Acai cocktails with blueberries and fresh mint
A simple arrangement makes the perfect centerpiece.
Baby spinach salad with cranberries, walnuts, goat cheese, and champagne vinaigrette
Fresh grilled corn salad with cherry tomatoes and cilantro
Baby back ribs topped with lots of Sweet Baby Ray's bbq sauce
Crunchy Chocolate peanut butter pretzel cookie bars
Buttery pop tarts filled with Nutella or strawberry preserves
Recipes
For Ashley's Ribs
1-2 days before cooking, rub the ribs with any BBQ rub. Wrap well in foil and refrigerate until ready to cook.
Preheat oven to 275-300 degrees.
Leave the ribs in the foil and bake for 3-4 hours. After 3-4 hours, remove from foil.
Brush with your favorite BBQ sauce. Then either grill or broil until a little charred. (Tip: if they are super moist and falling off the bone, broiling is much easier than grilling)
Slather on some more BBQ sauce and enjoy!
For Ashley's Corn Salad
1-2 days before cooking, rub the ribs with any BBQ rub. Wrap well in foil and refrigerate until ready to cook.
Preheat oven to 275-300 degrees.
Leave the ribs in the foil and bake for 3-4 hours. After 3-4 hours, remove from foil.
Brush with your favorite BBQ sauce. Then either grill or broil until a little charred. (Tip: if they are super moist and falling off the bone, broiling is much easier than grilling)
Slather on some more BBQ sauce and enjoy!
For Ashley's Corn Salad
10 Ears of Corn
1/2 - 1 pint of cherry or grape tomatoes
3-4 sprigs of green onion
1 bunch of cilantro
4 Tbsp. of White Wine Vinegar (or lime juice works great too)
4 Tbsp. of Olive Oil
Wrap the individual ears of corn in foil. Place on a hot grill and cook for 15-20 min. Let cool a bit, then cut the kernels off the ears into a large bowl. Cut cherry or grape tomatoes in halves and add to corn. Slice the green onion sprigs the short way and add. Then add in fresh chopped cilantro (about 2 Tbsp). Season with salt and pepper.
Mix together equal parts white wine vinegar and olive oil, and season with salt and pepper. Add to the salad, and toss. (Use as much or as little of the dressing as you would like). Serve hot, room temp, or put in the fridge for awhile and serve cold.
1/2 - 1 pint of cherry or grape tomatoes
3-4 sprigs of green onion
1 bunch of cilantro
4 Tbsp. of White Wine Vinegar (or lime juice works great too)
4 Tbsp. of Olive Oil
Wrap the individual ears of corn in foil. Place on a hot grill and cook for 15-20 min. Let cool a bit, then cut the kernels off the ears into a large bowl. Cut cherry or grape tomatoes in halves and add to corn. Slice the green onion sprigs the short way and add. Then add in fresh chopped cilantro (about 2 Tbsp). Season with salt and pepper.
Mix together equal parts white wine vinegar and olive oil, and season with salt and pepper. Add to the salad, and toss. (Use as much or as little of the dressing as you would like). Serve hot, room temp, or put in the fridge for awhile and serve cold.
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