Who says a smart salad has to be mostly lettuce? Heat things up with veggies warm from the grill and the bold flavors of garlic, lemon juice and Parmesan. Want an extra boost of protein? Toss in some chicken like we did and your salad will be better than ever.
If you need to step up you salad game this Easy Eats Recipe is sure to do the trick!
- 2 Ears Corn on the Cob, husks and silk removed
- 2 Small Yellow Squash, each cut lengthwise into 3 slices
- 2 Small Zucchini, each cut lengthwise into 3 slices
- 2 Tomatoes, chopped
- ⅓ Cup Kraft Zesty Italian Dressing
- 2 T.Lemon Juice
- 1 Clove Garlic, minced
- 3 T. Grated Parmesan Cheese
- 2 T.Fresh Basil, chopped
- Heat grill to medium-high heat.
- Grill corn 15 minutes or until kernels are tender and browned, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 minutes or until tender, turning occasionally.
- Cut kernels off cobs; place in medium bowl.
- Chop squash and zucchini.
- Add to corn with tomatoes; mix lightly.
- Mix dressing, lemon juice and garlic.
- Add to vegetable mixture; mix lightly. top with cheese and basil.
- Use leftover salad as a filling for tacos.
Tender chicken burgers dripping with gooey cheese are a treat no matter the time of the year! They’re especially indulgent topped with golden and sautéed onions, lettuce, tomato or any of your other favorite burger toppings. What’s extra great about this recipe is the fact that it’s made with ground chicken, which is not only a healthier option it is also crazy good tasting!
If you’re looking for a summer meal that is light, delicious, unique and sure to be a hit for the whole family try these Gooey Juicy Lucy Chicken Burgers! Enjoy Easy Eaters!
- Place beans in large bowl; mash with form or potato masher.
- Add ground chicken, bread crumbs, worcestershire, seasoning salt, salt and pepper.
- Gently mix to combine.
- Form 8 thin patties.
- Cut each slice of cheese into 4 equal squares; stack the pieces.
- Sandwich one stack of cheese between 2 meat patties.
- Tightly pinch edges together to seal.
- Repeat with remaining patties and cheese.
- Heat a lightly greased, cast-iron or stove top girl skillet over medium heat.
- Cook burgers for about 10 minutes, turning once until browned and no longer pink inside.
- Serve on onion rolls with condiments and sautéed onions on top.
For easier handling during cooking pale uncooked stuffed burgers in the refrigerator for about 20 minutes sliding them into hot skillet or onto the grill.
This salad of aromatic grilled chicken will taste just how you would expect a fresh summer salad to be. From its tasty dressing that is deliciously tossed with penne or rotini pasta to the sautéed summer squash and garlic toast. Talk about a delicious meal!
- Heat grill to medium-high heat.
- Place chicken on grill; cover.
- Cook about 8 minutes, turning once, until chicken is no longer pink in center.
- Meanwhile, cook the pasta according to package directions; drain well and return to pan.
- Meanwhile, whisk together oil, cheese, lemon juice, garlic, mustard, sugar, salt and, pepper in a small bowl.
- Slice grilled chicken.
- Pour enough dressing into pasta to coat it well; toss well.
- Spoon pasta into shallow bowls, top with chicken.
- Drizzle with remaining dressing and sprinkle with parsley.
Summer will be winding down before we know it! Here’s a great way to take advantage of your summer-grilling before it’s time to pack away the grill for the season. This foil-wrapped grilled vegetable recipe is a snap and the ultimate way to make a flavorful veggie dish. If you love to grill, then you know that vegetables can be difficult to cook on a grill at times because they tend to be softer and smaller and therefore can fall through the grill grate and into your fire. Follow the directions below and you’ll have a delicious side dish prepared in minutes that will accompany any summer meal!
- Heat grill to medium-high heat.
- Combine vegetables, tomatoes and dressing.
- Spoon onto center of large sheet heavy-duty foil fold to make packet.
- Grill 8 to 10 minutes or until vegetables are crisp-tender, turning after 4 minutes.
- Cut slits in foil to release steam before opening packet.
- Sprinkle vegetable mixture with cheese.
For an extra special flavor: Toss vegetables and tomatoes with 1 T. pesto along with the dressing. Or, sprinkle cooked vegetable mixture with chopped fresh parsley just before serving.
Once the sirloin steak is grilled and prepared into strips it’s go-time! Top off a salad full of delicious veggies and fresh greens with a balsamic dressing for a little extra kick. This wonderful tasting and easy-to-make salad is so full of flavor and a perfect way to use any leftover steaks that you may have from the 4th of July!
- Heat grill to medium-high heat.
- Reserve ⅓ cup dressing. Brush remaining onto steak and cut sides of peppers.
- Place steak and peppers, dressing-sides down, on grill grate.
- Grill 10 minutes or until steak is medium doneness (165 degrees), turning steak after 5 minutes.
- Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.
- Cut steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads.
- Drizzle with reserved dressing.
Tomatoes, cucumbers, olives and mozzarella cheese skewered together and drizzled with balsamic vinaigrette. This great appetizer is a sure fire way to kick off your 4th of July celebration! Enjoy this treat Easy Eaters!
- On the skewer: alternate 1 cucumber piece, 1 cherry tomato, 1 piece mozzarella, 1 black olives, 1 more cherry tomato and 1 more cucumber piece on each skewer.
- Arrange the brochettes on a platter, drizzle with the Balsamic Vinaigrette and garnish with fresh basil.
This burger is a delightful dish full of flavor, cheesiness and it pairs great with tons of sides! If you’re looking to make a brand new and creative burger flavor we promise all blue cheese lovers will thank us for this one!
- ½ Lb. Blue Cheese Crumbles
- 2 Lbs. Ground Beef (Will make roughly 8 burger patties. Adjust accordingly for smaller portion!)
- ¼ Cup Scallions, minced with tops included
- ¼ tsp. Tabasco Sauce
- ½ tsp. Worcestershire Sauce
- 1 tsp. Salt
- ½ tsp. Black Pepper
- ¼ tsp. Ground Red Pepper
- Hamburger Buns, toasted
- Add blue cheese crumbles to the ground beef.
- Add minced scallions, tabasco, worcestershire, salt, pepper and red pepper.
- Mix lightly to combine.
- Let stand in fridge for an hour or two so flavors can blend (optional).
- Gently press the meat into patties.
- Grill over moderate coals or on gas grill over medium heat to the desired level of doneness.
- Top with a little more blue cheese if desired and serve on toast hamburger buns.
Grilled Chicken and Veggie Kabobs are a staple of summer due to their color, great flavors and versatility! For this Easy Eats recipe you can view three different Kabob Recipes that are sure to be fan favorites!
To prepare, soak boneless, skinless chicken breast in your favorite marinade for an hour or according to recipe direction. Add them onto skewer with your favorite veggies or summertime flavor favorites (think pineapple) and heat for approximately 12-15 minutes on each side or according to specific recipe directions. For veggies or other skewer toppings, slice into 2 inch chunks and add the same marinade you used for the chicken. Once on the grill baste the kabobs occasionally until meat and veggies are tender and ready to eat!
Check out this first Chicken Kabob that is filled with Hawaiian flavors and delicious pineapple!
Hawaiian Chicken Kabobs
- ⅓ Cup Ketchup
- ⅓ Cup Brown Sugar
- ⅓ Cup Soy Sauce
- ¼ Cup Pineapple Juice
- 4 T. Olive Oil, divided, plus more for brushing grill
- 1½ T. Rice Vinegar
- 4 tsp. Garlic Cloves, minced
- 1 T. Ginger, minced
- ½ tsp. Sesame Oil
- Salt and Pepper, to taste
- 1¾ lb boneless, skinless chicken breast, chopped into 1¼-inch cubes
- 3½ Cups Fresh Cubed Pineapple
- 1½ Large Green Pepper, diced into 1¼-inch pieces
- 1 Large Red Onion, diced into 1¼-inch pieces
- In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 T. olive oil, rice vinegar, garlic, ginger and sesame oil.
- Stir in ¾ tsp pepper and season with salt if desired.
- Place chicken in a gallon size resealable bag.
- Reserve ½ cup of the marinade in refrigerator then pour remaining marinade over chicken.
- Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
- Preheat a grill over medium heat to 400 degrees.
- Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
- Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with ¼ cup of remaining marinade.
- Rotate to opposite side and brush remaining ¼ cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer.
- Serve warm.
BBQ Chicken Bacon Kabobs
This next recipe is less about vegetables and more about deliciously crisp bacon and delicious bourbon flavored BBQ sauce.
- 16 Oz. BBQ Sauce
- ¼ Cup Bourbon
- 3 T. Brown Sugar
- 2 T. Paprika
- 2 tsp. Salt
- 1 tsp. Pepper
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- 12 Oz. Bacon, divided
- 3 Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
- Prepare grill for 400°F.
- In small bowl, combine barbecue sauce and bourbon; mix well.
- Reserve one-third of sauce mixture for baste.
- In food processor bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder and 6 slices bacon; pulse until smooth.
- Place chicken in bowl; rub with salt mixture.
- Cut remaining slices bacon into 1½-inch pieces. Alternately thread chicken and bacon pieces onto metal skewers.
- Grill skewers 3 to 5 minutes on each side or until cooked through.
- Brush with barbecue sauce mixture; grill 1 minute longer on each side.
- Serve with reserved barbecue sauce mixture.
Herbed Lemon Garlic Chicken Kabobs
This recipe is light, sweet and delicious and will taste so much like summer! We love it with fresh zucchini too!
- 1½ T. Garlic, minced
- 1 T. Lemon, zest
- 4 T. Lemon Juice
- ½ Cup Fresh Herbs (Try a mix of basil, rosemary and oregano)
- 1 tsp. Salt
- ¼ tsp. Pepper
- 4 T. Olive Oil
- 2 Medium Zucchini, cut into ½ inch slices
- 1 Large Red Bell Pepper, cut into ¾ inch squares
- 1 Medium Red Onion, cut into wedges and then ¾ inch squares
- 1¼ Lb. Boneless, Skinless Chicken Breasts, cut into 1 inch cubes
- 1 Lemon Wedge, for serving
- In a small bowl combine garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Set aside.
- Place cut vegetables in a zip lock bag and add 3 T. of the herb marinade. Toss to coat.
- Place chicken in separate bag and add remaining marinade and toss to coat.
- Let sit in the fridge for at least 30 minutes and up to 4-6 hours.
- Preheat the grill to medium heat.
- Thread the skewers alternating with meat and vegetables.
- Lightly sprinkle with salt and pepper.
- Grill for 3-4 minutes and then flip.
- Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees.
- Serve with lemon wedges and squeeze on top.
This is a New York Strip Steak like you’ve never tasted it before. The recipe received its namesake based on its three main attributes: Sizzlin’, Grilled and Garlic. Want some more descriptive words to entice your tastebuds? How about juicy, premium cuts, seasoned, savory, spiced, marinated or zesty. Take your pick because they aren’t enough adjectives to describe how scrumptious this recipe really was. The cuts from Coborn’s are ultra delicious and contain little fat, which makes them extremely filling, but very worth the full belly!
We were really impressed with the marinade and how simple it was to make. We were also pleased when we opened up the cupboard and realized that we already had virtually everything on hand to make this meal a reality in as little as 15 minutes once the marinading was completed. Whether it’s for a special occasion or a random week night that you are trying to spruce up – we truly recommend the Sizzlin’ Grilled Garlic Easy Eats Recipe!
- In a large resealable plastic bag, combine the first six ingredients and mix well.
- Add steaks and turn to coat.
- Refrigerate for at least 4 hours.
- Drain and discard marinade.
- Grill steaks, uncovered over medium heat for 5-7 minutes on each side.
- Internal temperature must reach at least 145 degrees F. (medium rare).
Grilling season is well under way folks! After the first few outside meals of burgers and grilled chicken, we felt it was time to provide our Easy Eats followers with a tasty Pork Chop recipe. What is especially unique about this Sweet & Sour glaze is that prior to brushing the glaze ingredients together onto the Pork Chops they are marinated in a dry rub. This dry rub gives it the just the right amount of kick and it perfectly compliments the glaze that is used while they chops are grilling.
This recipe is extremely versatile and there are many different side dishes that will taste delightful when paired with the pork chops. We tried cooked carrots, but are confident that cheesy asparagus, Spanish rice or grilled pineapple would all taste fantastic as well (to name a few off the top of our list!) Enjoy this Easy Eats Recipe and rest assured that just because the school year is winding down and your days are busy you can still enjoy a home cooked meal with your family. Happy grilling Easy Eaters!
- Heat gas or charcoal grill.
- In small saucepan, combine all glaze ingredients.
- Cook over low heat for 3 to 5 minutes stirring occasionally.
- Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt.
- When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6" from medium coals.
- Cook 10 to 15 minutes, until internal temperature of pork reaches at least 145 degrees F.
- During the last 5 minutes turn pork chops once or twice and brush with glaze.