I
t hardly seems that the 4th of July should be here so soon. We were just toasting champagne to the New Year. Nevertheless, the season of fireworks, beaches and barbecues is now! If you’re like my family, we love inviting friends and neighbors over to socialize and enjoy hot, delicious food right off the grill.
If you’re looking for new recipes to try on the barbie, I’ve scoured the depths of the internet to find some tasty, tried-and-true crowd pleasers. No need to thank me, an invite will do!
Jambalaya Sausage Kabobs (via Delish)
Prep Time: 25 minutes
Cook Time: 10 minutes
8, (12-inch) wooden skewers or 4 long metal skewers
2 small (about 6 ounces each) zucchini, cut diagonally into 3/4-inch-thick slices
1 red pepper, cut into 1 1/4-inch pieces
1/2 small Vidalia onion, cut into 4 wedges, keeping wedges intact
1 Tablespoon olive oil
1 teaspoon olive oil
2 teaspoon Cajun seasoning
1, 16 oz. package light kielbasa or other fully cooked smoked sausage, cut diagonally into 1-inch chunks
1 large stalk celery, chopped
1, 8.8 oz. package white rice, fully cooked
1 medium tomato, chopped
2 Tablespoons water
Prepare outdoor grill for covered direct grilling over medium heat. Meanwhile, soak wooden skewers in water 15 minutes.
In large bowl, toss zucchini, pepper, onion, 1 Tablespoon oil, and 1 teaspoon Cajun seasoning. Alternately thread vegetables and kielbasa onto skewers.
Place skewers on hot grill rack. Cover grill and cook 10 to 12 minutes or until kielbasa browns and vegetables are tender-crisp, turning skewers occasionally. Remove skewers to platter; keep warm.
In nonstick 10-inch skillet, heat remaining 1 teaspoon oil over medium heat. Add celery and remaining 1 teaspoon Cajun seasoning. Cook, covered, 5 minutes or until celery softens, stirring occasionally. Stir in rice, tomato, and water. Cover and cook 3 minutes or until rice is hot. Serve rice with kebabs.
Each serving without rice: About 320 calories, 18 g protein, 9 g carbohydrate, 26 g total fat (8 g saturated), 2 g fiber, 76 mg cholesterol, 1,160 mg sodium.
Each serving of rice: About 85 calories, 2 g protein, 17 g carbohydrate, 1 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 150 mg sodium.
Find this article at Delish.
Sweet Corn Pudding (via FoodNetwork)
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Grease casserole dish.
Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
Pour into casserole dish and bake for 35 minutes or until set.
Read more here.
Grilled Peach Barbecued Chicken (Via Taste of Home)
Prep time: 20 minutes
Cook time: 30 minutes
2 cups barbecue sauce
2 cloves garlic, finely chopped, divided
2 peaches, peeled, pitted and chopped
Salt and pepper
24 chicken wings, separated at the joint and tips discarded
1 cup peach jam, such as Smuckers
1/4 cup apple cider vinegar
2 tablespoons hot sauce, such as Frank’s RedHot, or to taste
Scallions, green parts only, thinly sliced, for topping
In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1 1/2 teaspoons salt and about 1/4 teaspoon pepper. Reserve 1/2 cup for basting.
In a resealable plastic bag, toss together the chicken wings and remaining peach barbecue sauce; refrigerate for about 30 minutes.
Meanwhile, combine the peach jam, vinegar, remaining garlic, hot sauce, and 1/2 teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes. Let cool.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat, or broil 4” from the heat for 12-16 minutes, turning occasionally.
Brush with sauce. Grill or broil, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Top with scallion and serve with peach jam dipping sauce.
Find the recipe here.
Backyard Cooper Burgers (via All Recipes)
Prep time: 15 minutes
Cook time: 15 minutes
5 pounds ground beef chuck (80% lean)
2 eggs
1/4 cup Worcestershire sauce
3 tablespoons olive oil
3 tablespoons grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon onion powder
Preheat grill for medium heat and lightly oil the grate.
Mix ground beef, eggs, Worcestershire sauce, olive oil, Parmesan cheese, garlic powder, salt, pepper, and onion powder together in a large bowl. Divide into 15 portions, roll into balls, and flatten into patties about 1/2-inch thick.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 6 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Click here to see this recipe on AllRecipes.com
Fiery Fish Tacos with Crunchy Corn Salsa (via All Recipes)
Prep time: 30 minutes
Cook time: 10 minutes
Ingredients
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
View this recipe on AllRecipes.com.
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