In order to get some of these photos off my phone I’m doing a bit of a “food photo dump” but am including a couple of good recipes from the week!
Barbecue Chicken with Alabama Barbecue Sauce:
This traditional Alabama Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. It’s really good on chicken, turkey and pork.
Yield: Makes about 3 1/2 cups
2 cups light mayonnaise
1 cup apple cider vinegar
2 tablespoon lemon juice
3 tablespoons black pepper
1 teaspoon salt
1/2 teaspoon cayenne
Mix ingredients together and refrigerate for at least 2 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce. I leave some out and just put on the table . . . .
1 pint Grape tomatoes, halved
1 yellow bell pepper, seeded and cut into 1/2 inch pieces
1 15 oz can black beans, rinsed and drained
1/2 cup diced purple onion
2 T minced jalepeno peppers, seeded
1/2 tsp grated lime zest
1/4 cup freshly squeezed lime juice, about 2 limes
1/4 cup olive oil
1 tsp minced garlic
1/4 tsp cayenne pepper
2 ripe avocados, seeded, peeled and diced
In a large bowl mix together tomatoes, yellow pepper, black beans, red onion, jallapeno pppers and lime zest. Whisk together lime juice, olive oil, pepper, garlic and cayenne pepper and pour over vegetables. Toss. Just before serving fold the avocados into the salad.
It makes the prettiest salad and is great the next day!
This morning I tweeted that I am thankful for the new daylight in the mornings! I love getting up with the sun!
Have a Great Week!