Grill 'em!

Matthew at 5 months

Ohhhhhh! Yummmmm!!!  These grilled chicken breasts are about the best I’ve ever eaten.  According to the recipe in Food Network Magazine, they only have to marinade for about 10 minutes.  (Their recipe is for chicken thighs).  I’m a “mustard” addict and this is a perfect mustard marinade!  It’s loaded with the good flavors of apple cider vinegar, brown sugar (I use Splenda), mustard powder, Worcestershire sauce, salt and pepper and as much hot pepper sauce as you dare to use. 

Tupperware has 2 great chef's who share some of their delicious recipes with us. This particular recipe is by Chef Stuart.

Turkey Burgers

1 lb. ground turkey
1 cup red onions, minced
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. fresh rosemary, roughly chopped
Kosher salt and black pepper to taste
4 whole wheat hamburger buns

Coat grill rack with oil and adjust temperature to medium heat. Mix turkey, onion, olive oil, garlic, rosemary and dashes of salt and pepper in a bowl. Mold four one-inch thick turkey patties. Grill for approximately 5 minutes on each side.

yummy...I just love the summertime when I can hang out in the backyard and fire up the grill. One of my favorite things to make on our bbq grill is kabobs! Here is the recipe we use when we make beef and veggie kabobs.

12 (1-inch thick) cooked beef cubes
12 cherry tomatoes
12 medium mushroom caps
4 green peppers, quartered
12 broccoli florets
4 medium onions, quartered
6 slices of bacon
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. butter

Alternate beef cubes with vegetables on 6 skewers with a bacon strip on each. Melt butter in a saucepan, add salt and pepper. Brush each kabob with butter mixture. Place your kabobs on a hot grill and grill for 8-10 minutes or until done. Makes 6 servings.

When it comes to summertime grilling...nothing speaks to me more than some fabulous grilled chicken! This recipe was given to me many years ago by one of my great uncle's and it quickly became a family favorite and was always requested at our family picnics during the summertime months.

Grilled Lemon Pepper Chicken Recipe

1/2 cup lemon juice
1/4 cup olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1 Tbsp. black pepper
1 1/2 Tbsp. brown sugar
2 tsp. grated lemon peel
1 tsp. salt
4-5 chicken quarters

In a small bowl combine lemon juice, onion, garlic, pepper, brown sugar, lemon peel and salt until well blended. Remove 3 tablespoons of marinade and set aside. Pour the marinade into the Tupperware Season-Serve Container and add your chicken, seal the container. Put the reserved marinade in a small container. Refrigerate for 6-8 hours. Remove chicken from the container and discard marinade. Place chicken on a preheated hot grill and cook for 20-30 minutes. Flip chicken over and use the reserved marinade to baste chicken. Grill for an additional 15-20 minutes or until done.

Nothing says Summertime like grilling and fresh pineapple. I really enjoy making this Tupperware recipe during our backyard barbecues. This recipe will serve 6-8 people.

Grilled Pineapple with Chocolate Cinnamon-Vanilla Sauce

1 ripe whole pineapple
Chocolate Cinnamon-Vanilla Sauce (see recipe below)
½ cup hazelnuts, chopped and toasted

Chocolate Cinnamon-Vanilla Sauce

12 oz. can of evaporated milk
2 cups chocolate chips
½ cup sugar
1 tbsp. butter
1 tsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend

Combine milk, chocolate chips and sugar in an 8 ¼-cup Heat ’N Serve® Oval Container and cover. Place in microwave and melt on high power for 5-6 minutes or until chips come to a boil. Watch carefully so as not to overcook and burn. Remove from microwave and add butter and Simple Indulgence ™ Cinnamon-Vanilla Seasoning Blend. Using a Saucy Silicone Spatula, stir sauce until smooth. Cool approximately 15 minutes or until sauce begins to thicken. To re-warm sauce, heat for 2 minutes, stirring every 30 seconds or until desired temperature is reached.

Use a Chef Series™ Pro Chef Knife to slice the top and bottom off of the pineapple. Slice off the outer peel and any brown spots. Remove inner core with an apple corer or small round cookie cutter. Slice pineapple into 8 ½” slices. Place on a hot grill for 1–2 minutes per side, until browned and sugars are caramelized. Place on Radiance
by Tupperware Plate, drizzle with warm chocolate sauce and sprinkle with toasted hazelnuts.

If desired, serve with a scoop of ice cream or frozen yogurt.

I love seafood and during the summertime months I love these grilled shrimp kabobs! I think once you try this grilling recipe that it will become one of your family's favorite recipes! These are really easy to make and taste absolutely delicious!!!

Grilled Shrimp Kabobs

1 lb. large jumbo shrimp, peeled and deveined

Marinade

1/4 c. extra virgin olive oil
1/4 c. lime juice
1/4 c. chopped cilantro
1/2 Tbsp. salt
1/2 Tbsp. ground black pepper
1/2 Tbsp. crushed red pepper
1 Tbsp. minced garlic
8 bamboo skewers

Assemble marinade ingredients in the Tupperware Season-Serve Container. Seal container and toss to mix. Add shrimp and toss to coat. Seal and refrigerate for 30 minutes. Soak bamboo skewers in water while shrimp is marinating to prevent them from burning. When shrimp are finished marinating, spear three shrimp per skewer. Discard remaining marinade. Grill shrimp on the outer edges of a grill for 3 minutes on one side and 1-2 minutes on the other side. When done you can serve on the skewer or remove and serve on a platter.

These tuna burgers can be grilled on the BBQ or in a frying pan. Super simple to make and a nice twist on the conventional beef burger.

Grilled Swiss Tuna Burgers Recipe

12 oz. can tuna, drained
4 oz. shredded swiss cheese
2 egg whites
2/3 c. milk
1 Tbsp. minced onion
salt and pepper to taste

In the Tupperware Thatsa Bowl, combine all of the above ingredients. Shape mixture into 4 patties. Grill on a preheated grill or spray non-stick cooking spray in a fry pan and fry them via stove-top.

Of course, smelt always starts the eternal argument ~ how many will be swiped through corn meal and how many through flour before frying.  It’s a never-ending battle with uneven results for some as Bubba and I hurry to hide the flour before Bill finds it and Matt and Kathy liking it either way.

Photo Courtesy of Tupperware.com

Grilled Shrimp and Scallops Orzo Salad
Serves 8-10

Salad:
1 lb. orzo pasta
1 cup diced red, yellow, green and orange peppers
1 cup diced red onion
1 cup sliced black Californian olives
1/2 cup chopped fresh flat-leaf parsley

Seafood mixture:
1/2 lb. large shrimp, peeled and de-veined
1/2 lb. large scallops
16 cherry stone clams or 16 oysters may also be used
Use 1 lb. shrimp if other seafood is omitted

Vinaigrette dressing:
6 tbsp. red wine vinegar
1 tsp. spicy brown mustard
1 tsp. sugar
1 cup olive oil
Salt and pepper to taste

Heat the barbecue grill to high. While grill is heating, prepare vinaigrette and bring water to a boil over high heat in the Chef Series™ 8Qt./ 8L Covered Stock Pot.

For the vinaigrette, combine the vinegar, mustard and sugar in the Quick Shake® Container. Slowly drizzle olive oil into the mixture; shake until thickened. Season with salt and pepper and set aside. Add the pasta to the boiling water and cook 8-10 minutes until tender. Rinse and drain pasta in Double Colander. Using the Saucy Silicone Spatula, place pasta in Ice Prisms™ Large Bowl. Toss with half of the vinaigrette. Stir in peppers, onions, olives, and parsley.

When ready to grill, place the clams and oysters on the grill rack and cook until they open. Skewer shrimp and scallops and place on grill rack, grill 1-2 minutes per side. Remove to a platter and discard any clams or oysters that have not opened. Arrange seafood on top of orzo salad and drizzle remaining vinaigrette over all, and sprinkle with remaining 1/4 cup chopped parsley.

Nutrition Facts:
Serving Size: 1/8 Recipe, Servings per recipe: 8, Calories 540, Calories from fat 280, Total fat 31g, Saturated fat 4.5g, Trans fat 0g, Cholesterol 50mg, Sodium 250mg, Total Carbohydrate 48g, Dietary fiber 3g, Sugar 4g, Protein 18g

• It’s rare if your finger leaves an indentation.
• It’s medium-rare if the steak just barely springs back.
• It’s medium to medium-well if it springs back quickly.
• If it is tough to the touch, it’s well done as in inedible, ruined.

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Banana Honey Chicken Kabobs

8 chicken thighs, skinned and boned
1 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1 Tbsp. honey
6 Tbsp. olive oil
1 clove garlic, finely chopped
salt and pepper to taste
4 slices smoked bacon
2 bananas

Cut chicken into bite-size pieces. Combine the vinegar, lemon juice, honey, oil, garlic and salt and pepper in a large bowl. Add the chicken pieces to mixture and toss until well coated. Cover and leave to marinate in the refrigerator for 2 hours. Stretch the bacon slices with the back of a knife and then cut each piece of bacon in half. Cut the bananas into 1" lengths and brush them with lemon juice to prevent browning. Wrap a piece of bacon around each piece of banana. Remove the chicken from the marinade mixture, reserving marinade for basting. Thread the chicken pieces and bacon wrapped banana slices onto skewers. Barbecue the kabobs for 8-10 minutes until chicken is completely cooked. Baste the kabobs with marinade and turn frequently.

How To Clean Your Barbecue Grill

We like to use our grill a few times every week during seasonal weather, so once a week, we devote 20-30 minutes cleaning it.

There are several ways that you can go about cleaning your grill.

Supplies Needed:

Wire Grill Brush
Steel Wool Cleaning Pads
Oven Cleaner
Non-Stick Cooking Spray
Garden Hose or Bucket of Water
Liquid Dishwashing Soap

1. Clean your metal grate with a wire grill brush, loosening particles of food from past use. Rinse with hot soapy water. Make sure you invest in a good quality grill brush so that it holds up over time.

2. For stubborn food particles, spray your metal grate with oven cleaner and let it sit for 10-15 minutes. Use a wire grill brush to loosen the particles. Rinse with hot soapy water.

3. After you've taken everything off your grill, place aluminum foil over the metal grate. Using the aluminum foil will attract the heat to the metal, burning off any food particles. Turn off your grill and let it cool down. Remove the aluminum foil. If any food particles remain, use your wire brush to remove them. Rinse the metal grate under hot soapy water.

4. After grilling, let your metal grate cool down enough to handle. Use a wet steel wool scrubbing pad (the kind with the soap embedded in it) and scrub the food particles off of the grate. Rinse under warm water.

Additional Tip: Before turning on your grill, spray the metal grate with non-stick cooking spray. This will help to keep food from sticking, making clean-up easier.

Keeping your barbecue grill cleaned will help your food to taste better and will also help to cut down on any food bourne bacteria.

I don't know about you...but one of my favorite things about Spring and Summer is being able to cook some delicous food on our grill. Time to get the grills out and get BBQ'ing!



Grilled Peached Pork Chops



4 pork chops

1/4 c. peach preserves

1/3 c. honey mustard

2 tsp. lemon juice



Stir together preserves, mustard and lemon juice. Grill pork chops over a medium heat, turning occasionally and basting with the sauce until done.



Grilled Cranberry Pork Roast



2 lb. boneless pork roast

1 (16 ounce) can whole cranberry sauce

1 pkg. (1 ounce) dried onion soup mix

Salt & Pepper



Season roast with salt & pepper to taste. Place over indirect heat on your grill. Stir together cranberry sauce and onion soup mix and heat, covered, in your microwave until hot. Baste roast with cranberry sauce mixture every 10 minutes until roast is done.



Marinated Flank Grilled Steak



1 tbsp. salt

3/4 c. cinnamon

2 tbsp. sugar

2 tbsp. soy sauce

2 tbsp. dry sherry wine

2 lbs. flank steak



Make sauce of salt, cinnamon, sugar, soy sauce and dry sherry wine. Spread sauce on both sides of the flank steak with a large spoon. Let stand atleast 1 hour in the refrigerator, turning occassionally.



Put on a hot grill, 7 minutes per side and cook until done. Slice thin on a slant and serve.

Caribbean Grilled Strip Steaks

1 tsp. cayenne
1/2 tsp. pepper
2 cloves garlic, minced
1/2 c. honey
2 Black Angus Beef Strip Steaks

Combine cayenne, pepper, minced garlic and honey in the Tupperware Season-Serve Container, stir ingredients until blended. Place steak in honey mixture, turning to coat both sides. Cover and refrigerate for 3 hours. Drain steaks and discard honey mixture. Place beef strips on grilling rack over medium hot coals. Grill, uncovered for 15-18 minutes or until done (according to your likeness).