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The Hood Magazine

Favorite Recipes: Staff Picks

07/01/2013 06:07PM ● By Anonymous

Grilling Recipes

Each and every issue of 'Hood magazine has an assortment of fantastic breakfast, lunch, and dinner recipes, as well as snacks, so you can feed your family yummy healthy meals. We also provide a handy shopping list to make it even easier for all you families on the go! Here are some of our staff's favorites!

Sweet Veggie SkewersSweet Veggie Skewers

  • 1 Japanese eggplant (about 1 lb), cut into rounds & halved
  • 24 cherry tomatoes
  • 1 orange pepper, cubed
  • 1 zucchini, cut into rounds & halved
  • 1 sweet onion, cut into rounds & quartered
  • Marinade
  • 3 tbsp canola oil
  • 3 tbsp orange juice
  • 1 tsp honey
  • 1/4 tsp chili powder
  • 1 clove garlic, minced
Whisk together marinade ingredients and pour over cut vegetables in a wide, shallow dish. Let sit for 5 to 10 minutes. Thread vegetables onto 12 skewers. Grill, brushing with extra marinade, for 5 minutes per side or until veggies are lightly charred.

Sweet Hawaiian Mini BurgersSweet Hawaiian Mini Burgers

Provided by the South Dakota Beef Council
  • 1 lb ground beef
  • 1 tbsp Worcestershire sauce
  • 4 canned pineapple slices, drained
  • 12 Hawaiian sweet or small whole wheat
  • dinner rolls, split
  • lettuce
  • Sauce
  • 1/4 c barbecue sauce
  • 1/4 c pineapple preserves
  • 1 tbsp packed brown sugar

Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties. Set aside. Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, and keep it warm. Brush burgers with remaining sauce after turning. Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.

Barbecued BananasBarbecued Bananas

  • 4 bananas
  • 1 tbsp lemon juice
  • 1 c brown sugar
  • 1 tsp ground cinnamon
  • 2 c vanilla ice cream
Preheat grill for low heat. Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated. Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining sugar/cinnamon mixture.

Check out our latest issue for more great recipes!