Three ingredients are all you need to grill legendary burgers. Our Seasoned Cooking Bases are created by slow-roasting fresh meats and vegetables with traditional Southern spices. The flavor of fresh onions, garlic, peppers, celery…they’re already in the jar. Visit The Glory Blog to get the recipe.
1 small zucchini
1 cup shredded romaine lettuce
1/2 cup thinly sliced English (seedless) cucumber
1/2 cup cherry or grape tomatoes, cut into quarters
1/2 cup thinly sliced red or yellow bell pepper strips
1/3 cup pitted kalamata olives, cut in half
4 fresh basil leaves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Dash coarse (kosher or sea) salt
Dash freshly ground black pepper
8 oz halloumi cheese (not sliced)
8 Old El Paso® flour tortillas for soft tacos
1. Trim ends from zucchini. Use a vegetable peeler to make long, thin ribbons of zucchini. For veggie filling, place zucchini ribbons, lettuce, cucumber, tomatoes, bell pepper, olives and basil in large bowl. For dressing, in small bowl, beat oil, lemon juice, salt and black pepper with whisk; pour over vegetable mixture, and toss to coat.
2. Heat gas or charcoal grill. Cut block of cheese in half horizontally to form 2 blocks. Place both blocks of cheese directly on grill over high heat. Cook uncovered 4 to 6 minutes, turning once, until browned. Remove from grill. Cut each grilled cheese block into 12 cubes to make 24 cubes.
3. Heat tortillas on grill about 30 seconds or until warm, turning once. Fill tortillas with veggie filling, and top with grilled cheese.
1 pound Brussels sprouts, as uniform in size as possible
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat a grill to medium.
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
2 tablespoons butter or margarine, melted
1/4 cup original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 lb) chicken breast tenders (not breaded)
1/2 cup blue cheese dressing
1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing.
High Altitude (3500-6500 ft): Grill over medium-low heat.
1 Serving: Calories 140 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 3g); Protein 11g Percent Daily Value*: Vitamin A 30%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.