Ingredients

• 1/4 cup lemon juice
• 4 tablespoons olive oil, divided
• 3 tablespoons white wine
• 1-1/2 teaspoons crushed red pepper flakes
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium lemons, halved
• Minced chives

Directions

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
• Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
• Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Ingredients

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/3 cup each chopped green, sweet red and yellow pepper
• 1/2 cup water
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 2 tablespoons minced fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper

Directions

• In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Ingredients

• 2 medium ripe pears, diced
• 1/2 cup thinly sliced celery
• 1/2 cup halved seedless red grapes
• 2 tablespoons finely chopped walnuts
• 2 tablespoons lemon yogurt
• 2 tablespoons mayonnaise
• 1/8 teaspoon poppy seeds
• 20 miniature pita pocket halves
• Lettuce leaves

Directions

• In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight.
• Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.

Ingredients-Serves 16

1 cup white sugar

½ cup butter, softened

2 large eggs

2 tablespoons vegetable oil

1 cup sour cream

½ cup milk

1 tablespoon grated lemon zest

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

2 cups fresh blueberries

 

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.

Step 2

Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.

Step 3

Whisk flour, baking powder, baking soda, and salt in a small bowl.

Step 4

Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.

Step 5

Spoon batter into prepared muffin cups.

Step 6

Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

 

Ingredients

• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons ground cumin
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1-1/2 cups salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 8 corn tortillas (6 inches)
• 2 cups shredded reduced-fat Mexican cheese blend, divided
• Optional: Shredded lettuce, chopped tomatoes, plain Greek yogurt and chopped fresh cilantro

Directions

• Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through.
• Spread 1 cup meat mixture into a greased 13×9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture.
• Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings.

Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.

Ingredients

Original recipe yields 4 servings

Ingredient Checklist

8 chicken drumsticks

4 small ear (5-1/2″ to 6-1/2″ long)s small ears corn

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon butter, melted

½ cup barbeque sauce

1 (15 ounce) can pinto beans, rinsed and drained

 

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Lightly grease 4 large sheets of aluminum foil, about 12×18 inches.

Step 3

Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.

Step 4

Drizzle corn with melted butter.

Step 5

Spoon barbeque sauce over chicken.

Step 6

Divide pinto beans evenly over each portion.

Step 7

Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.

Step 8

Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

 

Ingredients

• 1 bunch broccoli (about 1-1/2 pounds)
• 1 cup mayonnaise
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 package (7 ounces) mixed dried fruit
• 1/4 cup finely chopped red onion
• 1 package (2-1/4 ounces) slivered almonds, toasted
• 4 bacon strips, cooked and crumbled

Directions

• Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces.
• In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit, and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving.
• Just before serving, sprinkle with almonds and bacon.

Editor’s Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

 

Ingredients

Original recipe yields 6 servings

1 zucchini, cut into chunks

1 red bell pepper, cut into 1 inch pieces

1 (15 ounce) can pineapple chunks, drained

2 tablespoons olive oil

½ cup ketchup

1 teaspoon salt

2 tablespoons steak sauce (such as A1®)

2 tablespoons white sugar

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

¼ cup water

1 ½ pounds beef sirloin, cut into 1 inch cubes

12 bamboo skewers

 

Directions

Step 1

Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.

Step 2

To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.

Step 3

Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.

Step 4

Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

Man, when your guests bite into these at the Memorial Day cookout, they’ll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.  By SCOTT DAVID HIBBARD

 

Prep:  20 mins  Cook: 2 hrs 40 mins  Servings: 4

Ingredients

2 (2 pound) slabs baby back pork ribs

coarsely ground black pepper

1 tablespoon ground red chile pepper

2 ¼ tablespoons vegetable oil

½ cup minced onion

1 ½ cups water

½ cup tomato paste

½ cup white vinegar

½ cup brown sugar

2 ½ tablespoons honey

2 tablespoons Worcestershire sauce

2 teaspoons salt

¼ teaspoon coarsely ground black pepper

1 ¼ teaspoons liquid smoke flavoring

2 teaspoons whiskey

2 teaspoons garlic powder

¼ teaspoon paprika

½ teaspoon onion powder

1 tablespoon dark molasses

½ tablespoon ground red chile pepper

 

Directions

1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).