Perfect Backyard BBQ Party Food!
This is a great menu for company, all the food prep can be done a day ahead of time! I love that! Nothing to do on party day but some light cleaning and lots of relaxing. The best part- we could not stop eating! Everything was fabulously yum!
Spicy Corn Dip!
This recipe was found on allrecipes.com, I added the cilantro and red pepper :)
- You will need:
- 1 (8 ounce) container sour cream
- 1 cup mayonnaise
- 2 (11 ounce) cans Mexican-style corn, (I drained the cans of most liquid)
- 4 green onions, chopped
- 3 jalapeno peppers, seeded and minced
- 1 (7 ounce) can diced green chiles
- 1 1/4 cups shredded Cheddar cheese
- 1/2 cup of chopped cilantro
- 1/2 teaspoon of cayenne pepper
Combine all indgredients in a medium bowl and chill the dip for a couple of hours, then you're ready to serve! I actually whipped this dip up the night before the get together, it tasted even better the next day!
Isn't this container cute for a backyard cookout? You can pop the bowls in the freezer and chill them, it's kind of a knock-off of Pampered Chef's Chillzanne line. I found this dish at CVS last year, it was on sale for 5$! And I just noticed that they're carrying them again this year, I'd keep an eye out at the end of the season to see if they mark them down again.
Coconut Cilantro Rice!
I first saw this recipe on the blog Apple A Day
The original recipe is from epicurious.com. This recipe was the most amzing side dish for my sirloin and portebello kabobs! My husband raved about it for days :)
Here's what you need:
3 cups white rice
- 3/4 cup sweetened flaked coconut
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon finely chopped fresh jalapeño
- 3 tablespoons vegetable oil
- 4 cups water
- 1 teaspoon salt
- 2 cups packed fresh cilantro sprigs
- 4 green onions, chopped (1 cup)
- Optional, 1 box of College Inn brand Coconut Curry Chicken Stock
1) At this point I put my rice into my rice cooker with 4 1/2 cups of Thai Coconut Curry Chicken Stock. If your grocery store doesn't carry this broth, you can use 4 1/2 cups of water with 1 teaspoon of curry and 1/2 teaspoon of coconut extract. If you don't have a rice cooker, make your rice according to the directions on the package.
2) Now put oven rack in middle position and preheat oven to 350°F.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
3)Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.
4) While rice cooks, pulse together coconut, cilantro, green onions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
5) Combine the cooked rice, cilantro mixture and sauteed ginger and jalepeno in a large bowl. Stir well and you're ready to serve!
You can easily make this recipe a day before your cookout. Follow the directions above and refrigerate overnight. You can reheat on the stove top or in the microwave just add a touch of butter and a splash of chicken broth.
Sirloin Veggie Kabobs!
This recipe was found in my Taste Of Home cookbook.
What you'll need:
2/3 cup chili sauce
1/2 cup dry red wine
1/2 cup balsamic vinegar
2 tablespoons canola oil
4 teaspoons Worcestershire sauce
4 teaspoons dried minced onion
1 garlic clove, minced
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 lb boneless beef sirloin steak, cut into 3/4 inch cubes
16 fresh baby portebello mushrooms
2 medium red onions, cut into wedges
1 medium sweet red pepper, cut into 3/4 inch pieces
1 medium sweet yellow pepper, cut into 3/4 inch pieces
1) In a small bowl, combine the first nine ingredients; mix well. Pour half into a large resealable bag; add beef cubes. Seal the bag and turn to coat. Pour the remaining marinade into another large resealable bag; add all veggies. Seal the bag and turn to coat. Refrigerate beef and vegatables for at least four hours or overnight.
2) Coat grill rack with cooking spray before starting to grill. Drain and discard marinade from beef. Drain vegetables, reservng marinade for basting. On eight metal skewers, alternately thread beef and veggies.
3) Grill, covered, over medium heat turning three times and basting frequently until meat reaches desired doneness. Serve over a bed of rice.