Page 50 - Harnett Life Summer 2019

Keep Cool on the Grill
Grilled Buttermilk Chicken
Refreshing, dairy-infused
dishes for warm days
FAMILY FEATURES flavor. Zesty mustard, spicy Sriracha
eep your kitchen cool and and rich buttermilk lend a marinated
comfortable with grilled meals flavor upgrade to traditional grilled
that banish the heat to the chicken, while homemade pesto, fresh
Koutdoors. Crisp, fresh greens corn and ham create a perfect harmony
and a perfect blend of spices and savory
ingredients make each of these refreshing
dishes perfect solutions for toasty days.
Featuring ingredients across the food
groups, these dairy-fueled recipes from
Milk Means More are ideal for well- Find more refreshing meal solutions
rounded meals filled with nutritious at milkmeansmore.org.
7759_Harnett.indd 50
Grilled Buttermilk Chicken
Recipe courtesy of Lori Yates of Foxes
Love Lemons on behalf of Milk
Means More
Prep time: 10 minutes
Cook time: 16 minutes
Servings: 4
1 1/2 cups buttermilk
1 tablespoon mustard powder
1 tablespoon Sriracha
2 teaspoons minced garlic
2 teaspoons paprika
4 chicken drumsticks, bone in,
4 chicken thighs, bone in, skin on
skin on
vegetable oil, for grill
1/4 cup chopped fresh parsley
1 lemon, cut into wedges (optional)
In medium bowl, whisk buttermilk, mustard
powder, Sriracha, garlic and paprika.
Place chicken in large zip-top bag; pour
buttermilk mixture over chicken. Seal bag
and refrigerate 2 hours or overnight.
Heat outdoor grill for direct grilling
over medium heat. Remove chicken
from marinade, shaking off excess;
discard marinade. Lightly oil grill grates.
for a cheesy grilled pizza. Or make a Transfer chicken to grill and cook,
salad the star of your dinner table with turning occasionally, 16-18 minutes, or
a simply seasoned sirloin steak, plenty until internal temperature reaches 165 F.
of veggies and a tart twist on a creamy Transfer chicken to serving platter.
dressing made with yogurt and milk. Sprinkle with parsley and serve with
lemon wedges, if desired.
7/1/19
Grilled Pizza with Arugula 1/4 cup shredded
Parmesan cheese
Pesto, Corn and Ham
Recipe courtesy of Rachel Gurk of
To make Arugula Pesto: In food
Rachel Cooks on behalf of Milk Heat grill to medium heat (350-400 F).
Means More processor, combine arugula, garlic,
Prep time: 20 minutes lemon juice, red pepper flakes and
Cook time: 10 minutes Parmesan. Pulse until combined
Servings: 6 then, with food processor on,
drizzle in olive oil until pesto forms,
Arugula Pesto: scraping down sides as needed.
2 cups fresh arugula, Taste and season with salt and
tightly packed pepper, to taste.
1 clove garlic To make Grilled Pizza: Flour
1 tablespoon lemon juice pizza dough lightly and stretch or
pinch red pepper roll to about 1/2-inch thickness
flakes, (optional) (14-16-inch diameter).
1/3 cup shredded Sprinkle remaining flour on large
Parmesan cheese rimless baking sheet, pizza peel
1/2 cup extra-virgin olive oil or pizza stone. Transfer dough to
salt, to taste baking surface.
pepper, to taste Clean grill grate and grease with Grilled Pizza with Arugula Pesto, Corn and Ham
oil-soaked paper towel and tongs.
Grilled Pizza: Slide dough off baking surface onto Grilled Steak Salad with Chive
grill. Cover and cook until dough is
2 tablespoons flour, divided bubbling on top and golden brown Yogurt Dressing
1 pound pizza crust dough on bottom, 2-3 minutes. Recipe courtesy of Kirsten Kubert of Comfortably
(at room temperature if Carefully flip dough over using Domestic on behalf of Milk Means More
using refrigerated dough) peel or tongs. Remove crust from Prep time: 15 minutes
vegetable oil, for grill grill to add toppings. Spread Cook time: 10 minutes
1/2 cup Arugula Pesto Arugula Pesto over dough. Top with Servings: 6
1/2 cup part-skim ricotta, ham, corn kernels, onion
ricotta cheese and Parmesan. Return pizza to grill, Dressing:
1/2 cup diced deli ham cover and cook until toppings are 1 cup plain yogurt
3 tablespoons freshly squeezed lime juice
1/2-3/4 cup fresh corn kernels heated through and bottom of crust (3 small limes)
(about 1 cob) is crispy, 5-7 minutes. 2 tablespoons milk
1/4 cup thinly sliced red onion Remove from grill, slice and serve. 2 tablespoons chopped fresh chives
1 clove garlic, peeled and minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Steak:
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic
20 ounces boneless petite sirloin steak
Salad:
3 cups baby spinach
3 cups chopped romaine lettuce hearts
1/2 cup sweet red pepper rings
1/2 cup sweet yellow pepper rings
1 cup avocado chunks
1/4 cup thinly shaved red onion
To make dressing: In blender, combine yogurt, lime juice,
milk, chives, garlic, salt and pepper. Blend on low until
smooth consistency forms and chives are completely
incorporated. Transfer dressing to jar with tight-fitting lid
and refrigerate until serving.
Heat grill to medium.
To prepare steak: Combine kosher salt, black pepper and
granulated garlic to create rub. Sprinkle half of seasoning
mix over one side of steak, pressing it into meat. Repeat
with remaining seasoning on opposite side of steak.
Grill steak over direct medium heat to desired level of
doneness, approximately 4-5 minutes per side for medium
pink center. Remove steak from grill and let rest 7-10
minutes on cutting board.
To make salad: Toss spinach and romaine on large
platter. Scatter red and yellow peppers, avocado and onion
over greens. Slice grilled sirloin thinly against grain.
Arrange meat slices along center of salad.
Grilled Steak Salad with Chive Yogurt Dressing Drizzle dressing over salad just prior to serving.
2:21 PM