Easy Grilling Cookbook: Easy Grilling Recipes for Vegetables, Meats, and Seafood [2 ed.]

Citation preview

Easy Grilling Cookbook Easy Grilling Recipes for Vegetables, Meats, and Seafood

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Texas Potatoes 9 My First Beef Brisket 12 Crusted Grilled Salmon 13 How to Grill Corn 14 Summer Teriyaki BBQ 15 How to Make Ribs 16 Asian Backyard Beef 17 Tampa Scallops 18 Glazed Dijon Salmon 19 Grilled Chicken with Tang 22 Dads’ Steak Recipe 23 Green Bean Griller 24 Garden Fish Filets 25 Teriyaki Steak BBQ 26 New England Backyard Shrimp 27 Jakarta Street Food 28 Grilled Caprese Baguettes 29 Grilled Steak Brasileiro 32 Cheesy Glazed Asparagus 33 5-Ingredient Grilled Chicken 34 Mexican Street Tacos 35

Summer Brussel Sprouts 36 Lebanese Lamb Skewers 37 Hot Dogs Seattle Style 38 Tarragon Zucchini 39 Baguette Lunch Box Salad 42 Mediterranean Seasoned Chicken with Yogurt Salsa 43 How to Grill Lamb Mediterranean Style 44 Country Potato Skewers 45 Hibachi Backyard Beef 46 Grilled Cauliflower Bowls 47 Grilled Zucchini Kebabs over Pasta 48 Backyard Grilled Club Sandwiches 49 Country Kebabs 52 Southwest Chicken 53 Grilled Baguettes 54 Hot Potato Squares 55 Grilled California Sandwiches 56 Halibut on the Grill 57 Tropical Glazed Cornish Hens 58 Grilled Peach Bowls 59 Pennsylvanian Chicken 62 Swordfish Grilled 63

Mediterrean Chicken Griller 64 Teriyaki Chicken Thighs 65 Kabobs Kingston 66 Real Jamaican Jerk Chicken 67 How to Grill Cauliflower I 68 Thai Street Food 69 Ginger Chicken Kabobs 72 Cambodian Beef Skewers 73 Ms. Kim’s Kabobs 74 South East Asian Grilled Chicken Wings 75 Ironbound Grilled Shrimps 76 Texas Steaks 77 Marinated Cajun Salmon on the Grill 78 Ginger Dijon Wings 79 How to Grill Eggplants 82 Quick Weeknight Lamb Chops 83 London Style Grilled Steak 84 Midwest T-Bones 85 Easiest Potatoes on the Grill 86 Nutmeg Beef and Plantain Kabobs 87 Glazed Dijon Backyard Tilapia 88 Garlicky Garden Chicken 89

How to Grill Cabbage 92 Parsley Lemon Grilled Steak 93 Grilled Mushrooms 101 94 How to Grill Asparagus 95 Sweet Vegetarian Skewers 96 Saratoga Grilled Buttered Steak 97 How to Grill Crab 98 Grilled Burgers with Homemade Teriyaki 99 Hot Chicken Quarters 102 Cookout Tikka Masala 103 How to Grill Corn 104 Japanese Teriyaki Grilled 105 Bruschetta Summers 106 Alabama Yams 107 Jimmy’s Grilled Beef 108 Kerala Chicken 109 Cookout Pizza 112 Sweet and Sour Grilled Fish 114 Hot Tropical Glazed Chicken Cutlets 115 Hot Glazed Fish Filets 116 Carolina Country Catfish 117 Grilled Seattle Flatbreads 118

Broccoli on the Grill 119 How to Grill Tofu Asian Street Style 122 Hot Beef Kabobs 123 Tropical Teriyaki Kabobs 124 Classic Teriyaki Sauce 125 Cajun Seasoning 126

Texas

Prep Time: 5 mins

Potatoes

Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 741.4 Fat 50.4 g Cholesterol 61.0 mg Sodium 226.9 mg Carbohydrates 67.9 g Protein 8.1 g

Ingredients 1 large potato 1/4 large Spanish onion, cut into 4 slices 2 -3 tbsp butter 2 -3 tbsp olive oil salt & fresh ground pepper

aluminum foil

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

Set your BBQ grill for medium heat and lightly, grease the grill grate. Scrub the potato and then, make 4 slits almost through to bottom. Insert 1 onion slice into each potato slit. Place the butter on top of the potato in the form of the butter. Season with the salt and pepper and drizzle with the oil. With a piece of the foil, wrap the potato tightly. Place the foil parcel onto the rack and cook, covered for about 1 hour. Enjoy warm.

Texas Potatoes

9

MY FIRST

Beef Brisket

Prep Time: 15 mins Total Time: 48 hrs 15 mins Servings per Recipe: 12 Calories 511.7 Fat 23.3 g Cholesterol 187.4 mg Sodium 3407.4 mg Carbohydrates 9.1 g Protein 63.8 g

Ingredients 1 (8 -14 lb.) beef brisket, trimmed 1/4 C. paprika 1/3 C. kosher salt 2 tbsp sugar 2 tbsp brown sugar 3 tbsp cumin 2 tbsp chili powder

2 tbsp ground pepper 2 tbsp cayenne 1 tbsp onion powder 1 tbsp garlic powder

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

In a bowl, add all the ingredients except the brisket and mix until well combined. Rub the both sides of the brisket with the spice mixture generously. With a few layers of the plastic wrap, wrap the brisket tightly. Then, with a piece of the foil wrap the brisket and refrigerate for all the day. Set your smoker to 225-240 degrees F, using the pecan wood chips. Place the brisket in the smoker and cook for about 1 1/2 hours per pound, adding some soaked chips after every 30 minutes in first 8 hours of the cooking. 7. Remove from the smoker and with a piece of the foil, wrap the brisket for about 30 minutes before slicing. 8. Cut the brisket into slices against the grain and enjoy.

12

My First Beef Brisket

Crusted

Grilled Salmon

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 264.4 Fat 10.9 g Cholesterol 77.4 mg Sodium 129.6 mg Carbohydrates 5.3 g Protein 35.3 g

Ingredients 8 (6 oz.) salmon fillets, skinless 2 cedar planks, soaked in water for 4 to 6 hours 1 tbsp dry barbecue spice sea salt 1 large lemon Crust 1 C. fresh dill, chopped

1/2 C. shallot, chopped 2 garlic cloves, chopped 2 green onions, chopped 3 tbsp cracked black pepper 2 tbsp olive oil 1 lemon, juice

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

Set your grill for high heat and grease the grill grate. Season the salmon fillets with the BBQ seasoning evenly. For the crust: in a bowl, add all the ingredients and mix well. Coat the flesh side of the salmon fillets with the crust mixture generously. Sprinkle the soaked cedar planks with the salt, and place onto the grill. Close lid of the grill and heat for about 3-5 minutes. Arrange the salmon fillets on hot planks, skinned side down and cook, covered for about 12-15 minutes. 8. Enjoy with a drizzling of the lemon juice.

Crusted Grilled Salmon

13

HOW TO

Grill Corn

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 77.4 Fat 1.0 g Cholesterol 0.0 mg Sodium 13.5 mg Carbohydrates 17.1 g Protein 2.9 g

Ingredients 4 ears sweet corn ice cold water

Directions 1. Carefully, pull the husks of each kernel back to within 2-inch of the base. 2. Carefully, remove the silk and then, smooth husks back into place, covering the kernels completely. 3. In a bowl of ice water, place the corn and keep aside for about 30 minutes. 4. Drain the corn completely and shake off the excess water. 5. Set your grill for medium-high heat and generously, grease the grill grate. 6. Place the corn onto the grill over coals 5-inches from the heat and cook for about 15 minutes, flipping often. 7. Enjoy warm.

14

How to Grill Corn

Summer

Prep Time: 15 mins

Teriyaki BBQ

Total Time: 40 mins Servings per Recipe: 2 Calories 264.1 Fat 2.2g Cholesterol 68.4mg Sodium 1475.6mg Carbohydrates 27.5g Protein 36.1g

Ingredients 2 boneless skinless chicken breast halves 1 small zucchini, cut into bite-size pieces 1 large green pepper, cut into chunks 2 small onions, quartered, each quarter cut in half 8 ounces mushrooms, halved 10 cloves garlic 1/4-1/2 C. teriyaki marinade

salt and pepper garlic powder 5 -6 Bbq skewers

Directions 1. Thread the veggies onto skewers while alternating between them. 2. Make 5 slits in each chicken breast. Press a clove of garlic into each slit. 3. Season them with some garlic powder, salt and pepper then coat them with the teriyaki sauce. 4. Before you do anything, preheat the grill and grease its grates with oil. 5. Arrange over it the chicken breasts and veggies skewers. 6. Cook them for 5 to 8 min on each side until they are done. 7. Serve your grill chicken and veggies warm. 8. Enjoy.

Summer Teriyaki BBQ

15

HOW TO MAKE

Ribs

Prep Time: 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 4 Calories 349.8 Fat 12.6 g Cholesterol 0.0 mg Sodium 1352.1 mg Carbohydrates 69.2 g Protein 13.1 g

Ingredients brown sugar honey dry rub seasonings 1/3 C. brown sugar 11 oz. chili powder 2 tbsp seasoning salt 2 tbsp garlic powder

2 tbsp onion powder 2 tbsp cayenne 1 tbsp cracked black pepper 2 tbsp paprika ribs

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

16

Preheat the smoker to 250-275 degrees F, using pecan or apple wood chips. Coat the ribs with the dry rub and keep aside for about 1 hour. Place the ribs over indirect heat and cook for about 2 1/2 hours. Now, coat the meat with the brown sugar and honey generously. With foil pieces, cover the ribs. Cook for about 2 1/2-3 hours. Enjoy hot.

How to Make Ribs

Asian

Backyard Beef

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 507.4 Fat 33.5 g Cholesterol 128.5 mg Sodium 1419.1 mg Carbohydrates 15.6 g Protein 33.2 g

Ingredients 2 lb. beef boneless sirloin, sliced across the grain 1/2 C. soy sauce 1/3 C. sugar 3 tbsp sake 2 tbsp dark sesame oil 8 garlic cloves, sliced 4 scallions, both white and green parts,

trimmed and minced 2 tbsp sesame seeds, toasted 1/2 tsp ground black pepper

Directions 1. Arrange the beef slices between 2 plastic wrap sheets with a rolling pin, pound into a 1/8-inch thickness. 2. In a bowl, add all the ingredients and beat until well combined. 3. Add the beef slices and coat with the marinade generously. 4. Cover the baking dish and place in the fridge for about 2 hours. 5. Set your grill for high heat and grease the grill grate. 6. Cook the beef slices onto the grill for about 2-4 minutes, flipping once half way through. 7. Enjoy hot.

Asian Backyard Beef

17

TAMPA

Scallops

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 2 Calories 390.2 Fat 24.5 g Cholesterol 115.5 mg Sodium 1104.0 mg Carbohydrates 11.9 g Protein 31.4 g

Ingredients 1 lb. scallops 8 oz. mushrooms, sliced 1/4 C. butter, sliced 4 tbsp parsley, minced

1 -2 clove garlic, minced 1 tsp lemon pepper seasoning

Directions 1. Set your grill for medium-low heat. 2. Place the scallops onto a piece of the foil, followed by the mushrooms, butter, parsley and garlic. 3. Sprinkle with the lemon pepper seasoning evenly. 4. Fold the foil tightly to seal. 5. Place the foil parcel onto the grill and cook for about 12 minutes. 6. Enjoy warm.

18

Tampa Scallops

Glazed

Dijon Salmon

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 435.6 Fat 15.0 g Cholesterol 78.4 mg Sodium 3589.9 mg Carbohydrates 32.2 g Protein 46.1 g

Ingredients 1/3 C. orange juice 1/3 C. soy sauce 1/4 C. honey 1 tbsp Dijon mustard 1 inch ginger, chopped

2 garlic cloves, minced 3 green onions, chopped 1 1/2 lb. salmon fillets

Directions 1. 2. 3. 4. 5.

In a bowl, add all the ingredients except the salmon fillets and mix until well combined. Add the salmon fillets and coat with the marinade generously. Place in the fridge for about 20-25 minutes. Set your grill for medium-high heat and grease the grill grate. Cook the salmon fillets onto the grill for about 10-12 minutes, flipping once half way through. 6. Enjoy hot.

Glazed Dijon Salmon

19

GRILLED

Chicken with Tang

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 406.2 Fat 22.5 g Cholesterol 188.4 mg Sodium 525.1 mg Carbohydrates 2.4 g Protein 44.9 g

Ingredients 1/2 C. cider vinegar 1/4 C. oil 3/4 tsp kosher salt 1/4 C. shallot

2 garlic cloves, chopped 2 lb. skinless chicken thighs, trimmed of fat

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

In a bowl, add all the ingredients except the chicken thighs and mix until well combined. Add the chicken thighs and coat with the marinade generously. Place in the fridge for about 2-3 hours. Set your grill for medium heat and grease the grill grate. Cook them onto the grill for about 4 minutes per side. Cook the chicken thighs onto the grill for about 12-16 minutes, flipping once half way through. 7. Enjoy hot.

22

Grilled Chicken with Tang

Dads’

Steak Recipe

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 4 Calories 145.5 Fat 14.7 g Cholesterol 38.9 mg Sodium 258.6 mg Carbohydrates 1.1 g Protein 2.6 g

Ingredients Butter 2 garlic cloves, chopped 1/4 tsp onion powder 1/4 tsp McCormick's Montreal Brand steak seasoning 1/4 C. butter 1/3 C. crumbled blue cheese 1/4 tsp dried thyme

Steak 4 petite fillets mignon steaks 3 -4 cloves garlic, chopped 1/4 tsp seasoning salt 1/4 black pepper 1/4 soy sauce cooking spray

Directions 1. For the garlic butter: in a blender, add all the ingredients except the blue cheese and pulse until well combined. 2. Add the blue cheese and pulse until pureed. 3. Transfer into a bowl and place in the fridge until using. 4. For the steaks: in a bowl, add the soy sauce, garlic, seasoned salt and pepper and mix well. 5. Add the steaks and coat with the marinade generously. 6. Place in the fridge for about 15 minutes, flipping once. 7. Set your grill for medium heat and grease the grill grate. 8. Cook them onto the grill for about 12 minutes, flipping once half way through. 9. Enjoy the steaks with a topping of the garlic butter.

Dads’ Steak Recipe

23

GREEN BEAN

Griller

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 58.7 Fat 1.9 g Cholesterol 0.0 mg Sodium 73.6 mg Carbohydrates 9.8 g Protein 2.2 g

Ingredients 1 tbsp brown sugar 1 tbsp sesame oil 1 tbsp reduced sodium soy sauce 2 garlic cloves, minced 1/2 tsp crushed red pepper flakes

1 1/2 lb. green beans, trimmed 1 medium red onion, halved and sliced 6 medium mushrooms, quartered

Directions 1. Set your grill for medium heat. 2. In a bowl, add the brown sugar, sesame oil, soy sauce, garlic and red pepper flakes and mix until well combined. 3. Add the green beans, mushrooms and onion and toss to combine. 4. Divide the veggie mixture onto 2 (18-inch square) foil pieces evenly. 5. Fold foil around vegetables tightly to seal completely. 6. Place the foil parcels onto the grill and cook, covered for about 18-22 minutes, flipping the parcels occasionally. 7. Enjoy warm.

24

Green Bean Griller

Garden

Prep Time: 15 mins

Fish Filets

Total Time: 25 mins Servings per Recipe: 4 Calories 317.8 Fat 16.3 g Cholesterol 102.1 mg Sodium 141.7 mg Carbohydrates 2.3 g Protein 38.7 g

Ingredients 1 1/2 lb. halibut fillets 1/4 C. olive oil 3 garlic cloves, minced 2 tbsp lemon juice 2 tbsp parsley

2 tsp Greek oregano 1/2 tsp salt 1 tsp black pepper

Directions 1. 2. 3. 4. 5.

In a bowl, add all the ingredients except the halibut fillets and mix until well combined. Add the halibut fillets and coat with the marinade generously. Place in the fridge for about 1 1/2 hours. Preheat grill. Set your grill for medium-high heat and grease the grill grate. Cook the halibut fillets onto the grill for about 8-10 minutes, flipping once half way through. 6. Enjoy hot.

Garden Fish Filets

25

TERIYAKI

Steak BBQ

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 238.2 Fat 9.4g Cholesterol 68.0mg Sodium 962.5mg Carbohydrates 9.6g Protein 28.7g

Ingredients 1/3 C. soy sauce 2 tbsps vegetable oil 1 tbsp brown sugar 1 garlic clove, minced 1 tsp ground ginger 1 tsp seasoning salt

1 1/2 lbs. boneless sirloin steaks, cubed 12 fresh mushrooms 1 large green pepper, cut into pieces 1 large onion, cut into wedges 12 cherry tomatoes

Directions 1. Get a mixing bowl: Mix in it the soy sauce, oil, brown sugar, garlic, ginger, and salt to make the marinade. 2. Get a large zip lock bag. Place in it the beef slices and pour over the marinade. 3. Seal the bag and shake it to coat. Place it in the fridge and let it sit overnight. 4. Before you do anything, preheat the grill and grease it. 5. Drain the beef dices and thread along with cherry tomatoes, green pepper, onion, and mushrooms onto skewers. 6. Grill them for 5 to 7 min on each side while basting them with the remaining marinade. 7. Serve your kabobs warm with some pita bread. 8. Enjoy.

26

Teriyaki Steak BBQ

New England

Backyard Shrimp

Prep Time: 1 hr 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 205.0 Fat 14.6 g Cholesterol 142.8 mg Sodium 642.8 mg Carbohydrates 2.3 g Protein 15.6 g

Ingredients 1 lb. shrimp, peeled and deveined, tail on 1/4 C. olive oil 3 garlic cloves, mashed 1 tbsp hot shot black and red pepper blend 1/4 tsp ground cumin

cayenne pepper 1/2 lime, juice salt 1 tbsp chopped parsley

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

In a bowl, add all the ingredients except the shrimp and mix until well combined. Add the shrimp and coat with the marinade generously. Place in the fridge for about 2 hours. Set your grill for medium-high heat and grease the grill grate. Thread the shrimp onto pre-soaked skewers. Cook them onto the grill for about 2 1/2 minutes, flipping once half way through. Enjoy warm.

New England Backyard Shrimp

27

JAKARTA

Street Food

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 161.3 Fat 6.3 g Cholesterol 50.3 mg Sodium 837.9 mg Carbohydrates 6.6 g Protein 20.2 g

Ingredients 3 tbsp smooth peanut butter 1/2 C. low sodium soy sauce 1/2 C. lime juice 2 -3 tbsp curry powder 2 garlic cloves, minced 1 tsp hot pepper sauce

4 boneless skinless chicken breast halves, cubed

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

28

In a bowl, add all the ingredients except the chicken cubes and mix until well combined. Add the chicken cubes and coat with the marinade generously. Place in the fridge for all the night. Set your grill for high heat and grease the grill grate. Thread the shrimp onto pre-soaked skewers. Cook the skewers onto the grill for about 10 minutes, flipping once half way through. Enjoy warm.

Jakarta Street Food

Grilled

Caprese Baguettes

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 379.6 Fat 19.2 g Cholesterol 29.3 mg Sodium 657.9 mg Carbohydrates 34.4 g Protein 17.9 g

Ingredients 1 (12 inch) baguette 2 tbsp olive oil 1/4 tsp dried oregano 1/4 tsp garlic powder 6 oz. provolone cheese, sliced 2 beefsteak tomatoes, sliced

salt and pepper

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

Set your grill for medium heat and grease the grill grate. With a serrated knife, remove about 1/2-inch of the domed top of baguette. Now, cut the baguette in half horizontally. In a bowl, add the oil, garlic powder and oregano and mix well. Coat each baguette half with the oil mixture evenly. Arrange half the provolone cheese slices over the bottom half of the baguette and top with the tomato slices. 7. Sprinkle with the salt and pepper evenly and then, top with the remaining provolone cheese. 8. Cover with the top half of the baguette. 9. Cook the sandwiches onto the grill for about 3 minutes. 10. Cut the sandwich into 4 portions and enjoy.

Grilled Caprese Baguettes

29

GRILLED

Steak Brasileiro

Prep Time: 24 hrs Total Time: 24 hrs 12 mins Servings per Recipe: 6 Calories 780.0 Fat 55.2 g Cholesterol 154.2 mg Sodium 1590.5 mg Carbohydrates 18.9 g Protein 51.1 g

Ingredients 2 lb. flank steaks McCormick's Montreal Brand steak seasoning salt Marinade 2/3 C. vegetable oil 1/3 C. soy sauce 1/4 C. red wine vinegar

3 -4 tbsp honey 3 tbsp Worcestershire sauce 1/4 tsp ground ginger 2 -3 tbsp chopped garlic 2 green onions, chopped

Directions 1. 2. 3. 4. 5.

For the marinade: in a bowl, add all the ingredients and mix until well combined. Add the steak and coat with the marinade generously. Place in the fridge for all the day, flipping occasionally. Remove the steak from the bowl and discard the excess marinade from the meat. Place the steak onto a plate and keep aside in room temperature for about 3 hours before cooking. 6. Set your grill for high heat and grease the grill grate. 7. Sprinkle the steak with the steak seasoning and salt evenly. 8. Cook them onto the grill for about 10-12 minutes, flipping once half way through. 9. Remove from the grill and place onto a cutting board for about 10 minutes before slicing. 10. Cut the steak into slices across the grain. 11. Enjoy.

32

Grilled Steak Brasileiro

Cheesy

Glazed Asparagus

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 162.6 Fat 11.4g Cholesterol 26.5mg Sodium 143.0mg Carbohydrates 8.6g Protein 8.9g

Ingredients Spears 2 lbs. asparagus garlic powder salt pepper olive oil Sauce 4 oz. goat cheese

2/3 C. sour cream 1/4 C. buttermilk 1/2 C. basil 1 garlic clove butter

Directions 1. To make the asparagus: 2. Before you do anything, preheat the oven grill and grease it. 3. Trim the asparagus spears and coat them with oil. Place them on the grill. Sprinkle over them some garlic powder, salt and pepper. 4. Let them cook for few minutes until they become tender to your liking. 5. To make the sauce: 6. Get a blender: Combine in it the goat cheese, sour cream, butter milk, and basil. Blend them smooth. 7. Place a small pan over medium heat. Heat in it the butter until it melts. Cook in it the garlic for 45 sec. Add to it the cheese mixture and stir them well. 8. Drizzle the sauce all over the asparagus spears then serve them warm. Enjoy.

Cheesy Glazed Asparagus

33

5-INGREDIENT

Grilled Chicken

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 690.4 Fat 56.7 g Cholesterol 178.2 mg Sodium 1329.3 mg Carbohydrates 1.2 g Protein 41.9 g

Ingredients 5 -6 lb. roasting chickens, halved lengthwise 1/2 C. olive oil 2 lemons, juice 1 tbsp oregano

1 tbsp coarse sea salt coarse black pepper, ground

Directions 1. In a bowl, add the lemon juice, oil, oregano, salt and pepper and mix well. 2. Add the halved chicken and oat with the mixture generously. 3. Place in the fridge for about 3-4 hours, flipping once halfway through 4. Set your gas grill for medium-high heat and grease the grill grate. 5. Place the chicken onto the middle of the grill, skin side down and turn off inner burners. 6. Cook until skin is nicely browned. 7. Flip and cook for about 1-2 hours. 8. Remove from the grill and place onto a cutting board. 9. With a piece of the foil, cover the chicken halves loosely for about 5 minutes. 10. Enjoy.

34

5-Ingredient Grilled Chicken

Mexican

Street Tacos

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 1 Calories 479.6 Fat 27.6 g Cholesterol 77.9 mg Sodium 639.1 mg Carbohydrates 31.8 g Protein 24.9 g

Ingredients 20 oz. top sirloin steaks Marinade 1/4 C. orange juice 2 tbsp vegetable oil 1 tbsp lime juice 2 tsp cider vinegar 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp pepper

Tacos 10 8-inch flour tortillas, warmed 2 1/2 C. shredded lettuce 1 1/4 C. shredded cheddar cheese 3/4 C. sour cream 2 small tomatoes, chopped 1 (8 oz.) bottles taco sauce

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

For the marinade: in a bowl, add all the ingredients and mix until well combined. Add the steaks and coat with the marinade generously. Place in the fridge for all the night. Remove the steaks from the bowl and reserve the marinade. Keep the steaks aside for about 1 hour before grilling. Set your grill for medium-high heat and grease the grill grate. Cook the steaks onto the grill for about 6-8 minutes, flipping once half way through and coating with reserve marinade occasionally. 8. Cut the steaks into thin slices. 9. Divide the steak slices onto each tortilla evenly, followed by the lettuce, cheese, sour cream, tomatoes and taco sauce. 10. Enjoy.

Mexican Street Tacos

35

SUMMER

Brussel Sprouts

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 108.1 Fat 11.5 g Cholesterol 30.5 mg Sodium 102.7 mg Carbohydrates 1.3 g Protein 0.5 g

Ingredients 14 oz. frozen Brussels sprouts, thawed 1/4 C. butter, melted 1/2 tsp garlic salt

1/2 tsp onion powder

Directions 1. 2. 3. 4.

Set your grill for medium-low heat and grease the grill grate. In a bowl, add the butter, onion powder and garlic salt and mix well. Thread the Brussels sprouts onto the metal skewers. Cook the Brussels sprouts onto the grill for about 10 minutes, flipping and coating with the butter mixture frequently. 5. Enjoy warm.

36

Summer Brussel Sprouts

Lebanese

Lamb Skewers

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 496.8 Fat 31.0 g Cholesterol 146.8 mg Sodium 615.6 mg Carbohydrates 5.3 g Protein 40.3 g

Ingredients 600 -700 g lamb, cubed 1 kiwi fruit 2 cloves garlic, crushed 2 tbsp dark soy sauce 2 tbsp dry sherry, or chicken broth

1 tbsp olive oil 1/2 tsp sugar ground black pepper

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

With a scooper, scoop the flesh of kiwifruit and transfer into a bowl. With fork, mash the kiwi flesh until smooth. Add the lamb cubes and remaining ingredients and mix well. Cover the bowl and keep aside in room temperature for about 40-60 minutes. Set your grill for medium-high heat and grease the grill grate. Thread the lamb skewers onto the wooden skewers. Cook the skewers onto the grill for about 5-7 minutes, flipping occasionally. Enjoy warm.

Lebanese Lamb Skewers

37

HOT DOGS

Seattle Style

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 480.6 Fat 36.5g Cholesterol 85.5mg Sodium 885.4mg Carbohydrates 26.6g Protein 11.6g

Ingredients 1/4 C. butter 1 sweet onion, sliced 1 (4 oz.) packages cream cheese 4 hot dogs 4 hot dog buns

spicy brown mustard sauerkraut

Directions 1. Before you do anything, preheat the grill and grease it. 2. Place over it the hot dogs and cook them for 4 to 5 min. 3. Place a pan over low heat. Heat in it the butter until it melts. Cook in it the onion for 16 min. 4. Stir in the cream cheese and heat it until it becomes soft to make the sauce. 5. Spread half of the cheese sauce inside the dog buns. Place the hot dogs on top then top them with the remaining cheese sauce. 6. Top them with some mustard and sauerkraut. 7. Enjoy.

38

Hot Dogs Seattle Style

Tarragon

Zucchini

Prep Time: 2 mins Total Time: 15 mins Servings per Recipe: 6 Calories 149.3 Fat 10.6g Cholesterol 18.1mg Sodium 467.7mg Carbohydrates 9.0g Protein 5.2g

Ingredients 1/4 C. white vinegar 3/4 tsp salt 1/2 tsp pepper 1 tsp dried tarragon 1/2 C. mayonnaise

3 medium zucchini 3 oz. Swiss cheese, shredded)

Directions 1. Place a small saucepan over medium heat. Stir in it the vinegar with tarragon, salt and pepper. 2. Cook them until they start boiling. Turn off the heat and let the mixture cool down. 3. Mix in the mayonnaise to make the sauce. 4. Before you do anything, preheat the grill and grease it. 5. Coat the zucchinis with some of the mayo sauce. Place them on the grill and let them cook for 6 min. 6. Flip the zucchini slices and lay over them some cheese. Let them cook for an extra 3 min. 7. Serve your grilled zucchinis warm. 8. Enjoy.

Tarragon Zucchini

39

BAGUETTE

Lunch Box Salad

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 6 Calories 387.9 Fat 22.2g Cholesterol 29.8mg Sodium 536.8mg Carbohydrates 34.5g Protein 14.1g

Ingredients 1 small baguette 1/3 C. extra virgin olive oil 1/3 C. lemon juice 2 tbsp diced shallots 2 tsp minced garlic 1 1/2 lbs. grape tomatoes, halved 8 oz. mozzarella cheese, cut into pieces

3 C. frisee kosher salt ground black pepper 1/4 C. roughly chopped basil

Directions 1. Before you do anything, preheat the grill and grease it. 2. Slice the baguette in half then cut each half into 4 pieces. Place the bread quarters on the grill. 3. Let them cook for 3 to 5 min on each side. Place them aside to cool down. 4. Slice the bread slices into 1/2 inch cubes. 5. Get a mixing bowl: Combine it the cubed bread with the remaining ingredients. 6. Place the salad in the fridge and let it sit for 25 to 35 min. 7. Garnish your salad with some basil then serve it. 8. Enjoy.

42

Baguette Lunch Box Salad

Mediterranean

Seasoned Chicken with Yogurt Salsa

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 518.4 Fat 8.5g Cholesterol 136.5mg Sodium 2090.0mg Carbohydrates 41.0g Protein 69.7g

Ingredients 2 C. plain fat-free yogurt, divided 3 medium garlic cloves, minced, divided 2 tbsp rosemary leaves, chopped 1 tsp lemon zest 4 tbsp lemon juice 1 tsp sea salt 1 lb. uncooked boneless skinless chicken breast, cut into pieces cooking spray

2 large sweet red peppers, cut into pieces 1 large cucumber, seeded and cut into pieces 1/4 C. red onion, chopped 1 tbsp parsley, chopped 2 tsp olive oil 1/2 tsp table salt 1/4 tsp ground black pepper

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it 1 1/2 C. yogurt, 2 chopped garlic cloves, rosemary and lemon juice. 3. Stir in the chicken pieces and toss them to coat. Let them sit for 30 min to 8 h. 4. Thread the pepper dices and chicken pieces into skewers. Grill them for 4 to 6 min on each side until they are done. 5. Get a mixing bowl: Stir in it the cucumber, onion, remaining 1/2 C. of yogurt, remaining chopped garlic clove, parsley, oil, salt and pepper to make the salsa. 6. Serve your chicken skewers warm with the yogurt salsa. 7. Enjoy.

Mediterranean Seasoned Chicken with Yogurt Salsa

43

HOW TO GRILL

Lamb Mediterranean Style

Prep Time: 3 hrs Total Time: 3 hrs 17 mins Servings per Recipe: 4 Calories 192.7 Fat 13.8 g Cholesterol 0.0 mg Sodium 1.9 mg Carbohydrates 18.6 g Protein 0.5 g

Ingredients 4 sirloin lamb chops Marinade 4 tbsp honey 4 tbsp lite olive oil 2 cloves garlic, crushed 1 tbsp fresh lime juice 1 tbsp of fresh mint, chopped

1 1/2 tsp dry mustard salt and pepper fresh mint leaves

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

44

For the marinade: in a bowl, add all the ingredients and mix until well combined. Add the lamb chops and coat with the marinade generously. Place in the fridge for about 3 hours, flipping occasionally. Set your BBQ grill for medium-high heat and grease the grill grate. Remove the chops from the bowl, reserving the marinade. Place the chops onto the grill 5-inch from the heat and cook for about 5 minutes. Flip and coat with the reserved marinade. Cook for about 12 minutes, flipping once half way through. Enjoy with a garnishing of the mint leaves

How to Grill Lamb Mediterranean Style

Country

Potato Skewers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 378.0 Fat 0.5 g Cholesterol 0.0 mg Sodium 796.9 mg Carbohydrates 91.0 g Protein 6.7 g

Ingredients wooden skewer 1 green pepper, cut into squares 1 (19 oz.) cans whole white potatoes, drained 1/2 sweet onion, cut into chunks 1 (14 oz.) cans pineapple chunks vegetable oil Seasoning 1/4 tsp dried basil

1/4 tsp dried thyme 1/8 tsp garlic powder 1/8 tsp salt 1/8 tsp pepper

Directions 1. Set your grill for medium heat and grease the grill grate. 2. Thread the green pepper, potatoes, onion, and pineapple onto pre-soaked wooden skewers. 3. With foil pieces, cover any open wooden ends of the sewers. 4. For the seasoning: in a bowl, add all the ingredients and mix well. 5. Coat the kebabs with the oil evenly and sprinkle with the seasoning mixture. 6. Cook the kabobs onto the grill for about 5-6 minutes, flipping occasionally. 7. Enjoy warm.

Country Potato Skewers

45

HIBACHI

Backyard Beef

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 558.8 Fat 39.9 g Cholesterol 77.1 mg Sodium 1574.0 mg Carbohydrates 20.0 g Protein 24.7 g

Ingredients 1/2 lb. beef rib eye roast, slices 3 tbsp soy sauce 3 tbsp sake 1 1/2 tbsp sesame oil 1 1/2 tbsp sugar 1/2 apple, grated to release juice

2 tbsp roasted and ground sesame seeds 2 garlic cloves, minced 1/4 tsp dry mustard

Directions 1. 2. 3. 4. 5.

Place a skillet over medium heat and cook until heated through. Add the sesame seeds and stir fry until toasted slightly. Remove from the heat. In a coffee grinder, add the sesame seeds and grind slightly. In a bowl, add the sesame seeds and remaining ingredients except the beef slices and mix until well combined. 6. Add the beef slices and coat with the marinade generously. 7. Place in the fridge for about 7-8 hours. 8. Set your grill for medium heat and grease the grill grate. 9. Cook them onto the grill for about 2-3 minutes, flipping once half way through. 10. Enjoy hot.

46

Hibachi Backyard Beef

Grilled

Cauliflower Bowls

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 389.8 Fat 38.3 g Cholesterol 0.0 mg Sodium 1185.9 mg Carbohydrates 11.5 g Protein 3.5 g

Ingredients Marinade 4 oz. rice wine vinegar 8 oz. vegetable oil 1 oz. chopped garlic 2 tsp dried thyme 1 tbsp salt 1/2 tsp pepper Veggies 12 button mushrooms

12 cherry tomatoes 12 large broccoli florets 12 large cauliflower florets 1 large bell pepper, sliced in 12 pieces 1 large vidalia onion, cut into 24 pieces 6 oz. zucchini, cut into semi circles 6 oz. yellow squash, cut into semi circles

Directions 1. For the marinade: in a bowl, add all the ingredients and mix until well combined. In a pan of the boiling water, blanch the cauliflower, broccoli, zucchini, squash, bell pepper and onion. 2. Drain the vegetables completely. 3. In the bowl of the marinade, add the blanched vegetables and mushrooms and gently, stir to combine. 4. Keep aside for about 40-50 minutes. 5. Set your grill for high heat and grease the grill grate. 6. Thread the marinated vegetables and tomatoes onto the soaked bamboo skewers. 7. Cook the skewers on the grill until desired doneness, flipping frequently. 8. Enjoy warm.

Grilled Cauliflower Bowls

47

GRILLED

Zucchini Kebabs over Pasta

Prep Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 428.6 Fat 24.2 g Cholesterol 76.8 mg Sodium 364.9 mg Carbohydrates 40.5 g Protein 14.2 g

Ingredients 2 medium zucchini, ends removed and cut into chunks 2 medium summer squash, ends removed and cut into chunks 3 tbsp olive oil 2 garlic cloves, peeled and minced 1 shallot, peeled and minced 3 tbsp basil, minced fresh ground pepper

3 tbsp unsalted butter, softened 1/4 tsp salt 8 oz. fettuccine pasta, cooked 1/2 C. Parmesan cheese 2 tbsp parsley, minced

Directions 1. For the basil butter: in a bowl, add the oil, shallot, garlic, 1 tbsp of the basil and black pepper and mix well. Add the zucchini and squash and coat with the marinade generously. Place in the fridge for about 1 1/2 hours. In another bowl, add the butter, remaining basil, salt and black pepper and beat until smooth. 2. Set your gas grill for medium-high heat and grease the grill grate. 3. Thread the zucchini and squash onto the skewers. 4. Cook the skewers on the grill for about 10 minutes, flipping often. 5. Remove from the grill and keep aside for about 3-5 minutes. 6. Remove the zucchini and squash from the skewers. 7. After cooking, drain the pasta and return in the same hot pot. 8. Add the zucchini, squash, parsley, basil butter and Parmesan and gently, stir to combine. Enjoy.

48

Grilled Zucchini Kebabs over Pasta

Backyard

Grilled Club Sandwiches

Prep Time: 5 mins Total Time: 16 mins Servings per Recipe: 1 Calories 525.5 Fat 27.0 g Cholesterol 45.9 mg Sodium 1292.0 mg Carbohydrates 50.5 g Protein 19.2 g

Ingredients 2 (6 inch) flour tortillas 1 tbsp Miracle Whip 1/4 tsp chili powder 1 slice bacon, crisply cooked, drained and crumbled

4 slices turkey breast, shaved 1 slice cheese, sliced, halved

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

Set your grill for medium heat and grease the grill grate. Spread the dressing onto each tortilla evenly and then, sprinkle with the chili powder. Place the turkey slices onto each tortilla evenly, followed by the bacon and cheese. Fold each tortilla to secure the filling. Cook the quesadillas onto the grill for about 4-6 minutes, flipping once half way through. Enjoy warm.

Backyard Grilled Club Sandwiches

49

COUNTRY

Kebabs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 332.9 Fat 18.0 g Cholesterol 108.9 mg Sodium 781.4 mg Carbohydrates 4.6 g Protein 36.7 g

Ingredients 1 1/2 lb. boneless skinless chicken breast halves, chopped 4 tbsp extra virgin olive oil 4 garlic cloves, crushed 1 tsp dried mint 1 tsp dried oregano 1 tsp salt

1 tsp ground black pepper 2 tbsp lemon juice 1 bunch of mint 1 red onion, chopped

Directions 1. In a bowl, add the chicken pieces, garlic, 2 tbsp of the oil, oregano, dried mint, salt and pepper and mix well. 2. Place in the fridge for about 40 minutes. 3. In another bowl, add the lemon juice and remaining oil and bet until well combined. 4. Set your barbecue grill for medium-high heat and grease the grill grate. 5. Remove the large mint leaves from the stems. 6. Place the chicken pieces, onion and mint leaves onto skewers and season with the salt and pepper. 7. Cook the skewers on the grill for about 9 minutes, flipping and coating with the oil mixture often. 8. Enjoy warm.

52

Country Kebabs

Southwest

Chicken

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 358.2 Fat 24.3 g Cholesterol 94.3 mg Sodium 95.5 mg Carbohydrates 3.1 g Protein 30.6 g

Ingredients 2 garlic cloves, minced 3 tbsp lime juice 3 tbsp orange juice 1 tsp cumin 2 tbsp cilantro, minced 1/2 jalapeño pepper, seeded and minced 1 tsp Morton lite salt 1/4 tsp pepper

3 tbsp oil 4 chicken breasts, skinless, boneless and pounded 1 tbsp sour cream

Directions 1. In a bowl, add all the ingredients except the chicken breasts and cream and mix until well combined. 2. Add the chicken breasts and coat with the marinade generously. 3. Cover the bowl and place in the fridge for about 1-4 hours. 4. Set your grill for medium heat and grease the grill grate. 5. Cook the chicken breasts onto the grill until cooked though. 6. Enjoy hot with a topping of the sour cream.

Southwest Chicken

53

GRILLED

Baguettes

Prep Time: 5 mins Total Time:15 mins Servings per Recipe: 6 Calories 537.7 Fat 7.7 g Cholesterol 0.0 mg Sodium 2038.8 mg Carbohydrates 97.4 g Protein 20.2 g

Ingredients 1 baguette, sliced 2 tbsp olive oil 1 tbsp sea salt

1 tbsp ground black pepper 1 tbsp dried rosemary

Directions 1. Set your grill for medium-high heat and grease the grill grate. 2. Coat the both sides of the bread slices with a thin layer of the oil. 3. Sprinkle with the salt, pepper and rosemary onto both sides of each bread slice and press slightly to stick. 4. Cook the bread slices onto the grill for about 10 minutes, flipping once half way through. 5. Enjoy warm.

54

Grilled Baguettes

Hot

Potato Squares

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 526.1 Fat 27.3 g Cholesterol 0.0 mg Sodium 1185.9 mg Carbohydrates 65.1 g Protein 7.5 g

Ingredients 4 large potatoes, washed and cut into squares 1/2 C. olive oil 2 tsp sea salt 1 tsp pepper

2 tbsp fresh rosemary 2 garlic cloves, minced 1/4 tsp cayenne pepper 1/2 tsp paprika

Directions 1. Set your grill for high heat and grease the grill grate. 2. In a bowl, add all the ingredients and toss to coat well. 3. Cook the potato squares on the grill for about 15-20 minutes, flipping after every 5 minutes. 4. Enjoy warm.

Hot Potato Squares

55

GRILLED

California Sandwiches

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 260.4 Fat 23.1 g Cholesterol 49.9 mg Sodium 274.2 mg Carbohydrates 6.0 g Protein 9.2 g

Ingredients 2 tsp salted butter, softened 8 slices whole wheat French bread 4 tbsp cream cheese, softened 2 -4 tbsp apricot fruit spread

4 oz. Havarti cheese, sliced 1 large avocado, sliced

Directions 1. Spread the butter on one side of all the bread slices evenly. 2. Arrange 4 bread slices onto a platter, buttered side down. 3. Place 1 tbsp of the cream cheese on each bread slice evenly, followed by a thin layer of the fruit spread, Havarti cheese and avocado slices. 4. Top with the remaining bread slices, buttered side up. 5. Place a nonstick skillet over medium-high heat until heated through. 6. Place the sandwiches, 2 at a time in the pan and cook for about 2-3 minutes. 7. Flip the sandwiches and press each slightly with a spatula. 8. Cook until golden brown. 9. Enjoy hot.

56

Grilled California Sandwiches

Halibut

Prep Time: 10 mins

on the Grill

Total Time: 22 mins Servings per Recipe: 4 Calories 347.1 Fat 15.9 g Cholesterol 112.3 mg Sodium 419.7 mg Carbohydrates 10.4 g Protein 38.9 g

Ingredients 1 1/2-2 lb. Alaska halibut fillets Baste 2/3 C. mayonnaise 3 tbsp cilantro, chopped 2 garlic cloves, minced

1 tsp lime zest 1 tbsp lime juice 1 tsp cumin

Directions 1. 2. 3. 4. 5.

Set your grill for medium-high heat and grease the grill grate. In a bowl, add all the ingredients except the halibut fillets and mix until well combined. In another bowl, reserve 2 tbsp of the sauce for serving. Coat the halibut steaks with the sauce evenly. Cook the halibut steaks onto the grill for about 8-12 minutes, coating with the remaining sauce and flipping once half way through. 6. Enjoy with a topping of the reserved sauc

Halibut on the Grill

57

TROPICAL

Glazed Cornish Hens

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 226.1 Fat 11.0 g Cholesterol 108.7 mg Sodium 639.7 mg Carbohydrates 6.3 g Protein 24.7 g

Ingredients 3 Cornish hens Tropical Glazed 1 piece fresh ginger, grated 4 green onions, minced 4 garlic cloves, minced 1 orange zest, shredded 1/2 orange juice 2 limes juice 2 limes, zest

1 tbsp packed brown sugar 1 tbsp soy sauce 1 tsp salt 1 tsp pepper 3/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp canola oil

Directions 1. For the sauce: in a bowl, add all the ingredients except the hens and mix until well combined. 2. Keep aside for about 10 minutes. 3. Set your grill for medium-low heat and grease the grill grate. 4. With the poultry shears, cut hens in half, through the breast and backbones. 5. Place the hens onto the grill, and cook, covered for about 40-45 minutes, basting with the sauce occasionally in the first 30-35 minutes of cooking and transfer the hens over indirect heat. 6. Remove from the grill and enjoy warm.

58

Tropical Glazed Cornish Hens

Grilled

Peach Bowls

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 6 Calories 365.8 Fat 15.1 g Cholesterol 54.7 mg Sodium 161.2 mg Carbohydrates 59.8 g Protein 2.8 g

Ingredients 6 firm but ripe large peaches, peeled, halved and pitted 1/2 C. sugar 1/2 tsp cinnamon 1 pinch fresh grated nutmeg

1 C. chilled whipping cream 3/4 C. caramel sauce, warmed

Directions 1. Set your grill for medium-high heat and lightly, grease the grill grate. 2. In a bowl, add the sugar, nutmeg and cinnamon and mix well. 3. In the bottom of a baking sheet, place the peach halves, cut side up sprinkle with the sugar mixture. 4. Keep aside for about 10 minutes. 5. Place the peaches onto the grill, sugared side down and cook for about 8 minutes, flipping once half way through. 6. Remove from the grill and place the peach halves onto serving plates. 7. In a bowl, add the whipping cream and with an electric mixer, beat until peaks form. 8. Add 1/4 C. of the warm caramel sauce and gently, stir until streaks appear. 9. Place the cream over the peach halves and enjoy alongside the remaining caramel sauce.

Grilled Peach Bowls

59

PENNSYLVANIAN

Chicken

Prep Time: 2 mins Total Time: 8 mins Servings per Recipe: 6 Calories 172.6 Fat 4.2 g Cholesterol 90.7 mg Sodium 292.8 mg Carbohydrates 1.2 g Protein 30.8 g

Ingredients 1/4 C. low-fat mayonnaise 3 tbsp Dijon mustard 1 tbsp chopped tarragon

4 (5 oz.) boneless skinless chicken breasts

Directions 1. 2. 3. 4. 5.

62

Set your grill for high heat and grease the grill grate. In a bowl, add all the ingredients except the chicken breasts and mix until well combined. Add the chicken breasts and coat with the mixture generously. Cook the chicken breasts on the grill for about 5-6 minutes. Enjoy hot.

Pennsylvanian Chicken

Swordfish

Prep Time: 1 hr 5 mins

Grilled

Total Time: 2 hrs 25 mins Servings per Recipe: 2 Calories 823.1 Fat 69.1 g Cholesterol 149.7 mg Sodium 477.4 mg Carbohydrates 4.5 g Protein 45.1 g

Ingredients 2 (8 oz.) swordfish steaks, pat dried 1/2 C. olive oil 1 tsp minced garlic 1 tsp lime juice 1 tsp basil

1/2 C. minced onion 1/4 tsp salt 1/8 tsp pepper

Directions 1. 2. 3. 4. 5.

In a bowl, add all the ingredients except the fish steaks and mix until well combined. Add the fish steaks and coat with the marinade generously. Refrigerate for about 1 hour. Cook them onto the grill for about 8 minutes, flipping once half way through. Enjoy hot.

Swordfish Grilled

63

MEDITERREAN

Chicken Griller

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 258.9 Fat 11.5 g Cholesterol 80.3 mg Sodium 909.3 mg Carbohydrates 7.1 g Protein 30.9 g

Ingredients 2 1/4 C. plain yogurt 3 tbsp olive oil 2 1/2 tbsp lemon juice 2 tsp salt 1 tbsp chili powder 3/4 tsp ground cumin 3/4 tsp ground coriander 3/4 tsp black pepper 1/4 tsp cinnamon

6 boneless skinless chicken breast halves 1 C. mint leaves 2 tbsp minced shallots

Directions 1. In a bowl, add 1 C. of the yogurt, 1 tbsp of the lemon juice, 2 tbsp of the oil, spices and salt and mix until well combined. 2. Add the chicken breast halves and coat with the marinade generously. 3. Keep aside in room temperature for about 20 minutes. 4. Set your grill for medium-high heat and lightly, grease the grill grate. 5. Meanwhile, in a bowl, add the remaining yogurt, lemon juice and salt and mix well. 6. Now, set the grill to medium heat. 7. Cook the chicken breast halves on the grill for about 10-12 minutes, flipping often. 8. Meanwhile, in another bowl, add the shallot, mint and remaining oil and mix well. 9. Remove from the grill and place the chicken onto a platter and drizzle with the yogurt sauce. 10. Enjoy with a topping of the mint salad.

64

Mediterrean Chicken Griller

Teriyaki

Chicken Thighs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 242.3 Fat 8.2g Cholesterol 115.0mg Sodium 1047.3mg Carbohydrates 11.9g Protein 28.9g

Ingredients Marinade 1/4 C. ketchup 1/4 C. hoisin sauce 2 tbsps soy sauce 2 tbsps rice vinegar 2 tsps garlic, minced 2 tsps ginger, minced 2 tsps dark sesame oil

Chicken 8 boneless skinless chicken thighs sesame seeds, toasted in a skillet cooked rice green onion top, cut into strips

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

Get a mixing bowl: Whisk in it all the marinade ingredients. Place the chicken thighs in a zip lock bag. Pour over it the marinade. Seal the bag and shake it to coat. Let them marinade for 5 h. Before you do anything, preheat the grill and grease it. Drain the chicken thighs and grill them for 6 to 7 min on each side. Garnish them with some sesame seeds and green onion. Serve them warm. Enjoy.

Teriyaki Chicken Thighs

65

KABOBS

Kingston

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 474.2 Fat 33.6g Cholesterol 109.3mg Sodium 634.4mg Carbohydrates 10.5g Protein 32.2g

Ingredients 1/4 C. olive oil 1 lime, juiced 2 garlic cloves, minced 2 tbsp minced fresh oregano 1 tbsp lime peel, grated 1 tbsp onion powder 1 tbsp light brown sugar 1/2 tsp ground allspice 1/4 tsp ground cinnamon

1/4 tsp cayenne pepper Kabobs: 1 lb boneless skinless chicken breast, diced 8 oz. light smoked sausage, diced 2 green bell peppers, cut into 1 inch pieces

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it the olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne. 3. Thread the bell pepper with chicken and sausages into skewers while alternating between them. 4. Cook the kabobs for 8 to 9 min on each side while coating them with the glaze every 2 or 3 min. 5. Serve your kabobs warm. 6. Enjoy.

66

Kabobs Kingston

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

67

HOW TO GRILL

Cauliflower I

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 165.4 Fat 13.7 g Cholesterol 36.0 mg Sodium 240.9 mg Carbohydrates 7.5 g Protein 5.3 g

Ingredients 1 head cauliflower, stems, leaves removed, washed and pat dried 1/4-1/2 C. butter, softened

1 1/2 tsp seasoning salt 1/4 C. grated Parmesan cheese

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. Coat the cauliflower head with the butter evenly and sprinkle with seasoned salt, followed by the cheese. 3. With a piece of the foil, wrap the cauliflower head. 4. Cook the wrapped cauliflower head on the grill for about 40 minutes. 5. Enjoy warm.

68

How to Grill Cauliflower I

Thai

Street Food

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 330.2 Fat 13.4 g Cholesterol 172.4 mg Sodium 1108.9 mg Carbohydrates 7.9 g Protein 42.3 g

Ingredients 12 boneless skinless chicken thighs 1/3 C. chopped basil 1/3 C. chopped coriander 1 tbsp minced ginger 1 tbsp minced garlic 1 tbsp minced chili 1 1/2 tbsp soy sauce 1 1/2 tbsp fish sauce

1 1/2 tbsp olive oil 1 1/2 tbsp brown sugar

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

In a bowl, add all the ingredients except chicken and mix until well combined. Add the chicken thighs and coat with marinade generously. Refrigerate for about 2 hours. Set your grill for medium heat and grease the grill grate. Cook the chicken thighs onto the grill until desired doneness. Enjoy hot.

Thai Street Food

69

GINGER

Chicken Kabobs

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 244.1 Fat 13.3g Cholesterol 72.6mg Sodium 426.9mg Carbohydrates 5.2g Protein 24.9g

Ingredients 1 lb boneless skinless chicken breast, chunks 2 green onions 1 jalapeno, seeded and chopped 3 tbsp extra virgin olive oil 1 tbsp gingerroot, peeled and chopped 2 tbsp white wine vinegar 1 tsp ground allspice 1 tsp dried thyme

1/2 tsp salt 2 red bell peppers, cut in 1 inch pieces

Directions 1. Get a food processor: Combine in it the onions, chile, ginger, vinegar, allspice, thyme, salt, and 2 tbsp olive oil. Process them until they become smooth. 2. Get a large zip lock bag: Combine in it the chicken pieces with the onion mix. Shake them well to coat. Place it in the fridge for 32 min. 3. Get a small bowl: Stir in it the olive oil with bell pepper. 4. Before you do anything, preheat the grill and grease it 5. Thread the chicken pieces with bell pepper chunks into greased skewers while alternating between them. 6. Cook the chicken kabobs on the grill for 4 to 8 min on each side. Serve them warm. 7. Enjoy.

72

Ginger Chicken Kabobs

Cambodian

Beef Skewers

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 1100.7 Fat 108.3g Cholesterol 112.3mg Sodium 649.8mg Carbohydrates 22.3g Protein 11.2g

Ingredients 1 lb. beef, tri-tip, sliced diagonally 1/4 C. lemongrass, chopped 1 tbsp lime zest, grated 1 head garlic, peeled 1 tsp turmeric 1 piece galangal, chopped 1/2 C. vegetable oil, divided 5 tbsp oyster sauce

3 tbsp sugar 1 1/2 tbsp paprika 1 kiwi, halved 8 bamboo skewers, soaked in water

Directions 1. In a blender, add the garlic, galangal, lemon grass, lime zest and turmeric and pulse until smooth. 2. Transfer the garlic mixture into a bowl. 3. Add 3 tbsp of the oil and stir to combine. 4. In a bowl, add kiwi flesh and with a fork, mash completely. 5. In a bowl, add 2 tbsp of the garlic mixture, kiwi puree, sugar, oyster sauce and paprika and mix until well combined. 6. Add the beef strips and coat with marinade generously. 7. With a plastic wrap, cover the bowl and marinate in fridge for about 4 hours. 8. Set your gas grill to medium heat and grease the grill grate. 9. Remove the beef strips from marinade and thread onto metal skewers. 10. Cook on the grill for about 6 minutes on both sides. 11. Enjoy hot.

Cambodian Beef Skewers

73

MS. KIM’S

Kabobs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 237.5 Fat 8.8g Cholesterol 65.8mg Sodium 566.6mg Carbohydrates 11.7g Protein 28.3g

Ingredients 1 lb. chicken tenders, strips 3 garlic cloves, minced 12 stalks green onions, minced 2 tbsp lemongrass, minced 2 tbsp curry powder 1 tbsp honey 1 tbsp soy sauce 2 tsp fish sauce 2 tsp lime juice

1 tsp paprika 1/4 tsp black pepper 1/4 C. water 2 tbsp vegetable oil

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

74

In a re-sealable bag, add all the ingredients except oil. Seal the bag and shake well to combine. Place the bag in fridge for whole night. Set your grill for low heat and lightly, grease the grill grate. Remove the chicken from marinade and thread onto pre-soaked wooden skewers. Cook the chicken skewers onto the grill for about 10 minutes, flipping occasionally. Enjoy hot.

Ms. Kim’s Kabobs

South East Asian

Grilled Chicken Wings

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 535.2 Fat 36.3g Cholesterol 174.7mg Sodium 1464.3mg Carbohydrates 5.8g Protein 43.9g

Ingredients 2 lb. chicken wings 1/4 C. soy sauce 1/2 tsp salt 2 tsp light brown sugar 3 tbsp ginger root, grated

6 garlic cloves, minced 1 tsp paprika

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

In a re-sealable bag, add all the ingredients. Seal the bag and shake well to combine. Place in the fridge for whole night. Set your grill for low heat and grease the grill grate. Cook the chicken wings onto grill for about 15 minutes, flipping occasionally. Remove from the grill and enjoy hot.

South East Asian Grilled Chicken Wings

75

IRONBOUND

Grilled Shrimps

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 240.7 Fat 9.1 g Cholesterol 286.4 mg Sodium 1288.9 mg Carbohydrates 6.9 g Protein 31.2 g

Ingredients 2 lb. extra-large shrimp, peeled deveined 1 tsp paprika 1 tbsp sliced garlic 1 tsp Italian seasoning 1 tbsp lemon juice

2 tbsp olive oil 1/2 tsp black pepper 1 tsp basil 1 tbsp brown sugar

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

76

In a re-sealable plastic bag, add all the ingredients. Seal the bag and shake to coat well. Place in the fridge for about 30 minutes. Set your grill for high heat and grease the grill grate. Cook the shrimp onto the grill for about 5-6 minutes, flipping occasionally. Enjoy hot.

Ironbound Grilled Shrimps

Texas

Prep Time: 5 mins

Steaks

Total Time: 5 mins Servings per Recipe: 4 Calories 41.8 Fat 2.3 g Cholesterol 0.0 mg Sodium 1090.1 mg Carbohydrates 3.9 g Protein 1.8 g

Ingredients 4 -5 choice beef steaks 1/2 C. low sodium soy sauce 2 tsp olive oil 2 tsp ketchup 1 tsp minced garlic

1 tsp oregano 1 tsp pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. Refrigerate for about 3 1/2-4 hours, flipping occasionally. 3. Cook the steak onto the grill until desired doneness.

Texas Steaks

77

MARINATED

Cajun Salmon on the Grill

Prep Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 449.5 Fat 32.9 g Cholesterol 93.4 mg Sodium 682.4 mg Carbohydrates 1.6 g Protein 34.9 g

Ingredients 1 1/2 lb. salmon steaks Marinade 2 tbsp lemon juice 3 garlic cloves, minced 1 tsp salt 3 tbsp olive oil

1 tsp pepper 3 tsp Cajun seasoning, see appendix

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

78

For marinade: in a bowl, add all the ingredients and mix until well combined. Add the salmon steaks and coat with the marinade generously. Refrigerate for about 1 1/2 hours. Set your grill for medium-high heat and lightly, grease the grill grate. Cook the salmon onto the grill for about 6-8 minutes, flipping once half way through. Enjoy hot.

Marinated Cajun Salmon on the Grill

Ginger

Dijon Wings

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 541.7 Fat 38.6 g Cholesterol 174.7 mg Sodium 1071.9 mg Carbohydrates 2.5 g Protein 43.9 g

Ingredients 3 lb. chicken wings, cut into three pieces and tips discarded 1/2 C. Dijon mustard 2 tsp olive oil 4 garlic cloves, minced

1/4 C. soy sauce 1/2 tsp ground ginger

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

In a bowl, add all the ingredients except the chicken wings and mix until well combined. Add the wings and coat with the marinade generously. Cover the bowl and refrigerate for about 1 hour. Set your grill for medium-high heat and grease the grill grate. Cook them onto the grill for about 8-10 minutes, flipping once half way through. Enjoy hot.

Ginger Dijon Wings

79

HOW TO GRILL

Eggplants

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 113.3 Fat 10.4 g Cholesterol 27.0 mg Sodium 285.7 mg Carbohydrates 5.4 g Protein 1.0 g

Ingredients 1 large eggplant, peeled and sliced 1/3 C. butter, melted 1/2 tsp garlic salt 1/2 tsp Italian seasoning

1/2 tsp salt 1/4 tsp pepper

Directions 1. In a bowl, add the butter, Italian seasonings and garlic salt and mix until well combined. 2. Coat the eggplant slices with the butter mixture evenly and season with the salt and pepper. 3. Set your grill for medium heat and lightly, grease the grill grate. 4. Cook the eggplant onto the grill for about 10 minutes, flipping often. 5. Enjoy hot.

82

How to Grill Eggplants

Quick

Weeknight Lamb Chops

Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 4 Calories 360.0 Fat 32.1 g Cholesterol 70.3 mg Sodium 635.1 mg Carbohydrates 1.5 g Protein 15.6 g

Ingredients 2 tsp minced garlic 1 tsp rosemary 1/2 tsp thyme leaves 1 dash cayenne pepper 1 tsp sea salt

1/4 C. lemon juice 2 tbsp olive oil 4 lamb chops

Directions 1. 2. 3. 4.

In a bowl, add all the ingredients except the lamb chops and mix until well combined. Add the lamb chops and coat with the marinade generously. Refrigerate for all the night. Remove from the refrigerator and keep aside in room temperature for about 25 minutes before cooking. 5. Set your grill for medium-high heat and lightly, grease the grill grate. 6. Cook the lamb chops onto the grill for about 7 minutes, flipping once half way through. 7. Enjoy hot.

Quick Weeknight Lamb Chops

83

LONDON STYLE

Grilled Steak

Prep Time: 10 mins Total Time: 24 mins Servings per Recipe: 4 Calories 772.3 Fat 62.1 g Cholesterol 183.7 mg Sodium 287.5 mg Carbohydrates 3.8 g Protein 46.8 g

Ingredients 1/2 C. olive oil 1/4 C. Worcestershire sauce 2 smashed garlic cloves 2 tbsp McCormick's Montreal Brand steak seasoning 1 tbsp red wine vinegar

1/2 tsp dried basil 1/2 tsp Italian seasoning 2 lb. New York strip steaks

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

84

With a fork, pierce each steak evenly. For the marinade: in a glass bowl, add all the ingredients and mix until well combined. Add the steaks and coat with the marinade generously. Cover the bowl and place in the fridge for about 3 hours. Set your grill for high heat and grease the grill grate. Cook the steaks onto the grill until cooked through.

London Style Grilled Steak

Midwest

T-Bones

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 229.9 Fat 13.6 g Cholesterol 0.0 mg Sodium 4141.7 mg Carbohydrates 20.4 g Protein 8.1 g

Ingredients 1/2 C. water 1/2 C. light soy sauce 2 tbsp brown sugar 2 tbsp lemon juice 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil 1 tbsp McCormick's Montreal Brand steak seasoning

1/2 tsp garlic powder 1/2 tsp chipotle hot sauce 1/4 tsp pepper 2 -3 garlic cloves, smashed 2 beef T-bone steaks

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

In a bowl, add all the ingredients except the beef steaks and mix until well combined. Add the beef steaks and coat with the marinade generously. Place in the fridge for all the night, flipping occasionally. Remove the beef steaks from the bowl and discard the marinade. Set your grill for high heat and lightly, grease the grill grate. Cook the beef steaks onto the grill for about 10 minutes, flipping once half way through. Enjoy hot.

Midwest T-Bones

85

EASIEST

Potatoes on the Grill

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 240.3 Fat 12.8 g Cholesterol 34.2 mg Sodium 170.9 mg Carbohydrates 28.0 g Protein 4.3 g

Ingredients 6 medium baking potatoes, sliced 1 tsp garlic powder 1 tsp seasoning salt 1/2 tsp paprika

1/4 C. Parmesan cheese, grated 6 tbsp butter

Directions 1. Set your grill for medium heat. 2. In a bowl, add the Parmesan cheese, seasoned salt, garlic powder and paprika and mix well. 3. Arrange a 24-inch piece of the foil onto a smooth surface. 4. Place the potato slices over the foil in overlapping rows and top with the cheese mixture evenly. 5. Place the butter on top in the shape of dots. 6. Fold the foil to seal the potatoes. 7. Cook the potato parcel onto the grill for about 15 minutes per side. 8. Enjoy hot.

86

Easiest Potatoes on the Grill

Nutmeg

Beef and Plantain Kabobs

Prep Time: 8 mins Total Time: 16 mins Servings per Recipe: 6 Calories 388.6 Fat 17.9g Cholesterol 102.0mg Sodium 524.2mg Carbohydrates 24.5g Protein 33.3g

Ingredients 1/2 C. chopped green onion 1 tbsp ground allspice 2 tbsp red wine vinegar 1 tsp salt 1 tsp chopped thyme 2 tsp soy sauce 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg

2 habaneros, seeded 1 1/2 lbs boneless sirloin, cubes 1 red bell pepper, chopped 1 red bell pepper, chopped 2 black-ripe plantains, peeled, chunked cooking spray

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a food processor: Combine in it the green onions, allspice, vinegar, salt thyme, soy sauce, cinnamon, nutmeg and hot peppers. Blend them smooth. 3. Get a large zip lock bag: Mix in it the beef chunks with bell pepper, and green onion mix. Seal the bag and refrigerate it for 25 min. 4. In the meantime, preheat the grill. 5. Once the time is up, drain the bell pepper, plantain, and beef pieces. Thread them into skewers while alternating between them. 6. Grease the grill and grill in it the kabobs for 5 to 7 min on each side. Serve them right away. 7. Enjoy.

Nutmeg Beef and Plantain Kabobs

87

GLAZED

Dijon Backyard Tilapia

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 469.7 Fat 24.8 g Cholesterol 128.7 mg Sodium 600.6 mg Carbohydrates 16.3 g Protein 46.7 g

Ingredients 2 lb. tilapia fillets 1 tsp olive oil 1 tsp Cajun seasoning 1 tsp Old Bay Seasoning Dijon Mayo 1 C. mayonnaise

6 garlic cloves, minced 1 1/2 tbsp lemon juice 1 1/2 tbsp Dijon mustard 3/4 tsp dried tarragon

Directions 1. 2. 3. 4.

For the Dijon mayo: in a bowl, add all the ingredients and mix until well combined. Place in the fridge before using. Set your grill for medium-high heat and grease the grill grate. Coat the tilapia fillets with the oil evenly and season with the Cajun seasoning and Old Bay seasoning. 5. Cook the tilapia fillets onto the grill for about 2-2 1/2 minutes per side. 6. Enjoy the tilapia fillets alongside the aioli.

88

Glazed Dijon Backyard Tilapia

Garlicky

Garden Chicken

Prep Time: 35 mins Total Time: 45 mins Servings per Recipe: 4 Calories 214.6 Fat 9.8 g Cholesterol 75.5 mg Sodium 719.0 mg Carbohydrates 5.3 g Protein 25.2 g

Ingredients 2 tbsp oil 2 tbsp cilantro, chopped 1 tbsp honey 1 tbsp lime juice 2 cloves garlic, minced 1 tsp salt

1/2 tsp pepper 4 boneless skinless chicken breast halves

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. Cover the bowl and keep aside in room temperature for about 25-30 minutes, flipping once in the middle way. 4. Set your grill for medium heat and lightly, grease the grill grate. 5. Cook the chicken breast halves onto the grill for about 5 minutes per side. 6. Enjoy hot.

Garlicky Garden Chicken

89

HOW TO GRILL

Cabbage

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 139.4 Fat 8.3 g Cholesterol 17.7 mg Sodium 760.8 mg Carbohydrates 13.7 g Protein 4.9 g

Ingredients 1 head cabbage, cut into 4 wedges 4 tsp butter 4 slices turkey bacon Spice Mix 1 tsp salt 1/2 tsp garlic powder

1/4 tsp pepper 2 tbsp grated Parmesan cheese

Directions 1. Set your grill for medium heat. 2. In a bowl, add the spices and mix well. 3. Place 1 cabbage wedge over 1 piece of foil and top each with the butter pieces, followed by the spice mixture evenly. 4. With 1 bacon slice, wrap each cabbage wedge. 5. Fold each piece of foil tightly around cabbage to seal. 6. Place each cabbage parcel onto the grill and cook, covered for about 40 minutes, turning two times. 7. Enjoy warm.

92

How to Grill Cabbage

Parsley

Lemon Grilled Steak

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 1398.6 Fat 89.1 g Cholesterol 486.5 mg Sodium 2164.5 mg Carbohydrates 18.9 g Protein 124.6 g

Ingredients Butter 4 tbsp butter, softened 1 tbsp chopped parsley 1 tbsp lemon juice 1/4 tsp garlic powder Steak 4 sirloin steaks 1/4 C. ground black pepper 1 1/2 tsp white pepper

1/2 tsp red pepper flakes 1 tsp ground coriander 1/4 C. sugar 1 tbsp salt 1 tsp garlic powder

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

For the butter: in a bowl, add all the ingredients and mix well. In the center of a plastic wrap, place the butter mixture and roll into a log shape. Refrigerate to chill until set completely. Set your grill for high heat and grease the grill grate. For the steak: in a bowl, add all the ingredients except the steak and mix well. Rub each steak with the spice mixture generously and then, shake off the excess. Cook the steaks onto the grill for about 4 minutes, flipping once half way through. Now, place the steaks over the cooler part of the grill and cook until cooked according to liking. 9. Remove the lemon butter from refrigerator and cut into desired sized slices. 10. Enjoy the steaks alongside the lemon butter slices.

Parsley Lemon Grilled Steak

93

GRILLED

Mushrooms 101

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 86.9 Fat 7.0 g Cholesterol 0.0 mg Sodium 9.7 mg Carbohydrates 5.0 g Protein 1.8 g

Ingredients 6 medium portabella mushrooms, stems removed 1 tsp rosemary 3 tbsp extra virgin olive oil 3 tbsp balsamic vinegar 1 tsp fresh thyme

2 garlic cloves, sliced salt and pepper

Directions 1. 2. 3. 4.

Set your grill for medium heat and grease the grill grate. In a bowl, add all the ingredients except the mushrooms and mix until well combined. Coat the mushrooms with the mixture generously. Cook the mushrooms onto the grill for about 6-10 minutes, flipping once half way through. 5. Enjoy warm.

94

Grilled Mushrooms 101

How to Grill

Asparagus

Prep Time: 40 mins Total Time: 50 mins Servings per Recipe: 4 Calories 68.0 Fat 3.5 g Cholesterol 0.0 mg Sodium 356.6 mg Carbohydrates 7.5 g Protein 2.8 g

Ingredients 1 lb. asparagus, trimmed and rinsed 3 tbsp balsamic vinegar 2 tbsp lemon juice 1 tbsp olive oil 1 tbsp low sodium soy sauce 1 garlic clove, minced

1/2 tsp kosher salt fresh ground black pepper

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

In a re-sealable bag, add the asparagus and remaining ingredients. Seal the bag shake well to coat. Refrigerate for about 40-60 minutes. Set your grill for high heat and grease the grill grate. Cook the asparagus onto the grill for about 10 minutes, flipping once half way through. Enjoy warm.

How to Grill Asparagus

95

SWEET

Vegetarian Skewers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 368.9 Fat 28.0 g Cholesterol 0.0 mg Sodium 1530.0 mg Carbohydrates 27.8 g Protein 5.8

Ingredients

Directions

Marinade 1/4 C. light soy sauce 3/4 C. olive oil 1/8 C. Worcestershire sauce 1 tbsp dry mustard 2 tsp salt 1 tsp parsley 1 tsp thyme 1 tsp oregano 1 1/2 tsp ground pepper 2 cloves crushed garlic 1 tsp grated fresh ginger 1 tbsp honey 1/4 C. pineapple juice Veggies 12 cherry tomatoes 12 slices eggplants 12 mushrooms 12 small onions 2 yellow peppers, cut into squares 12 slices yellow squash 12 slices zucchini 12 pineapple chunks

1. For the marinade: in a food processor, add all the ingredients and pulse until smooth. 2. In a re-sealable bag, add the marinade and remaining all ingredients. 3. Seal the bag and shake to coat well. 4. Place in the fridge for about 1 hour. 5. Set your grill for medium-high heat and grease the grill grate. 6. Remove the vegetables and pineapple chunks from bag, reserving the marinade. Thread the vegetables and pineapple chunks onto the skewers. 7. Cook onto the grill for about 10 minutes, flipping and coating with the reserved marinade occasionally. 8. Enjoy warm.

96

Sweet Vegetarian Skewers

Saratoga

Grilled Buttered Steak

Prep Time: 2 hrs 10 mins Total Time: 2 hrs 35 mins Servings per Recipe: 4 Calories 985.6 Fat 80.2 g Cholesterol 223.2 mg Sodium 2022.0 mg Carbohydrates 3.6 g Protein 59.7 g

Ingredients Steak 1 (2 3/4 lb.) porterhouse steaks 1/4 C. olive oil 7 large garlic cloves, minced 1 tbsp fresh thyme, chopped 1 tbsp salt 2 tsp ground black pepper 1 tsp fresh rosemary, chopped Butter

3 tbsp butter 2 tsp grated Parmesan cheese 1 tsp paprika 1/2 tsp Dijon mustard 1/2 tsp Worcestershire sauce 1/4 tsp ground black pepper 1/4 tsp hot pepper sauce

Directions 1. For the butter: in a bowl, add all the ingredients and mix until well combined. Refrigerate before using. For the steak: in a glass bowl, add all the ingredients except the steak and mix until well combined. Add the steak and coat with the marinade generously. 2. Cover the bowl and refrigerate for about 3 hours or up to whole day, flipping often. Set your grill for medium heat and grease the grill grate. Remove the steak from the bowl and shake off the excess marinade. Place the steak onto the grill and cook, covered for about 30 minutes, flipping once half way through. Remove from the grill and place the steak onto a cutting board. With a piece of foil, cover the steak for about 5 minutes. With a sharp knife, remove the meat from the bone. Now, cut the meat into 1/3-inch-thick slices. 3. Enjoy the steak slices with a topping of the Parmesan Butter.

Saratoga Grilled Buttered Steak

97

HOW TO GRILL

Crab

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 389.9 Fat 11.9 g Cholesterol 180.4 mg Sodium 3650.3 mg Carbohydrates 0.0 g Protein 65.8 g

Ingredients 3 -4 lb. king crab legs, cooked 2 tbsp olive oil

Directions 1. Set your grill and grease the grill grate. 2. Coat the crab legs with the oil evenly. 3. Place the crab legs onto the grill about 5-6-inch from the coals and cook for about 2-2 1/2 minutes per side. 4. Enjoy hot.

98

How to Grill Crab

Grilled

Burgers with Homemade Teriyaki

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 517.5 Fat 27.7 g Cholesterol 104.3 mg Sodium 1157.1 mg Carbohydrates 34.1 g Protein 31.7 g

Ingredients 1/4 C. soy sauce 1/4 C. honey 2 cloves garlic, pressed 1 tsp ginger 1/3 C. mayonnaise 2 lb. ground chuck

1/2 tsp salt 1/4 tsp pepper 6 hamburger buns

Directions 1. Set your grill for medium-high heat and grease the grill grate. 2. In a bowl, add the soy sauce, honey, garlic and ginger and mix until well combined. In a second bowl, add the mayonnaise and 2 tsp of the honey mixture and mix well. 3. Keep aside. In a third bowl, add the beef, 1/3 C. of the honey mixture, salt and pepper and mix well. 4. Make 6 equal sized patties from the mixture. 5. Coat each patty with the remaining honey mixture. 6. Cook the patties onto the grill for about 8 minutes, flipping once half way through. 7. Spray the cut sides of each bun with the cooking spray evenly. 8. Place the buns onto the grill, cut side down and cook for about 2 minutes. Place the mayonnaise mixture over the cut side of each bun evenly. 9. Place 1 patty over the bottom half of each bun. 10. Cover each with top half of each bun and enjoy.

Grilled Burgers with Homemade Teriyaki

99

HOT

Chicken Quarters

Prep Time: 2 hrs Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 627.4 Fat 47.9g Cholesterol 138.6mg Sodium 1147.2mg Carbohydrates 17.1g Protein 33.5g

Ingredients 1 bunch green onion, cut into 2-inch lengths 4 garlic cloves 2 inches piece peeled fresh ginger, discs 1 tbsp thyme leave 1 tsp ground allspice 1 whole cinnamon stick, broken 1 tsp ground nutmeg 2 tsp coarsely ground black pepper 1 -3 scotch bonnet peppers, diced, or jalapeno

2 tbsp dark brown sugar 1/4 C. soy sauce 4 limes, juice of 1/2 C. vegetable oil 4 chicken leg quarters, quartered

Directions 1. Get a food processor: Combine in it all the ingredients aside from the chicken and oil. Blend them smooth while adding the oil in a steady stream to make the marinade. 2. Get a large Ziploc bag: Place in it the chicken quarters with 2/3 of the marinade. Place it in the fridge for 2 to 8 h. 3. Before you do anything preheat the grill and grease it. 4. Drain the chicken pieces from the marinade. Cook them for 5 to 7 min on each side while drizzling the remaining marinade over it. 5. Serve your Grilled chicken warm. 6. Enjoy.

102

Hot Chicken Quarters

Cookout

Tikka Masala

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 4 Calories 160.3 Fat 5.0 g Cholesterol 64.6 mg Sodium 326.7 mg Carbohydrates 7.2 g Protein 21.6 g

Ingredients 3 large boneless skinless chicken breasts, pricked and cubed 2 tbsp lemon juice 1 C. plain yogurt 1 tbsp pressed garlic 1 tbsp grated ginger 1/2 tsp ground cumin 1/2 tsp ground turmeric

2 1/2 tbsp cayenne pepper 1/3 tsp salt 1/3 tsp ground black pepper melted butter lime

Directions 1. In a bowl, add the chicken cubes and lemon juice and mix well. 2. In another bowl, add the yogurt, ginger, garlic, ginger, turmeric, cumin, cayenne, salt and pepper and mix until well combined. 3. Add the chicken and coat with the marinade generously. 4. Refrigerate for about 5-6 hours. 5. Set your grill for medium heat and grease the grill grate. 6. Thread the chicken cubes onto the skewers. 7. Cook onto the grill for about 12 minutes, flipping once half way through. 8. Enjoy alongside the lime wedges.

Cookout Tikka Masala

103

HOW TO

Grill Corn

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 77.4 Fat 1.0 g Cholesterol 0.0 mg Sodium 13.5 mg Carbohydrates 17.1 g Protein 2.9 g

Ingredients 4 ears sweet corn ice cold water

Directions 1. Carefully, pull the husks of each kernel back to within 2-inch of the base. 2. Carefully, remove the silk and then, smooth husks back into place, covering the kernels completely. 3. In a bowl of ice water, place the corn and keep aside for about 30 minutes. 4. Drain the corn completely and shake off the excess water. 5. Set your grill for medium-high heat and generously, grease the grill grate. 6. Place the corn onto the grill over coals 5-inches from the heat and cook for about 15 minutes, flipping often. 7. Enjoy warm.

104

How to Grill Corn

Japanese

Teriyaki Grilled

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 216.2 Fat 3.7 g Cholesterol 68.4 mg Sodium 2836.8 mg Carbohydrates 13.3 g Protein 31.6 g

Ingredients 4 boneless skinless chicken breasts 1 C. teriyaki sauce, see appendxi 1/4 C. fresh lemon juice

2 smashed garlic cloves 2 tsp sesame oil

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

In a bowl, add all the ingredients except the chicken breasts and mix until well combined. In a re-sealable bag, add the chicken breasts and marinade. Seal the bag and shake to combine completely. Put the bag in fridge for about 8-20 hours, flipping often. Set your grill for high heat and lightly, grease the grill grate. Cook them onto the grill for about 12-16 minutes, flipping once half way through. Enjoy hot.

Japanese Teriyaki Grilled

105

BRUSCHETTA

Summers

Prep Time: 5 mins Total Time: 6 mins Servings per Recipe: 5 Calories 728.3 Fat 18.2 g Cholesterol 0.0 mg Sodium 1053.1 mg Carbohydrates 117.5 g Protein 24.4 g

Ingredients 1 loaf crusty bread, sliced into 10 slices 2 garlic cloves, minced 1/3 C. olive oil 3 plum tomatoes, diced 1 tsp diced onion

2 tsp chopped fresh basil salt & pepper 1/2 tsp balsamic vinegar

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

Set your grill for high heat and lightly, grease the grill grate. In a bowl, add the garlic and oil and mix well. Keep aside for about 10 minutes. Coat the both sides of each bread slice with a thin layer of the oil. Cook the bread slices onto the grill until toasted. Meanwhile, in the bowl of remaining garlic oil, add the onion, tomatoes, herbs, vinegar, salt and pepper and mix well. 7. Place the tomato mixture over each slice and enjoy.

106

Bruschetta Summers

Alabama

Prep Time: 5 mins

Yams

Total Time: 55 mins Servings per Recipe: 2 Calories 127.8 Fat 5.7 g Cholesterol 15.2 mg Sodium 76.9 mg Carbohydrates 18.7 g Protein 1.1 g

Ingredients 1 large sweet potato, halved lengthwise 1 tbsp butter, softened salt

pepper 2 tsp honey

Directions 1. 2. 3. 4. 5.

Set your grill for medium-high heat. Arrange each potato half onto of an 18x12-inch piece of foil. Place the butter onto the cut side of each potato half and season with the salt and pepper. Fold each foil piece over potatoes tightly to seal. Place the foil packet onto the grill and cook, covered for about 50 minutes, flipping once half way through. 6. Remove from the grill and carefully, open each foil packet. 7. With a fork, fluff the potatoes and enjoy with a topping of the honey.

Alabama Yams

107

JIMMY’S

Grilled Beef

Prep Time: 48 hrs Total Time: 48 hrs 45 mins Servings per Recipe: 8 Calories 307.7 Fat 31.0 g Cholesterol 17.4 mg Sodium 38.3 mg Carbohydrates 4.2 g Protein 4.7 g

Ingredients 1 beef tenderloin 1 C. olive oil 1/2 C. fresh thyme, chopped 1/2 C. fresh rosemary, chopped 4 cloves garlic 1/4 C. fresh cracked black pepper soaked hickory chips

Sauce 1 C. mayonnaise 6 tsp horseradish 2 tsp Dijon mustard 2 tsp lemon juice salt and pepper

Directions 1. In a blender, add the oil, garlic, fresh herbs and black pepper and pulse until smooth. Coat the tenderloin with the mixture evenly. 2. With a plastic wrap, wrap the tenderloin and place in the fridge for about 48 hours. 3. For the sauce: in a bowl, add all the ingredients and mix until well combined. Refrigerate to chill for the whole day. 4. Remove the tenderloin from the fridge and keep side in room temperature for about 2 hours before grilling. 5. Set your grill for medium-high heat and grease the grill grate. 6. Season the tenderloin with the salt evenly. 7. Place a pan of the soaked hickory chips onto a lower rack. 8. Now, set the grill to medium heat. 9. Place the tenderloin onto a rack over the chips and cook for about 45-60 minutes. 10. Enjoy the tenderloin alongside the sauce.

108

Jimmy’s Grilled Beef

Kerala

Chicken

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 4 Calories 237.6 Fat 10.3 g Cholesterol 75.5 mg Sodium 804.6 mg Carbohydrates 10.3 g Protein 25.6 g

Ingredients 2 tbsp vegetable oil 2 tbsp grainy mustard 2 tbsp liquid honey 2 tsp curry powder 1 tsp salt 1/2 tsp garlic powder 1/2 tsp ground black pepper

1/2 tsp cinnamon 4 boneless skinless chicken breasts 1/4 C. chopped coriander

Directions 1. Set your BBQ grill for medium heat and grease the grill grate. 2. In a bowl, add the oil, honey, mustard, curry powder, cinnamon, garlic powder, salt and pepper and mix until well combined. 3. Coat the chicken with the mixture generously. 4. Cook the chicken onto the grill for about 10 minutes, flipping and coating with the remaining marinade often. 5. Enjoy with a garnishing of the coriander.

Kerala Chicken

109

COOKOUT

Pizza

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 162.1 Fat 18.0 g Cholesterol 0.0 mg Sodium 97.7 mg Carbohydrates 0.6 g Protein 0.1 g

Ingredients 1 (1 lb.) package frozen bread dough Garnish turkey bacon, chopped sliced tomatoes fresh asparagus shaved Parmesan cheese onion herbs Spice Mix 1 C. extra virgin olive oil 2 tsp ground oregano 1 tsp onion powder 3/4 tsp ground black pepper

1/2 tsp curry powder 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp red pepper flakes 1/4 tsp ground cumin 1/4 tsp cayenne pepper chopped tomato chopped onion chopped basil

Directions 1. For the seasoning: in a pot, add all the ingredients over low heat and cook until just warmed, beating continuously. 2. Remove from the heat and keep aside in room temperature for about 2 hours. 3. Set your grill for medium heat and lightly, grease the grill grate. 4. For the pizza bread: lightly flour the back of a 15x10-inch baking sheet. 5. With your hands, stretch the dough into the size to fit onto the baking sheet. 6. Arrange the stretched dough onto the back of the baking sheet. 7. Coat the surface of the dough with the seasoned oil evenly. 8. Carefully, flip the baking sheet onto the grill grate over direct heat and remove the baking sheet. 9. Coat the top side of the dough with the seasoned oil generously. 112

Cookout Pizza

10. Cook for about 1-3 minutes. 11. Carefully, flip the side of dough and coat the top with the seasoned oil. 12. Cook for about 3-4 minutes. 13. Remove the crust from the grill and keep aside onto a wire rack to cool slightly. 14. Arrange your desired topping over the crust. 15. Place the pizza onto the grill and cook, covered until the doneness of your liking. 16. Repeat with the remaining 2 dough balls. 17. Enjoy hot.

113

SWEET

and Sour Grilled Fish

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 418.0 Fat 23.2 g Cholesterol 93.5 mg Sodium 230.7 mg Carbohydrates 15.4 g Protein 35.3 g

Ingredients 1 1/2 tbsp honey 1 1/2 tbsp Dijon mustard 1 tbsp balsamic vinegar 1/4 tsp ground pepper 1/4 tsp garlic salt

2 (6 oz.) salmon steaks cooking spray

Directions 1. 2. 3. 4.

Set your grill for medium-high heat and grease the grill grate. In a bowl, add all the ingredients except the salmon steaks and mix until well combined. Add the salmon steaks and coat with the mixture generously. Place the salmon steaks onto the grill and cook, covered for about 4-6 minutes, flipping once half way through. 5. Enjoy hot.

114

Sweet and Sour Grilled Fish

Hot

Tropical Glazed Chicken Cutlets

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 8 Calories 229.0 Fat 10.3 g Cholesterol 46.4 mg Sodium 69.6 mg Carbohydrates 18.7 g Protein 16.5 g

Ingredients Chicken 4 large boneless chicken breasts Marinade 2 tbsp minced garlic 2 tbsp fresh minced thyme 2 tbsp extra virgin olive oil 1 tbsp black pepper pineapple juice 1 pinch salt Salsa 1 chipotle chile, seeded & chopped 1 small red pepper, diced

1 garlic, minced 1/2 C. fresh cilantro, chopped 1/2 vidalia onion, chopped 1 (15 oz.) cans crushed pineapple, drained 1 mango, diced 2 tbsp lime juice 1 tsp grated fresh ginger salt

Directions 1. For the salsa: in a bowl, add all the ingredients and mix well. 2. Refrigerate to chill before using. In a re-sealable bag, add all the marinade ingredients and chicken breasts. 3. Seal the bag and shake to coat well. Refrigerate for about 45 minutes. Set your grill for high heat and grease the grill grate. 4. Place the chicken breasts onto the grill, skin side and immediately, set the grill to medium. 5. Cook them onto the grill for about 10 minutes, flipping once half way through. 6. Now, set the grill to medium-low and cook for about 5 minutes. 7. Enjoy the chicken hot alongside the salsa.

Hot Tropical Glazed Chicken Cutlets

115

HOT

Glazed Fish Filets

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 281.8 Fat 4.2 g Cholesterol 144.7 mg Sodium 2557.2 mg Carbohydrates 24.6 g Protein 38.6 g

Ingredients Fish 4 (7 oz.) mahi mahi fillets 1 tbsp kosher salt 2 tbsp cracked black pepper Salsa 2 C. mangoes, peeled and cubed 1/2 C. sweet kernel corn 1/2 lime, juiced 1/2 lemon, juiced

1/2 C. grape tomatoes, quartered 2 tsp olive oil 1 habanero pepper, seeded and chopped 1/4 C. chopped cilantro 1 tsp salt 1 tsp pepper

Directions 1. 2. 3. 4.

For the salsa: in a bowl, add all the ingredients except the mango and mix well. Cover the bowl and place in the fridge for all the night. Set your grill for medium heat and grease the grill grate. Cook the Mahi Mahi fillets onto the grill for about 10 minutes, flipping once half way through. 5. Remove from the grill and sprinkle each fillet with the salt and pepper evenly. 6. In the bowl of the salsa, add the mango and gently, stir to combine. 7. Enjoy the Mahi Mahi fillets alongside the salsa.

116

Hot Glazed Fish Filets

Carolina

Country Catfish

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 246.0 Fat 13.7 g Cholesterol 79.9 mg Sodium 1274.3 mg Carbohydrates 2.9 g Protein 27.1 g

Ingredients 3 tsp paprika 3 tsp chili powder 1 -1 1/2 tsp ground cumin 1 -1 1/2 tsp ground coriander 1 tsp cayenne pepper 1/2 tsp garlic powder

2 tsp salt 4 (6 oz.) catfish fillets

Directions 1. 2. 3. 4. 5.

Set your grill for medium heat and grease the grill grate. In a bowl, add all the ingredients except the catfish fillets and mix until well combined. Add the catfish fillets and coat with the spice mixture generously. Cook the catfish fillets onto the grill for about 10 minutes, flipping once half way through. Enjoy hot.

Carolina Country Catfish

117

GRILLED

Seattle Flatbreads

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 305.9 Fat 14.4 g Cholesterol 44.8 mg Sodium 614.3 mg Carbohydrates 26.9 g Protein 16.6 g

Ingredients 4 slices eggplants extra virgin olive oil salt, pepper 8 slices country bread

2 C. arugula leaves 8 oz. sliced mozzarella cheese

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

118

Coat the eggplant slices with the oil evenly. Place the eggplant slices in a George Foreman grill and cook for about 4 minutes. Transfer the eggplant slices onto a plate. Now, coat one side of each bread slice with the oil evenly. Place 4 bread slices onto a platter, oiled side down and top each with the eggplant, followed by the arugula and mozzarella cheese. Cover each with the remaining 4 bread slices, oiled side up. Place 2 sandwiches on a hot grill and cook, covered for about 3-4 minutes. Repeat with the remaining sandwiches. Cut each sandwich in half diagonally and enjoy.

Grilled Seattle Flatbreads

Broccoli

on the Grill

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 126.2 Fat 8.4 g Cholesterol 11.0 mg Sodium 318.2 mg Carbohydrates 7.0 g Protein 7.4 g

Ingredients 6 C. fresh broccoli stems 2 1/2 tbsp lemon juice 2 tbsp olive oil 1/4 tsp salt

1/4 tsp pepper 3/4 C. grated Parmesan cheese

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

In a bowl, add the oil, lemon juice, salt and pepper and mix well. Add the broccoli and toss to coat well. Keep aside for about 30 minutes. Set your grill for medium heat and grease the grill grate. Toss the broccoli again and remove from the bowl, discarding the marinade. In a re-sealable bag, add the Parmesan and broccoli. Seal the bag and shake well to coat. Place the broccoli onto the grill over indirect heat and cook, covered for about 16-20 minutes, flipping once half way through. 9. Enjoy warm.

Broccoli on the Grill

119

HOW TO

Grill Tofu Asian Street Style

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 278.0 Fat 1.6g Cholesterol 0.0mg Sodium 5992.4mg Carbohydrates 65.2g Protein 7.8g

Ingredients 2 pieces firm tofu 1 large green mango, peeled and shredded 1 tsp soy sauce

1 dash black pepper 1/4 C. fish sauce

Directions 1. 2. 3. 4. 5.

122

Set your grill for medium heat and lightly, grease the grill grate. Coat the tofu with the soy sauce evenly and then, season with the black pepper. Cook the tofu onto grill until golden brown from both sides. Place the mango onto a serving platter and top with the tofu. Enjoy.

How to Grill Tofu Asian Street Style

Hot

Beef Kabobs

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 308.9 Fat 20.4g Cholesterol 0.4mg Sodium 2080.4mg Carbohydrates 25.2g Protein 10.4g

Ingredients 24 oz. dry-aged boneless beef tenderloin, cut into strips 2 garlic cloves, minced 2 stalks lemongrass 1 tbsp coriander seed 2 tbsp brown sugar 1/4 C. fish sauce 1/4 C. dry roasted peanuts, crushed Peanut Sauce 1/4 C. roasted peanuts, ground 1 tbsp peanut oil

2 garlic cloves, minced 2 tsp chili paste 2 tbsp tomato paste 1/2 C. chicken broth 1/2 tsp sugar 1 tbsp peanut butter 1/4 C. hoisin sauce 1 red chili, seeded and sliced

Directions 1. In a food processor, add the lemon grass, garlic, sugar, coriander and fish sauce and pulse until a smooth paste is formed. 2. In a bowl, add the meat and marinade and mix well. 3. Refrigerate for about 16-24 hours. For the peanut sauce: in a pot, add the oil and cook until heated through. Add the garlic, tomato paste and chili paste and sauté for about 1-2 minutes. Add the peanut butter, sugar, hoisin sauce and broth and cook for about 4 minutes. Remove from the heat and keep aside to cool. 4. Stir in the peanuts and chilies and keep aside. 5. Set your grill for high heat and lightly, grease the grill grate. 6. Thread the beef onto skewers. Place the skewers onto the grill over direct heat and cook until desired doneness. 7. Enjoy with a garnishing of the roasted peanuts alongside the sauce.

Hot Beef Kabobs

123

TROPICAL

Teriyaki Kabobs

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 931.9 Fat 82.8g Cholesterol 112.3mg Sodium 2046.7mg Carbohydrates 34.4g Protein 13.8g

Ingredients 1 lb. beef, cubed 1 (16 ounce) cans pineapple chunks in juice 1/2 C. soy sauce 1/4 C. brown sugar 2 garlic cloves, minced 1/2 tsp minced ginger

1/2 tsp sliced lemongrass 1/4 C. sliced scallion 2 tsps sesame oil

Directions 1. 2. 3. 4.

Get a large zip lock bag: Place in it all the ingredients and seal it. Shake it to coat them. Place it in the fridge for 3 h. Before you do anything, preheat the grill and grease it. Drain the beef and pineapple chunks from the marinade. Thread them while alternating between them onto skewers. 5. Grill them for 4 to 6 min on each side. Serve them warm. 6. Enjoy.

124

Tropical Teriyaki Kabobs

Classic

Prep Time: 10 mins

Teriyaki Sauce

Total Time: 25 mins Servings per Recipe: 1 Calories 133.4 Fat 0.0g Cholesterol 0.0mg Sodium 2062.3mg Carbohydrates 30.1g Protein 4.0g

Ingredients 1/4 C. tamari soy sauce 1 C. water freshly grated ginger 3 tbsps brown sugar 1 minced garlic clove

2 tbsps cornstarch 1/4 C. cold water

Directions 1. Place a saucepan over medium heat. Stir in it 1 C. water, tamari, brown sugar, garlic, and ginger. 2. Cook them until they start boiling while stirring all the time. 3. Get a mixing bowl: Whisk in it the cornstarch with 1/4 C. of water. 4. Add it to the saucepan and keep whisking it until it becomes thick. 5. Adjust the seasoning of your teriyaki sauce then serve it. 6. Enjoy.

Classic Teriyaki Sauce

125

CAJUN

Seasoning

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 12 Calories 19.5 Fat 0.5g Cholesterol 0.0mg Sodium 200.8mg Carbohydrates 4.0g Protein 0.9g

Ingredients 5 tbsp paprika 2 tbsp garlic powder 1 tbsp black pepper 1 tbsp ground red pepper 1 tbsp white pepper 1 tbsp thyme 1 tbsp oregano

1 tsp salt 1 tsp chili powder 1 tsp onion powder

Directions 1. Get a small mixing bowl: Mix in it all the ingredients. Place it in the storing jar then use it whenever your desire. 2. Enjoy.

126

Cajun Seasoning

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/