Grilling for Fourth of July? Add grilled romaine to your BBQ menu; it’s a quick and easy recipe that takes only a few minutes to prepare and can be jazzed up with a variety of flavors. I added garlic powder and balsamic vinegar to this recipe but you can also add fresh lemon juice and chili powder for a bit of extra flavor. Kids and adults love to enjoy this recipe because it’s fun to eat and doesn’t look like your ordinary soggy green salad. It’s a winner for a weeknight family side dish or your annual Fourth of July cookout, so toss a few heads of fresh romaine onto your grill and get your party started!
Nothing says summer like grilled fare. Don’t have room for a grill, you say? Well, even city dwellers without backyards or balconies can get in on the action thanks to De’Longhi’s Indoor Grill. Make healthy meals for your family all-year round on this 12 x 16-inch, non-stick aluminum grate surface. A tempered glass lid seals in all the juicy goodness, while a drip-tray keeps your kitchen clean. When you’re done cooking, disassemble the whole grill for easy cleanup.
Get grilling ideas for burgers, chicken, fish and more.
You can buy your own De’Longhi Indoor Grill or enter in the comments for a chance to win one. Just let us know, in the comments, what you’re grilling this summer. The contest starts at 10:00 a.m. EST today, and ends on Friday, June 28 at 5 p.m. EST.
We’re giving away a De’Longhi Indoor Grill to one randomly-selected commenter. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.
You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on June 26 and 5 p.m. EST on June 28, 2013. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $112. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, what are you grilling this summer?
Ground turkey has a reputation for being a very lean meat, but that’s only the case if you choose ground turkey breast. Unless otherwise specified, the dark turkey meat and skin gets mixed in with the light making it fattier than you may think.
A 4-ounce cooked turkey burger (made from a combo of dark and light meat) has 193 calories, 11 grams of fat, 3 grams of saturated fat and 22 grams of protein. It’s an excellent source of niacin and selenium and a good source of vitamin B6, phosphorus and zinc. Choosing ground turkey made from only breast will have 150 calories, 1.5 grams of fat, and 0 grams saturated fat. Since it’s so lean, it can end up being too dry and not-so-tasty.
Undercooked ground turkey has been associated with salmonella, so make sure your turkey burger is safe to eat by cooking it to 165 degrees Fahrenheit. Check that the proper temperature is reached by using a thermometer.
Most grill recipes may focus on meat, but that doesn’t mean there isn’t an assortment of great grilled vegetarian dishes that can be prepared on everyone’s favorite summer cooking appliance. Whether you’re heading to a barbecue or cooking for friends, there are a few things to keep in mind when grilling a mix of meat and non-meat dishes.
Most vegetarians would prefer that their food isn’t touching any meat remnants on the grill. Be sure to thoroughly scrape and clean your grill before cooking any vegetarian foods. You can also keep vegetarian food separate by cooking it on a specific portion of the grill that doesn’t touch meat. Grill baskets are a great way to ensure you don’t lose any small pieces of food between the grates, but it’s also a helpful way to keep foods separate.
Now that you’re ready to get your grill on, here are some of my favorite ways to use the grill each summer (and into fall!), sans meat:
- Slice zucchini, eggplant, and portobella mushrooms into thin strips. Brush with olive oil and season with salt and pepper before grilling. Use these as the filling in a healthy panini, or to top a veggie burger.
- Bake potatoes right on the grill. Simply pierce the spuds a few times with a fork, brush with olive oil, wrap in aluminum foil and place the potatoes directly on hot grill coals for 45 minutes to one hour, depending on the size, until the potato is cooked through.
- Grilled veggie foil packets mean everyone can put together their own packet with favorite summer veggie combos. Cut a variety of vegetables – potatoes, onions, and peppers, for example – into evenly-sized pieces. Create pockets using heavy duty foil (about 12” square) and place veggies with a dash of salt and garlic powder inside. Drizzle on a teaspoon of olive oil, and close the foil pocket tightly by folding over the edges. Grill covered for about 15 minutes on each side.
Cedar and other wood-plank cooking is probably one of the oldest “new” food trends around. It’s a technique that was used by the Northwest Native Americans to roast fish, meats and fowl. Nowadays, adventurous chefs can choose between baking and barbeque planks in variety of woody flavors. Baking planks may be used again and again to impart subtle flavor while maintaining the natural juices in meats and vegetables alike. Barbeque planks also add truly unique flavor, combining the earthiness of the wood plank and the smokiness of the grill.
When choosing planks, pick only untreated cedar, alder, hickory or maple. Using treated wood may actually poison the food as well as the person enjoying it. Also remember that some woods are bolder than others— cedar is more aromatic and adds stronger woodsy flavor while alder is milder and sweeter, with a very subtle flavor. If you are baking with a cedar plank, be sure to keep temperatures at or below 425°. For grilling, soak the plank for one to four hours in water, wine, or apple, citrus or berry juices. You could even use tea. This adds moisture to the wood along with complimentary flavors, which prevents the plank from burning on the grill or in the oven.
Fat-drenched side salads are the norm when it comes to cook-outs. But lighten up the dressing and you’ll be able to savor those delicious spring flavors—fresh fruit, veggies, and herbs—in every bite. Here are 26 side dishes that’ll make your mouth water– all for less than 250 calories per serving.
Grilled Veggie Sides
Toss those farmers’ market finds or extra veggies in your CSA box right on the grill. It’s a perfectly simple way to enjoy fresh veggies.
- Grilled Bok Choy
- Grilled Scallions
- Grilled Vegetable Salad with Feta and Mint (pictured above)
- Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing
- Grilled Brussels Sprouts
- Grilled Asparagus
- “Old Bay” Grilled Steak Fries
- Garlic and Herb Sweet Potato Fries
- Marinated Grilled Cherry Tomato Skewers
- Grilled Summer Squash
If you’ve been grilling the same recipes each season, it’s time to shake things up. We’re giving you plenty of deliciously healthy main dish recipes to choose from—meat, chicken, fish and vegetarian—all for less than 400 calories per serving.
Beef, pork and lamb can all be healthy choices for the grill. Be sure to choose lean cuts of meat, keep portions around 3-4 ounces per serving and limit the amount of fatty ingredients like butter and oil.
- Grilled Pork With Arugula and Grape Salad
- Argentinean Skewers With Sherry Vinegar Steak Sauce and Grilled Scallions
- Grilled Lamb Chops With Mint
- Garlic-Mustard Grilled Beef Skewers
Happy Labor Day! It’s time to have one last picnic before summer officially ends. Of course you can still cook out before it gets cold, but it’s the last long holiday weekend where you’ll have an extra day to relax and entertain. To get you ready for your end-of-summer bash, a round-up of our most popular picnic posts:
How are you celebrating the last weekend of summer?
School may be out for summer, but that doesn’t mean you still can’t learn a thing or two. What better way to boost your brain power than by combining two of the most loved aspects of the season – barbecue and the ocean – than to grilling up some fresh fish? With its mind-boosting omega-3s, grilled fish will ensure that you clear your brain of the summer “fog,” and when done right, it will blow those boring hamburgers and hot dogs out of the water. So get ready for Grilling Fish 101.
As the weather gets hot, the grill starts to call my name! Sure, we all have our tried-and-true recipes we’ve been craving since last summer, but there’s always room for some creativity. One of my favorite grilling preparations is spice-rubbed meats and fish. Spices add tons of flavors without adding fat and calories. Rubs are easy to make yourself and you can prepare them in bulk so you have go-to flavor all season long. Here are a few of my favorites.