There are to many easy delicious foods to take to that BBQ! Here ya go!
I always like to either make or bring at least 1 veggie dish to any party because then I know I can chow down on as much of it as I want all night long, and then fill in with a little serving of protein and maybe a healthy fat or 2! :) Here's a great veggie dish to bring to that 4th of July BBQ!
yield: 6 SERVINGS
INGREDIENTS
1/2 purple onion, thinly sliced
2 cucumbers, peeled and thinly sliced
2 tablespoons red wine vinegar
4 large tomatoes
1/4 cup good olive oil
2 tablespoons chopped fresh basil
coarse sea salt and freshly ground pepper to taste
INSTRUCTIONS
Add onion and cucumber to large bowl and toss with vinegar. Let sit while you prepare the rest of the ingredients.
Cut tomatoes into thin wedges and add to bowl with cucumbers and onions. Add olive oil, basil, salt and pepper and toss.
* Don't even worry about the portion size on this, EAT UP!!!!!
*Yield: 4 servings
INGREDIENTS
4 medium heirloom tomatoes
3 medium avocados
1 large bunch fresh basil
1 lemon, juiced
extra virgin olive oil, cold-pressed organic
aged balsamic vinegar, optional
course Celtic sea salt
fresh ground black pepper
INSTRUCTIONS
Cut the avocado around the equator and remove pit. Slice into rounds, then remove peel. Lightly toss avocado slices in lemon juice.
Slice tomatoes and salt lightly.
Layer tomato slices, avocado slices and basil leaves. Drizzle with olive oil and balsamic vinegar, if using. Salt and pepper to taste.
* The avocado is a healthy fat, so make sure you only eat the portion size!
GRILLED CHICKEN WITH CHIMICHURRI SAUCE
Yield: 4 servings
INGREDIENTS
8 bone-in chicken thighs
1-1/4 cup chimichurri sauce, divided
INSTRUCTIONS
Coat the chicken in 1/3 cup chimichurri sauce, and marinate for at least 30 minutes.
Preheat grill and grill chicken, skin side down for 6 - 8 minutes. Turn chicken over and grill 4 - 5 minutes, until internal temperature reaches 165 degrees.
Serve with remaining chimichurri sauce.
* Just eat the serving size
INGREDIENTS
1 cup fresh Italian parsley leaves, lightly packed
3/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon chipotle chili flakes
1/4 teaspoon fresh ground pepper
INSTRUCTIONS
Combine all ingredients in food processor, and pulse until parsley and garlic are finely chopped.
Taste and adjust seasonings if needed.
CHIMICHURRI SAUCE
yeald: 1 1/4 cupsINGREDIENTS
1 cup fresh Italian parsley leaves, lightly packed
3/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon chipotle chili flakes
1/4 teaspoon fresh ground pepper
INSTRUCTIONS
Combine all ingredients in food processor, and pulse until parsley and garlic are finely chopped.
Taste and adjust seasonings if needed.
HAPPY 4TH OF JULY!!!!!!
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