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Quick and Easy BBQ Recipes (Not Just Burgers and Hot Dogs!)

Tis the season of BBQing! You might be sick of burgers and hot dogs already and want some new recipes for the grill! Here you go:

Campfire Banana Splits

6 large bananas, unpeeled, stems removed 2 cups semisweet chocolate chips

Nestle Toll House Morsels Semi-Sweet

1 (10.5 ounce) package miniature marshmallows

Directions

Preheat the grill for high heat.

Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.

Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Sweet and Spicy Grilled Shrimp

6 bamboo skewers, soaked in water for 20 minutes

1/2 cup chile-garlic sauce

1/2 cup honey

1 pound medium shrimp, peeled and deveined

Directions

Preheat grill for medium heat and lightly oil the grate.

Stir chile-garlic sauce and honey together in a small bowl.

Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.

Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Grilled Fruit Kabobs

1/2 cup margarine

1/4 cup honey

3 fresh peaches, pitted and quartered

3 fresh plums, pitted and quartered

3 bananas, cut into 4 pieces each

12 strawberries, hulled

12 skewers

Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.

Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.

Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.

Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Honey Mustard Grilled Chicken

1/3 cup Dijon mustard

1/4 cup honey

2 tablespoons mayonnaise

1 teaspoon steak sauce

4 skinless, boneless chicken breast halves

Preheat the grill for medium heat.

In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Grilled Asparagus

1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

Salt and pepper to taste

Directions

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Chipotle Crusted Pork Tenderloin

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons chipotle chile powder

1 1/2 teaspoons salt

4 tablespoons brown sugar

2 (3/4 pound) pork tenderloins

Directions

Preheat grill for medium-high heat.

In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.

Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

All recipes courtesy of AllRecipes.com.

Which ones are your favorite? Which recipe are you dying to try this summer? Share with us!

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Lauren Stewart
By: Lauren Stewart

Lauren Stewart is a freelancer writer from Michigan. She enjoys writing about beauty, health and fitness! She is passionate about learning new ways to take control of her health and wellness and is a makeup and skincare junkie! You can contact her by emailing lrstewar@gmail.com.