbsp mayonnaise 2 tsp barbecue sauce 1 -2 tbsp blue cheese

2 -4 lettuce leaves 2 pita pockets

Directions 1. Get a mixing bowl: Whisk in it the chicken, mayonnaise and BBQ sauce. Stir in the blue cheese. 2. Arrange the lettuce leaves in pita pockets. Top them with chicken and cheese dressing. 3. Serve your sandwiches immediately. 4. Enjoy.

Easy BBQ Gyros

67

DIJON EGGPLANT

and Mushrooms

Prep Time: 8 mins Total Time: 13 mins Servings per Recipe: 2 Calories 456.0 Fat 23.6 g Cholesterol 0.0 mg Sodium 206.3 mg Carbohydrates 57.6 g Protein 17.9 g

Ingredients 1/2 lb. baby zucchini, halved lengthwise 2 -3 baby eggplants sliced lengthwise 12 baby portabella mushrooms, criminis 1/2 lemon, juice 2 tsp Dijon mustard 2 tsp grill seasoning or dry rub

1 tbsp Worcestershire sauce 1 large garlic clove, crushed 3 tbsp extra virgin olive oil

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it the lemon juice with mustard, grill seasoning, Worcestershire sauce, garlic and olive oil. 3. Get a large zip lock bag. Place in it the veggies and pour over them the lemon dressing. 4. Seal the bag and chill it in the fridge for 10 min. 5. Drain the veggies and grilled until they become charred on both sides. Serve them warm. 6. Enjoy.

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Dijon Eggplant and Mushrooms

Rusty’s

Favorite Seafood Sampler

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 737.3 Fat 64.4 g Cholesterol 101.6 mg Sodium 898.0 mg Carbohydrates 29.8 g Protein 14.9 g

Ingredients 12 large shrimp 20 large sea scallops 1 green pepper 1 large Spanish onion 16 medium mushrooms, whole Marinade 4 tbsp ginger, minced 2 garlic cloves, minced 1/4 C. lemon juice

1/2 tsp sea salt 1/4 tsp black pepper, ground 3/4 C. olive oil 1/4 lb. butter, melted 4 tbsp honey

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it all the marinade ingredients. Get a large mixing bowl: Stir in it 1/3 of the marinade with shrimp and scallops. Cover them and place the bowl in the fridge for at least 120 min. Get a large mixing bowl: Stir in it 1/4 of the remaining marinade with onion and mushrooms. Let them sit for 35 min to marinate. Thread the shrimp, scallops, onion, and mushrooms onto skewers while alternating between them. Grill them for 3 to 5 min while turning them. Serve them warm. Enjoy.

Rusty’s Favorite Seafood Sampler

69

CHIPOTLE

Asparagus Bowls

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 187.6 Fat 14.2 g Cholesterol 0.0 mg Sodium 15.3 mg Carbohydrates 15.3 g Protein 2.9 g

Ingredients Salad 1 C. grilled corn, kernels removed and separated 1 C. grilled asparagus, sliced 3/4 C. red pepper, sliced 1 scallion, sliced Dressing 1 small chipotle pepper, discard seeds 2 tbsp vinegar 1/4 C. olive oil

3 tbsp lime juice 1 clove garlic 1/2 tsp sugar 1/2 tsp thyme leave salt and pepper

Directions 1. 2. 3. 4. 5.

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Get a food processor: Combine in it all the dressing ingredients. Blend them smooth. Get a large mixing bowl: Combine in it the corn with asparagus, pepper, and scallions. Add the dressing and toss them to coat. Place the salad in the fridge until ready to serve. Enjoy..

Chipotle Asparagus Bowls

Tallahassee Hens

Prep Time: 7 mins Total Time: 27 mins Servings per Recipe: 4 Calories 401.9 Fat 11.5 g Cholesterol 309.8 mg Sodium 814.2 mg Carbohydrates 1.2 g Protein 68.5 g

Ingredients 1 tsp ground cumin 1 tsp turmeric 1 tsp garlic powder 1 tsp salt 1/2 tsp sugar 1/4 tsp ground cinnamon

1/4 tsp cayenne pepper 2 (1 1/2 lb.) Cornish hens, halved, backbone removed lemon wedge

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Stir in it the cumin with turmeric, garlic powder, salt, sugar, cinnamon and cayenne pepper. 3. Massage the spice mixture into the Cornish hens. Let them sit in the fridge overnight to a whole day. 4. Place the Cornish hens on the grill and let them cook for 15 to 20 min on each side. 5. Serve them warm with some lime wedges. 6. Enjoy.

Tallahassee Hens

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LONDON

Summers

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 6 Calories 616.6 Fat 31.2 g Cholesterol 196.5 mg Sodium 1067.5 mg Carbohydrates 15.0 g Protein 66.1 g

Ingredients 4 lbs. London broil beef Marinade 1/2 C. ketchup 1/3 C. vinegar 1/4 C. oil 3 tbsp mustard 3 tbsp soy sauce 3 tbsp Worcestershire sauce 1 tbsp grated horseradish 2 tbsp honey

1 tsp grated ginger 3 garlic cloves, minced 1 tsp black pepper 1 tsp onion powder 1 tbsp dried parsley flakes caramelized onion

Directions 1. 2. 3. 4. 5. 6. 7.

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Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it all the marinade ingredients. Use a skewer to poke holes in the meat several times. Place it in a large zip lock bag. Pour over it the marinade and seal the bag. Place it in the fridge for 8 h. Drain the beef steak and grill it for 5 to 7 min on each side. Allow it to sit for 5 min then serve it warm. Enjoy.

London Summers

How to Make

Prep Time: 20 mins

A Burrito

Total Time: 30 mins Servings per Recipe: 1 Calories 246.9 Fat 6.3 g Cholesterol 33.3 mg Sodium 247.3 mg Carbohydrates 30.1 g Protein 16.8 g

Ingredients 1 lb. lean ground beef 1 (14 oz.) cans red kidney beans 1 C. instant rice 1 package taco seasoning mix 1 can refried beans shredded cheese sour cream 1 large tortilla

taco sauce onion chile tomatoes salsa

Directions 1. Place a large pan over medium heat. Brown in it the beef for 7 min. 2. Drain it and place it aside. Prepare the rice by following the instructions on the package. 3. Place a small saucepan over medium heat. Heat in it the refried beans for 1 to 2 min. Place a large skillet over medium heat. Stir in it the beef with taco seasoning. 4. Cover them with water. Put on the lid and let them cook for 8 min. 5. Once the time is up, stir in the rice with beans. Heat them until the liquid evaporates. Heat the tortillas in a pan or the microwave. Place them on a cutting board. 6. Top them with the heated refried beans, followed by beef mixture, cheese, sour cream and taco sauce. 7. Fold the tortillas burrito style. Place them in a grill pan and toast them for 2 to 3 min on each side. 8. Serve your burritos warm immediately with extra toppings of your choice. 9. Enjoy.

How to Make A Burrito

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GEORGIA

Peach Plates

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 124.3 Fat 0.3 g Cholesterol 0.0 mg Sodium 0.9 mg Carbohydrates 32.2 g Protein 1.4 g

Ingredients 4 ripe peaches 1 C. Greek yogurt 4 tbsp honey 1 1/4 tsp cinnamon

Directions 1. 2. 3. 4. 5. 6. 7.

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Before you do anything, preheat the grill and grease it. Slice the peaches in half, and discard their pit. Place the peach slice on the grill. Cook them for 3 to 4 min on each side. Get a mixing bowl: Whisk in it the honey with yogurt. Transfer the grilled peaches to a serving plate. Drizzle over them the yogurt sauce and serve them. Enjoy..

Georgia Peach Plates

Greek

Prep Time: 20 mins

Gyros

Total Time: 35 mins Servings per Recipe: 4 Calories 528.6 Fat 20.4 g Cholesterol 81.4 mg Sodium 1223.9 mg Carbohydrates 53.2 g Protein 33.6 g

Ingredients

Directions

Wrap 4 pita bread 4 tbsp yogurt Marinade 1/2 C. yogurt 2 tbsp honey 2 tsp fresh lemon juice 2 tsp lemon zest 2 tsp hot sauce 1 large garlic clove, minced 1 tsp dried oregano 1/2 tsp ground cumin 1/4 tsp fresh ground pepper 1/2 tsp salt 4 boneless skinless chicken breasts Relish or White Sauce 1 English cucumber, halved lengthwise and sliced 1/2 tsp salt 1 C. diced tomato 1/2 C. diced red onion, diced 6 tbsp black olives, chopped and pitted 4 tbsp parsley, chopped 2 tbsp dill weed, chopped 1 garlic clove, minced 4 tbsp extra virgin olive oil 4 tsp fresh lemon juice

1. Before you do anything else, preheat the grill and grease it. 2. For the marinade: 3. Get a large mixing bowl: Mix in it all the marinade ingredients. 4. Place the chicken breasts in a large zip lock bag. Pour over them the marinade and seal it. Place it in the fridge and let it sit for at least 4 h. 5. For the relish: 6. Place the cucumber slices in a colander. Season them with a pinch of salt. 7. Let them drain for 35 min. Rinse them and pat them dry. 8. Get a large mixing bowl: Stir in it the cucumber with tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice. 9. Cover it and place it in the fridge until ready to serve. 10. Drain the chicken breasts and grill them for 7 to 10 min on each side. 11. Place the pita bread on serving plates. 12. Slice the chicken breasts and place them on top along with the cucumber relish. 13. Serve them immediately. Enjoy.

Greek Gyros

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FLAT VEGGIE

Burger Melts

Prep Time: 25 mins Total Time: 37 mins Servings per Recipe: 5 Calories 426.7 Fat 12.5 g Cholesterol 6.3 mg Sodium 1061.0 mg Carbohydrates 65.3 g Protein 14.3 g

Ingredients 2 Morningstar Farms spicy black bean burgers 1/2 C. salsa 1 C. shredded tex-mex cheese 2 tsp taco seasoning 10 (8 inches) flour tortillas

1 tbsp butter, melted 2 1/2 C. lettuce, shredded 2 tbsp chopped bell peppers

Directions 1. Before you do anything, preheat the grill. 2. Get a mixing bowl: Mix in it the veggie burgers, salsa, cheese, and seasonings to make the filling. 3. Slice the tortillas into 7-inch triangles. Place them on a baking tray. 4. Drop 2 tbsp of the filling on each triangle. Pull the tortilla triangles over the filling to cover it. 5. Secure them with toothpicks and coat them with the melted butter. 6. Place the quesadillas on the grill and let them cook for 5 to 7 min on each side. 7. Lay the lettuce and bell peppers on a serving plate. 8. Arrange next to them the grilled quesadillas then serve them warm. 9. Enjoy.

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Flat Veggie Burger Melts

Thai

Tenderloins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 127.6 Fat 7.1 g Cholesterol 0.0 mg Sodium 1121.5 mg Carbohydrates 14.6 g Protein 3.8 g

Ingredients four 4-oz beef tenderloin steak 1 tbsp canola oil kosher salt & ground black pepper 1/4 C. water 2 tbsp sugar 1 garlic clove, minced 3 tbsp Asian fish sauce 3 tbsp fresh lime juice

1 tsp sambal oelek 1 seedless cucumber, peeled, halved and sliced 1/4 small red onion, sliced 1 C. mung bean sprouts 1/2 C. shredded mint leaf 2 tbsp dry roasted salted peanuts, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything, preheat the grill. Coat the steaks with canola oil. Sprinkle over them some salt and pepper. Grill them for 6 to 7 min on each side. Place them aside to rest for 5 min then slice them. Place a heavy saucepan over medium heat. Stir in it the water and sugar until it dissolves. Stir in the garlic, fish sauce, lime juice and sambal oelek. Turn off the heat and let them lose heat completely. Stir in the cucumber, onion, bean sprouts, mint and sliced steak. Adjust the seasoning of your steak salad. Garnish it with peanut and lime wedges then serve it. Enjoy.

Thai Tenderloins

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WRAPPED FRUIT

Kabobs

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 12 Calories 56.4 Fat 4.0 g Cholesterol 10.1 mg Sodium 33.9 mg Carbohydrates 5.5 g Protein 0.5 g

Ingredients 4 nectarines, cut into 6 wedges each 12 slices turkey bacon, halved lengthwise 4 tbsp butter, melted

1 lime, cut into wedges of fresh mint, chopped 12 bamboo skewers

Directions 1. Before you do anything, preheat the grill and grease it. 2. Lay a slice of turkey on a cutting board. Place on it a nectarine wedge then wrap it around it. 3. Thread it onto a skewer. Repeat the process with the remaining prosciutto and nectarine wedges. 4. Coat them with melted butter and grill them for 1 to 2 min on each side. 5. Serve your nectarine skewers with lime wedges and mint. 6. Enjoy.

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Wrapped Fruit Kabobs

California

Creole Salmon

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 539.5 Fat 32.9 g Cholesterol 78.2 mg Sodium 141.3 mg Carbohydrates 25.7 g Protein 39.5 g

Ingredients 3/4 C. frozen corn 2 tomatoes, cored and chopped 2 avocados, halved, pitted & diced 1/2 red onion, chopped 2 tbsp parsley, chopped 3 tbsp olive oil 2 tbsp lemon juice

kosher salt and ground pepper 4 (6 oz.) salmon, filets 1/2 tsp creole seasoning, see appendix

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a large mixing bowl: Mix in it the corn, tomatoes, avocados, onion, parsley, olive oil and lemon juice. 3. Stir in a pinch of creole seasoning, a pinch of salt and pepper. 4. Place the tomato relish in the fridge until ready to serve. 5. Coat the salmon steaks with olive oil. Season them with a pinch of creole seasoning. 6. Grill them for 4 to 5 min on each side. 7. Serve your grilled salmon right away with tomato relish. 8. Enjoy..

California Creole Salmon

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CAESAR SALAD

Summers

Prep Time: 1 hr Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 572.6 Fat 40.8 g Cholesterol 268.4 mg Sodium 2051.3 mg Carbohydrates 18.0 g Protein 32.5 g

Ingredients nonstick cooking spray 1 C. Caesar salad dressing, divided 1 tsp parsley, chopped 1 lb. shrimp, cleaned and deveined 8 C. torn romaine lettuce 1 1/2 C. seasoned croutons

1/4 C. parmesan cheese 1 -2 C. cherry tomatoes ground black pepper

Directions 1. 2. 3. 4.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it the parsley with 1/2 C. of caesar dressing. Add the shrimp and stir them to coat. Cover the bowl and let it sit for 60 min. Drain the shrimp from the marinade and thread it onto skewers. Grill them for 2 to 3 min on each side. 5. Arrange the lettuce, cheese, cherry tomatoes, croutons and shrimp skewers on a serving plate. 6. Serve them right away with extra toppings of your choice. 7. Enjoy.

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Caesar Salad Summers

Kiss the Cook

Prep Time: 30 mins

Steaks

Total Time: 50 mins Servings per Recipe: 2 Calories 271.1 Fat 27.7 g Cholesterol 0.0 mg Sodium 1230.4 mg Carbohydrates 7.5 g Protein 1.0 g

Ingredients 2 lbs. chuck steaks 1/3 C. lemon juice 1/4 C. olive oil 2 tbsp onions, minced 1 garlic clove, minced

1 tbsp chili powder 1 tsp salt 2 tsp ground ginger

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything, preheat the grill and grease it. Get a large zip lock bag. Place in it the steaks. Get a large mixing bowl: Whisk in it the remaining ingredients to make the marinade. Pour it over the steaks and seal the bag. Let it sit in the fridge overnight. Drain the steaks from the marinade and grill them for 8 to 10 min on each side. Serve your grilled steaks with toppings of your choice. Enjoy.

Kiss the Cook Steaks

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ITALIAN SUMMER

Burgers

Prep Time: 20 mins Total Time: 34 mins Servings per Recipe: 8 Calories 398.0 Fat 14.4 g Cholesterol 81.5 mg Sodium 676.8 mg Carbohydrates 33.9 g Protein 32.0 g

Ingredients 1/4 C. egg white 2/3 C. chopped onion 1/2 C. grated parmesan cheese 1/4 C. snipped fresh oregano and basil 1/4 C. tomato sauce 2 garlic cloves, minced 1/2 tsp salt 3/4 tsp ground black pepper 1 lb. lean ground beef

1 lb. uncooked ground turkey 8 kaiser rolls, split Dijon mustard 16 slices tomatoes fresh oregano

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a large mixing bowl: 3. Mix in it the egg white, with beef, onion, Parmesan cheese, oregano and/or basil, tomato sauce, garlic, salt, and pepper. 4. Form the mixture into 8 burgers. Grill them for 7 to 9 min on each side. 5. Serve them warm with toppings of your choice. 6. Enjoy.

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Italian Summer Burgers

Balsamic

Pepper Bowls

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 6 Calories 179.3 Fat 10.2 g Cholesterol 16.8 mg Sodium 711.3 mg Carbohydrates 18.6 g Protein 6.0 g

Ingredients 2 lbs. bell peppers salt and pepper 2 tsp oregano, chopped 1 tsp thyme, chopped 1 tsp rosemary, chopped 1/4 lb. feta cheese, drained and cubed 16 kalamata olives 1 tbsp balsamic vinegar

Sauce 3 garlic 1 tsp salt 3 tbsp balsamic vinegar 2 -4 tbsp olive oil 1/2 tsp ground pepper

Directions 1. Before you do anything, preheat the grill and grease it. 2. To prepare the basting sauce: 3. Get a mixing bowl: Mince in it the garlic with salt using a fork. 4. Add to it the balsamic vinegar, olive oil, and pepper. Mix them well. 5. Seed, core and slice the bell peppers into 3 pieces. 6. Add them to the bowl of the garlic sauce and toss them to coat. 7. Drain the bell pepper pieces from the marinade. Grill them for 4 to 5 min on each side. 8. Cut the peppers into strips and place them in a serving plate. 9. Sprinkle over them some salt and pepper. Top them with herbs, olives, and feta cheese. 10. Top them with 1 tbsp of balsamic vinegar then serve it. 11. Enjoy.

Balsamic Pepper Bowls

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NEW YORK

Balcony Steaks

Prep Time: 4 hrs 20 mins Total Time: 4 hrs 28 mins Servings per Recipe: 4 Calories 679.3 Fat 35.5 g Cholesterol 257.9 mg Sodium 749.7 mg Carbohydrates 1.3 g Protein 82.9 g

Ingredients 3 1/2-4 lbs. tri-tip roast 1/4 C. low sodium soy sauce 2 tbsp light olive oil 2 tbsp water

1 -2 tbsp McCormick's Montreal Brand steak seasoning 1/2 tsp garlic powder

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it the soy sauce with oil, water, steak seasoning and garlic powder. 3. Get a large zip lock bag. Place in it the roast and pour over it the marinade. 4. Seal it and place it in the fridge for 5 to 9 h. 5. Drain the roast and grill it for 18 to 22 min on each side. Serve it warm. 6. Enjoy.

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New York Balcony Steaks

Ginger Cilantro Shrimp

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 2 Calories 187.7 Fat 4.5 g Cholesterol 285.7 mg Sodium 1787.0 mg Carbohydrates 2.7 g Protein 31.8 g

Ingredients 1 lb. prawns, or large shrimp, fresh and raw, peeled and deveined Marinade 1 tbsp light soy sauce 1 tsp rice wine 1 tsp toasted sesame oil

Sauce 2 tbsp cilantro, minced 2 tsp Chinese white rice vinegar 1 tsp ginger, peeled and chopped

Directions 1. Before you do anything, preheat the grill. 2. Get a mixing bowl: Whisk in it the marinade ingredients. Stir in the prawns and let them sit for 12 min. 3. Drain the shrimp from the marinade and thread them onto skewers. 4. Grill them for 3 to 4 min on each side. 5. Get a mixing bowl: Mix in it the cilantro with vinegar, and ginger. 6. Serve your shrimp skewers with cilantro sauce. 7. Enjoy.

Ginger Cilantro Shrimp

89

HOT AND SPICY

Parcels

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 211.8 Fat 2.3 g Cholesterol 68.4 mg Sodium 194.7 mg Carbohydrates 18.9 g Protein 27.9 g

Ingredients 4 boneless skinless chicken breasts 1/2 C. sweet and sour sauce 1 (8 oz.) cans pineapple chunks, drained 1 medium bell pepper, strips

1/4 small onion, cut into small wedges 1/2 C. chow mein noodles

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Before you do anything, preheat the grill. Get 4 large pieces of foil. Coat it with a cooking spray. Place each chicken breast on a piece of foil. Top each one of them with 1 tbsp of sour and sweet sauce, 1/4 of the pineapple, bell pepper, and onion. Drizzle over them the remaining sauce. Pull the foil over the chicken breasts and fold them tightly. Put them on the grill and let them cook for 10 to 12 min on each side. Serve your grilled chicken breasts warm with some noodles. Enjoy.

Hot and Spicy Parcels

Shanghai Satay

Prep Time: 2 hrs 35 mins Total Time: 2 hrs 47 mins Servings per Recipe: 8 Calories 180.5 Fat 6.6 g Cholesterol 65.8 mg Sodium 924.2 mg Carbohydrates 1.4 g Protein 27.5 g

Ingredients 1/4 C. soy sauce 3 tbsp vegetable oil 2 tbsp fish sauce 2 tsp ginger, chopped 2 tsp garlic, chopped 1 tsp ground coriander 1/2 tsp red pepper flakes

2 lbs. boneless skinless chicken breasts, trimmed and cut into strips peanut sauce chopped peanuts cilantro

Directions 1. Get a mixing bowl: Whisk in it the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. 2. Season the chicken with some salt and pepper. Place them in a large zip lock bag. 3. Pour over it them marinade and seal it. Place it in the fridge for 120 min. 4. Before you do anything, preheat the grill and grease it. 5. Drain the chicken strips from the marinade and thread them onto skewers. 6. Grill them for 3 to 4 min on each side. Serve them warm with toppings of your choice. 7. Enjoy.

Shanghai Satay

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MIXED

French Fries Outdoors

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 5 Calories 127.6 Fat 5.5 g Cholesterol 0.0 mg Sodium 251.4 mg Carbohydrates 18.1 g Protein 1.9 g

Ingredients 1 large sweet potato, strips 1 large russet potato, strips 2 tbsp vegetable oil 1 -2 tsp chopped a chipotle chile in adobo

1/2 tsp salt 1/4 tsp ground cumin

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Stir in it 1 tbsp of oil with potato strips. Spread it in a grilling basket and place it over the grill. Let them cook for 12 to 16 min while turning them. Get a mixing bowl: Whisk in it the oil, the chilies, salt, and cumin. Get a shallow serving bowl: Toss in it the grilled potatoes wedges with chile sauce then serve it. 7. Enjoy.

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Mixed French Fries Outdoors

Summer

Veggie Burgers

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 8 Calories 193 kcal Fat 4.3 g Carbohydrates 31.9g Protein 6.9 g

Ingredients 2 tsp olive oil 1 small onion, grated 2 cloves crushed garlic 2 carrots, shredded 1 small summer squash, shredded 1 small zucchini, shredded 1 1/2 C. rolled oats

1/4 C. shredded Cheddar cheese 1 egg, beaten 1 tbsp soy sauce 1 1/2 C. all-purpose flour

Directions 1. Before you do anything heat the grill and grease it. 2. Place a large skillet on medium heat. Add the oil and heat it. Stir in the onion with garlic and cook them for 6 min. 3. Add the carrots, squash, and zucchini then cook them for 3 min. turn off the heat. Stir in the oats, cheese, soy sauce, egg, salt and pepper. 4. Get a mixing bowl: Add the veggies mix to the bowl and cover it. Place it in the fridge for 1 h 15 min. Shape the mix into 8 cakes. 5. Spoon the flour into a dish. Dust the veggies burgers with flour and cook them in the grill for 6 min on each side. 6. Serve your burgers with your favorite toppings.

Summer Veggie Burgers

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HOT CANADIAN

Chicken

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 4 Calories 193.2 Fat 3.0 g Cholesterol 75.5 mg Sodium 139.9 mg Carbohydrates 14.9 g Protein 25.2 g

Ingredients 1/2 large onion, halved lengthwise and sliced kosher salt 1/4 C. pure maple syrup

1 tbsp chili paste with garlic, see appendix 4 large boneless skinless chicken breasts

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Before you do anything, preheat the grill and grease it. Get a roasting dish. Combine in it 2 tsp of salt with onion. Let them sit for 16 min. Once the time is up, stir in the maple syrup with chili paste. Add the chicken breasts and cover them with the onion mixture. Put on the lid and let it sit in the fridge for 35 min. Drain the chicken breasts and grill them for 5 to 7 min on each side. Serve them warm. Enjoy.

Hot Canadian Chicken

Southwest

Seafood Tacos

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 440.4 Fat 21.7 g Cholesterol 257.1 mg Sodium 1396.2 mg Carbohydrates 36.7 g Protein 28.1 g

Ingredients 1/2 C. sour cream 3 tbsp mayonnaise 3 tbsp milk 1/2 tsp ground cumin 1 1/2 lbs. large shrimp, peeled 3 tbsp butter, melted 2 large garlic cloves, minced

4 limes, quartered 1/2 tsp kosher salt 48 inches corn tortillas 2 -3 C. shredded green cabbage bottled green tomatillo salsa

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything, preheat the grill. Get a mixing bowl: Mix in it the sour cream, mayonnaise, milk, and cumin. Get a mixing bowl: Mix in it the garlic with butter. Thread the shrimp onto skewers. Coat them with the butter mixture. Season them with a pinch of salt then grill them for 3 to 4 min on each side. Heat the tortillas on the grill for 40 sec to 1 min on each side. Place the tortillas on serving plates. Top them with shrimp, cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime. 8. Wrap your tortillas then serve them right away. 9. Enjoy.

Southwest Seafood Tacos

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NEW YORK

Grilled Pizza

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 201.3 Fat 15.2 g Cholesterol 34.4 mg Sodium 528.0 mg Carbohydrates 6.9 g Protein 9.1 g

Ingredients Dough 1 prepared pizza dough Toppings 1 1 tsp olive oil 1/2 C. pizza sauce 1 small red bell pepper, sautéed until softened 1 small yellow bell pepper, sautéed until softened 1/2 onion, sliced and sautéed 3 beef links sausage, sliced and cooked

1 C. mozzarella cheese, shredded 1 tbsp dried Italian herb seasoning 1/2 tsp garlic powder olive oil Topping 2 1/4 C. pesto sauce

Directions 1. 2. 3. 4. 5. 6. 7.

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Before you do anything, preheat the grill and grease it. Cut the dough into 4 pieces. Flatten them on a floured board into 1/4 inch circles. Coat one side of the dough circle with olive oil. Grill them for 1 to 2 min. Flip them then coat the other side with olive oil. Top them with sauce, peppers, onions, sausage, cheese, a sprinkle of herbs and pesto sauce. Put on the lid and let the pizzas cook for 2 to 3 min. Serve them warm. Enjoy.

New York Grilled Pizza

Asian

Summer Pasta Salad

Prep Time: 2 hrs Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 469.7 Fat 29.7 g Cholesterol 92.8 mg Sodium 569.1 mg Carbohydrates 16.8 g Protein 35.1 g

Ingredients 4 boneless chicken breasts 2 cloves garlic, minced 2 whole shallots, chopped 1/8 C. vegetable oil 2 C. iceberg lettuce, shredded 1 cucumber, sliced 1/4 C. chopped of fresh mint 1/4 C. unsalted, chopped roasted peanuts 1/2 C. rice vermicelli

Dressing 4 oz. water 1 oz. lime juice 2 oz. fish sauce 1 oz. sugar 1 tsp chopped garlic 1 tsp crushed red pepper flakes 2 tsp vegetable oil

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a large mixing bowl: Combine in it the garlic, shallots, salt, pepper and vegetable oil. Stir in it the chicken breasts and coat them with the marinade. Cover it with a plastic wrap and let it sit for 60 min. 3. For the dressing: 4. Get a mixing bowl: Whisk in it all the dressing ingredients. 5. Place it aside until ready to serve. Prepare the pasta by following the instructions on the package. Cook it for only 4 min. 6. Drain it and place it aside. Drain the chicken breasts and grill them for 6 to 8 min on each side. Arrange the lettuce and cucumber in a serving plate. Top it with noodles. Place the chicken breasts on top. 7. Drizzle the dressing over them. Garnish them with mint and peanuts then serve them immediately. Enjoy.

Asian Summer Pasta Salad

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LITTLE BROCCOLI

Picnic Parcels

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 66.3 Fat 6.7 g Cholesterol 0.0 mg Sodium 0.9 mg Carbohydrates 1.4 g Protein 0.2 g

Ingredients 1 lb. Broccolini, chopped 1 -2 tbsp olive oil coarse salt 3 garlic cloves, minced

Directions 1. 2. 3. 4. 5.

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Get two 16 inches long pieces of foil. Place 1/2 lb. of broccolini on each piece of foil. Top them with garlic, olive oil, and salt. Wrap the foil tightly around it. Grill them for 14 to 16 min on each side. Serve it warm. Enjoy.

Little Broccoli Picnic Parcels

Hibachi

Tilapia

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 340.7 Fat 21.6 g Cholesterol 70.3 mg Sodium 185.3 mg Carbohydrates 11.2 g Protein 26.8 g

Ingredients 4 tilapia fillets 1 orange, sliced 1/2 C. plain yogurt 1/2 C. coriander, chopped 1/4 C. mayonnaise 4 tbsp olive oil 2 tbsp orange rind

2 tbsp orange juice 2 tbsp gingerroot, chopped 1 tbsp lime juice salt and pepper

Directions 1. Before you do anything, preheat the grill. 2. Get a mixing bowl: Whisk in it 2 tbsp olive oil, with orange rind, orange juice, ginger root, 1/4 C. coriander, a pinch of salt and pepper. 3. Get 4 large pieces of foil. Grease them with a cooking spray. 4. Place each fish in a piece of foil. Top them with the ginger mixture and 2 orange slices on top. 5. Pull the foil edges over the mixture and seal them in the shape of packets. 6. Grill the fish packets for 15 to 17 min on each side. 7. Get a mixing bowl: Whisk in it the yogurt, mayonnaise, lime juice, remaining olive oil and remaining coriander to make the dressing. 8. Serve your fish packets warm with the yogurt dressing. 9. Enjoy.

Hibachi Tilapia

101

LAMB CHOPS

101

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 683.6 Fat 51.2 g Cholesterol 140.6 mg Sodium 520.6 mg Carbohydrates 22.2 g Protein 32.6 g

Ingredients 2 tbsp jam 2 tbsp ketchup 2 tbsp soy sauce 2 tbsp brown sugar 1 tbsp dry mustard

2 tsp Worcestershire sauce 12 lamb loin chops 6 slices pineapple

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it the current jam, ketchup, soy sauce, brown sugar, mustard and Worcestershire sauce. 3. Get a large zip lock bag: Place in it the lamb chops and pour over them the jam marinade. 4. Seal the bag and place it in the fridge for at least 30 min. 5. Place in it the pineapple slices and let them cook for 6 to 8 min on each side until they become charred. 6. Cook the lamb chops for 12 to 16 min on each side until they are done to your liking. 7. Serve your lamb chops warm with grilled pineapple and extra toppings of your choice. 8. Enjoy.

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Lamb Chops 101

Tandoori

Chicken Griller

Prep Time: 5 mins Total Time: 19 mins Servings per Recipe: 8 Calories 235.7 Fat 6.3 g Cholesterol 94.9 mg Sodium 129.4 mg Carbohydrates 6.3 g Protein 37.5 g

Ingredients 6 (7 oz.) skinless chicken breast halves 2 C. plain yogurt 2 tbsp ground coriander 2 tbsp mild paprika 1 1/2 tbsp ground cumin 1 1/2 tbsp fresh ginger 1 tbsp fresh garlic

1 tbsp ground black pepper 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/4 tsp ground cloves 1 tbsp vegetable oil salt and pepper

Directions 1. In a bowl, add all the ingredients except the chicken breast halves and mix until well combined. 2. Add the chicken breast halves and coat with the marinade generously. 3. Place in the fridge for all the night. 4. Set your barbecue grill for medium heat and grease the grill grate. 5. Cook the chicken breast halves onto the grill for about 14 minutes, flipping once half way through. 6. Remove from the grill and place the chicken breast halves onto the cutting board for about 5 minutes. 7. Cut each chicken breast half into 1/2-inch-thick slices crosswise diagonally. 8. Enjoy..

Tandoori Chicken Griller

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SOUTHWEST

Spicy Kababs

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 252.1 Fat 8.1 g Cholesterol 79.5 mg Sodium 1032.6 mg Carbohydrates 17.7 g Protein 27.7 g

Ingredients Sauce 1/2 C. plain yogurt 2 green onions, chopped 2 jalapeno peppers, seeded and chopped 2 tbsp brown sugar 1 tbsp lime juice 1/4 C. fresh cilantro, chopped Spice Mix 1 -2 tbsp cayenne pepper 1 tbsp paprika 1 tbsp garlic powder 1/2 tbsp dried oregano leaves 1/2 tbsp dried thyme leaves 1/2 tbsp onion powder 1/2 tbsp salt

1/4 tsp black pepper 1/4 tsp white pepper Chicken 4 boneless skinless chicken breast halves, cubed 2 tbsp fiery spice blend seasoning 1 tbsp lime juice 1 tbsp olive oil Kabobs 8 wooden skewers 6 jalapeno peppers, seeded and quartered 1 small onion, peeled and quartered 1 fresh pineapple, cubed

Directions 1. 2. 3. 4. 5. 6. 7. 8. 106

Before you do anything, preheat the grill and grease it. To prepare the sauce: Get a blender: Combine in it all the ingredients with a pinch of salt and pepper. Blend them smooth. Pour it into a bowl and place it in the fridge until ready to use. To prepare the spice blend: Get a mixing bowl: Combine in it all the ingredients. Place it aside. To prepare the chicken: Get a mixing bowl: Toss in it the chicken breasts with 2 tbsp of the spice mix, onion, and pineapple. Southwest Spicy Kababs

9. Let it sit in the fridge for 3 h to 25 h. 10. Get a mixing bowl: Combine in it the onion with jalapeno and some olive oil. Let them sit for few minutes. 11. Drain the jalapeno, chicken, and onion. Thread them onto skewers while alternating between them. 12. Grill the chicken skewers for 6 to 8 min on each side. Serve them warm. 13. Enjoy.

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JAKARTA

Griller (Orange Peanut Chicken)

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 357.6 Fat 14.0 g Cholesterol 65.8 mg Sodium 182.4 mg Carbohydrates 28.6 g Protein 31.8 g

Ingredients 1/2 C. orange juice 1/4 C. peanut butter 1 tbsp curry powder 1 lb. boneless skinless chicken breast, strips 1 medium bell pepper, strips

1/2 C. shredded coconut, toasted 1/2 C. golden raisin cooked rice

Directions 1. Get a food processor: Combine in it the orange juice, peanut butter, and curry powder. Blend them smooth. 2. Get a large mixing bowl: Combine in it the chicken strips with orange marinade. 3. Cover the bowl with a plastic wrap. Let it sit in the fridge for 60 min. 4. Once the time is up, preheat the grill and grease it. 5. Drain the chicken strips and thread them onto skewers. 6. Grill them for 4 to 5 min on each side then serve them warm. 7. Enjoy.

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Jakarta Griller

Cotija Corn

with Garlic Butter

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 813.9 Fat 55.6g Cholesterol 139.3mg Sodium 241.6mg Carbohydrates 78.1g Protein 19.3g

Ingredients 8 ears corn 4 limes, fresh quartered garlic butter, recipe follows 1/2 C. Cotija cheese, grated 2 tbsp chives, chopped Flavored Butter 1 C. unsalted butter, slightly softened

8 garlic cloves, peeled and chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives salt & ground black pepper

Directions 1. 2. 3. 4.

Before you do anything, preheat the grill and grease it. Pull back the corn husks without peeling them off. Discard the silks then pull the husk back to cover the corn with it. Get a large bowl: Place it in the ears of corn. Cover them with water and let sit for 35 min. 5. Once the time is up, drain the corn and place them on the grill. 6. Put on the lid and let them cook for 16 to 22 min. 7. Get a small mixing bowl: Mix in it the butter with garlic, habanero pepper, chives, a pinch of salt and pepper. 8. Once the time is up, pull the down the corn husks and coat the ears of corn with the garlic butter mix. 9. Place them on a serving plate. Drizzle over them the lime juice followed by the Cotija cheese. 10. Serve your grilled corn right away. 11. Enjoy.

Cotija Corn with Garlic Butter

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GRAN MUNDO

Bistec

Prep Time: 35 mins Total Time: 41 mins Servings per Recipe: 4 Calories 271.4 Fat 13.4g Cholesterol 89.5mg Sodium 506.6mg Carbohydrates 2.5g Protein 33.6g

Ingredients 4 garlic cloves, peeled 1 tsp kosher salt 1/2 tsp pepper 1/2 tsp cumin 1/4 C. lime juice

2 tbsp olive oil 1 lb. steak, chopped

Directions 1. Get a blender: Combine in it the garlic with salt, cumin, lime juice, olive oil and black pepper. Blend them smooth. 2. Get a large zip lock bag. Place in it the steak. Pour the marinade over it. Seal the bag. 3. Let the steak marinate for at least 1 h. 4. Before you do anything, preheat the grill and grease it. 5. Drain the steak and place the remaining marinade aside. 6. Cook the steak on the grill for 3 to 5 min on each side while basting it with the marinade. 7. Serve your steak warm with your favorite toppings. 8. Enjoy.

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Gran Mundo Bistec

Mexican

Street Corn

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 265 Fat 20.3g Cholesterol 29mg Sodium 246mg Carbohydrates 19.9g Protein 5.1g

Ingredients 1/2 C. mayonnaise 1 lime, juiced 1 tbsp ground ancho chile pepper 1 tsp smoked paprika 8 ears corn on the cob, husked

1/4 C. butter, melted 1/2 C. grated Cotija cheese salt 1 lime, sliced

Directions 1. Set your outdoor grill for high heat and lightly, grease the grill grate. 2. In a bowl, add the lime juice, mayonnaise, smoked paprika and ancho chile powder and mix until well combined. 3. Place the mixture in fridge before using. 4. In a large pan, add the water and some salt and cook until boiling. 5. Add the ears of corn and cook for about 5-6 minutes. 6. Drain the ears of corn well and with paper towels pat dry them. 7. Cook the ears of corn on hot grill for about 2-3 minutes. 8. Flip and cook until golden brown, flipping after every 1-2 minutes. 9. Remove from the grill and coat each ear of corn with the melted butter and mayonnaise mixture generously. 10. sprinkle each ear of corn with the salt. 11. Enjoy with a topping of the cheese and alongside the lime slices.

Mexican Street Corn

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LAND

and Sea Kabobs

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 455.1 Fat 40.2 g Cholesterol 134.7 mg Sodium 163.7 mg Carbohydrates 2.0 g Protein 21.8 g

Ingredients 1/4 C. olive oil 2 garlic cloves, crushed 1 tsp paprika 1/4 tsp Tabasco sauce 1/2 tsp Worcestershire sauce 12 prawns, peeled, deveined 3/4-1 lb. sirloin, cubed

Flavored Butter 1/2 C. unsalted butter 2 garlic cloves, crushed 2 tbsp chopped parsley 1/2 lemon zest, grated 1 tbsp lemon juice

Directions 1. Before you do anything else, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it the oil with garlic, paprika, Tabasco sauce and Worcestershire sauce. 3. Add the beef cubes with a pinch of salt and pepper. Stir them to coat. 4. Drain the beef cubes from the marinade and thread them onto skewers. 5. Grill them for 7 to 10 min on each side. Serve them warm. 6. Enjoy.

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Land and Sea Kabobs

Sherona’s

Prep Time: 9 hrs

Kabobs

Total Time: 9 hrs 10 mins Servings per Recipe: 6 Calories 1141.3 Fat 116.4 g Cholesterol 149.8 mg Sodium 208.6 mg Carbohydrates 11.1 g Protein 12.9 g

Ingredients 2 lbs. beef, cut into chunks Marinade 1/2 C. lemon juice 1/4 C. lite olive oil 3 tbsp honey 1 tbsp hot pepper, minced 1 tbsp ginger, minced

1 tbsp soy sauce 1 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp clove

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it all the marinade ingredients. Get a large zip lock bag. Place in it the beef chunks and pour over them the marinade. Seal the bag and let it sit in the fridge overnight to 25 h. Drain the beef cubes from the marinade and thread them onto skewers. Grill the beef skewers for 5 to 7 min on each side while basting them with the remaining marinade. 7. Serve your beef skewers warm. 8. Enjoy.

Sherona’s Kabobs

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NEW ZEALAND

Honey Shrimp

Prep Time: 15 mins Total Time: 21 mins Servings per Recipe: 4 Calories 111.6 Fat 0.4 g Cholesterol 37.8 mg Sodium 736.6 mg Carbohydrates 24.0 g Protein 5.3 g

Ingredients 20 large shrimp, shelled and deveined 1 1/2 tbsp barbecue spices 3/4 C. ketchup 1 1/2 tbsp Worcestershire sauce 2 tbsp honey 3 green onions, chopped 3 garlic cloves, chopped

1 lime, juice 2 tbsp fresh cilantro, chopped salt and pepper

Directions 1. Get a mixing bowl: Combine in it all the ingredients except for the shrimp to make the marinade. 2. Get a mixing bowl: Stir in it half of the marinade with shrimp. Stir them to coat. 3. Let them sit for 16 min. 4. Before you do anything, preheat the grill and grease it. 5. Drain the shrimp and thread it onto skewers. 6. Grill them for 3 to 4 min on each side while basting them with the remaining marinade. 7. Serve your shrimp skewers warm with toppings of your choice. 8. Enjoy.

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New Zealand Honey Shrimp

Hot Cumin

Chicken Breast

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 156.8 Fat 3.7 g Cholesterol 68.4 mg Sodium 579.8 mg Carbohydrates 0.8 g Protein 28.2 g

Ingredients 3 tbsp soy sauce 2 tbsp water 1 tbsp olive oil 1 clove pressed garlic 1/2 tsp dried oregano leaves, crumbled

1/4 tsp ground cumin 1/4 tsp ground red cayenne pepper 6 boneless skinless chicken breast halves

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a food processor: Combine in it the soy sauce, water, olive oil, garlic, oregano leaves, ground cumin and ground cayenne pepper. 3. Blend them smooth. 4. Get a large zip lock bag: Place in it the chicken breasts. Pour over it the marinade and seal it. 5. Seal the bag and let it sit in the fridge for 60 min. 6. Layover it the chicken breasts and cook them for 6 to 8 min on each side. 7. Serve them warm with a side dish of your choice. 8. Enjoy.

Hot Cumin Chicken Breast

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TEXAS

Potato Skins

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 1065.5 Fat 75.8 g Cholesterol 196.5 mg Sodium 918.4 mg Carbohydrates 72.7 g Protein 27.6 g

Ingredients 2 large russet potatoes, baked 4 tbsp butter, melted salt and pepper 1 C. shredded cheddar cheese 6 slices turkey bacon, cooked and crumbled 1 C. sour cream

2 tbsp prepared horseradish 3 tbsp sliced green onions 1/2 C. chopped tomato chopped chives

Directions 1. Before you do anything, preheat the grill and grease it. 2. Slice the potatoes in half. Spoon out about half of the pulp of each potato leaving the skin about 1/4 inch of pulp intact. 3. Slice each potato half into 2 wedges. Coat them with butter. Sprinkle over them with a pinch of salt and pepper. 4. Lay the potato wedges on the grill and let them cook for 5 to 7 min on each side. When they are done, transfer them to a baking tray. 5. Add the cheese with bacon. Stir them to coat. 6. Place the potato wedges back on the grill and cook them for a minute or two. 7. Get a mixing bowl: Whisk in it the sour cream with horseradish sauce, a pinch of salt and pepper. 8. Arrange the grilled potato wedges on a serving plate. Drizzle over them the cream dressing. 9. Garnish them with chives then serve them immediately. 10. Enjoy. 118

Texas Potato Skins

Ontario

Vegetable Sampler

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 111.3 Fat 9.1 g Cholesterol 22.9 mg Sodium 232.1 mg Carbohydrates 6.3 g Protein 2.6 g

Ingredients 4 oz. button mushrooms 1 medium red bell peppers, strips 1 medium zucchini, cut crosswise into slices 1 medium yellow squash, cut crosswise into strips 3 tbsp butter, melted 1 tbsp chopped thyme

1 tbsp chopped basil 1 tbsp chopped chives 1 clove garlic, minced 1/4 tsp salt 1/4 tsp pepper

Directions 1. Get a mixing bowl: Stir in it the mushrooms, bell pepper, zucchini, and squash. 2. Get a mixing bowl: Whisk in it the melted butter, thyme, basil, chives, garlic, salt, and pepper. 3. Add it to the veggies mix and toss them to coat. 4. Spoon the mixture to an aluminum roasting pan. Cover it with a piece of foil. 5. Place the pan on the grill and let them cook for 20 to 30 min until the veggies become soft. 6. Serve your grilled veggies warm with some sour cream. 7. Enjoy.

Ontario Vegetable Sampler

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MONTEREY

Melts

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 465.9 Fat 31.7 g Cholesterol 100.4 mg Sodium 888.2 mg Carbohydrates 12.0 g Protein 32.9 g

Ingredients 4 boneless skinless chicken breasts 1 C. Italian salad dressing 1 red pepper, sliced 1 green pepper, sliced 1 Vidalia onion, sliced

1 tbsp olive oil 4 slices Monterey jack cheese salt and pepper

Directions 1. 2. 3. 4. 5. 6.

Get a mixing bowl: Stir in it the salad dressing with chicken breasts. Put on the lid and let them sit in the fridge for 35 min to 60 min. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with pepper, a pinch of salt and pepper. Cook them for 6 to 8 min. Before you do anything else, preheat the grill and grease it. Drain the chicken breasts from the marinade and let them cook for 6 to 8 min on each side. 7. Transfer your chicken breasts to a serving plate. 8. Top them with onion, peppers and a slice of cheese. 9. Let them sit for 2 to 3 min then serve them warm. 10. Enjoy.

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Monterey Melts

Grilled

Chipotle Fish

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 348.8 Fat 14.6 g Cholesterol 109.1 mg Sodium 419.7 mg Carbohydrates 10.8 g Protein 41.7 g

Ingredients Fish 6 fish fillets 1 tbsp garlic, chopped sea salt fresh ground black pepper Sauce 1 C. mayonnaise 2 chipotle chilies in adobo, deseeded, deveined, chopped

2 tbsp adobo sauce, from the chipotles 6 garlic cloves, chopped 6 black peppercorns, ground 1 tbsp apple cider vinegar sea salt

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the grill and grease it. Massage the garlic into the fish fillets. Sprinkle over them some salt and pepper. Get a mixing bowl: Whisk in it all the sauce ingredients. Add the fish fillets and coat them with it. Grill them for 4 to 6 min on each side. Serve them with a salad of your choice. Enjoy.

Grilled Chipotle Fish

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OLD HONG KONG

Shrimp

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 201.2 Fat 1.7 g Cholesterol 214.8 mg Sodium 1974.7 mg Carbohydrates 21.1 g Protein 25.3 g

Ingredients 1 1/2 lbs. medium shrimp, peeled, deveined salt 2 scallions, sliced 1 C. double-strength orange spice brewed tea, cooled 1/4 C. honey

1/4 C. rice vinegar 1/4 C. soy sauce 1 tbsp peeled chopped ginger 1/2 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a mixing bowl: Combine in it the tea, honey, vinegar, soy sauce, ginger, and pepper. Place 1/2 C. of it aside. Get a large zip lock bag: Place in it the shrimp with remaining marinade. Seal the bag and let it sit in the fridge for at least 35 min. Once the time is up, heat the grill and grease it. Drain the shrimp from the marinade and thread it onto skewers. Sprinkle over them some salt and pepper. Grill them for 3 to 4 min on each side. Place a heavy saucepan over medium heat. Heat in it the reserved marinade until it starts boiling. 9. Keep it boiling for 4 to 6 min. Add the green onion and drizzle it over the shrimp skewers. Serve them warm. 10. Enjoy.

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Old Hong Kong Shrimp

Grilled

Cake Topped with Fruit Salad

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 8 Calories 243.8 Fat 0.4 g Cholesterol 0.0 mg Sodium 384.6 mg Carbohydrates 56.7 g Protein 5.1 g

Ingredients 1 angel food cake, prepared Salsa 1 C. cantaloupe, chopped 1/2 C. strawberry, chopped 1/2 C. blueberries 1 C. raspberries 1/2 C. blackberry 1/4 C. sugar 2 tbsp lime juice

1 tbsp of fresh mint, chopped 1/8 tsp cayenne Garnish 4 C. sherbet

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Mix in it the fruit, sugar, lime juice, mint, and cayenne pepper. Put on the lid and let it sit for at least 2 h in the fridge. Cut the cake horizontally in half. Place them with the cut side facing down on the grill. Let them cook for 40 sec to 60 sec on each side. One the time is up, slice each cake into 8 wedges. Spoon over them the fruit salsa then serve them. Enjoy.

Grilled Cake Topped with Fruit Salad

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HOW TO GRILL

a Burger

Prep Time: 10 mins Total Time: 17 mins Servings per Recipe: 6 Calories 323.2 Fat 23.1 g Cholesterol 80.5 mg Sodium 187.2 mg Carbohydrates 6.6 g Protein 20.5 g

Ingredients 1 1/2 lbs. ground beef, lean 3 tbsp fine dry breadcrumbs 2 tsp Worcestershire sauce 2 tbsp onions, grated 1/2 tsp garlic powder 2 tbsp barbecue sauce 2 tbsp hamburger seasoning tomatoes, sliced

pickle, sliced onion, sliced lettuce cheese, sliced condiments

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Stir in it the beef with breadcrumbs, Worcestershire sauce, onion, garlic, BBQ sauce, and burger seasoning. 3. Combine them well with your hands. Shape the mixture into 6 burgers. 4. Grill the burgers for 6 to 8 min on each side. 5. Assemble your burgers with toppings of your choice. Serve them warm. 6. Enjoy.

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How to Grill a Burger

Carmela’s

Cuban Mojo

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 145.5 Fat 13.9g Cholesterol 0.0mg Sodium 595.3mg Carbohydrates 5.8g Protein 0.7g

Ingredients 1/4 C. olive oil 2 tbsp orange juice 2 tbsp lime juice 2 -4 garlic cloves, minced 1/2 C. chopped onion 2 tsp ground black pepper 1 tsp ground cumin 1 tsp salt 1 tsp ground ginger

1/2 tsp nutmeg 1/2 tsp cinnamon 1 dash ground cloves 1 tsp chili powder

Directions 1. Get a mixing bowl: Whisk in it all the ingredients. 2. Add to it your choice of meat and let it sit for at least 3 h before cooking it. 3. Enjoy.

Carmela’s Cuban Mojo

127

SIMPLE HOMEMADE

Red Curry (Chili) Paste (Thailand Style)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 300.4 Fat 3.5 g Cholesterol 0 mg Sodium 2368.8 mg Carbohydrates 71.1 g Protein 7.5 g

Ingredients 1⁄4 C. chopped scallion 1⁄4 C. chopped fresh cilantro 2 tbsps minced garlic 2 tbsps grated fresh gingerroot 1 tbsp freshly grated lemon rinds 1 tbsp brown sugar 1-2 fresh red chilies or 1 -2 green chili, minced

3 tbsps fresh lemon juice 1 tbsp ground coriander 1 tsp turmeric 1⁄2 tsp salt

Directions 1. Add the following your food processor: scallion, cilantro, garlic, ginger root, lemons / lime, brown sugar, chilies, lemon / lime juice, coriander, turmeric, and salt. 2. Process and pulse everything until it becomes a smooth paste. 3. Enjoy. 4. NOTE: To prepare a red curry paste use red chilies for a green curry paste use green chilies.

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Simple Homemade Red Curry

Creole

Seasoning

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 20 Calories 16 kcal Fat < 0.4 g Carbohydrates < 3.4g Protein 0.7 g Cholesterol 0 mg Sodium 1048 mg

Ingredients 2 tbsps onion powder 2 tbsps garlic powder 2 tbsps dried oregano 2 tbsps dried basil 1 tbsp dried thyme 1 tbsp black pepper 1 tbsp white pepper

1 tbsp cayenne pepper 5 tbsps paprika 3 tbsps salt

Directions 1. Get a bowl, combine: salt, onion powder, paprika, garlic powder, cayenne, oregano, white pepper, thyme, black pepper, and basil. 2. Stir the spices evenly then place them in a shaker or spice container. 3. Enjoy.

Creole Seasoning

129

TUCSON

Rub for Meats

Prep Time: 5 mins Total Time: 1hr 5 mins Servings per Recipe: 1 Calories 169.4 Fat 7.1 g Cholesterol 0.0 mg Sodium 28300.2 mg Carbohydrates 28.3 g Protein 7.7 g

Ingredients 4 tsp kosher salt 2 tsp ground cumin 2 tsp chili powder

2 tsp dried cilantro 2 tsp dried onion flakes

Directions 1. 2. 3. 4.

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Get a small mixing bowl. Mix in it all the spices. Massage the mixture into the chicken pieces. Let them sit in the fridge for 60 min. Grill them to your liking. Enjoy.

Tucson Rub for Meats

How to Make

Jamaican Jerk Spice

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 20 Calories 10 kcal Fat 0.1 g Carbohydrates 2.4g Protein 0.3 g Cholesterol 0 mg Sodium 1074 mg

Ingredients 1 1/2 C. allspice 8 C. salt 5 1/2 C. garlic powder 4 C. white sugar 1 C. chipotle Chile powder 1/2 C. ground cloves 2 C. dried thyme leaves

2 C. ground black pepper 4 C. cayenne pepper 1 C. ground cinnamon

Directions 1. Get a bowl, sift: cinnamon, allspice, cayenne, salt, black pepper, sugar, thyme, cloves, and chipotle powder. 2. Get a container that is airtight for best storage and maximum shelf time. 3. NOTE: Use this spice mix for any recipe which calls Jamaican jerk spice

How to Make Jamaican Jerk Spice

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