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Grilling Recipes

Think Outside the Bun: Great Grilling Recipes

August 3, 2016
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POSTED BY:
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Hamburgers, hot dogs and an occasional steak. These are foods that often come to mind when grilling season is in full swing. But thanks to the internet and television cooking shows, there’s been an explosion of culinary possibilities that stretch from the kitchen all the way to the outdoor barbeque grill.

Would it be fair to your taste buds if you did not expand your culinary bucket list to include other “grillable” foods and accompaniments? I say NO! So here are some distinctive summer grilling recipes and ideas you will want to try. All of them use SPLENDA® Sweetener Products in place of full sugar.

Sweet Smoky Chipotle MarinadeSweet & Smoky Chipotle Marinade
Makes 1 cup

Ingredients:

  • 1 1-inch piece of peeled ginger
  • Zest and juice of 1½ oranges
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 scallions
  • 2 whole chipotle peppers in adobo sauce
  • 3 cloves garlic
  • 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 2 teaspoons salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire
  • 1 tablespoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1/4 cup canola or safflower oil

Directions:

  1. Place all ingredients, except for the oil, into a blender.
  2. Puree until smooth.
  3. At medium high speed, add oil very slowly to form an emulsion.
  4. Marinate chicken, pork or tofu for at least 45 minutes or in refrigerator for up to 1 day.

Special thanks to Mike Roussell, PhD., author, speaker and nutrition consultant, for this delicious marinade recipe.

Dry BBQ Seasoning Rub RecipeDry BBQ Seasoning Rub Recipe
Makes 21 portions

Ingredients:

  • 1/4 cup SPLENDA® Sugar Blend
  • 1/4 cup chili powder
  • 1/4 cup black pepper
  • 3 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper

Directions:
Combine all ingredients and store in airtight container in a cool dark place for up to 6 months. Use rub on your favorite grillable meat, chicken or fish.

Grilled Salmon with Cucumber RelishGrilled Salmon with Cucumber Relish
Servings Per Recipe: 4

Ingredients:

  • 2 cups chopped cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup diced tomato
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 4 (6 ounce) salmon fillets

Directions:
Combine all ingredients except salmon in a medium-size bowl. Refrigerate for at least 1 hour. Grill salmon to desired doneness and top with relish.

Hawaiian Chicken Skewers Recipe
Servings Per Recipe: 8

Ingredients:

  • 1/4 cup pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon ketchup
  • 2 garlic cloves, minced
  • 1½ teaspoons minced, peeled fresh ginger
  • 2 pounds small boneless skinless chicken breasts, cut into 1” chunks
  • 1½ cups cubed fresh pineapple
  • 2 large bell peppers, cut into pieces
  • 1 medium red onion, cut into pieces
  • Olive oil, for brushing
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Lime wedges, for serving

Directions:

  1. Whisk together first six ingredients. Pour into a large re-sealable bag and add chicken. Let marinate in the refrigerator for at least 4 hours and up to overnight.
  2. Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
  3. Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through, about 12 minutes. Serve with lime wedges.

Kevin Rathbun’s Scallion and Habanero Marinated Pork Loin
Servings Per Recipe: 8

Ingredients:

  • 8 (4 ounce) boneless pork loin medallions (¾-inch thick)
  • 10 scallions, chopped
  • 2 habanero peppers, seeded and chopped
  • 3/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 1 teaspoon kosher salt

Directions:

  1. Place pork medallions in a large zip-top freezer bag.
  2. Process remaining ingredients in a blender or food processor 20 seconds or until smooth, stopping to scrape down sides.
  3. Pour marinade over pork. Seal and chill for 2 hours, turning occasionally.
  4. Remove pork from marinade, discarding marinade.
  5. Grill pork over medium-high heat for 2 minutes on each side or to desired degree of doneness.

One last thought!

Don’t toss out your favorite BBQ recipes. Replacing full sugar with SPLENDA® Sweetener Products keeps the flavor without keeping all the calories. Simply follow this useful measurement conversion chart to get the right amount of SPLENDA® Sweetener Products.

Happy grilling!
 

I have been compensated for my time by Heartland Food Products Group, the maker of SPLENDA® Sweetener Products. All statements and opinions are my own. I have pledged to Blog with Integrity, asserting that the trust of my readers and the blogging community is vitally important to me.


For even more ideas on how to make SPLENDA® Sweeteners part of your everyday cooking, visit the Cooking & Baking section of this blog or visit the recipes section on Splenda.com.

Sue Taylor is a consulting nutritionist with more than 35 years of experience. She is passionate about sharing her nutrition knowledge and fondness for good, healthier food. Sue will put relevant information in consumer terms and provide valuable perspective to clear up misinformation and confusion about nutrition and food safety.

August 3, 2016  |  POSTED BY: Sue Taylor, MS  |  IN: Cooking & Baking

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