Marla Meridith is the founder & editor of the food and lifestyle blog, Family Fresh Cooking, which has garnered attention from loyal readers around the world. She aims to bring a fresh, unique, and stylish approach to every facet of life. Her mission is to be your preeminent source for fabulous food, drink, lifestyle and travel features sure to inspire a case of wanderlust. She is the photographer, stylist & recipe developer for her visually rich blog. Marla lives in the breathtaking mountains of Telluride, Colorado with her husband and two amazingly energetic kids.
As soon as I saw this recipe on BHG.com I knew I had to this grill up ASAP! Around here we love hot dogs. The toppings on these Summer Dogs had me at hello.
What makes these grilled hot dogs extra special & summery? Its the wonderful grilled corn salad on top. There is also avocado ~ which is always a win!
I kept the recipe pretty much as is on the BHG website, but added a few small tweaks of my own.
Instead of tomatoes in the corn salad I added diced red pepper. I also added some teeny tiny pickles & pickled onions to the topping. That was my sons request!
These hot dogs are amazing for entertaining. You can serve ‘em loaded as seen in the photos. Or, you can create a hot dog bar & have the toppings separate so guests can pick & choose their own toppings.
Serve with a side of sweet potato or regular fries & some fresh fruit too.
Click Summer Dogs for the recipe.
Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.
For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.
I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.
Cheers to outdoor summer meals!
Delish Dish, Let's Party | Tags:
arugula, bbq, Berries, berry, blueberry, cheese, easy, entertaining, feta, fresh, gluten free, healthy, nuts, outdoor, Party, pecans, Recipe, salad, summer
Aloha! My name is Shanna and I am the cook and baker, food stylist and photographer of the blog, Pineapple and Coconut . My awesome husband is my number 1 taste tester and dishwasher, and my two young daughters eat all of what I make! That is a win in my book. My focus for my recipes is fresh whole ingredients, always organic, non-gmo and locally sourced when possible and of course I love adding in tropical flavors as often as possible since I adore all things Hawaiian and tropical. Living in Las Vegas makes for finding 100% local tricky sometimes, but we have some amazing farmers markets and food co-ops and even our own little backyard container garden. I also believe in life is too short not to eat dessert, so I make sure all my desserts have the highest quality ingredients I can get. I like to eat and make food that looks and tastes amazing.
I was thrilled when Better Homes and Gardens invited me to make a recipe for them for their Delish Dish blog. I sat down at my computer and surfed their recipe page looking for the perfect dish to make. With it almost summer, ( yay my favorite season) barbecues and grills are coming out from their winter hiding spots and are gearing up for a long summer BBQ season, I knew I wanted to make a delicious summer BBQ recipe. I saw this Jerk Chicken and Slaw recipe and I knew that was what I wanted to make. But I wanted to make a few changes. I am a huge fan of BBQ chicken drumsticks, they are such a great summer BBQ food, kids love them because they can hold on to them and not have to worry about using a fork to eat ( something my kids always forget to do anyway) and the possibilities are endless with flavor combinations with them. They also go amazing with a variety of side dishes.
I started out with the drumsticks rinsed and patted dry and then seasoned well with this amazing organic Jamaican Jerk Spice I have. I have a funny story about Jamaican Jerk Spice…
When my husband and I were first dating, we lived in Vail, Colorado. We would venture over to Breckenridge, CO now and then to eat out at some of the awesome restaurants there. There was one place in particular that we tried on one of our very first dates, Rasta Pasta, that left a very lasting impression on us, and our mouths. They had all these amazing Carribbean and Jamaican inspired pasta dishes, one was with Jamaican Jerk chicken, another with bananas and pineapple, there was a dish called “Spicy Jammin” and a “Chicken Montego Bay”. Lots of fun dishes. Since my husband and I like heat and spicy foods we ordered our pasta dishes HOT. And let me tell you this, we thought the waiter made a mistake by leaving the entire pitcher of water on our table instead of just pouring two glasses and taking it to full other patron’s glasses. Oh no. He left it there on purpose.
Those pasta dishes were quite possible the spiciest food we have ever eaten. Even to this day almost 10 years later, we still talk about how we drank 2 pitchers of water and our mouths were still on fire. It was years until I ate Jamaican Jerk spice again. And that time I asked for way less spice, which was a wise decision. I love the flavor of Jamaican jerk spice so when I saw this recipe I knew I wanted to make it, but make it so I didn’t need 2 pitchers of water to go with it.
The original recipe for this Jerk Chicken and Slaw called for chicken breasts and cooked either on a skillet or grill pan. I decided to marinate the chicken drumsticks overnight and grill. A few steps I did differently were:
- 3lbs of organic chicken drumsticks marinated with 2 Tbsp Jamaican Jerk Spice, 1 tsp sea salt, 1/2 tsp fresh ground black pepper, 1/4 c light brown sugar, 2 Tbsp EACH cider vinegar and white wine vinegar. Marinate in a baggie in the refrigerator 6 hours up to overnight.
- Preheat a grill to 450 Deg F. I placed the drumsticks on a baking sheet and sprinkled with another tablespoon of the spice ( obviously use more or less depending on how spicy you want it) and more salt and pepper. Place on the grill and I flip eer 5-7 min until a meat thermometer inserted into the thickest part of the drumsticks is 185 Deg F. About 20-25 min depending on the thickness of the chicken.
- Once the chicken drumsticks are fully cooked, let rest for 10 min before serving.
This slaw is a perfect side dish to go with the spicy jerk chicken drumsticks. Its cool, sweet, crunchy and tangy. The original slaw recipe from the Jerk Chicken and Slaw, called for just pineapple, baby bok choy ( another fave of mine) red cabbage and cider vinegar. I decided since the chicken drumsticks had the cider vinegar in the marinade that I wanted to go a slightly different route with the slaw. I used half pineapple balsamic and half white balsamic vinegars in place and I also added in julienned mango and cilantro. I made this an hour before I grilled the drumsticks so it had a chance for all the flavors to come together. I also made a side of sticky rice to finish off the meal.
Either way that you prepare this recipe, the original way for the Jerk Chicken and Slaw, or my adapted version which I am calling Jamaican Jerk Chicken Drumsticks with Pineapple Mango Slaw, you will have a 100% guaranteed amazing meal. Perfect to eat out on the back deck or patio or to bring to a BBQ potluck! Aloha!
How fun and colorful are these Watermelon Margaritas?! I think they’d be perfect for a summer BBQ. I love the addition of the watermelon “ice cubes” to keep your drink frosty cool. You could also make a non-alcoholic version of this by eliminating the Triple Sec and tequila. Enjoy!
- Watermelon cubes
- Kosher salt (to line glass rims, if desired)
- 8 lime wedges
- 3 cups Triple Sec or other orange liqueur
- 2 – 3 cups tequila
- 1 1/2 cups freshly squeezed lime juice
- 1 cup superfine sugar or powdered sugar
- 5 cups seedless watermelon, chopped
1.Freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm.
2. If you’d like to salt the rims of your glasses (I skipped this), place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside.
3. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved.
4. Pour 1/4 cup of tequila mixture into blender or food processor with chopped watermelon (working in batches if necessary). Cover and blend or process until smooth. You could strain it, but I don’t bother. Combine watermelon juice with remaining tequila mixture. Stir. Chill until ready to serve.
5. Place frozen watermelon cubes in glasses. Pour blended watermelon tequila mixture over watermelon cubes.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
Delish Dish, Let's Party | Tags:
bbq, better homes and gardens, cocktails, drinks, easy, entertaining, fruit, margaritas, melon, Menu, Party, Party recipes, summer, vegan, vegetarian, watermelon
Last month I shared a great grilling main with you here on Delish Dish – Chilean Style Hot Dogs with Avocado Chili Relish (remember, it’s easier than it sounds!) – so I thought I’d circle back and post a light and fresh side dish that would be great to go with: Fresh Corn Salad.
Fresh corn cut from the cob tossed with cherry tomatoes, red onion, leafy greens, cucumber, jalapeno, fresh herbs, and a tangy-sweet dressing is yummy cold or room temperature, and is a dazzling dish to make or take to a cook out. Perfect for summer too, when home gardens and farmers’ markets are bursting with the best produce!
Make the salad dressing first by shaking 1/2 cup cider vinegar with 1/4 cup sugar, salt, and pepper in a jar, or whisking together in a bowl. This vinegar/sugar combo acts as a quick pickling dressing and gives the fresh veggies a snappy, tangy-sweet flavor. Set the dressing aside then get to chopping the rest of the salad ingredients.
Let’s see, what do we have here…
4 ears of of corn cut from the cob, 1/2 cup each red onion and seeded cucumber, 1 cup halved cherry tomatoes (or 1/2 cup each cherry tomatoes and red bell pepper,) 1 Tablespoon chopped jalapeno, 3 Tablespoons chopped parsley, and 1 Tablespoon chopped basil.
Psst! The easiest way I know how to de-seed a cucumber is to slice it in half lengthwise then scrape out the seeds with a spoon. Muss and fuss free!
Once all the veggies are chopped and ready, add the dressing and toss, then add 1-2 cups arugula or baby spinach and toss again to combine.
Serve right away, or if you’re heading out to a picnic or BBQ, save the dressing to add just before service. I hope you love this easy, summery side!
If there’s one dish that has stood the test of time at my house, it’s BBQ Chicken Quesadillas. Cheesy, filling, and laced with smokey-sweet BBQ chicken, I’ve been making these hand-held ‘dillas as quick lunches and dinners for years.
Not only are they easy to customize and cook, these quesadillas also happen to be my husband Ben’s #1 favorite meal – a dish he’d do anything for!
Need hubby to get something done around the house? Make him BBQ Chicken Quesadillas. Forgot something at the store? He’ll be happy to go back if BBQ Chicken Quesadillas are on the menu when he gets back. I’m telling you – these hot and crunchy quesadillas are loved by all!
While Ben prefers his quesadillas stuffed simply with cheddar cheese and shredded chicken coated with BBQ sauce, I love mine laced with sticky-sweet caramelized onions, grilled corn cut off the cob, or even sweet chopped apples thrown into the mix. Whatever you choose, the cooking method’s the same.
Start with the tortillas. You’ll want 4, 7-8″ flour tortillas to serve 4 people.
Next assemble the fillings, including 1 cup shredded sharp cheddar cheese (hand-grated is best, but pre-shredded will do in a pinch!) and roughly 1lb cooked-then-shredded chicken tossed with your favorite BBQ sauce. This dish is great for using up leftover grilled or sauteed chicken breasts, by the way, or even rotisserie chicken.
Preheat a large, nonstick-sprayed skillet over medium heat, then prop two tortillas against one another and sprinkle a couple Tablespoons cheese onto the bottom. I showed this quesadilla-cooking trick on my blog Iowa Girl Eats a few months ago and my readers went crazy for it. It’s the easiest way I know how to get multi quesadillas cookin’ at once!
Next layer on 1/4 of the chicken, and a couple more Tablespoons of cheese.
Fold the tortillas over then cook until golden brown on one side. Flip then cook until golden brown on the other.
Pull the quesadillas off the heat then let them rest for 3-4 minutes on a cooling rack before slicing into wedges. Letting the quesadillas cool gives the cheese a chance to meld all the ingredients together, and placing them on top of a cooling rack ensures the bottoms will stay nice and crisp.
I like to serve my BBQ Chicken Quesadillas with a side of BBQ sauce for dunking, and a crisp apple or side salad for something fresh.
I hope you enjoy these quesadillas as much as we do!