Grilled Zucchini with Peanut Chicken
Zucchini slices make perfect finger food. It’s fun to make a topping for zucchini and a good solution for a never-ending crop. — Elisabeth Larsen, Pleasant Grv, Utah
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Garlic Grilled Chicken with Pesto Zucchini Ribbons
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey
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Blueberry Chops with Cinnamon Sweet Potatoes
A sweet and spicy combo is the perfect accent for meaty chops. With a fresh green veggie on the side, this is a hearty summer meal. It’s easy, yet impressive enough to serve to company. —Laura Davis, Chincoteague, Virginia
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Sweet Ginger Ribs
People ask what’s in the marinade of my glazed sweet ginger ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. —Grace McKeone, Schenectady, New York
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Bacon Cheeseburger
Our foolproof bacon cheeseburger recipe makes big, juicy, flavorful burgers with all the best toppings—crisp bacon, sharp cheddar, and fresh tomato and lettuce.
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Grilled Jalapeno Poppers
Cheese-stuffed grilled jalapeno poppers are crispy on the outside, tender on the inside and always a party favorite.
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Cheeseburger Bowl
Meet our new favorite bunless burger option: the cheeseburger bowl! Whether you are cutting carbs, eat gluten-free or forgot to buy buns, you'll love this take on a burger.
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Barbecue Brisket
You don’t need a smoker to make a juicy, tender barbecue brisket. Simply set your grill up to cook with indirect heat, and close the lid to create this crowd-pleasing entree.
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Margarita Chicken
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. —Kelly Bruneman, Cedar Park, Texas
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Grilled Southwestern Steak Salad
Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
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