Championship Sunday is coming up, and what better way to celebrate the big game than to cook-up some tasty snacks on the barbecue? Here are four recipes to try this year…
Grilled Shrimp Skewers – This easy recipe comes from celebrity chef Ina Garten; one of our favorites!
- ¼ cup of minced fresh parsley
- ¼ cup of minced fresh basil
- 1 teaspoon of dry mustard
- 2 teaspoons of Dijon mustard
- 2 teaspoons of kosher salt
- ¼ teaspoon of ground pepper
- ¼ cup of olive oil
- Juice of one lemon
- 2-pounds of jumbo shrimp (peeled and deveined)
Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Heat your grill to a medium temperature and brush rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side. Serve with cocktail sauce for added flavor.
Margarita Chicken Skewers – Sandra Lee created this recipe for the Food Network magazine; we approve!
- 1 ½ pounds skinless, boneless chicken breast; cut into 12 strips
- 10-ounce can of frozen margarita mix; thawed
- 2/3 cup of tequila
- ½ cup chopped fresh cilantro
- 2 tablespoons chicken seasoning
- Baby arugula and lime halves for serving plate
Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large re-sealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients. Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water. Preheat grill to medium. Remove the chicken from the marinade; thread each piece onto a skewer. Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through. Serve on a platter with arugula and lime.
Grilled Pepper Poppers – This hot recipe will complement the chicken and shrimp skewers very nicely!
- ½ cup of soft goat cheese
- ½ cup of fat-free cream cheese; softened
- ½ cup of grated fresh Parmesan cheese
- ½ cup of finely chopped seeded tomato
- 2 tablespoons of thinly sliced green onions
- 2 tablespoons of chopped fresh sage
- ½ teaspoon of kosher salt
- 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
- 2 tablespoons chopped fresh cilantro
Heat grill to medium-high heat. Combine first 7 ingredients in a bowl, stirring well; spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
Grilled Potato Skins – What’s a party without homemade potato skins?
- 2 large baking potatoes
- 2 tablespoons of butter, melted
- 2 teaspoons of minced fresh rosemary or ½ teaspoon of dried rosemary; crushed
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 1 cup of shredded cheddar cheese
- 3 bacon strips; cooked and crumbled
- 2 green onions; chopped
- Sour cream
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving ¼-inch 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.