Honey Chicken Kabobs
Adapted from a recipe by Ann Marie at allrecipes.com. -- posted by DrGaellon Spicy Turkey Burgers
Adapted from a recipe by Food Diva at allrecipes.com. The finer you chop the peppers and onion, the less likely your burgers will fall apart. The jalapeno can be replaced by chipotle peppers in adobo sauce; add a tablespoon or so of the sauce to the bowl if you make the swap. -- posted by DrGaellon Grilled Shark Steaks
Easy marinade and grill recipe for shark steak. I have not tried this yet but it looks wonderful! -- posted by mama's kitchen Cranberry, Apple, and Sweet Potato Packet
This is a great vegetable combination to accompany your fall and winter meals. It is baked in a foil packet which cuts down on the clean-up. The packet may be baked or grilled depending on the rest of your meal. When you open the packet, the burst of aroma you get will sweep you off your feet! Note that vegetables are grilled in a single packet; but when meat is involved, single serving packets are made. Recipe is from Reynolds. You will use 1 sheet (18 X24 inches) of Reynolds Wrap Heavy Duty Aluminum Foil. -- posted by Lorraine of AZ Honey Lemon Chicken
A contest winner from Taste of Home. States, "When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. —Tamara McFarlin Mondovi, Wisconsin." -- posted by JanuaryBride Bacon Wrapped Citrus Scallops
From a recipe card I got at the grocery store, a wonderful grilled seafood treat! -- posted by loof Grilled Potato Onion Packets
Tender potatoes that cook on their own while you bbq the main dish! -- posted by Grace at Sweet Grace's Grilled Prosciutto-Wrapped Cantaloupe
This brings the typical Prosciutto-Wrapped Cantaloupe to the next level!!!
Crisping the prosciutto and juicy tender warm cantaloupe. Almost as easy as none cooked version. This is wonderful along or add finely minced mint or basil No need to oil or skewer. -- posted by ~Rita~ Apricot-Balsamic Glazed and Grilled Chicken
From Rachael Ray's Sept. '08 "Everyday" magazine, so you know it's savory and simple--all at once. Her recipe called for apricot preserves, but I'm using up MIL's Peach Jam, and we loved it just fine. Also, I used only 2 chicken breast halves (paillard-cut) for four of us and we had leftovers (our chickens are very large!), so adjust the recipe up or down accordingly. -- posted by Debber Grilled Savory Brussels Sprouts
I LOVE brussels sprouts and this is a simple and yummy way to prepare them during the warm months. My friend Richard makes grilled cabbage with just butter and seasoning salt and this recipe is a twist of his masterpiece. Plan 5 brussels sprouts for each person. -- posted by JanuaryBride Caramel Grilled Pineapple Sundaes
Okay, so I know that we really cheated on the sauce by using a jarred sauce, but this is exactly what we served to some guests for a last minute dessert after a meal of "Brats--Our Way" and grilled corn on the cob, and they loved it! For four adults and two small children, this really was just barely enough, and we could have probably eaten another pineapple. I noticed that most other pineapple recipes here involve marinating the pineapple or brushing it with something just before grilling. We've never tried that, but really enjoy the simple, fresh taste of the pineapple without other added ingredients. If you've never tried grilled pineapple, you owe it to your tastebuds to try one of the recipes for it here on the zaar! -- posted by SrtaMaestra Sweet and Spicy Pork Chops
I had some pork chops to use and looked through a list of sauces and glazes and none of them sounded quite right, so I decided to make up my own and it became a hit at our house. -- posted by Chef #746800 Kevin's Teriyaki Chicken
Adapted from a recipe by Amy Johnson on allrecipes.com -- posted by DrGaellon Brats--Our Style
My husband and I used to boil brats in beer in the house before grilling, but have discovered that this method keeps them juicier and keeps the house from smelling like a brewery! Living in Wisconsin, we make these often during the summer and also a few times during the winter, when it's much less convenient to grill! We've been making all our brats this way for the past two or three years. We normally buy the large three pound packages of Johnsonville brats early in the summer and stock the freezer when the price is right, but this will certainly work for any other brat as well! Our children, ages 4 and 5, prefer these to hot dogs hands-down, and will sometimes each devour two of them in one meal! We like to serve these with corn on the cob, foil potato packets, grilled zucchini, or any other vegetable we can grill while the brats simmer!
This is listed as 12 servings because there are 12 brats, but most people enjoy at least two brats! -- posted by SrtaMaestra Philippine Grilled Pork Tenderloin
This is a very easy and healthy dish. I got the recipe out of a book called "Low Fat and Loving It" by Ruth Spear and we LOVE this. We cook it on the grill (never under the broiler) and it comes out great. The marinade is cooked and used as sauce. We serve with fried rice or regular rice and use the sauce on that as well. -- posted by LK Devildog
