|Grilled Buffalo Wings
3 pounds chicken wings, separated at joints, tips discarded
1 cup Louisiana-style hot sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground black pepper, or to taste
1 tablespoon soy sauce
Preheat a grill to medium heat.
In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce.
Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes.
Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options.
You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.
|Marinated Barbequed Vegetables |
1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat. Place vegetables directly on the grill or on skewers. Cook on
the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
|Grilled Potato Skins |
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over
both sides of potato skins. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted.
Sprinkle with bacon and onions. Serve with sour cream.
|Juicy Grilled Corn On The Cob
1 gallon cold water
1/2 cup white sugar
1/2 cup salt
8 ears corn on the cob, husks and silk removed
1/2 cup softened butter, or to taste
salt and pepper to taste
Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved.
Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.
|Strawberry Twinkie Dessert |
4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
Combine strawberries and glaze in a small bowl. Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture
over Twinkies. Spoon berries over cream cheese mixture.
Cover and chill 30 minutes or more. Refrigerate leftovers.
|Sweet Summer Smoothie |
1 cup Greek Vanilla Yogurt
1/2 cup frozen strawberries, unsweetened*
1/2 cup frozen peach slices, unsweetened*
1/2 medium banana, peeled
1/2 cup low-fat milk
Place all ingredients in a blender; process until smooth and serve immediately.
* If using fresh fruit add 2/3 cup ice to the recipe.