Entertaining doesn't have to be tedious and time consuming. Here are some easy, delicious recipes I made over the past Holiday weekend both for my friend's BBQ and for my own family - with a special focus on grilling, since it's the perfect time of year to cook outdoors.
Many of these dishes can be made ahead and assembled the day of your party (or dinner at home). I always do as much I can ahead of time (including setting the table) so I can relax and enjoy the event.
Many of these dishes can be made ahead and assembled the day of your party (or dinner at home). I always do as much I can ahead of time (including setting the table) so I can relax and enjoy the event.
Grilled Chicken with Raspberry Chipotle BBQ Sauce
6 pieces of organic chicken thighs, breasts, legs, etc. (or more depending on your company)
1 tsp. kosher salt or to taste
1/4 tsp. fresh ground pepper
BBQ Sauce
There may be extra depending how many chicken pieces you are using. Sauce can be made ahead and keeps for up to 2 weeks.
2 cups store bought all natural BBQ sauce of your choice (I used FunniBonz Original)
1/2 cup seedless raspberry or black raspberry jam
1/4 tsp. - 1/2 tsp. chipotle chili sauce depending on preferred spiciness (I used Bufalo brand)
1/4 tsp. garlic powder
1/2 tsp. onion powder
Pinch of salt if you prefer
Combine all sauce ingredients until well blended. Set aside.
Shortcut Version
Shortcut Version
You can also use 1/2 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce combined with 2 cups BBQ sauce of your choice.
Season chicken pieces with salt and pepper. Grill until done, then cover in BBQ sauce mixture. I like to pour some of the sauce into a large serving dish, add the chicken, and toss to coat. You can also coat the pieces in sauce before grilling, but I find that the sugars will caramelize and burn.
You can use more or fewer veggies (as well as different types) depending on the number of guests you are serving. The following served 6 people with some leftovers. I like to make extra veggies to use in other dishes, such as the Orzo Salad posted below.
3 zucchinis sliced lengthwise (not too thin)
6 assorted peppers (red, orange, green, and yellow) sliced in large pieces
2 medium red or vidalia onions sliced in rings so they won't fall through the grates
1-2 bunches of asparagus
4-6 slices of San Daniele Prosciutto (optional)
1/2 pound - 1 pound fresh mozzarella sliced into thin rounds
1 tbs. extra virgin olive oil (or enough to coat vegetables)
About 6 fresh basil leaves for garnish
Kosher salt to taste (for sprinkling on finished veggies)
1/4 cup pesto sauce (see recipe below or use fresh store bought)
Home Made Basil Pesto
2 cups fresh basil leaves - remove any tough thick stems
1 cup fresh Italian parsley
2-3 fresh garlic cloves
1/4 cup pignola (pine nuts)
1/2 cup fresh grated Parmesan cheese
1/4 cup extra virgin olive oil
Salt and ground pepper to taste
Blend all ingredients in a food processor or blender until smooth. Can be made ahead and kept in an airtight container for about 2 weeks, or up to a month in the freezer (you can scoop out small amounts as needed for other recipes).
*You can also freeze pesto in an ice cube tray and pop out cubes as needed for sauces, pizza, pasta, etc.
In a baggie or baking dish, coat vegetables lightly in olive oil. Grill or broil in the oven on both sides until the skins begin to char and they are tender. Keep an eye on everything, as the veggies cook at different rates depending on thickness.
To assemble
If you are using prosciutto, wrap slices around some of the grilled asparagus spears. Arrange veggies on a round platter in any way you like - I like to vary the colors for a nice presentation. Top with mozzarella slices. Brush veggies with pesto and sprinkle a tiny bit of kosher salt on top. Drizzle a touch of good quality extra virgin olive oil on top before serving and garnish with basil leaves.
Orzo Salad with Roasted Vegetables and Ricotta Salata
1 box orzo pasta prepared according to box directions (I like to substitute vegetable or chicken broth for water)
3-4 assorted roasted pepper slices
3 caramelized onion rings
2 slices grilled zucchini
4-5 fresh basil leaves, chiffonade
1 cup ricotta salata cheese cubes
1-2 tbs. extra virgin olive oil
1 tsp. kosher salt or to taste
1/2 tsp. fresh ground pepper to taste
In a large bowl, season prepared orzo with salt, pepper, and olive oil while it is still warm (it will absorb the flavors better). Chop roasted veggie slices into smaller, bite-sized pieces. Toss in veggies, ricotta salata, and basil. This can be made ahead and even tastes better after sitting over night. Can be served warm or cold.
Grilled Mahi-Mahi with Roasted Tomatillo Sauce
The following recipe is for two and can be doubled or tripled for company
1 pound Mahi-Mahi fillet or other thick fish such as Sea Bass or Swordfish.
Kosher salt and ground pepper to taste
Extra virgin olive oil to coat fish before grilling
Season fish with salt and pepper, coat lightly in olive oil, and grill until done (I used a grilling basket to prevent sticking). Top with tomatillo sauce - recipe below.
Roasted Tomatillo Sauce
About 6 medium tomatillos - remove outside papery skin
1 medium poblano chili pepper
3/4 cup fresh cilantro
1/2 cup fresh parsley
1 tsp. kosher salt or to taste
1/4 tsp. ground pepper
Juice of 1 large lime
1 tbs. extra virgin olive oil
1/2 cup water
Grill or roast tomatillos and poblano until until skin becomes soft and charred. This can be done 1-2 days ahead (I did mine along with the assorted veggies for the platter). Put all ingredients in blender or food processor and blend until smooth. Adjust seasonings to taste. Add more water for thinner sauce.
*This can be used as a dip with chips, sauce for veggies, or topping for grilled fish, chicken, meat, or tofu. Sauce will keep in the fridge for at least a week and can be done ahead.
Roasted Corn with Chipotle Butter and Lime
1 bag Trader Joe's defrosted roasted corn niblets or you can roast fresh corn on the cob until charred, then slice it off (regular frozen sweet corn would work as well, but you'll be missing a flavor layer)
2 tbs. chipotle butter (recipe follows)
Juice of one lime
1-2 cloves garlic, minced
1/4 cup chopped cilantro or more to taste
Kosher salt and fresh ground pepper to taste
Chipotle Butter
1/2 stick organic butter or Earth Balance Buttery Spread
3-4 drops - about 1/8 tsp. - chipotle chili sauce (or more if you like it spicier)
Pinch of smoked paprika - Pimenton
Additional salt to taste
Cream all ingredients together until smooth. Can be made ahead.
Melt chipotle butter in a saute pan. Add minced garlic and saute for 30 seconds - don't let the garlic get brown. Add defrosted corn. Add fresh lime juice and saute 3-4 minutes. Season with salt and pepper to taste. Finish with fresh cilantro and an extra tsp. of butter before serving if desired.
Summer Berries with Quick Lemon "Mousse"
This tasty lemon topping isn't a traditional mousse, but has a similar consistency in less than half the time.
1/2 - 1 pint each of organic raspberries, blueberries, blackberries, and strawberries washed
1 tbs. organic sugar or agave syrup (optional if your berries aren't sweet enough)
1 jar all natural lemon curd of your choice (I used Barefoot Contessa brand, but Trader Joe's is also excellent and less expensive)
About 2 1/2 cups (or half a canister) of all natural store bought or home made whipped cream (I like Natural by Nature - use their Brown Sugar flavor for a sweeter mousse)
Granola or crushed Amaretti cookies for topping (optional) OR Pre-made buttermilk biscuits, sliced in half (optional)
Gently fold together lemon curd and whipped cream - this can be done ahead and refrigerated. Toss berries with sugar or agave syrup if you are using it. For a nice presentation without the biscuits, layered the berries and mousse in wine glasses and topped them with granola or crushed cookies. If you are using biscuits, spread "mousse" on each half and top with berries,
This "mousse" is also a nice topping or filling for a pound or bundt cake.
Melyssa's Version
Summer Brew Recommendations
Here's what I've been drinking this Memorial Day weekend.
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