Tribune staff comes up with different, tasty summer recipes

Memorial Day weekend is almost here, and with its arrival usually comes grilling season. In preparation, the Tribune newsroom tried out a few recipes — from main dishes, to sides and even dessert — and decided to share.

 

Grilled Orange Marinade Pork Chops

I remembered when my father would make orange marinade pork chops on the stove for my sisters, Rachel and Sarah, and me. I wanted to bring the recipe to life for everyone during the summer grilling season. I hope you enjoy it. — Sam Wilmes

 

Ingredients

Orange juice

Pork chops

Salt

Pepper

 

Directions

Pour orange juice into a large bowl or container. Take pork chops and place them in the orange juice. You can either briefly place them in the orange

juice or marinade them in the juice for longer if you desire more of an orange juice flavor. Once complete, sprinkle salt and pepper to taste on the pork chops and then place them on the grill. Pork chops should be done within 20 minutes.

 

 

Chili Garlic Chicken Skewers with Greek Yogurt Dip

I like playing around with different spices and sauces when I cook, and this recipe seemed like a fun one to try that would go along with that. — Colleen Harrison

 

Ingredients

Chicken

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

2 tablespoons honey

3 tablespoons chili garlic paste

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

5-7 limes, quartered

 

Dip

1 cup plain, Greek yogurt

2 tablespoons olive oil

2 tablespoons snipped chives

1 tablespoon honey

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

 

Directions

Cut up chicken and add pieces to a baking dish or resealable plastic bag. In a bowl, whisk together the oil, honey, chili garlic paste, salt and pepper until combined. Pour it over the chicken and mix until all of the chicken is covered. Place in the fridge and marinate for at least 2 hours or even overnight. For the dip, whisk all ingredients together until combined and then refrigerate until chicken is ready to be served.

Soak a few bamboo skewers in water. Skewer 4 to 5 chicken pieces on each skewer, interspersing with lime wedges as desired. Put the chicken skewers on the grill and cook on each side for 4 to 5 minutes, until cooked through. Serve with the yogurt sauce and extra lime wedges.

 

Spicy Grilled Sweet Potato Slices

A healthier alternative to french fries or baked potatoes, and just as tasty! — Kim Ehrich

 

Ingredients

1 large sweet potato

3 tablespoons olive oil

2 teaspoons salt

2 teaspoons chili powder

2 teaspoons garlic powder

 

Directions

Slice sweet potato into quarter-inch thick slices. Put the slices in a medium-size bowl. Drizzle with olive oil. Place slices on aluminum foil. Mix spices together in a small bowl. Sprinkle mixture over potato slices. Enclose the slices in foil and grill for 10 minutes and then flip over for another 10 minutes.

 

Grilled Rainbow Peppers with Herb Cream Cheese

I am always looking for healthy recipes and stumbled across this one with my favorite vegetable: peppers! This is a fresh recipe for summer. — Sarah Stultz

 

Ingredients

16 mini rainbow peppers, halved with seeds and membranes removed

1 teaspoon olive oil

1/8 teaspoon kosher salt

Freshly-ground black pepper

8 ounces reduced-fat cream cheese, softened

1 garlic clove, crushed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Zest of 1 small lemon

 

Directions

Preheat grill over medium heat. Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.

In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest. Transfer the cream cheese mixture to a piping bag or small Ziploc bag and put in the refrigerator until ready to use.

Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

Snip the tip of the piping/Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.

 

 

Campfire Cone S’mores

All the deliciousness of a s’more is wrapped up in this recipe that can be altered to your individual taste. The sky’s the limit with this recipe. I made a peanut butter s’more, but you could use cut-up fruit, caramel, nuts — there are limitless possibilities! — Kelly Wassenberg

Ingredients

Waffle cones

Small marshmallows

Chocolate chips

Peanut butter chips

Mini Reese’s peanut butter cups

 

Directions

Fill waffle cones about 3/4 of the way full with your selection of toppings. Remember most of the items above will melt, but marshmallows expand. Wrap each cone in aluminum foil and place on grill for 5 to 6 minutes or until contents are gooey.