Get Your Grill On Party

The heat is finally on – outdoors, that is – so move the party and the feasting outside. Get the grill fired up, put the drinks in ice buckets and add the following recipes to your roster courtesy of the entertaining experts at BiteMeMore.com.

 

blt-salad-recipeBLT SALAD

Crunchy Croutons

8 slices French baguette, cut into 1/2-inch cubes

1 tbsp olive oil

1/4 cup freshly grated Parmesan cheese

1 tsp kosher salt

Creamy Basil Dressing

3/4 cup mayonnaise

1/4 cup finely chopped fresh basil

3 tbsp white wine vinegar

 

10 cups romaine lettuce torn into bite-size pieces

3 cups cherry tomatoes, halved

8 slices bacon, cooked crisp and crumbled

1 avocado, peeled and diced

Crunchy Croutons: Coat baking sheet with non-stick cooking spray. In large bowl, toss bread cubes with olive oil. Sprinkle with Parmesan and salt, tossing well. Spread on baking sheet and bake in 350 F oven for 15 minutes, stirring frequently.

Creamy Basil Dressing: In small bowl, whisk mayonnaise, basil and vinegar. In large bowl, combine lettuce, tomatoes, bacon, avocado and croutons. Add dressing and toss to coat.

Serves 6

NEXT: RECIPE FOR CREAMY COLESLAW

hamburger-recipe-feedCREAMY COLESLAW

Serve this on its own or dress up your favourite burgers with it.

 

4 cups shredded coleslaw mix

½ cup mayonnaise

2 tbsp chopped fresh Italian flat-leaf parsley

2 tsp fresh lime juice

½ tsp adobo sauce

½ tsp ground cumin

½ tsp chili powder

¼ tsp kosher salt

¼ tsp freshly ground black pepper

While the burgers are cooking, combine coleslaw, mayonnaise, parsley, lime juice, adobo sauce, cumin, chili, salt and pepper. Set aside until ready to assemble burgers. Place a layer of coleslaw on the bottom and/or top bun with the rest of the fixins’ for extra crunch.

Serves 4

 

NEXT: RECIPE FOR PINK LEMONADE CUPCAKES

pink-lemonade-cupcake-homePINK LEMONADE CUPCAKES

2½ cups flour

1 tbsp lemon zest

1½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

¾ cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla extract

½ cup pink lemonade concentrate

1 cup buttermilk

 

Pink Lemonade Frosting

1 (8 oz) package cream cheese

½ cup butter, room temperature

2 tbsp frozen pink lemonade concentrate

5 cups icing sugar

Pink food coloring, to desired colour

 

Line 22 muffin cups with paper liners and coat with non-stick cooking spray. In small bowl, combine flour, lemon zest, baking powder, baking soda and salt. Set aside. Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Beat in eggs one at a time. Mix in vanilla and pink lemonade concentrate. On low speed, alternate adding flour mixture and buttermilk to mixer, beginning and ending with the flour. Mix just until combined. Fill prepared muffin cups with ¾ full with batter. Bake in 350 F oven for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

 

Pink Lemonade Frosting: With electric mixer, beat cream cheese and butter until well blended. On low speed, add pink lemonade concentrate, icing sugar and pink food coloring. Scrape down sides of the bowl and beat for 30 seconds more on medium speed until smooth and creamy. Spread on cooled cupcakes.

Makes 22 cupcakes