These are a few of my favorite recipes to make for our backyard BBQ.
They are super tasty and fun to make and eat.
Hope you try them and enjoy!
Happy Summertime.
To start - Very important, a yummy drink! This drink is more like a dessert, It's so good.
I Got this recipe from my Mom. Thanks Mom!!
Frosty Citrus Punch :
Ingredients -
1 can (120z) frozen limeade or lemonade concentrate thawed
3 cups cold water
2 cans lemon lime soda chilled
1/2 pint ( 1 cup) lime or lemon sherbet, softened
In a large pitcher, mix limeade & water.
Just before serving, stir in soda, pour into a punch bowl,
float scoops of sherbet on top. I serve the punch in mason jars.
They look so cute and old fashioned.
It's so refreshing too !!
Bacon Ranch Potato Salad :
I don't know about you but when I hear bacon and potato...
I'm always interested, so good together!
Ingredients -
2 lb red potatoes, unpeeled and cut into 1/2 -inch chunks
1 tbsp salt
1/4 cup mayo
1/4 cup plain reduced - fat yogurt or sour cream
small bundle of chives ( 2-3 tbsp chopped)
small bundle of chopped parsley ( 2-3 tbsp chopped)
1 small green onion
1 clove minced garlic
juice of 1/2 lemon
1/4 cup buttermilk
black pepper to taste
pinch of salt to taste
4 slices thick cut bacon, cooked to a crisp
Instructions-
1.Cover potatoes with 1 -2 inches of cold water and add 1 tbsp salt.
2. Whisk mayo, yogurt, chives, parsley, green onion, garlic, lemon,
and buttermilk together in a small bowl.
3. Salt and pepper to taste and refrigerate until ready to use.
4. Bring potatoes to a boil and reduce heat to medium,
cooking until the potatoes are fork tender ( 8 -10 mins.)
5. Drain potatoes and return to the pot or transfer to serving bowl.
Let cool 5 -10 mins (potatoes should be very warm but not steaming hot.)
6. Pour half of ranch dressing over the potatoes and toss.
7. Toss remaining dressing and crumble bacon, and serve cold.
(click on the read more link below for more recipes.)
Easy After Work BBQ Chicken :
Ingredients -
1 ( 3 1/2- pound) chicken, cut into 8 pieces
salt and freshly ground pepper
2 cups bottled sauce or Easy BBQ sauce, recipe follows.
Easy BBQ Sauce :
Ingredients -
3/4 cup ketchup
1/4 cup plus 2 tbsp packed brown sugar
3 tbsp white wine vinegar
2 tbsp minced onion
2 tbsp Dijon mustard
1/4 to 1 teaspoon hot sauce (I use Tabasco)
1/4 teaspoon freshly ground black pepper
3 tbsp chopped scallions (white and light green parts)
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons freshly squeezed lime juice
lime wedges, for serving
Instructions For BBQ Sauce-
In a small bowl, whisk the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice.
Can be covered and refrigerated for up to 1 week.
For Chicken-
1. Prepare a medium- hot grill or preheat broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
2. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or if broiling, put it on the prepared baking sheet.
3. Grill or broil, 4 inches from heat, turning once, for 10 mins per side.
4. Put 1/2 of BBQ sauce in a small bowl, for drizzling and serving. reserve.
5. Baste the chicken with the remaining sauce and grill or broil for 5 mins more.
6. Transfer the chicken to serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and remaining sauce.* As a side dish I also serve fresh corn on the cob and as another side, cut slices of tomato's with a dash of olive oil on top and salt and pepper.*
Prep time : 15 mins
Cook Time: 25 mins
Serves : 4 servings
(Recipe for Easy After Work BBQ Chicken, from Paula Deen.)
(food network.com)
Yay! Dessert Time ...
These 2 dessert recipes I got from -
The Magnolia Bakery Cookbook, Old Fashioned Recipes From New York's Sweetest Bakery. I so love this book, it's a great resource.
These 2 recipes are so good, but the whole book looks so Scrumptious!
I'm going to try next to make, the Lime Pie with Gingersnap Crust. Sounds Delish!
Raspberry Crumb Squares :
Ingredients -
For crust -
2 cups ( 4 sticks) unsalted butter, melted
4 cups all -purpose flour
Filling-
1 1/4 cups raspberry preserves ( beaten smooth with a mixer or spoon)
Topping-
4 1/2 cups all- purpose flour
3 cups unpacked light brown sugar
2 cups ( 4 sticks) unsalted butter, softened, cut into small pieces
Instructions-
1. Preheat oven to 350'degrees.
2. To make crust: In a large bowl, combine the butter with the
flour until you get a dough like consistency.
3. Spread crust evenly into an ungreased 12 x 18 inch jelly roll pan.
Use a large piece of waxed paper to firmly and evenly press down crust.
4. Bake the crust for 15 mins. Remove from oven and let cool completely, 30 - 40 mins.
5. While crust is cooling, prepare the topping: Mix the flour and the brown sugar.
Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.
6. When crust is cool, gently and evenly spread the
raspberry preserves over crust, leaving 1/4 - inch edge all around.
7. Sprinkle crumbs generously over preserves
( it will seem like more than you think you need.)
8. Bake for an additional 15-18 mins until golden brown. Allow to cool to room temperature, or overnight, before cutting and serving.
(Makes twenty four, 3- inch squares.)
*For lemon lovers like me, this dessert is so summery, light and easy to prepare. Make sure to make the Lemon Curd filling the day before and your all ready to go. *
Lemon Ice Box Pie:
Ingredients-
For Crust-
1/2 cup (1 stick) unsalted butter, very soft
2 cups vanilla wafer crumbs
Filling-
1 1/2 cups heavy cream
1 1/2 cups lemon curd filling ( recipe follows)
Garnish-
1/3 cup fresh blueberries
lemon slices
Lemon Curd Filling:
Ingredients-
12 egg yolks, at room temperature
3 tbsp grated lemon zest
1 cup fresh lemon juice
1/2 teaspoon lemon extract
1 1/2 cups sugar
1 cup ( 2 sticks) unsalted butter, cut in small pieces
Instructions For Curd-
1. In a medium - size saucepan, whisk in the first five ingredients until thoroughly combined.
2. Using a wooden spoon, stir constantly over medium heat.
Cook about 20 mins until thick and bubbly.
3. Remove from heat and add the butter, one piece at a time, stirring to incorporate.
4. Place in refrigerator overnight until firm.
Instructions for pie-
1. To make crust: In a small bowl, combine the butter and the vanilla wafer crumbs. Press firmly into a lightly buttered 9 - inch pie dish.
Wrap tightly with plastic and place in the freezer for 30 mins.
2. Meanwhile , make the filling: In large bowl, on the medium speed of the electric mixer, beat the heavy cream until stiff peaks form. Gently fold Lemon Curd.
Pour into prepared crust and chill for at least 4 hours or overnight.
3. Garnish with berries around the edge of the pie and lemon slices if desired. Yum!
( makes one 9- inch pie.)
Hope you try these recipes out and love them as much as we do!
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