RICHMOND, Va - Summer brings great weather for outdoor activities, especially grilling, and BJ’s Wholesale Club has all of the grilling necessities for your backyard barbecue. David Hicks was in the Virginia This Morning kitchen with some great recipes including Cheesy Pepper Poppers, Seafood Skewers, and a refreshing Watermelon Aqua Fresca. For more grilling ideas and information visit online at www.bjs.com.
Recipe 1: Mixed Seafood Skewers
Ingredients
- 1 cup KC Masterpiece® Private Stock Barbecue Sauce
- 1 cup Tropicana Lemon juice (about 2 lemons)
- 1 lb. fresh Salmon Fillets, cut into 2" pieces
- 1 lb. large shrimp, thawed, shelled
- 1 lb. Atlantic Cape Sea Scallops, thawed
- Naturesweet Cherubs Grape Tomatoes, Green Giant Zucchini, Bland Farms Sweet Onions, Red Bell Peppers, cut into 1" thick pieces
- Bertolli Xtra Light Olive Oil
- Salt and Ground Black Pepper
Directions
- Light charcoal. Combine barbecue sauce and lemon juice. Pour about 2/3 cup of sauce into a bowl, reserving rest for serving.
- Add salmon, shrimp and scallops to bowl, stirring to coat; refrigerate at least 30 minutes, stirring occasionally.
- Thread salmon, shrimp and scallops on separate skewers, alternating with vegetables. Arrange leftover vegetables on skewers, alternating varieties.
- Brush assembled skewers with oil, season with salt and pepper and place 6" above hot coals.
- Grill 3 to 4 min., baste with 1/3 cup of reserved sauce, turn skewers and baste again. Cook until salmon and shrimp are pink and scallops are opaque, about 4 to 6 more min., removing each skewer as it is ready. Cook veggies until they have well-defined grill marks and are crisp-tender.
- Arrange skewers on platter and serve with remaining sauce for dipping.
Recipe 2: Easy-Cheesy Poppers
Ingredients
- 1 (2 lb.) pkg. Pero Family Farms Mini Sweet Peppers
- ½ (48 ct.) pkg. Polly‐O String Cheese
Directions
- With a paring knife, slit the peppers along one side. Next, use a teaspoon to quickly scoop out the seeds.
- Unwrap string cheese sticks and cut in half with paring knife. Insert the cheese into the slits in peppers.
- Serve immediately for a fresh treat. For grilled poppers, preheat grill on Medium or light coals.
- Oil a grill topper and arrange peppers on it cheese side up. 5. Cook until peppers are tender and well seared, and the cheese is bubbly, about 5 to 8 min.
- Transfer to a platter and serve immediately.
Recipe 3: Watermelon Agua Fresca
Ingredients
- 4 cups Seedless Watermelon, chopped
- 3 cups water
- ¾ cup Lipton® Lemon Sweetened Iced Tea Mix
Directions
- Process watermelon in blender until smooth. Optional: For an authentic presentation, strain through a fine sieve to remove the pulp.
- Combine juice, water and iced tea mix in a pitcher; chill at least 1 hour.
- Divide between 6 ice-filled glasses. Garnish with watermelon and serve.
