RecipeTips.com

Meal Plan: June 26 - July 2, 2011


Grilled Lemon Lime Chicken Recipe

Submitted by RecipeTips.com
The citrusy blend of lemon and lime is an ideal counterpoint to the richness of succulent grill-roasted chicken. Brining is optional, but is well worth the time--it practically guarantees moist flavorful meat.
Grilled Lemon Lime Chicken Recipe
PREP: 20 minutes
COOK: 2 hours
READY IN: 6 or more hours
Container: grill, large pan or bowl for brining
Ingredients
  • 5 pounds whole roasting chicken
  • 3/4 cup salt, preferably without additives, such as canning or Kosher (optional)
  • 1 lemon
  • 1 lime
  • 3 tablespoons butter
Directions
  • If brining the chicken, mix salt with 3 quarts water in a non-reactive pan, bowl, or pail just large enough to hold the bird snugly. Chicken should be completely covered with brine solution. Make more, if necessary. If the chicken floats, cover with a weighted plate (use canned food, etc. as a weight) to keep it submerged. Refrigerate brining container or place in a cooler with ice, for 4-6 hours.
  • Remove chicken from brine, rinse and pat dry.
  • Remove zest (just the colored part, not the bitter white pith underneath) from lemon and lime with a zester, peeler or sharp knife. Chop finely and mix well with the butter.
  • Loosen chicken skin from meat by carefully working your hand between skin and meat everywhere you can. Push lumps of zest-butter under the skin, then spread them around by massaging skin from the outside. If the chicken wasn't brined, liberally salt the cavity.
  • Squeeze juice from lemon and lime; put squeezed rinds in the cavity and set juice aside.
  • If you prefer to truss the chicken, use strong string to pull drumstick ends towards each other, but not tightly--leave space so inner sides of leg and thigh can brown.
  • Prepare grill for indirect medium heat, according to manufacturer's directions.
  • Put chicken on grill in area away from direct heat, breast side up. Cover grill. Cook for about 2 hours, basting occasionally with lemon-lime juice. Chicken is done when leg joints move easily, or when an instant-read thermometer reads 180°.
  • Remove from heat and let rest a few minutes before carving.

Yummy Scalloped Potatoes Recipe

Submitted by RecipeTips.com
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COOK: 1 hour
Container: 9 x 13 baking pan
Ingredients
  • 1/2 cup margarine
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon dried minced onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 2 pounds frozen hash browns
  • 2 cups cheese
  • 1 1/2 cups buttered cracker crumbs
Directions
  • In sauce pan mix the margarine, salt, pepper, onion, soup, sour cream, and milk; heat until margarine has melted.
  • Combine the hash browns and cheese; pour into the bottom of the baking pan.
  • Pour the soup mixture over the hash browns and cheese. mix in evenly.
  • Cover with cracker crumbs. Bake at 350 degrees F. for 45 min - 1 hour

Grilled Asparagus Recipe

Submitted by RecipeTips.com
The next time you plan on serving asparagus with grilled meat, fish, or poultry, consider grilling the asparagus as well. Grilling gives the flavor of asparagus an added dimension that can't be matched with any other cooking method.
Grilled Asparagus Recipe
PREP: 10 minutes
COOK: 10 minutes
Container: gas or charcoal grill, narrow wooden skewers
Serving Description: 1/4 lb. asparagus
Servings:
Change Servings
Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • salt and pepper to taste
Directions
  • Soak skewers in water for 30 minutes or more; preheat the grill.
  • Wash the asparagus and snap off the tough ends.
  • Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
  • Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
  • Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

Marshmallow Fruit Salad Recipe

Submitted by RecipeTips.com
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PREP: 25 minutes
COOK: 0 minutes
READY IN: 25 minutes
Ingredients
  • 1 package (3 oz) instant vanilla pudding
  • 1 1/2 cups buttermilk
  • 8 ounces Cool Whip
  • 1 can mandarin oranges
  • 16 ounces pineapple tidbits, juice reserved
  • 1 banana
  • 1 cup fruit-flavored miniature marshmallows
Directions
  • Mix pudding with buttermilk until well blended, add Cool Whip.
  • Drain pineapple, reserving juice to coat banana slices; drain orange slices.
  • Add the drained pineapple and oranges to the pudding mixture.
  • Stir well and refrigerate 1 hour or more.
  • Slice banana into pineapple juice.
  • When ready to serve drain bananas and add along with the marshmallows.

Strawberry Rhubarb Crunch Recipe

Submitted by RecipeTips.com
Strawberry Rhubarb Crunch Recipe
PREP: 45 minutes
COOK: 45 minutes
READY IN: 1.5 hours
Container: 9 x 13 x 2 pan
Servings:
Change Servings
Ingredients
  • 2 cups flour
  • 2 cups brown sugar, packed
  • 1 cup butter (cold)
  • 2 cups oats (quick cooking)
  • 6 cups sliced fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon vanilla
  • 1 package strawberry gelatin, 3 oz. pkg.
  • Ice cream
Directions
  • In a bowl, combine flour and brown sugar. Cut in butter until crumbly.
  • Stir in the oats. Press half into a greased 13 x 9 inch by 2 inch deep baking dish; top with rhubarb.
  • In a saucepan, combine sugar and cornstarch; stir in water until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder.
  • Top with remaining crumb mixture.
  • Bake at 350° F for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

Ham Salad Sandwiches Recipe

Submitted by RecipeTips.com
Ham salad sandwiches are an excellent way to use leftover ham. After preparing and baking a ham, it is always nice to have leftover ham to use for quick and easy meals. Try other leftover ham recipes, which include sandwiches, casseroles, soups, and salad.
Ham Salad Sandwiches Recipe
PREP: 10 minutes
READY IN: 10 minutes
Container: 2 cup container
Serving Description: Makes 1 3/4 cups
Ingredients
  • 1 1/2 cups ground baked ham or turkey ham
  • 1/4 cup onion, minced or chopped fine
  • 1/4 cup sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1/4 cup mayonnaise - more if necessary to make it more spreadable
Directions
  • In a food processor or mini chopper grind ham to desired consistency.
  • In a medium bowl combine all ingredients, place into a covered container to chill.
  • Serve on a split bun.
  • Garnish with lettuce, bread and butter pickles, and mayonnaise.

Summer Pasta Salad Recipe

Submitted by RecipeTips.com
This sprightly salad makes a terrific side dish for a summertime supper or when served with crusty bread for a light lunch.
Summer Pasta Salad Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: large serving bowl, medium mixing bowl, stock pot
Serving Description: 1/2 cup
Servings:
Change Servings
Ingredients
  • 8 ounces corkscrew noodles or macaroni noodles
  • 4 ounces tomato and basil feta cheese - chunked
  • 8 ounces grape tomatoes - cut in half
  • 2 green onions - chopped
  • 1 tablespoon fresh tarragon - chopped or 1/2 teaspoon of dried
  • lemon juice
  • mustard
  • oil
  • yogurt
  • DRESSING:
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/3 cup olive oil
  • 4 ounces plain yogurt
  • pepper, to taste
Directions
  • Cook corkscrew noodles according to package directions.
  • Drain and rinse with cold water.
  • In a medium bowl, whisk together the lemon juice, mustard, salt and pepper.
  • Whisk in oil until thickened.
  • Whisk in yogurt.
  • Add grape tomatoes, feta cheese, green onions and tarragon to the noodles.
  • Add the dressing and toss.
  • Serve immediately or cover and refrigerate for 2-24 hours.
  • Salt and pepper to taste.

Tater Tot Casserole Recipe

Submitted by RecipeTips.com
This family classic has them asking for seconds.
Tater Tot Casserole Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: heavy skillet, 2-3 quart baking dish
Serving Description: 1 serving spoon ful
Servings:
Change Servings
Ingredients
  • 1 pound lean ground beef
  • 1 onion - chopped fine
  • 1 can (10 3/4 oz.) cream of celery soup
  • 1 can (10 3/4 oz.) cream of mushroom soup
  • 1 can (11 oz.) corn
  • 1 package (28 oz.) frozen tator tots
Directions
  • Preheat oven to 350°.
  • Coat the inside of the baking dish with cooking spray.
  • In a heavy skillet, brown the ground beef and drain off any excess fat.
  • Place the ground beef in the bottom of the baking dish.
  • In the same skillet, brown the onions until soft.
  • Place them on top of the ground beef.
  • Drain liquid from the canned corn and layer it on top of the onions.
  • In a small bowl, combine the two soups together and then spread this over the corn.
  • Place tator tots on top of the casserole and bake for 60-70 minutes.

Candied Baby Carrots Recipe

Submitted by RecipeTips.com
Sweet side dish that is full of color. Brighten up your plate with these carrots.
Candied Baby Carrots Recipe
PREP: 0 minutes
COOK: 25 minutes
READY IN: 25 minutes
Servings:
Change Servings
Ingredients
  • 1 pound baby carrots
  • 1 teaspoon salt
  • 1/4 cup butter or margarine
  • 1/3 cup brown sugar
  • 1/4 teaspoon black pepper
Directions
  • In a large saucepan, cover carrots with water. Add salt. Cook over medium high heat until tender, 15 to 20 minutes.
  • Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Add butter, brown sugar and pepper into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a 2-3 minutes.

Coleslaw Recipe

Submitted by RecipeTips.com
Here's a classic salad for any season. This simple cabbage and carrot coleslaw recipe is an easy and tasty way to prepare fresh cabbage and carrots from your garden harvest. See our Summer Side Dish Recipes collection for other dishes in which you can use your fresh vegetables.
Coleslaw Recipe
PREP: 45 minutes
READY IN: 45 minutes
Ingredients
  • 2 pounds cabbage
  • 3 carrots (medium size)
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
Directions
  • Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
  • Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
  • Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
  • Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
  • Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
  • After it is wilted, place in the refrigerator to chill.
  • The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

Grilled Mushroom and Cheese Burger Recipe

Submitted by RecipeTips.com
This simple recipe gives ordinary grilled ground beef burgers a boost of flavor. When topped with cheese and sautéed mushrooms, this hamburger becomes an all-American classic.
Grilled Mushroom  and Cheese Burger Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Serving Description: 1 Burger
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 2 teaspoons steak sauce
  • 1 teaspoon Lawry's seasoned salt
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry)
  • 8 ounces mushrooms, sliced
  • 4 slices of your favorite cheese
Directions
  • Combine the ground beef, steak sauce, seasoned salt, and thyme.
  • Form into patties; then grill over medium heat until done.
  • About 2 minutes before the burgers are done, add a slice of cheese over the top of each pattie.
  • Sauté the mushrooms in a pan with butter over medium heat until lightly browned. Stir occasionally.
  • Grill the hamburger buns, cut side down, until lightly toasted.
  • Top the burgers with the sautéed mushrooms and serve.

Packet Potatoes Recipe

These potatoes are great grilled and served next to a steak! A must for camping trips!
Packet Potatoes Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: aluminum foil, grill
Servings:
Change Servings
Ingredients
  • 6 red skinned potatoes, cleaned and sliced thin with skin left on
  • 1 onion, chopped
  • 4 tablespoons butter
  • garlic salt
  • fresh ground black pepper
  • Johnny's Seasoning Salt, or Lawry's
Directions
Use 2 large pieces of aluminum foil and set them out on the counter. Slice potatoes thin and divide between the 2 pieces of aluminum. Chop or slice onion and set on top of potatoes. Top with several pats of butter. Top with any seasonings you like, I use garlic salt, fresh ground black pepper, and Johnny's Seasoning Salt.

Seal the edges by rolling and pinching the foil the long way, then roll the sides to seal.

Grill on medium heat or over a campfire for about 45 minutes. Check them after 30 minutes.

Enjoy!


Chocolate Caramel Bars Recipe

Submitted by RecipeTips.com
Quick and easy bars loaded with chocolate and caramel. The combination of chocolate and caramel make these bars scrumptious. If you have kids around, the bars won't last long! Find more chocolate recipes that the kids and everyone else will love.
Chocolate Caramel Bars Recipe
PREP: 45 minutes
COOK: 25 minutes
READY IN: 1.25 hours
Container: 9
Serving Description: 1 bar
Servings:
Change Servings
Ingredients
  • 14-ounce bag of caramels
  • 1/3 cup evaporated milk (do not use sweetened condensed)
  • 1 cup chopped nuts (walnuts or pecans)
  • 18 1/4 ounce box of German chocolate cake mix
  • 1/3 cup evaporated milk (do not use sweetened condensed milk)
  • 3/4 cup butter, melted
  • 1 cup chocolate chips
Directions
  • Preheat oven to 350 degrees F. Grease a 9" x 13" pan.
  • Melt caramels and 1/3 cup of evaporated milk over low heat in a heavy sauce pan. Set aside.
  • In a large bowl, combine cake mix, 1/3 cup evaporated milk, melted butter, and nuts. Stir by hand until just combined. Press half of the dough mixture on the bottom of the prepared baking dish.
  • Bake for 6 minutes at 350 degrees F. Remove from the oven and immediately sprinkle chocolate chips over baked crust.
  • Pour the melted caramel mixture over the top of the chocolate chips.
  • Crumble the remaining dough evenly over the top of caramel.
  • Bake for an additional 18 minutes.
  • Cool completely and refrigerate the bars before cutting into squares.

Chicken Nuggets with Honey Mustard Dipping Sauce Recipe

Submitted by RecipeTips.com
Crunchy bites of chicken that are flavored with a tasty, tangy sauce.
Chicken Nuggets with Honey Mustard Dipping Sauce Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Serving Description: Makes 40-50 nuggets
Servings:
Change Servings
Ingredients
  • CHICKEN NUGGETS
  • 1 bag of peppercorn ranch potato chips, crushed
  • 1 egg
  • 2 tablespoons milk
  • 6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes
  • 1/3 cup melted butter or margarine
  • HONEY MUSTARD SAUCE
  • 3/4 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon lemon juice
  • 2 dashes tobasco if desired
Directions
CHICKEN NUGGETS
  • Crush one bag of potato chips and put into a shallow bowl. Crush as fine as desired.
  • Whisk together egg and milk in a different shallow bowl.
  • Dip the chicken cubes in the egg mixture then in the chips.
  • Place the nuggets on a baking sheet the drizzle with butter.
  • Bake at 400° for 20 minutes or until golden brown.
  • Nuggets can be frozen after baking
  • Serve with honey mustard sauce, ranch dressing or barbecue sauce.
    HONEY MUSTARD SAUCE
  • Combine all ingredients together in a medium sized bowl.
  • Stir well and chill until ready to serve.

  • Homemade Macaroni and Cheese Recipe

    Submitted by RecipeTips.com
    Perfect weeknight meal on those cool fall evenings. Creamy and delicious - your entire family will love.
    Homemade Macaroni and Cheese Recipe
    PREP: 15 minutes
    COOK: 45 minutes
    READY IN: 60 minutes
    Ingredients
    • 8 ounces macaroni
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 1/2 cups milk
    • 1 teaspoon ground mustard
    • 1 1/2 cups Cheddar cheese, shredded
    • 8 ounces processed cheese
    • For Topping:
    • 2 tablespoons butter, melted
    • 1/2 cup bread crumbs
    • 1/4 cup parmesan cheese
    Directions
    • Cook the macaroni according to package directions. Drain.
    • In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
    • Add milk all at once. Stir until thick and bubbly.
    • Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
    • Mix in the cooked macaroni.
    • Transfer to a greased casserole dish.
    • For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
    • Bake at 350 degrees F for 30 minutes or until golden brown.

    Oreo Fluff Recipe

    Submitted by RecipeTips.com
    Quick recipe with just 4 ingredients that everyone will love. It is made with Oreo cookies so who wouldn't love it?
    Oreo Fluff Recipe
    PREP: 20 minutes
    READY IN: 20 minutes
    Container: large bowl
    Ingredients
    • 1 package Oreo® cookies
    • 1 package instant vanilla pudding (3-ounce package)
    • 1/2 cup milk
    • 16 ounces Cool Whip® (large container)
    Directions
    • Crush the Oreo® cookies in a resealable storage bag.
    • Combine the pudding mix and milk.
    • Add the crushed cookies and the Cool Whip® to the pudding.
    • Chill in the refrigerator for several hours prior to serving.

    Asian Tossed Salad Recipe

    Submitted by RecipeTips.com
    An interesting combination of salad ingredients topped off with a tangy, sweet and sour dressing.
    Asian Tossed Salad Recipe
    PREP: 45 minutes
    COOK: 15 minutes
    READY IN: 1 hour
    Container: large salad bowl
    Ingredients
    • 1 head romaine lettuce, large - torn into bite-size pieces
    • 1 pound canned bean sprouts - drained (you may use fresh)
    • 5 ounces canned water chestnuts - sliced
    • 5 slices bacon - cooked crisp, drained, and crumbled, or use 2 to 3 oz of bacon bits or pieces
    • 1 hardboiled egg - sliced thin
    • 1 cup salad oil
    • 1/2 cup sugar
    • 1/3 cup catsup
    • 1/4 cup vinegar
    • 2 tablespoons grated onion
    • 2 teaspoons Worcestershire sauce
    Directions
    • Combine the first five salad ingredients in a large salad bowl. Sprinkle lightly with salt and pepper.
    • Combine the oil, sugar, catsup, vinegar, onion, and Worcestershire in a blender and chill.
    • When you are ready to serve, toss the salad with the dressing. Excess dressing keeps well in the refrigerator for up to one week.
    Note: the 15 minutes shown under "Cook Time," refers to the preparation of the bacon and the hardboiled egg.

    Crab Rangoon Stuffed Wonton Recipe

    Submitted by RecipeTips.com
    Rich in flavor, this small stuffed dumpling can be served as an appetizer or a main dish accompanied with a favorite dipping sauce.
    Crab Rangoon Stuffed Wonton Recipe
    PREP: 1 hour
    COOK: 45 minutes
    READY IN: 2 hours
    Serving Size: 4 each
    Servings:
    Change Servings
    Ingredients
    • 8 ounces cream cheese - softened
    • 1 tablespoon fresh cilantro - minced
    • 2 teaspoons scallions - minced
    • 1 teaspoon fresh ginger - minced
    • 1 teaspoon sugar
    • 1 tablespoon fresh lime juice
    • 8 ounces crab meat
    • 32 wonton wrappers
    • 1 cup vegetable oil
    Directions
    Crab Filling Preparation
  • Soften cream cheese to room temperature
  • In a bowl, combine cilantro, scallions, ginger, sugar, jalapenos and lime juice with softened cream cheese.
  • Add crab mixture and lightly mix with other ingredients.
    Wonton Wrapper Preparation
  • Using wonton wrappers approximately 4 inches square will work to make smaller dumplings for appetizers. However, if a larger dumpling is preferred, a 4 x 6 inch rectangular wrapper can be made from spring roll dough sheets. Use an 8 inch square spring roll dough sheet to begin. Cut two rectangles from each 8 inch dough sheet and there will be 2 inches of dough as excess.
  • Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper or adjust amount depending on size of the wrapper. Lightly and evenly spread the filling into a coin-shaped portion making sure to keep it well away from the outer edges.
  • Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.
  • Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.
  • Fold the wonton lengthwise in half again, creating a somewhat narrow rectangular shape to the folded dough.
  • Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.
  • Press the ends together that overlap, so they adequately seal.
  • Keep the filled wontons covered with a damp cloth to retain the moisture in the dough while others are being filled.
  • When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.
  • Pour cooking oil in a skillet and heat on medium high to 350° F
  • Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.
  • Remove and place on paper toweling to absorb any excess grease.
    Dipping Sauce
  • Use a sweet and sour sauce and a hot mustard sauce to provide two choices for personal tastes.

  • Cran-Orange Ice Tea Cooler Recipe

    Submitted by RecipeTips.com
    Invigorating, vividly flavored fruit drink that can be easily doubled or tripled and served as a punch for large gatherings.
    Cran-Orange Ice Tea Cooler Recipe
    PREP: 5 minutes
    COOK: 0 minutes
    Container: large pitcher, tall glasses
    Servings:
    Change Servings
    Ingredients
    • 5 cups tea, brewed and cooled
    • 1 1/2 cups cranberry juice
    • 1 1/2 cups orange juice
    • 3 tablespoons lemon juice, adjust to taste
    • 5 teaspoons sugar, adjust to taste
    • 4 cups ginger ale, chilled
    • garnish: Thinly sliced orange
    Directions
    • Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
    • Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
    • Pour into ice-filled glasses, garnish each with a half orange slice.

    Grilled Pork Roast Recipe

    Submitted by RecipeTips.com
    For a change of pace, try this grilled pork roast recipe in which the meat is soaked in a brining solution prior to grilling. The brining process produces ultra-tender and flavorful meat, which enhances the grilled flavor.
    Grilled Pork Roast Recipe
    PREP: 10 minutes
    COOK: 1.5 hours
    READY IN: 4 hours
    Container: grill, non-reactive vessel
    Servings:
    Change Servings
    Ingredients
    • 2 pounds pork loin roast, preferably bone-in
    • 3/4 cup kosher salt or pickling salt (use 1/4 cup salt per cup of water)
    • 1 tablespoon cooking oil
    • fresh or dried herbs such as sage, rosemary, or savory (optional)
    Directions
    • Using a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover the meat.
    • Remove the meat, measure the water that was used, and add 1/4 cup of salt for each cup of the water. Stir until the salt is dissolved.
    • Add herbs (optional) to the liquid, insert the meat into the brine, cover, and refrigerate. (A zip-top bag can be used for brining; however, place it into a cake pan or other container when refrigerating to catch any possible leaks.) Brine for at least 4 hours; you may also brine the meat overnight.
    • After brining, cook the meat on the grill using the indirect cooking method. For a gas grill, turn one burner off after the grill is hot; for a charcoal grill, move the coals to one side after the grill is hot.
    • Remove the roast from the brine and pat dry. Brush with oil and brown over the direct heat section of the grill (the side of the grill over the lit burner or hot coals). Cook for about 3 - 4 minutes per side or until golden brown.
    • After the meat has been browned, move it to the indirect heat area of the grill; then cover the grill and cook until the internal portion of the meat registers 150°F on an instant-read thermometer. This should require about 1 to 1 1/2 hours of cooking time over the indirect heat.
    • Remove the pork roast from the grill, cover loosely with foil, and let it rest 15 minutes before slicing and serving.

    • Note: The resting time is important to achieve the optimum flavor, tenderness, and doneness; the meat will continue to cook while resting and the juices will become evenly distributed throughout the meat.

    Grilled Sweet Corn with Garlic Butter Recipe

    Submitted by RecipeTips.com
    Hot off the grill, the garlic seasoned butter adds a distinct and delicious flavor to this corn on the cob recipe. Check out our step-by-step instructions on how to make this recipe. See All About Sweet Corn for more information on preparing and cleaning fresh sweet corn.
    Grilled Sweet Corn with Garlic Butter Recipe
    PREP: 15 minutes
    COOK: 15 minutes
    READY IN: 45 minutes
    Ingredients
    • ears of corn with husks on
    • 6 tablespoons butter - softened
    • 1 clove garlic - minced
    • 2 tablespoons minced parsley
    Directions
    • Prepare corn by removing any outside husks that may be badly damaged. Then pull back the remaining husks without removing them from the ear. Remove all the silk from the ear and tie pulled back husks with kitchen string to form a handle for the corn.
    • Mix butter, garlic and minced parsley together until smooth. Lightly brush ears of corn with butter mixture.
    • Place corn directly over medium coals with husks off the side so they do not burn or place foil under them on the grill in the area of the husks.
    • Cook corn for 10 to 12 minutes, turning frequently. Lightly brush the corn with the butter mixture each time the ears are turned. When the corn is done, the ears should be nicely browned.
    • Serve with tied husks, using them as a handle to hold on to while eating.

    Herb Roasted Red Potatoes Recipe

    Submitted by RecipeTips.com
    These lightly seasoned red potatoes make a great side dish for any entree.
    Herb Roasted Red Potatoes Recipe
    PREP: 20 minutes
    COOK: 40 minutes
    READY IN: 1 minute
    Servings:
    Change Servings
    Ingredients
    • 5 pounds new red potatoes
    • 1/4 cup butter
    • 2 1/2 tablespoons chopped fresh parsley
    • 1/2 teaspoon dried dill
    • 1 tablespoon fresh lemon juice
    • kosher salt
    • pepper
    Directions
    • Wash the potatoes and cut the larger ones in half. Pat dry with a paper towel, poke each potato a few times with a fork, and place them in a baking pan.
    • Melt the butter and add the parsley, dill, and lemon juice. Stir to mix evenly.
    • Drizzle the seasoned butter over the potatoes, toss to coat them evenly, and sprinkle with salt and pepper to taste.
    • Place them in an oven preheated to 375° F.
    • Bake for 35 to 40 minutes or until tender when poked with a fork. Turn the potatoes once or twice through out the baking time.
    • Remove from the oven and serve.

    Classic Blueberry Crisp Recipe

    Submitted by RecipeTips.com
    Sure to please, this dessert is simple to make.
    Classic Blueberry Crisp Recipe
    PREP: 10 minutes
    COOK: 45 minutes
    READY IN: 55 minutes
    Servings:
    Change Servings
    Ingredients
    • 4 cups blueberries, washed
    • 1 tablespoon lemon juice
    • 1/3 cup granulated sugar
    • 1/3 cup flour
    • 1/3 cup packed brown sugar
    • 1/2 teaspoon cinnamon
    • 3/4 cup quick cooking rolled oats
    • 4 tablespoons soft butter
    Directions
    • Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
    • In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
    • Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
    • Serve warm.

    Grocery List

    Ingredient Recipe
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