Kymberly Burgess and Amy McReynolds - BBQ couples night

Amy's Recipes
Flank Steak with Basil-Pesto Dip

Marinade
1/3 cup Asian sesame oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon peeled and grated fresh ginger
2 teaspoons Thai-style green curry paste (I found this at Walmart)
2 lb flank steak

Dipping Sauce (can be made a day in advance)

In a food processor combine:
1 cup tightly packed fresh basil
1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1 small green serrano chile, seeded
2 cloves garlic
3 tablespoons Thai fish sauce (I found this at Walmart)
3 tablespoons fresh lime juice
1/2 cup chunky peanut butter

In the original recipe you slice the flank steak into 1/4" wide slices against the grain and then marinade for 30min or up to a day.  Then thread the beef onto skewers and grill for just a couple minutes on each side.  For the size of our group - I just kept the flank whole and grilled it.  Depending on how rare you like it you can grill it 4-6min. each side.  **Remember to bring the meat to room temperature before grilling!

Lemon Tarragon Chicken Pasta Salad

(this is favorite of mine at Plates and Palates in Bountiful)

1 bag of bow tie pasta

2 C. cubed chicken breast

1 C. celery

2 C. purple grapes (can cut them in half or leave them whole)

2/3 C. green onions chopped

slivered almonds

Dressing:

1/2 C. Mayo

1/2 C. plain greek yogurt

2 tsp. grated lemon zest

1/3 C. fresh lemon juice and pulp (about 1 and 1/2 lemons)

1 Tbsp. minced shallot

1/2 tsp each of salt and pepper

1/3 C. coarsely chopped fresh tarragon

Toss just before serving

Hollandaise Sauce (served over steamed broccoli - also great on asparagus!)

Click here for that recipe I already posted!

French Potato Salad from Ina Garten (Click Here for Recipe)
for couples night I doubled the recipe but only used 1.5x of the dressing

Strawberry Rhubarb Bars (click Here for Recipe)

Kimberly's Recipes

Avocado Bruschetta with Balsamic Reduction

* 1 baguette, thinly sliced

* 1/4 cup olive oil, divided

* 1/2 cup balsamic vinegar

* 2 tablespoons brown sugar, packed

* 2 cups cherry tomatoes, halved

* 1 avocado, halved, seeded, peeled and diced

* Kosher salt and freshly ground black pepper, to taste

* 1/4 cup basil leaves, chiffonade

Instructions

* Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

* Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.

* To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.

* In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.

* Top each baguette slice with tomato mixture, garnished with basil.

* Serve immediately, drizzled with balsamic reduction.

Summer Swizzle drink

Thread fruit on skewers, such as strawberries, pineapple, grapes and kiwi – 

1 6 oz can Limeade

1 12oz can frozen pineapple juice concentrate

4 c cold water

1 liter club soda

Combine limeade, pineapple juice & water & chill well. When ready to serve, add club soda, ice and strawberries if desired. Serve with fruit swizzle sticks.

Apple Cole Slaw

Shred a combo of green & purple cabbage & carrots, 

or 

1 bag cole slaw mix 

1 chopped gala, fuji or red apple

1 chopped green apple

1 bottle Marzetti’s cole slaw dressing

Other options that are fun add ins-

Red bell pepper

Green onions

1 tablespoon poppy seeds

BBQ Chicken Pasta Salad

1 can black beans, rinsed and drained

1 cup or more frozen corn kernels

Diced tomato

Diced green onions

Diced bell pepper – a color variety is fun for visual appeal

Shredded cheddar cheese

Cooked & crumbled bacon

2 – 3 cooked chicken breasts, diced

1 bag cooked pasta – shell pasta is a fun shape for this salad

Dressing:

¼ c BBQ sauce

½ c mayonnaise

¼ c ranch dressing

I have added more ranch & BBQ sauce to the dressing if the salad appears too dry. I like to make my own ranch dressing with sour cream & mayo or greek yogurt & herbs.

Pavlova

4 egg whites

1/8 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

4 teaspoons cornstarch

2 teaspoons vinegar

1 1/4 teaspoon vanilla extract

1 cup heavy cream, whipped

Fresh berries

Instructions:

Beat the egg whites, salt, and cream of tartar together in a bowl until the whites hold a stiff peak.

Next you will add the sugar to the mixture very slowly and gradually while you are beating the mixture. Beat until the mixture is stiff and glossy.

Beat in the cornstarch, then the vinegar and vanilla. The mixture will get even stiffer and glossier.

Preheat oven to 2750 . Butter and flour (baking spray works!) an 8 inch springform pan and fill gently with the mixture.

(I have used a pie pan and cut the final product into slices or placed the mixture in a decorator bag with a star tip and piped a little nest shape.) Bake your Pavlova for 1 to 1 1/4 hours, or until it is firm and lightly browned. Cool slightly, unmold, slide onto a serving plate, and cool completely.

Lightly whip up some whipping cream just before serving, and top with fresh berries of your choice.

Easy Chocolate Mousse

2 eggs

1/4 cups granulated sugar

2 1/2 cups cold heavy whipping cream, divided

6 oz semi-sweet chocolate (about 1 cup semi-sweet chips)

Beat eggs and granulated sugar with your mixer for about 3 minutes.

Heat 1 cup of the heavy whipping cream in a small saucepan just until hot, not boiling. With mixer on low, pour the hot cream into the egg mixture slowly until combined.

Add the egg/cream mixture back into the saucepan on low heat, stir for five minutes constantly until thickened. Do not boil.

Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours until chilled, stirring occasionally.

When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and gently fold the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.

This is great alone, piped into cream puff shells, or used as a middle layer for cakes.