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The Summer

Cookout

Cookbook

Easy Grilling Recipes for Delicious

Grilled Foods

By

BookSumo Press

All rights reserved

Published by

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LEGAL NOTES

All Rights Reserved. No Part Of This Book May Be Reproduced Or

Transmitted In Any Form Or By Any Means. Photocopying, Posting
Online, And / Or Digital Copying Is Strictly Prohibited Unless Written
Permission Is Granted By The Book’s Publishing Company. Limited Use
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Public.

Table of Contents

Easy Potato Salad 9

Latin Style Potato Salad 12

Creamy Chicken Salad 13

Caesar Salad 14

Couscous Salad 15

Egg Salad 16
Pinto Beans from Texas 17

Texas Style Fried Chicken 18

Sweet Honey Chicken 22

Authentic Southern Style Corn 23

Elote 24

Cheesy Parsley Fried Chicken 25

Buttermilk Paprika Fried Chicken 26

Seasoned Cookout Rice 27

Pecan Chicken Salad 28

Latin Gazpacho 29

New World Ceviche 32

Very Easy Nutella Cheesecake 33

Fried Empanadas 34

Classic New York Style Cheesecake 35

Raspberry Cheesecake 36

Easy Enhanced Corn Bread 37

Homemade Corn Bread II 38

Radishes On the Grill 39

Asparagus On the Grill 42

Cabbage On the Grill 43

Beets On the Grill 44

Pineapple On the Grill 45

Okra On the Grill 46

Cauliflower On the Grill 47

Avocados On the Grill 48

Bananas On the Grill 49

Peppers On the Grill 52

Potatoes On the Grill 53

Grilled Salmon I 54

Apple and Shrimp Kabobs 55

Marinated Grilled Shrimp 56

Spicy Shrimp 57

Spicy Grilled Chicken Thighs 58

Grill Master Chicken Wings 59

Pretty Chicken 62

Feta, Chicken, and Rosemary 63

Chicken Souvlaki 64

Cajun Grilled Shrimp 66

Greek Burgers 67

Chili Burgers 68

Thai Burgers 69

Gyro Burgers 72

Basil Burgers 73

Firecracker Burgers 74
Pepperoni Burgers 75

Good Burger 76

Turkey Burgers 77

Ranch Burgers 78

Blue Cheese Burgers 79

Easy

Potato Salad

Prep Time: 1 hr

Total Time: 2 hrs

Servings per Recipe: 12

Calories

430 kcal

Fat

36.9 g

Carbohydrates 16.2g

Protein

9.5 g

Cholesterol

121 mg

Sodium

536 mg

Ingredients
2 lbs clean, scrubbed new red potatoes

2 C. mayonnaise

6 eggs

salt and pepper to taste

1 lb turkey bacon

1 onion, finely diced

1 stalk celery, finely diced

Directions

1. Boil your potatoes in water and salt for 20 mins then remove the
liquids.

2. Once the potatoes are no longer hot, chop them, with the skins.

3. Now get your eggs boiling in water for 60 secs, place a lid on the pot,
and shut the heat.

4. Let the eggs sit for 15 mins. Then remove the shells and dice them.

5. Stir fry your bacon until it is crispy then break it into pieces.

6. Get a bowl, combine: black pepper, celery, salt, eggs, mayo, onion,
and bacon.

7. Place a covering of plastic around the bowl and put everything in the
fridge for 65 mins.

8. Enjoy.

Easy Potato Salad

9
LATIN STYLE

Potato Salad

Prep Time: 25 mins

Total Time: 2 hrs 40 mins

Servings per Recipe: 12

Calories

540 kcal

Fat
35.8 g

Carbohydrates 38.7g

Protein

17.4 g

Cholesterol

146 mg

Sodium

475 mg

Ingredients

6 large baking potatoes, peeled and cubed

2 tbsps dill pickle brine

4 carrots, diced

2 C. mayonnaise

1 tbsp olive oil

salt and pepper to taste

1 large onion, diced

1 C. diced cooked beets

3 C. diced cooked chicken

6 hard-cooked eggs, peeled and diced

2 dill pickles, diced

Directions
1. Submerge your carrots and potatoes in a big pot, in water, and get
everything boiling. Continue boiling the contents until the potatoes are
soft for 12 mins then remove all the liquids.

2. Now begin to stir fry your onions in olive oil for 12 mins then remove
them from the pan. Get a bowl, combine: pickles, potatoes, eggs, carrots,
and chicken.

3. Get a 2nd bowl, combine: mayo, onion, and pickle juice.

4. Now combine both bowls and add some pepper and salt.

5. Place the contents in the fridge with a covering of plastic for 2 hrs.
Enjoy.

12

Latin Style Potato Salad

Creamy

Chicken Salad

Prep Time: 20 mins

Total Time: 20 mins

Servings per Recipe: 12

Calories 315

Fat 23.1g

Cholesterol 42mg

Sodium 213mg

Carbohydrates 15.2g

Protein 13.9g

Ingredients
4 C. cooked boneless chicken, cubed

1 tsp seasoning salt

1½ C. dried cranberries

1 tsp paprika

½ C. green bell pepper, seeded and chopped finely Freshly ground black
pepper, to taste

2 scallions, chopped

1 C. celery stalk, chopped

1 C. pecans, chopped

1 C. mayonnaise

Directions

1. In a large bowl, add all ingredients and mix well.

2. Cover and refrigerate to chill for at least 1 hour.

Creamy Chicken Salad

13

CAESAR

Salad

Prep Time: 20 mins

Total Time: 35 mins

Servings per Recipe: 6

Calories

384 kcal
Fat

33.5 g

Carbohydrates 16.3g

Protein

5.8 g

Cholesterol

18 mg

Sodium

549 mg

Ingredients

6 cloves garlic, peeled

salt to taste

3/4 C. mayonnaise

ground black pepper to taste

5 anchovy fillets, minced

1/4 C. olive oil

6 tbsps grated Parmesan cheese, divided

4 C. day-old bread, cubed

1 tsp Worcestershire sauce

1 head romaine lettuce, torn into bite-size pieces 1 tsp Dijon mustard

1 tbsp lemon juice

Directions
1. Dice 3 pieces of garlic and add them to a bowl with: Worcestershire,
lemon juice, mayo, 2 tbsp parmesan, mustard, and anchovies.

2. Slice the rest of the garlic in quarters then stir fry them in hot oil until
browned. Then place them to the side.

3. Add the bread pieces into the pot and brown them while stirring.

4. Top the bread with pepper and salt and place everything in a bowl.

5. Combine the following with the bread: parmesan, lettuce, and

Worcestershire mix.

6. Enjoy.

14

Caesar Salad

Couscous

Salad

Prep Time: 30 mins

Total Time: 45 mins

Servings per Recipe: 8

Calories

255 kcal

Fat

5.9 g

Carbohydrates 41.2g

Protein

10.4 g
Cholesterol

< 1 mg

Sodium

< 565 mg

Ingredients

1 C. uncooked couscous

1 red bell pepper, seeded and diced

1 1/4 C. chicken broth

1/4 C. diced fresh cilantro

3 tbsps extra virgin olive oil

1 C. frozen corn kernels, thawed

2 tbsps fresh lime juice

2 (15 oz.) cans black beans, drained

1 tsp red wine vinegar

salt and pepper to taste

1/2 tsp ground cumin

8 green onions, diced

Directions

1. Get your broth boiling, then add in the couscous.

2. Place a lid on the pot and let the contents sit for 7 mins.

3. Get a bowl, combine: beans, olive oil, corn, lime juice, cilantro,
vinegar, red pepper, cumin, and green onions.
4. Toss the contents, then stir your couscous.

5. Add the couscous in with the beans and corn. Then stir the mix again.

6. Add some pepper and salt then place the contents in the fridge for 10
mins. Enjoy.

Couscous Salad

15

EGG

Salad

Prep Time: 10 mins

Total Time: 35 mins

Servings per Recipe: 4

Calories

344 kcal

Fat

31.9 g

Carbohydrates 2.3g

Protein

< 13 g

Cholesterol

382 mg

Sodium

1351 mg
Ingredients

8 eggs

salt and pepper to taste

1/2 C. mayonnaise

1/4 tsp paprika

1 tsp prepared yellow mustard

1/4 C. diced green onion

Directions

1. Boil your eggs in water for 2 mins then place a lid on the pot and let
the contents sit for 15 mins.

Once the eggs have cooled remove their shells and dice them.

2. Now get a bowl, combine: green onions, eggs, mustard, and mayo.

3. Stir the mix until it is smooth then add in the paprika, pepper, and salt.

4. Stir the contents again then enjoy with toasted buns.

16

Egg Salad

Pinto Beans

from Texas

Prep Time: 15 mins

Total Time: 2 hrs 15 mins

Servings per Recipe: 8

Calories
210 kcal

Fat

1.1 g

Carbohydrates 37.9g

Protein

13.2 g

Cholesterol

1 mg

Sodium

< 95 mg

Ingredients

1 lb dry pinto beans

1/2 tsp ground black pepper

1 (29 oz.) can reduced sodium chicken broth

water, if needed

1 large onion, diced

1 fresh jalapeno pepper, diced

2 cloves garlic, minced

1/2 C. green salsa

1 tsp cumin

Directions
1. Get the following boiling: pepper, beans, cumin, broth, onions, salsa,
jalapenos, and garlic.

2. Let the contents cook for 2 hrs.

3. If the mix gets too dry add some water and continue cooking for the
remaining time.

4. Enjoy.

Pinto Beans from Texas

17

TEXAS STYLE

Fried Chicken

Prep Time: 30 mins

Total Time: 8 hrs 50 mins

Servings per Recipe: 4

Calories

666 kcal

Fat

21.3 g

Carbohydrates 85.6g

Protein

32.7 g

Cholesterol

140 mg

Sodium
1151 mg

Ingredients

2 C. buttermilk

salt and ground black pepper to taste

1 tsp onion powder

2 eggs

1/4 C. diced fresh parsley

2 tbsps whole milk

1/4 C. diced fresh tarragon

ground black pepper to taste

1/4 C. diced fresh sage

2 C. grapeseed oil for frying

1 tsp paprika

1/2 C. all-purpose flour

1 tsp ground cayenne pepper

1/2 C. quick-mixing flour (such as Wondra(R))

2 skinless, boneless chicken breast halves, halved 2 C. whole milk

2 C. all-purpose flour

1 pinch salt and ground white pepper to taste

1 tsp garlic salt

1 tsp onion salt

1 tsp ground cayenne pepper

Directions

1. Get a bowl, combine: 1 tsp cayenne, buttermilk, paprika, onion

powder, sage, parsley, and tarragon.

2. Add in your chicken to the mix and coat the pieces evenly.

3. Place a covering of plastic on the bowl and put everything in the

fridge overnight.

4. Get a 2nd bowl, mix: black pepper, 2 C. flour, salt, garlic salt, 1 tsp
cayenne, and onion salt.

5. Get a 3rd bowl, whisk: 2 tbsps milk, eggs, pepper, and salt.

6. Get a 4rd bowl and add in 1/2 C. of flour without any spices.

7. Dredge your chicken first in the 4th bowl, then the 3rd bowl, and
finally the 2nd.

18

Texas Style Fried Chicken

8. For 10 mins, per side, fry your chicken in grapeseed oil then place on
a rack.

9. Leave a quarter of a C. of oil in the pan and begin adding the quick
mix flour and milk to the oil while stirring.

10. Get the mixing gently boiling and continue stirring until the gravy is
thick.

11. Now add some pepper and salt and top the chicken pieces with it.

12. Enjoy.

19
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