Picnic Chicken Drumsticks

Ingredients
2 cups lowfat buttermilk
1 1/2 tablespoons chopped thyme
1 tablespoon fine sea salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic
1/2 cup chopped yellow onion
8 chicken drumsticks
2 cups whole wheat breadcrumbs
1 cup whole wheat flour
4 eggs, beaten
Canola oil cooking spray

Directions
Puree buttermilk, thyme, salt, pepper, garlic, and onion in a blender; transfer to a medium bowl. Add chicken, toss to coat, cover and chill, tossing once or twice, for 8 hours or overnight.
Preheat oven to 375 degrees and line a large baking sheet with parchment paper. Arrange breadcrumbs, flour and eggs in three wide, shallow dishes. Drain chicken, discarding marinade. Working with one piece at a time, dredge chicken in flour, then eggs, and then breadcrumbs, shaking off any excess. Arrange on baking sheet, spray all over with cooking spray and bake until golden brown and cooked through, about 40 minutes. (For deeper, golden brown color, finish the chicken under the broiler for a few minutes before serving, if desired.)


This recipe serves 4-6 (or maybe less because of how yummy it is!). You could also use a wheat cereal in place of half of the breadcrumbs. Find the recipe here.

Roast Beef Tenderloin

Ingredients
1/3 cup dried porcini mushrooms

1 cup warm water
2 1/2 pounds trimmed beef tenderloin roast, tied
Salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 cup sliced shallots
1 pinch salt
1/4 cup tarragon vinegar
1 cup veal or chicken stock
1/4 cup heavy cream


1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
Salt and ground black pepper to taste


Directions
1. Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. Preheat oven to 325 degrees F.
3. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. Pour in veal or chicken stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.


Find the recipe here, also, a helpful video on how to make it!

Happy July 4th!

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How about this for a BBQ Boot Camp T-Shirt?

BBQ Boot Camp @
North Dakota State University

Juicy Burger

Ingredients
2 pounds ground beef
1 egg, beaten
3/4 cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 cloves garlic, minced


Directions
1. Preheat grill for high heat.
2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.


These burgers take 15 minutes of prep time, 10 minutes of cook time, and ready in 35 minutes. Quick, easy, and juicy!

Good morning!

And happy first day of summer!

What's your favorite thing to grill during these hot summer months?

Delicious Savory Garlic Marinated Steaks!

Ingredients

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

Directions

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

3. Preheat grill for medium-high to high heat.

4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

This recipe is for 2 people, but if you go to the recipe online, you can change it up for more or less people! 

Let us know how this tastes!

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