Grilled Chicken with Homemade BBQ Sauce
Ingredients for Grilled Chicken:
Bone-in or boneless chicken pieces
Salt & pepper, olive oil
BBQ sauce
Instructions:
Preheat grill to medium-high.
Season chicken with salt and pepper, brush with olive oil.
Grill chicken for 6-7 minutes per side.
Brush with BBQ sauce and grill until caramelized and cooked through. If you have a grilling thermometer, make sure the center of the chicken is at 165°F.
Ingredients for BBQ Sauce:
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Salt to taste
Instructions:
Combine all ingredients in a saucepan over medium heat.
Stir well and bring to a gentle boil.
Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust seasoning if needed.
Store in a sealed jar in the fridge for up to 1 week.
Grilled Portobello Mushroom Burgers
Ingredients:
4 large Portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
4 burger buns
Toppings: lettuce, sliced tomato, cheese, onion, etc.
Instructions:
In a shallow dish, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
Place mushrooms in the marinade gill-side up and let sit for 20 minutes.
Preheat grill to medium-high. Grill mushrooms for 5–6 minutes per side.
Toast buns if desired. Assemble burgers with toppings.
Red, White & Blue Potato Salad
Ingredients:
1 pound baby red potatoes
1 pound baby white (Yukon Gold) potatoes
1 pound baby purple potatoes
1/4 cup Dijon mustard
2 tablespoons red wine vinegar (or apple cider vinegar)
1/3 cup olive oil
3 green onions, thinly sliced
Salt and black pepper to taste
Optional: 1 tablespoon fresh dill or parsley, chopped
Instructions:
Scrub and boil potatoes whole in salted water until fork-tender (about 15–20 minutes).
Drain, cool slightly, and cut into halves or quarters.
In a small bowl, whisk together Dijon mustard, vinegar, and olive oil. Season with salt and pepper.
Toss the warm potatoes with the dressing and green onions.
Garnish with chopped herbs if desired. Chill before serving.
Grilled Corn on the Cob
Ingredients:
Corn, shucked and cleaned
Garlic butter (softened butter with minced garlic added) Salt
Instructions:
Preheat grill to medium.
Brush corn with garlic butter, season with salt.
Grill directly, or wrap in foil, and grill for 10-15 minutes, turning occasionally.
Grilled Peaches with Honey & Mint
Ingredients:
Fresh peaches (halved, pitted)
Honey
Fresh mint
Olive oil
Instructions:
Preheat grill to medium.
Brush peach halves with olive oil.
Grill cut-side down for 3-4 minutes until caramelized.
Drizzle with honey and top with chopped mint.
Homemade Mixed Berry Shortcake with Whipped Cream
Ingredients for Homemade Shortcakes:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk (plus extra for brushing)
1 teaspoon vanilla extract
Optional: coarse sugar for topping
Instructions:
Preheat oven to 425°F. Line a baking sheet with parchment.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
Stir in milk and vanilla until just combined. Do not overmix.
Scoop or shape dough into 6–8 rounds and place on baking sheet. Brush tops with milk and sprinkle with coarse sugar.
Bake for 12–15 minutes or until golden. Cool slightly before serving with berries and whipped cream.
Ingredients for Homemade Whipped Cream:
1 cup heavy whipping cream (very cold)
2 tablespoons powdered sugar (use more or less to adjust for sweetness)
1 teaspoon pure vanilla extract
Instructions:
Using a chilled bowl and beaters, whip the cream on medium-high speed.
As it begins to thicken, add powdered sugar (little by little, to taste) and vanilla.
Continue whipping until soft to medium peaks form — don’t overbeat.
Use immediately or refrigerate for up to 24 hours.
Serve with cleaned and sliced fresh strawberries, blueberries, raspberries, blackberries, or other fruit.
