RECIPES FROM OUR
very April I pull out the grill and take it apart to clean, and prepare it for cooking my dinner at least 4 nights a week. I actually love my Weber. The best way to be able to use the grill even on those busy week night days, is to keep your meals tasty and simple. Here are a few of my favorite recipes just for the occasion. Happy Grillin’!
SPICED GRILLED CHICKEN WITH CILANTRO BUTTER INGREDIENTS
1 tablespoon chili powder 2 teaspoons brown sugar 2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar • 1/2 teaspoon salt 1/8 teaspoon pepper • 3 tablespoons olive oil 1 tablespoon balsamic vinegar 6 bone-in chicken breast halves (8 ounces each) CILANTRO LIME BUTTER: 1/3 cup butter, melted • 1/4 cup minced fresh cilantro 2 tablespoons finely chopped red onion 1 tablespoon lime juice • 1/8 teaspoon pepper 1 serrano pepper, finely chopped
DIRECTIONS In a small bowl, combine the first seven ingredients. Brush over chicken. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a meat thermometer reads 165.° Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
FLAVORFUL GRILLED PORK TENDERLOIN INGREDIENTS
3/4 teaspoon salt 3/4 teaspoon seasoned salt 3/4 teaspoon poultry seasoning 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 3/4 teaspoon chili powder 1/8 teaspoon cayenne pepper 2 pork tenderloins (1 pound each)
DIRECTIONS Mix seasonings; sprinkle over tenderloins. Grill, covered, over medium heat until a
thermometer reads 145°, 20-25 minutes, turning occasionally. Let stand 5 minutes before slicing. Note: Leftover sliced tenderloin, simmered in barbecue sauce and seasoned to taste with reserved seasoning blend, makes great sandwiches.
GRILLED VEGETABLE PLATTER INGREDIENTS
1/4 cup olive oil 2 tablespoons honey 4 teaspoons balsamic vinegar 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/8 teaspoon pepper • Dash salt 1 pound fresh asparagus, trimmed 3 small carrots, cut in half lengthwise 1 large sweet red pepper, cut into 1-inch strips 1 medium yellow summer squash, cut into 1/2-inch slices 1 medium red onion, cut into wedges
DIRECTIONS In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally. Place vegetables on a large serving plate. Drizzle with remaining marinade. Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.. www.tasteofhome.com
BACKSTAGE PASS MAGAZINE • APRIL 6 - MAY 5, 2019