RECIPE OF THE DAY! 1-2-3 GRILLED TUSAN PIZZA

Try this easy-to-make recipe for a light and delicious homemade pizza.
These delicious pizzas only require three ingredients, and at 337 calories per serving, you can feel free to savor each bite! Grilling the bread will give it a craspy texture and makes it band friendly.. ENJOY!

Makes 4 Servings

Active: 7 minutes
Total: 15 minutes

Ingredients

4 Mediterranean-style flatbreads or pocketless pitas

1 tub (10 1/2 oz) Buitoni Tuscan or Classic Bruschetta

1 cup shredded mozzarella

Preparation

1. Heat outdoor grill. You’ll need a baking sheet or large tray as a work surface.

2. Brush flatbreads with 2 tsp oil and place directly on grill. Grill 1 1/2to 2 minutes until bottoms are lightly charred. Place charred side up on baking sheet. Spread top of each with scant 1/3 cup bruschetta, then top each with 1/4 cup mozzarella.

3. Return pizzas to grill. Close cover and grill 1 to 2 minutes until bottoms are lightly charred and toppings warm. Garnish with torn basil leaves if desired. Cut in wedges.

Different Takes

1. Instead of using bruschetta, spread the flatbreads with prepared pesto.

2. Add strips of grilled chicken or shrimp.

3. Top with baby arugula leaves and shaved Parmesan.

337 calories Per serving

RECIPE OF THE DAY! GRILLED CEDAR-PLANKED SALMON

I went to a freinds house one day and she made this and I loved it. What a different way to fix Salmon and to capture it's wonderful flavors from both the salmon and the Cedar-Plank.

prep time 10 min
total time 4 hr 35 min

Makes 8 servings

INGREDIENTS

1 untreated cedar plank (14x7x1 inch)

1/2 cup KRAFT Sun-Dried Tomato Dressing

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped sun-dried tomatoes

1 Tbsp. oil

1 salmon fillet (2 lb.), 1 inch thick


Preparation

IMMERSE plank in water, placing a weight on top of plank to keep it
submerged. Soak at least 4 hours or overnight.

HEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.
GRILL 10 min. Brush fish with dressing mixture; grill 10 min. or until fish
flakes easily with fork.

Note & Tip:

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. Keep a spray bottle
of water close at hand if needed for flare-ups.

Salmon can also be grilled on a sheet of heavy-duty foil instead of the cedar plank.

190 Calories per serving

RECIPE OF THE DAY! BBQ TURKEY TOP WITH A MUSTARD SAUCE

Barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they're an inexpensive source of protein. But no matter what time of year we're having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving. In this preparation however, slowly cooked on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn't taste anything like Thanksgiving turkey. It just absorbs the smokiness from the grill and the tang from the sauce. Outside of the holiday bird, this is hands down the best turkey I've ever had.

Makes 4-8 Serves

Ingredients

4 to 6 turkey legs and/or thighs, trimmed of excess fat
Salt
Vegetable oil

South Carolina Mustard BBQ Sauce:

4 Tbsp butter

1/2 onion, grated (use a box grater or cheese grater)

1/2 cup cider vinegar

1/2 cup brown sugar

1/2 cup yellow mustard

1 Tbsp dry mustard

1 teaspoon cayenne

1 bay leaf

Salt to taste

Preparation

1. Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.

2. Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.

3. Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.

4. Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.

5. Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.

6. Once you've moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.

7. After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.

Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don't have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.

You can continue to baste with the sauce every 15 minutes or so until the meat is done.

8. When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.

Serve with extra sauce, and plenty of napkins!

150 calories per serving

RECIPE OF THE DAY "GRILLED-ROASTED NECTARINES"

For a casual end to a great evening, grilled nectarines will become your favorite go-to desert. The dry, high heat intensifies the fruit's flavors, creating a sweet-and-smoky succulence. Garnish with a simple salsa of blueberries, strawberries, and raspberries.

Makes 4 servings.

2 cups strawberries, hulled and coarsely chopped

1/2 cup raspberries

1/3 cup blueberries

2 tablespoons sugar

2 teaspoons finely chopped crystallized ginger

1 teaspoons fresh lemon juice

Pinch of salt

4 medium ripe nectarines, cut in half and pitted

Nonstick cooking spray


1.Prepare salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and pinch salt. Set aside. Makes 2 cups.

2.Prepare outdoor grill for direct grilling on medium. Spray cut sides of nectarine halves with nonstick cooking spray. Place nectarine halves on hot grill grate and cook 5 to 6 minutes, or until lightly charred and tender, turning over once.

3.To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.


130 calories per serving.

RECIPE OF THE DAY " CAJUN STYLE RED SNAPPER"

Cajun cooking is a Louisiana culinary tradition combing French technique with traditional Southern ingredients and there bold spices.

Makes 4 servings

1 1/4 pounds red snapper fillets

1 tablespoon paprika

2 coves garlic, minced

1 shallot, finely chopped

1 teaspoon freshly ground pepper

1 teaspoon cayenne

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 tablespoon olive oil

2 tablespoon fresh lemon juice

1 tablespoon finely chopped chives

1 lemon, cut into wedges

1. preheat the grill; place the grill rack 5 inches from the coals.

2. spray a sheet of heavy-duty foil with nonstick spray; place the snapper, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt, and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

3. transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Per serving (1/4 of fish) 187 calories