Summer Grilling Greats - KCBD NewsChannel 11 Lubbock

Get Cooking with NewsChannel 11

Summer Grilling Greats

  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

All American Burgers 
1 pound lean ground beef
1/4 cup ketchup
1 tablespoon McCormick® Grill Mates® Hamburger Seasoning
1 teaspoon Worcestershire sauce
4 slices Cheddar or American cheese
8 slices cooked bacon
4 hamburger rolls

Mix ground beef, ketchup, hamburger seasoning and Worcestershire sauce in a bowl. Shape into four patties. Grill patties over medium heat 4-6 minutes per side or until burgers reach an internal temperature of 160 degrees F. Add cheese slices to each burger one minute before cooking is completed, and toast buns on the grill, open side down, about 30 seconds.
Serve burgers with bacon slices on toasted buns, and garnish with desired toppings and condiments.

Balsamic-Marinated Flank Steak
3/4 cup Kraft Balsamic Vinaigrette Dressing 
1 beef flank steak (1-1/2 lb.) 
 
Pour dressing over steak in large resealable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate at least 3 hours to marinate, turning occasionally. 
Preheat grill to high heat. Remove steak from marinade; discard bag and marinade. 
Grill steak 5 min. on each side or until medium doneness (160°F). Remove from grill; cover with foil. Let stand 5 min. Cut steak diagonally across the grain into thin slices.  

BBQ Shrimp
1 lb. cleaned medium shrimp with tails on 
8 metal or wooden skewers (6 inch) 
1/2 cup Kraft Original Barbecue Sauce  
 
Preheat grill to medium-high heat. Thread shrimp onto skewers. Grill skewers 2 minutes on each side or until shrimp turn pink, brushing generously with the barbecue sauce.

Best Burger Ever
2 pounds extra-lean ground beef
1 (1 ounce) package dry onion soup mix
1 egg, lightly beaten
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
3/4 cup rolled oats

Preheat an outdoor grill for medium high heat and lightly oil grate.
In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

Cajun Grilled Corn
6 ears corn, husked and cleaned
1/2 cup butter, softened
6 tablespoons Cajun seasoning

Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.
Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

Caribbean Chicken Salad
2 skinless, boneless chicken breast halves
1/2 cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
1/2 cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 tablespoons white sugar
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice
3/4 pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
Preheat the grill for high heat. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Chicken and Bacon Shish Kabobs
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Grilled Cedar-Planked Salmon
1 untreated cedar plank (14x7x1 inch) 
1/2 cup Kraft Sun-Dried Tomato Vinaigrette Dressing 
1/4 cup finely chopped fresh parsley 
1/4 cup finely chopped sun-dried tomatoes 
1 Tbsp. vegetable oil 
1 salmon fillet (2 lb.), 1 inch thick, skin removed  

Immerse the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight. 
Preheat the grill to medium heat. Mix dressing, parsley and tomatoes; set aside. 
Brush top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid. 
Grill 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork. 

Grilled Chicken with Herbs
2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium high heat OR set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Grilled Fish and Peppers (pictured)
1 cup Kraft Zesty Italian Dressing 
2 tsp. crushed red pepper 
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia 
2 each red and green peppers, seeded, each cut into 6 pieces 
2 Tbsp. Kraft 100% Grated Parmesan Cheese 
2 Tbsp. finely chopped cilantro  
 
Mix dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated. 
Preheat grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. 
Place peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.  
 
Grilled Italian Sausage and Peppers
medium bell peppers (red, green and/or yellow), cut into strips 
1 small onion, sliced 
1/4 cup Kraft Light Done Right! House Italian Reduced Fat Dressing 
4 frozen BOCA Meatless Italian Sausages 
4 hot dog buns, partially split  
 
Preheat grill to medium heat. Place peppers, onion and dressing in heavy-duty foil bag or foil pouch; close bag tightly. 
Grill 15 min. or until vegetables are crisp-tender, turning bag occasionally. Meanwhile, grill sausage as directed on pkg. 
Fill buns with sausage; top with the pepper mixture. 

Grilled Lemon Chicken
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Honey Mustard Grilled Chicken
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Inside-Out Bacon Cheeseburgers
1 lb. ground beef 
3 Tbsp. Kraft Ranch Dressing, divided 
4 slices Oscar Mayer Bacon, cooked, crumbled 
2 Kraft Singles, cut into quarters 
4 hamburger buns, split, lightly toasted 
4 lettuce leaves 
8 slices tomato  
 
Preheat grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon. Spoon about 1 Tbsp. of the bacon mixture onto center of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal. Grill patties 7 to 9 min. on each side or until cooked through (160°F). 
Cover bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns. 

Jerk-Style Chicken
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix 
2 Tbsp. firmly packed brown sugar 
2 Tbsp. oil 
2 Tbsp. soy sauce 
1 tsp. ground cinnamon 
1 tsp. ground thyme 
1/2 tsp. ground red pepper (cayenne) 
1 broiler-fryer chicken (2-1/2 lb.), cut up  
 
Mix all ingredients except chicken in large shallow dish until well blended. 
Add chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade. 
Preheat greased grill to medium heat. Grill chicken 40 to 45 minutes or until cooked through, turning frequently. 

Marinated Barbequed Vegetables
1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat.
Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Mushroom Kabobs
3/4 cup sliced fresh mushrooms
2 red bell peppers, chopped
1 green bell pepper, cut into 1 inch pieces
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat grill for medium heat.
Thread mushrooms and peppers alternately on skewers.
In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.

Orange BBQ Pork Ribs (pictured)
1 cup Kraft Original Barbecue Sauce or Bull's-Eye Spicy Hot Barbecue Sauce 
3 Tbsp. Kool-Aid Orange Flavor Sugar-Sweetened Soft Drink Mix 
4 lb. pork spareribs 

Preheat grill to medium-low heat. Mix barbecue sauce and drink mix until well blended. Place half of the ribs each in single layer in center of sheet of heavy-duty aluminum foil. Spoon sauce mixture over ribs. 
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. 
Place packets on grate of grill; cover with lid. Grill 1 hour and 30 min. or until ribs are very tender. Remove from foil. Skim fat from sauce and serve with ribs. 

Pizza on the Grill (pictured)
1 (24.8 oz.) Di Giorno Thin Crispy Crust Supreme Pizza 

Preheat grill, setting all burners on low to medium-low (about 400°F). 
Remove wrapper and cardboard from frozen pizza. Place pizza directly on center of grill rack; close lid. Grill 13 to 15 min., rotating pizza 1/2 turn with spatula after 8 min. Continue grilling, covered, for specified time or until cheese is melted and crust is golden brown.

Sirloin Steak with Garlic Butter
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

So Easy BBQ-Glazed Chicken
1/2 cup Kraft Zesty Italian Dressing, divided 
4 small boneless skinless chicken breast halves (1 lb.) 
1/4 cup Kraft Original Barbecue Sauce 
2 Tbsp. orange marmalade  
 
Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 min. or up to 24 hours to marinate. 
Mix remaining 1/4 cup dressing, barbecue sauce and marmalade; set aside. 
Place chicken on grill; cover. Grill 12 to 15 min. or until cooked through (170°F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.  

Spicy Turkey Burgers
2 pounds lean ground turkey
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 fresh green chile peppers, diced
1 medium red onion, diced
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt
1/4 cup low sodium soy sauce
1 tablespoon freshly ground black pepper
3 tablespoons paprika
1 tablespoon ground dry mustard
1 tablespoon ground cumin
1 dash Worcestershire sauce

Preheat the grill for high heat.
In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Stuffed Fiesta Burgers
1 lb. ground beef 
1 pkg. (1-1/4 oz.) Taco Bell Home Originals Taco Seasoning Mix 
1/4 cup Philadelphia Chive & Onion Cream Cheese Spread 
1/3 cup Kraft Shredded Cheddar Cheese 
4 hamburger buns, split, lightly toasted 
1/2 cup Taco Bell Home Originals Thick 'N Chunky Medium Salsa 
8 slices ripe avocado  
 
Preheat grill to medium heat. Mix meat and seasoning mix. Shape into 8 thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 Tbsp. of the cheese mixture onto center of each of 4 of the patties; top with second patty. Pinch edges of patties together to seal. 
Grill patties 7 to 9 min. on each side or until cooked through (160°F.) 
Cover bottom halves of buns with burgers. Top with salsa, avocado and top halves of buns. 

Ultimate Grilled Steak (pictured)
1/2 cup A.1. Original Steak Sauce 
1/2 cup Kraft Balsamic Vinaigrette Dressing 
2 small cloves garlic, minced 
1 tsp. dried oregano leaves 
2 medium beef rib eye steaks, about 8 oz. each  
 
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. 
Preheat grill to medium-high heat. Drain steak; discard marinade. 
Grill steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture. 

Willy's Juicy Steak
2 cups orange juice
1 cup thousand island salad dressing
1 cup Worcestershire sauce
2 tablespoons vinegar-based hot pepper sauce
2 tablespoons minced fresh garlic
4 (1/2 pound) 1 1/2 inch thick rib-eye steaks
salt and pepper to taste

In a large resealable plastic bag, combine the orange juice, salad dressing, Worcestershire sauce, hot pepper sauce, and garlic. Squeeze the bag to mix well. You should have a nice brown marinade. Place steaks into the bag with the marinade, and seal. Refrigerate for 2 to 5 hours, turning over occasionally.
Preheat an outdoor grill for high heat. When the grill is hot, lightly oil the grate.
Place steaks onto the grill and season the tops with salt and pepper to taste. Baste with marinade. Cook for about 5 to 7 minutes, then flip over and salt, pepper and baste again. Grill for about 7 or 8 more minutes, or to desired doneness. Do not flip the steaks again. The internal temperature should be at least 145 degrees F (63 degrees C). Let steaks stand for 5 minutes before cutting, to prevent juices from running out.
Heat the remaining marinade to a boil in a small saucepan. Use as steak sauce.

Source: allrecipes.com & kraftfoods.com

Powered by Frankly