Great Grillers: Charlene Patton's May Recipes

Published: May. 23, 2017 at 6:12 AM CDT
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5 tablespoons soy flour blend

1/3 cup granulated sugar

1 teaspoon cinnamon

2 cups sliced peaches (fresh or frozen)

1 cup raspberries

1 cup blueberries

¼ cup brown sugar

¼ cup quick cooking oatmeal

¼ cup margarine, softened

In an 8x8x1-inch square disposable foil pan mix soy flour blend, granulated sugar and cinnamon. Remove 3 tablespoons mixture and reserve for topping. Add peaches, raspberries, blueberries to pan and stir to coat fruit. In a medium bowl combine brown sugar, oatmeal, margarine and reserved flour mixture; using fork or pastry blender cut-in margarine to make coarse crumbs. Spoon crumbled mixture over fruit. Place pan on grill with coals to side for in-direct heat. Cover grill and cook for about 25 minutes until mixture is bubbly in center. Serve warm. Makes 6 servings.

Nutrition per serving (136 g): 225 calories, 8 g fat, 4 g fiber, 1 g saturated fat, 2 g trans-fat, 38 g carbohydrates, 0 mg cholesterol, 73 mg sodium, 2 g protein, 1 mg iron, 27 mg calcium

Grilled Sesame Beef Kabobs

1 pound boneless beef sirloin steak (1 inch thick)

2 tablespoon soy sauce

2 tablespoons lime juice

2 tablespoons vegetable oil

2 tablespoons honey

1 tablespoon sesame oil

2 teaspoons sesame seeds

1 teaspoon grated lime peel

Cut steak into 1-inch pieces and place in re-sealable plastic bag. Add soy sauce, lime juice, vegetable oil, honey, sesame oil, sesame seeds and lime peel to bag and mix well. Refrigerate for an hour. Remove steak from marinade and discard marinade. Thread meat on skewers and cook on grill over medium coals about 8 to 10 minutes per side or to desired doneness. Makes four servings.

Nutrition per serving (118 g): 326 calories, 22 g fat, 0 g fiber, 6 g saturated fat, 0.54 trans-fat, 11 g carbohydrates, 66 mg cholesterol, 656 mg sodium, 22 g protein, 3 mg iron, 11 mg calcium

Grilled Smokey Corn Salad

2 cups Smokey Grilled Corn, cut from cob

1 cup chopped Roma tomatoes

½ cup black soybeans, rinsed and drained

½ cup thinly sliced red onion

½ cup chopped green bell pepper

½ cup chopped red bell pepper

¼ cup sliced green onions

2 tablespoons minced fresh basil

1 tablespoon minced fresh cilantro

¼ cup balsamic vinegar

½ teaspoon salt

¼ teaspoon pepper

In large bowl combine corn, tomatoes, black soybeans, red onion, green and red bell pepper, green onions, basil and cilantro; mix. Add balsamic vinegar, salt and pepper; stir. Refrigerate. Makes 5 cups

Grilled Smokey Corn on the Cob

2 tablespoons vegetable oil

½ teaspoon garlic salt

¼ teaspoon cayenne pepper

¼ teaspoon paprika

4 ears sweet corn, husks removed

In shallow pan combine vegetable oil, salt, cayenne pepper and paprika. Brush over corn. Place corn on hot grill over medium coals and cook 6 to 8 minutes or until the corn is tender. Serves 4.

Vegetable kabob: place potato, mushroom, corn-on-the-cob, bell pepper and cherry tomato on metal skewer; baste with above seasoned oil; grill.

Soy Flour Blend

7 cups all-purpose flour

1 cup soy flour

Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour