All Seasons Sizzle With Delicious Meals From The Grill

A majority of Americans are going out to eat-out to their grill, that is-for delicious meals year-round. According to a national Hearth, Patio & Barbecue Association (HPBA) poll, 82 percent of consumers agree that grilling outdoors should be unlimited and enjoyed all year long.

Grilling is inspiring consumers across the country to be more adventurous, with 76 percent of respondents stating that they are willing to prepare vegetables, soups, casseroles and even desserts on the outdoor grill.

"Choosing to cook traditional indoor recipes on an outdoor grill offers consumers the opportunity to add some zest to any meal in a refreshing new way," says Leslie Wheeler, communications director for HPBA. "Whether it's about the ease and effortlessness of grilling, the enjoyment of little to no clean-up or the casual outdoor atmosphere, consumers are turning to the grill to make delicious meals year-round."

To help consumers fire up new mouthwatering meals from the grill, HPBA offers traditional indoor recipes ideal for the outdoor grill. From the latest grilling trends to grilling etiquette and IQ, HPBA can help you make your barbecue a tasty success no matter the season!

Deviled Chicken Thighs

1/4 cup Dijon mustard

2 teaspoons Worcestershire sauce

11/4 teaspoons coarse salt, either kosher or sea salt

1/2 teaspoon dried hot red chili flakes, or more to taste

10 to 12 plump bone-in, skin-on chicken thighs (about 6 ounces each)

At least 30 minutes and up to the night before you plan to grill the chicken, combine the mustard, Worcestershire sauce, salt and chili in a small bowl to make a paste. Coat the chicken thoroughly with the paste, rubbing it over and under the skin, working it as far as possible under the skin without tearing the skin. Place the chicken in a zippered plastic bag and seal. Refrigerate unless you plan to grill the chicken within the next 30 minutes. (If chilled, let the chicken sit at room temperature in the bag for 20 to 30 minutes before proceeding.)

Grill the thighs uncovered over high heat for 3 to 4 minutes, turning to sear all sides. Move the chicken to medium-low heat and continue grilling for an additional 12 to 15 minutes, turning every 3 minutes or so. Watch for flare-ups, shifting the thighs away from the flame if necessary. The thighs are done when the skin is brown and crisp and the juices run clear. Serve immediately. Serves 6.

Vegetarian Indian Food – Health is Wealth

India - A Population of Vegans India is predominantly a Land of Vegetarianism, where a majority of the population is vegetarian. Indians, since the ancient times, are vegetarian by nature since they feel savings of lives of animals would mitigate their sins. While there are a large number of people especially in the Northern States and parts of Southern States who are non-vegetarians and have preferences for non-vegetarian food, yet several states mainly Gujarat, Rajasthan and Haryana are considered to be strict vegetarians. Vegetarian Indian Food is by far the most delicious and sumptuous food consumed by vegetarians. There is a large variety of Indian vegetarian food consists of several Indian vegetarian dishes that are mouthwatering as well as the aroma emanating from the food is totally mesmerizing.

Indian vegetarian food spells good health and a sense of well-being for many of the vegetarians and healthy vegetarian foods are the norm of the day. Delhi - The Sprawling Metropolis Delhi as the capital city is also home for the millions of migrant population that have made the city as their home. The migrant population comprises of people from Gujarat, Haryana, Rajasthan, parts of Tamil Nadu, Karnataka and the list is endless. Indian cuisine place Delhi is clearly a reflection of the tastes of the people whose preference remains for Simple Vegetarian Recipes. There is a plethora of restaurants spread all over the city that serve only vegetarian food. Vegetarian recipes are easy to prepare as they do not need much time and their ingredients are easily available in the market.

Vegetarians delight themselves in relishing delectable Indian vegetarian food which has been collated in varied methods along with the choicest spices to cook tasty and healthy meals simultaneously. A Satisfying Meal The vegetarian food for dinner usually is a satiating meal that has sweetened lime juice or vegetable soup accompanied by papad as starters followed by the main course meal which includes lentils, a dry seasonal vegetable, thick potato or any other vegetable curry, curd or yoghurt with vegetables along with chappatis or rotis, that are commonly known as wheat cakes or fried wheat cakes in oil known as puris. A delectable dessert could be either a sweetmeat like rassagullas or gulab jamuns or an ice cream with a flavor of an individual's choice. The variety is endless and most Indian cuisines. Indian vegetarian meals are generally prepared in low fat oil and are therefore light on the stomach and are easily digestible.

Some Cheap Healthy Recipe Ideas To Be Made At Home By Busy People

Let's face it, we are all busy, over extended, tired. Whether you are working your way through school, providing for a family, a single mother, or a working couple your life and your time are very taxed. Companies like the fast food giants, know this and they exploit it. They are aware that the idea of slaving over a kitchen stove after a long day, while the kids run around screaming is a dread that most people live with everyday, and as such offer you a cheap alternative, the 5 min $10 meal with no cleaning or preparation involved.

I have seen this so many times, a tired and over whelmed mother walking her kids into MacDonald's or the like to feed them and save the hassle of shopping, preparing, cooking convincing the kids to eat and then the horrible clean up at the end. I feel for you I really do, but I also worry about the health of our nation's children as they grow up with this kind of diet. So for that reason I have sat down and made up this little list of a few very healthy, very tasty meals that are cost effective and will consume very little of your time. I hope they are of some help in lightening your already over bearing load.

  1. Sushi rolls These are super easy to make, and can constitute anything from a lunch box meal to a full dinner. The preparation time in minimal, the clean up time is nearly non issue and the health benefits are through the roof.

Here's how it's done!

What you need:

? Nori sheets (seaweed squares)
? Cooked rice
? Cut up a few cucumbers into sticks
? A small saucer with soy sauce
? Your choice of seafood

I tend to use the following for my sushi nights:

Crab meat: comes in long strips and is easy to roll into sushi rolls
Hotate (scallops): see salmon, plus these are a great source of energy.
Salmon: I just love salmon
Muscles: tasty as hell
Tuna with some light mayo: great for the kids if they don't like the idea of fish.

Now making this type of sushi is similar to a burrito, you just start with the Nori, add some rice, then add you choice of raw seafood and cucumber sticks, fold the nori like a burrito, dip it lightly in the soy sauce and enjoy.

Note you can also use left over's like chicken, roast beef etc to make these for the kids lunches the next day. The concept is sushi, but there are many applications.

  1. Simple stir fry.

Grab some basic vegetables; I use cabbage, bean sprouts, chick peas and carrot (thin sliced)
Some thin cuts of meat, I prefer chicken but any will do.
Udon noodles
Soy sauce

Cook the meat with a modest amount of soy, till nearly done, add vegetables, as the vegetables begin to cook add a small cup of water to create a soup, then add udon, cook for a few more minutes. Serve with rice to the side. This dish takes me about 20mins to prepare in total. Simple tasty and healthy.

There are a couple of ideas for now, I will be adding more detailed recipes to my diet pages on INFORM 4 FREE each few weeks so please feel free to stop by and have a look for more simple healthy meal ideas, there are quite a few up there already.

Eat healthy, save money and enjoy meal time together.

Smoked Salmon Recipes

Using smoked foods, including smoked salmon, is an elegant alternative to old standards for entertaining, or even every day meals. It has a unique taste and the flavors of natural wood smoke, seasonings, and brines. The quality, texture, and taste of salmon lend themselves to outstanding quality and versatility in recipes. Smoked salmon can be used for appetizers or main courses for breakfast, lunch, or dinner.

Smoked salmon is commonly seen on breakfast or weekend brunch menus as a delicious option. Classic Nova style sliced smoked salmon is delectable on its own or paired with bagels, cream cheese, capers, and onions. It also works well for delightful brunch recipes such as the following frittata:

Smoked Salmon, Leek, and Dill Frittata

1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips


Preheat broiler. Melt butter in medium, nonstick, ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

Smoked salmon is also frequently seen as a wonderful appetizer or hors d?oeuvre, and again, it stands alone beautifully, but can also be enjoyed in many recipes. An elegant smoke salmon recipe to serve for entertaining special guests could be the Caviar and Salmon Blini Tortes, which are sure to impress.

Caviar and Salmon Blini Tortes
For Egg Salad

1 hard-boiled egg, finely chopped
2 tablespoons sour cream
1 tablespoon finely chopped chives

For Blini

2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 large egg, separated
1/2 stick unsalted butter, melted and cooled, divided

For Filling

1/4 lb thinly sliced smoked salmon at room temperature
2 oz trout caviar, such as rainbow- trout caviar, or salmon roe
Garnish: sour cream; chopped chives


Make egg salad:
Stir together all ingredients and a pinch of salt.
Make blini:
Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter. Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
Fill tortes:
Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini and serve.

Using smoked salmon recipes for a main course makes a statement with the distinctive taste that sets it apart from the ordinary. North Atlantic salmon is available as well as wild Alaskan Sockeye salmon. Both can be prepared hot or cold smoked with unique spice blends for their characteristic flavor. The following main dish pasta recipe uses the smoked salmon combined with cr?me fraiche and herbs to complement the flavor.

Smoked Salmon Pasta Verde

1 1/2 cups dry white wine
3/4 cup cr?me fra?che or sour cream
12 ounces dried fettuccine
8 ounces small sugar snap peas (about 2 cups), strings removed, or thawed frozen shelled edamame
1 cup thinly sliced green onions (about 5)
1/3 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in cr?me fra?che.
Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, and then return to pot.
Pour cr?me fra?che mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

Sugartown Smoked Specialties, Inc. offers smoked salmon, and has an expertise smokehouse staff who pays particular attention to detail in preparing their smoked foods. The result is exceptional tasting smoked seafood, fowl, pork, and other specialties offered by . Products are available on line, and at their retail location in Chester County, Pennsylvania.

Savor The Best Foods Of Summer, From Garden To Market

Like summer itself, summer foods should be laid-back and fun. And with garden and market produce in abundance, summer is a great time to reap the maximum health benefits of fruits and vegetables at their peak with recipes from "The South Beach Diet Taste of Summer Cookbook" (Rodale).

"When you eat freshly harvested whole fruits and vegetables, in addition to whole grains, good fats like olive and canola oil, lean protein and low-fat dairy," says Arthur Agatston, M.D., creator of the South Beach Diet, "you not only improve your health but get the greatest enjoyment from eating."

From refreshing soups and salads to sumptuous desserts, the possibilities for great summertime meals are endless. But "The South Beach Diet Taste of Summer Cookbook" is far more than a single-season cookbook; many of the recipes in the book can easily be adapted to what's freshest in the market at any time of year.

Seared Scallops with Summer Vegetables (Phase 3)

Prep Time: 15 minutes

Cook Time: 5 minutes

Makes 4 servings

To enjoy on Phase 1 or 2, omit the corn.

4 tsp. extra-virgin olive oil

11/2 pounds sea scallops, cleaned (about 20)

1/4 teaspoon salt

Freshly ground pepper

1 medium zucchini, halved lengthwise and thinly sliced into half-moons

1/2 small onion, finely chopped

2 garlic cloves, minced

1 cup cherry tomatoes, halved

3/4 cup frozen edamame, defrosted

1 small ear of corn, shucked and kernels sliced off cob (1/2 cup kernels)

2 Tbsp. chopped fresh basil

In large, nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add scallops, sprinkle with 1/8 teaspoon salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2 to 3 minutes per side. Transfer to a plate and keep warm.

Reduce heat to medium and add remaining oil to pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame and corn; cook until tomatoes begin to break down, about 3 to 4 minutes. Return scallops to the pan and sprinkle with remaining salt and pepper to taste; reheat for 30 seconds or until heated through. Stir in basil. Divide among 4 plates and serve warm.

The Original Old Fashion Paczki Recipe

This is the original recipe for making paczki that was brought from Europe by my wife?s grandmother when she first arrived at Ellis Island and the onward to Pennsylvania where she finally settled.
Just how old this recipe really is I have no idea but the only thing I know is how good the paczki?s are.

You must follow this recipe exactly or it will not work well, I know, I have tried to create some shortcuts that were ok but not as good.

This recipe yields 4dozen of the most delicious punczki that you ever had.

Remember all ingredients should be room temperature.

? ounce yeast in ? cup warm water
warm ? quart milk
add to the yeast and warm milk 3 cups flour and let rise for about ? hour to create what is called a sponge.

2.Put together:

? quart warm milk
? lb. Butter
2 tablespoons shortening
? cup sugar
2 tablespoons whiskey

3.Mix steps 1 and 2 with 6 eggs, pinch of salt, 9 cups flour and mix until you get a really good textured dough.

Let the dough rise until double in size, cut the dough into 2 ounce pieces and form balls.

Place the dough balls on a well oiled flat pan, let them rise for about ? hour to about ? hour.

Fry dough balls in 350 degree oil until well browned on both sides then put them on a brown paper bag to drain the oil form frying.

Let cool for a while and fill using a pastry bag with a tip that has a whole about the size of a pencil, roll in sugar or 10x sugar and enjoy with a hot cup of coffee.

You can fill them with prune leckvar or any jellies that you like.

Easy Recipes – Classic Enchiladas

This is another post in my easy recipes series, aimed at new students who are leaving home and suddenly find themselves having never cooked a real meal before. If you're keeping up with my other articles, you should be able to cook for yourself at least a couple of nights a week by now, and you should have realized how fun it is to cook for yourself, and how much better the food can be compared to the rubbish pre-made stuff they sell at the store. Well, today I'd like to add another easy recipe to rapidly growing arsenal of awesomely tasty food with which to impress your new university buddies and potential female interests! Today we're going to head to Mexico and make a simple and easy basic Enchilada.

An Enchilada to you or I is basically a corn tortilla wrapped around some fillings, with cream on the top and baked. The Enchiladas traditionally sold by street vendors in Mexico though are actually just plain tortillas, dipped in sauce and eaten without fillings! Don't worry though, we'll be making the tastier and altogether more filling kind that are wrapped around something. Here's what you'll need to serve about 2 people, and as ever I implore to try this out yourself before attempting to woo a date with it… Ingredients: 1 skinless chicken breast 1 package of tortillas 1 cup of cream 1 cup of mushrooms 1 garlic clove 1 tbsp of butter 100g grated cheese Instructions: Place the chicken in some boiling water with the garlic and a little salt. Simmer it for 45 to 55 minutes.

It should be really soft by now, so after draining the water, shred the chicken using your fingers. Next, melt the butter in the pan then add the chicken, the cream, and after a little while the mushrooms. Stir everything for 7 minutes and set some of the mix aside. Finally, spoon some of the chicken mix onto the tortillas, wrap them and close them with a toothpick. Put them in a dish suitable for baking, scatter the grated cheese on top, and bake them on medium heat for about 20 minutes. Personally, I suggest serving them with a nice little salad on the side, so hurry up and make one while they're baking. If you think those were tasty, wait till you try all the other enchilada recipes here. Also, check back to my author page for some more in the easy recipes series. Together, we will show the girls that guys can be awesome cooks too!

Casein Allergy Paleo Casein Free Diet

There are several intolerances associated with dairy. Those intolerances are lactose intolerance, milk allergy and casein allergy. Casein allergy is an immune system disorder. Casein is a primary type protein found in milk and milk derivatives. There are 25 proteins found in milk. The two most common allergenic proteins are casein and whey. Some manufactured foods can contain casein. Casein allergy is more common in children than adults. Most children outgrow the allergy but for some casein allergy continue into adulthood. The immune system mistakenly alerts the body that the protein in milk is harmful. The body's reaction is the release of chemical such as histamine. Symptoms can be rashes, eczema, runny nose, swollen lips and or stomach cramps. More severe reaction is anaphylaxis. Casein allergy is inherited. Note that manufactured foods may contain casein. Casein allergy requires the elimination of dairy from the diet. A professional doctor should be consult for any food allergies.

Read the labels and check for casein-free products. Food containing Casein: - Milk - Cheese - Yogurt - Butter - Margarines - Ice Cream - Bread - Pastry - Foods and beverages containing milk Hidden sources of Gluten or Casein -Food additives, malt flavoring, modified food starch and etc. - McDonald's Corp French fries contain milk-derived and gluten (reference) - Some fast foods - Some processed foods-Many vitamins and medications use gluten as a binding agent-Some cosmetics-Lipstick and lip balms-Toothpaste-Postage stamps (only used the self adhesive-Play dough The Paleo Diet is milk, gluten, soy and preservative free. Milk contains saturated fats and has calcium. The Paleo diet alternatives to dairy are: - Almond Milk: Unsaturated fats, lactose free and contains calcium - Coconut Milk: Saturated fats, lactose free and contains calcium - Hazelnut Milk: 75% unsaturated fats Paleo Cashew Coconut ShakeCoconut Milk is a good cow's milk plant based alternative.

Contains no animal fats. Coconut milk is a saturated fat. Low carb milk contains calcium and a host of vitamins and minerals. Ingredients - 3 tbs shredded coconut - 2 tbs cashew butter - 1 cup coconut milk or almond milk - 2 ripe bananas peeled - 4-6 fresh mint leaves or 2 tablespoons dried mint - 2 tbs cinnamon (to taste) - 2 tbs honey (optional honey not allowed in Orthodox Paleo Diet) - 6 ice cubes Instructions - Place all ingredients into a blender and blend on high speed for 30seconds.- Serve and Top off with fresh mint leaves or dried mint Serve