Tuesday, June 18, 2013

Summertime Grilling Made Guilt-Free & Easy by Guiding Stars

Summertime fun just isn’t the same without enjoying some good BBQ while laughing it up with friends in the sun. A huge problem for most people is that as we mature and become wiser we know that we shouldn’t be eating a tremendous amount of the things we have grown up loving. The great folks over at Guiding Stars Licensing Co. have invented (and patented) a nutritional rating algorithm that is as easy to follow, as it is to make a bowl of cereal. 

Designed to make a positive impact on the publics health (something the entire country could use) Guiding Stars by working with major supermarket chains, local colleges & high schools as well as smart phone app designers to create a program that encourages healthy eating and cooking from the standpoint of buying the right ingredients and either eliminating or substituting the items that we all love, but could probably go without.  

That being said, check out a few of these delicious recipes provided to us by Guiding Stars themselves and tell us what you think. In this day and age it isn’t hard to make a great meal that is healthy, sometimes all it takes is a bit of planning and the desire to want to do better for your future. Eating junk food and unhealthy snacks is a bad habit to ever pick up that is easily passed on from generation to generation which is leading to our nations children becoming obese at younger ages year after year. From juicy jerk chicken and grilled mushrooms to potato salad, these recipes go the distance and don't skimp at all in the flavor department. For more information on these and other great life changing recipes and things to do to get you up and outdoors, check out: www.GuidingStars.com

Ginger-Marinated Grilled Portobello Mushrooms
Whether you’re a vegetarian or not, this grilled mushroom recipe will delight you. The soy and ginger soak into the tender mushrooms for a powerful flavor. Serve on a whole-grain bun like a burger or with brown rice and greens for a complete meal.
You can use a grill or a broiler for these mushrooms. 
Marinate them first for an hour in this simple sweet-tangy marinade with a zing of fresh ginger. 
Servings: 4
Prep Time: (Marinate Time: 1 Hour)
Cook Time: 10 Minutes
4 large portobello mushrooms
¼ cup balsamic vinegar
½ cup pineapple juice
2 TBS chopped fresh ginger, peeled
1 TBS chopped fresh basil

Clean mushrooms with a damp cloth and remove their stems.
Place in a glass dish, stemless (gill) side up.
To prepare the marinade -
In a small bowl whisk together the vinegar, pineapple juice and ginger.
Drizzle the marinade over the mushrooms.
Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side.
Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter.
Garnish with basil and serve immediately.

Zesty Dill Potato Salad
Potato salad is a beloved tradition at many cookouts, but the classic variety can be tough on your healthy eating plans. Make this flavorful variant instead. Balsamic vinegar and dill give it a snap reminiscent of pickles, but if that’s not your herb of choice, it can easily be made with rosemary, basil or thyme instead for a potato salad you can enjoy time and again.
Forget traditional potato salads, heavy with mayo and salt. This dish highlights the natural beauty of perfectly cooked red potatoes with a light dressing of balsamic vinegar and dill so you can enjoy the potassium-packed potatoes as a healthful side dish as your next cookout.
Servings: 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes

1LB medium red potatoes, scrubbed
Kosher Salt, to taste
2 TBS balsamic vinegar
1 TBS white-wine vinegar
1 TBS extra-virgin olive oil
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup chopped scallions
1 TBS chopped fresh dill
Freshly ground white or black pepper, to taste

Boil potatoes in salted water in a saucepan until tender, about 20 minutes.
Drain and let stand until cool enough to handle.
Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices.
Place in a serving bowl.
Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat.
Add red and green bell peppers, scallions, dill and pepper and toss gently to mix.
Taste and adjust seasonings. Serve at room temperature.

Combine all ingredients together in a large bowl and stir well to combine.
Serve immediately or within 2 hours for best quality. To prepare the dressing, mix dressing ingredients thoroughly.

Prepare grill.
Combine butter, rind, juice, salt, and pepper in a small bowl.
Place corn on grill rack or broiler pan coated with cooking spray.
Cook 10 minutes, turning frequently.
Remove from heat; brush corn with butter mixture.

Jamaican Jerk Chicken
Don’t settle for your standby chicken when your next cookout comes around. Try this easy, impressively flavorful chicken that will heat up your party with a hint of Caribbean warmth and spice. Pair it with fresh, succulent corn on the cob and a light fruit salad for a memorable, healthy meal.
If you’ve never had jerk chicken before, you are in for a treat. Spicy sweet, this marinade combination gives you a flavor that’s like traditional barbecue sauce gone gourmet. Serve it over wild rice with a generous side of green vegetables and wait for onslaught of requests to share your amazing recipe.

Servings: 6
Prep Time: 30 Minutes
Cook Time: 1 Hour and 10 Minutes
½ tsp cinnamon, ground
1 ½ tsp allspice, ground
1 ½ tsp black pepper, ground
1 TBS Habanero or Jalapeno, chopped (Use a Jalapeno if Habanero is too hot for you)
1 tsp hot pepper flakes, crushed, dried
2 tsp oregano, crushed
2 tsp thyme, crushed
¼ teaspoon salt
6 cloves garlic, finely chopped
1 cup onion, pureed or finely chopped
¼ cup vinegar
3 TBS brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)

Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients except chicken in large bowl. Rub seasoning over chicken and marinate in refrigerator for 6 hours or longer.
Evenly space chicken on nonstick or lightly greased baking pan.
Cover with aluminum foil and bake for 40 minutes.

Remove foil and continue baking for an added 30–40 minutes or until the meat can be easily pulled away from the bone with a fork.

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