Game-day recipe: Food for the warm weather!

Published On April 21, 2013 | By Kimberly Petalas

Now that it is getting warm out, it’s time to uncover those grills and start eating summer food! You can’t just eat an entree, though. You also need a refreshing dessert and drink to bring it all together! Try this combination for a great warm weather meal!

Grilled Chicken with Fresh Grape Glaze


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  • 3 cups seedless red grapes
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon chopped fresh rosemary


  • 1 tablespoon olive oil
  • 6 chicken drumsticks (about 1 1/2 pounds), skinned
  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon salt
  • Cooking spray
  • Fresh rosemary leaves (optional)


  1. To prepare glaze, place grapes in a blender; process until smooth.
  2. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes.
  3. Add garlic; cover and cook 3 minutes, stirring occasionally.
  4. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick.
  5. Cool slightly. Place grape mixture in blender; process until smooth. Set aside.
  6. Prepare grill.
  7. To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze.
  8. Garnish with rosemary leaves, if desired.

Recipe and picture courtesy of

Individual Fruit Pizza


photo from


Cookie Crust:

  • 1 1/3 cups butter
  • 1 1/2 cups sugar
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 2 whole eggs
  • 3 tablespoons whole milk
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt


  • One 13-ounce jar marshmallow creme, such as Marshmallow Fluff
  • One 8-ounce package cream cheese
  • Fruit Platter:
  • Sliced kiwi fruit
  • Sliced red pears
  • Blueberries
  • Raspberries
  • Strawberries
  • Red and green grapes, halved


For the cookie crust:

Preheat the oven to 350 degrees F.

In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.

In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).

Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.

Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.

For the topping:

Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.

Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!

Recipe and picture courtesy of

White Wine Sangria


photo from


  • 1 pint strawberries , hulled and halved lengthwise
  • 2 oranges , sliced into 1/4-inch-thick rings
  • 2 lemons , sliced into 1/4-inch-thick rings
  • 3 peaches , pitted and cut into 8 wedges
  • 3 bottles white wine (dry to semidry), such as Pinot Grigio or Chardonnay
  • 1 liter sparkling water
  • Ice


Place all fruit in a large pitcher or bowl, add wine and allow to sit at room temperature 4 to 24 hours. When ready to serve, add sparkling water and ice. Serve in a bowl with a ladle (make sure there’s fruit in every serving).

Recipe and picture courtesy of

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About The Author

Kimberly graduated from Hofstra University in December 2012. She has been a sports fan her whole life and grew up around sports, whether it was playing or watching them. She started her writing career interning for her local newspaper, The Gardner News, where she currently works as a reporter. In college, Kimberly wrote for Long Island Report, as well as Her Campus Hofstra.