Tag Archives: bbq

menu monday: perfect summer BBQ menu

Over Memorial Day weekend we had Greg’s boss and his family over for dinner. We are friends, so it was fun, not like a 1960s sitcom episode where the boss comes to dinner. The weather wasn’t warm enough to eat outside, but it was warm enough to pull out the BBQ for summer and grill our food. I’m so excited it’s BBQ season.

I threw together a menu on Friday and it ended up being so delicious I thought I’d share for anyone planning a summer BBQ. You could also make the chicken in the oven if you aren’t able to BBQ. Everything can be prepped ahead and then the cauliflower can be cooked while the chicken is being grilled. I wasn’t aiming for this, but since I know the family prefers to eat low carb I went with meat and veggies and it ended up being a completely Whole30 compliant meal (minus dessert).IMG_9087_edited-1I only managed to get a photo of the salad, but here’s what we served. Typically I would have put together a fun cocktail as well (well, asked Greg to do so), but we don’t totally have our post-baby hosting act together yet.

Green Chicken from Nom Nom Paleo. This is my favorite chicken recipe right now and while it might seem like a lot of ingredients, you only need to toss them all in a blender to create the marinade. We used bone-in thighs instead of legs and marinaded the chicken for about six hours. Greg followed the grilling instructions from the recipe and they were so good. Probably the best grilling he’s done to date. I think we are going to have a good summer of eating.

Mango Cabbage Salad from Food Network. I wanted something other than a green salad to serve and this looked delicious when I read through it. I’ve been on a mango kick ever since realizing I like them about two years ago (I’m slow sometimes). It ended up tasting delicious as well. I skipped the Serrano chiles since we had a two year old dining with us, but it turns out she loves Sriracha so maybe I should have just gone for it. With the exception of the mango that I sliced by hand, I used the shred blade on my food processor to prep all the other veggies. I made this in the morning and tossed with the dressing about an hour before we ate.

Coconut Cauliflower ‘Rice’ from The Clothes Make the Girl. This recipe is from Well Fed 2 and isn’t available on her site, but here is a very similar version that someone has adapted. This is such a great substitute for rice; it leaves you less stuffed and adds another veggie to your meal. I doubled the recipe (we had some leftover, but I think we wouldn’t have had enough if I didn’t) and it took nearly double the amount of time to cook. The key to cauliflower rice is always lots of salt to give it a little more flavor.

For dessert we had fresh strawberries and WOW brownies. They are gluten free but really tasty. I’ve eaten a lot of gluten free treats over the years that I would not say that about. I find mine at Whole Foods and while they aren’t cheap, it’s way more cost effective for me to pick up pre-made dessert occasionally. I really do not enjoy baking at all and if I buy supplies they end up going bad before I use them.

Happy summer eating! If you’ve got any great grilling recipes, please leave them in the comments. We eat at home a lot more now that Paige has arrived and I’m looking forward to new recipes this summer.