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Celebrate summer any night of the week by inviting friends and family over for a casual patio party. Treat your guests to a delightful dinner that's easy to prepare and filled with big, bold flavors straight from the grill.
Mixing great grilled food and good company is a foolproof recipe for outdoor entertaining.
Grilled Chicken & Vegetable Kabobs
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons McCormick Grill Mates Montreal Chicken Seasoning
1/2 teaspoon McCormick Italian Seasoning
1 pound boneless, skinless chicken breast
Assorted vegetable pieces
Combine first 4 ingredients in large, self-closing plastic bag or glass bowl. Cut chicken into 1 1/2-inch cubes; add to bag or bowl. Marinate in refrigerator 30 minutes or longer for extra flavor. Remove chicken from marinade; discard marinade. Spear chicken and vegetables on metal skewers. Lightly sprinkle chicken and vegetables with additional chicken seasoning. Grill kabobs 10 to 15 minutes, turning frequently. Makes 6 servings.
Sunset Patio Pasta
4 to 5 cups assorted vegetable pieces (such as zucchini, yellow squash, bell pepper, mushrooms and onion)
4 tablespoons olive oil, divided
3 teaspoons McCormick Grill Mates Montreal Chicken Seasoning, divided
2 tablespoons lemon juice
8 ounces penne pasta, cooked and drained
Toss vegetables with 1 tablespoon oil and 1 teaspoon chicken seasoning. Place vegetables in grill basket or on skewers; grill until tender, about 8 to 10 minutes, turning frequently. In small bowl, combine lemon juice, 3 tablespoons oil and 2 teaspoons chicken seasoning. In large bowl, toss lemon juice mixture with cooked pasta and vegetables. Serve warm or chilled. Makes 6 servings.
Zesty Red Wine & Herb Steak
1 tablespoon McCormick Grill Mates Montreal Steak Seasoning
1 tablespoon McCormick Italian Seasoning
1 teaspoon McCormick Garlic Powder
1 teaspoon Worcestershire sauce
1/4 cup olive oil
1/4 cup red wine
2 pounds top round steak, 1-inch thick
Combine first 6 ingredients in large, self-closing bag or glass bowl. Add steak and marinate in refrigerator 30 minutes or longer for extra flavor. Remove steak from marinade; discard marinade. Grill or broil steak 8 to 12 minutes per side or to desired doneness. Slice on diagonal and serve. Makes 6 servings.
For more recipes visit www.mccormick.com.
Remoulade Dipping Sauce
2 tablespoons lemon juice
3/4 cup canola oil
1/4 cup chopped green onion
1/4 cup chopped onion
2 tablespoons chopped celery
1 teaspoon prepared horseradish
1 tablespoon Creole or whole grain mustard
1 tablespoon prepared yellow mustard
1 tablespoon ketchup
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Place all ingredients in food processor and process 30 seconds. Use immediately or refrigerate up to 3 to 5 days in an airtight container. Makes 1 cup.
Honeybee's Dipping Sauce
1/2 cup canola oil
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon lemon juice Place ingredients in bowl and whisk until smooth. Use immediately or refrigerate up to 3 to 5 days in an airtight container. Makes 1/2 cup.
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