From Fourth of July to Labor Day, and every summer weekend in between, there are plenty of opportunities to gather friends and neighbors around the grill for a classic summer cookout. Maybe your busy schedule has kept you from having a social summer thus far – or perhaps you’re a newcomer to the neighborhood. Whatever the reason, now is as good a time as any to break out your “Kiss the Cook” apron and impress your neighbors – new and old – with some sizzling summer cookout recipes.
Check out these crowd-pleasing cookout ideas from around the web, and invite your Trilogy pals to a backyard barbecue. If you’re a Trilogy member, use the online Member Directory on MyTrilogyLife.com to connect with your neighbors.Click the links below for further details on each recipe – and to discover many more delectable summer dishes.
BBQ Chicken Kebabs
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1 1/2 tablespoons sweet paprika
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 slices bacon, cut into 1/2-inch pieces
- 4 12-inch metal skewers or 6 wooden skewers, soaked in water for an hour
- 1 cup of your favorite BBQ sauce
- In a large bowl, toss the chicken and salt together. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Turn all grill burners to high, close lid, and heat grill until hot, about 15 minutes.
- While the grill heats, pat the chicken dry with paper towels.
- In a small bowl, combine the sweet paprika, sugar, and smoked paprika. Process bacon in a food processor for 30 to 45 seconds, until a smooth paste forms, scraping down bowl twice during processing. Add the bacon paste and spice mixture to the chicken; mix with hands or rubber spatula until the ingredients are thoroughly blended and the chicken is completely coated.
- Thread the chicken meat onto the skewers, rolling or folding meat as necessary to maintain 1-inch cubes. The chicken pieces should be just touching each other. If the bacon puree didn’t completely coat the chicken (i.e. you have clumps of bacon mixture) just grab little bits of it and smash it in between the chicken on the skewers.
- Place the chicken kebabs over the primary burner and grill, covered, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs.
- Brush the top surface of kebabs with BBQ sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots about 1 minute longer and until the chicken is cooked completely through.
- Remove the kebabs from the grill and let rest for 5 minutes. Serve with additional BBQ sauce, if desired.
Grilled Pineapple Teriyaki Turkey Burgers
- 1.25 lb (20 oz) ground turkey (or ground beef, if you’d prefer)
- ½ up chopped red onion
- 2 garlic cloves, minced
- 3 Tbsp Teriyaki sauce
- ½ tsp ground ginger
- 1 Tbsp honey
- ½ tsp salt
- 4 cheddar cheese slices
- 4 (1/2 inch) slices grilled pineapple
- 4 really good and sturdy buns
- Using a spoon or your hands, combine the turkey, onion, garlic, Teriyaki, ginger, honey, and salt. Form into 4 equal burgers. Spray both sides of each patty with non-stick cooking spray or drizzle with olive oil.
- Pre-heat grill to medium-high. Place patties on hot grill and close lid. Grill for 5 minutes.
- Flip the burgers, then close the lid and grill the other side for another 5 minutes or until burgers are cooked all the way through.
- Serve burger on a thick, sturdy bun. Stack one slice of cheese and one grilled pineapple slice on top of each burger and add your favorite condiments.
Summer Potato Salad
- 1 pound small red potatoes
- 1 Tablespoon Balsamic vinegar
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 Tablespoon chipotle mustard
- 1/4 cup chopped onion
- 1/3 cup celery, chopped
- 2 hard boiled eggs, chopped (or crumbled by hand)
- 1/2 teaspoon salt
- 4 strips of bacon, cooked and crumbled
- fresh chives
- Place potatoes in a sauce pan and cover with water. Bring to a boil and cook for about 20 minutes or until tender. Drain and cool.
- Cut potatoes into fourths, and sprinkle with balsamic vinegar, and mix carefully. Add onions, celery, and eggs.
- Fold in mayonnaise, sour cream, mustard, and salt, and combine well. Cover and refrigerate for at least 2 hours.
- Before serving, sprinkle snipped chives and bacon on top.
Quinoa Corn and Mint Salad
- 2 cups quinoa
- Kosher salt
- 3 cups fresh corn kernels (6 ears)
- 1 bunch green onions, finely chopped (about 1 cup)
- 3/4 cup chopped fresh mint
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- Rinse quinoa in large sieve under cold running water.
- Cook quinoa in 4 cups boiling water with 2 teaspoons kosher salt 10 to 15 minutes or until almost tender.
- Drain; spread onto a large sheet pan, and cool 15 minutes.
- Combine quinoa and remaining ingredients; mix well. Season with kosher salt.
Tuscan “Baked” Beans
- 1 cup diced red onion
- 1 Tbsp. olive oil
- 2 tsp. minced garlic
- 1 tsp. minced fresh rosemary
- 2 (15.5 oz.) cans cannellini beans, drained, but reserve the liquid
- 1 cup shredded provolone or fontina cheese
- ⅓ cup pitted, chopped kalamata olives
- 1 tsp. kosher salt
- 1 tsp. pepper
- 2 Tbsp. chopped fresh parsley
- Saute the onion over medium high heat until soft, 3-5 minutes.
- Add the minced garlic and rosemary and cook until fragrant, about 1 minute.
- Stir in the beans, ½ cup of the reserved liquid, cheese, olives, salt, and pepper. Simmer the mixture over low heat, stirring often, until cheese melts and the flavors blend, about 20 minutes. Add more of the reserved liquid to loosen the beans, if necessary.
- Remove the beans from the heat and stir in the parsley.
- One bunch of carrots, peeled
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 425 degrees.
- Mix all of the ingredients (except the carrots) together in a large bowl.
- Add the carrots and cover them thoroughly with the dressing.
- Lay the dressed carrots on a baking sheet and cook for 10-15 minutes or until carrots are fork tender. Timing will depend on thickness of carrots.
- 1/2 cup (1 stick) butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 2/3 cup white whole wheat flour
- 3/4 cup graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 4 Hershey’s milk chocolate bars (standard size, 1.55 oz)
- 1 cup marshmallow creme or Fluff
- Preheat the oven to 350 degrees.
- Beat butter and sugar until fluffy, then add egg and vanilla and combine. In a separate bowl combine flours, graham cracker crumbs, baking powder, and salt. Add to butter mixture and beat until blended.
- Press half of dough into 8-inch square baking pan. Arrange the chocolate bars over the dough, breaking as needed to fit. Spread with marshmallow cream. Grease your hands with oil to prevent the marshmallow from sticking to your fingers while you’re spreading it. Leave a space around the edge so the fluff won’t stick or burn to the pan.
- Spread the remaining dough over the marshmallow. (Do this a bit at a time, flattening smaller pieces of dough between your fingers and fitting them together like a puzzle until the marshmallow is covered.)
- Bake for 30 to 35 minutes or until lightly browned, then cool completely in the pan.
Strawberry Cottage Pudding
For the shortcake:
- ⅔ cup shortening
- 2 cups sugar
- 4 eggs
- 3¼ cups flour
- 1 teaspoon salt
- 1 Tablespoon plus 2 teaspoons baking powder
- 1 cup milk
- 2 teaspoons vanilla
For the strawberries:
- 4 quarts fresh strawberries, smashed
- ½ cup sugar
- ½-1 cup cold milk per serving
- Preheat the oven to 375 degrees. Heavily grease and flour a bundt pan. In a medium sized bowl, whisk together flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer, cream together shortening and sugar until smooth and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and beat until combined.
- With the mixture on low speed, add about a third of the flour mixture to the egg mixture followed by half the milk. Mix on low speed until combined. Add another third of the flour and the remainder of the milk and mix until combined. Add the final third of the flour and beat on medium speed until smooth and thoroughly combined, about 1 minute. Pour into the prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
- For the strawberries, combine smashed strawberries and ½ cup sugar in a large bowl and stir together. Store in the fridge for up to 3 days or in the freezer for up to a year.
- To serve, place slice of warmed shortcake in a bowl. Add several large spoonfuls of strawberries followed by the desired amount of cold milk. (Ice cream or almond milk can also work, as long as it is nice and cold!)
Hungry for more new recipes? Visit Trilogy’s “Culinary Delights” board on Pinterest for tasty inspirations for any occasion.