It’s summer and the grillin’ is easy

It’s summer! Break out the grill and give these fun summer recipes a try!

Pomegranate Grilled Chicken

  • 4 8-ounce skinless chicken breasts
  • Pomegranate BBQ Sauce:
  • 1 cup of pomegranate molasses
  • 1/2 cup ketchup
  • 3 jalapenos (sliced)
  • 1 cup brown sugar

Combine pomegranate, ketchup, jalapenos and sugar in a sauce pot and heat on low for 20 minutes. Prepare 16 6-inch bamboo skewers by soaking them in cold water for 1 hour. Salt for seasoning. Cut breasts into thin 6-inch strips. Thread strips onto skewers by folding the pieces accordion-style, and skewering them through the folds. Drizzle with olive oil, season with salt and grill for 2 minutes on each side. Brush with BBQ sauce or dip into a bowl of sauce. Courtesy of the national health and wellness TV network, Veria Living.

Alonzo’s Aztec Spice Burger

  • 1 pound ground turkey or ground beef
  • 12 ounces of salsa (we prefer Molina Salsa)
  • 1 habanero or jalapeno pepper, diced
  • One tablespoon of brown sugar

Mix pepper and brown sugar into meat. Pound the mixture out into 4 burger patties and grill. Serve on a kaiser bun with caramelized grilled onions Molina Salsa allowed glo readers an exclusive sneak peek at their burger recipe before it gets posted at www.molinasalsa.com.

Grilled Strawberry Poundcake

  • Grilled Strawberry PoundcakeCooking spray, for the grill
  • 4 slices pound cake
  • Spray butter
  • or 2-3 tablespoons melted unsalted butter
  • 2-3 teaspoons brown sugar (optional)
  • 4 scoops ice cream
  • 1 cup sliced strawberries
  • 1/4 cup strawberry syrup
  • 1/3 cup toasted and sliced almonds

Preheat the grill over medium heat. Coat the grill or foil with cooking spray. Coat the pound cake with spray butter or brush with the melted butter. Grill until the edges are browned and the slice is heated evenly. If desired, sprinkle the slices lightly with brown sugar before removing from the grill. Place a slice on a plate, top with the ice cream, sliced strawberries, strawberry syrup, and almonds. Grilled Strawberry Poundcake is the signature dish of Kent “The Deck Chef” Whitaker, and can be found at: www.thedeckchef.com.

Frozen Watermelon Mint Slushy

Serves 4

  • Frozen Watermelon Mint Slushy4 cups seedless watermelon
  • 1 cup fresh mint leaves
  • Juice of one lime
  • 1 inch piece fresh ginger – peeled and quartered
  • 2 tablespoons honey
  • Several scoops of ice
  • Lime wedges and fresh mint sprigs – optional garnish

Place all ingredients except for the ice in a blender and puree until smooth. Add several scoops of ice and blend on high for 45 seconds until you’ve reach desired consistency. Pour into four glasses garnished with lime wedges and mint sprigs. Add a shot of alcohol, if desire, for a fun, healthy cocktail. Recipe provided by HumanaVitality.

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About Drema Drudge

Drema Drudge received her MFA in Creative Writing at Spalding University and has had her fiction most recently published in The Louisville Review, Mused, ATG, Mother Earth News, and Penumbra. She is a frequent contributor to the popular Chicken Soup for the Soul series. Drema is married to musician Barry Drudge. They have two grown children, Mia and Zack. Feel free to visit Drema's website where she explores her passion for writing about art at dremadrudge.com.

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