The smell of summer is in the air…and by that we mean the smoky, savory goodness curling up from barbecue grills that have, at long last, made their way out of winter hibernation. Since we’re all about good grub, we thought we’d share a few of our summer favorites with you to try at your next backyard BBQ. So, fire up the grill, dust off those lawn chairs, and get cookin’!
Fire-grilled Jalapeño Poppers
16 large jalapeño peppers
8 pieces bacon, cut in half crosswise
8 ounces cream cheese
1 cup shredded cheddar cheese
1 ½ teaspoons garlic powder
Preheat your grill to medium heat, and lightly oil the grates. Mix together your cream cheese, cheddar cheese, and garlic powder. Then cut the jalapeños in half lengthwise, scrape out the seeds, and stuff ‘em with the creamy, cheesy mixture. Wrap each pepper in a half bacon slice, and secure them with toothpicks. Plop them on the hot grill for about five minutes on each side, until the bacon is cooked and just a tad crisp.
WARNING: Proceed with caution. It is shockingly easy to consume mass quantities of these spicy, bacon-wrapped pillows of cheese.
BBQ Grilled White Pizza
6 cups garden tomatoes, diced
2-3 cloves garlic, minced
¼ cup fresh basil, chopped
8 ounces mozzarella cheese
1 tablespoon olive oil
Salt and pepper to taste
1 ball pizza dough (about 1 pound), from the store or homemade
(For all you meat lovers, add sliced chicken breast or Italian sausage)
Combine the tomatoes, garlic, basil, olive oil, and salt and pepper in a bowl. (The flavor is best if you let these ingredients sit and soak for a few hours, but if you can’t wait that long…onward!) Preheat your grill to 550°F. Spread your pizza dough into a circle(ish) shape, and brush it with a little olive oil before tossing it on the grill. Cook it on one side for about three minutes with the grill cover open. Then turn it over, spread your toppings evenly on the cooked side, and grill for another three to five minutes with the grill cover closed. Look for crisp, brown edges and melty, gooey cheese. Drag your pizza off the grill, let cool, and dive in!
Edamame Quinoa Salad
2 cups uncooked quinoa
4 cups water
½ teaspoon salt
1 cup celery, sliced
1 (15-oz) can corn, drained
1 (15-oz) can garbanzo beans, rinsed and drained
¾ cup cilantro, finely minced
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced
1 cup sliced almonds (or any nut you like)
3 tablespoons olive oil (more or less to taste)
5 tablespoons lime juice (more or less to taste)
Salt to taste
Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 minutes or until done. Transfer to a large bowl and fluff with a fork. Add your remaining ingredients and toss to combine. Add salt to taste. Chill until ready to serve.
DISCLAIMER: This salad is extremely healthy for you. But fear not! What it lacks in calories and grease, it makes up for in deliciousness.
Courtesy of The Girl Who Ate Everything.
Grilled Berries over Ice Cream
A handful of your favorite berries
½ teaspoon white or brown sugar
1 pinch ground cinnamon
Preheat your grill to medium heat. Combine a handful of berries, a little white or brown sugar, and cinnamon. Then wrap it all in a foil pouch and grill for about five minutes. Carefully unwrap and drizzle the sweet, juicy contents over a heaping scoop of ice cream.
(Because you’ve gotta stay hydrated, right?)
4 cups cubed watermelon
1 750-ml bottle moscato
1 cup rum
Juice of 4 limes
Zest of 2 limes
1 tablespoon sugar
Lime slices, for garnish
In a blender combine the watermelon, moscato, rum, lime juice and zest, and sugar and blend until smooth. Refrigerate until chilled. Garnish glasses with lime slices and drink up!
Courtesy of Delish.