P.S. I LOVE bacon. I make a salad with a pound of bacon but I’ll share that recipe another time. With summer Bar-B-Ques I wanted to give you a menu including one of my favorite recipes for potato salad, grilled chicken and a no bake dessert!
GERMAN POTATO SALAD
Ingredients
- 5 slices bacon (diced and cooked until crisp)
- 2 tablespoons bacon drippings
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon prepared mustard
- 1/2 cup cider vinegar
- 1/2 cup water
- 4 cups sliced cooked potatoes – look for thin skinned like red or fingerling
Instructions
- Boil already-sliced potatoes until they are cooked through. Set aside.
- Cook the bacon and keep the drippings. Set it aside to cool.
- Heat bacon drippings in a pan large enough to add the potatoes.
- Blend in flour, sugar, salt, and mustard.
- Slowly add vinegar and water, stir until smooth.
- Continue cooking over low heat, until thickened.
- Add potatoes and heat through, slowly add crumbled bacon-save a few tablespoons for garnish.
- Serve warm or room temp.
DIJONNAISE GRILLED CHICKEN
Ingredients
- ½ cup mayonnaise
- ½ cup Dijon mustard
- 2 garlic cloves, finely grated
- Salt and black pepper
- 1 teaspoon thyme leaves or dried thyme
- 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
Instructions
- Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.
- To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes or refrigerate up to overnight. (Let it come to room temperature before cooking.)
- Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.) Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a gas grill, cover grill between flips. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.
NO BAKE CHEESECAKE
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup white sugar
- 4 cups frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- ½ pint sliced fresh strawberries – sprinkled with sugar – set aside
Instructions
- Beat cream cheese and sugar until smooth.
- Fold in whipped topping.
- Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
- Once the cheesecake has set, garnish with sliced strawberries.