BBQ Night - Foods to go great at a BBQ!
At the home of: Becky McKenna
Chevy's Salsa
From the kitchen of: Shana Hart
6 med
tomatoes
10 small jalapenos (red is best)
1/4 med spanish onion
2 garlic cloves
2 Tbsp chopped fresh cilantro
2 Tbsp white vinegar
2 tsp salt
2 tsp salt
1 1/2 tsp liquid smoke (1/2 - 1 tsp m
ight be better)
Preheat BBQ to high. Remove stems from tomatoes and rub with oil. Cut tomatoes in half and place on grill. Cook for 10 min. Place jalapenos on grill. Flip tomatoes and cook for another 10 min. Remove peppers when they are charred on all sides. Place peppers and tomatoes on a plate to cool - cover with a bowl to steam skins off. Peel skins when cool. Remove stems and seeds from peppers. Place tomatoes and peppers in food processor and mix.
Add remaining ingredients and mix 5-10 min until smooth consistency. Chill for several hours to develop the flavor.
Spinach Dip
From the kitchen of: Becky McKenna
1 package Knorr Vegetable seasoning
1 package frozen spinach - thawed and drained
16 oz container light sour cream
1 cup Mayo
8 oz can water chestnuts, chopped
3 green onions, chopped
Mix mayo and sour cream together. Add remaining ingredients. Chill for 2 hours
before serving.
Feta & Basil Grilled Corn
From the kitchen of: Stacy Hart
6 ears of corn, shucked
1/2 cube melted butter or 1/4 cup olive oil
About 24 leaves of washed fresh basil
1 tsp lime salt - or to taste
1/2 cup feta cheese
Spread butter or olive oil on each ear with basting brush. Sprinkle each ear with lime salt. Roll/pat feta cheese onto each ear. Place about 4 large leaves of basil on each ear of corn. Wrap in foil. Place on heated BBQ and grill about 3 minutes and then turn for a quarter turn (total of about 12-14 minutes on the grill). Served wrapped in foil.
Bow Tie Pasta Salad
From the kitchen of: Erin Langstraat
1 lb bow-tie pasta
1 package fresh spinach, stemmed
1 can sliced black olives, drained
1 can artichokes, drained & chopped
4 oz package feta cheese
1 avocado, chopped (could use 1.5-2)
Grape tomatoes, halved
Small Bermuda onion, chopped (optional)
Bottle of Girard's Romano Cheese Dressing
Cook pasta, drain and toss with half bottle of dressing. Let it sit all day or overnight. Before serving add remaining ingredients and dressing.
Dad's Macaroni Salad
From the kitchen of: Tiffany Pringle
1 lb macaroni - cooked and drained
1 cup mayo (to taste)
3 Tbsp pickle relish
1 can olives, chopped
Onion to taste
salt/pepper to taste
3 hard-boiled eggs, chopped
Mix mayo & pasta together. Add remaining ingredients and stir. Chill before serving.
Easy Pasta Salad
From the kitchen of: Angela Rivers
1 lb rotini pasta - cooked & drained
10 oz package grape tomatoes - sliced in half
1 1/2 red pepper - chopped
6 oz can large pitted black olives - sliced
8 oz mozzarella cheese - cubed
1/3 - 1/2 of 18.5 oz Italian Dry Salami log - sliced into bite-sized pieces
12 oz (1.5 cups) Fat Free Italian Dressing
Add all ingredients together. Mix with 1/2 amount of dressing. Chill for several hours. A few hours before serving add remaining dressing and continue to let cool.
Apple Salad
From the kitchen of: Karisa Stahle
3 red apples - chopped
3 yellow apples - chopped
3 bananas - sliced
3 kiwi - chopped
1 large can pineapple - drained
1/2 cup apple juice
Combine all ingredients. Add juice and chill for several hours. (May want to add bananas right before serving.)
Fresh Strawberry Dip
From the kitchen of: Becky Maher
1 pint cream
8 oz cream cheese
6 heeping Tbsps powdered sugar
2 tsp vanilla
1 cup chopped strawberries
Whip ingredients and add strawberries. Serve with other fruits.
