BBQ Recipes via eMeals

BBQ Recipes via eMeals

www.emeals.com

Watermelon Agua Fresca

Serves 8

Prep time: 5 mins

Cook time:  5 mins

Ingredients

• 6 cups cubed seedless watermelon
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon lime juice
• Garnish: lime wedges (optional)

Instructions

1. Using a blender, puree watermelon until smooth.
2. Strain through a sieve into a pitcher, and discard solids.
3. Add water, sugar, and lime juice to pitcher, and stir to combine.
4. Cover and chill for at least one hour before serving.
5. Garnish each glass with a lime wedge, if desired.

Grilled Bruschetta

Serves 16

Ingredients

• 1 ½ pounds tomatoes, peeled, seeded, and chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon balsamic vinegar
• ¼ cup fresh basil chiffonade*
• Salt and black pepper to taste
• 1 (1 lb) loaf French bread, cut into ½-inch-thick slices

Instructions

1. Combine tomatoes, garlic, 1 tablespoon oil, vinegar, basil, salt, and pepper in a medium bowl.
2. Cover and chill at least 1 hour.
3. Brush bread slices and grill rack with 1 tablespoon oil.
4. Grill bread over medium heat 2 minutes on each side, or until browned.
5. Top with tomato mixture and serve immediately.
6. *Chiffonade is a cutting technique often used for basil, mint, and greens. To cut a chiffonade, stack leaves of basil neatly, and roll tightly lengthwise. Use a very sharp knife to create thin slices.

Easy Veggie Pasta Salad

Serves 10

Ingredients

• 1 (16 ounce) box corkscrew pasta
• 1 cup matchstick carrots
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup cucumber, peeled and thinly sliced
• 1 cup chopped seeded tomato
• ½ cup chopped red onion
• 1 (16 ounce) bottles zesty Italian-style salad dressing
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions.
2. In a large bowl, combine pasta and vegetables.
3. Drizzle with salad dressing, and toss gently to combine.
4. Season with salt and pepper to taste.

Pork and Veggie Skewers with Ranch Barbecue Sauce

Serves 8

Ingredients

• 1 (18 ounce) bottle honey barbecue sauce
• 1 packet dry Ranch seasoning and dressing mix
• 1 tablespoon brown sugar
• 1 tablespoon mustard
• 2 pounds boneless pork loin, cut into 1-inch cubes
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 3 bell peppers (any color), cut into 1-inch cubes
• 3 small red onions, cut into wedges

Instructions

1. To make barbecue sauce, combine first four ingredients in a small saucepan over medium heat.
2. Simmer, stirring occasionally, 20 minutes. Remove from heat.
3. Heat grill to medium-high heat.
4. Thread pork and veggies onto skewers.
5. Brush with oil, and sprinkle with salt and pepper to taste.
6. Grill skewers over direct heat 12 to 14 minutes, turning to brown evenly. Brush with Ranch barbecue sauce during last 3 to 4 minutes of cooking.
7. Serve with additional Ranch barbecue sauce for dipping.

Peach Buttermilk Ice Cream

Ingredients

• 2 ½ pounds ripe peaches, divided
• ¾ cup granulated sugar, divided
• ½ cup packed light brown sugar
• 1 ½ tablespoon fresh lemon juice, divided
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 cups buttermilk

Instructions

1. Peel peaches, halve, and remove pits. Place 2 pounds of the peaches in a food processor and coarsely chop.
2. Add ½ cup granulated sugar, brown sugar, 1 tablespoon lemon juice, vanilla extract, almond extract, and buttermilk; puree.
3. Pour into a large bowl, cover, and chill one hour.
4. Coarsely chop remaining ½ pound of peaches.
5. Place in a medium bowl, and gently toss with remaining ¼ cup granulated sugar and ½ tablespoon lemon juice.
6. Chill until buttermilk mixture is ready to use.
7. Add chopped peach mixture to buttermilk mixture, and pour into an ice cream freezer.
8. Freeze according to manufacturer’s instructions.
9. Store leftover ice cream in an airtight container in the freezer up to 1 week.