This coming weekend will kick off the "official" summer season with the long Memorial Day weekend. Time to crank up the BBQ! Here's a few recipes to try:
HONEY-LIME GRILLED CHICKEN
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 boneless skinless chicken breast halves (4 ounces each)
In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 4 servings
RANCH POTATO SALAD
This recipe is from memory...I don't have the recipe with me but ingredient measurements can be altered to suit your own tastes.
2 pounds red potatoes, cubed (use at least 2 lbs... if using more potatoes will have to increase the rest of the ingredients)
1 bottle (8 ounces) ranch salad dressing
1 cup (4 ounces) shredded cheddar cheese
2-3 green onions chopped
2 hard boiled eggs, chopped (this can be omitted if you don't like)
1/2 to 1 full pkg of bacon, cooked and chopped
salt and pepper to taste
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.
In a large bowl, combine the remaining ingredients. Drain potatoes; add to the dressing mixure and gently toss to coat. Cover and refrigerate for 2 hours or until chilled or can be eaten warm... either way is yummy! Refrigerate leftovers. Yield: 6-8 servings
And a BBQ wouldn't be complete without DESSERT!!!
CAPPUCCINO MOUSSE TRIFLE
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 (3.4 ounce) packages instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed, divided
2 (10.75 ounce) loaves frozen pound cake, thawed and cubed (NOTE: original recipe called for frozen pound cake, but I've made it with a prepared chocolate cake made from the box and like it better. Be sure to try both ways and let me know which you prefer!)
1 (1 ounce) square semisweet chocolate, grated
1/4 teaspoon ground cinnamon
In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
HONEY-LIME GRILLED CHICKEN
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 boneless skinless chicken breast halves (4 ounces each)
In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 4 servings
RANCH POTATO SALAD
This recipe is from memory...I don't have the recipe with me but ingredient measurements can be altered to suit your own tastes.
2 pounds red potatoes, cubed (use at least 2 lbs... if using more potatoes will have to increase the rest of the ingredients)
1 bottle (8 ounces) ranch salad dressing
1 cup (4 ounces) shredded cheddar cheese
2-3 green onions chopped
2 hard boiled eggs, chopped (this can be omitted if you don't like)
1/2 to 1 full pkg of bacon, cooked and chopped
salt and pepper to taste
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.
In a large bowl, combine the remaining ingredients. Drain potatoes; add to the dressing mixure and gently toss to coat. Cover and refrigerate for 2 hours or until chilled or can be eaten warm... either way is yummy! Refrigerate leftovers. Yield: 6-8 servings
And a BBQ wouldn't be complete without DESSERT!!!
CAPPUCCINO MOUSSE TRIFLE
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 (3.4 ounce) packages instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed, divided
2 (10.75 ounce) loaves frozen pound cake, thawed and cubed (NOTE: original recipe called for frozen pound cake, but I've made it with a prepared chocolate cake made from the box and like it better. Be sure to try both ways and let me know which you prefer!)
1 (1 ounce) square semisweet chocolate, grated
1/4 teaspoon ground cinnamon
In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
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