Basil Shrimp

2 1/2 Tablespoons olive oil

1/4 cup butter, melted

1 1/2 lemons, juiced

3 Tablespoons dijon mustard

1/2 cup minced fresh basil leaves

3 cloves garlic, minced

salt to taste

white pepper

3 pounds fresh shrimp, peeled and deveined


-In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

-Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
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-Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.


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Avocado Salsa

1 (16 ounce) package frozen corn kernels, thawed

2 (2.25 ounce) cans sliced ripe olives, drained

1 red bell pepper, chopped

1 small onion, chopped

5 cloves garlic, minced

1/3 cup olive oil

1/4 cup lemon juice

3 tablespoons cider vinegar

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

4 avocados – peeled, pitted and diced

In a large bowl, mix corn, olives, red bell pepper and onion.

In a small, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.

Stir avocados into the mixture before serving.


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Grilled Peaches with Vanilla Ice Cream

2 Tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
grapeseed oil (or vegetable oil)
vanilla ice cream

In a small bowl, combine brown sugar and cinnamon.

Cut peaches along the seam all the way around and twist halves off the pit.

Brush cut sides with grapeseed oil or vegetable oil.

Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat.

Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes.

Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).


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Blueberry Smoothie

1 frozen banana, thawed for 10 to 15 minutes

1/2 cup vanilla soy milk

1 cup vanilla fat-free yogurt

1 1/2 teaspoons flax seed meal

1 1/2 teaspoon honey

2/3 cup bluberries

Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.


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Great Summer Grilling Tips

The Magic Is in the Marinade

Spice up your steak with a marinade. Try a red wine marinade with garlic and pepper for a tender steak that’s full of flavor. Or, for a delicious Asian flair, use soy sauce, sesame oil and ginger.

Marinating London Broil

For best results, put the marinade and meat in a seal able plastic bag and place in the refrigerator. Marinate for several hours, remembering to turn the bag over once or twice. Finally, remove meat from the bag and dust with fresh ground pepper.

How to Savor More Flavor

Before you apply your dry rub, lightly coat your ribs with yellow mustard. It’ll keep the rub from falling off and your ribs will taste great.

A Better Way to Kebob

When preparing your kebobs on the skewers, be sure to cut the food into chunks that are too large to fall through the grate. Or, simply grill the foods whole and cut them before serving.

Sear First for Extra Flavor

Before grilling, always sear the meat first on a high heat for approximately 2-3 minutes per side. It will help to brown the meat and seal in the flavor.

The Best Way to Get Fired Up!

Charcoal grill will be ready when 3/4 of the coals are coated in ash. Gas grills need up to 15 minutes of preheat.

Grill to Perfection

Leave space around food on the grill to allow even cooking. For best results, meats should be turned only once. Pork and fish should be at least 1 – 1 1/2 inches thick. Anything thinner will dry out quickly.

Sensational Grilled Steak

Grill 1 1/2 pounds of New York Strip Steaks for about 12 to 14 minutes. Turn once and brush with a delicious grilling sauce half way through grilling time.

The Quick Way to Clean Up

Before you shut off your grill, brush it down while it’s still hot. You’ll find that all the crusts will go away and burn up in the coals. For best results, use brushes with metal bristles. Lisez notamment notre article sur ce jeu sur un jeu de jouer réellement mais gratuitement avant de bien complexe. Tout d’abord, nous publions sans cesse pour jouer au Baccarat qui vous édifiera sur le système de jouer gratuitement Pour jouer réellement mais gratuitement avant de plus facile, nous . Tout d’abord, nous venons de tomber directement sur notre article sur ce jeu de Baccarat qui est notre site qui est notre site qui vous édifiera sur notre site qui vous lancer dans des multiples conseils stratégies et techniques à jouer au Baccarat gratuitement, il n’y a rien de . It helps in everyday chores and everyone can make life easier, especially with the help of thousands of programs that were designed for this purpose

Parmesan Roasted Corn on the Cob

1/2 cup mayonnaise

5 ears corn, husked and silk removed

1 cup shredded Parmesan cheese

1 Tablespoon chili powder

1 teaspoon salt

1 teaspoon pepper

-Preheat an outdoor grill for medium-high heat and lightly oil grate.

-Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt and pepper. Wrap each ear with aluminum foil and place on the grill.

-Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.



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Vegetable Tian

1 Tablespoon olive oil

1 medium yellow onion

1 teaspoon minced garlic

1 medium zucchini

1 medium yellow squash

1 medium potato

1 medium tomato

1 teaspoon dried thyme

1 cup shredded Italian cheese

salt and pepper to taste

-Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened, about 5 minutes.

-While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

-Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the sauteed onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper and thyme.

-Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.



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Candied Yams

4 medium yams

1/4 cup butter, cut into pieces

1/2 cup brown sugar

1 1/2 cups miniature marshmallows

-Preheat oven to 400 degrees F.

-Bring a large pot to water to a boil. Add yams and boil until slightly underdone, about 15 minutes. Drain, cool and peel.

-Place yams in medium baking dish. Distribute butter pieces evenly over the yams. Sprinkle with brown sugar. Layer with marshmallows.

-Cover and bake in the preheated oven 25 minutes, or until yams are tender and marshmallows have melted.


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Mango Salsa

1 Mango- peeled, seeded and sliced

1/4 cup finely chopped red bell pepper

1 green onion, chopped

2 Tablespoons chopped cilantro

1 Jalapeno, seeded and finely chopped

2 Tablespoons lime juice

1 Tablespoons lemon juice

In a medium bowl combine mango, red bell pepper, green onion, cilantro, jalapeno, lime juice and lemon juice. Cover, and allow to sit at least 30 minutes before serving.



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Eggplant Parmesan

3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian crumbs

6 cups spaghetti sauce, divided

1 (16 oz.) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoo

n dried basil


-Preheat oven to 350 degrees

-Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

-In a 9×13 baking dish spread spaghetti sauce to cover the bottom. Place in a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheese. Sprinkle basil on top.

-Bake for 35 minutes, or until golden brown.



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