STEAK GRILLING TIP

*Let steaks sit at room temperature 30 minutes before grilling. The interior of the meat will cook quicker, which decreases the chance of over-cooking the exterior.

POMEGRANATE LAMB CHOPS

*Father's Day Collection-Perfect for grilling-lamb sometimes called "lollipop chops" they are perfect for picking up with your fingers. 8 (5 oz) loin Lamb chops about 1 inch thick, or 1 Lamb rack, Frenched (8 chops each) Marinade: 1 1/2 cups pomegranate juice 2 TB extra-virgin olive oil 4 garlic cloves 2 teaspoons dried Rosemary, crushed 1/2 teaspoon coarse salt *Place chops in shallow nonreactive pan or zip-top plastic bag. *Combine all marinade ingredients in a small bowl. Pour over chops. Refrigerate 2-4 hours, turning the meat at least once. *Remove chops from refrigerator and drain marinade into a saucepan. Boil marinade vigorously over high heat for several minutes.* Heat grill.* Place chops on grill grate and cook, uncovered,  over high heat 1 1/2 -2 minutes per side. Move chops to medium heat, turning them again, and continue grilling about 1 minute per side for medium rare. Rotate a half turn each time for crisscross grill marks. *Serve chops with the reduced marinade sauce drizzled over the top.Serves 4 (Source: Cheryl and Bill Jamison-100 Grilling Recipes You Can't Live Without -Photo also)

Grilled Chicken and Vegtables with Balsamic Vinaigrette

*Father's Day Collection-Makes 4 servings. No need to fiddle with skewers or wire baskets with this recipe. Just cut large pieces of veggies and throw them right on the grill along with chicken breasts. Chop the veggies into bite-size chunks after grilling and toss with a summery balsalmic vinaigrette.  VINAIGRETTE 2 TB lime juice 1 TB balsamic vinegar 1 TB extra-virgin olive oil 1 medium garlic clove, minced 1/2 teaspoon salt CHICKEN AND VEGTABLES 1 medium red bell pepper, quartered lengthwise 2 slices red onion (1/2 inch thick) 1 medium yellow summer squash, halved lengthwise 4 boneless skinless chicken breast halves 1 teaspoon smoked paprika 1/4 teaspoon salt 1 cup grape tomatoes, halved *Heat grill. Whisk vinaigrette ingredients in medium bowl. Lightly coat bell pepper, onion and summer squash with cooking spray. Sprinkle chicken with smoked paprika and 1/4 teaspoon salt. * Oil grill grates. Grill bell pepper, onion and summer squash, covered, over medium heat or coals 8-12 minutes or until crisp-tender,turning occasionally. Grill chicken, covered 8-10 minutes or until no longer pink in center, turning once. * Coarsely chop grilled vegetables, combine with vinaigrette. Stir in grape tomatoes, let stand 10 minutes. Serve chicken over vegetables. (Source: Cooking Club Magazine and Photo also)

VERY SPECIAL BARBEQUE SAUCE

*Father's Day Collection-1 cup wine vinegar 2 TB salt 2 TB sugar 1 tsp pepper 4 TB olive oil or salad oil 2 TB Worcestershire sauce 2 TB prepared mustard 2 cloves garlic, minced, or 2 cloves garlic on pick Measure all ingredients into saucepan. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Use immediately or place in covered container and store in refrigerator. (Remember garlic, if desired.) Use to brush on steaks, hamburgers, roasts as you grill or spit-roast. YIELD: 1 1/2 cups (Source: Dorothy Dean)

FATHER'S DAY RECIPES ARE HERE!!!

STICKY TOFFEE MUFFINS

*Summer Collection- Makes 12 oil or melted butter, for greasing (if using) 1 1/2 cups pitted dates 1 cup water 2 cups all-purpose flour 1 TB baking powder 1/8 tsp salt heaping 1/2 cup firmly packed dark brown sugar 2 large eggs 6 TB sunflower oil or melted, cooled butter 4 TB Dulce de Leche, carmel (from a jar), to serve * Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Put the dates and water in a food processor and blend to a rough puree. *Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar. * Lightly beat the eggs in a large pitcher or bowl, then beat in the date puree and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. *Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until golden brown and firm to the touch. *Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely. Spread a teaspoon of Dulce de Leche over the top of each muffin before serving. (Source: 1 mix, 100 muffins, Susanna Tee- photo also)

Fresh Shrimp and Corn Chowder Salad with Bacon

*Summer Collection-SALAD: 2 medium ears of corn, shucked 12 oz. red potatoes, unpeeled, chopped (1/2 inch) 1 lb. shelled, deveined uncooked medium shrimp (31-35 count) 1 cup grape tomatoes, quartered 1/3 cup chopped red onion 1/3 cup fresh basil 4 slices bacon, cooked, coarsely crumbled, divided DRESSING: 1/4 cup light mayonnaise 3 TB canola oil 3 TB lemon juice 2 tsps grated lemon peel 3/4 tsp coarsely ground black pepper 1/4 tsp crushed red pepper Cook corn in large pot boiling water 3 minutes; add potatoes. Continue cooking 5 minutes or until corn and potatoes are almost tender. Add shrimp; cook 2-3 minutes or until shrimp turn pink and potatoes and corn are tender. Drain; cool under cold running water. Drain well; pat dry. Meanwhile, whisk dressing ingredients in small bowl. With sharp knife, cut corn off cob into large bowl; add potatoes and shrimp. Stir in tomatoes, onion, basil and half of the bacon. Gently stir in dressing; sprinkle with remaining bacon. YIELD; 5 (1 1/2-cup) servings. (Source: Cooking Club Magazine)