With the Memorial Holiday approaching, barbeque season will be in full swing! Here is a barbecue menu that will make your party a hit...Vegetarians and meat eaters will be sure to enjoy it.
FOUR BEAN SALAD
http://recipes.howstuffworks.com/tools-and-techniques/5-best-barbecue-side-dishes2.htm
Four bean salad is nutrient-rich and delicious.Beans are a barbecue staple, perhaps because they go with so many types of grilled fixings. The vinegar and sugar in Four Bean Salad make this side dish simultaneously tart and sweet. But it's sweet for a reason. For a healthier or drier version of this salad, you can easily adapt the recipe by using less sugar, vinegar or salad oil. If you do so, consider replacing some of the lost flavor by sprinkling in some of your favorite spices; rosemary, oregano and thyme work well. The four beans included make up the substance of this side dish, and they're packed with nutrients we all need for optimal health: dietary fiber, protein, magnesium, thiamin and much more. Serve it with a slotted spoon, as it sits in a pool of dressing.
Ingredients:
•1 can green beans, drained
•1 can wax beans, drained
•1 can dark kidney beans, drained
•1 can garbanzo beans, drained
•1 small purple onion, sliced thin
•1 green bell pepper, sliced
Dressing:
•1/3 cup vinegar
•1/2 cup salad oil
•2/3 cup sugar
•salt and pepper to taste
Put all ingredients into a bowl and set aside. In another bowl, combine dressing ingredients and mix well. Drizzle over contents of other bowl and mix well. Let it sit in the refrigerator overnight. Serve the next day.
Grilled BBQ Potato Skins Recipe
Ingredients
3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 tablespoons butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish
Directions
Preheat oven to 350 degrees F.
Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
Preheat grill to medium heat.
Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
Mini memphis style BBQ Burgers
What You Need
1 lb. lean ground beef
2 Tbsp. finely chopped red onions
4 KRAFT Singles, halved
8 slider buns, toasted
1/2 cup coleslaw
4 slices OSCAR MAYER Bacon, cooked, cut in half
1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce
Make It
HEAT grill to medium-high heat.
MIX meat and onions; shape into 8 patties.
GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.
FILL buns with burgers and remaining ingredients.
QUICK FIX BARBEQUED FAJITAS
http://allrecipes.com/Recipe/Quick-Fix-Barbecued-Fajitas-2/Detail.aspx
4 SERVINGS (2 FAJITAS EACH)
Ingredients
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium onion, cut into thin wedges
1/2 cup KRAFT Original Barbecue Sauce
8 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed
1 cup KRAFT Mexican Style Shredded Four Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions
1.Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
2.Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
3.Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
SIMPLE FRUIT SALAD
http://cookincowgirl.blogspot.com/2011/03/simple-fruit-salad.html
INGREDIENTS
Lots of baby spinach and other mixed greens
1/2 C strawberries, sliced
1/2 C blueberries
1/2 C blackberries
2 T vinaigrette dressing
DIRECTIONS
That's it! Sometimes I put cheese or nuts on a fruit salad to mix things up a little, but this fruit was just so good on it's own, I didn't feel like it needed anything else.
PICNIC POTATO SALAD
http://www.cooks.com/rec/doc/0,1743,131184-248197,00.html
INGREDIENTS
2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
DIRECTIONS
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.
Stir for one minute over medium heat. Set aside to cool.
May be served warm or cold.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off.
