Chili Oil 1 cup olive oil 2-3 tablespoons red chili flakes Combine oil and chili flakes in a small pot. Cook on low for about 10 minutes, or until the oil turns orange. Stain through a coffee filter to remove chili flakes. Store in the refrigerator. Here are some dry rub recipes for that summer grilling.

Cajun Dry Rub 1 tablespoon cumin 1 tablespoon thyme 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon oregano 1 teaspoon black pepper 1 teaspoon cayenne pepper salt -- to taste Combine.

Mexican Chili Paste Mix together 5 chopped garlic cloves 4 tablespoons chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 tablespoons beer -- plus 1 tablespoon beer -- if needed and/or orange juice Mix together. Add beer and/or orange juice to form a paste.

Texas Dry Rub 2 tablespoons paprika 1 teaspoon thyme 1 teaspoon mustard powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon chili powder 1 pinch powdered ginger -- if desired Combine. Makes enough for about 2 pounds of food.

Orleans Pepper Rub 1/2 teaspoon ground red pepper 1/2 teaspoon ground white pepper 1/4 teaspoon black pepper 1/2 teaspoon onion powder 1/4 teaspoon salt

Tex-Mex Rub 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon onion salt 1/4 teaspoon garlic salt 1/8 teaspoon ground oregano Herb Bouquet 1/4 teaspoon ground black pepper 1/2 teaspoon dry mustard 1/2 teaspoon dried rosemary -- crushed 3/4 teaspoon dried oregano 3/4 teaspoon dried thyme

Mediterranean Sage Paste 5 garlic cloves -- chopped 2 tablespoons chopped sage leaves -- or more 1 teaspoon fennel seeds 1 tablespoon chopped parsley 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar OR dry white wine 1 tablespoon ouzo -- optional salt and pepper -- to taste Blend together.

Lemon Kick 1 teaspoon lemon pepper 3/4 teaspoon seasoned salt 1/4 teaspoon garlic powder Cucina Italia 3/4 teaspoon oregano 3/4 teaspoon basil 1/2 teaspoon garlic powder 1/2 teaspoon salt

For all rubs: Combine ingredients; sprinkle over steak or roast. Rub in lightly. Let sit an hour or until ready to cook. Yields enough for 2 12-oz steaks. Double for a 3 pound roast.

Grilled Tropical Fruit Kabobs

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PointsPlus® value: 5

Servings: 8
Preparation Time: 20 min
Cooking Time: 7 min
Level of Difficulty: Easy
Fast and easy – perfect for your Father's Day BBQ. Use any combination of tropical fruit such as red and yellow bananas, star fruit, mango, guava or pineapple.


  • 1/4 cup dark brown sugar, packed
  • 2 Tbsp unsalted butter
  • 1 tsp ginger root, finely chopped (or more to taste)
  • 1 oz rum, dark-variety
  • 1/2 medium pineapple, peeled and cut into large chunks
  • 2 large mango(es), peeled and cut into large cubes
  • 2 large banana(s), peeled and cut into large pieces


  • Preheat grill to medium-high or heat a grill pan over high heat.
  • Combine sugar, butter, ginger and rum in a small saucepan; heat over low heat until well-combined, about 2 to 3 minutes and set aside.
  • Alternate pieces of fruit on each of 8 ten-inch or 16 six-inch metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.
  • Place kabobs on grill or grill pan and cook until grill marks show on bottom side of fruit, about 1 to 2 minutes. Turn kabobs and grill until marks appear on other side, about 1 to 2 minutes more. Serve hot, room temperature or chilled. Yields 1 large or 2 small skewers per serving.


  • Papayas and passion fruit are not recommended for kabobs because they won’t hold together well. Feel free to substitute honey for the brown sugar if you prefer a milder flavor.

Grilled Summer Vegetables

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PointsPlus® value: 1

Servings: 8
Preparation Time: 20 min
Cooking Time: 12 min
Level of Difficulty: Easy
We give this classic summer dish an even fresher taste by adding snipped chives. Enjoy the veggies with our Cuban Chicken Skewers (as seen here) or in our tasty Tuscan Tuna Wraps.


  • 4 small zucchini, halved lengthwise
  • 2 medium yellow pepper(s), quartered
  • 2 medium sweet red pepper(s), quartered
  • 2 medium vidalia onion(s), cut into 1/2-inch-thick slices
  • 2 sprays olive oil cooking spray
  • 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 3 Tbsp chives, fresh, snipped


  • Preheat grill or grill pan. Place vegetables on a cutting board and coat with cooking spray.
  • Grill vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Remove to cutting board. Cut zucchini and bell peppers into bite-size chunks. Separate onions into rings.
  • Place cooked vegetables in a large bowl and sprinkle with salt, pepper and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator. Yields about 1 cup per serving.
  • Flavor Booster: For an aromatic vegetable mix, thread vegetable chunks on fresh rosemary branches that have been soaked in cold water. Cut the zucchini and onion into chunks, not slices. Grill as the recipe directs.
  • This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!

Grilled Cuban Chicken with Black Bean and Mango Salsa

Image of Grilled Cuban Chicken with Black Bean and Mango Salsa
Image of Grilled Cuban Chicken with Black Bean and Mango Salsa

PointsPlus® value: 7

Servings: 4
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy
A match made in heaven: fresh mango-black bean salsa with spicy, citrusy chicken.


  • 1/2 cup orange juice
  • 1/4 cup cilantro, fresh, chopped
  • 3 Tbsp fresh lime juice
  • 2 tsp olive oil
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 3/4 tsp table salt, or to taste
  • 1/2 tsp black pepper, freshly ground
  • 1 1/4 pound uncooked boneless, skinless chicken breast, four 5-oz pieces
  • 1 cup canned black beans, rinsed and drained
  • 1 cup mango(es), fresh, cubed
  • 2 Tbsp red onion(s), chopped
  • 2 sprays cooking spray


  • In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours.
  • Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.
  • When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade.
  • Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving.


  • Marinate the chicken and bean mixture the night before you want to serve it. Then when it's time for dinner, just grill the chicken and your dinner's ready in 10 minutes.

    Feel free to use papaya or pineapple instead of the mango (could affect POINTS Plus values).