4 SMOKING HOT BARBECUE RECIPES

Memorial Day means grilling season is officially here. So try out these tasty recipes that are best enjoyed outdoors.

Matt’s Not-So-Secret Sauce By Matt Richardson

Take chicken, shrimp, pork chops (or any meat, really) to the next level with this simple, southern-style sauce. Your taste buds will thank you.

Ingredients:

• 1 cup barbecue sauce of choice • 1 cup Ranch dressing • Tabasco sauce, to taste • 1 lemon

Directions:

In a small bowl, combine barbecue sauce, Ranch dressing, several dashes of Tabasco sauce and the juice of one lemon. Baste onto your protein of choice as you grill.

Grilled Kabobs

By Lyndsay Fogarty and Melissa Hoffmann

Easy to make and fun to eat, the kids will love to help you prepare this meal. These kabobs can also be customized to satisfy every taste. Use whatever you have on hand.

Ingredients:

• 1 pound sausage of choice • 1 pound peeled and deveined shrimp • 1 pound zucchini • 1 large white onion • 1 package whole baby bella mushrooms

Directions:

Prepare wooden skewers by soaking them in water for at least 30 minutes (no preparation is needed if you are using metal skewers). Cut sausage, zucchini and onion into 1-inch thick pieces and halve or quarter mushrooms, depending on the size. Build the kabobs by alternating proteins and veggies. Brush each kabob with oil then add garlic powder, salt and pepper to taste. Grill for several minutes on each side until the proteins are cooked all the way through.

Strawberry Shortcake By Catie Moore

End your meal on a sweet note with fresh strawberries loaded on top of a fluffy, homemade cake. Pair it with a dry Chardonnay or Pinot Noir.

Ingredients:

• 1 quart strawberries • 4 eggs • 1 tablespoon baking powder • 3 cups flour • 2 1/2 cups sugar • 1/2 teaspoon salt • 4 teaspoons vanilla extract • 1 cup butter

Directions:

Preheat oven to 350 degrees. Line two 9-inch pans with parchment paper. Grease with butter and flour to keep cakes from sticking. Beat butter and sugar on high speed until creamy. In a medium bowl, combine flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla extract. Slowly combine the three mixtures into the flour bowl. Divide batter into the two pans and bake for 30-35 minutes. Let cakes cool then add whipped cream and strawberries.

Macaroni Salad

By Shea Shelton, Windermere

This classic recipe can be served on its own as a side dish or topped with chicken as a main course. The whole family is sure to love it either way.

Ingredients:

• 1 box elbow macaroni • 1 to 2 cups mayo • 1 tablespoon mustard • 1 tablespoon apple cider vinegar • 1 green pepper • 1 red pepper • Banana peppers • Garlic salt, to taste • Salt and pepper, to taste • Cayenne pepper, to taste • Chicken, optional

READER RECIPE!

Directions:

Cook macaroni according to box instructions. Meanwhile, chop all peppers and set aside. For the dressing, combine mayo, mustard, apple cider vinegar and seasonings in a small bowl. When the noodles are

done, add peppers and dressing then incorporate well. Chill in the refrigerator for at least an hour (overnight if you can) to allow flavors to develop. When you’re ready to serve, top with grilled chicken or mix in pulled rotisserie chicken, if preferred.