RECIPE'S


Summer BBQ's
   lake picnic
















If you haven't done much Summer BBQing yet, what are you waiting for??  Fall is coming way too fast! Not sure what dishes to make? Here's a couple great ones for you!


    Broccoli Salad-
 
 
1 head Broccoli, chopped
1 head Cauliflower, chopped
1cup Mayo
1 cup Sour Cream
½ cup sugar- can use substitute
½ tsp salt
½ pound Bacon, fried and crumbled
1 cup Shredded Cheddar Cheese
Combine the chopped Broccoli & Cauliflower in a large bowl. In a separate bowl, combine the Mayo, Sour Cream, Sugar & Salt to make a creamy dressing. Add the dressing to the Broccoli-Cauliflower mix, stirring to evenly coat the vegetables. Stir in the Bacon and the Cheese, reserving a small amount to sprinkle on top of the salad just before serving. 
Cucumber Salad with Sour Cream and Dill Dressing

Cucumber Salad

1/2 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice (from 1 lemon)


  • 2 tablespoons chopped fresh dill, plus more for garnish (optional)

  • Coarse salt and ground pepper

  • 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

    •  
    1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
    2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours. 
     
     
     
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     Pork Burgers with Peppers
     
    Grill sliced onion, and red & yellow bell peppers in a foil packet. Serve on the mozzarella topped burgers.
     
     
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    Yogurt chicken Basil kabobs
     
    1 cup plain yogurt
  • 1 cup packed fresh basil leaves, chopped

  • 1/4 cup chopped red onion

  • 1/2 teaspoon curry powder

  • Salt and freshly ground pepper

  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces

  • 1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares

  • 1 large zucchini, quartered lengthwise, then cut into 1-inch pieces

  • 1 pint (12 ounces) large cherry tomatoes

  • 1 tablespoon olive oil

    •  
    Pulse yogurt, basil, and onion in a food processor several times. Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.
     
    Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes.
     
    Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet.
     
    Grill kabobs, turning occasionally, until chicken is cooked through and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.
     

     ENJOY!!



                                              
     

     

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