It's summertime and — as the saying goes — the living is easy. Or at least it will be when you steal these fast, fresh tips for your next backyard barbecue with our compliments.
Italian Bread Salad - Boboli pizza crusts provide some nice substantial bread in this classic no cook Italian salad. The bread must have good solid consistency to stand up to the liquid ingredients in this salad.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
8 oz. bottle creamy Italian salad dressing
12" Boboli® pizza crust, cut into 2" pieces
10 oz. pkg. mixed salad greens
3 tomatoes, chopped
2 cucumbers, peeled, seeded, and chopped
1 yellow bell pepper, chopped
2 green onions, chopped
1/2 lb. hard salami, chopped
Preparation:
Combine all ingredients in large bowl and toss to blend. Serve immediately. 10 servings
Italian Bread Salad
Chicken Melon Salad - Just five ingredients make this perfect little salad a real gem. Try it on the hottest summer day. I sometimes like to add a tablespoon or two of raspberry vinegar to the dressing.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling time: 3 hours
Total Time: 3 hours, 30 minutes
Yield: 6 servings
Ingredients:
1 cup strawberry yogurt
1/3 cup mayonnaise
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 cups gemelli pasta
1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine yogurt and mayonnaise and blend well. Refrigerate while preparing rest of salad.
Sprinkle chicken with salt and pepper to taste and bake at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into dressing; taste for seasoning.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately.
The Chicken Melon Salad recipe has an average rating of 5.0, based on 1 reviews.
Chicken Melon Salad
Grilled Garlic Steak Salad - This delicious recipe combines grilled steak and vegetables with mixed salad greens in a recipe perfect for family and company.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
3/4 cup Italian salad dressing
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/8 tsp. pepper
1 lb. boneless beef sirloin or Porterhouse steak
1 red bell pepper, sliced
1 cup sliced mushrooms
6 cups mixed salad greens
Preparation:
Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill.
Sprinkle beef with salt and pepper and place beef on grill 4-5" from medium coals. Cover and grill 12-17 minutes, turning once, until desired doneness.
Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.
Let beef stand for 10 minutes, then cut into 1/4" slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings
Grilled Garlic Steak Salad
1. Use Rubber Stamps to Label What's Hot-off-the-Grill
Before firing up the Weber, cut 10- by 10-inch sheets of parchment paper, then use letter stamps to print rare, medium, and well done across the tops in equal number. Lay one on each plate, and when the meat comes off the coals, just slide it onto the dish with the corresponding label and let guests grab what they want.
2. Create Two Exciting Drinks from One Ingredient
Hibiscus syrup, which comes in a jar with 11 edible flowers, gives a floral note and a lovely red tinge to tall glasses of tea.
3. Keep Bugs Out of the Buffet
Sure, you could ward off ants and flies with plastic-wrapped bowls, but at some point the salad has to come out from under its cover. A much prettier — and more practical — solution: Pack side dishes in single-serving lidded jars. Spoon individual portions into the containers, then set out one for each guest.
4. Dress Up Bottles in One Minute Flat
Sparkling water and lemonade, jars of pickles, even soda bottles become part of the decor when wrapped in patterned paper secured with double-sided tape. Use scraps of gift wrap or wallpaper that match your color scheme, or buy these ready-made sleeves
5. Outdoor Entertaining
Set a pretty outdoor table with some of our favorite finds. Visit our Kitchen Essentials, Home Decor and Garden/Outdoor Furniture departments.
Double-cut veal chops
Double-cut veal chops are pure indulgence. I recently tried Strauss Veal and highly recommend you buy it, if it is available in your area. Strauss is free-raised and the meat is sweet and delicate, while still being meaty!
Besides buying pristine chops, the secret to success with this recipe is in the finish. You grill the chops using the Grilling Trilogy of olive oil, salt and pepper until they are golden brown and well marked on both sides, and a medium-rare temperature inside. I use a combination of direct and indirect heat to make sure that I don't overcook the veal and I generally give the chops crosshatch marks since this is my fancy "company's coming" menu and they never fail to flip those appetites into high gear! (the directions for making crosshatch marks are in the recipe). As soon as the chops come off the grill, they are doused with a squeeze of fresh lemon juice and brushed with melted oregano-garlic butter on both sides. As the meat rests, the lemon juice and garlic-butter is absorbed and since it is not cooked, it gives the chops a fresh bright flavor. The chops are brushed with the butter once more before serving and served with a slice of lemon for squirting just before digging in!
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