Italian Mixed Grill Recipes

Steps:

• In small bowl, mix all Herbed Lemon Oil ingredients. Cover and let stand at least 1 hour to blend flavors.
• In 2-quart microwavable casserole, place sausages, water and onion. Cover and microwave on High 5 minutes; rearrange sausages. Re-cover and microwave on Medium (50%) 5 to 7 minutes or until sausages are no longer pink in center. Remove sausages; discard onion and water.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush all sides of chicken, beef and sausages with oil mixture.
• Grill meats uncovered over medium heat, brushing frequently with oil mixture and turning occasionally, for the following times: Grill beef 5 minutes. Add chicken and continue grilling. Grill beef 12 to 16 minutes or to desired doneness. Grill chicken 15 to 20 minutes or until juice is clear when center of thickest part is cut (170°). Add cooked sausages during the last 5 to 10 minutes of girlling to brown.

Steps:

• In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
• Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
• Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
• Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
• Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
• Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
• Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
• Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.

Steps:

• In a medium bowl, combine the marinade ingredients.
• In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
• Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
• In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Steps:

• Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
• Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.

Steps:

• Cut a 3-in. pocket in each slice of bread; place a slice of cheese in each pocket. In a large bowl, whisk the eggs, milk, Italian seasoning and garlic salt. Soak bread for 2 minutes on each side. Coat with bread crumbs. , Cook on a hot greased griddle until golden brown on both side and cooked through.

Steps:

• 1. Make Herbed Lemon Oil.2. Place sausages, water and onion in 2-quart microwavable casserole. Cover and microwave on High 5 minutes rearrange sausages. Re-cover and microwave on Medium (50%) 5 to 7 minutes or until sausages are no longer pink in center. Remove sausages discard onion and water.3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.4. Brush all sides of chicken, beef and sausages with oil mixture.5. Grill meats uncovered 4 to 5 inches from medium heat, brushing frequently with oil mixture and turning occasionally. Grill beef 5 minutes. Add chicken and grill beef and chicken 5 minutes. Add sausages. Grill beef, chicken and sausages 4 to 15 minutes or until each are done according to the following guidelines. Cook beef to desired doneness (about 18 to 25 minutes total grilling time). Chicken is done when centers of thickest pieces are cut (about 14 to 16 minutes total grilling time), sausages are done when no longer pink in center (about 12 to 14 minutes total grilling time). Discard any remaining oil mixture.6. To serve, cut sausages and chicken pieces in half, and cut beef into slices, if desired.Herbed Lemon Oil1/2 cup olive or vegetable oil3 tablespoons lemon juice3 tablespoons chopped fresh parsley1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves1/2 teaspoon salt1/4 teaspoon pepper2 large cloves garlic, finely choppedMix all ingredients. Cover and let stand at least 1 hour to blend flavors.NUTRITION FACTS: 1 Serving: Calories 370 (Calories from Fat 245) Fat 27g (Saturated 8g) Cholesterol 95mg Sodium 440mg Carbohydrate 2g (Dietary Fiber 0g) Protein 30g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 2% Iron 12% DIET EXCHANGES: 4 Medium-Fat Meat 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.