Keep Cool On The Grill!

— Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 6

Dressing:

1 cup plain yogurt

3 tablespoons freshly squeezed lime juice (3 small limes)

2 tablespoons milk

2 tablespoons chopped fresh chives

1 clove garlic, peeled and minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

Steak:

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon granulated garlic

20 ounces boneless petite sirloin steak

Salad:

3 cups baby spinach

3 cups chopped romaine lettuce hearts

1/2 cup sweet red pepper rings

1/2 cup sweet yellow pepper rings

1 cup avocado chunks

1/4 cup thinly shaved red onion

photo

United Dairy Industry of Michigan

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons

on behalf of Milk Means More

Prep time: 10 minutes

Cook time: 16 minutes

Servings: 4

1 1/2 cups buttermilk

1 tablespoon mustard powder

1 tablespoon Sriracha

2 teaspoons minced garlic

2 teaspoons paprika

4 chicken drumsticks, bone in, skin on

4 chicken thighs, bone in, skin on vegetable oil, for grill

1/4 cup chopped fresh parsley

1 lemon, cut into wedges (optional)

In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic

and paprika.

Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.

Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165 F.

Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.

Heat grill to medium.

To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.

Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.

To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.

Drizzle dressing over salad just prior to serving.