Keep Cool on the Grill

Refreshing, dairy-infused dishes for warm days


MISSION, Kan., March 18, 2019 (GLOBE NEWSWIRE) -- (Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens 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-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Find more refreshing meal solutions at milkmeansmore.org.

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 1/2cups buttermilk
 1tablespoon mustard powder
 1tablespoon Sriracha
 2teaspoons minced garlic
 2teaspoons paprika
 4chicken drumsticks, bone in, skin on
 4chicken thighs, bone in, skin on
  vegetable oil, for grill
 1/4cup chopped fresh parsley
 1lemon, 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. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165 F.

Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

Grilled Steak Salad with Chive Yogurt Dressing
Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Dressing:
 1cup plain yogurt
 3tablespoons freshly squeezed lime juice (3 small limes)
 2tablespoons milk
 2tablespoons chopped fresh chives
 1clove garlic, peeled and minced
 1/4teaspoon kosher salt
 1/8teaspoon black pepper
   
Steak:
 1teaspoon kosher salt
 1/4teaspoon black pepper
 1/4teaspoon granulated garlic
 20ounces boneless petite sirloin steak
   
Salad:
 3cups baby spinach
 3cups chopped romaine lettuce hearts
 1/2cup sweet red pepper rings
 1/2cup sweet yellow pepper rings
 1cup avocado chunks
 1/4cup 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.

Drizzle dressing over salad just prior to serving.
Grilled Pizza with Arugula Pesto, Corn and Ham
Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Arugula Pesto:
 2cups fresh arugula, tightly packed
 1clove garlic
 1tablespoon lemon juice
  pinch red pepper flakes, (optional)
 1/3cup shredded Parmesan cheese
 1/2cup extra-virgin olive oil
  salt, to taste
  pepper, to taste
   
Grilled Pizza:
 2tablespoons flour, divided
 1pound pizza crust dough (at room temperature if using refrigerated dough)
  vegetable oil, for grill
 1/2cup Arugula Pesto
 1/2cup part-skim ricotta cheese
 1/2cup diced deli ham
 1/2-3/4cup fresh corn kernels (about 1 cob)
 1/4cup thinly sliced red onion
 1/4cup shredded Parmesan cheese

Heat grill to medium heat (350-400 F).

To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.

To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).

Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.

Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.

Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.

Remove from grill, slice and serve.

Michael French
mfrench@familyfeatures.com 
1-888-824-3337
editors.familyfeatures.com

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