Grilled Chicken Salad

I often make a huge salad just to use up everything I can find in the fridge. Tonight, it was carrots, grapes, spinach, Boston lettuce and some frisee lettuce. I grilled up some chicken from our favorite fajita recipe. Topped with some homemade croutons and a sliced avocado.

I have to admit it was a little chilly out at the grill tonight. But, never let that stop you!

Black-Eyed Pea Salad

This is a great summer salad. Serve cold, and make sure to let it marinate in the fridge for at least 8 hours before serving.



Printable Recipe

Ingredients:

• 1 large tomato, diced
• 1/2 medium red onion, finely chopped
• 1 small red bell pepper, finely chopped
• 1 jalapeño, finely chopped
• 2 T chopped green onions
• 2 T chopped fresh parsley leaves
• 1/4 cup unseasoned rice wine vinegar
• 1/4 cup canola oil
• 1/2 t sugar (or Splenda)
• S & P
• 2 (15-ounce) cans black-eyed peas, drained

1. Combine the first 6 ingredients and peas in a bowl.

2. In a separate bowl, whisk together the rice wine vinegar, oil, sugar, and salt and pepper.

3. Pour liquid mixture over peas and stir.

4. Marinate in refrigerator for at least 8 hours before serving.

Ribs and Rings

Oh boy, good eats tonight!

I fired up the WSM around 9:30 this morning. I had two racks of ribs that I bought last week for $1.98/pound. I bought one larger rack for us, and a smaller one for the neighbor's son, who's been taking care of his folks' house while they've been on vacation.


I trimmed up both racks. I need more practice at trimming them, but I'm getting there. There's an excellent video tutorial on how to trim pork spareribs into St Louis Style ribs at the Virtual Weber Bullet website.

Rubbed both racks down with Dizzy Pig Red Eye Rub and let them sit in the fridge overnight.


About a half hour before they were done, I put Texas Rib Ranger's Hot BBQ sauce on the ribs for the neighbor, and Rufus Teague's A Touch O' Heat on ours. I also deep fried some onion rings, using this recipe from Ina Garten on Barefoot Contessa.

Everything came out delicious! We ate way, way too much! We ate outside on the deck, making it an even better dinner!


I also threw a boneless, skinless turkey breast on the smoker. I rubbed it down with some Dizzy Pig Jamaican Firewalk rub the night before. After I pulled it off the smoker I did a fine chop on it and Anita made it into smoked turkey salad (by adding S&P, mayo, onion, and celery) for our lunches next week.

Fresh basil Tortellini Salad

I marinated some tenderized chicken breasts in Scott's BBQ sauce tonight. I absolutely love that stuff.

Grilled them and made sandwiches. Topped with Swiss, tomato (from the Binford Farmer's Market), lettuce, red onion, and mayo.


Served them up with not-homemade fries (I know, I know), and some fresh basil Tortellini salad.

Good eats.