home cooking recipes                                            home cooking recipes

Those deliciously seared-in cross-hatches--give food a delectable and professional "tah-dah!" appearance. If you haven't been getting good grill marks, you've probably been fighting the "my-food-sticks-to-the grill" battle. You need better strategies for better results.

Great grillers know that first of all, you need the right surface--clean grill grates that have been treated with a non-stick spray specially formulated for higher grilling temperatures (spray while the grill is still cold). Then you need the right tools--long-handled grill tongs and spatula--also treated with non-stick spray, so utensils don't stick to the food, either. The third secret is to use the correct grilling temperature--chicken and hamburgers over medium heat; steak and shellfish over higher heat. Lastly, if foods don't stick to your grill or utensils, cleanup will be easier and you'll be ready to enjoy the thrill of the grill the next time.

For more grilling tips and recipes, go to www.pam4you.com/grilling.

Grilled Portobello Mushrooms

Mushrooms that stand up to the heat of the grill, topped with a savory tomato blend, then sprinkled with toasted pine nuts and Parmesan cheese.

PAM for Grilling Spray
1 can (14.5 ounces) Hunt's Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil
1 large clove garlic, minced
1 package (2/3 ounce) fresh basil, chopped (about 1/3 cup)
6 large portobello mushrooms, cleaned, stems trimmed
1/2 cup pine nuts, toasted
Shredded Parmesan cheese

Spray cold grill and utensils with grilling spray. Preheat grill to medium heat. Combine tomatoes, garlic and basil in medium bowl; blend well. Grill mushrooms, smooth side up, 5 minutes or until browned. Turn mushroom caps over. Spoon tomato mixture into mush-room caps. Sprinkle with nuts and cheese. Grill an additional 5 minutes or until mushrooms are tender. Makes 6 servings (1 mushroom each).

Tip: Toasting nuts is snap on the grill. Spray a cold small ovenproof skillet with grilling spray. Heat skillet; add nuts. Toss until nuts are golden brown. Remove from heat.

Side serving suggestion: Grilled Romaine Salad

Slice hearts of romaine in half lengthwise; trim stem. Spray generously with olive oil no-stick cooking spray. Grill 5 minutes or until lightly browned, turning occasionally. Drizzle with dressing of choice, if desired.

Honey Lemon Chicken

Tender grilled chicken glazed with a sweet-and-tangy blend of honey and lemon.
PAM for Grilling Spray
4 large boneless skinless chicken breast halves (about 6 ounces each)
3/4 teaspoon salt, divided
1/8 teaspoon ground black pepper
3 tablespoons honey
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary

Spray outdoor grill grate and utensils with grilling spray. Preheat grill to medium heat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Mix honey, lemon juice, rosemary and remaining 1/4 teaspoon salt in small bowl until well blended. Remove half of honey mixture; set aside for serving with cooked chicken. Grill chicken 10 minutes, turning over after 5 minutes. Brush chicken with remaining honey mixture during last 5 minutes of cooking. Cut chicken diagonally into 1/2-inch-thick slices to serve, topped with reserved honey mixture. Makes 4 servings (1 half breast each)

Side Serving Suggestion: Warm Tomato and Cucumber Salad

Cut 4 whole tomatoes into wedges and slice an English cucumber into 1/2-inch slices. Spray generously with olive oil no-stick cooking spray for extra flavor and browning. Spray grill basket with grilling spray; place vegetables in basket. Grill until lightly browned, tossing occasionally, about 4 minutes. Season with salt and pepper, if desired. Toss with salad greens and Italian dressing.

Grilled Vegetable Pizzas

Your favorite grilled vegetables on top of a signature pizza
PAM for Grilling Spray
1 medium red bell pepper
1 medium yellow bell pepper
1 medium yellow zucchini
1 medium green zucchini
1 small red onion, peeled, cut in half
6 large mushrooms, cleaned, sliced in half
2 containers (13.8 ounces each) refrigerated pizza dough, shaped into 2 rectangles, about 1/4 inch thick
1 cup pizza sauce
8 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
Coarsely ground pepper blend (optional)

Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill vegetables until browned, about 10 minutes. Remove from grill and slice into smaller pieces for pizza topping. Place dough on grill until browned, about 5 minutes per side. Move to cooler part of grill to keep warm. Spread 1/2 cup sauce on each crust. Layer with cheese, vegetables and basil. Heat on grill until cheese melts, about 2 minutes. Cut each pizza into fourths. Sprinkle with pepper blend, if desired. Makes 8 servings (1 slice pizza each).

Date: 7/11/06


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