Grilling and Good HealthThe Hood Answer Mom, Elizabeth M. Ward, M.S., R.D.
Summer's not officially here yet, but the grilling season is in full swing. Here are two new recipes to help you keep nutritious and delicious dairy foods part of your outdoor meals.
Sour Cream Marinade
Most of us grill meat and chicken as simple summertime entrees. Marinades tenderize meat and poultry and add flavor, too. In this marinade, vinegar and lemon juice join with slightly acidic sour cream to do the trick. For maximum flavor, marinate the meat for about 6 hours. This recipe makes about 2 cups.
1 tablespoon lemon juice
4 teaspoons Dijon mustard
fresh ground black pepper to taste
1 cup Hood® Sour Cream
1/4 cup red wine vinegar
4 cloves garlic, peeled and minced
Arrange meat or chicken in a shallow baking dish. In a small bowl, combine lemon juice, mustard and black pepper. Brush over chicken or meat. In another small bowl, combine sour cream, red wine vinegar, and garlic. Pour marinade over chicken. Cover meat and refrigerate for 6-8 hours. Grill as desired.
Marinating Safety Tip: Never use marinade from raw meat, poultry, or seafood as a sauce unless it is boiled first to destroy any bacteria present from the meat or fish.
Grilling Safety Tip: Avoid charring animal foods. Some studies suggest a link between cancer and eating animal foods charred by cooked with high-heat techniques such as grilling, frying, and broiling. To reduce risk, marinate meat, poultry and fish, remove visible fat, and precook animal foods in the microwave immediately before placing them on the grill, then cook to a safe temperature.
Fresh Fruit Dip
It makes sense to take advantage of seasonal fruit all summer long. It tastes great and it's good for you, too. Enjoy this tasty dip, which serves as an appetizer or dessert, with chunks of fresh melon, pineapple, and green and red grapes, as an appetizer or dessert. This recipe makes about 1 cup.
Place all ingredients in a blender or food processor and process until smooth. Place dip mixture in a serving bowl.