Summer Grilling

Okay, here we are into the last few weeks of summer and it's time to start pulling out those grills for more lasting memories with the family. Oh yeah! Eyebrows may start to furrow as we reflect on all those great exercises we have managed to fit in now getting lost in the sauce. Then the sad thought of stepping away from that wonderful plate of falling off the bone barbeque, Aunties potato salad, (Sabrina's) sweet potato pie! Oh, and let's not forget about those baked beans, Hawaiian sweet rolls and cousins corn pudding! The thought of changing that diet rings the alarm. Then you get a little sad at the blandness ahead, right? No worries. We have some ideas to help keep the flavor in your summer grilling with a healthy twist. Butterflied Grilled Chicken with Chile-Lime Butterflied Grilled Chicken with Chile-Lime Ingredients:-3 tablespoons chili powder (Mexicanchile or Hungarian paprika)-2 tablespoons of extra-virgin olive oil-2 tablespoons freshly grated lime zest-3 tablespoons lime juice-1 tablespoon minced garlic-1 teaspoon ground coriander-1 teaspoon ground cumin-1 teaspoon dried oregano, preferablyMexican.-1 1/2 teaspoons Kosher salt-1 teaspoon freshly ground pepper-pinch of ground cinnamon-a 3 1/2 to 4-pound chicken -Preparation- Combine the seasonings in a small bowl with oil to form a paste. Set the mixture to the side while you wash the chicken, then using kitchen shears cut the chicken down one side of the breast bone. Make a duplicate cut down the other side. Now rub the chicken with the seasoned mixture then place in a nonreactive baking dish. After covering the dish with plastic, place the chicken in the refrigerator overnight. The next day place the chicken on the grill skin side down overheat. Cook on the grill until the thickest area of the thigh is 165°, about 30 to 40 minutes. Beer Barbeque ChickenIngredients:-1 tablespoon smoked paprika-2 teaspoons dried oregano-1 1/2 teaspoons salt-1 teaspoon packaged dark brown sugar-1 teaspoon ground cumin-1/2 teaspoon onion powder-1/2 teaspoon ground chipotle chile-1/2 teaspoon garlic powder-1/2 teaspoon freshly ground pepper- a 4-pound chicken- a 12-ounce bottle of beer preferablyAmerican Lager.-Preparation-If using a gas grill, preheat to 400° F or let the fire on your charcoal grill burn down to medium heat. Combine the seasonings in a small bowl. Remove the giblets from the chicken, trimming any extra skin. Thoroughly wash the chicken and then rub the seasoning over the meat. Tie the legs with string while folding the wings under the body.Turn off one burner on your gas grill. On a charcoal grill, move all the coal to one side of the grill. Place a drip pan under the grill rack that is unheated, being sure to use an oven mitt. The chicken should be placed breast-side down on the rack over the drip pan. Close the lid of the grill and cook the chicken 45 minutes. Grilled Rosemary-Salmon SkewersIngredients:-2 teaspoons minced fresh rosemary-2 teaspoons extra-virgin olive oil-2 cloves of minced garlic-1 teaspoon freshly grated lemon zest-1/2 teaspoon lemon juice-1/2 teaspoon freshly ground pepper-1 pound center-cut cut salmon filet,skinned and cut into 1-inch cubes-1-pint cherry tomatoes-Preparation-Preheat your charcoal grill to medium-high. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium mixing bowl. Place salmon in the bowl and toss to coat. Alternating salmon and tomatoes divide among eight 12 inch skewers. Place skewers on an oiled grill rack, making sure to cook salmon through for about 4 to 6 minutes. Rasberry Chipotle BurgersIngredients:-1 pound of lean ground beef-1/2 cup chopped red onions-1/3 cup Lady Marmalade RasberryChipotle Sav'ry Sauce-Preparation-Combine all the ingredients in a large bowl, then shape into patties. Next, bring your grill to medium heat and begin laying the parties on the rack. To serve your burgers, why not try some whole wheat buns!Coconut Grilled CornIngredients:-3/4 cup of unsweetened coconut milk-2 tablespoons light brown sugar-1 bay leaf (or may substitute green onion)-1/4 teaspoon salt- 4 ears of sweet corn-Preparation-Combine coconut milk, sugar, bay leaf and salt in a small saucepan over medium heat. Simmer the mixture gently until the sugar has dissolved (3 to 5 minutes). Taste for sweetness. Remove from pan and let cool. Preheat grill to high, clean grill grate and apply a thin coat of oil to the grate. Place the corn on the hot grate and start basting with coconut milk. Baste several times as it grills until browned on all sides. As you remove the corn from the grill, baste a final time before serving. Watercress Salad & Balsamic VinaigretteIngredients:-1 pound watercress, trim tough stems-2 large red tomatoes, cut into wedges-1 large yellow tomato, cut into wedges-1 Vidalia onion sliced thinly-1 large cucumber, peeled and quartered-1 red bell pepper, seeded and cut intostrips-1 cup radishes, cut to bite size pieces-1/2 cup fresh mushrooms, quartered-1/2 cup heart of palm, cut to bite sizepieces*Vinaigrette*-1/2 cup extra-virgin olive oil-1/4 cup balsamic vinegar-2 tablespoons chopped fresh chives-1 tablespoon minced shallots-1 teaspoon Dijon mustard-1 minced garlic clove-1/4 teaspoons salt-Preparation-Dressing:Combine olive oil, vinegar, chives, shallots, mustard, garlic and salt into a small canning jar. Close the jar tightly and shake it up, shake it up!Salad:In a large bowl add watercress, red tomatoes, yellow tomato, onion, cucumber, bell pepper, radishes, mushrooms, radishes, mushrooms and hearts of palm. Toss salad to thoroughly mix the fresh vegetables, and splash with a little vinaigrette to taste.Okay, there you have it! Some healthy food choices with a whole lotta flavor! So, tell us what are some of your recipes for summer grilling? Sources:eatingwell.comdelish.comthegirlwhoateeverything.compattilabelle.com