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On the Menu
It's Barbecue Season!
Keep the family fed and the kitchen cool with these tasty and delicious barbecue meal ideas. Serve them with a crisp green salad for a complete meal.
Slow Cooker Spicy Salsa Shredded Beef Tacos
Ingredients:
1kg blade roast
1 tsp garlic powder
1 tsp ground cumin a
400g jar spicy salsa, enough to cover the roast
1 large or 2 small chillies, seeded and diced (or not seeded if you want more heat)
Salt and pepper, to taste
8 to 10 soft taco size corn tortillas
Sour cream
1 avocado, diced
Method:
Place the roast into the base of the slow cooker and sprinkle the garlic powder and ground cumin on top. Pour the salsa over the meat. Add the diced chillies on top. Season with a little salt and pepper. Cook on LOW for 8 hours. Once the cooking time is complete, shred the meat with two forks and remove from the slow cooker with slotted spoon when ready to serve. Serve on corn tortillas, topped with diced avocado and sour cream.
Ingredients:
1kg blade roast
1 tsp garlic powder
1 tsp ground cumin a
400g jar spicy salsa, enough to cover the roast
1 large or 2 small chillies, seeded and diced (or not seeded if you want more heat)
Salt and pepper, to taste
8 to 10 soft taco size corn tortillas
Sour cream
1 avocado, diced
Method:
Place the roast into the base of the slow cooker and sprinkle the garlic powder and ground cumin on top. Pour the salsa over the meat. Add the diced chillies on top. Season with a little salt and pepper. Cook on LOW for 8 hours. Once the cooking time is complete, shred the meat with two forks and remove from the slow cooker with slotted spoon when ready to serve. Serve on corn tortillas, topped with diced avocado and sour cream.
Barbecued Spinach Pesto Chicken
Ingredients:
4 small boneless, skinless chicken breast
French dressing, as marinade
Seasoning salt
1 cup baby spinach leaves, packed
8 to 10 fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese
2 cloves garlic
1/3 to 1/2 cup olive oil
Salt and pepper, to taste
Method:
Marinate the chicken breasts in your favourite French dressing for at least an hour. Heat the barbecue and grill chicken breasts for 7 to 9 minutes on each side. Season with seasoning salt. Grilling time may vary depending on thickness of the chicken breast and heat on the grill. While the chicken is barbecuing, make the pesto in a small food processor. Add the spinach leaves, basil leaves, pine nuts, Parmesan cheese, garlic cloves and olive oil to the food processor and puree. Stream in a little more olive oil if you want a thinner pesto. When the chicken is cooked remove from heat. Serve topped with pesto.
Ingredients:
4 small boneless, skinless chicken breast
French dressing, as marinade
Seasoning salt
1 cup baby spinach leaves, packed
8 to 10 fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese
2 cloves garlic
1/3 to 1/2 cup olive oil
Salt and pepper, to taste
Method:
Marinate the chicken breasts in your favourite French dressing for at least an hour. Heat the barbecue and grill chicken breasts for 7 to 9 minutes on each side. Season with seasoning salt. Grilling time may vary depending on thickness of the chicken breast and heat on the grill. While the chicken is barbecuing, make the pesto in a small food processor. Add the spinach leaves, basil leaves, pine nuts, Parmesan cheese, garlic cloves and olive oil to the food processor and puree. Stream in a little more olive oil if you want a thinner pesto. When the chicken is cooked remove from heat. Serve topped with pesto.
BBQ Chicken Quesadillas
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup BBQ sauce
8 soft taco size flour tortillas
2 cups grated cheese
Method:
Preheat the barbecue grill.Coat chicken breasts with BBQ sauce and grill until cooked through (about 3-5 minutes per side). Once the chicken is cooked, remove from barbecue and dice. Add the chicken and grated cheese to 4 tortillas. Drizzle with additional BBQ sauce, if desired. Add a tortilla to the top of each quesadilla. Grill the quesadillas a few minutes on each side, until the cheese is melted.
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup BBQ sauce
8 soft taco size flour tortillas
2 cups grated cheese
Method:
Preheat the barbecue grill.Coat chicken breasts with BBQ sauce and grill until cooked through (about 3-5 minutes per side). Once the chicken is cooked, remove from barbecue and dice. Add the chicken and grated cheese to 4 tortillas. Drizzle with additional BBQ sauce, if desired. Add a tortilla to the top of each quesadilla. Grill the quesadillas a few minutes on each side, until the cheese is melted.
BBQ Chicken Nachos
Ingredients:
1 bag corn chips
2 cups barbecue chicken, shredded
3/4 cup BBQ sauce
2 cups grated cheese
Fresh coriander, chopped,
1 Red onion, diced
Method:
Preheat oven to 180 degrees Celsius. Place corn chips in the bottom of large baking dish. Combine the shredded chicken and BBQ sauce. Spread on top of the corn chips. Sprinkle the grated cheese over the top. Bake for 10 minutes, or until cheese has melted. Top with chopped coriander and red onion.
Ingredients:
1 bag corn chips
2 cups barbecue chicken, shredded
3/4 cup BBQ sauce
2 cups grated cheese
Fresh coriander, chopped,
1 Red onion, diced
Method:
Preheat oven to 180 degrees Celsius. Place corn chips in the bottom of large baking dish. Combine the shredded chicken and BBQ sauce. Spread on top of the corn chips. Sprinkle the grated cheese over the top. Bake for 10 minutes, or until cheese has melted. Top with chopped coriander and red onion.