Shakin & Bakin Foodie Blog

Love grilled chicken but tired of the same old, same old barbecue flavor? If so, you're going to enjoy this 6 ingredient grilled chicken recipe! You'll want to prepare the marinade ahead of time and refrigerate the chicken into it for at least 4 hours to allow the flavors to infuse. I typically prepare it around lunchtime and then everything is ready to go for dinner.

Grilled Sweet and Spicy Chicken Recipe

3 tablespoons apricot jam
1 tablespoon Nielsen-Massey Pure Lemon Extract
1/2 tablespoon Nielsen-Massey Pure Orange Extract
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 pound chicken breasts

To make the marinade whisk together the apricot jam, orange and lemon extracts, red pepper flakes and salt. Whisk until combined.

We used sliced, skinless, chicken breasts. We poured the marinade into a large sized zipper freezer bag and then tossed in our chicken. Zipper it shut, shake it around and place in the refrigerator for 3-4 hours to marinate.

Warm your grill up to its highest setting, or light the charcoal and get the grill ready.

Place the chicken on the grill and allow to cook for 7-9 minutes, then flip and cook for another 5-7 minutes or until done. Remove and transfer to a plate. Serve immediately.

I love pasta and vegetables, especially when they're combined together. This guest-post recipe is courtesy of Pasta Fits. I think it would be perfect for lunch or dinner and looks really easy to prepare. I will have to head on over to our local farmer's market next weekend and pick up some romaine hearts, asparagus and fresh lemons. Now that the summer heat is kicking into high gear, it's the perfect recipe for you to make using your bbq grill.

Grilled Lemon-Garlic Pasta with Veggies Recipe

4 oz. ziti
1 Tbsp. vegetable oil for brushing
1 (6 oz.) boneless, skinless chicken breast
8 oz. romaine hearts, halved lengthwise
8 oz. ½ bunch asparagus, trimmed of tough stems
½ tsp. lemon zest
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. grated garlic

Bring a large pot of salted water to the boil. Cook the ziti according to package directions. Drain and reserve.

Heat an outdoor grill or grill pan over high heat. Season the chicken with salt and pepper and a little of the oil. Place the chicken on the grill and cook for 3 - 4 minutes per side or until cooked through. Reserve. Brush the romaine and the asparagus with the remaining oil and season with salt and pepper. Place the romaine and asparagus on the grill. The romaine will start to char on the outside, turn to allow all sides to get a little char, about 3 minutes total. Remove from the grill and reserve. The asparagus will turn bright green and have grill marks when it’s ready, also about 3 minutes. Remove from grill and reserve. When the chicken, romaine and asparagus are cool enough to handle, chop the chicken into bite-sized chunks, roughly chop the romaine, and slice the asparagus into 2” pieces. Reserve.

In a large bowl, whisk together the lemon zest, lemon juice, olive oil and garlic. Place the chicken, romaine, asparagus and ziti in a bowl and toss to combine. Taste and adjust seasoning if needed.

This summer, supercharge your traditional BBQ, picnic and poolside cocktail recipes with cocoa. Cocoa-inspired comfort foods such as BBQ baked beans, spiced corn, flatbread pizza, and wings are simply more decadent when paired with a hint of cocoa and chocolate, adding a unique depth of taste. THE COCOA EXCHANGE™’s POD & BEAN™ portfolio of sauces and seasoning blends, are your new secret ingredients in the kitchen.

Flatbread Pizza with Stone Ground Mustard, Fig and Prosciutto

1 large flatbread crust
2 Tbsp. Pod & Bean™ Stone Ground Mustard
1 brie wheel, sliced thin
1/2 small onion, sliced thin
5 figs, stems removed, quartered lengthwise
4 slices Prosciutto di Parma
1/4 cup parmigiano reggiano, shaved

1. Preheat oven to 450° F.
2. Evenly spread mustard on top of flatbread crust.
3. Evenly distribute brie slices on top of flatbread.
4. Top with onions and evenly distribute fig slices.
5. Bake pizza on tray for 10-12 minutes or until cheese is golden and bubbly.
6. Remove from oven and top with prosciutto and parmesan cheese.

Miami based Chef Adrianne Calvo, author of #Maximum Flavor Social, shares a recipe inspired by a recent culinary discovery. In a recent visit to the South, Calvo enjoyed her first crawfish boil, a Louisiana staple bursting with spicy flavors. A classic crawfish boil has crawfish, red potatoes, corn, and Andouille sausage. Calvo, who in 2005 coined the catch phrase, Maximum Flavor , gave the Cajun classic a global makeover by replacing the red potatoes with Peruvian purple potatoes, adding a burst of citrus with an Italian inspired Lemon Aioli, and then replaced the crawfish with shrimp for availability. And it does not stop there. Speaking of Maximum Flavor, Calvo was enthused after encountering those bold flavors and thought it be great to add another layer- a layer that can only be attained by grilling. Check out Chef Adrianne's recipe for her " 'Grilled' Shrimp Boil + Lemon Aioli". This recipe makes 12 servings.

Grilled Cajun Shrimp Boil and Lemon Aioli Recipe

water
1 cup garlic salt
8 medium onions, quartered
10 lemons, halved
6 heads of garlic, halved horizontally
1 (4 1/2-pound) bag Louisiana crawfish, shrimp, and crab boil (seasoning)
3 pounds small purple potatoes
8 ears of corn, shucked and cut into 4 pieces
5 pounds large shrimp, cleaned and deveined
3 lbs andouille sausage, sliced 1/2 inch thick
wooden skewers
1/2 cup lemon juice
1/4 cup lemon zest
1 tablespoon honey
1 cup mayonnaise
1 cup butter
1 tablespoon Cajun seasoning

Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil 12-15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander. Return the water to a boil, add the shrimp and sausage, and bring back to a boil once more. Immediately turn off the heat and allow the shrimp to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain. While the shrimp and sausage are soaking up the flavor, make the lemon aioli by whisking together in a bowl lemon juice, lemon zest, honey , and mayonnaise. Set aside for serving. Fire up the grill to high heat. Skewer sausage first, then corn, followed by the potato, and finally the shrimp. Melt butter together with Cajun seasoning and slather onto skewers. Place skewers on the grill for 2-3 minutes. Enjoy.

Chef Adrianne Calvo: Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit: Chefadriannes.com

You are not going to be able to cook world-class meals unless you are equipped like a pro. If you would like to take your outdoor cooking to the next level, then read ahead for a look at some devices that might transform the way you grill, smoke, and barbecue.

Digital Meat Thermometer

Purchasing a digital meat thermometer is one of the best investments any cook can make no matter what style of cuisine they prefer. Instead of fretting over temperatures, these devices will allow you to cook the perfect cut of meat every time. Many newer thermometers even come with Bluetooth technology that will send the information directly to your phone, tablet, or computer.

High-Quality Chips or Pellets

Coaxing a great flavor out of your meats without a professional smoker is going to be nearly impossible without high-quality wood chips or pellets. As a general rule, you want to use softer and “lighter” woods for more delicate dishes such as fish, chicken, and vegetables. Oak chips and mulberry pellets, on the other hand, can be used for red meats, aromatic fish, and pork.

Smoking Box

Once you are comfortable using your grill or BBQ, you can then think about upgrading your collection with a stainless steel smoker box. Modern boxes take much of the guesswork out of smoking with adjustable ventilation holes and ports to add more pellets. Those who have a smaller area to cook in can buy a smoker box that goes directly over their grill or BBQ.

Grilling Baskets

Anyone who has ever attempted to cook smaller vegetables or flaky fish without a grilling basket has no doubt struggled with a messy workspace. Having an adjustable basket to grill similar items will ensure that you get the perfect char without overcooking anything.

Slicing Knife

Trying to cut barbecued meats and vegetables with a generic chef's knife can be unwieldy and dangerous. Slicing knives are generally a little bit larger and tend to have scalloped blades. The indentations on the blade will allow you to make thin, even cuts no matter what dishes you are preparing.

Cooking outdoors will add another level of complexity to your meals, but the results are almost always worth it. Perfectly grilled and smoked meats taste unlike anything else in the world, and you are sure to impress your loved ones next time you plan on showing off your cooking prowess.

Love eggplant? If so, check out this grilled eggplant recipe by Certified nutritionist, personal trainer and exercise physiologist, Franci Cohen, has created the eggplant roll-ups recipe featured below. They look delicious!

Grilled Eggplant Roll-Ups Recipe

2 medium long eggplants
2 tablespoons extra virgin olive oil
1/2 cup ricotta cheese
1 cup pesto sauce
2 tsp lemon juice

Homemade Pesto (combine all in food processor):

2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
2 T lemon juice

Preheat stovetop grill pan or outdoor grill over high heat.

Cut the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). Brush the eggplant slices evenly with olive oil on both sides. Grill the eggplant slices in batches for 2-3 minutes each side, then let cool. Mix ricotta cheese, pesto and lemon juice together in a small bowl and spread a heaping tablespoon of the mixture evenly over each eggplant slice. Roll up the eggplant slices, place on a plate seam-side down and serve!

Franci Cohen is a personal trainer, and a certified nutritionist with a masters degree in both nutrition and exercise physiology. She is the creator of SPIDERBANDS®. This modality is a total-body cardio resistance workout that leverages gravity and your bodyweight with other intense exercise modules such as rebounding, kickboxing and indoor cycling. With over 18 years of experience, Franci has been a mainstay in the fitness and nutrition industries. Franci believes in a tough love approach to fitness and health.

The key to sticking to your diet while still enjoying your meal this summer may be closer than you think- think backyard close. We’re referring to your grill of course! Give your vegetables, meats and fish a whole new taste by throwing them on the grill. Grilled food offers many health benefits, including your vegetables will retain more vitamins and minerals, excess fat from meats is lost and there’s no reason to add butter or other oils to the surface!

The following photo and recipe is courtesy of Medifast.

Lemon Scallion Chicken and Vegetable Kabobs Recipe

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings

24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks

Lemon scallion sauce:

3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper

If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.

Father's Day is just around the corner. If the man in your life loves to grill...I think he will appreciate the two cookbooks that I am reviewing today here on my foodie blog. These books make the perfect Father's Day gift for dad!

Title: Grill Skills
ISBN: 978-0-7643-4768-9
Synopsis: Would you like to be more confident in your grilling skills? Then this is the book for you. Do you consider yourself king or queen of the grill? If so, then this book for you, as well. In Grill Skills, professionals generously offer their very best tips, advice, and recipes. Mia Gahne explains how to whip up the perfect barbeque sauce. Tove Nilsson shares slightly tweaked traditional barbeque dinners with all the proper sides. Liselotte Forslin creates glorious barbeque buffets for all ages and tastes. Mia Öhrn conjures up the magic of grilled desserts. Bengt-Göran Kronstam gives expert advice on wines to go with your grilled meals. Catharina Lindenberg-Bernhardsson creates ambiance by imaginatively decorating around the grill. All this is accompanied by music selected by Jan Gradvall. This is the book where Tex-Mex meets the islands, the Mediterranean meets Sweden, and the tropics meet urban balconies—an indispensable grill book for all tastes.

My Thoughts: This is a very nice hardcover book that covers everything that you need to know about grilling. It covers the food, drinks, music, table settings, flowers and everything in between. A great book to use everyday for the recipes or use it when you are entertaining friends & family. The book is comprehensive with 160 pages and beautiful photography throughout.

Some of the recipes found within the pages of this book include: Margarita Shrimp, Tender Ribs Country Style, Strawberry Salsa, Itty Bitty Burgers, Heston's Potatoes and more!
Title: The Little Smoker Book
ISBN: 978-0-7643-4772-6
Synopsis: This introduction to home smoking provides beginner smokers with information and delicious recipes for grilling, barbecuing, and smoking. It will give people who have not worked with a smoker on their own the tools and know-how to embark on this popular cooking method. Learn the basics of various kinds of smokers - barrel, water or bullet, and ceramic - to determine the best one for you. Get tips for determining the right type of firing -- with wood or charcoal, as well as for selecting your home smoking accessories. There is also guidelines for the maintenance of your smoker. With 44 color images and recipes for pastes and marinades, pulled pork, brisket, chicken wings, ribs, brined dragon drumsticks, and sumptuous peach and fruit cobbler, you will be enjoying the “low and slow” in no time at all.

My Thoughts: This is a softcover book that will teach you how to use a smoker and how to get into the top level of grilling. The book starts out with explaining to you the difference among different types of smokers and gives you a checklist of gear that you will need. This book is jam-packed with all kinds of smoker information and professional tips to help you get started or to improve upon the skills that you already have.

The book has 80 pages with beautiful foodie photography throughout. Some of the recipes you will find inside are: Jalapeno Lime Marinade, Mojo Marinade, Classic Coleslaw, Non-Classic Brisket, Hot & Sweet Chicken Wings, Cowboy Beans, Brined Dragon Drumsticks and many more!

As I previously stated, Father's Day is just around the corner and both of these grilling cookbooks would make the perfect gift for dad. You can find these two books and hundreds of others by shopping online at Schiffer Publishing.

Disclaimer: Shelly H. has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ.

We love spending time outdoors during this time of the year and on most nights we use our barbecue grill for making dinner. After all, it is just way too hot indoors to be heating up our oven. I was supposed to share this recipe with all of you back in early June but time got away from me. With that said, it looks absolutely delicious and is very easy-to-prepare so I wanted to make sure that I got it published today. The recipe and photo are courtesy of the great folks over at Nielsen-Massey.

When planning your next BBQ menu, consider trying the following easy-to-make rub and BBQ sauce recipes from Nielsen-Massey Vanillas. In addition to livening up your traditional BBQ, both recipes also make perfect gifts for anyone who loves to grill; just package in jars with the following descriptions for a thoughtful handmade gift:

Sweet and Spicy Vanilla BBQ Rub Recipe
(Makes about ⅓ Cup)

1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
1 tablespoon smoked paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon Mexican style chili powder
1 teaspoon garlic powder
¼ teaspoon ground marjoram
½ teaspoon onion powder
1 teaspoon cocoa (Dutch processed)
1½ teaspoons salt
½ teaspoon pepper

In a small bowl, add vanilla powder, paprika, sugar, chili powder, garlic powder, marjoram, onion powder and cocoa powder, salt and pepper; combine. Store in an airtight container until ready to use.

This BBQ rub works great with chicken, pork, beef or fish. Whether grilling or oven roasting, generously apply rub before cooking.

Nielsen-Massey Signature BBQ Sauce Recipe
(Makes about 1½ Cups)

2 tablespoons
¼ cup firmly packed dark brown sugar
3 tablespoons dark molasses
1 tablespoon chocolate flavored syrup
2 teaspoons hot sauce (adjust to taste)
2 teaspoons natural hickory liquid smoke
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
1 cup ketchup
1 tablespoon Nielsen-Massey Mexican Pure Vanilla Extract*
½ teaspoon Nielsen-Massey Pure Chocolate Extract
½ teaspoon Nielsen-Massey Pure Coffee Extract

In a small saucepan, melt butter over low heat. Add sugar, molasses, chocolate syrup, hot sauce, liquid smoke, Worcestershire sauce, garlic powder, salt, ketchup, vanilla, chocolate and coffee extracts; stir to combine. Simmer for about 10-15 minutes; stirring occasionally.

* Substitute Mexican Pure Vanilla Extract with any of your favorite Nielsen-Massey Vanilla Extracts.

About Nielsen-Massey Vanillas - Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.

Barbecue spareribs are something that my family enjoys and enjoys them often! They are on the menu about twice a month here and we love to try out all kinds of different barbecue sauce recipes when we make them. After all, we would get bored if we used the same sauce over and over again. Right? right!

The great folks over at Sparkling ICE sent over this delicious looking recipe that you can use when you make ribs! While it does require numerous ingredients, it is very easy to prepare.

Succulent BBQ Sauce Recipe

1 bottle Raspberry Lemonade Sparkling ICE
1 white onion, chopped
4 cloves garlic, minced
2 fresh jalapeños, minced
3 tablespoons olive oil
½ cup ketchup
4 tablespoons Dijon mustard
One 6 oz. can of tomato paste
¼ cup balsamic vinegar
2 tablespoons Liquid Smoke
3 tablespoons scotch, whiskey, or bourbon (optional)


Heat olive oil in a medium saucepan and add the onion, garlic, and jalapeño. Lightly sauté on a low flame for 5 minutes. Add the tomato paste, ketchup, and mustard to the pan and cook for 2-3 minutes stirring continuously. Pour 1 bottle Raspberry Lemonade Sparkling ICE to the saucepan and stir until all ingredients are combined. Add balsamic vinegar and liquid smoke. Simmer for 25 minutes. Before you strain the sauce, mix in 3 tablespoons of your favorite scotch, whiskey, or bourbon (optional). Push sauce through a fine mesh strainer.

Disclosure: The recipe and photo is courtesy of Sparkling ICE. Please see their web site for additional product information and recipes.

We love to use our barbecue grill to cook healthy and delicious dinners for our family. In addition, we love quick & easy recipes that don't require a boat load of ingredients. This particular recipe for grilled margarita chicken only requires two main ingredients and then your basic staples. You can easily double up the ingredients if you are cooking for a crowd.

Grilled Margarita Chicken Recipe

2 large boneless, skinless chicken breasts
1/4 cup Margarita Drink Mix (liquid, bottled)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a large bowl, place your chicken breasts and then pour the liquid Margarita drink mix on top. Cover the bowl and refrigerate for 4 hours to marinate your meat. Remove from refrigerator. Use tongs to lift the chicken out of the liquid. Season both sides of the chicken with salt and ground black pepper, rub it in so it sticks to the poultry.

Place chicken breasts on a hot preheated grill and grill each side for 5 to 7 minutes. It won't take long for them to cook up. Once they are done, remove and let stand for 3 to 5 minutes before serving.

To Print: You can print this recipe by clicking on the SHARE button located at the bottom of the post. A new window will open, then click on PRINT and the recipe will load into the window for printing.

Chicken and various types of poultry are very versatile in the kitchen. You can prepare chicken a gazillion different ways and never get tired of it. At least twice a week, we have chicken here in our home and to keep things interesting are always looking for new chicken recipes.

Today's recipe is courtesy of the great folks at Friends Fun Wine. You can learn more about the company and their products by visiting their site online.

Grilled Chardonnay Chicken Recipe

· 1/2 cup Friends Fun Wine® Chardonnay Coffee Cappuccino™
· 6 chicken thighs boneless, 6 ounces each
· 2 tablespoons ginger
· 1 Vidalia Sweet onion
· 2 tablespoon olive oil
· 6 garlic cloves
· 1 can Coconut Cream
· 1 tablespoon nutmeg
· 1 tablespoon salt
· 3 tablespoons Hot & Sour Chili sauce
· Pineapple

Season steaks with salt and nutmeg. Mix ginger, garlic cloves, Friends Fun Wine® Chardonnay Coffee Cappuccino™, Coconut cream, nutmeg and chili sauce in large bowl. Add chicken thighs to marinate for at least 6 hours (best overnight). Sautee onion with olive oil and put aside for garnish. Grill the chicken thighs and garnish.

To Print Recipe: Click on the share button located at the bottom of this post. A new window will open. Then click on PRINT and the recipe will load into the window for printing.

One of my favorite fruits to enjoy during the hot summertime months happens to be peaches. I just love to eat them and use them in various recipes from desserts to homemade breads. On top of that, I buy them in bulk and freeze or can them for later use. We just love them!

Today I am sharing a delicious looking dessert recipes with all of you from the great folks over at Cookina. The recipe utilizes 2 fresh peaches as well as other ingredients.

At the peak of summer, there's nothing more satisfying than a delectable ice cream cone, and with July being National Ice Cream Month and July 23rd, National Vanilla Ice Cream Day, there's no better time to indulge in summer's sweetest treat. AND, if you never thought of preparing an ice cream dessert on the grill - you're in for a special treat.

Recipe and photo is courtesy of Cookina.

Grilled Peaches with Bourbon Butter Sauce topped with Vanilla Ice Cream Recipe

2 tablespoons butter, unsalted
¼ cups of brown sugar
½ teaspoons ground cinnamon
1 pinch of salt
¼ cups Bourbon
2 whole peaches, ripe ones, cut in half and pitted
1 quart vanilla ice cream

Combine butter, sugar, cinnamon, salt and bourbon in a medium saucepan. Cook on medium heat until butter and sugar are melted. Remove from heat. Place the COOKINA Barbecue Reusable Grilling Sheet. Place peaches cut side down and cook for 5 minutes or until caramelized. Place grilled peaches in a bowl, and top with a scoop of vanilla ice cream and drizzle with glaze.

To Print: Click on the SHARE button located at the bottom of this post. A new window will open up. Click on PRINT and the recipe will load in for printing. Enjoy!

I love fruit...just about any fruit will do! Matter of fact, I make a point to eat at least 4 servings of fruit every day. I think that is partially why I was able to drop the weight and to keep the weight off. Frankly, I would rather eat fresh fruit than unhealthy junk food!

Recently I was sent over this grilled fruit kebabs recipe and wanted to share it with all of my Shakin 'N Bakin Foodie Blog readers. They look delicious and I will have to make them this weekend. The photo and recipe is courtesy of Maria's Homemade prepared foods sold exclusively at Westside Market NYC.

Grilled Fruit Kebabs Recipe

1 lb. Watermelon cut into one inch cubes
1 lb. Honeydew melon cut into one inch cubes
1 lb. Cantaloupe cut into one inch cubes
1 lb. Pineapple cut into one inch cubes
½ Cup of honey
1/3 Cup of unsalted pistachio shelled nuts, chopped roughly.
6 pieces wood skewers (6" long, soaked in water for 2-3 hours before use)

1.Preheat grill at 400⁰F.

2.Pass through the wood skewers the cubed fruit in whichever order you want and place them. onto the hot grill to create grill lines for about 20 seconds each side.

3.Remove and place them in an oval platter, drizzle the kebabs with honey and sprinkle the chopped pistachios on top and around the grilled fruit kebabs.

One of the things I look forward to every year when summer rolls around is our family's numerous backyard barbecues. When we get to grilling...we go all out and cook up a big feast! Now that many of the veggies in our garden are being harvested...we have been enjoying a wide variety of grilled veggie kebabs! Sometimes we add meat, sometimes we add fish and at other times...just a ton of vegetables all by themselves.

This recipe and photo is courtesy of Maria Zoitas, creator of Maria's Homemade prepared foods sold exclusively at Westside Market NYC. The only changes I would make to her recipe would be to add some fresh cherry tomatoes to the skewer!

Grilled Salmon Kebabs Recipe

2 lbs. salmon cubed
1 tbsp. kosher salt
½ tbsp. black ground pepper
½ tbsp. red crushed pepper
½ tbsp. dry oregano
3 tbsp. white wine
3 tbsp. olive oil
½ tbsp. paprika
¾ lbs. mix peppers (red, yellow, green) cut 2inch cubes
¼ lb. white onions

1.Marinate salmon cubed for about 4-6 hours, place in refrigerator

2.Skewer vegetables and salmon cubes and grill.

Tomorrow is the July 4th holiday and many of us will be attending some type of party or hosting one at our own homes. I love to celebrate our nation's independence and it is a great time to get together with all of our family and friends.

This July, as our country celebrates the 238th anniversary of the Declaration of Independence's adoption, the most iconic English mustard is celebrating its 200th birthday. Just 38 years after the signing of America's most distinguished document served to mark the founding of our country, Colman's Mustard was born.

Along with the celebration of our country's rich history comes fireworks, baseball and, of course, barbecues. Colman's Mustard is the perfect way to spice up classic Independence Day recipes. Sold as prepared mustard and mustard powder, Colman's unique blend of high-quality brown and white mustard seeds makes anything that's pulled off the barbecue a taste sensation.

Gorgonzola & Sun-Dried Tomato Stuffed Burger Recipe

3 lbs ground beef
1 cup minced sun-dried tomato
4 oz crumbled Gorgonzola cheese
1/2 cup minced chives
2 T steak sauce
1/3 t. hot sauce
2 t Worcestershire sauce
1 t black pepper
1.5 t salt
2 heaping teaspoons of Colman's dry mustard
12 hamburger buns

In a large bowl, mix the ground beef, sun-dried tomatoes, Gorgonzola, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours. Separate into 12 equal patties. Grill to perfection.

To Print: You can print out this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open, click on PRINT and the recipe will load in for quick printing.

Are you vegetarian and looking for a tasty alternative to the traditional made-from-beef hamburger? If so, I am going to share a delicious recipe with all of you. Just in time for the July 4th holiday and all of those backyard barbecues and parties!

The recipe and photo is courtesy of Maria Zoitas, creator of Maria's Homemade prepared foods sold exclusively at Westside Market NYC.

Mushroom Burger Recipe

Two evenly shaped portabella mushrooms, remove stem.
32 oz. baby spinach
2 Tbsp. sliced fresh garlic
4 Pcs. Drained, oil marinated sundried tomatoes
6 Tbsp. Extra virgin olive oil (E.V.O.O.)
½ Tsp. Sea salt
½ Cup soft goat cheese
¼ Tsp. grated lemon zest

1.Preheat oven at 350ᵒF

2.In a medium bowl, rub the mushrooms with 3 tsp. of E.V.O.O., place mushrooms in a baking tray and cook in the preheated oven for 10 minutes. Remove baking tray from oven and set aside.

3.In a 4-quart pan, use the remaining E.V.O.O. to sauté the garlic until it is golden brown, add the spinach and salt and sauté on medium heat. After 3-4 minutes remove pan from stove and set aside.

TO ASSEMBLE THE BURGER:

1.The portabella mushrooms will serve as the "burger buns". Use one mushroom, the outer part of the mushroom as a base and stuff the hollow part of the mushroom first with spinach. Use a metal spoon to add the fresh goat cheese, then add the grated lemon zest. Finally top with the other mushroom.

2.Serve burger as any other burger or you can serve with knife and fork.

When we typically think of veggie burgers...you think of the ones you can purchase pre-made in the frozen aisle at your local grocery store. However, it is MUCH better if you make your own veggie burgers at home. Here is a great recipe courtesy of our friends over at eMeals. This recipe will make 4-6 servings.

Homemade Veggie Burger Recipe

• 1 ½ c cooked brown rice
• 8 oz pkg baby Bella mushrooms, thinly sliced
• 1 c matchstick carrots
• 2 med yellow squash, thinly sliced
• 2 med zucchini, thinly sliced
• 1 med onion, finely chopped
• 1 c panko breadcrumbs
• 1 t Italian seasoning
• 1 t salt
• ½ t pepper
• 1 egg
• 6 slices sharp Cheddar cheese
• 4 whole wheat sandwich thins, toasted
• Mayonnaise
• 1 c alfalfa sprouts
• 2 tomatoes, thinly sliced

Instructions

1. Cook rice ahead of time. Set aside.
2. Combine mushrooms, carrots, squash, zucchini and onion in pan.
3. Add water to cover; bring to a boil over med-high heat; boil 8 - 10 min, or til tender.
4. Drain.
5. *Place in the refrigerator and allow cooling.
6. Squeeze dry.

To Print: You can print out this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open, click on PRINT and the recipe will load in for quick printing.

Hubby and I planted a dozen cherry tomato plants in our garden this year and all of them are doing beautifully. In about 2 weeks, we will be enjoying our first harvest of the season! We love to toss them onto our salads but never thought about using them on a vegetable skewer until eMeals shared this recipe with us. Today, I am sharing it with all of you and with July 4th coming up, this would be fabulous for your backyard barbecue!

* Photo and recipe is courtesy of eMeals. Makes 4 servings.

Grilled Okra & Tomato Skewers Recipe

• ½ pound okra pods, trimmed
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground red pepper
• Pinch sugar
• 1 garlic clove, minced

Instructions

1. Thread okra and cherry tomatoes alternatively on metal skewers.
2. Combine remaining ingredients in a small bowl, and brush evenly on vegetables.
3. Place skewers on grill rack coated with cooking spray and grill uncovered over medium-high heat for 5 to 6 minutes, turning halfway through cooking time.

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Steak is one of those meats that we enjoy eating at least twice a week. If we could afford to eat it every day, we probably would! To keep things interesting around our house we are always looking for a new beef recipes to try out. If you want your steaks to be moist and flavorful...you will want to purchase the best cuts that you can afford. Cheaper is not best!

Here is a great recipe for all of you to enjoy. Recipe and photo is courtesy of Friends Fun Wine.

Grilled Cabernet Steaks Recipe

· 1/2 cup Friends Fun Wine ® Cabernet Coffee Espresso™
· 6 skirt steaks or rib eye steaks, 4 ounces each
· Vegetable oil cooking spray
· 2 tablespoons olive oil, divided
· 1/2 pound French or regular carrots
· 1/4 pound baby summer squash, halved
· 1/4 pound pearl onions, peeled and halved
· 1/4 pound brussel sprouts, halved
· 8 ounces cremini mushrooms
· 4 ounces Portobello mushrooms
· 4 ounces button mushrooms
· 1 medium white onion, diced
· 2 tablespoons chopped garlic
· 24 ounces low-sodium beef broth
· 1 ounce fresh basil
· 2 tablespoons Nutmeg

1. Season steaks with salt and nutmeg.
2. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.
3. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil.
4. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes.
5. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes.
6. Add Friends Fun Wine® Cabernet Coffee Espresso™ and simmer 3 to 5 minutes.
7. Add broth and bring to a boil.
8. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon.
9. Add fresh basil, salt and nutmeg; simmer 7 to 10 minutes.
10. Slice steak, top with mushroom sauce; serve alongside vegetables.

To Print Recipe: Click on the share button located at the bottom of this post. A new window will open. Then click on PRINT and the recipe will load into the window for printing.