Fire up the Flavor
● By Family Features
Love cooking on the grill, but want to do more than basic burgers and the same-old barbecue chicken? Try cooking up some delicious grilled dishes with great tasting, all-natural Mrs. Dash(r) - you might be surprised how easy it is to add big flavor, without adding salt to your grilling favorites.
Mrs. Dash bold seasonings and zesty marinades are just some of the ways you can spice up burgers, chicken and vegetables on the grill. The unique herb and spice combinations transform an ordinary cookout into something to brag about.
For more mouthwatering grilling recipes, visit www.mrsdash.com.
Chipotle Burgers with Spicy Onions
- 1 teaspoon olive oil
- 1 large red onion, peeled and thinly sliced
- 2 tablespoons Mrs. Dash® Southwest Chipotle Seasoning Blend, divided
- 1 pound extra lean ground beef
- 1/4 cup fresh cilantro, chopped
- 2 egg whites, or egg substitute equivalent to 1 egg
- 4 toasted hamburger buns
- Sliced tomatoes, optional
- Lettuce, optional
- Heat oil in large non-stick skillet, add onion and cook until golden and tender, about 10 minutes. Stir in 1 tablespoon seasoning blend, mix thoroughly and remove from heat.
- Gently mix ground beef, 1 tablespoon seasoning blend, cilantro, and egg whites or egg substitute. Mix well, and shape into 4 burgers.
- Preheat grill to medium-high heat and grill burgers for 8 to 10 minutes, turning once. Toast buns and top with burger and spicy onions. Garnish with tomato and lettuce, if desired.
Old Fashioned Cole Slaw
- 5 cups shredded cabbage
- 1 cup shredded carrots
- 8 radishes, sliced
- 1/4 cup chopped green onion
- 1/4 cup olive oil
- 3 tablespoons cider vinegar
- 2 1/2 tablespoons Mrs. Dash® Original Blend
- 2 teaspoons sugar
- 2 tablespoons lemon juice
- Combine cabbage, carrots, radishes and onion in large bowl; set aside.
- Combine oil, vinegar, seasoning blend, sugar and lemon juice in small bowl; mix well.
- Pour dressing over cabbage mixture; toss to mix well.
- Chill for 2 to 3 hours.
- Toss again before serving.
Salmon Fillets with Raspberry Citrus Sauce
- 1/4 cup sliced almonds, toasted
- 1 cup water
- 2/3 cup couscous
- 1/2 cup chopped green onions
- 1 pound skinned salmon fillets, 1 inch thick
- 2 tablespoons Mrs. Dash® Garlic & Herb Seasoning Blend
- 3/4 cup fresh squeezed orange juice
- 1 cup minced shallots
- 2 tablespoons raspberry preserves
- 2 teaspoons fresh grated peeled ginger
- 2 tablespoons raspberry vinegar
- 1/4 cup fresh raspberries, optional garnish
- To toast almonds, place in a small skillet over medium heat, shaking often until golden all over, approximately 4 minutes.
- Preheat broiler. Bring water to a boil in medium saucepan and remove from heat. Stir in couscous and green onion.
- Rinse and pat dry salmon fillets, then sprinkle seasoning blend on each side. Place fillets on a broiler pan coated with non-stick spray. Broil 5 minutes per side, 5 to 6 inches from heat source.
- Over medium heat, bring orange juice and shallots to a slight boil in a small saucepan. Lower heat and whisk in raspberry preserves, ginger and vinegar; keep warm while salmon is cooking.
- Fluff couscous with fork and place equal amounts on 4 dinner plates. Lay a piece of salmon on top. Drizzle citrus sauce over salmon and sprinkle almonds on top. Garnish top with raspberries, if desired.
Caribbean Pork Kabobs
- 1/2 cup pineapple juice
- 3 tablespoons Mrs. Dash® Caribbean Citrus Seasoning Blend, divided
- 1 pound pork tenderloin, cut into small cubes
- 1 sweet onion, cut into cubes
- 1 red bell pepper, cut into cubes
- 1/2 fresh pineapple, peeled, cut into cubes
- Mix pineapple juice and 2 tablespoons seasoning blend in a small bowl.
- Pour 3/8 cup (6 tablespoons) of the pineapple juice mixture over the pork in a separate bowl and the remaining over the vegetables. Stir to coat evenly.
- Cover and refrigerate for about 1 hour.
- Thread pork pieces onto 9 skewers, alternating with onion, pepper and pineapple cubes. Sprinkle on remaining 1 tablespoon seasoning blend.
- Grill or broil for 10 to 15 minutes or until pork is thoroughly cooked.