Spice Up Your Barbecue

Summertime is for barbecue lovers. Here are some recipes to spice up your next BBQ!

Grilled Steak: recipe provided below (adapted from Life in the Lofthouse

  • INGREDIENTS
    • 1/2 cup olive oil
    • 1/2 cup soy sauce
    • 3 cloves garlic, minced
    • 1 teaspoon black pepper
    • 2 pounds sirloin steak, cut in 1-inch cubes
    • 1 red bell pepper, seeded and cut in 1-inch pieces
    • 1 orange bell pepper, seeded and cut in 1-inch pieces
    • 1 green bell pepper, seeded and cut in 1-inch pieces
    • 1 red onion, cut in 1-inch pieces
    • 8 (12-inch) metal skewers
  • Instructions:
    • In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.
    • Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.
    • Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender. (About 12 to 15 minutes)
    • Serve and enjoy!

 


Lemon Garlic Shrimp Kabobs: recipe provided below (adapted from Damn Delicious

  • Ingredients
    • 1 1/2 pounds medium shrimp, peeled and deveined
    • 4 lemons, thinly sliced and halved
    • Kosher salt and freshly ground black pepper, to taste
    • 1/4 cup unsalted butter, melted
    • 1/4 cup freshly squeezed lemon juice
    • 4 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 2 tablespoons chopped fresh parsley leaves.
  • Instructions
    • Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
    • Thread shrimp and lemon halves onto skewers. Place skewers onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 5-7 minutes.*
    • Melt butter in a medium skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.
    • Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.

Sweet Chicken Bacon Bites: recipe provided below (adapted from Jo Cooks)

  • Ingredients
    • 2 chicken breasts, boneless and skinless, cut into 1 inch cubes
    • 8 to 12 slices of thin cut bacon, cut into halves or thirds,
    • ¾ cup dark brown sugar
    • salt and pepper to taste
    • parsley for garnish
  • Instructions

    • Preheat oven to 350 F degrees.
    • Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate.
    • Season chicken pieces with salt and pepper.
    • Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar.
    • Place chicken pieces on the prepared baking sheet and season again with more salt and pepper.
    • Bake for about 45 minutes or until bacon is nice and crisp.
    • Garnish with parsley, so that it looks pretty.

  • Cheesecake filling and Whipped Topping
    • Freeze metal bowl and whisk for 15 minutes.
    • Remove bowl and whisk from freezer and add 1 cup of heavy cream.
    • Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
    • As the cream starts to thicken, add 1/2 cup of powdered sugar and 1/2 tsp of vanilla extract.
    • Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.
    • Add cream cheese to a large bowl and beat until smooth.
    • Add 1 tsp vanilla extract and sugar and beat until smooth.
    • Fold in whipping cream made in steps 1-5. Set aside.
    • Freeze metal bowl and whisk for 15 minutes.
    • Remove bowl and whisk from freezer and add remaining 1/2 cup of heavy cream.
    • Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
    • As the cream starts to thicken, add remaining 1/4 cup of powdered sugar and 1/4 tsp of vanilla extract.
    • Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.
  • Strawberry Sauce
    • Add water to pureed strawberries.
    • Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
    • Cook over medium heat, stirring constantly until mixture thickens and come to a boil.
    • Allow to boil for 1 minute, then remove from heat.
    • Allow to cool while you put everything together.

 

Strawberry Shortcake Cheese Cake: recipe provided below (adapted from Driscolls )

Ingredients

  • Cheesecake Filling and Whipped Topping
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 packages (16 ounces each) Driscoll's Strawberries
    • 1 1/2 cups heavy cream, divided
    • 3/4 cup powdered sugar, divided
    • 1 3/4 teaspoons vanilla extract, divided
    • 24 ounces cream cheese, room temperature
  • Strawberry Sauce
    • 1 tablespoon water
    • 1/2 package (16 ounces) Driscoll's Strawberries, about 7-9 strawberries
    • 1/4 cup granulated sugar
    • 3/4 teaspoon cornstarch
  • Shortcake
    • 5 tablespoons unsalted butter
    • 1 3/4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 3/4 cup plus 2 tablespoons heavy cream

Instructions:

  • Shortcake
    • Preheat oven to 375 degrees. Place a circle of parchment paper into the bottom of a 9 inch springform cake pan and grease the sides.
    • Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor.
    • Add butter and mix in food processor until combined and mixture resembles coarse crumbs.
    • Slowly add heavy cream and pulse in food processor until just moistened.
    • Gather dough into a ball. Mixture will still be crumbly and loose.
    • Gently knead dough on a non-stick surface until just smooth, about five turns.
    • Press dough into an even layer in the springform pan.
    • Bake for about 20 minutes or until edges are golden.
    • Remove cake from oven and remove from cake pan. Allow to cool on cooling rack
  • Assembly
    • Wash and dry strawberries.
    • Slice about 6 strawberries into thin strawberries to use around the outside edge.
    • Cut the tops off of about 3 cups of small to medium sized strawberries (about 18-20 strawberries).
    • Line the same 9 inch springform pan used for the shortcake with parchment paper on the bottom and sides. The parchment paper should stick above the edges of the pan about an inch or two.
    • Place shortcake in the bottom of the pan.
    • Line the sides of the pan with the sliced strawberries, using the prettiest slices.
    • Add about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and sliced berries.
    • Place the strawberries, thick side down, on top of the cheesecake. Leave some space between each of the strawberries so that they aren't touching and cheesecake can be added to fill in the space.
    • Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit.
    • Spread whipped cream topping on top of the cheesecake.
    • Cover loosely and refrigerate until firm, about 4-5 hours.
    • Once firm, remove cheesecake from spring form pan and top with remaining strawberries, but into quarters.
    • Drizzle with strawberry sauce and refrigerate or serve.

Peanut Butter Pie: recipe provided below (adapted from Handle the Heat

Ingredients:

  • FOR THE CRUST:
    • 14 whole chocolate graham crackers
    • 1 tablespoon light brown sugar
    • 7 tablespoons (3.5 ounces) unsalted butter, melted
  • FOR THE FILLING:
    • 8 ounces cream cheese, at room temperature
    • 3/4 cup powdered sugar plus 2 tablespoons, divided
    • 1 cup creamy peanut butter
    • 1 cup heavy whipping cream
    • 1 teaspoon vanilla extract
  • FOR THE TOPPING:
    • Melted peanut butter
    • Melted chocolate
    • Mini Reese’s cups
    • Peanut butter chips

Directions:

  • Preheat the oven to 325°F.
  • FOR THE CRUST:
    • In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.
  • FOR THE FILLING:
    • In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
    • In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
    • Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

Happy Summer!