Grilling Recipes & Mocktail Watermelon Drink #Makedrinks #lifehacks

Well, it's fun to get some new ideas for what to throw on the grill and Diane Dameron's been playing around with some fun recipes for appetizers, desserts, even some low-calorie refreshing mocktails. Coach T, welcome back to Talk of the Tale. Good to have you. Yeah, got some of my favorite things today. These are impressive, too. It's not just an old burger you're doing on the grill, right? We've got fresh fruit, and we've got local honey, and we've got cast-iron skillet, and we've got tequila. Yeah. Wow. Sounds like fun. You'll probably do this outside when, you know, when you're doing it at home. But if you want to do it inside on a grill pan, if you have one of those, it works just as well. Exactly. You could do it year-round, or you could do it outside, or whatever. And usually, you know, the star is usually the hunk of meat that you put on the grill. Right. So today we're making the star, the fruit, and honestly, you bring these dishes out, and you are a rock star in the kitchen, because I just think these are so impressive looking. Yeah, they really are. So, yeah. Well, we're going to start with a great peach appetizer. That's right. And these, the big thing is, and we're going to do this just to show you how quickly this is. What we do is we take a peach, and you've just halved it, and taken the core, the pit out, and you brush it with, I've got a little bit of canola oil, and you just brush that. So it won't stick to the grill. Exactly. And the grill is on a medium-high heat, because we're not cooking the fruit. We're just wanting to char it, just to kind of get that caramelization. Right. And we should hear that kind of sizzle that you've got. And I'm going to go ahead and put all these on here. I'm going to do a lime, and I don't know if you've ever grilled citrus. I have not. Grilled citrus is delicious. So what happens to fruits when you grill them? Well, all the natural sugars in fruit comes out, and it just makes it even sweeter, so you don't have to add any added sugar to it, which is really good. Yeah. Plus you get that kind of smoky flavor, don't you? Exactly, yeah. And it brings out just a different kind of flavor to it that you normally wouldn't. You hear that sizzle. Yeah, that's nice. It's only going to stay on. So I've got one finished, if you want to. All right, so that's what your peach is going to look like. How long do you leave it on the grill? About 60 to 90 seconds is really all it takes. No, not at all. Again, we're not cooking it. You're just wanting to get that caramelization on that flesh. And we've got a bed of arugula, and then you've got some blue cheese and some pecans. So we're just crumbling a little bit on top. I think that's kind of a very southern thing, peaches and pecans, and then the blue cheese just offers a little funk to it. And then that's reduced balsamic, and I just took regular balsamic and simmered it until it's reduced by about half, and you just kind of pour that over. Look how pretty that is. It looks like a restaurant. Exactly, and it is so easy and so pretty, too. So we'll check on... Don't you love that? There we go. Well, there... Okay, while we're checking those, can I build your dessert now? Yes, please. All right, so you've grilled the pineapple. We've got the grilled pineapple, and all you're going to do is add a little bit of Greek yogurt. It's just a dollop of Greek yogurt. And this is plain, not vanilla, right? No, just plain. Lots of protein. And you mentioned that we wouldn't want to use canned for this. You've got to use the fresh. Exactly, because the canned will just turn to mush. And you can see here, I do a little packet, an aluminum packet, and I put almonds and coconut in there, and I just toast them kind of on the side heat. On the grill? Yes, on the grill, just like that, and that's what we've got. And then we've got a little bit of local honey from Neal Family Farms, which is actually in McMinnville, and you just kind of drizzle that right over. Oh, boy. And you don't need much, again, because of the natural sugars. Yeah. You don't need much. And honestly, if you have some leftover, that makes a perfect breakfast. Nice. All right, you're grilling the lemon for our cocktail or mocktail, depending on how you want to do it. Exactly. And we've got the lime, and then see how it kind of gets that caramelization? That's exactly what you want. And you've already grilled a watermelon slice. And we'll chunk that up, and you blend it together. You blend the watermelon, the lime, a little bit of our local honey, and either crushed ice or chilled tequila. Okay. And then what I do, once you grill the lime, I just take the lime and run it around, because in the South, everybody eats salt with their watermelon, right? Sure, uh-huh. And you just take the lime, and then you dip it in some salt. Okay, so you're going to salt the rim. And you've got your salt rim. And then you just pour the glass in there. Yeah. And that's what it looks like. That's what it looks like. Can I try? Yes, please. It looks wonderful. Oh, yum. That's the iced version and not the tequila, because I figured you'd need to go for the rest of the day. It is midday, after all, right? Five o'clock's the work. It is five o'clock's the work. Yeah, and that would be good either way, but it's delicious just like that. Wow, look at this beautiful menu. It did not take long at all, so that's already good. It's so good. Thank you so much. Thank you. We appreciate it. We're going to link you to our recipe section and to Diane's website, which is Coach D Consulting, for all of these and many more ideas on eating light and keeping fit.