Buttermilk Chicken

  • 1½ 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
  • 1/4 cup chopped fresh parsley
  • Lemon, cut into wedges

In a medium bowl, whisk together buttermilk, mustard powder, Sriracha, garlic and paprika. Place chicken in a large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.

Heat 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, for 16 to 18 minutes or until internal temperature reaches 165 F.

Transfer chicken to a serving platter. Sprinkle with parsley and serve with lemon wedges.

Courtesy of United Dairy Industry of Michigan

Pineapple Pork Kebabs

  • 1 to 1½ pounds boneless pork loin, cut into 2-inch cubes
  • 1 sweet onion, cut into 1-inch-square pieces
  • 1 red bell pepper, cut into 1-inch-square pieces
  • 2 cups pineapple chunks
  • 3 to 4 teaspoons barbecue rub
  • 2½ cups teriyaki marinade
  • 3 to 4 flexible skewers

Heat grill or smoker to 250 F.

Season pork loin, onion, pepper and pineapple with rub. Thread pork loin, onion, pepper and pineapple on skewer. Repeat until length of skewer is almost full. Repeat with additional skewers.

Put assembled kebabs in a large resealable bag and add marinade. Remove air from bag and refrigerate for 20 minutes. Remove kebabs and discard marinade. Place on grill over indirect heat. Cook 12 to 14 minutes. Remove and set aside.

Increase grill temperature to 400 F. Sear kebabs at high heat until caramelized. Using a meat thermometer, check pork loin cubes for doneness. Remove from heat once pork reaches an internal temperature of 145 F.

Courtesy of Smithfield

Steak Salad With Chive Yogurt Dressing


  • 1 cup plain yogurt
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons milk
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, peeled and minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 20 ounces boneless petite sirloin steak


  • 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

To make dressing, blend yogurt, lime juice, milk, chives, garlic, salt and pepper on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to a jar with a tight-fitting lid. Refrigerate until serving.

Heat grill to medium.

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

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

To make the salad, toss spinach and romaine on a large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice sirloin thinly against the grain. Arrange meat slices along the center of the salad. Drizzle dressing over the salad just prior to serving.

Courtesy of United Dairy Industry of Michigan

Bacon-Wrapped Asparagus

  • 1 pound asparagus
  • Olive oil
  • 1 package uncooked thin-sliced bacon
  • Balsamic glaze
  • Salt, to taste
  • Pepper, to taste

Wash asparagus and trim ends. Place asparagus on a tray and drizzle with olive oil. Toss to coat. Wrap two to three spears with one slice of bacon. Repeat with remaining asparagus and bacon.

Heat grill to medium. Place asparagus bundles on the grill and cook 3 to 4 minutes per side, or until bacon is crispy. During the last minute of grilling, brush asparagus bunches with balsamic glaze, if desired. Avoid adding glaze too soon or it may burn. Add salt and pepper to taste.

Courtesy of Michigan Asparagus Advisory Board

Corn With Lemon Basil Yogurt Sauce

  • 4 ears sweet corn, husked
  • 1 tablespoon olive oil
  • 2 tablespoons plain lowfat Greek yogurt
  • 3 large basil leaves
  • 1/2 lemon, juiced

Lightly brush corn with olive oil. Place on a heated grill and cook, turning occasionally, for 10 to 15 minutes, or until brown or charred in spots.

Blend yogurt, basil and lemon juice in a blender until smooth. Remove corn from grill and spread with yogurt mixture.

Courtesy of Produce for Kids

Stone Fruit Skewers

  • 8 6-inch wooden skewers
  • 2 peaches, pitted, cut into 8 pieces each
  • 2 plums, pitted, cut into 8 pieces each
  • 2 nectarines, pitted, cut into 8 pieces each
  • 16 cherries, stems removed, pitted
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • 2 cups plain Greek yogurt

Heat grill to medium heat. Assemble skewers with two peach chunks, two plum chunks, two nectarine chunks and two cherries. Mix butter and cinnamon in a small bowl. Lightly brush onto skewers.

Place skewers on the grill and cook 2 to 3 minutes per side, or until fruit starts to brown and soften, about 10 minutes total. Remove from grill. Serve with yogurt for dipping.

Courtesy of Produce for Kids