Summer time, and the livin' is easy

Quick side note...we have a family blog, and for the first year I blogged, all my titles were either song names, or lyrics.  I guess I'm in the mind set...

I can't believe that next week will be the 2nd full week of July.  Where is the summer going?  Oh wait, now I remember: family visitors, summer camp, and next week family vacation.  This is Jo's and my first summer blogging, and heard about the "summer effect" and WOW time does get away from us, doesn't it?

So, now that 4th of July is over, what else do you have planned?  My family (Shelley) lives overseas, and we just had one of my very best friends and her husband visit sans kids.  It was SO much fun.  I was very thankful my kids were in day camp, and that our babysitter wasn't on holiday yet.  This is one reason I have been slightly absent from the blog.  Thank goodness I have Jo as a sister to pick up my slack (I'm guessing this sentence will come and bite me back one day...don't worry Jo, it's probably the lack of sleeping that is impairing my judgment LOL).

During the past 10 days we did A LOT of BBQing.  I know that we may be beating a dead horse, but it is the summer, and in between all our vacations and outings, I believe you are also BBQing.  I'm going to share with you some of our favorites that we stuffed ourselves with over the past 10 days (and yes, Mags, my diet suffered considerably.  How much did you gain?).  Don't forget to go back and visit where we talked about my FAVORITE rib recipe and of course, what BBQ is complete without margaritas?

Besides the aforementioned, we had burgers, steaks, shredded pork sandwiches, and tried some new beverage recipes.

The great thing about having this new blog and great friends, is that I get to try new recipes and have people who are completely honest to let me know if we should share it with you all!  We tried the below burgers and they were FAN.TAS.TIC!

Burgers

Raspberry-Chipotle BBQ Burgers

Ingredients:
1/2 cup raspberry jam
1/2 cup of your favorite BBQ sauce
1/2 cup of crushed tomatoes (canned)
1 T chipotle sauce (See link to your left)
2 T white vinegar
2 lbs ground meat (beef, pork or turkey)
1/4 cup minced garlic (save your arm, and buy the jarred stuff)
1 t chipotle pepper or 1 T chipotle sauce
1 t cumin
1 t coriander
2 t kosher salt
2 red onions, sliced
buns...

Directions:
1.  For sauce, in a saucepan, combine raspberry jam, barbecue sauce, crushed tomaotes, chipotle sauce and white vinegar.  Cook over medium to low heat until reduced by half.  In a large bowl, combine your meat of choice with garlic chipotle pepper, cumin, coriander and salt.  Shape into patties.

2.  Grill burgers to desired doneness (I like medium...Jo likes burnt).  Turn only once (flipping your burgers more than that causes tough patties).  Serve burgers on buns with sauce and onions.


Steaks

Another confession, I only grill rib-eye steak and I always marinade!  Try this marinade next time you grill, and I promise you won't be disappointed...

Marinade:
In a zip lock bag, combine 1/4 cup vegetable oil, 1/4 cup red wine, 2 cloves minced garlic, 1 t coarse-ground pepper, 1/2 t of salt, 1/2 t of Dijon mustard and a dash of lemon pepper.  Depending on how many steaks you grill you may need to double or more.  Seal the bag, and shake to combine.  Add your steaks and refrigerate at least an hour.  I always place our steaks in the fridge in the morning, for dinner time.

Savvy Tip:  If you have leftovers, slice the steak, and heat up on the stove with bell peppers and onions (use the frozen bags) and have fajitas the next day for lunch or dinner (or breakfast LOL)!

Shredded Pork 

Ingredients:

7 pound pork shoulder roast trimmed of any excess skin and fat (I use a pork tenderloin so I don't have to trim it) 

3 T chili powder

1 1/2 t salt

1 t freshly ground pepper 

1 large onion, sliced

4 minced garlic cloves

3 cups (separated) of your favorite BBQ sauce

Water

Directions:

1.  In a small bowl, combine chili powder, salt, and freshly ground pepper.  Rub mixture all over pork roast until thoroughly coated.  Place sliced onion and minced garlic cloves in bottom of a slow cooker, then add roast and 1 cup barbecue sauce.  Pour water over roast until covered, about 4 cups.

2.  Cover slow cooker and cook pork on high until very tender and meat falls off bone, about 6 hours.  Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink, reserve onion; return pork and onion to slow cooker; shred meat with a fork and add 2 more cups of barbeque sauce.  Cook on high until heated, about 8 minutes.

Savvy Tips:  Use disposable crock pot liner.  Use pork tenderloin.  Liberally sprinkle all sides of meat with chili powder, salt, and pepper.  Use jarred garlic.  I like sweet barbecue sauce, so when I don't make my own, I try and find one with brown sugar in it.

DRINKS!

Before you all think all I drink is margaritas (sometimes I drink strawberry margaritas), I'm going to share this super refreshing raspberry tea recipe!

Ingredients:
5 cups water
6 raspberry tea bags
1 6oz can frozen limeade concentrate, thawed
Ice cubes
Limes slice (optional)
fresh raspberries (optional)

Directions:
1.  In a large saucepan, bring the water to a boil.  Remove from heat.  Add tea bags.  Cover and let stand for 5 minutes.  Remove and discard tea bags.  Cool tea.  Transfer to a pitcher.  Cover and chill for a couple hours.

2.  Stir limeade concentrate into teas.  Fill glasses with ice, and garnish with fresh fruit.

Savvy Tip:  Up until last month, I RELIGIOUSLY used my Mr. Coffee Iced-Tea maker.  This is a MUST if you miss the great sweet tea of the south (which my DH and I do).  Putting it away one day, I drop and cracked the plastic pitcher.  So, if you don't have the maker, follow the above directions.  If you are fortunate to own the iced-tea maker, or are now inspired to purchase one (see the link to the left), just add the raspberry tea bags to the maker, and it brews your tea in minutes.  (Jo, my b-day is coming up, want to get me a replacement pitcher? LOL...or maybe Mikey can!)


Stay tuned, as we are going to post about my favorite party of the year, my family's Christmas in July party, back-to-school and more!

4th of July decorations...

Make sure you check out you local Targets and Walmarts.  They usually have the $1 bins near the front and right now they are full of patriotic items...go out and buy some for today's World Cup Match against Ghana, and then you can reuse them for you 4th of July BBQs!  Let us know what you find!

Savvy Ideas to decorate with what you have (or easily get):

• You know you all have them...unused vases.  Fill them with all the super yummy summer fruits, that also, conveniently, are patriotic colors:  blueberries, strawberries, and raspberries. Guests can scoop the berries out and add whipped cream or Cool Whip (for those who are allergic to dairy) for a truly red, white, and blue treat!
• Use different-shaped vases to hold dips and chips as well. These make great centerpieces as well as unique serving dishes.
• Mix and match red, white, and blue solid paper products and plastic ware.
• Roll butcher paper out onto your party table. Scatter red, white, and blue crayons across the table for the kids to color with while eating.
• Sprinkle red, white, and blue confetti and candies around the table.

All American Barbeque Menu

This is the menu for my 4th of July BBQ.  It is a lot of food. The key to a good BBQ is good food and I aim to please. It is enough to keep people fed from lunch time through midnight. It even accommodates our vegetarian friends.

I would like to say that there is some magic formula for deciding on a menu. The truth is that Shelley and I LOVE to eat. And now three cheers for denial: hip, hip, hooray. Thanks to all the clothing manufacturer’s new size charts an 8 is now a 6 and a 10 is now an 8. So even though my waist is bigger, the label still says 8 and that is all that matters. (Seriously, I am trying to decide whether to use my real size or my internet profile size in the preceding sentence and I might just break out in hives before I post this.) Anyway, I selfishly plan every menu around what I want to eat. Then, I add my friend’s favorites—the corn and herb butter is for Bubba, my son requested the cookies and the Mac and Cheese is for my Darling Husband who insists on eating it for every occasion, even Christmas Dinner.

To minimize the hassle of shopping and to spread out the expense, I prepare my menu early and break up the shopping trips. OK, the truth is that I have a 2 year old and trips to the grocery store are no longer my friend. I have to get in and get out fast. This week I purchased things from the local warehouse club—plates, napkins, citronella candles, soda, bottled water, etc. Next week I will hit the grocery store to purchase the non-perishables. The week of the 4th I will get the rest.

I make extra sure to maintain proper holding temperatures throughout the day. Do not make food and leave it out at room temperature all day. Hot foods should be held above 140 degrees and cold food should be held below 41 degrees.

Ribs

Hot Dogs

Hamburgers

Corn on the Cob with herb butter

Baked Beans

Macaroni and Cheese

Louisiana Garlic Bread

Potato Salad

Broccoli Salad

Fruit Salad

Chips and Salsa

Veggie Tray and Dip

Lemonade

Sweet Tea

Water

Pie Alamode

Chocolate Chip Cookies

Happing eating!

Games to play during your BBQ

Water Relay
This is especially fun on those hot summer days!

Items needed:
Bucket of water-1 per team
Large sponges-1per team
Empty 1 gallon plastic milk jug 1 per team

• Split players into two or more teams.
• Set the buckets of water on one side of the course with the sponges in the bucket. 
• Place the milk jug at the opposite end of the course.
• The players then squeezes the water into the jug and then runs back to pass the sponge to the next player. This continues until the first jug is full. 

The object is to be the first team to fill the milk jug with water using only the sponge. Players take turns soaking the sponge with water and then running to the milk jug.

Savvy Tip: Adding a little food coloring in the jug will help the racers see the water line.

Old Fashioned Sack Race
These are great fun. My sons actually had one of these during their field day this year, and was a huge hit with kids, parents and teachers.

Items needed:
Burlap sacks
Savvy Tip:  If you have a feed supply store near by, burlap sacks can be purchased inexpensively.
If all else fails, old pillow cases will work.

Each player steps into his/her sack with both feet.
Pull the sack high enough to hold the edges.

Savvy Tip:  Give your guests a heads up that there will be a sack race. Have the sacks out and ready and let them practice hopping.
Identify the start and finish lines.
Blow the whistle and go!

Three Legged Race

Items needed:
Old stockings

Savvy Tip:  We use old stockings because they are soft and have some give to them. Pair up into partners and stand side by side.

Tie one persons left leg to the other players right, or vise versa. Practice walking together.  Once you get the hang of walking try hopping or running.

Blow the whistle and go!

R.O.C.K. in the U.S.A.

Nothing sets the mood at a party better than music. Here are some songs that would be great to download to your mp3 player for the 4th of July. Burn them to a CD and add a custom label that says “Smith Family 4th of July Party 2010” and you have an instant party favor.

What a Wonderful World, Louis Armstrong
God Bless America, LeAnn Rimes
Born in the USA, Bruce Springsteen
I hope you Dance, Lee Ann Womack
God Bless the USA, Lee Greenwood
I’m Already There, Lonestar
Have You Forgotten, Darrel Worley
Rocky IV:Living in America, The Studio Sound Ensemble
ROCK in the USA, John Mellencamp
Rockin’ in the Free World, Bon Jovi
Surfin’ USA, Beach Boys
My Country ‘tis of Thee, Aretha Franklin
Courtesy of the Red, White, and Blue, 4Troops
United We Stand, Elton John
Georgia on My Mind, Ray Charles
American Pie, Don McLean
We are the Champions, Queen
Where the Stars and Stripes and The Eagle Fly, Aaron Tippin
Citizen Soldier, 3 Doors Down
Proud to be an American, Lee Greenwood

I want my baby back, baby back, baby back....The BEST rib recipe ever...

I know that everyone says this, but I promise you, once you try this recipe, you will never go back...
I just had this for our Memorial Day BBQ with black beans and macaroni and cheese... YUM-O!

Ingredients:

RIBS:
2-6 lbs of BABY BACK ribs (you can use any cut, but I think the baby back are the only way to go)
water
salt and pepper

SAUCE (you can use your own recipe, or your favorite bottle, but I SWEAR once you try this tangy recipe, you will be hooked.  I have been told on many of occasion, these are the best ribs they ever had):

1 cup ketchup
1/4 cup maple syrup (get the real stuff, not pancake syrup)
1/4 cup brown sugar
2 Tablespoons Dijon mustard
2-3 teaspoons of adobo sauce from canned chipotle peppers (freeze what you don't use)...I use the can shown on left.


Directions:

Season your ribs with salt and pepper.  Place seasoned ribs in a shallow baking dish.  Pour 1 - 2 inches of water in the bottom of the baking dish.  Cover and bake in a 350 degree oven for 2 hours.

While your ribs bake, prepared your BBQ sauce by combining all the ingredients, and stirring well.  I always double my sauce when I cook 4 or more pounds, but I like my ribs SAUCY!

Once your ribs are done baking, baste both sides with 1/3 of your sauce.  Now it's time to move to the grill.  Place the ribs on the grill, low heat, for 5 minutes (lid closed).  Open the lid, apply 1/3 more of your sauce, close lid and cook 5 more minutes.  Repeat once more, and now your ribs are done...

Savvy Tip:  Give everyone an extra bowl (salad size) for the bones.  This way the have plenty of room on their plates for side.  We call it a Bone Bowl!

Do you have a favorite rib (or other BBQ) recipe?  Share in the comments.  Did you try our ribs?  Let us know what you think!

Happy Memorial Day and remember: 

Freedom isn't free. Thank you to all the men and women of our armed forces. Because of you, my family and I are free. As everyone celebrates and BBQs today, please remember those who gave the ultimate sacrifice so you can be who you are! Happy Memorial to all and thank you to all of you whose family members fight for my freedom everyday!  A very special thank you to my DH who is an Air Force Veteran and to my BIL who continues to fight for our freedom everyday.  We love you and thank you!

Lucky YOU...you're having a pot luck BBQ!

Now what?  Just follow these savvy rules:

1. First and seriously the most important...Plan your menu.   You can decide on what you will do and delegate what you feel is missing or ask for specific dishes.  I love, love, LOVE to cook, but am a seriously horrible baker (I know it's because of the need for precision).  I always ask my invited guests if they have a specific dish in mind or if they would like a suggestion. BUT in some cases, I ask (and beg if I have to) people to bring something specific.  I will always need deserts so, Maggie is asked to bring her "crack cookies" (seriously the BEST chocolate chip cookies you will ever taste...I might just call and see if I can post it here LOL) and Vanessa is asked to bring either the peanut butter brownies, or coconut cream pie.   This always is helpful to make sure you don't have all salads, and not enough desserts.   One way is to split the menu into sections so you can ensure you have enough (If a guest can't decide what they will bring, ask them to at least provide you with a category for planning purposes.):
   
   
   
   
   -main dishes (optional...for our BBQs, we provide the different meats for grilling)
   -salads
   -desserts
   -beverages
   
   
2. Give your guests who claim to be unable  to cook the opportunity to contribute drinks or equipment to the party so that they are still pitching in but don't feel that they have to cook. Tell them it's perfectly fine to bring store-bought food as well. While homemade is nice, it's better to make your guests feel welcomed despite their lack of culinary talent.
   
   
3. Savvy Tip:  Make labels with your guests' names on them.  This way, as they place their dish on the table you can label the bottom of each dish (if not already done).  This way if a dish is left behind after the party, you know who to return it to.
   
   
4. Ask guests to label food with allergenic ingredients in the case of dishes with nuts, dairy, eggs, gluten, etc. If you have any guests who are highly allergic to nuts or other food such as shellfish or eggs, ask all your guests to label their dish with the ingredients. We have kids with allergies, but my DH and I don't.  We want to be able to enjoy Jo's macaroni and cheese, even if the kids can't have it.  You can also use small place cards in front of each dish to identify the name of the dish and who made it so people can ask that person for a recipe or can pay their compliments.
   
   
5. This may sound like common sense but worth stating; keep hot foods hot and cold foods cold to minimize the risk of spoilage or food poisoning. Many potluck organizers will equip their party table with many large bowls of ice to place salads containing mayonnaise. A power outlet outdoors for the plugging in of buffet servers or crock pot slow cookers is a good idea as well to keep food safe and flavorful.
   
   
6. Put different types of dishes on different tables (or on different sides of the table) with plenty of serving spoons.  If at all possible, make sure the drinks are on a different table (or at least at the end of the table).   This way if people want to merely top up their drink, they don't have to wait in line with those serving themselves.   Another Savvy Tip:  avoid the temptation to have the table up against a wall/side of the house.  Pull the table out enough to have people on both sides.  This limits the size of the line.  This is where plenty of serving spoons is essential.  If you only have one spoon per dish, it won't matter that you have a line on both sides of the table; people will still have to wait for the spoon.  Recap:  Have a line on each side of the table and make sure each dish has 2 serving spoons. 
   
   Another Allergy Tip:  If you do have dishes with allergens in them, you may want to keep these separate from the other dishes.  Nothing irks me more than the cross contamination of serving spoons.  My kids can't have the Macaroni and Cheese, and that's fine.  BUT if you use the Mac-n-Cheese spoon to then serve the potato salad, they now can't have the potato salad either.
    
7. Clear clutter several times throughout the party to minimize the mess. Ask a friend or co-host to help you periodically with refilling needed items and clearing trash. Savvy Tip:  Place one or two (or more) garbage cans in the food area, many guests will help clean up during the party as well.