(Family Features) As you plan your summer fun, think also about adopting healthy habits that can help keep your blood pressure under control. When your blood pressure is consistently high – a condition called hypertension – blood flows through arteries at higher-than-normal pressures. This can cause serious health problems not just for your heart, but also for your blood vessels, kidneys, eyes and brain.

Hypertension affects women and men of all ages but making small lifestyle changes can go a long way toward prevention. Start with updating your summer menu with delicious, heart-healthy recipes, like Hawaiian Huli Huli Chicken.  

Following a heart-healthy eating plan, such as the Dietary Approaches to Stop Hypertension (DASH), which emphasizes vegetables, fruits, whole grains, fish, poultry, beans, nuts, low-fat dairy and healthy oils, can help keep your blood pressure in a healthy range. Developed through research by the National Heart, Lung, and Blood Institute (NHLBI), DASH focuses on reducing sodium and limiting foods that are high in saturated fat, including fatty meats, full-fat dairy and tropical oils.

Along with adding healthy recipes to your summer menu, NHLBI’s The Heart Truth program encourages these healthy habits that can help you control blood pressure:

Move more: Aim for at least 150 minutes (2 1/2 hours) of physical activity each week. Try keeping yourself on pace each week by shooting for 30 daily minutes of activity over five days.

Aim for a healthy weight: Research shows adults with overweight and obesity can lower their blood pressure by losing just 3-5% of their weight. Ask a friend or family member to join a weight loss program with you; social support can help you both stay motivated.

Manage stress: Reduce stress – which can increase blood pressure – with meditation, relaxing activities or support from a counselor or online group.

Quit smoking: Smoking damages your heart and blood vessels. Call 1-800-QUIT-NOW or find other resources available online.

Get your summer off to a heart-healthy start by talking to your health care provider about your blood pressure numbers and what they mean. To learn more about heart health and blood pressure, visit hearttruth.gov and find DASH-friendly recipes at healthyeating.nhlbi.nih.gov.

Watch video to see how to make this recipe!

Hawaiian Huli Huli Chicken

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Sauce:

• 2          tablespoons ketchup
• 2          tablespoons light soy sauce
• 2          tablespoons honey
• 2          teaspoons orange juice
• 1          teaspoon garlic (about 1 clove), minced
• 1          teaspoon ginger, minced

• 12        ounces boneless, skinless chicken breast (about 2 large breasts), cut into 1-inch cubes (about 24 cubes)
• 1          cup fresh pineapple, diced (about 24 pieces)
• 8          wooden skewers (6 inches each), soaked in water

1. To make sauce: Combine ketchup, soy sauce, honey, orange juice, garlic and ginger; mix well. Separate into two bowls and set aside.
2. Preheat grill to medium-high heat. Preheat oven to 350 F.
3. Alternately thread three chicken cubes and three pineapple chunks on each skewer.
4. Grill skewers 3-5 minutes on each side. Brush or spoon sauce from one bowl onto chicken and pineapple every other minute. Discard remaining sauce from first bowl.
5. To prevent chicken from drying out, finish cooking to minimum internal temperature of 165 F in oven. Using clean brush or spoon, coat with sauce from remaining bowl before serving.

Source: National Heart, Lung, and Blood Institute

(Family Features) The end result of perfectly cooked chicken is a mouthwatering meal that smells just as good as it tastes and beckons loved ones to the patio. To achieve that juicy, tender flavor that brings family and friends together, it’s important to keep a few safety and grilling tips in mind.

Fire up your grill, season poultry to perfection and serve a safely cooked meal at your next backyard barbecue with this advice from the experts at Perdue Farms.

Maximize Your Budget
For a flavorful meal without breaking the bank, consider less-expensive cuts of meat like bone-in thighs or drumsticks, or cook a whole chicken that can last for several meals. In addition to the savings at the grocery store, these cuts can also withstand hotter temperatures on the grill for juicy and tender results.

Save a Little Time
One easy way to maximize your time around the grill while cutting down on prep and mess is using a pre-cut option like Perdue Fresh Cuts Diced Chicken Breast, a perfect solution for kebabs. Recipe ready in an easy-peel package, the chickens are hatched and harvested in the United States with an all-vegetarian diet and no antibiotics, hormones or steroids.

Add Favorite Seasonings
Because seasonings can sometimes come off on the grill, try seasoning both before and after grilling for a better-tasting final result. If you’re planning to marinate, be careful to avoid over-marinating as acid-based marinades can start breaking down meat fibers. Remember before and while seasoning raw meat to keep proper safety practices in mind. Wash your hands, cutting boards, knives, scissors, the sink and all work surfaces for 20 seconds with hot, soapy water, and don’t allow raw meat or its juices to touch other foods.

Trust the Thermometer
Once your grill reaches the desired heat, put chicken on the grates with confidence by trusting a meat thermometer to measure doneness. This Easy Kona Pineapple Chicken Kebabs recipe, for example, calls for 10-12 minutes on the grill, but it’s important to check for an internal temperature of 165 F rather than simply relying on recommended cook times. Be sure to serve using a clean platter and utensils, never ones touched by raw meat. Refrigerate any leftover chicken immediately and use within 3-5 days.

For more grilling tips, visit perdue.com/how-to/grilling.

Easy Kona Pineapple Chicken Kebabs

Prep time: 45 minutes
Cook time: 15 minutes
Servings: 4

• 1 can (6 ounces) pineapple juice
• 2 tablespoons vegetable oil
• 1 lime, zest and juice only
• 1 tablespoon sugar
• 1 piece (1 inch) fresh ginger, grated
• 1/2 teaspoon red pepper flakes
• 1 package Perdue Fresh Cuts Diced Chicken Breast
• 1/2 fresh pineapple, cut into 16 chunks
• 1 large red bell pepper, seeded and cut into 16 (1-inch) chunks
• 4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

1. In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes.
2. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.
3. Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.
4. Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

Source: Perdue Farms

(Family Features) Enjoy flavorful meals straight off the grill this summer with these delicious recipes that put New Zealand grass-fed lamb at the center of your plate.

These Endless Summer Grass-Fed Lamb Burgers are topped with a fresh herb salad and juicy tomatoes on brioche buns. Or, for a spiced sensation, try Grass-Fed Lamb Meatball and Veggie Skewers that pair lamb, bell peppers and onions with a robust herb sauce.

These recipes can become summer favorites thanks to versatile and flavorful lamb from Atkins Ranch, available at your local Whole Foods Market. The lamb is 100% grass-fed and humanely raised in New Zealand, just as nature intended. Allowed to graze freely over lush green hills and pastures 365 days a year, the result is a lean, finely textured, flavorful meat that’s easy to cook – simply prepare the same way you would grass-fed beef.

Visit beefandlambnz.com for more recipes, cooking tips and inspiration.

Endless Summer Grass-Fed Lamb Burgers

Prep time: 1 hour, 20 minutes
Cook time: 1 hour
Servings: 4

Burgers:

• 1 1/2 pounds Atkins Ranch grass-fed Ground Lamb
• 1/4 teaspoon kosher salt
• 4 brioche buns
• 1 medium tomato, sliced into rounds

Spread:

• 2/3 cup full-fat Greek yogurt
• 1 clove garlic, grated
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard

Salad:

• 1 small English cucumber, thinly sliced
• 2 green onions, thinly sliced into rounds
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon fresh dill, chopped
• 1/4 cup micro greens
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons olive oil

1. To make burgers: Gently divide lamb into four equal parts and shape into rounds slightly larger than buns. Cover and refrigerate at least 1 hour.
2. To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers.
3. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, micro greens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
4. Preheat grill to medium-high heat, creating hot and cool zones. Salt patties then grill about 6 minutes on each side until internal temperature reaches 150 F. As patties near 150 F or start to brown, move to cool zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
5. To assemble burgers, add dollop of spread to bottom buns. Top each with one tomato slice, one lamb burger, salad and top bun.

Grass-Fed Lamb Meatball and Veggie Skewers with Herb Sauce

Prep time: 1 hour, 30 minutes
Cook time: 30 minutes
Yield: 6 skewers

Lamb Meatballs:

• 6 wooden skewers
• 1 pound Atkins Ranch grass-fed Ground Lamb
• 2 large eggs, whisked
• 2/3 cup Italian breadcrumbs
• 1 teaspoon olive oil
• 1/2 cup yellow onion, finely minced
• 1 clove garlic, minced
• 1/4 teaspoon coriander seeds, crushed
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste

Veggies:

• 1 medium red onion
• 1 medium green bell pepper
• 1 medium red bell pepper

Herb Sauce:

• 1 cup flat leaf parsley leaves
• 2 teaspoons fresh rosemary leaves, minced
• 2 tablespoons capers
• 1 lemon, juice only
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil

• Italian bread, grilled

1. To make lamb meatballs: Soak wooden skewers in water 10 minutes. In large bowl, break apart ground lamb then add whisked eggs and breadcrumbs. In small saute pan, add olive oil and saute yellow onion and garlic with coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
2. To make veggies: Cut onion and bell peppers into 1-inch stacks.
3. Add ground lamb meatballs to skewers, alternating with peppers and onions. Cover and refrigerate at least 1 hour.
4. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until ready to serve.
5. Preheat grill to medium-high heat. Grill skewers about 3 minutes on each side, or until meatballs reach internal temperature of 150 F. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

Source: Beef + Lamb New Zealand

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Watch video to see how to make this recipe!

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Servings: 2

Blue Cheese Chive Butter:

• 4          ounces unsalted butter, cubed
• 4          ounces blue cheese
• 1          tablespoon fresh chives, minced
• 1/4       teaspoon kosher salt
• 1/4       teaspoon black pepper

Filet Mignon:

• 2          Omaha Steaks Private Reserve Filet Mignons
• Omaha Steaks Private Reserve Rub

1. To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper. 
2. Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.
3. Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.
4. Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm. 
5. To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.
6. Prepare grill for 500 F direct heat.
7. For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.
8. Rest 7-8 minutes before serving.
9. Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

Source: Omaha Steaks

(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.

Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.

Find more summer favorites at OmahaSteaks.com/Summer.

Fried Lobster Po Boy Cheeseburgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2 cup mayonnaise
• 1 1/2 tablespoons minced pimentos
• 1 tablespoon Dijon mustard
• 1 tablespoon minced bread and butter pickles
• 1 pepperoncino, seeded and minced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 3 dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 large egg
• 1 tablespoon water
• 2 dashes hot sauce
• 1/4 cup potato chips, finely blended in food processor
• 1/3 cup panko breadcrumbs
• 1 tablespoon minced flat leaf Italian parsley
• 2 Omaha Steaks Cold Water Lobster Tails (5 ounces each)

Cheeseburgers:

• 1 pound Omaha Steaks Premium Ground Beef
• salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, at room temperature
• 2 brioche buns
• 2 slices yellow cheddar cheese
• 3 leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

Pico de Gallo:

• 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
• 3 tablespoons white onion, diced into 1/4-inch pieces
• 1 tablespoon fresh cilantro, chopped fine
• 1 teaspoon jalapeno, minced fine, with seeds
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sea salt

Guacamole:

• 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• 1/4 cup pico de gallo
• 1 tablespoon fresh garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon jalapeno, minced
• 1/2 teaspoon sea salt

Shrimp Tostadas:

• 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 cup canned refried pinto beans or refried black beans
• 4 tostada flats
• 1 cup shredded romaine lettuce
• 1 cup guacamole
• 1 cup pico de gallo
• 2 tablespoons shredded Cotija cheese
• 4 cilantro sprigs
• 4 lime wedges

1. To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
2. To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
3. To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
5. Heat refried beans and spread 2 tablespoons beans on each tostada flat.
6. Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
7. Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.

Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Southwest Steak Rub:

• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin

Parmesan-Herb Fries:

• 1 package (16 ounces) Omaha Steaks Steakhouse Fries
• 1/2 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1 tablespoon fresh Italian parsley, minced

New York Strip Steaks:

• 2 Omaha Steaks Butcher's Cut New York Strips
• Southwest steak rub
• 1/4 cup grapeseed oil
• 2 ounces unsalted butter, cold

Peppercorn Cream Sauce:

• 1/2 cup brandy
• 3/4 cup beef stock
• 1/2 cup heavy cream
• 2 teaspoons peppercorn medley, coarsely cracked
• salt, to taste
• pepper, to taste

1. To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
2. To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
3. In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
4. Remove fries from oven and toss with Parmesan herbs.
5. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
6. In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
7. Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
8. To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
9. Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
10. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.

Source: Omaha Steaks

Burgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies.

Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies:

1. Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks.
2. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe.
3. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan.
4. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior.
5. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take.

Find more grilling tips at Culinary.net.

Photo courtesy of Getty Images

(Family Features) Becoming a master of the grill doesn’t have to be complicated. Test out these seven tips for quick marinades, flavorful sauces and marinade hacks to take your summer grilling to the next level.

Find more recipes and tips at McCormick.com or check out McCormick on Facebook and Pinterest.

1. The 5-Minute Marinade

If you want flavorful meat but don’t have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade, such as the one in this Sweet and Smokey Grilled Flank Steak. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and discard remaining marinade.

2. Bring Your Favorite Brew to the Grill

Don’t just drink that beer; add it to your marinade. This recipe for Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce combines a generous pour of your favorite Mexican-style beer with a zesty marinade mix, brown sugar and lime juice for a spicy, citrusy marinade and glaze.

3. Pep Up Produce

Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. These Cabbage Steaks with Bacon Blue Cheeseblend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every last one of your taste buds.

4. Go for White Barbecue Sauce

Discover the south’s tangy little secret, white barbecue sauce. This White BBQ Sauce with Smoky Chicken artfully blends the creamy sauce – complete with the bite of creole mustard and horseradish – with smoked chicken. You can also use it as a dip for fresh veggies or drizzled over salad greens.

5. Grill a Whole Fish

Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. To prepare this Applewood Grilled Whole Fish, start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.

6. Switch Up Your Sear

An imperfect sear can result in dry, tough meat. Instead, use this recipe for Sweet Soy Bourbon Chickento practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.

7. Accent Chimichurri with Blue Cheese

Blue cheese adds intense flavor to the classic garlic-tang of chimichurri. Try it with this recipe for Beer Marinated Flank Steak with Blue Cheese Chimichurri.

Source: McCormick

(Family Features) Potatoes are the top food eaten alongside grilled main dishes, according to the NPD Group, so why not put potatoes on the grill too? Try grilling thick potato planks, skewered potato chunks, or colorful halved fingerlings in a zesty rub like these Flame-Licked Fingerlings, created by award-winning cookbook authors Karen Adler and Judith Fertig, also known as the “BBQ Queens.”

“A lot of people don’t know you can grill potatoes,” said the BBQ Queens. “They’re sturdy enough to hold up well on the grill, versatile enough to grill in many different ways and the nutritional boost is a welcome addition to any meal.”

In fact, one medium-size (5.3 ounce) potato has no fat, sodium or cholesterol, provides 45 percent of your daily value of vitamin C, and has more potassium than a banana. Plus, cooking potato side dishes on the grill helps to minimize clean-up, and doesn’t require the heat of an oven during the warmer months.

Visit www.potatogoodness.com to find more recipe ideas for putting potatoes on the grill, including a colorful Grilled Potato Bake which incorporates multiple potato types for a flavorful side dish. You can also sign-up to receive a new recipe in your email in-box each week.

Flame-Licked Fingerling Potatoes with Spud Rub

Created by The BBQ Queens for the U.S. Potato Board
Makes: 4 side dish servings

Spud Rub:

• 1 tablespoon onion powder
• 2 teaspoons lemon pepper
• 1 ½ teaspoons paprika
• 1 ½ teaspoons smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin

Potatoes:

• 1 pound fingerling potato mix
• 2 teaspoons olive oil
• 1 tablespoon Spud Rub

1. For the rub, combine all ingredients in a glass jar, close the lid and shake to blend. Store at room temperature.
2. Prepare a medium-hot fire in your grill.
3. Place the potatoes in a bowl, drizzle with the olive oil and sprinkle with Spud Rub. Toss to coat.
4. Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine 1/2 cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.

Nutritional information per serving: Calories: 110, Fat: 2.5g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 125mg, Carbohydrates: 20g, Fiber: 1g, Sugars: 0g, Protein: 3g, Vitamin A: 2%, Vitamin C: 40%, Calcium: 0%, Iron: 6%, Potassium: 6mg.

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
7. Do not allow children to tamper or play with the cylinder or grill.
8. Do not smoke while handling a propane cylinder.
9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

Spätzle Salad With Grilled Vegetables

Ingredients

• Canola oil for brushing grill
• 1/3 cup canola oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon German mustard
• 1 garlic clove, minced
• Sea salt and freshly ground pepper to taste
• 1 red pepper, cut in 1-inch pieces
• 1 green pepper, cut in 1-inch pieces
• 2 zucchini, cut in 1-inch pieces
• 1 eggplant, cut in 1-inch pieces
• 1 pound spätzle
• Fresh basil to garnish

Preparation

1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.

Serves

Serves 6 to 8

Grilled Peaches and Lemon Loaf

Ingredients

• Canola oil for brushing grill
• 2 tablespoons canola oil
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cinnamon
• 4 fresh peaches, halved and pitted
• 1 lemon loaf cake sliced into 8 pieces*
• Dark German chocolate shavings
• Mint sprigs

Preparation

1. Heat grill on medium heat. Brush grill with canola oil.
2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.

Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients

• Canola oil for brushing grill
• 1 pound lean ground turkey
• 1 1/2 cups shredded German Emmentaler cheese, divided
• 1 cup German sauerkraut with wine, squeezed dry
• 1/4 cup plain breadcrumbs
• 1 egg white
• 2 tablespoons Bavarian mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 pretzel rolls or other sandwich rolls, split horizontally and toasted

Mustard Sauce

• 1/3 cup canola oil
• 1/4 cup German mustard
• 2 tablespoons sherry wine vinegar
• 2 tablespoons minced dried cranberries

Accompaniments

• German pickles, red onion rings, sliced tomatoes and lettuce leaves

Preparation

1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.

Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

(Family Features) Popular in restaurants across the country, Brazilian — or churrasco-style — barbecue is making a move to the backyard, as cited in the McCormick Flavor Forecast® 2014: Grilling Edition. It’s a natural fit for patio gatherings, especially those cheering on a team during soccer’s biggest tournament.

The long skewers of slow-roasted meat common in Brazilian restaurants are surprisingly easy to recreate at home. By incorporating zesty seasonings and using a quick marinating technique, grillers can easily create tender roasted meat bursting with Latin American flavor.

“This take on Brazilian barbecue has all the elements of great summer party food — it’s served on individual skewers, takes minutes to make, and is a great way to get all your guests in the soccer spirit,” said Chef Kevan Vetter of the McCormick Kitchens. “My favorite part of this recipe is the five-minute marinade — just massage the marinade into the meat to pack in the flavor, eliminating additional time in the fridge.”

Have some Brazilian barbecue tips and recipes of your own? Share with us at www.FlavorofTogether.com or on social channels using #FlavorStory. For every story shared, McCormick will donate $1 to United Way to help feed those in need as part of its 125thAnniversary.

For more Brazilian recipes and ideas, from spicy guava chicken wings to chimichurri potato salad, visit www.grillingflavorforecast.com and www.pinterest.com/mccormickspice, or join the Grillerhood at www.facebook.com/grillmates.

Brazilian-Style Garlic-Cilantro Steak Skewers

Ingredients

• 1 package McCormick® Grill Mates® Garlic Herb & Wine Marinade
• 1/4 cup oil
• 1/4 cup water
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon white vinegar
• 1 teaspoon McCormick® Coarse Ground Black Pepper
• 2 pounds boneless sirloin steak, cut into 2-inch chunks
• 1/2 cup grated Parmesan cheese, divided

Preparation

1. Mix marinade mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak in marinade for 4 to 5 minutes, so meat absorbs marinade.
2. Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.
3. Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.

Serves

8 servings

SOURCE: McCormick & Company, Inc.