Poolside Recipes

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Mediterranean Salad

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved

2/3 cup 100% Pure Olive Oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Yield: 28 servings (3/4 cup each).

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Tropical Chicken Kabobs

Serves 6
1/3 cup – Lime Juice
1 tablespoon – Vegetable oil
1 tablespoon – Honey
6 Chicken Breast Halves; boneless, cut in 2 inches pieces
12 Pearl Onions; peeled
1 large – Green Pepper; seeded, cut in
2 inches pieces
1 Papaya; peeled, cut in 2 inch pieces
1 1/2 cup – Fresh Pineapple Chunks
1 Combine lime juice, vegetable oil, and honey in a shallow dish.
2 Add chicken; toss gently.
3 Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally.
4 Remove chicken from marinade, reserving marinade.
5 Alternate chicken, onion, pepper, papaya, and pineapple on 6, 12 inches long skewers.
6 Coat grill rack with Pam; place rack on grill over medium-hot coals.
7 Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade.

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Tex-Mex Burger with Cajun Mayo

Original recipe makes 4 burgers Change Servings
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 1/3 pounds ground beef sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup diced white onion
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

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Honey Mustard Grilled Chicken

1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

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Grilled Marinated Shrimp

1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached skewers
1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

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Barbecued Chicken Pizza

2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons 100% Pure Olive Oil
1 medium red onion, thinly sliced
2 cups (8 ounces) shredded Gouda cheese
1. Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.
2. Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
3. Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each pizza with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted. Yield: 2 pizzas (4 pieces each).

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Grilled Teriyaki Pork Tenderloin

3/4 cup honey mustard
3/4 cup teriyaki marinade
1 pork tenderloin (1 pound)
2 garlic cloves, minced
1 green onion, chopped
1. In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
2. Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Drain and discard marinade from pork.
3. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with onion. Yield: 4 servings.

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Citrus Sirloin Steak

Yield: 6-8 servings.
2 medium unpeeled lemons, quartered
1 medium unpeeled California Navel Orange, quartered
1/2 cup vegetable oil
1 garlic clove, minced
1 beef top sirloin steak (about 2-1/2 pounds and about 1-3/4 inches thick)
1. In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times.
2. Drain and discard marinade. On a covered grill over medium-hot heat, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

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Herbed Corn

Serves 8
1/2 cup butter, softened
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 ears sweet corn, husked
1. In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil.
2. Grill corn, covered, over medium heat 10-15 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape. Yield: 8 servings.

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Bacon-Wrapped Asparagus

10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
1. Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
2. Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.