Kick-off To Summer BBQ

I am kicking off summer with Debbie at Mountain Breaths by joining her backyard grilling party this weekend. The weather has been perfect and the company and food fantastic. I hope you enjoy my photos and recipes. I am sharing some of my favorite backyard party recipes, but have to admit that this weekends event went for the simple and fast. My DD and I spent all day Saturday planting flowers and getting final preparations done so that we could enjoy the rest of the summer. DH spent the day golfing with a friend about an hour away. DD, younger sis and I went to Olive Garden Saturday night for sis's 45th birthday and today, we all spent time together and opted for a simple meal without much prep time.
Let me first show you around. Here is DH’s new Charbroil Infa-red Grill. DD and I bought it for him for Father’s Day and gave it to him early.

Next we have DH putting the chicken and corn on the cob on the grill.

See his cute golf cooking utensils that my big sister gave him. I love the spatula, it looks like an oversized driver.

The chicken is getting done and we are getting ready to enjoy it.

While we wait, let’s drink another Strawberry Margaritta.


This is my tribute to Old Glory for Flag Day with the table set on our screened porch.

Another view

Since it is about time to eat, check out a clos e-up of the placesetting for my Flag Day table.

I used red Christmas chargers, with a clear plastic plate featuring a flag border on top of it, then a white luncheon plate for the meal. Then I added a blue salad plate and topped it with star shaped bowls in red and blue from Dollar General.
Another view:



I think you can see my new flatware in this one. I found this blue set at Big Lots in a neighboring town. It was marked $10 for the four placesettings, but rang up for $6!

Now for a look at the food. Grilled chicken with Curley’s Hot Barbecue Sauce, Parmesan Pasta Salad and grilled corn on the cob. We also had guacamole salad and chips.


DH said that the luncheon size plates weren’t big enough so he got his own from the kitchen!


I forgot to take photos of the guacamole. We had most of it and the tortilla chips and sun chips eaten by the time the chicken and corn was done. Yum!

Dessert was raspberry sherbet. It is so hot outside and this is very cooling and light.



Below are some wonderful favorites for the grill and outdoor entertaining in the heat. However, sometimes it is good to just fire up the grill and do something basic and pull out a good pasta salad box meal and take it easy. After all it is vacation season.

JAMAICAN JERK CHICKEN
1 whole chicken, quartered
½ jerk seasoning
1 T. salt
1 T. black pepper
¼ c. bottled hot sauce (adjust to taste)
Wash chicken pieces in salted water. Rub Jerk seasoning, salt and pepper into chicken pieces. Let marinate for two hours or for best results overnight. Grill or bake slowly until done at 375 degrees.

BASIL GRILLED CHICKEN
¾ tsp. coarsely ground pepper
4 chicken breast halves, skinned
1/3 c. butter or margarine, melted
¼ c. chopped fresh basil
½ c. butter or margarine, softened
2 T. minced fresh basil
1 T. grated Parmesan cheese
¼ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Fresh basil sprigs (optional)
Press ¾ teaspoon pepper into meaty sides of chicken. Combine 1/3 cup melted butter and ¼ cup chopped basil; stir well. Brush chicken lightly with melted butter mixture. Combine ½ cup softened butter, 2 T. basil, Parmesan cheese, garlic powder, salt and pepper in a bowl. Beat at low speed of mixer until smooth. Set aside. Grill chicken over medium coals for 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture. Serve grilled chicken with basil and butter mixture. Garnish with fresh basil sprigs, if desired.

TEXAS CAVIAR
2 cans black-eyed peas, drained and rinsed
1pkg. Italian dressing made by directions, or 1 c. Italian dressing
1 bunch chopped green onion or 1 small chopped onion
1 med. Green pepper
4-oz. can diced jalapeno peppers or 5 fresh jalapeno peppers
4-oz. can diced green chiles
½ tsp. garlic salt
Mix all ingredients and chill. Serve with tortilla or corn chips.

STRAWBERRY PRETZEL SURPRISE
2 c. crushed pretzels
2 T. sugar
1 ½ sticks margarine, melted
8 oz. cream cheese
1 c. powdered sugar
10 oz. Cool Whip
1 lg. pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) frozen strawberries, thawed
Mix pretzels, sugar and melted butter into 13X9-inch pan. Bake at 400 degrees for 8 minutes. Blend cheese, powdered sugar well; add Cool Whip and blend well. Pour over crust and refrigerate until firm. Dissolve Jello in water and add strawberries. Let stand 5-10 minutes to thicken. Pour on top of cheese mixture and chill.

BALSAMIC STRAWBERRY SALSA
6 T. olive oil
2 T. balsamic white vinegar
1 ½ tsp. salt
1 pt. chopped strawberries
2 pt. chopped cherry tomatoes
6 chopped green onions
¼ c. cilantro
Mix together strawberries, tomatores, onions and cilantro. Mix olive oil, vinegar and salt. Pour over strawberry mixture. Chill. Makes 6 cups. Serve with chips.

VEGETABLE SALAD
¾ cup vinegar
½ cup Wesson oil
1 cup sugar
1T water
1 tsp. salt
1 tsp. pepper
Bring to boil and then set aside.
1 can French style green beans
1 can shoe peg corn
1 can small green peas
1 cup chopped bell pepper
1 cup chopped celery
1 bunch chopped green onions
1 small jar diced pimentos
Drain canned vegetables and put all ingredients into large bowl. Pour liquid mixture over vegetables. Refrigerate overnight in an airtight container.
Serve cold. It keeps for up to three weeks in the refrigerator.
This recipe was my great-aunt Patsy’s. I omit the salt since canned vegetables have so much already.

I hope you enjoyed your time with me. Be sure to go over to Debbie's site Mountain Breaths and view the other Kick-off to Summer BBQ parties that our friends posted. You will have fun and pick up some great recipes. Be sure to come back and visit me soon.

Thank you Debbie for hosting this. I enjoyed all the posts.