Creative Summer Grilling: Recipes with Pizzazz

Summer is a time for playing outside until dusk, watching beautiful flowers bloom and throwing a few steaks on Old Faithful – the backyard grill used year after year. But, wait, it’s 2006 – a new year, a new you – so instead of reverting back to the same old grilling recipes – ribs, hamburgers and tenderloins – why not try a few new, creative ways of kicking up the heat for lunch or dinner?

Yes, grilling can be a fun and exciting way to prepare healthy meals for family and friends. And, it doesn’t have to be boring. Try these recipes on for size – your taste testers (and taste buds) won’t be disappointed.

Backyard Pizza
Large pizza stone or bread board
Pizza dough (either purchased at a grocery store or local pizza chain, or handmade)
Tomato or Pesto sauce
Mozzarella cheese
Non-stick spray
Pizza toppings – a few creative suggestions:
Feta cheese
Red onion

Pre-heat grill to 300 degrees. Roll out dough on lightly floured surface. Dough should be less than half an inch thick. Spray grill with non-stick spray, and then place dough on the grill. Let the dough cook for about 15-20 minutes, or until bottom side is a dark tan color.

Then, take the dough off and place on bread board or pizza stone. Place desired toppings on the cooked side of the dough. Return to grill (uncooked dough side faced down toward the fire) and cook for 15-20 minutes, or until golden brown on the underside. Immediately cut and serve.

Shrimp on the Bar-B
1 pack of toothpicks
Wooden or metal skewers
1-2 pounds of cooked, deveined jumbo shrimp
1 package of bacon
1 large bottle of barbeque sauce

Pre-heat barbeque to 300 degrees.

Wrap each shrimp with a half of a piece of bacon, and then secure bacon with a toothpick. Dip shrimp/bacon into barbeque sauce and then add to a skewer. Repeat this process until all shrimp have been wrapped and dipped.

Place skewers on barbeque for about 5-10 minutes. Turn skewers over and let cook for 5-10 minutes or until both sides are cooked thoroughly.

Take off grill and place shrimp on a large serving dish. You can serve this meal on top of rice or by itself as an appetizer.

Tangy Shish Kabobs
2 bottles Feta cheese or Three cheese salad dressing (found at local grocery)
1 large squash
1 large zucchini
1 large tomato
1 can of pineapple chunks
1 large red or yellow onion
2 pounds chicken or steak
Wooden or metal skewers

24 hours prior to grilling time, clean and chop all vegetables into bite-sized pieces. Place vegetables and pineapple in a large zip-lock bag. Add one bottle of salad dressing, close bag and place bag inside the refrigerator.

Cut up chicken or steak into bite-sized pieces and place inside large zip-lock bag. Add 1 bottle of salad dressing, close bag and place inside the refrigerator.

An hour before grilling, take out the marinating vegetables and meat. Place pieces on skewers until all vegetables and meat have been used.

Preheat grill to 300 degrees.

Place skewers on grill and cook for about 10-15 minutes, or until golden brown. Flip the skewer over and cook for 10 -15 minutes, or until golden brown. Make sure the steak or chicken is cooked thoroughly.

Once done, place skewers on serving platter and enjoy.

Grilled Elephant Ears
1 box of puff pastry (available in frozen foods section of grocery stores)
1 egg yolk
1 teaspoon water

Preheat grill to 300 degrees.

Combine egg yolk and water in small bowl. Remove desired amount of pastry sheets from box. Brush with egg yolk/water mixture on one side. Add cinnamon and sugar to brushed side. Place on grill, cinnamon side down.

While cooking for 5 minutes, brush exposed side of dough with egg yolk/water mixture. Add cinnamon and sugar. Flip dough and cook for 5 more minutes, or until golden brown. Remove from grill and add nuts or fruit for garnish. Enjoy.

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