Keep Cool on the Grill
Refreshing, dairy-infused dishes for warm days
( Family Features ) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.
Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.
Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken
Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
1 1/2 cups buttermilk1 tablespoon mustard powder1 tablespoon Sriracha2 teaspoons minced garlic2 teaspoons paprika4 chicken drumsticks, bone in, skin on4 chicken thighs, bone in, skin onvegetable oil, for grill1/4 cup chopped fresh parsley1 lemon, cut into wedges (optional)
In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.
Grilled Steak Salad with Chive Yogurt Dressing
Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
1 cup plain yogurt3 tablespoons freshly squeezed lime juice (3 small limes)2 tablespoons milk2 tablespoons chopped fresh chives1 clove garlic, peeled and minced1/4 teaspoon kosher salt1/8 teaspoon black pepper
1 teaspoon kosher salt1/4 teaspoon black pepper1/4 teaspoon granulated garlic20 ounces boneless petite sirloin steak
3 cups baby spinach3 cups chopped romaine lettuce hearts1/2 cup sweet red pepper rings1/2 cup sweet yellow pepper rings1 cup avocado chunks1/4 cup thinly shaved red onion
To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.Heat grill to medium.To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.Drizzle dressing over salad just prior to serving.
Grilled Pizza with Arugula Pesto, Corn and Ham
Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
2 cups fresh arugula, tightly packed1 clove garlic1 tablespoon lemon juicepinch red pepper flakes, (optional)1/3 cup shredded Parmesan cheese1/2 cup extra-virgin olive oilsalt, to tastepepper, to taste
2 tablespoons flour, divided1 pound pizza crust dough (at room temperature if using refrigerated dough)vegetable oil, for grill1/2 cup Arugula Pesto1/2 cup part-skim ricotta cheese1/2 cup diced deli ham1/2-3/4 cup fresh corn kernels (about 1 cob)1/4 cup thinly sliced red onion1/4 cup shredded Parmesan cheese
Heat grill to medium heat (350-400° F).To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.Remove from grill, slice and serve.