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EASY RECIPES
July 4th weekend is just around the corner, so here’s 4 great easy recipes for your BBQ parties.
Easy Chicken Shish Kabob
Recipe for 4 servings.
Ingredients:
Soak wood shish kabob sticks in water while preparing the following.
1 Skinless Chicken Breast Fillet (about 1 1/4 lb.) cut into 2 inch squarish pieces
8 Bacon slices (get from Butcher not packaged) – trim some fat from ends as necessary
1/2 Green Bell Pepper cut into squarish pieces
1/2 Red Onion cut in wedges
6 Mushrooms (more if you like)
Your choice of BBQ sauce (we used A-1 Steak Sauce on some and Teriyaki Sauce on others)
1 head of broccoli or other vegetable for side
Wrap 1 slice of bacon around each chicken square
Insert the sharp end of the shish kabob stick into the bacon wrapped chicken right at the point of bacon overlap so as to keep bacon firmly attached. Push stick through the piece of chicken and then insert point into the mushroom, onion, green pepper, and then repeat with second piece of chicken, followed by vegetables.
Dribble a little olive oil over the kabobs and place oil side down on BBQ preheated to medium high. Blow out any initial flare up from the oil. BBQ for 15 to 20 minutes until chicken juices run clear and bacon is crispy. During the last 5 minutes of cooking begin brushing sauce on the chicken as turned.
While chicken is on the BBQ steam broccoli on oven for about 6 minutes.
Easy Rib-Eye Steak With Avocado Salsa
2 Rib-Eye steaks (approximately 1.5 lb total)
Marinade:
1 white onion – chopped
2 cloves of garlic – minced
1 1/2 tsp chili powder
1/8 tsp Jalapeno (seeded)
Juice of 3 limes
Place all ingredients in blender until nicely blended. Place steaks in plastic bag and pour marinade over steaks. Seal plastic bag and make sure steak is covered on all sides with marinade. Place bag in refrigerator for 2 hours. When ready to prepare meal place bag on counter top for 20 minutes.
Salsa:
2 avocados peeled, seed removed, and cut into chunks.
3 medium size tomatoes, seeded (cut in half and lightly squeeze to push seeds out), next cut tomatoes into chunks.
1/4 Cup Cilantro chopped
1 small Jalapeno – seeded and finely minced (wear plastic glove when working with Jalapeno and be certain not to rub your eye or you will be very sorry)
1/2 Cup red onion – diced
1 tsp minced garlic
1/3 Cup frozen roasted corn (Trader Joe’s has a nice version) – rinse to thaw
1/3 Cup olive oil
Juice of 1 Lime
Salt and Pepper to taste.
Preheat BBQ
Remove steaks from marinade bag, scrape off most of marinade, and grill to your preference.
Prepare a can of black beans for a side.
When steaks are cooked, place them on a clean dish and let them setup for 5 minutes. Place each steak on a serving dish, add beans, spoon avocado salsa over the steak, and black bean side, and a heated flour tortilla. Serve extra salsa in a bowl for dipping.
Easy Red White & Blue Potato Salad
This recipe serves 6 to 8 as a side. 
Ingredients:
1 lb. small red potatoes – skin on
2 lbs. small white potatoes – skin peeled
1 cup green onions – chopped
1 cup blue cheese – crumbled
3/4 C fat free sour cream
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
7 strips of bacon
1 tsp. salt
1 tsp. ground pepper
1/4 tsp cumin
1/4 cup rice vinegar
Preparation:
Wash red potatoes and place in large pot with water. Wash and peel white potatoes and add to pot. Water should be about an inch over the top of the potatoes. Bring water to boil and then reduce heat to strong simmer/low boil for 12 to 16 minutes ( check with fork to see if done). Drain the water and run cold water over the potatoes to stop the cooking process.
Fry the bacon. Place fried bacon on paper towel to soak up excess grease. Place on chopping block and chop. Reserve about a quarter of the chopped bacon for topping the potato salad.
In a small bowl mix the sour cream, mayonnaise, Dijon mustard, pepper, salt, cumin, and rice vinegar.
Cut the potatoes into small 1/2 inch pieces and place in large mixing bowl. Add green onions, and 3/4 of the bacon. Gently stir and then add the blue cheese and the contents of the small bowl. Gently stir the salad until thoroughly mixed.
Plate the potato salad and garnish with the reserved bacon.
And there you go, an awesome easy fresh potato salad to go along with your special BBQ main dish.
BBQ Italian Sausage and Pepper Sandwich
This recipe serves 6.
Ingredients:
6 Johnsonville Mild or Hot Italian Sausage links
1 Onion sliced into thin rounds
1 Green Pepper cut into strips
1 Red Pepper cut into strips
2 Tbsp Fresh Basil chopped
6 Mozzarella Cheese slices (or more if you like)
Pizza Sauce
6 Hoagie Buns
Because Sue has had such a great vegetable crop, instead of just suggesting a salad, this week I am providing photographs of her salad. Preparation:
Pre-heat BBQ to medium heat. Do not boil or pierce sausage. Merely place sausage on the grill and close the cover. Grill sausage for 20 to 25 minutes or until appropriate internal temperature is reached (see Johnsonville directions). Use tongs to turn the sausage every few minutes to keep from burning.
Place vegetables into a BBQ basket, add 1 Tbsp of Olive oil.
In final 10 minutes of grilling, place BBQ vegetable basket onto grill and sauté the vegetables until very tender.
Remove sausage and vegetables from grill, place in separate containers and cover with foil.
Lightly brown the buns on the grill for a few seconds.
Assembly:
Brush pizza sauce onto each bun, add cheese, add one sausage link, cover with vegetables and serve with a salad.
AND STUFF
I love the 4th! Great family events, wonderful food, the beach and what the heck top it off with fireworks! My kinda day. Hope your day is perfect. And, should you find yourself strolling down the beach and you see a guy reading cooking magazines say howdy!
Remote Bunker
Good Eating and Table Talk,
Roger
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