Summer Grill Ideas
Add flavor to your meal by cooking vegetables right on the grill. Baste firm vegetables like peppers, corn, eggplant or onions. Season them with herbs and place on a hot grill until they are tender and brown, usually about 10 to 15 minutes.
Or try sliced zucchini, tomatoes and carrots. Place them on heavy-duty foil and sprinkle with a little water and seasoning. Wrap the foil and grill six to eight minutes or until vegetables are tender.
To add more flavor, choose your favorite fruits and create fruit kabobs. Grill fruit kabobs on low heat until the fruit is hot and slightly golden.
With the abundance of produce available this time of year, it’s easy to consume the recommended five servings of fruits and vegetables a day.
HEALTHY HEART BBQ CHICKEN SANDWICHES
3 Chicken Breast Boneless skinless
3 tspns Aussom Aussie "
1/2 Cup of Water
1 Cup Aussom Aussie "
4 Fresh Kaiser Rolls
Season chicken breasts with "
GRILLED KALAMARI STRIPS/RINGS
2 Squid tubes
2 Eggs
2 tspns "Saucearoo"
1/2 Cup milk
1 Cup bread crumbs
1 Cup plain flour
Preheat for a Hot grill. Cut Squid tubes across for rings 1/4 inch thick, cut down side and open to cut 1/2 inch strips. Place flour in a separate bowl. Mix eggs, milk and "Saucearoo" in a bowl. Place breadcrumbs in a separate bowl. Place squid into flour then pass through egg wash. Then coat with bread crumbs. Grill on hot grill for 2-4 minutes but do not overcook. Serves 6 as an appertiser. Serve with Barbie Sauce for dipping.
SMOKED TOMATO SALSA
1 1/2 Tblsn Lemon Juice
5 Roma Tomatoes
2 Tblsn Fresh Coriander
1/2 Cup Green Onion, w/tops
1 1/2 Tblsn Lime Juice
2 Cloves Garlic Chopped
1/3 Cup Corn Kernels
3 Tspns "Saucearoo"
Boil water, with knife cut an " X "at the base of each tomato. Place tomatoes in boiling water one at a time for approx. 2 minutes. Remove and peel skin. Smoke tomatoes with little or no heat temperature for 20 minutes. Remove seeds from tomato. Chop all ingredients and mix refrigerate for about 3 hours for the flavours to develop. Serve with chips, chicken, or Burgers adds colour and taste Makes 4 Cups of Smoked Tomato Salsa.
GRILLED SALAD FOR THE HEART
DRESSING (blend in bowl)
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1 Sliced Onion |
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1/2lb Spinach Leaves |
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1/4 Cup Red Wine Vinegar |
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1/2 Teaspoon Salt |
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12 Sliced Mushrooms |
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1/2 Teaspoon Garlic powder |
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4 Tablespoons water |
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1 Tablespoon butter |
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4 slices crusty bread |
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1 Teaspoon Sugar |
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1/4 cup Balsamic Vinegar |
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2 Teaspoon "Saucearoo" |
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1 Teaspoon Parmesan Cheese |
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Croutons:- lightly toast bread slices. Cut into cubes and melt butter in frypan add Parmesan Cheese and 2 tsp. of Aussom Aussie "Saucearoo". Place cubes into frypan and toss until golden brown.
Grill onions and mushrooms using 1 tblsp. of butter. Toss grilled mushrooms, onions with spinach leaves dressing and croutons. Garnish with grated Parmesan cheese.
Grilled
Steak and Vegetable Salad
A delicious salad and entree all in one creating a light
main course
that’s
a great change of pace.
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1-1/2
pounds beef flank steak, fat trimmed, scored |
1
medium sweet onion, cut into small wedges |
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6
medium Italian plum tomatoes, cut into wedges |
4
ears corn, cooked, cut into 1-1/2 inch pieces |
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1
medium green pepper, sliced |
Fresh
Herb Vinaigrette (recipe follows) |
Grill
steak over medium-hot coals to desired degree of doneness, about 20 minutes
for medium, turning steak halfway through cooking time. Slice steak, diagonally
across grain, into scant 1/4-inch slices.
Combine
sliced meat and vegetables in shallow serving bowl. Pour dressing over and
toss. Serve immediately or refrigerate several hours and serve chilled.
Caesar Marinade Mahi-Mahi
A quick soaking in a homemade Caesar marinade makes these
Mahi-Mahi fillets an easy solution for your weeknight
dinner dilemma. Great for springtime outdoor grilling or can be cooked in the
broiler. Serve with your favorite vegetables for a delicious and nutritious
meal.
1/4 cup plain fat-free yogurt
2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons low-fat buttermilk
1 tablespoon
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
1/4 teaspoon black pepper
6 garlic cloves, crushed
4 (6-ounce) Mahi-Mahi
steaks
(or other firm
white fish fillets)
Cooking spray
1. Combine first 9 ingredients, and stir well with a
whisk. Pour yogurt mixture into a large zip-top plastic bag, and add fish to
bag. Seal and marinate in refrigerator for 20 minutes.
2. Prepare grill or broiler.
3. Remove fish from bag, reserving marinade. Place fish
on a grill rack or broiler pan coated with cooking spray, and cook for 5
minutes or so on each side or until fish flakes easily when tested with a fork,
basting frequently with reserved marinade.
Yield: 4 servings; Preparation Time: 30 minutes
Nutritional Information: Calories 193; Fat 3g; Protein
34.7g; Carbohydrates 4.7g; Fiber 0.1g; Cholesterol 127mg; Sodium 728mg; Calcium
85mg; Iron 2mg