Get out the grill
As the weather gets warmer, our thoughts turn to cooking outside. Just the thought of grilling an evening meal often conjures up images of chicken, steaks, and more. By adding some flavor before grilling, these usual meats can go from ordinary to outstanding. And by cooking a side dish on the grill as well, your kitchen can stay cool and clean.
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Honey Mustard Grilled Chicken
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat, turning occasionally, until juices run clear, about 18 to 20 minutes. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning. Makes 6 servings.
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London Broil
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
In a small bowl, mix together garlic, soy sauce, ketchup, vegetable oil, black pepper, and oregano. Score both sides of the meat, diamond cut, with cuts about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, place in a plate or zipper-top plastic bag, and refrigerate for 6 hours or overnight. Flip meat every few hours.
Preheat an outdoor grill for high heat, and lightly oil grate. Place meat on the prepared grill. Cook for 5 to 7 minutes per side, or to desired doneness. Makes 8 servings.
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Rice on the Grill
1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup water
1/3 cup ketchup
1 tablespoon butter or margarine
In a 9-inch round aluminum foil pie pan, combine rice, mushrooms, green pepper, onion, broth, and water. Dot with butter. Cover with heavy-duty foil; seal edges tightly. Grill until liquid is absorbed, about 14 to 15 minutes. Fluff with a fork and serve immediately. Makes 6 servings.
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Pantry Pointers
For easy turning and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
When grilling, keep a spray bottle filled with water handy for suppressing the occasional flare-up of flames.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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