[ Karen's Warm Potato Salad with Roast Corn + Bacon ]

NOT MY PHOTO.

Karen made this for us up at Tulameen.  I could've eaten the whole thing.  And the next morning, she heated it up and served it as an accompaniment for breakfast.  SO GOOD.

OVEN READY IN 45 minutes

SERVE Warm or cold

INGREDIENTS

3-4 lb baby potatoes

2 cups corn. frozen, canned or fresh

1/2 red onion, medium dice

3-5 garlic cloves, lightly smashed

1/2 lb bacon, cooked and crumbled

1/4 -1/3 cup fresh Parmesan cheese

1/3 cup sour cream

1/3 cup mayonnaise

1 teaspoon horseradish

2 tablespoons lemon juice

1 tablespoon dill

Salt and freshly ground pepper

Olive oil

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Dice the potatoes into salad-size pieces and arrange them in a single layer on a cookie sheet.
3. Spread the corn and diced onion evenly over the potatoes. Distribute the lightly smashed garlic cloves throughout.
4. Drizzle generously with olive oil and season with salt and pepper. Toss to combine.
5. Roast until the potatoes are cooked through and crisp. The original recipe does not give a specific roasting time.
6. Cook and crumble the bacon; set aside.
7. Combine the mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan, salt, and pepper. Season carefully because the bacon and potatoes are already salty.
8. Remove the roasted garlic cloves from the potato mixture. Mash them into a paste and stir the paste into the dressing.
9. Toss the roasted potatoes and corn with the bacon and dressing. Serve warm; leftovers are also delicious cold.

Source: Food.com • Earl's Warm Potato Salad With Roast Corn and Bacon

[ BBQ Chicken Bowl ]

 

Prep Time
15minutes mins

I haven't made this yet

Cook Time
35minutes mins

Resting time
10minutes mins

Total Time
50minutes mins

Ingredients

Chicken and Veggies:

• 4 chicken breast halves , or two large breasts, halved, to make 4 thin pieces

• 1 zucchini , washed and sliced into 1/4'' thick rounds

• 1 red bell pepper washed, seeded and sliced

• 3 ears corn , grilled, or substitute 1 1/2 cups cooked corn

• 1 avocado , peeled, seeded and sliced

• fresh cilantro for garnish, if desired

Rice:

• 2 Tablespoons oil , vegetable or canola oil

• 1/2 cup onion , chopped

• 1 1/2 cups long-grain white rice

• 1/2 teaspoon ground cumin

• 3 cups low-sodium chicken broth

• 15 ounce can black beans , drained and rinsed

BBQ Ranch Sauce:

• 1 cup barbecue sauce

• 1/3 cup mayonnaise

• 1/4 cup buttermilk

• 1/4 cup plain Greek yogurt , or sour cream

• 1 Tablespoon honey

• 1/2 teaspoon dried dill weed

• 1/2 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon each salt and pepper , or more to taste

Instructions

For the Rice:

1 . Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. 
2. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. 
3. Remove lid and fluff gently with a fork. Set aside.

For Homemade BBQ Ranch Sauce:

Combine all sauce ingredients and mix well in a bowl.

For the Chicken and Veggies:
4. Meanwhile, place chicken in a shallow dish and baste with 3/4 cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 
5. To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove.  
6. After the veggies are cooked, add the marinated chicken to the grill over medium heat.
7. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
8. Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. 
9. Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.You might also like these Honey Lime Chipotle Chicken Fajita Bowls!

NotesInstant Pot Rice: Reduce broth to 1.5 cups. Cook on high pressure for 4 minutes. Natural release 10 minutes. Open lid and pour rinsed black beans on top. Cover with lid and allow to warm for 5 minutes before fluffing rice with a fork.Make Ahead Instructions: These chicken bowls are easy to prep ahead! Just toss the marinade on the chicken, make the sauce, and chop the veggies. Keep everything in the fridge. Dinner will be a breeze!

[ Chicken BBQ Marinade ]

 Ingredients:

• 2 lbs. Chicken Breasts Tenders, or Thighs
• ⅓ - ½ cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• ¼ cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or ½ teaspoon Garlic Powder
• 1 ½ teaspoon Salt
• 1 teaspoon Pepper

[ Honey Lemon Garlic Marinade. ]

I had been looking for a low-sodium marinade due to my MIL's new strict diet.  I found this - and if it's made this post, it worked well.  It was easy to transport in the ziplock bag and BBQ at her place.

Honey Lemon Garlic Marinade

1 lemon

1 teaspoon oregano

1 teaspoon black pepper

2 cloves garlic, sliced

1/2 red onion, sliced

1/8 cup olive oil

1/8 cup honey

Directions // 

Zest and juice the lemon. Mix the lemon juice and zest together with everything, pour into ziplock bag.  Place meat (chicken, pork, fish) in a zip top freezer bag toss to coat. Refrigerate for 6 to 8 hours or overnight.

BBQ and cook until meet is fully cooked.

[Tawn's Mango BBQ Chicken]

Sometimes, dinner is just whatever is in the cupboard.  But last night we had a family over for dinner and I wanted something nice.  Problem was, I hadn't REALLY prepared for it.  So, instead I made this one up and it.was.YUMMY.

Tawn's Mango BBQ Chicken

4 Chicken Breasts
2 cups BBQ sauce (we had a Whisky one ... mmmmm)
1 cup Mango juice (we always have this in the house, from Costco)
1/4 cup honey

Directions:

- line your 9x9 baking dish with foil (helps with clean up)
- place chicken breasts in dish.
- mix BBQ sauce, mango juice and honey in a bowl.
- pour over chicken breasts.
- bake at 350F, covered, for 45minutes; then uncovered at 375F for 15minutes.

[Sticky Baked Chicken]

This is from the Best of Bridge "Aces" cookbook ... and I'm thinking it would be even better as a BBQ chicken recipe and marinade ...


Sticky Baked Chicken

4 skinless chicken breasts
1 cup peach jam
1/2 cup BBQ sauce
1/2 cup finely chopped onion
2 tbsp soya sauce

Directions:

- combine all ingredients in a saucepan
- heat until well blended
- place checkin into 9x13, pour sauce over
- bake at 325F for 1 hour, covered
- baste during the last 1/2 hour of cooking

[Pork Tenderloin Marinade]

We went to Ken & Deb's for dinner and she served this ... I got the recipe and have made it almost every week since.  It's great for company ... 

Pork Tenderloin Marinade - serves 4*

* I usually double it for extra sauce

1/4 cup soy sauce

2 tbsp dry sherry

2 tbsp vegetable oil

1 tbsp brown sugar

1 tbsp grated fresh ginger (I store mine in the freezer)

1 tsp liquid honey

1 garlic clove, crushed

1 pound pork tenderloin

Directions:

Place ingredients in a large plastic bag after combining well in a bowl. Add pork. Marinate at least 20 minutes ( I usually marinate for an hour or so ...)

For BBQ: place on greased BBQ, grilled over med/high heat. Close lid and cook for 25-30 minutes (or until 150F), turning and basting. Remove from grill and let rest (core temp needs to reach 160F). Slice into 1/2 inch slices. 

For oven: place pork in a baking dish with all of the marinade. Bake at 375F uncovered for 10 minutes, and then covered for an additional 40-50 minutes. This won't try out because it's covered - so check pork temp before removing (150F). Let rest (to 160F). Cut into 1/2 inch slices.