Ribdemption and BLT Macaroni Salad

If you have followed this blog, you may remember my brother-in-law's visit a couple years ago and our "Priceless" dinner that we experienced, as indicated in my blog post and photo below.

Well I am very happy and proud to report that during his most recent visit with us a couple weeks ago, we had a very successful bbq night and "Ribdemption".

Perhaps it was our new rib recipe from Traeger or the fact that I kept my husband and his brother more focused this time and stay on point with the various steps to smoking these beauties.

Whatever the case may be, they were beyond amazing and one of the best dinners we have ever had. I tried out a new side dish with our BLT Macaroni Salad.  It was devoured by all and definitely a keeper for any future BBQ or pot luck!!

BLT Macaroni Salad

1 (16 oz) package macaroni, cooked according to directions, rinsed and cooled
1-1/4 cup celery, diced
5 green onions, finely chopped
2 large tomatoes, diced
1-1/4 cup Best Foods Olive Oil Mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 (4 ounce) container blue cheese crumbles
1 pound bacon, cooked crisp and crumbled

In a large bowl, combine the cooked macaroni, celery, onions, tomatoes and blue cheese.  In a separate bowl, combine and whisk the remaining ingredients (except bacon).  Pour over macaroni mixture, tossing to coat well.  Cover and chill for at least 2 hours.  Just before serving, sprinkle with bacon crumbles.

Evidence of my brother-in-law's visit...he has impeccable tastes in wines!

One Year Ago: Spaetzle with Gruyere and Carmelized Onion
Two Years Ago:  Greek Salsa Chicken

Gorgonzola Grilled Chicken and Spinach Salad

So here is how the conversation went during our wine time debriefing and getting dinner ready....

Me:  "Honey, since Steve and Leslie will be here next week, please make sure we have enough propane for the bbq with all the grilling that we're going to be doing."

Him:  "Oh, there's plenty of propane for the bbq, we don't need to fill it up."

Me:  "Are you sure, because we have been grilling a lot lately."

Him:  "Yes, we'll be fine."

He then puts the chicken breasts on for our Gorgonzola Grilled Chicken and Spinach Salad and we continue to talk out on the patio, while the chicken cooks.  He goes to check on the chicken to see if they are almost done...

Him:  "Oh, ****, the burners and heat turned off...we are out of propane."

Me:  "Seriously!!!?"

Gorgonzola Grilled Chicken and Spinach Salad

Spinach Leaves
Baby Bella or White Button Mushrooms, cleaned and sliced
Red Grapes, cut in half lengthwise
4 chicken breasts, boneless and skinless
White Balsamic and Honey Salad Dressing/Vinaigrette 
(typically found on the top shelf area of salad dressing section with the specialty flavors)
6 ounce container, Gorgonzola Cheese, crumbled
Olive Oil
Butter

Preheat the grill to hot.  Rinse and dry the chicken thoroughly. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.

Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken to cook undisturbed until char grill marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. 

Pull cooked chicken breasts off the grill and set in a glass dish. Sprinkle chicken with the crumbled Gorgonzola cheese and loosely cover with foil.  Allow the grilled chicken to rest for 5 minutes, covered, before serving.

While chicken is resting, saute the mushrooms in equal parts butter and olive oil in a medium-high heated saute pan. 

To plate, start with the spinach leaves.  Cut the rested Gorgonzola covered chicken in evenly sized slices and place on spinach leaves.  Add the sautéed mushrooms to each plate over the chicken.  Spoon any remaining butter/olive oil from the mushroom pan over each plate, this adds an extra layer of flavor.

Add as many (or as few) cut grapes that you like to your plate and drizzle with the White Balsamic and Honey Salad Dressing.

Serve with a crusty, rustic bread (like a Garlic Olive-Rosemary loaf) and your favorite Chardonnay wine.

Here is the dressing we used for tonight's salad.

P.S.  Just make sure you have enough propane before your start your dinner venture!

One Year Ago:  Nutella Cookies

Smoked BBQ Chicken Nachos

Well, it's that time of year again...the weekend when the most grilling/BBQ/smoking happens more than any other time of the year.  I also heard today that the average person eats twice as much during an outdoor event, than if they were eating indoors...hmm.

I don't know about that because we tried out these BBQ nachos a couple weeks ago, ate them inside and I could have inhaled them all by myself, they were that awesome!!  If memory serves me, I believe I was even referred to as "Cronk" at one point during the night...can't say it wasn't well deserved.

We started with using taco seasoning blend, and grilling boneless, skinless chicken breasts.

Let chicken cool.  Chop into diced, bite size portions.  Coat with your favorite BBQ sauce.  

We are partial to Stubb's Original BBQ Sauce.

  

Line a cookie sheet with aluminum foil and lightly coat with a non-stick spray.  Spread a layer of tortilla chips.  Add a layer of Mexican four cheese shredded blend.  Top with the bbq sauce coated chicken.

Add another layer of the shredded cheese.

*This next step can be done in your oven at 350 degrees for about 20-30 minutes 

(or until cheese has completely melted).

We used our Traeger Grill at 350 degrees for 30 minutes (turning them around, half way through), so they got equal heat and they were positively amazing.

Add your favorite toppings and serve.

We included diced tomatoes, diced avocados and green onions and sour cream.

Enjoy and have a safe and relaxing Labor Day Weekend.

One Year Ago:  Flatbread Friday

Original Peanut Coleslaw and Uncle Rick

We are T minus 24 hours before Rick (my husband's brother) arrives.  There are three very important things to remember when you are preparing for Rick's visit.

Summer sailing with Rick in Newport Harbor.

1.  Get plenty of sleep ahead of time and rest up because we have many late nights with a lot of laughter while he is here and each morning we are up early with our coffee time together and start all over again.

2.  Prepare your liver for many beverages.  Rick has impeccable taste in the best wines and always introduces us to some incredible vineyards.

3.  Try to lose 5 pounds before he comes because we gain at least 10 pounds back from all the amazing cooking.  My husband and Rick love to cook together and I get to benefit the rewards of some really awesome meals.  Their specialty is anything carnivore that can be smoked, grilled or roasted.

Two Peas in a Pod (or a Duffy boat in this case).

It was a year ago when Rick was last here and I remember all of us sitting around the dinner table discussing a cooking blog that I should start up...great ideas always happen around the family table.

The fun in the kitchen never ends!!

My husband and his family grew up in Southern California near a great BBQ restaurant called Wood Ranch BBQ.  I really miss this place - must try to get one here in Colorado, especially with all the bbq lovers around the Rocky Mountains.

I love, love, love their coleslaw and get cravings for it now and again.  This is the perfect and quick salad of fresh ingredients to get my energy level up for this week's visit.

Copycat Recipe:
Wood Ranch BBQ & Grill "Original Peanut Coleslaw"
Courtesy of food.com

Ingredients

• 1 (16 ounce) cabbage and carrot coleslaw mix, packaged, shredded
• 1 1/2 cups red cabbage, packaged, shredded
• 3/4 cup celery, finely sliced
• 1/3 cup green onion, finely chopped
• 1/3 cup red wine vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 1/2 teaspoon seasoning salt
• 1/4-1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• garlic pepper seasoning
• 1 cup dry roasted peanuts

Directions

1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.
2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil.
3. Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well.
4. Refrigerate until ready to serve.