The weather is nice and the grill is calling us. Fire up the charcoal and grab a cold drink because BBQ season is here. At Allied, we love a cookout as much as the next financial institution so we have the recipes and the tunes to make your next burger night, fish fry or meat fest a crowd pleaser (we are a healthcare credit union after all so we should mention to drink responsibly and to maybe add a salad to the menu).
Here are some of the Allied Healthcare Federal Credit Union team’s favorite mouth-watering, grill-ready bites:
Stella likes a great Wedge Salad
- Cheese bits
- Blue cheese bits
- Small avocado chunks
Janelle likes peach cobbler
Get Pillsbury pre-made crust enough to cover a 13×9 deep. Place crust at the bottom of the pan. Put a little butter in the center, sprinkle cinnamon and nutmeg. Bake for 20 minutes or golden brown.
Then, in a separate pot, add 3 large cans of sliced peaches. Add a cup of sugar and a cup of brown sugar, a teaspoon of cinnamon and teaspoon of nutmeg and bring to a boil. Boil for 25 to 35 minutes. Season to taste. Turn off heat and add 2 and 1/2 sticks of butter and a teaspoon of vanilla taste, more to taste.
Put your top crust on and bake for 45 minutes or until golden brown.
Georgina likes a refreshing pasta salad
- Small bag of small shell pasta, cooked
- One can of corn, drained
- One cup of chopped ham
- Half cup of sour cream
- Half cup of mayo
- Salt and pepper to taste
Mix ingredients in a bowl and place in refrigerator until ready to serve (should be kept cold).
Ray likes hearty baked beans
- One pound of ground turkey, browned
- Half a cup of chopped yellow onion
- Quarter cup of chopped green bell peppers
- Two large cans of baked beans
- Tablespoon of mustard
- Cup of BBQ sauce
Sauté the onions, bell peppers, and ground turkey together, add two large cans of baked beans (choose any flavor) to a pot large enough to fix all ingredients. Then cook on medium until warm, add a tablespoon of mustard and a cup of BBQ sauce. Turn to heat to low and cook for 15 minutes.
Brian dabbles in a southwestern salad
- Bag of shredded lettuce
- Can of corn, drained
- Can of black beans, drained
- Pico de gallo
- Avocado, sliced or chopped
- One medium tomato chopped
Layer the ingredients, drizzle with your favorite dressing, mine is Cilantro avocado.
Melody will knock your socks off with banana pudding
- 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) package cream cheese, softened
- 2 cups milk
- 1 (5-oz) box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags chessmen cookies
- Line the bottom of a 13x9x2-inch dish with one bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Fernanda prefers gilled corn on the cob
Get fresh corn and remove the husks, sprinkle garlic salt, place on the grill turning frequently to prevent burning. Once it is hot remove it and brush melted butter on it.
Maribeth looks forward to the mashed potatoes
You can use the potatoes of your liking, I like the Yukon gold. Peel the potatoes and cut into cubes, place them in salted water and boil (do not overcook them). When done, drain and mix the remaining ingredients. While you wait, heat a stick of butter, a teaspoon of minced garlic, milk (depends on how creamy you want them) and an additional 2 teaspoons of sea salt together either in a small saucepan. You can add other toppings and/or seasoning to taste.
Sharron lives on the edge with B.B.Q Garlic Crab
- 1 tablespoon of chopped garlic
- 2 ounces extra-virgin olive oil
- 1 cooked, cleaned and cracked crab (ask your local fishmonger to do this)
- Salt and pepper
- 1/2 lemon, plus wedges, for garnish. Chopped Italian parsley leaves for garnish
- Lightly cook the garlic in the olive oil in a saute pan (about two to3 minutes on medium-low heat). Allow cooling.
- Add the crab and toss with the salt and pepper.
- Preheat the grill to high, carefully place all the marinated crab, allowing the oil to drip off before putting it onto the grill, and cover with a lid. Allow cooking for about 4 to 5 minutes, then turn over and allow to cook another 3 to 4 minutes.
- Remove from the grill, and place into a large metal bowl. Squeeze the fresh lemon juice over the crab and toss well.
- Serve on a large platter with fresh lemon wedges and chopped Italian parsley
Joey takes it to the grill with BBQ Ribs
- Brown sugar
- Chili powder
- Black pepper
- Cayenne Pepper
- Garlic Powder
- Onion Powder
- Pork ribs
- Chicken Broth
- BBQ Sauce
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
Soine tantalizes her taste buds with Brownies
- Baking Powder
- Frosting (optional)
Heat the oven to 350 degrees, grease and flour your 8 inch pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in 1 cup sugar, 2 eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake for 25 to 30 minutes ( don’t overcook.), let cool, cut and serve. You can also put frosting on them.
Monica cools off with a watermelon salad
- Lime Juice
Pick a good watermelon (about 10 lbs) chop in cubes and place in bowl, take the half cup lime juice and 4 tablespoons of chopped mint and sprinkle over the melon. Toss to coat and serve on a platter.
- Slice the watermelon in half around the middle. Don’t do it lengthwise!
- Lay it on the flat side, and cut slices.
- Use a pairing knife to cut off the rind. A smaller knife helps you have more control.
- Make a grid pattern to cut it into cubes. That’s it!
The Ultimate BBQ Playlist
Before I Let Go – Maze featuring Frankie Beverly
Summertime – DJ Jazzy Jeff and the Fresh Prince
Upside Down – Diana Ross
Never Too Much – Luther Vandross
Party – Beyoncé and André 3000
Move On Up – Curtis Mayfield
She’s a Bad Mamma Jamma – Carl Carlton
Good Day Sunshine – The Beatles
Silly Games – Janet Kay
This Will Be (An Everlasting Love) – Natalie Cole
Cherry Pie – Sade
You Can Call Me Al – Paul Simon
The Love I Lost – Harold Melvin & the Blue Notes
Heart of Glass – Blondie
Brown Eyed Girl – Van Morrison
Any Way You Want It – Journey
What a Fool Believes – The Doobie Brothers
Rock Steady – Aretha Franklin
When Will I See You Again – The Three Degrees
I Wish – Stevie Wonder
You’ve got the recipes, you’ve got the music, only one question remains—where’s the party?