I'll start sharing a couple so I won't be posting 19 recipes on one blog entry, that would be crazy talk.
Here's a couple of great summer BBQ recipes:
1. Tangy Apple-Cabbage Coleslaw: Very light and refreshing, great for a night of grilling out. Could also be great on a sandwich with pulled BBQ.
1 head green cabbage cored and chopped fine
1 tsp salt
2 granny smith apples, cored and cut into matchsticks
2 scallions, sliced thin on bias
1/3 c cider vinegar
1/4 canola oil (I used smart balance)
1/4 c honey
2 tsp dijon mustard
1/8 tsp red pepper flakes
1. Toss cabbage with salt in colander and sit until wilted, about 1 hour.Rinse in cold water, drain, pat dry. Toss cabbage, apples, and scallions together in large bowl to combine.
2. Bring vinegar, oil, honey, mustard, and red pepper flakes to boil over med heat. Pour warm dressing over cabbage mixture and toss to coat. Cover and refrigerate until flavors have blended, about 1 hour.
*Can make ahead in air tight container for up to 1 day. From America's Test Kitchen Healthy Recipes
2. Watermelon Salad- Love the mint and lemon in this. Quick in easy. If you don't have a mint plant, get one. They are very easy to maintain and you don't have to buy it at the store! You just walk out side and cut.
*Bring 1/4 c each sugar and water to simmer in saucepan. Remove from heat, add 3 mint springs and steep for 10 minutes. Discard mint; add zest and juice of 1 lemon and a pinch of salt. Toss with 2 c blueberries and 3 c cubed watermelon. Let stand 15 minutes. Top with chopped mint. *From Foodnetwork Magazine
3. Sugar Cookies: Needed to make cookies for VBS and didn't want to go to the store. I had all these ingredients on hand, so most likely you will, too. (I'm like paula deen, I always have unsalted butter in my fridge! I use it a lot in desserts)
2 cups sugar
2 1/2 c all-purpose flour (next time I will try half whole wheat, half all purpose)
1/2 tsp baking powder
1/2 tsp salt
14 Tbs (1 3/4 sticks) unsalted butter, softened
2 tsp vanilla extract
2 large eggs
1. Adjust oven rack to middle position and preheat 350. Spread 1/2 c sugar in shallow bowl for coating and set aside. In separate bowl, whisk flour, baking powder, and salt together, set aside. 2. Beat butter and remaining 1 1/2 c sugar together in large bowl using electric mixer on med speed until light and fluffy, 3-6 minutes. Beat in vanilla, then eggs, one at a time, until combined, about 30 seconds.
3. Reduce mixer to low and slowly mix in flour mixture until combined, about 30 sec.
4. Roll 2 Tbs dough in ball and roll in sugar to coat. Lay balls on parchment lined baking sheets about 2 inches apart. Flatten cookies with buttered bottom of drinking glass, then sprinkle any of remaining sugar over flattened tops. Bake cookies, one sheet at a time until edges are set and just beginning to brown but centers are still soft and puffy, 10-12 minutes, rotating sheet half way through.
5. Let cookies cool on sheet for 10 minutes then transfer to rack and cool completely.
*From America's Test Kitchen
4. Marinated grilled chicken: From now on brine your meat! It makes such a huge difference, juicy and delicious. I am a huge condiment (not condoms) girl and I don't put anything on my chicken. The bonus is that chicken and me are kind of making up from the Food, Inc. fiasco. Not totally, but we're on speaking terms.
Brining Directions for 4 boneless, skinless chicken breasts (if you are interested in doing another cut of chicken or turkey/pork, let me know and I will email it to you)
Dissolve 1/4 cup salt and 1/4 cup sugar in 2 quarts of water. Submerge meat completely in brine, cover and refrigerate meat for 1/2 to 1 hour. Remove meat, rinse, and pat dry with paper towels. Now meat is ready to be cooked. *Note, don't salt your meat before cooking because it already has been salted!
I used two different marinades on two different nights:
Smoky southwestern marinade
1/2 c apricot jam
1/4 c minced red onion
2 Tbs cider vinegar
1 Tbs canola oil
3 garlic cloves, minced
2 tsp minced canned chipotle chile in adobo sauce
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
1/2 tsp pepper
Whisk all together and marinade meat in refrigerator for at least 1 hour and up to 6 hours. You can also set some aside to brush on during grilling.
Honey, Mustard, and Garlic Wet Rub
Can use on chicken, pork, or salmon
1 Tbs vegetable oil
3 garlic cloves
2 tsp honey
2 tsp dijon mustard
2 tsp chopped rosemary
1 tsp lemon zest
1/2 tsp pepper
1/4 tsp salt
Mix and rub into meat. Cook as desired-we grilled it. *From America's Test kitchen
So that's 6 recipes-I've made two more but not anything special. One was pan seared shrimp and other peach pound cake.
