Grilling and BBQ recipes

Grilled Spiced Peach Melba

The classic dessert, Peach Melba, gets a new twist when the peaches are first spiced with ginger then grilled.

Prep time: 15 minutes

Cook time: 8 minutes

Calories: 405

Ingredients: 8

Servings: 4

2cups raspberries

1tablespoon granulated sugar

11/2teaspoons McCormick Pure Vanilla Extract

1/4cup (1/2 stick) butter, melted

2tablespoons brown sugar

1teaspoon McCormick Ginger, Ground

4ripe peaches, halved and pitted

1pint vanilla ice cream

Gently toss raspberries with granulated sugar and 1 teaspoon of the vanilla in small bowl. Set aside until ready to serve.

Mix butter, brown sugar, ginger and remaining 1/2 teaspoon vanilla in large bowl. Add peach halves; toss gently to coat well.

Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over medium heat. Arrange peaches, cut-side down, on foil. Cover with second sheet of foil.

Grill 6 to 8 minutes or until browned and caramelized around edges, turning once. To serve, place 2 peach halves on each dessert plate. Top with ice cream and raspberry mixture. Serve immediately.

21g Total Fat

55mg Cholesterol

123mg Sodium

49g Carbohydrates

6g Fiber

5g Protein

Korean BBQ Wings

Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure.

Prep time: 20 minutes

Cook time: 35 minutes

Calories: 272

Ingredients: 10

Servings: 12

1/2cup Korean pepper paste (Gochujang)

1/2cup soy sauce

1/4cup honey

2tablespoons minced garlic

2tablespoons sesame oil

1teaspoon McCormick Ginger, Ground

4pounds chicken wing pieces

1Asian pear

2green onions, thinly sliced

1tablespoon McCormick Sesame Seed

Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.

Preheat oven to 375 degrees. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined large baking pan. Bake 30 minutes, turning chicken halfway through cooking.

Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.

Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.

16g Total Fat

99 mgCholesterol

1047mg Sodium

12g Carbohydrates

2g Fiber

20g Protein

Grilled Turkey Breast

Grill, meet turkey. In an unexpected flavor twist, traditional turkey breast hits the grates for a moist, smoky main dish. Cooked with wood chips and seasoned with McCormick thyme, sage, garlic powder and paprika, it’s a guaranteed holiday hit – for many celebrations to come.

Prep time: 20 minutes

Cook time: 1hour 30 minutes

Calories: 466

Ingredients: 8

Servings: 10

2cups wood chips

1cup (2 sticks) butter, softened

2teaspoons McCormick Garlic Powder

2teaspoons McCormick Paprika

2teaspoons McCormick Thyme Leaves

2 teaspoons McCormick Sage, Rubbed

1teaspoon salt

1bone-in turkey breast, (about 5 to 6 pounds), fresh or frozen, thawed

Soak wood chips in enough water to cover for about 30 minutes. Drain. Place about 1 cup of wood chips in center of each of 2 sheets of aluminum foil. Fold tightly to make 2 packets. Poke several holes with fork on both sides of packets to allow smoke to escape. Set aside.

Prepare grill for indirect medium heat (350 degrees to 375 degrees). Preheat grill by turning all burners to medium.

Mix butter, garlic, paprika, thyme, sage and salt in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey.

Turn off burner(s) on one side of grill. Place foil packets directly on grill rack over lit burner.

Place turkey, breast side up, directly on unlit side of grill. Close lid. Grill about 1 to 11/2 hours or until cooked through (internal temperature reaches 165 degrees). Remove pan from grill. Let stand 20 minutes. Transfer turkey to platter or carving board to slice.

30gTotal Fat

15gSaturated Fat






Grilled Vegetable Antipasto Bruschetta

Three crowd-pleasing appetizers – hummus, antipasto and bruschetta – combine in this starter that’s sure to liven up your cookout.

Prep time: 20 minutes

Cook time: 10 minutes

Calories: 105

Ingredients: 12

Servings: 24 (1 slice)

1package McCormick Grill Mates Garlic Herb & Wine Marinade

1/4cup olive oil

1/4cup white balsamic vinegar

1/4cup water

1large head cauliflower

1medium red bell pepper, cut into 2-inch wide strips

1medium yellow squash, cut lengthwise into 1/2-inch slices

5drained canned artichoke hearts

5medium jarred pepperoncini peppers, stemmed

1/3cup pitted black Kalamata olives, quartered

11/2cups plain hummus

1loaf Italian bread, cut into 1/2-inch thick slices

Mix Marinade Mix, oil, vinegar and water in small bowl until well blended. With stem end down, cut center of cauliflower into two 1-inch thick slices. Reserve remaining cauliflower for another use. Place cauliflower slices, bell pepper, squash, artichokes and pepperoncini peppers in 13x9-inch baking dish. Pour marinade over vegetables; turn to coat.

Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade in dish.

Place cauliflower, bell pepper and squash directly on grill. Place artichoke hearts and pepperoncini on perforated grilling tray. Grill over medium-high heat 5 minutes per side or until lightly charred and tender-crisp. Grill bread slices over medium-high heat 1 to 2 minutes per side or until grill marks appear.

Chop the grilled vegetables. Place in dish with reserved marinade. Add olives; toss to coat. To assemble, spread hummus on bread slices. Top evenly with vegetable antipasto mixture.

5gTotal Fat

0gSaturated Fat






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