1 tablespoon olive oil
1 tablespoon lime juice
2 large ripe avocados, halved, seeded, and peeled (about 1 lb. total)
1/4 teaspoon kosher salt or 1/8 teaspoon salt
1/4 cup bottled picante sauce
1 ounce Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)
Snipped fresh cilantro
Salad greens (optional)
Bottled picante sauce (optional)
Dairy sour cream (optional)
1. Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
2. For a charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered
grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut
side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese.
Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill,
preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover
and grill as above.)
3. Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If
desired, serve on a bed of salad greens with additional picante sauce and sour cream.
Makes 4 servings.
|Three-Herb Steaks |
1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1 to 2 tsp. cracked black pepper
1/2 tsp. salt
2 beef top loin steaks, cut 1 1/2 inch thick
2 medium red or yellow sweet peppers cut into 1/2-inch rings, seeds removed
1 Tbsp. Olive oil
Salt and pepper
1. In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and pepper
2. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145 degrees F) or 18 to 23 minutes for medium (160 degrees F)). Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.
3. To serve slice steaks across the grain. Serve with sweet pepper rings.
4. Makes: 6 servings
|Easy Grilled Baked Potatoes |
1/4 cup butter, softened
1/2 cup shredded Cheddar-American cheese blend (2 oz)
2 tablespoons chopped fresh parsley
4 medium baking or russet potatoes
1 tablespoon butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
Heat gas or charcoal grill. In small bowl, mix cheesy butter ingredients until blended.
Refrigerate until serving time. Pierce potatoes to allow steam to escape. Brush outside of potatoes with melted butter; sprinkle with seasoned salt. Place potatoes on microwavable plate or in shallow microwavable dish. Microwave on High 6 to 8 minutes, turning once, until fork-tender. Place potatoes on grill over medium heat. Cover grill; cook 8 to 12 minutes,
turning occasionally, until crisp and browned. Cut large X in top of each baked potato; press sides slightly to fluff. Top each with cheesy butter; sprinkle with garlic-pepper blend.
Use any cheese that you like to make these easy potatoes. Why not try Cheddar, Colby, Swiss or a combination of mozzarella and Parmesan cheeses?
|Grilled Garlic, Chive and Cheese Bread
1 container (8 oz) garden vegetable cream cheese spread
2 tablespoons chopped fresh chives
1 small garlic clove, minced
1 loaf (16 oz) French bread, split lengthwise
Heat gas or charcoal grill. In small bowl, mix cream cheese spread, chives and garlic.
When grill is heated, place bread halves, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until light golden brown.
Turn bread halves; spread cream cheese mixture on toasted sides of bread. Cook cheese side up 3 to 4 minutes longer or until thoroughly heated.
When using a grill without a cover, loosely wrap the cheese bread in foil and keep the cheese soft as it heats. Or heat the cheese bread under the broiler until the cheese is bubbly, about 2 to 3 minutes.
|Bananas Suzette Over Grilled Pound Cake |
2 medium ripe, yet firm, bananas
3 tablespoons sugar
2 tablespoons orange liqueur
2 tablespoons orange juice
1 tablespoon butter
1/8 teaspoon ground nutmeg
1/2 of 10-3/4-ounce package frozen pound cake, thawed and cut into 4 slices
Shredded orange peel (optional)
Ground nutmeg (optional
1. Peel bananas; bias-slice each banana into 8 pieces. Preheat a heavy 8-inch skillet* on the rack of an uncovered grill directly over medium heat for 2 minutes. Add sugar, liqueur, juice, and butter.
Cook about 1 minute or until butter is melted and sugar begins to dissolve. Add the bananas and cook about 4 minutes more or just until bananas are tender, stirring once. Stir in the 1/8 teaspoon nutmeg. Set skillet to the side of the grill rack. Add pound cake slices to grill rack; grill cake about 1 minute or until golden brown, turning once halfway through cooking.
2. To serve, spoon bananas and sauce over pound cake slices. If desired, garnish with shredded orange peel and additional nutmeg. Makes 4 servings.
*Note: The heat from the grill will blacken the outside of the skillet, so use a cast-iron or old skillet.
|Ginger Lemonade |
3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
Serve over ice, and garnish with lemon slices.