Dish Out a New Take on Dessert

(Family Features) Summertime means plenty of grilling, giving you an opportunity to try this Grilled Banana Pound Cake Kabobs dessert recipe alongside your favorite entrees.

Find more grilling recipes at Culinary.net.

Watch video to see how to make this recipe!


Grilled Banana Pound Cake Kabobs

  • 1         loaf (10 3/4 ounces) frozen pound cake, thawed and cubed
  • 2         large bananas, cut into 1-inch slices
  • metal or soaked wooden skewers
  • 1/4      cup butter, melted
  • 2         tablespoons brown sugar
  • 1/2      teaspoon vanilla extract
  • 1/8      teaspoon ground cinnamon
  • ice cream
  • desired toppings
  1. Heat grill to medium heat.
  2. Alternately thread cake and bananas on skewers.
  3. In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs.
  4. Place kabobs on greased rack and grill for up to 1 minute, turning once.
  5. Serve with ice cream and desired toppings.
SOURCE:
Culinary.net

Get Grilling with Fresh Ingredients

(Family Features) Grilling season provides ample opportunities to put flavorful fare on the table, but it doesn’t have to be a lengthy cooking process. By planning ahead, having the right equipment on-hand and using ready-to-go ingredients, home cooks can quickly put family meals together.

With an option like Smithfield Marinated Fresh Pork, which is perfectly seasoned and ready to throw on the grill, you can have a delicious meal ready in 30 minutes or less. Available in a variety of flavors and quality cuts, it’s ideal for grilling, roasting or sauteing any night of the week. To get ready for your next grilling occasion, try something new like Grilled Pork Kebabs with Tzatziki Sauce or Grilled Pork and Potato Planks.

To help make this a successful grilling season, visit SmithfieldGetGrilling.com for more grilling tips and a chance to win $5,000.

Grilled Pork Kebabs with Tzatziki Sauce

Prep time: 25 minutes
Cook time: 10 minutes
Serves: 6

  • 1         Smithfield Roasted Garlic & Herb Pork Loin Filet, cut into 1 1/4-inch cubes
  • 3         small zucchini squash, cut into 1/2-inch thick slices
  • 2         large red bell peppers, cut into 1 1/4-inch pieces
  • 1         large red onion, cut into 1 1/4-inch wedges
  • bamboo skewers, soaked in water 30 minutes
  • olive oil
  • 2         medium cucumbers, peeled
  • 1         clove garlic, minced
  • 1 1/2    cups whole milk Greek yogurt
  • 1/2       lemon juice
  • 2         teaspoons chopped fresh dill weed
  • 1/2       teaspoon sea salt
  • freshly ground black pepper
  • chopped fresh parsley
  1. Heat grill to 375° F. Alternately thread fresh pork cubes, zucchini, peppers and onions onto bamboo skewers. Brush kebabs lightly with olive oil.
  2. In food processor, process cucumbers and garlic until finely chopped. Drain liquid from cucumbers. Stir cucumbers with yogurt, lemon juice, dill, sea salt and pepper. Refrigerate until ready to use.
  3. Grill fresh pork skewers approximately 10 minutes, turning occasionally, until char marks form and pork is cooked through.
  4. Garnish skewers with parsley and serve with tzatziki sauce for dipping.

Grilled Pork and Potato Planks

Prep time: 5 minutes
Cook time: 22 minutes
Serves: 4

  •           Nonstick cooking spray
  • 2         Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloins
  • 2         pounds Yukon Gold or red potatoes, cut lengthwise into 3/4-inch-thick slices
  • 2         tablespoons canola oil
  • 3/4      cup shredded reduced-fat or regular sharp cheddar cheese
  • 1/2      cup sour cream
  • 1/4      cup finely chopped green onions
  1. Heat charcoal or gas grill to medium; spray grates with nonstick cooking spray. Grill tenderloins until internal temperature reaches 150° F, turning occasionally, about 20 minutes.
  2. Brush both sides of potato slices with oil; grill 15-20 minutes until just tender, turning occasionally. Remove potatoes and pork from grill.
  3. Top potatoes with cheese, sour cream and onions. Serve with tenderloins cut into 1/4-inch thick slices.

SOURCE:
Smithfield

5 Tips for a Tasty Tailgate

(Family Features) Casual and diehard sports fans alike can all agree one of the best parts of game day is the tailgate. Whether you’re heading to the game to take part in the action or tuning in on the big screen, you can light up the scoreboard this season with these tips for a fun, easy and downright tasty tailgate (or home-gate).

Start early. There’s likely no easier way to send a tailgate spiraling out of control than to get a late start, which puts the party in a rush ahead of game time. Prepare early, and if you’re heading to the stadium, leave yourself plenty of time to find the ultimate parking spot, light the grill and enjoy the atmosphere.

Keep it simple. A true tailgate experience starts with flavorful foods fit for a crowd, which calls for ready-to-go ingredients like Eckrich Smoked Sausage, crafted with just the right blend of spices for a rich, savory and smoky taste. Because it’s pre-cooked, just heat it up and pair with other simple ingredients, such as a hoagie bun and some peppers for an easy Grilled Smoked Sausage and Pepper Hoagies.

Share the responsibility. Preparing shouldn’t fall on one person’s shoulders. Instead, ask each attendee to bring something useful for the entire group, such as plasticware, trash bags, napkins, cups, drinks and games.

Make it customizable. Especially if you’re bringing a large group, creating a spread that allows for personalization can help ensure everyone leaves happy. These Deluxe Nacho Dogs call for an abundance of topping options, giving guests full freedom to concoct their own creations, and they pair perfectly with Nathan’s Famous Beef Franks – made with 100% premium beef, no artificial flavors or colors and no fillers or by-products. 

Ensure an easy cleanup. When the tailgate is winding down and the game is about to start, it’s almost inevitable there’ll be a rush to pack up and head to the stadium (or the couch). Make things simpler and quicker by using disposable plasticware, plates and cups, and strategically placing trash bags in easily visible areas for everyone to clean up as the party continues, rather than scrambling to pick everything up at once.

For more recipe ideas and tailgating inspiration, visit nathansfamous.com and eckrich.com.

Grilled Smoked Sausage and Pepper Hoagies

Cook time: 22 minutes
Servings: 4

  • 1         package Eckrich Smoked Sausage
  • 1         red or green bell pepper, halved and seeded
  • 4         slices (1/2-inch thick) large red onion
  • 1/4       cup bottled hickory or spicy barbecue sauce
  • 4         hoagie rolls or 8-inch French bread rolls, split
  1. Heat grill to medium-high heat and oil cooking grates. Cut each sausage link in half crosswise.
  2. Grill sausage, peppers and onions, covered, 5 minutes. Turn; continue grilling, covered, 5 minutes, or until sausage is heated through and vegetables are crisp-tender.
  3. Brush barbecue sauce over both sides of sausage and vegetables. Arrange rolls, cut-sides down, around edges of grill. Continue grilling, covered, 2 minutes, or until rolls are lightly toasted. Cut bell peppers into strips; separate onion slices into rings.
  4. Serve sausage and vegetables in rolls.

Deluxe Nacho Dogs

Prep time: 15 minutes
Servings: 4

  • 1         head lettuce
  • 1         tomato
  • 1         red onion
  • 2         jalapeno peppers
  • chives
  • 1         package (8 hot dogs) Nathan’s Famous Skinless Beef Franks
  • cheese sauce
  • 1         package hot dog buns
  • sour cream
  1. Heat grill to medium-high heat.
  2. Wash and dry lettuce, tomato, red onion, jalapeno peppers and chives. Chop lettuce. Dice tomato and red onion. Remove jalapeno stems then slice. Chop chives.
  3. Grill hot dogs 4 minutes, turning once halfway to warm through.
  4. Heat cheese sauce according to package directions.
  5. Personalize hot dogs with desired toppings. Spoon cheese sauce over entire dog then layer lettuce, tomatoes, onions and jalapenos. Add sour cream and garnish with chives.

Tip: To add heat, slice jalapenos and fry in skillet over medium heat with olive oil, salt and pepper. Cook until slices begin to blacken.

SOURCE:
Nathan’s Famous
Eckrich




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