B-B-Q Night

I have decided that half of the joy of barbecue is a simple meal with few dishes. Therefore, I will be simply marinating chicken for dinner (it is really good marinade though). I can't remember what time we decided. We can keep it at 7, but I thought that people wanted it earlier... So I guess everyone should just let me know what time works for everyone. If anyone needs directions, just let me know... other than that, we need the usual sides, dessert, drink, appetizers, and so on. Also it would be helpful to have an idea of how many people will be there.

Okay, I have decided that we should have it earlier, I think that works better. We can meet at 6pm.

Main dish: Christy - marinated chicken
Appetizer: Miranda - Quesadillas with Pesto
Side: Amanda - Russian Potato Salad
Side: Rachel (Christy's neighbor) - chips and dip
Dessert: Rachel - Frozen yogurt


Chicken Marinade


12 oz Sprite
6 oz Oil
6 oz Soy Sauce
1/4 tsp garlic powder

Mix together, add chicken and marinate 4 to 24 hours (I marinated for about 8 hours this time).

Fro-yo
Oh No! I didn't get a picture of the Fro-Yo! So sorry. (Here's a pic from another day)


(from recipe found here)
3 cups (720g) Greek-style yogurt - the higher the fat the better
3/4 cup (150g) sugar
Toppings as desired

Combine sugar and yogurt in ice cream maker and run for 20-30 minutes or until firm. The texture is best right out of the machine. Top with fruits, candies, or my favorite: Fruity Pebbles.

By the way, I found Greek yogurt called Athenos for $3.59 at Sunflower. One container is 680 g, so I added 142 g of sugar to keep the right ratio.

Russian Beet and Potato Salad


Adapted from the recipe found here
Remember - in Russia, the finer you chop the ingredients, the fancier the meal!
2 med-lg Beet
3 lg Potatoes
1 med Yellow Onions
3-4 Carrots
8+ Russian-style pickles
Salt, pepper to taste
Oil, white wine vinegar for dressing
Parsley for garnish

1. Chop the veggies, with skin (see note above)
2. Boil the veggies (separately) until soft, but not mushy.
3. Toss the veggies, including the pickles.
4. Add olive oil, vinegar, salt, and pepper according to taste.
5. Top with parsley garnish.
(Serves a LOT!)

Quesadillas with Pesto

From: Weber's Real Grilling

Paste:
2 lg. garlic cloves
1 Jalapeno chile pepper, stem removed
1 C. tightly packed cilantro leaves
3 T. EVOO
2 T. Sherry vinegar
1 tsp. kosher salt
1/2 tsp. dried oregano
1/2 tsp. freshly ground pepper

In food processor, mince garlic and jalapeno. Add the remaining ingredients and process until smooth.

1 Large Red Onion, cut crosswise into 1/2 inch slices
2 C. grated Monterey Jack Cheese (I used cheddar)
4 Flour tortillas

Brush or spray onion with oil. Grill onion over DIRECT MEDIUM HEAT until the onions are tender, 8-12 minutes, turning once. Remove onions from the grill and allow to cool. Cut the onions into 1/4 inch pieces.

Evenly divide the onions and cheese over half of each tortilla. Spread paste on top of filling. Fold the empty half of each tortilla over the filling. Grill over DIRECT MEDIUM HEAT until well marked and cheese has melted 4-6 minutes, turning carefully once.