Backyard BBQ Recipes

I absolutely love barbecued food and just even the essence of backyard barbecuing. BBQ's are a great way to entertain family and friends, while also making great food. This summer I came across a few recipes that are not your typical barbecued food but they are to die for. And that's saying a lot from me considering i’m a very picky eater. Enjoy!

Entrée: 
Grilled Brushetta Chicken
Time: 3 hours to marinate + 20 minutes to grill
Yield: 5 servings 

Recipe 
4-5 boneless skinless chicken breasts
1 C Kraft Light Zesty Italian Salad Dressing (or any other Italian dressing you’d prefer) 
1 pint grape tomatoes 
3 cloves of garlic
1 T olive oil
2 t balsamic vinegar
freshly cracked salt and pepper 
1 1/2 T fresh basil
2 C mozzarella cheese, grated
1/2 C Parmesan cheese, grated
8 oz. spaghetti noodles 
2 T butter
salt and pepper 

Directions

1. Throw your chicken breasts and 1 C of the salad dressing into a gallon sized ziploc freezer bag. Carefully seal the bag and refrigerate for at least 3 hours.  

2. Just before you are ready to grill your chicken, make the Bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl.

3. Peel your garlic and chop it into rough pieces. Then also chop your basil. 

4. Pour in your balsamic vinegar and then drizzle the olive oil over the top. 

5.  Sprinkle some freshly cracked salt and pepper, stir it all up and then taste it. If your tomatoes are lacking in sweetness then add just a bit of sugar, but don’t over kill it with sweetness. Adjust the salt and pepper as well if needed. 

6. Grate the mozzarella cheese.

7.  Head out to the grill and cook your chicken up over medium high heat. While it’s cooking boil some water and cook your spaghetti noodles.

8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9×13 pan onto the grill. Put your cooked chicken into the pan. Cover the chicken with the Bruschetta.

9. Sprinkle it with the Mozzarella cheese and then cover the grill.Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.

10.  Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper to taste. Cover the pasta with this beautiful chicken and bruschetta. Sprinkle it with Parmesan cheese and serve immediately. 

Sides: 
Roasted Root Vegetables 
Time: 15 minutes prep + 30-40 minutes to bake 
Yield: 8 servings

Recipe
1 medium sized yam
4 red potatoes
3 large carrots
1 medium onion 
3-4 T olive oil
salt and pepper 

Directions

1. Peel and chop all of the vegetables.

2. Spread them out evenly on a large cooking sheet.

3. Pour the olive oil all over the top of the veggies. 

4. Sprinkle with fresh ground salt 

    and pepper.

5. Using two spoons, toss the vegetables making sure they are all evenly coated with olive oil, salt and pepper. 

6. Bake at 350 degrees, until the vegetables are crisp and tender. This

should take 30-40 minutes. 

Bacon, Cheese and Pea Salad
Time: 10 minutes
Yield: 8 servings

Recipe 
3/4  head iceberg lettuce, chopped

5 strips bacon crumbled
1/2 C peas
1/2 t sugar
1/2 t salt
1/4 t pepper
3/4 C Swiss cheese sliced
2/3 C chopped green onion
1/4 C Miracle Whip Salad Dressing
1/4 C Mayonnaise

Directions
1. Chop up the lettuce. Put it in a large mixing bowl. Put the peas, green onions, and cheese on top. 
2. In a small bowl combine the Miracle Whip and mayonnaise. Add the salt, pepper, and sugar and stir until well mixed. 
3. Just before you are ready to serve the salad add the dressing mixture and bacon to the the lettuce, cheese, peas and green onions. Mix it all up with a large pair of tongs. 

Dessert
S’mores Cookies
Yield: about 90 minutes
Yield: 48 cookies

Recipe 
1 package graham crackers 
6 T butter, melted
1 T sugar
dash salt
1 C butter, softened
2 C brown sugar
2 eggs
2 T milk
2 t vanilla
1 t baking soda
2 t baking powder
1/2 t salt
3 1/2 C flour
2 1/2 C milk chocolate chips
24 large marshmallows
4 small 1.55 oz Hershey bars 

Directions

1. Break the graham cracker crumbs up into pieces. You can crush your crackers into crumbs by placing them in a gallon sized ziploc bag, sealing the bag securely and then smashing the crumbs with a rolling pin.
2. To your crumbs add 6 T melted butter, 1 T sugar, and a dash of salt. Set aside. 
3. Place your softened butter and brown sugar into a large mixing bowl. Beat on medium speed until the ingredients are nicely creamed together, about 2 minutes. 
4. Add your eggs, milk and vanilla and mix for another 2 minutes. 
5. In a separate bowl combine your baking soda, baking powder, salt and flour. Add it to your creamed mixture and mix until combined. Toss in your chocolate chips and mix yet again, just until the chips are evenly distributed.
6. Grab your graham cracker crumbs and pour them into the cookie dough. Using a wooden spoon, or your hand, smash them into the cookie dough.
7. Roll the dough into 2 inch balls, place them on a lightly sprayed cookie sheet and bake at 350 for about 6 minutes, or just until the cookies begin to crack. 
8. While your cookies are in the oven, cut the large marshmallows in half.
   
9. Press a marshmallow piece into the center of each hot cookie. Return the sheet to the oven and bake for about 1 1/2 more minutes allowing the marshmallows to puff up.
10. Remove the sheet from the oven. Let the cookies sit for about 2 minutes, then press one Hershey bar piece into the centre of the marshmallow.
11. Remove the cookies from the sheet and allow them to finish cooling on a wire rack.