- August 2, 2007 at 2:15 am #252984
Grilled Bruschetta Chicken
Prep Time: 5 minTotal Time: 30 min
Makes: 4 servings
1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate;
preheat grill to medium heat. Pour 2 Tbsp. of the dressing overchicken in resealable plastic bag; seal bag. Turn bag over several
times to evenly coat chicken with the dressing. Refrigerate 10 min.
to marinate. Remove chicken from marinade; discard bag and marinade.GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine
tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Topevenly with tomato mixture. Close lid. Grill an additional 8 min.
until chicken is cooked through.
Barbecued Flank Steak with Roasted Vegetables and Corn Prep Time: 15 min
Total Time: 46 min
Makes: 4 servings1/4 cup Zesty Italian Dressing
2 Tbsp. soy sauce
1 lb. beef flank steak2 lb. baby red potatoes, cut in half
1 cup chopped asparagus
1 Tbsp. dried rosemary leaves4 ears of corn, in husks, soaked in water 10 min.
PREHEAT grill to medium-high heat. Mix dressing and soy sauce. Pour 2
Tbsp. dressing mixture over steak in shallow dish, turning to coat.Let stand 10 min.
meanwhile, microwave potatoes on high 10 min. Poke small holes in
bottom of disposable aluminum foil pan. Toss potatoes with remainingdressing mixture. Add asparagus and rosemary; spoon into foil pan.
PLACE steak, foil pan and corn on grate of grill. Grill 15 min. or to
desired doneness, turning steak and corn after 8 min. and stirringvegetables frequently. (Corn husk will be blackened.)
Honey Spice-Rubbed Pork Tenderloin
Prep Time: 5 min
Total Time: 45 minMakes: 4 servings
1/4 cup CATALINA Dressing, divided
1 large pork tenderloin (1 lb.)1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honeyBRUSH 2 Tbsp. of the dressing over pork. Mix dry ingredients; rub
onto pork. Let stand 10 min. or refrigerate up to 24 hours to
marinate.PREHEAT grill to medium heat. Place pork on grill; cover. Grill 20
min., turning occasionally.
MIX remaining 2 Tbsp. dressing and honey. Brush some of the honeymixture over pork. Continue grilling 5 to 10 min., turning and
brushing with honey mixture until pork is cooked through (160°F.) Let
stand, covered with foil, a few minutes before slicing.
Sun-Dried Tomato Grilled Chicken & Vegetables Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings1/2 cup Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 each: red and green pepper, cut into strips2 cups instant white rice, prepared as directed on package
PREHEAT grill to medium-high heat. Pour 1/4 cup of the dressing over
combined chicken and peppers in shallow dish or resealable plasticbag; seal bag. Refrigerate 10 min. to marinate.
Remove chicken and
peppers from marinade; discard marinade.GRILL chicken and vegetables 12 to 15 min. or until chicken is cooked
through (165°F) and peppers are crisp-tender, turning and brushing
occasionally with the remaining 1/4 cup dressing.SERVE over the hot rice.
Best 30-Minute Barbecued Ribs
Prep Time: 20 min
Total Time: 30 minMakes: 6 servings, 4 ribs each
4 lb. pork baby back ribs
1 cup Original Barbecue Sauce or Original Barbecue SauceCUT ribs into 2-rib sections.
PLACE ribs in Dutch oven or large saucepan. Add enough cold water to
cover ribs completely; cover with lid. Bring to boil. Reduce heat tomedium-low; cover. Simmer 20 min.; drain.
PREHEAT grill to medium heat. Grill ribs 10 min. or until ribs are
cooked through, turning occasionally and brushing generously with thebarbecue sauce.
Kelly in IL
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