Backyard BBQ July 2011
Author: Special to CH2
Grandpa George’s Buffalo Chicken Dip
• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank’s Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
Heat all the ingredients above in a sauce pan until its melted. Stir occasionally and serve with celery, crackers or chips.
Cheesy Bacon Potatoes with Scallions
5 baking potatoes, peeled and diced
7 slices bacon chopped
Garlic salt, to taste
Pepper to taste
¼ cup butter
¾ cup beef broth
1 bunch green onions, chopped
2 cups grated cheddar cheese
Turn on your grill.
Spray the bottom of a foil pan with cooking spray.
Place potatoes in the pan and season with garlic salt and freshly ground pepper. Stir well.
Pour beef broth over potatoes. Add chopped bacon to the potatoes. Cut butter into pats and place on top off mixture.
Cover the pan with foil and place on the hot grill for 45 minutes.
Pull back foil and sprinkle cheddar cheese evenly over the dish. Recover dish and leave on grill for another 15 minutes.
Remove from grill and cover with chopped green onions.
To make this dish even MORE fattening, serve with a side of ranch dressing or sour cream!
Georgia Blueberry Crisp with Lemon Mascarpone
5 cups Georgia blueberries
1 large lemon, zest and juice reserved
1 cup sugar
4 tablespoons all purpose flour
½ teaspoon cinnamon
8oz container of mascarpone
1/3 cup sugar
1 tablespoon vanilla
1 cup quick oats
1/3 cup all purpose flour
½ cup light brown sugar
6 tablespoons unsalted butter, cubed small and cold
1/3 cup sliced almonds
½ teaspoon nutmeg
1 tablespoon cinnamon
Preheat oven to 375 degrees. In a large bowl place blueberries, in a small bowl combine reserved lemon juice, 1 cup sugar, 4 Tablespoons flour and half teaspoon cinnamon. Mix together and pour over blueberries. Fold together. Pour mixture into a 13×9 inch baking dish.
For lemon mascarpone:
In a medium bowl combine oats, flour, sugar, butter, almonds, nutmeg and cinnamon. Combine ingredients until crumble forms. Top blueberries with mixture. Bake at 375 degrees for 30-35 minutes or topping is golden and crisp. Serve warm.
Grilled Lime Chicken Breasts with Tomato-Avocado Salsa
For the Chicken:
• 4 tablespoons minced fresh cilantro
• 5 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 6 (6-ounce) skinless, boneless chicken breast halves
• ½ teaspoon salt
• Cooking spray
For the Salsa:
• 2 cups chopped tomatoes
• 4 tablespoons finely chopped onion
• 4 teaspoons fresh lime juice ( as in, squeezed from ACTUAL limes)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 avocados, peeled and finely chopped
To prepare chicken:
Turn on your grill, light your grill, or pull out your “grill pan.”
Combine cilantro, lime juice, olive oil & chicken; toss and let stand 10 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Add chicken to grill; cook 6 minutes on each side or until done.
To prepare salsa, combine tomato, onion, lime juice, salt & pepper in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.
Real Men Grill their Corn
Start your fire or preheat your gas grill on high, then peel the husk and silk away from the corn before grilling.
Next, drizzle the corn on the cob with a little olive oil.
Place the corn on the cob directly on the grill grate over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side.
After grilling the corn on the cob, season with salt and pepper and a generous slather of butter!
Kelly’s Stuffed Mushroom Swiss Burgers
2 1/2 lb Ground Beef (80/ 20 is best for burgers)
2 small Vidalia onions diced
8 oz. White or Portabella mushrooms, chopped
1/3 cup of Sauce1 Tbsp. olive oil
1 large egg
Salt and pepper to taste
8 slices of Swiss cheese
8 buns – Kaiser rolls
2 Tomatoes Sliced
Sliced Red Onion
Sauté mushrooms and onions.
Mix beef, egg, Worcestershire, olive oil, salt and pepper.
Add sautéed mushrooms and Onions. Mix. Shape into eight patties and grill to desired temperature.
Top with Swiss cheese.
Enjoy with your favorite condiments.
“Palmetto Sweet” Onion Steak Marinade & Mopin’ Sauce
Great for any steak or London broil
1 Palmetto sweet onion, sliced
2 garlic cloves, minced
1 cup ketchup
1 cup chili sauce
1 tablespoon worsesteshire sauce
1 tablespoon soy sauce
2 anchovies, mashed to paste, optional
1 teaspoon black pepper
Combine all ingredients and pour over steaks, turn over, wrap and refrigerate over night. Mop on marinade while cooking steaks. When grilling, keep a watchful eye for “flare ups” as marinade will create a nice char on steaks, do not let them burn. Enjoy!
Insalata Caprese Salad
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil. We like it sprinkled with balsamic vinegar as well, even though at true insalata caprese is made without vinegar.
Makes 4 servings.
Uncle Buck’s Tomato Pie
This is not a dessert. It is one of the BEST side dishes you will ever make. Add crumbled bacon as a variation and serve it for breakfast. This recipe serves 6.
1 9-inch frozen pie shell
(You baking connoisseurs are welcome to make a homemade crust but you won’t find the recipe here.) 1 large yellow onion, chopped
4 large fresh tomatoes, chopped and drained
¼ cup Fresh Basil Leaves (chopped)
1 ½ cup grated sharp white cheddar
1 ½ cup grated Swiss cheese
¾ cup mayonnaise
1 Tablespoon Texas Pete
1 Tablespoon Olive Oil
2 Tablespoons Butter
Salt & Pepper
Preheat oven to 350. Place frozen pie shell in the oven until lightly browned (around 15 to 20 minutes).
While the pie crust is baking, caramelize onions. (Add olive oil, butter & onions to a sauté pan and cook over medium high heat, stirring occasionally, until onions turn brown and translucent.)
Combine Swiss, cheddar, mayonnaise, Texas Pete and salt & pepper in a bowl. Mix together well. The end result should be a heart attack inducing ball of calories.
By this time your onions & pie crust should be finished sautéing & baking.
Layer the caramelized onions, then tomatoes, then basil, then mayonnaise cheese crust, into the pre- baked pie crust.
Bake for 45 minutes or until the cheese top is lightly golden and bubbly. You can serve immediately but it’s best to wait for the pie to set up a bit before cutting into it.