Grilling for a good cause
Cookbook raises money for wounded veterans
Family Features | 5/15/2015, midnight
It’s time to throw on that apron and head outside. Memorial Day is the biggest grilling holiday of the year, and you’ll want to show off your barbecue expertise for hungry friends and family.
Original, delicious recipes
Just in time for the flavor-filled festivities, the Propane Education and Research Council (PERC) is debuting a new cookbook, “Grilling for Heroes,” to raise money for wounded veterans. The cookbook features a foreword and recipe from Food Network personality Sunny Anderson, an Air Force veteran and co-host of the Food Network show, “The Kitchen.” It also features a compilation of 50 original grilling recipes along with heartfelt stories of military servicemen and servicewomen submitted by food bloggers and grill enthusiasts from across the country.
With hundreds of submissions collected from a recipe contest held last year, Anderson hand-picked her favorite recipe and story of military service. The winner is Shawn Syphus, a food blogger and creator of celebrated blog “I Wash ... You Dry.”
“I’ve had several members of my family join the armed forces. My uncle was one of the first to serve in the war in Iraq, and sadly lost his life there. I will never forget him or the courage he had to fight for our country,” said Syphus. “My heart and prayers go out to all those still fighting and defending our beautiful land.”
One hundred percent of cookbook proceeds will go to Hope for the Warriors, a nonprofit whose programs enhance the quality of life for post-9/11 wounded service members and their families. Visit GrillingForHeroes.com to donate and download the cookbook, and for PERC’s tips for safe grilling all season long.
Honey dijon grilled chicken
Recipe courtesy of Shawn Syphus
4 (6-ounce) boneless skinless
chicken breast halves
1/3 cup horseradish Dijon
(or regular Dijon mustard)
3 tablespoons honey
1 tablespoon parsley flakes
Salt, to taste
Pepper, to taste
Preheat grill or grill pan on medium-high heat and spray with non-stick cooking spray or olive oil. Once pan is hot, reduce heat to just below medium.
In small bowl, combine mustard, honey and parsley flakes. Set aside.
Flatten chicken breasts to an even thickness by placing between two sheets of parchment paper and pounding with rolling pin or heavy bottomed pan. Season to taste with salt and pepper.
Place chicken on grill for 3 minutes, then flip over and brush chicken with sauce. Grill an additional 2-3 minutes, then remove from grill and loosely cover with tin foil. Let rest for 5 minutes before enjoying. Serve with any additional sauce on side for dipping.