Grill Recipes | 6 Recipes
4 boneless, skinless chicken breasts
green pepper or sweet red pepper
1 (15 oz.) can potatoes
bottle Kraft Zesty Italian Salad Dressing
breasts in 1 1/2" cubes. Cut onion and peppers into 1" to 1 1/2" chunks. Drain
potatoes. Place everything in plastic ziploc bag with salad dressing. Marinate
overnight. Alternate items on skewer. Grill until chicken is done.
Grilled Portebello Mushrooms Recipe
Extra virgin olive oil
2-3 tablespoons chopped garlic
Preheat oven to boil. Clean mushroom with cooking brush. Mix
in bowl oil and garlic. Add the mushroom and cover with oil and garlic. Let soak
for 30-45 minutes. Clean garlic of the mushroom and place on a cookie sheet.
Place in oven for no more than 5-7 min. Ideas for mushroom:Chop in tiny pieces
and add to a light angel hair pasta with butter sauce.Place on a bun with swiss
cheese and lettuce and light mayonnaise for a sandwich.
Grilled Marinated Chicken Breasts Recipe
1 bottle (8
oz.) Russian dressing
1 can(6 oz.) pineapple juice
4 chicken breast
halves, skinned and boned
Mix dressing and juice for
marinade. Marinate chicken at least 8 hours, or overnight. Cook on grill.
Grilled Salmon with Salsa
2 T. lime juice
2 sm. cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
2 to 2-1/4 lbs. salmon fillets with skin
1 c. chopped cantaloupe
1/3 c. chopped cilantro
finely chopped lime peel
1 tsp. minced red chili pepper or jalapeno
In a small microwave bowl, combine oil,
lime juice, garlic, salt, and pepper. Microwave on HIGH for 60 seconds or until
garlic is tender. Brush skin side of salmon with a small amount of oil mixture.
Place salmon, skin-side down, on hot grill or broiling pan 4 to 5 inches from
heat. Brush top of salmon with oil mixture. Cook 6 to 10 minutes or until salmon
flakes easily when pierced with fork, brushing frequently with oil mixture.
(Allow 10 minutes cooking time per one-inch thickness of salmon.) Do not turn
To prepare salsa, in a work bowl of a small food
processor fitted with a metal blade, pulse mango and cantaloupe until slightly
saucy. Add cilantro, lime peel and pepper. Pulse until combined. Serve drizzled
over salmon and garnished with cilantro sprigs.
Grilled Corn on the Cob Recipe
1/2 c. butter, softened
2 T. fresh parsley, minced
2 T. fresh chives, snipped
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. cayenne pepper
8 ears fresh corn on the cob
In a small bowl, combine butter, parsley, chives, thyme, salt, and
pepper. Spread over each ear of corn. Wrap individually in Saran wrap. Microwave
for approximately 5 minutes or until tender. To grill: Leave corn husked. Wrap
in foil. Grill for 10-15 minutes.
3 T. olive oil
2 tsp. soy sauce
Salt, to taste
Freshly ground pepper, to taste
zucchini, ends trimmed and cut into one-half inch thick strips
Combine olive oil, garlic, soy sauce and pepper in glass baking dish. Add
zucchini strips and turn to coat. Allow to "stand" about 30 minutes. Prepare
grill to medium high heat. Cook zucchini until browned, turning several times,
approximately 4 minutes.