July Recipe of the Month

Grilled Country Style Ribs

Ingredients:

  • 1/2 cup Burgundy wine
  • 1/4 cup barbeque sauce, plus more for basting
  • 1/4 cup cider vinegar
  • 1/4 cup hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow mustard
  • 4 pounds country-style pork ribs
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder

Directions:

  1. Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
  2. Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
  3. Preheat grill for medium-low heat and lightly oil the grate.
  4. Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

 

Courtesy allrecipes.com

June Recipe of the Month

Grill Master Chicken Wings

Ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup Italian-style salad dressing
  • 3 pounds chicken wings, cut apart at joints, wing tips discarded
  • 1/4 cup butter
  • 1 teaspoon soy sauce
  • 1/4 cup hot pepper sauce (such as Frank’s RedHot™), or to taste

Directions:

  1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
  2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
  3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
  4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

 

Courtesy allrecipes.com

May Recipe of the Month

Texas Stuffed Grilled Burgers

Ingredients:

  • 5 pounds lean ground beef
  • 6 tablespoons Worcestershire sauce
  • 2 teaspoons hickory seasoning (optional)
  • salt and pepper to taste
  • 2 cups chopped onion
  • 2 cups chopped fresh mushrooms
  • 2 cups chopped cooked ham
  • 3 cups shredded cheddar cheese

Directions:

  1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  2. In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
  3. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

 

Courtesy allrecipes.com

April Recipe of the Month

Pineapple Grilled Pork Chops

Ingredients:

  • 1 (8 oz.) can pineapple rings, juice drained and reserved
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 teaspoon garlic powder
  • 4 pork chops
  • 1 pinch ground black pepper

Directions:

  1. Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

 

Courtesy allrecipes.com

March Recipe of the Month

Rosemary Ranch Chicken Kabobs

rosemary ranch chicken kabobs

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon white sugar (optional)
  • 5 skinless, boneless chicken breast halves, cut into cubes

Directions:

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

 

Courtesy allrecipes.com

June Recipe of the Month

Crab Stuffed Lobster Rayna

crab stuffed lobster

Ingredients:

  • 4 (6 ounce) shelled raw lobster tails
  • 1 tablespoon butter
  • 1 tablespoon minced celery
  • 1 green onion, minced
  • 1 1/2 teaspoons all-purpose flour
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup cold milk
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 tablespoons dry bread crumbs

Directions:

  1. Preheat grill for medium heat.
  2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
  3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
  4. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

Courtesy allrecipes.com

May Recipe of the Month

Pork Chops Stuffed with Smoked Gouda and Bacon

stuffed pork chops

Ingredients:

  • 2 ounces smoked Gouda cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup fresh chopped parsley
  • 1/8 teaspoon ground black pepper
  • 2 (2 1/4 inch) center-cut, bone-in pork chops
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • ground black pepper

Directions:

  1. Preheat an outdoor grill for medium heat.
  2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
  4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Courtesy allrecipes.com

April Recipe of the Month

Chili-Lime Chicken Kabobs

chili lime chicken kabobs

Ingredients:

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • cayenne pepper to taste
  • salt and black pepper to taste
  • 1 pound skinless, boneless chicken breast halves – cut into 1 1/2 inch pieces
  • skewers

Directions:

  1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Courtesy allrecipes.com

September Recipe of the Month

Portobello Mushroom Burgers

portobello burgers

Ingredients:

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices provolone cheese

Directions:

  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

 

Courtesy allrecipes.com

August Recipe of the Month

Yummy Honey Chicken Kabobs

chicken kabobs

Ingredients:

  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • skewers

Directions

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

 

Courtesy allrecipes.com