Get Grilled

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get grilled: summertime eats

20 Recipes Perfect 4 Pizzas

Summer Grillin’

Get Grilled: Summertime Eats

5 Savory

Skewers Strawberry Nutella S’Mores And other sweet grilled treats

get grilled: summertime eats Contents sides 2 Bacon-wrapped asparagus spears with dipping sauce 2 Grilled cheesy potato wedges

skewers 3 Chipotle lime chicken kabobs 4 Grilled beef tenderloin skewers 4 Tuna and avocado skewers 5 Grilled bacon-wrapped tater tot skewers 6 Hawaiian ham and pineapple skewers

pizza 7 Classic pizza dough 7 Summer squash pizza on the grill 8 Grilled asparagus, summer squash and ricotta pizza 8 Pear and prosciutto grilled pizza 9 Grilled chipotle shrimp and roasted pepper pizza

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meat 10 Avocado corn salad 10 Grilled skirt steak with avocado corn salad 11 Cedar-planked salmon 11 Grilled oysters with garlic butter 12 Grilled spinach-stuffed meatloaf 13 Tequila-glazed grilled chicken with grilled Caesar salad

dessert 14 Grilled pineapple shortcake 14 Grilled banana splits 15 Grilled fruit kabobs 16 Strawberry nutella s’mores

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get grilled: summertime eats

Summertime is here, and it’s time to fire up those grills. Don’t limit yourself to burgers and brats, though — the dishes you can cook on a grill are endless.

Don’t be afraid to mix it up, and you’ll be serving everything from desserts to sides, all fresh off the grill.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 1|

sides

BACON-WRAPPED ASPARAGUS SPEARS WITH DIPPING SAUCE

by Brandi Bidot | Serves 8 Everything is better wrapped in bacon, right? These asparagus spears are no exception, especially when you pair them with our balsamic dipping sauce.

For the asparagus 8 slices applewood smoked bacon, raw 24 (3 spears per person) fresh asparagus spears Fresh parsley, finely chopped (for garnish) For the balsamic dipping sauce 1/4 cup balsamic vinegar 1/4 cup pure maple syrup 1 tablespoon dijon mustard Salt and pepper to taste Directions: 1. In a small bowl, add the ingredients for the sauce and mix them well. Set aside.

2. Preheat your grill to medium heat. Gather 3 asparagus spears and wrap 1 slice of bacon around them. Repeat with the remaining bacon and asparagus.

3. Place the bacon-wrapped asparagus onto the grill and cook for about 10 minutes or until the bacon is cooked completely.

4. Remove from the grill and garnish with fresh parsley. Serve immediately with balsamic dipping sauce. | 2| SHEKNOWS Cookbooks

GRILLED CHEESY POTATO WEDGES

by Claire Gallam, image by Carolyn Stalnaker | Serves 4 You can’t beat recipes that only require four ingredients and 10 minutes or less — are we right?

This fresh side dish is sure to become a staple on your busy summer weeknights!

2 tablespoons extra-virgin olive oil 2 large russet potatoes, each cut into 8 wedges Salt and pepper About 1/2 cup cheddar cheese Directions: 1. Preheat the oven to medium-high heat. Mix the oil and salt and pepper in a large bowl.

Add the potato wedges to the bowl and toss them until they are coated.

2. Place the potatoes on the grill and cook them for about 8–10 minutes, switching the sides so they cook evenly on both.

3. While the potatoes are still hot, cover them with cheese (it’ll melt immediately).

skewers

CHIPOTLE LIME CHICKEN KABOBS

by Brandi Bidot | Serves 4–6 These chicken kabobs are anything but flavorless. Marinated in a sweet-and-spicy mix of fresh citrus juices, honey and chipotle peppers, these kabobs are the perfect blend of sweet and heat.

2 pounds boneless skinless chicken breasts in 1-inch chunks 2 chipotle peppers, minced 1/2 cup olive oil 1/4 cup fresh lime juice 2 tablespoons soy sauce 2 tablespoons good-quality honey 4 cloves garlic, crushed Salt and pepper to taste 24 (10- to 12-inch) wooden skewers 2 limes, wedged 2 lemons, wedged

Directions: 1. Soak the wooden skewers in water for at least 1 hour before adding the chicken to them.

2. Whisk together the olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until they are well blended to make a marinade.

3. Put the chicken into a large, resealable plastic bag with the marinade and refrigerate, turning the bag occasionally, for 3 hours or overnight.

4. Preheat the grill to 375 degrees F (a medium hot fire).

5. Skewer the chicken. Discard any remaining marinade and wrap the end of each wooden skewer with a bit of aluminum foil so it doesn’t burn.

6. Grill the chicken, turning it often, for about 8 minutes until it is just cooked through and slightly charred.

7. Remove the chicken from heat and serve with fresh lime and lemon wedges.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 3|

skewers GRILLED BEEF TENDERLOIN SKEWERS

by Carolyn Stalnaker These glazed, grilled tenderloins come together in minutes but taste as though you slaved in the kitchen all day. Serve them up as an easy appetizer or as an all-star main course.

1/4 cup plus 2 tablespoons vegetable oil 4 cloves garlic, thinly sliced 1/4 cup low-sodium soy sauce 2 tablespoons red miso paste 1 teaspoon Asian sesame oil Pinch of sugar Pinch of sea salt 1-1/4 pounds beef tenderloin, sliced 1/4-inch thick Directions: 1. Preheat a grill to high heat.

2. Thread the beef onto skewers and then set it aside.

3. Place the oil into a saucepan over low heat. Once it begins to shimmer, add the garlic and cook for 3 minutes.

Then transfer the garlic to a blender using a slotted spoon.

4. Place the soy sauce, miso, sesame oil, sugar and salt into the blender and process the mixture until smooth.

5. Brush the beef with some of the glaze mixture and then place it on the grill and cook for 1 minute. Flip the skewers, brush with additional glaze and cook for 2 more minutes. Serve immediately.

TUNA AND AVOCADO SKEWERS

by Amy Lea | Serves 4-6 Tuna and avocado come together on the grill to create a healthy summer meal everyone will love!

Approximately 2/3 pound yellowfin tuna, sliced into pieces large enough to be skewered 2 ripe (but firm) avocados, seeded, peeled and cut into pieces large enough to be skewered Olive oil Lime juice Fresh cracked pepper Directions: 1. Preheat your grill to medium heat.

2. Lightly coat your grill rack with cooking spray.

3. Place the tuna and avocado on skewers. Lightly drizzle them with olive oil and lime juice and sprinkle them with fresh cracked pepper.

4. Place the skewers on the grill grate. Grill them uncovered for approximately 3 minutes on each side or until desired temperature of tuna is reached.

| 4| SHEKNOWS Cookbooks

skewers

GRILLED BACON-WRAPPED TATER TOT SKEWERS

by Amy Lea | Serves 2-4 It is said that bacon goes with just about anything. Pairing bacon with tater tots and a grill creates an all-American treat that everyone will love! Serve with ketchup or your favorite barbecue sauce.

20 tater tots 10 slices thin bacon Chili powder Directions: 1. Place frozen tater tots on a plate and allow them to thaw for 20 minutes.

2. Preheat your grill to low heat.

3. Cut the bacon strips in half. Loosely wrap the bacon around the tater tots (bacon will tighten while cooking) and slide the combos onto skewers. Leave 1/2 inch between each bacon-wrapped tater tot.

4. Sprinkle the skewers with desired amount of chili powder.

5. Place the skewers onto a raised baking rack over a baking sheet with sides to catch drippings. Place the baking sheet on the grill. Cover and grill for 35 minutes, rotating at the halfway point. Serve these with your favorite barbecue sauce and ketchup.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 5|

skewers HAWAIIAN HAM AND PINEAPPLE SKEWERS

by Jana Erwin | Serves 4-5 No one can deny the greatness of pairing pineapple and ham together. This recipe takes it one step further by adding a sweet-and-sour mustard glaze that binds the flavors together.

3 tablespoons light brown sugar 1 tablespoon vegetable oil 2 tablespoons apple cider vinegar 1 tablespoon stone-ground mustard 3/4 pound cooked ham steak , cut into 1-inch cubes 1 (15-ounce) can pineapple chunks, drained wooden skewers cooking spray Directions: 1. Soak the skewers in water for half an hour or overnight.

2. Preheat the grill to high heat.

3. In a medium bowl, mix together the light brown sugar, apple cider vinegar, vegetable oil and stone ground mustard.

4. Thread the ham and pineapple chunks alternately onto skewers.

5. Spray the grill plate with cooking spray.

6. Place the skewers onto the prepared grill and brush them liberally with the mustard glaze mixture.

7. Cook the skewers for 6 to 8 minutes, turning frequently and basting often.

8. Serve the skewers when they are heated through and richly glazed and the pineapple shows small amounts of searing.

Pizza

CLASSIC PIZZA DOUGH Serves 8

1 package active dry yeast | 1/2 tablespoon honey 2 tablespoons olive oil, divided use | 1 cup very warm water 1 teaspoon salt | 2-1/2 cups bread flour, plus more for kneading Directions: 1. To a large bowl, add the yeast, the honey and 1 tablespoon each of the olive oil and water and stir to combine. Allow the mixture to sit 10 minutes to activate the yeast. Add a pinch of salt and use a wooden spoon to stir in 2-1/2 cups of the bread flour. Once the mixture becomes too difficult to stir, bring the dough together with your hands.

2. On a floured surface, knead the dough until it is smooth, elastic and slightly tacky, about 10 minutes. Coat the bottom and sides of a large bowl with the remaining tablespoon of olive oil and place the dough in the bowl. Cover it with a clean kitchen towel and set it in a draft-free place to rise until doubled in volume, about 1-1/2 hours.

SUMMER SQUASH PIZZA ON THE GRILL

by Sarah Crowder | Serves 4 Pizza tastes even better when it’s fresh off the grill! This summer-squash version of your favorite pie infuses all the tastes of summer, while the homemade dough recipe ensures it has the perfect crisp.

2 medium yellow squash 2 medium zucchini 1/2 pizza dough recipe 3 ounces chevre (goat cheese) Handful of fresh basil, julienned Olive oil Salt and pepper Directions: 1. To grill the squash and zucchini, preheat the grill to high heat.

Cut the squash and zucchini lengthwise into 1/8-inch thick slices. In a medium bowl, toss the squash and zucchini with a couple of tablespoons of olive oil and a pinch each of salt and pepper. Lay the slices on the grill and cook them until tender with deep grill marks, flipping halfway through; cooking takes 5–10 minutes. Move the squash and zucchini to a plate.

2. Roll out the pizza dough to 1/8-inch thickness. Brush both sides of the pizza dough lightly with olive oil. Place the pizza on the grill and cook until light grill marks form, about 5 minutes. Move it to a pizza peel or large cutting board, cooked side up.

3. Layer the cooked squash and zucchini slices on the pizza, overlapping them as little as possible, and dot with the chevre.

4. Return the pizza to the grill and cook until the bottom is crisp with deep grill marks, about 10 minutes.

5. Remove the pizza from the grill and onto a pizza peel or large cutting board. Sprinkle it with the basil and drizzle it with high quality olive oil. Finally, sprinkle it with a couple of big pinches of sea or kosher salt. Serve hot or at room temperature.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 7|

Pizza

GRILLED ASPARAGUS, SUMMER SQUASH AND RICOTTA PIZZA

by Brandi Bidot | Serves 4 Fresh summer vegetables and ricotta cheese make this tasty grilled pizza unlike any other you’ve ever tasted!

1 ball store-bought pizza dough (you can also use homemade) 1/2 cup tomato sauce 1/2 cup mozzarella cheese 1 yellow summer squash, thinly sliced 4 asparagus stalks, sliced 1/2 cup ricotta cheese Fresh parsley, finely chopped Olive oil Directions: 1. Preheat the grill to medium heat. Roll the dough into a circle, with edges being about ¼-inch thick. Oil the grill grates with olive oil and add the pizza dough. Grill the pizza about 4–5 minutes. Then flip it and grill an additional 2–3 minutes.

2. Remove the pizza from the heat and add the tomato sauce, mozzarella cheese, squash slices and asparagus.

Add dollops of ricotta cheese and place the pizza back on the grill. Grill just until the cheese starts to melt and is a golden color.

3. Remove the pizza from the grill and allow it to cool several minutes. Sprinkle it with fresh parsley and serve immediately. | 8| SHEKNOWS Cookbooks

PEAR AND PROSCIUTTO GRILLED PIZZA

by Amy Lea | Serves 4-6 Craving a hot pizza but don’t want to turn on the oven during the heat of summer? Fire up the grill!

Prosciutto, pears and fire come together to create a quick and simple outdoor recipe.

1 (10-ounce) thin-crust prebaked pizza crust 2 tablespoons olive oil 1 tablespoon minced garlic 2 cups mozzarella cheese, shredded 3 ounces prosciutto, sliced into ½-inch ribbons 1 small pear, cored and very thinly sliced Directions: 1. Preheat your grill to low heat. Lightly coat your grill rack with the cooking spray.

2. Evenly spread the olive oil and minced garlic over the crust with the back of a spoon.

3. Layer half of the shredded cheese, half the prosciutto and half the pears. Repeat, ending with cheese on top.

4. Place on the grate of the grill using a large grill spatula. Cover and grill for 8–10 minutes or until bottom is crispy and cheese is hot and bubbly.

Pizza Grilled chipotle shrimp and roasted pepper pizza

by Jessica Smith | Serves 4–6 Craving pizza? Try this combination of smoky grilled shrimp, sweet roasted peppers and creamy Monterey Jack cheese.

4 tablespoons white wine vinegar | 1 small red onion, thinly sliced 1 teaspoon chipotle chili seasoning powder | 1/2 teaspoon salt 1/2 teaspoon granulated sugar | 1/2 teaspoon freshly cracked black pepper 1 pound shrimp, peeled and deveined (approximately 20–24 medium shrimp) 1 tablespoon olive oil | 1 tablespoon cornmeal 1 batch pizza dough from Classic Pizza Dough recipe, page 7 1 (15.5-ounce) jar roasted red peppers, drained and roughly chopped 8 ounces Monterey Jack cheese, finely shredded 1 handful fresh cilantro, chopped | Juice of 1 lime Pizza stone (alternatively, you can use a baking sheet) Wooden or metal skewers for grilling Directions: 1. Preheat the oven to 450 degrees F. If you have a pizza stone, put the stone in the oven as it heats up. If you do not have a pizza stone, line a large baking sheet with parchment. Also, prepare a grill for cooking the shrimp.

2. In a small bowl, pour the vinegar over the sliced onion and toss them gently to combine. Let the mixture sit at room temperature for 10 minutes and then drain the vinegar from the bowl. Set it aside.

3. In a small bowl, whisk together the chipotle chili seasoning powder, salt, sugar and black pepper. Toss the shrimp and olive oil together in a large mixing bowl.

Sprinkle the spice mixture over the shrimp and toss it until evenly coated. Thread the shrimp onto skewers and grill until just cooked through. Remove the shrimp from the skewers and set it aside to cool.

4. Sprinkle the top of a pizza peel (if using a pizza stone) or the prepared baking sheet with cornmeal. Using your hands, stretch the pizza dough out over the cornmeal in one large rectangle or two small circles until it is an even thickness.

5. Top the pizza evenly with first the onion slices and then the chopped red peppers. Transfer the pizza to the oven and cook just until the edges of the pizza begin to turn golden brown, about 10 minutes.

6. Remove the pizza and top it with the shrimp and shredded cheese. Return the pizza to the oven and continue baking until the cheese is melted and bubbling, about 5 minutes. Serve it immediately, topped with fresh cilantro and a squeeze of fresh lime juice.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 9|

Meat AVOCADO CORN SALAD Serves 6 3/4 cup olive oil 4 cups fresh corn kernels (about 5 ears) 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 2 fresh California avocados, peeled and seeded 1 large red bell pepper, roasted, peeled and seeded 4 poblano chilies, roasted, peeled and seeded 4 scallions (white and light green parts), thinly sliced on the diagonal 1/2 cup red wine vinegar Directions: 1. Heat 1/2 cup of the olive oil in a large skillet over medium heat. Sauté the corn with salt and pepper, about 5 minutes.

Transfer the corn to a large mixing bowl and set it aside to cool.

2. Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add the vegetables to the corn along with the scallions, the red wine vinegar and the remaining 1/4 cup of olive oil. Mix the ingredients well and let them sit for 20–30 minutes to blend the flavors.

GRILLED SKIRT STEAK WITH AVOCADO CORN SALAD

by Michele Borboa, MS, image by Carolyn Stalnaker | Serves 6 Succulent slices of steak are topped with a toothsome combination of roasted corn, peppers and melt-in-your-mouth avocado to make an unbeatable dinner entrée.

3/4 cup cumin seeds 6 jalapeño chilies, stemmed, cut in half and seeded 4 garlic cloves, peeled 2 tablespoons cracked black pepper 1/2 cup freshly squeezed lime juice 3 bunches cilantro, stems and leaves 1-1/2 cups olive oil 2 teaspoons salt 3 pounds skirt steak, trimmed of excess fat, cut into 6 serving pieces Avocado corn salad

| 10| SHEKNOWS Cookbooks

Directions: 1. Lightly toast the cumin seeds in a dry medium skillet for about 5 minutes. Transfer them to a blender. Add the jalapeños, garlic, black pepper, salt and lime and purée the mixture until the cumin seeds are finely ground. Then add the cilantro, olive oil and salt and purée until smooth.

2. Cut the steak into 6 servings. Generously brush it with the marinade and roll it into a cylinder. Arrange the steaks in a shallow pan and cover them with the remaining marinade.

Cover the pan with plastic wrap and refrigerate 24–48 hours before cooking.

3. Cook the steaks on a hot grill or grill pan for 3 to 4 minutes per side or until they reach your desired doneness. Serve them with avocado corn salad and warm flour tortillas.

Meat GRILLED OYSTERS WITH GARLIC BUTTER CEDAR-PLANKED SALMON

by Jennifer Richmond, image by Carolyn Stalnaker Serves 4 Sake is usually reserved for sushi nights and mixing cocktails. But soaking some fish in it for a few hours makes for a delicious dinner that’s rich in flavor.

1 cup kosher salt 1/2 cup brown sugar 1 cup fresh dill, chopped, plus 4 large sprigs Zest of 2 lemons plus lemons, sliced into 8 pieces 4 (8-ounce) salmon fillets, with the skin 2 cups sake 1/4 cup olive oil Cedar planks for salmon Directions: 1. Soak the cedar planks in cold water for several hours.

2. While the planks soak, combine the salt, sugar, dill and lemon zest in a medium bowl. Place the salmon fillets in a shallow baking dish and coat both sides with the rub.

Cover and refrigerate the fillets for 2 hours.

3. When ready, rinse the rub off the fillets. Place them back in the baking dish and pour the sake over them. Cover the fillets and refrigerate them for another hour, turning them halfway through.

4. Preheat the grill to 450 degrees F. 5. Remove the fillets from the baking dish and pat them dry.

Brush the fillets with olive oil and place them on the plank.

Top each fillet with a sprig of dill and two or three lemon slices.

6. Turn half the burners off and carefully set the planks on the grill over the indirect heat. Cover and grill the salmon for 25–30 minutes or until the fish is opaque and cooked through. Serve immediately with some cold sake.

by Patricia Conte, image by Carolyn Stalnaker Serves 24 It might be the beginning of the end of summer, but it’s also the beginning of oyster season! While there is still time to stand out by the grill, give this easy recipe for grilled oysters with herbed garlic butter a try.

24 unopened, fresh, live oysters 1 cup butter, softened 1 tablespoon shallots, minced 2 garlic cloves, minced 2 tablespoons fresh thyme leaves, stripped from stems 1/2 teaspoon salt 1/2 teaspoon ground black pepper Hot sauce (optional) Directions: 1. Scrub the oysters with a wire brush or pad under running water. If any are opened, discard them.

2. Prepare your grill to high heat.

3. In a small bowl, combine the butter, shallots, garlic, salt and pepper. Set the mixture aside.

4. Carefully place your oysters on the grill and cook them for about 5–7 minutes or until they begin to open.

5. Carefully remove the oysters from the grill and place them on a baking sheet.

6. Use an oven mitt to hold the oysters as you pry each open with an oyster knife or any knife that is short and thick. Slightly loosen the oyster on the bottom. Throw away the top shell.

7. Fill each shell with the herbed garlic butter and carefully put the oysters back on the grill for another 1–2 minutes.

8. Place the oysters on a platter and serve them while they are hot.

9. Optional: Garnish each oyster with a dash of hot sauce.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 11|

GRILLED SPINACH-STUFFED MEATLOAF

by Sarah Crowder | Serves 8 There’s no need to heat up your kitchen by cooking a meatloaf all day — this one cooks in about an hour on your grill! The spinach and feta in the center add an extra surprise when it’s ready to eat.

1 bunch (about 8 cups) spinach, thoroughly rinsed and roughly chopped 1 cup dry bread crumbs 1/2 cup milk 1 pound ground beef 1/2 pound ground pork 1 medium onion, grated 1 egg, lightly beaten pinch each salt and pepper 2 ounces feta Directions: 1. To a medium bowl, add a couple of handfuls of ice.

Then fill the bowl halfway with cold water. Place a steamer basket in a pot filled with 1 inch of water over high heat. When the water comes to a boil, add the spinach to the steamer basket and cover for about 3–5 minutes, until the spinach is wilted and bright green. Use a spoon or tongs to move the spinach to the ice bath to stop the cooking and lock in the vibrant green color. Once the spinach is fully cooled, move it to a fine mesh strainer and squeeze it to remove excess water.

2. In a large bowl, mix the bread crumbs and milk and allow the mixture to sit for a minute. Add the beef, pork, onion, egg, salt and pepper and use your hands or a wooden spoon to mix until just combined; do not overmix.

3. Preheat the grill with the lid on to medium. If you have a grill thermometer, you want the inside of the grill to be about 350 degrees F. On a large sheet of heavy-duty aluminum foil, form half of the beef and pork mixture into a 4 × 8-inch rectangle. Spread the spinach down the length of the rectangle, leaving about an inch along the sides and either end. Crumble the feta over the spinach and firmly press the remaining beef and pork mixture on top. Wrap with the foil; then wrap with an additional layer of foil.

4. Place the foil-wrapped meatloaf on the grill and cover.

Cook for 45–60 minutes, flipping halfway through, or until a meat thermometer inserted into the meat on both sides reads 160 degrees F. Remove the meatloaf and raise the grill heat to high. Remove the foil and return the meatloaf to the grill and cook 5–10 minutes on each side, until a deep crust forms.

Remove the meatloaf from the grill and allow it to cool 10 minutes before serving. | 12| SHEKNOWS Cookbooks

Meat

TEQUILA-GLAZED GRILLED CHICKEN WITH GRILLED CAESAR SALAD

by Jana Erwin | Serves 3-4 Grilling doesn’t have to be all burgers and hot dogs. For a meal on the lighter side, try grilling your salad!

The combined flavors of tequila-glazed chicken, wilted romaine lettuce and a tangy Caesar dressing combine to create the perfect healthy summer meal or side dish, all without heating up the kitchen.

1 tablespoon stone-ground mustard | 2 garlic cloves 1 teaspoon Worcestershire sauce | 3 tablespoons fresh lemon juice 3/4 cup plus 3 tablespoons olive oil | 1/2 cup freshly grated Italian cheese blend 3 heads romaine hearts, sliced lengthwise in half kosher salt | freshly ground black pepper 4 bone-in chicken thighs, skin on | 3/4 cup pineapple juice 1/3 cup tequila | 1/4 cup honey 3 tablespoons fresh lime juice | Cooking spray Directions: 1. Sprinkle the chicken breasts generously with kosher salt. Return the chicken to the refrigerator for 1 hour.

2. In a blender, combine the garlic, lemon juice. Worcestershire sauce and stone-ground mustard. Drizzle in 3/4 cup of olive oil to emulsify the mixture. Add the cheese and pulse.

3. Bring the pineapple juice, tequila and honey to a boil in a small saucepan; cook until reduced to 3/4 cup.

4. Preheat the grill to medium heat.

5. Wash and pat dry the chicken breasts. Baste the juice mixture evenly over the chicken. Place the chicken on the grill rack and cover and grill it for 5 minutes on each side, basting occasionally with the juice mixture. Repeat this process until the chicken is fully cooked.

6. After the chicken is cooked and slightly cooled, shred it into pieces.

7. Gently toss the hearts of romaine in 3 tablespoons of olive oil and season with salt and pepper. Grill the lettuce for 2 minutes, until grill marks appear and it becomes wilted.

8. Remove the lettuce from the grill. Cut it into 2-inch wide strips and place it in a bowl. Drizzle it with the dressing and toss to coat it. Serve with the still-warm shredded tequila lime chicken, garnished with additional cheese.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 13|

desserts GRILLED PINEAPPLE SHORTCAKE

by Amy Lea | Serves 4 4 tablespoons honey 2 teaspoons ground cinnamon 8 pound-cake slices 4 skewers fresh pineapple chunks Whipped topping Maraschino cherries Directions: 1. In a small bowl, combine the honey and ground cinnamon. Stir to combine.

2. Preheat your grill (medium-high heat). Lightly coat your grill rack with cooking spray.

3. Place the pineapple skewers on the grill and cook until heated through and grill marks appear, approximately 2 minutes on each side. Generously baste them with the honey-cinnamon mixture while grilling.

4. Grill the pound-cake slices, using tongs, just long enough to heat thoroughly and for slices to show grill marks, approximately 30 seconds on each side.

5. Build each “sandwich� by using 1 skewer of grilled pineapple chunks. Top with whipped topping and a maraschino cherry.

GRILLED BANANA SPLITS

by Amy Lea | Serves 2 Fire up your grill and put a twist on the traditional banana split!

4 tablespoons honey 2 teaspoons cinnamon 4 firm ripe bananas Your favorite ice cream 1 cup pineapple tidbits, divided 1 cup chopped walnuts, divided Store-bought fudge topping Whipped topping Maraschino cherries Directions: 1. In a small bowl, combine the honey and ground cinnamon. Stir to combine.

2. Preheat your grill to medium-high heat. Lightly coat your grill rack with cooking spray.

3. Slice the bananas lengthwise (with skin on).

4. Place the bananas (cut side down) on grill. Grill them until grill marks appear, about 1-1/2 minutes.

5. Using long-handled tongs or a spatula, turn the bananas. Brush them generously with the honey-cinnamon mixture.

6. Cook until the skin begins to pull away from the bananas, approximately 3 minutes.

7. Remove the skins from the bananas and place 2 cooked slices in a serving dish. Top with ice cream scoops, pineapple tidbits, walnuts and your desired amount of fudge topping. Then top it off with whipped cream and maraschino cherries. | 14| SHEKNOWS Cookbooks

desserts

GRILLED FRUIT KABOBS

by Carolyn Stalnaker | Serves 5-6 Here is a distinctive, low-fat addition to your next cookout. Lightly grilling fruit brings out wonderful flavors, especially in the peaches and bananas.

1 pineapple (best) OR 1 can pineapple chunks 1 pint strawberries | 2 bananas 3 plums | 2–3 peaches | 1/2 cup honey 2 tablespoons lime or lemon juice 1/8 cup fresh mint leaves, chopped (best) OR 1 tablespoon dried mint 1 cup toasted coconut (optional) wooden shish kabob skewers Directions: 1. Peel and core the pineapple and cut it into 2-inch chunks. Peel the bananas and cut them into 5 or 6 large pieces. Then sprinkle them lightly with a small amount of lemon or lime juice, reserving the remaining juice for the dressing. Cut the plums and the peaches in halves, discarding the pits, and then cut them into 2-inch chunks. Wash and hull the strawberries.

Thread the prepared fruit onto wooden skewers, just as you would a shish kabob, alternating various pieces of fruit on each kabob.

2. Grill the fruit kabobs over a medium heat for 10 to 15 minutes, turning occasionally.

3. In the meantime, prepare the dressing by combining the honey, lime or lemon juice and chopped mint in a small bowl.

Brush the fruit with the honey mixture during the last 4–5 minutes of cooking.

4. Place the kabobs on a serving platter. Brush or drizzle with any remaining honey mixture and top with toasted coconut, if desired.

SHEKNOWS Get Grilled: Summertime Eats EDITION | 15|

desserts

STRAWBERRY NUTELLA S’MORES

by Brandi Bidot | Serves 6 Nothing says summer like hot and gooey s’mores, but you don’t need a campfire to make them — try your grill next time!

12 graham crackers 1 cup sliced strawberries 6 jumbo marshmallows 1/2 cup of Nutella Directions: 1. Line a grill pan with aluminum foil. Add 6 graham crackers on the grill pan. Top each cracker with a marshmallow, several strawberry slices and a dollop of Nutella. Place the other graham cracker on top and gently press down to hold the graham cracker “sandwich” together.

2. Place the grill pan on a hot grill set to medium-low heat. Grill the s’mores just until the marshmallows start to melt.

3. Remove from the heat and serve warm. | 16| SHEKNOWS Cookbooks

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