Also sending a congratulations out to those who are graduating! Good Luck!!
So, in time for Memorial Day and the beginning of summer, I'm doing an Early Bird Cookbook Review for Gooseberry Patch. The cookbook is GBP Grilling & Campfire Cooking. I found so many delicious recipes in just the first chapter! My family loves to cook out any chance we get. But, this summer I've decided to experiment more on the grill, and go a little further than hot dogs and hamburgers. This cookbook really helped me get a start on that.
You can also find this ebook at Amazon for $1.99.
Sweet & Spicy Chicken was my first choice. I cut back on the amount of chili powder, only because I know my daughter would not touch it if it's too spicy. Loved the sweet and spicy combination. I've made this twice now, once on the charcoal grill (we ate them as sandwiches), and another time I made them on our George Foreman grill, and we sliced the chicken breasts up for a salad. You can use this chicken for so many different things!
Sweet & Spicy Chicken
submitted by: Kristen Pittis of Dennison Ohio
1/2 cup light brown sugar, packed
2 Tbsp. chili powder
1 tsp. seasoned salt
1/2 tsp. garlic powder
4 boneless, skinless chicken breasts
In a large plastic zipper bag, combine all ingredients except chicken. Pat chicken dry; add to bag. Seal bag and rub brown sugar mixture into chicken. Refrigerate at least 30 minutes. Place chicken on an oiled grate over medium-high heat. Grill for 8-10 minutes on each side, until chicken juices run clear. Makes 4 servings.
Balsamic Grilled Tomatoes
submitted by: Amy Hunt of Traphill, NC
4 tomatoes, halved
1/4 c. balsamic vinaigrette salad dressing
1/4 c. grated Parmesan cheese
Place tomatoes in a disposable 13"x9" aluminum foil baking pan, cut side up. Drizzle with salad dressing; sprinkle with cheese. Place pan on a grate over medium heat. Cook for 15 minutes, or until tomatoes are soft and cheese is golden. Serves 4.
Grilled Portabella Blues
submitted by: Marion Sundberg of Ramona, CA
1/2 c. balsamic vinegar
1/4 c. olive oil
2 cloves garlic, pressed
salt and pepper to taste
4 large portabella mushroom caps
1/2 c. crumbled blue cheese
Mix vinegar, oil, garlic, salt and pepper in a large plastic zipping bag. Add mushrooms, seal bag and refrigerate for at least one hour. Drain, discarding marinade. Grill mushrooms over medium heat until tender and golden. Just before removing mushrooms from the grill, spoon blue cheese into the center of each mushroom. Let stand until cheese melts, serve immediately. Makes 4 servings.
Yummy Meatball Skewers
submitted by: Sherry Gordon of Arlington Heights, IL
28 oz. pkg. frozen meatballs, thawed
2 green and/or red peppers, cut into 1-inch squares
2 c. pineapple cubes
1 red onion, cut into 1-inch squares
1-1/2 c. teriyaki sauce
Place 3 meatballs on each skewer, alternating with pepper, pineapple and onion pieces. Place skewers on a grill over medium heat. Cook for 10-12 minutes, turning skewers occasionally. Brush with sauce during last 5 minutes of grilling. Serves 8-10.
*I soaked our skewers in water for about 30 minutes before placing them on the grill.
Now for a chance to win a free copy of this cookbook!
Leave a comment here on this post or on our Down on the Farm facebook page,
With summer coming, what is your favorite summer activity you look forward to the most this summer?? My daughter and I are planning on taking a trip to Disney World in August, so I have to say that is what I'm looking forward to. (I'm sure I will be the big kid on this trip!!).
The giveaway starts right now, and I will be choosing a winner on June 21, on the First Day of Summer!!
Please leave an email address so I can let you know if you are the winner!