3 minute read

Grillin' and Chillin'

Grillin' and Chillin'

FARM-FRESH FLAVORS, BACKYARD STYLE

By Lydia Zerby

Ready to kick back and soak up summer? We’ve got the perfect lineup for easygoing eats with serious flavor. Think sticky-sweet pork ribs, smoky turkey burgers and a cool, creamy scoop of blueberry cheesecake ice cream. Whether you’re firing up the grill or chilling on the patio, these Iowa-inspired recipes bring the fun — and the yum.

Photo and recipe brought to you by America's pig farmers

Tangy Grilled Back Ribs

• 4 pounds pork back ribs

• 1 cup reduced-fat French dressing

• 2 tablespoons dry onion soup mix

• 1 tablespoon low-sodium soy sauce

Preheat the grill to 350 degrees F or medium heat. Clean and oil the cooking grate, then close the lid.

In a small bowl, combine dressing, soup mix, honey and soy sauce. Mix well and set aside.

Season ribs with salt and pepper.

Grill the ribs for 1.5–2 hours until tender, or until the internal temperature reaches 170–180 degrees F.

Brush ribs with sauce during the last 15–30 minutes of cooking. Serve remaining sauce with ribs.

Photo and recipe credit: Kelsey Byrnes, Dance Around the Kitchen

No-Churn Blueberry Cheesecake Ice Cream

• 1 cup blueberry pie filling

• 1 package (8 ounces) cream cheese

• 1 can (14 ounces) sweetened condensed milk

• 2 cups heavy whipping cream, cold

• 1 cup graham cracker crumbs

Add the blueberry pie filling to a food processor and blend until smooth. Set aside.

In a large bowl, mix the cream cheese until smooth. Mix in the sweetened condensed milk and set aside.

In another large bowl, beat the heavy whipping cream until stiff peaks form. Fold in the sweetened condensed milk mixture and ⅓ cup of the pie filling.

Pour half of the ice cream base into a loaf pan. Spoon half of the remaining pie filling and half of the graham cracker crumbs on top and swirl with a butter knife. Repeat with the remaining ice cream, pie filling and graham cracker crumbs.

Freeze for 6 to 8 hours.

Photo and recipe credit: National Turkey Federation

Southwestern Turkey Burgers

TURKEY BURGERS

• 1 pound ground turkey

• 1 tablespoon fresh cilantro, chopped

• ½ tablespoon jalapeno pepper, seeded and chopped

• ¼ teaspoon freshly ground black pepper

• 4 hamburger rolls, split and lightly toasted

TOMATO SALSA

• 10 cherry or grape tomatoes, seeded and quartered

• ¼ cup yellow bell pepper, seeded and diced

• 2 tablespoons scallions, chopped

• 1½ tablespoons lime juice

• ¼ teaspoon salt

• 1 tablespoon fresh cilantro, chopped

• ½ tablespoon jalapeno pepper, seeded and chopped

FOR THE BURGERS

In a bowl, gently mix ground turkey with cilantro, jalapeno and black pepper. Shape into 4 patties, about 1-inch thick.

Grill patties about 4 inches from the heat source. Turn once, and cook until the internal temperature registers 165 degrees F, about 5 minutes per side.

FOR THE SALSA

Combine tomatoes, bell pepper, scallions, lime juice, salt, cilantro and jalapeno.

ASSEMBLY

Place cooked turkey burgers on toasted rolls and top evenly with tomato salsa.

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