Hello Spring – Oh-So Southern
Spring is about grilling out, fresh garden veggies and chilled desserts! Here are a few of my favorites I like to prepare when the weather begins to warm!
BBQ & Bacon Chicken Kebabs
- 2 lbs. boneless, skinless chicken breasts
- 2 tsp. salt
- 1-1/2 tblsp. sweet paprika
- 2 tsp. smoked paprika
- 4 tsp. sugar
- 2-3 slices raw bacon, cut into 1/2-inch pieces
- 1 cup of your favorite BBQ sauce
Cut the chicken into 1-inch cubes. In a large zipped plastic storage bag, toss the chicken with the salt and refrigerate for at least 30 minutes and up to 1 hour.
Turn grill to high, close lid, and heat for about 15 minutes. Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout.
Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
Grill the chicken with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total). Brush kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Continue to brush with sauce;
flip and cook for another minute or so, until cooked through.
- 2 tblsp. butter
- Two 28 oz. cans of crushed tomatoes
- One 14.5 can diced stewed tomatoes
- 1 tblsp. white sugar
- 1 tsp. sea salt
- 16 oz. heavy whipping cream
Melt butter in a pot over medium heat. Add crushed tomatoes and diced tomatoes. Heat to bubbly, stirring constantly. Turn down heat to low and add sugar and salt, stirring to combine. Slowly pour in heavy whipping cream, stirring constantly until thickened.
Lemon Icebox Cake
- 8 oz. frozen whipped topping
- 3 cups milk
- 2 packages lemon instant pudding mix
- 16 oz. graham crackers
- One stick of butter, softened
- 2 tblsp. milk
- 2 tblsp. lemon juice
- 1 cup powdered sugar
Line a 9×13 inch pan with aluminium foil. Line bottom with one layer of graham crackers, breaking into smaller pieces to fill gaps. In a large bowl, mix pudding, whipped topping and milk until blended. Pour half of mixture evenly over grahams.
Add another layer of grahams, top with remaining pudding mixture, and top with final layer of grahams. In a bowl, mix butter, milk, lemon juice and powdered sugar for frosting (add more powdered sugar if needed for desired consistency). Spread frosting over cake, cover, and freeze for at least 4 hours or overnight. Allow cake to slightly thaw for easier slicing. Top with whipped cream and berries.