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Summer Grilling At Its Best

Southwest Chicken Rub
Printable Version

Ingredients:
  • 6 chicken breasts (boneless and skinless)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon salt

    • Directions: Rub the chicken breasts with a mixture of the other ingredients. Grill on barbecue or bake in oven. Breasts may be coated and refrigerated overnight. Serve with Mango and Black Bean Salsa

    Mango and Black Bean Salsa
    Printable Version

    Ingredients:
  • 2 cups of your favorite jarred salsa
  • 1/4 cup lime juice
  • 1 can of black beans (drained)
  • 1/2 cup chopped cilantro
  • 1 mango (chopped)
  • 1 bunch green onions (chopped)

    • Directions: Blend ingredients together. Will keep refrigerated for one week.

    Oriental Grilled Tuna
    Printable Version

    Ingredients:
  • 2 pounds tuna filets cup to serving size (approximately 6 to 8 oz.)

    • Marinade
    Printable Version

    Ingredients:
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1/4 cup rice wine vinegar (or white vinegar)
  • 3 tablespoon canola oil
  • 1/4 cup whole grain mustard
  • 1/4 cup brown sugar

    • Directions: Whisk Ingredients Together and Pour over Tuna Filets in a Non-aluminum Container. Refrigerate at Least Four Hours or up to 24 Hours. Grill over Medium Heat until Opaque

    Butter Lettuce with Asparagus and Strawberries
    Printable Version

    Ingredients:
  • 2-3 heads butter lettuce (depending on size)
  • 1 pint fresh strawberries
  • 1 bunch fresh asparagus
  • Papaya seed dressing

    • Directions: Wash and dry butter lettuce. Gently tear leaves into salad-size pieces. Slice the strawberries. Trim off tough stems from asparagus and steam in small saucepan until crisp-tender. Rinse under cold water to shock and hold bright green color. Cut the asparagus on the diagonal into 2 inch pieces. Toss lettuce, strawberries, and asparagus together. Toss with the amount of dressing desired before serving.

    Papaya Seed Dressing
    Printable Version

    Ingredients:
  • 4 tablespoons papaya seeds
  • 1 bunch green onions
  • 1 1/2 cup red wine vinegar
  • 2 tablesppon dry mustard
  • 1 1/2 cup sugar
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1 1/2 cup canola oil

    • Directions: Pulse seeds, onions, vinegar, mustard, sugar, and salt in food processor. With processor running, slowly drizzle oil in through feed tube. Blend until emulsified. Adjust seasonings. Will keep for one month in refrigerator.
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