Asparagus Steak Oscar

    Favorite Barbecue Chicken

    Firecracker Grilled Alaska Salmon

    Grilled Sausage Kabobs

    Grilled Taco-Barbecue Chicken

    Inside-Out Cheeseburgers

    Grilled Salmon with Mustard & Herbs

    Sam-burgers

    Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

    Sensational Sirloin Kabobs

    Turkey Burgers



    Asparagus Steak Oscar
    Asparagus Steak Oscar

    By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, Cindy Dorsett of Lubbock, Texas brings us her elegant meal. She writes, “Steak Oscar is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around.”


    SERVINGS: 4
    CATEGORY: Main Dish
    METHOD: Grill
    TIME: Prep/Total Time: 30 min.


    Ingredients:

    1 envelope bearnaise sauce
    1 pound fresh asparagus, trimmed
    1/4 pound fresh crabmeat
    1/2 teaspoon minced garlic
    2 tablespoons butter
    1 tablespoon lemon juice
    4 beef tenderloin steaks (1 inch thick and 3 ounces each)
    1/8 teaspoon paprika


    Directions:

    Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. In a large skillet, saute crab and garlic in butter for 3-4 minutes or until heated through. Stir in lemon juice; keep warm.


    Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika. Yield: 4 servings.



    Favorite Barbecue Chicken
    Favorite Barbecue Chicken

    Chicken breasts are grilled with a not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs.


    Prep Time: 5m
    Cook Time: 35m
    Ready in: 40m
    Yield: 2 servings


    Ingredients

    1 1/2 tablespoons olive oil
    1/4 cup diced onion
    2 cloves garlic, minced
    5 tablespoons ketchup
    3 tablespoons honey
    3 tablespoons brown sugar
    2 tablespoons apple cider vinegar
    1 tablespoon Worcestershire sauce
    salt and pepper to taste
    2 skinless, boneless chicken breast halves


    Directions

    1. Preheat grill for medium-high heat.
    2. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
    3. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.


    Nutrition Information

    Servings Per Recipe: 2


    Amount Per Serving

    Calories: 451 cal

    Total Fat: 13.1 g

    Cholesterol: 67 mg

    Sodium: 742 mg

    Carbohydrates: 61.1 g

    Fiber: 1 g

    Protein: 25.6 g



    Firecracker Grilled Alaska Salmon
    Firecracker Grilled Alaska Salmon

    "These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas."


    Ingredients

    8 (4 ounce) fillets salmon
    1/2 cup peanut oil
    4 tablespoons soy sauce
    4 tablespoons balsamic vinegar
    4 tablespoons green onions, chopped
    3 teaspoons brown sugar
    2 cloves garlic, minced
    1 1/2 teaspoons ground ginger
    2 teaspoons crushed red pepper flakes
    1 teaspoon sesame oil
    1/2 teaspoon salt


    Directions

    1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
    2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
    3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.



    Grilled Sausage Kabobs
    Grilled Sausage Kabobs

    "These are, no doubt, some of the best sausage kabobs ever! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas."


    Ingredients

    1 (16 ounce) package Hillshire Farm® Smoked Sausage
    1 onion
    1 green pepper
    2 apples
    14 cherry tomatoes
    3 potatoes, parboiled
    Apricot preserves
    2 (16 ounce) cans sauerkraut, drained


    Directions

    1. Cut sausage, onion, green pepper, apple, tomatoes, and potatoes into 1-inch pieces and assemble on skewers.
    2. Grill over medium-high heat for 10 minutes. During the last two minutes of grilling, glaze with apricot preserves to taste. Serve over heated sauerkraut.



    Grilled Taco-Barbecue Chicken
    Grilled Taco-Barbecue Chicken

    Chicken cooked on a contact grill smokes with speed. Grilled chicken is ready in about the same time you use to heat the barbecue sauce!


    Prep Time: 10 min
    Total Time: 10 min
    Makes: 4 servings


    Ingredients

    2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
    1 teaspoon dried oregano leaves
    4 boneless skinless chicken breasts (about 1 1/4 lb)
    1 tablespoon olive or vegetable oil
    1/2 cup barbecue sauce
    1/4 cup chili sauce
    1 teaspoon ground cumin


    Directions

    Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
    Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.



    Inside-Out Cheeseburgers
    Inside-Out Cheeseburgers

    Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.


    Prep Time: 20 minutes
    Ready in: 35 minutes
    Yield: 4 servings
    Ease of Prep: Easy


    Ingredients

    1/4 cup shredded Cheddar cheese
    1/4 cup shredded Gruyere cheese
    1 pound 90%-lean ground beef
    1 tablespoon Worcestershire sauce
    1 1/2 teaspoons paprika
    1/4 teaspoon freshly ground pepper


    Directions

    1. Preheat grill to medium-high or preheat the broiler.
    2. Combine Cheddar and Gruyere in a small bowl.
    3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
    4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.


    To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


    Health Advantages: low calorie, low carb, low sodium, healthy weight.


    Nutrition Information

    Servings Per Recipe: 4


    Amount Per Serving

    Calories: 250 cal

    Carbohydrate Servings: 0

    Carbohydrates: 2 g

    Dietary Fiber: 0 g

    Cholesterol: 74 mg

    Fat: 15 g

    Sodium: 164 mg

    Saturated Fat: 7 g

    Protein: 25 g

    Potassium: 264 mg

    Monounsaturated Fat: 6 g

    Nutrition Bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).

    Exchanges: 3 1/2 medium-fat meat



    Grilled Salmon with Mustard & Herbs
    Grilled Salmon with Mustard & Herbs

    Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.


    Prep Time: 15 minutes
    Ready in: 40 minutes
    Yield: 4 servings
    Ease of Prep: Easy


    Ingredients

    2 lemons , thinly sliced, plus 1 lemon cut into wedges for garnish
    20-30 sprigs mixed fresh herbs plus 2 tablespoons chopped, divided
    1 clove garlic
    1/4 teaspoon salt
    1 tablespoon Dijon mustard
    1 pound center-cut salmon , skinned (see Tip)


    Directions

    1. Preheat grill to medium-high.
    2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
    3. Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).


    Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


    Health Advantages: healthy weight, heart healthy, low sodium, low sat fat, low carb, low calorie, gluten free diet.


    Nutrition Information

    Servings Per Recipe: 4


    Amount Per Serving

    Calories: 212 cal

    Carbohydrate Servings: 0

    Carbohydrates: 1 g

    Dietary Fiber: 0 g

    Cholesterol: 67 mg

    Fat: 12 g

    Sodium: 261 mg

    Saturated Fat: 2 g

    Protein: 23 g

    Potassium: 428 mg

    Monounsaturated Fat: 4 g

    Nutrition Bonus: Selenium (60% daily value), Vitamin C (17% dv), excellent source of omega-3s.

    Exchanges: 3 lean meat



    Sam-burgers
    Sam-burgers

    When it comes to grill recipes, we'll put our money on any guy whose two-year-old daughter tells him, "Dad, I want some brisket!" So when Sam Mead, the senior producer for FamilyFun.com, showed us his recipe for Samburgers, we couldn't get to our grill fast enough. We could tell from the ingredients that this was the sort of spiffed-up burger a guy could actually prepare without gourmet credentials. As for testimonials, Sam reports that his daughter, Ruby, "goes right for the burger and forgets about the bun." The biggest reward of backyard grilling? According to Sam, it's the satisfaction of cooking for friends and family. And, he says, "Cooking outdoors always seems to make the food taste especially good."


    Ingredients

    1 to 1 1/4 pounds ground beef
    3 tablespoons steak sauce (such as A.1.)
    1 tablespoon Dijon mustard
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cloves garlic, minced
    2 teaspoons minced fresh oregano
    , or 3/4 teaspoon dried
    1 to 2 tablespoons finely minced onion


    Directions

    1. Combine all of the ingredients in a large mixing bowl, mixing thoroughly with your hands or a wooden spoon. Shape into 4 patties by hand, making the center of each just a little thinner than the edges. Refrigerate until ready to grill.
    2. Start your grill, and when it's good and hot, grill the burgers to the desired doneness, flipping once. They'll take about 4 minutes on each side, more or less, depending on how you like them cooked. To make cheeseburgers, top with slices of American cheese or sharp Cheddar cheese after you flip them. Makes 4 burgers.



    Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce
    Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

    In this recipe, half the marinade is used to flavor the meat and vegetables. The other half is whisked with peanut butter to create a tasty dipping sauce -- a fun job that kids can lend a hand with. You can also enlist their help preparing the asparagus: show them how to gently hold an end in each hand and then bend the stalk into an upside-down U until the tough part snaps off.


    Ingredients

    1/2 cup soy sauce
    1/2 cup rice wine vinegar
    2 tablespoons toasted sesame oil
    2 tablespoons honey
    1 teaspoon peeled and grated fresh ginger
    2 cloves garlic, minced
    1/2 teaspoon lemon pepper
    1 pound fresh asparagus, rinsed and snapped
    1 pound pork tenderloin
    1/2 cup peanut butter (smooth or crunchy)


    Directions

    1. Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
    2. Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
    3. Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
    4. Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145° in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150°). Meanwhile, grill the asparagus spears for 2 minutes per side.
    5. Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.


    Nutrition Information

    Per serving:
    Calories 431
    Protein 35g (71% DV)
    Carbohydrates 14g (5% DV)
    Total Fat 27g (42% DV)
    Saturated Fat 6g (31% DV)
    Cholesterol 75mg (25% DV)
    Sodium 1141mg (8% DV)
    Vitamin C (50% DV)
    Vitamin B6 (38% DV)
    Vitamin E (21% DV)
    Vitamin K (85% DV)
    Iron (16% DV)


    Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.



    Sensational Sirloin Kabobs
    Sensational Sirloin Kabobs

    After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!


    Prep Time: 15m
    Cook Time: 15m
    Ready in: 8h 30m
    Yield: 8 servings


    Ingredients

    1/4 cup soy sauce
    3 tablespoons light brown sugar
    3 tablespoons distilled white vinegar
    1/2 teaspoon garlic powder
    1/2 teaspoon seasoned salt
    1/2 teaspoon garlic pepper seasoning
    4 fluid ounces lemon-lime flavored carbonated beverage
    2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
    2 green bell peppers, cut into 2 inch pieces


    Skewers
    1/2 pound fresh mushrooms, stems removed
    1 pint cherry tomatoes
    1 fresh pineapple - peeled, cored and cubed


    Directions

    1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
    2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
    3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
    4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.


    Nutrition Information

    Servings Per Recipe: 8


    Amount Per Serving

    Calories: 328 cal

    Total Fat: 17.6 g

    Cholesterol: 76 mg

    Sodium: 614 mg

    Carbohydrates: 19.5 g

    Fiber: 2.1 g

    Protein: 23.8 g



    Firecracker Grilled Alaska Salmon
    Firecracker Grilled Alaska Salmon

    These juicy burgers combine a couple of kid-friendly flavors: the sweetness of grated pear and seasonings typically used in breakfast sausage. They're also made with coarse panko bread crumbs (sold in most large grocery stores), which helps keep the texture of the burger on the lighter side.


    Ingredients

    1 1/2 pounds lean ground turkey
    1 medium-size firm Bosc pear, peeled, cored, and coarsely grated
    1 egg, lightly beaten
    1 cup panko (Japanese-style bread crumbs)
    1/4 cup fresh flat-leaf parsley, chopped
    2 cloves garlic, very finely minced
    1 1/2 teaspoons fresh sage, finely chopped
    1 1/2 teaspoons rosemary leaves, finely chopped
    1/4 teaspoon ground allspice
    1 teaspoon coarse salt
    1/4 teaspoon freshly ground pepper


    Directions

    1. Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary, and allspice in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)
    2. Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready.
    3. Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.