This is such a wonderful chicken dish because it is both salty and a little bit sweet.  Whether you are having a BBQ, picnic or party this chicken dish goes wonderfully with the Bacardi Hand-Shaken Daiquiri cocktail.

In a large dish or bowl, for marinating, mix together:

1 tablespoon lemon zest

1/2 cup fresh lemon juice

3 tablespoons brown sugar

1/3 cup buttermilk

1-1 1/2 pounds chicken tenders

Cover chicken with marinade and refrigerate for 4 hours or overnight.  When ready to cook, bring chicken to room temperature (leave out for about 40 minutes) and preheat oven to 400 degrees.  In a shallow dish or bowl, mix together:

2 cups panko bread crumbs

1 tablespoon chopped fresh thyme

1 tablespoon lemon zest

2 teaspoons kosher salt

1/2 teaspoon pepper

In a second shallow dish or bowl add:

1/3 cup mayonnaise

Remove chicken from marinade and dip first into the mayonnaise and second into the panko mixture.  Once chicken in coated, transfer to a baking rack over a baking sheet.  Once all the chicken has been coated, mist lightly with cooking spray.  Bake until golden, about 25 minutes and then flip bake another 20 minutes.  If chicken needs to brown a little more place under the broiler for a few minutes.

Serves 4-6

Bacardi Hand-Shaken Daiquiri

This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet. http://bacardidaiquiri.glam.com

Step 1: Moisten the rim of a tall glass then dip in sugar to rim the edges
Step 2: Pour over ice
Step 3: Garnish with a lime wedge
Step 4: Enjoy!

Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi
Please remember to drink responsibly

Nothing says 4th of July to me like fabulous ribs and wonderful cocktails to match. These ribs are tender and flavorful and the Bacardi Hand-Shaken Daiquiri is the perfect accompaniment.

In a blender or food processor combine:
2 tablespoons minced garlic
1 large bunch of cilantro leaves, coarsely chopped (about 1 cup)
1 tablespoon sugar
Once a paste has formed add and blend:
1 cup soy sauce
1/2 cup Asian sweet chili sauce
1/4 cup vegetable oil

Once combined, pour over 3 lb. or pork back ribs (cut into two racks) and refrigerate overnight in a 9×13 inch baking. When ready to cook, preheat oven to 250 degrees. Place the ribs, covered with foil and all of sauce in the oven for 2 hours and 45 minutes. Before serving, finish ribs on a medium heat grill. Place meaty side down for about 8 minutes and cook another 4 minutes on the other side.

Serves 4

Bacardi Hand-Shaken Daiquiri

This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet. http://bacardidaiquiri.glam.com

Step 1: Moisten the rim of a tall glass then dip in sugar to rim the edges
Step 2: Pour over ice
Step 3: Garnish with a lime wedge
Step 4: Enjoy!

Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi
Please remember to drink responsibly

In a small sauce pan, melt and mix together:

1/4 cup butter

1/2 cup brown sugar

1 tablespoon corn syrup

Once sugar is dissolved pour into a 9×13 inch baking dish.  Cut about a 1/2 loaf of french bread into thick slices and remove crusts.  Arrange slices on top of the butter and sugar mixture in a single layer.  In a small bowl whisk together:

3 large eggs

1 cup half and half cream

1 teaspoon vanilla

1/8 teaspoon salt

Pour egg mixture over the bread slices.  Cover and refrigerate overnight.  The next day preheat oven to 350 degrees.  Bring dish to room temperature and then bake uncovered for 35-40 minutes until lightly puffed and brown.

Serves 4

In a large bowl, mix together:
1 can pinto beans w/ jalapenos- drained
1 can black eyed peas w/ jalapenos- drained
1 can white corn- drained
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped pimentos

In a small sauce pan, combine the following and bring to boil, stirring, then cool:
1/2 vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt
1/2 tsp pepper

Combine the veggies in large bowl, add the cooled dressing mixture, and let marinate overnight. Drain before serving. Serve with “Scoop” chips.

My husband and I recently went to a wedding in Napa and had the pleasure of dining at Ad Hoc, which was amazing.  We had their roasted tri-tip and vowed to find a similar recipe.  Tri-tip is the cut of meat from the bottom section of the what is considered to be sirloin and is usually barbecued.  However this recipe roasts the tri-tip slowly and is amazing.  I recently served it to my in-laws and it was one of my easiest and most delicious meals yet.  Try serving it with Baked Beans or Jalapeno Cheddar Cornbread.

One day ahead of cooking, rub one 2 1/2 pound tri-tip roast with:

1/2 teaspoon pepper

2 teaspoons paprika

Wrap the rubbed roast with plastic wrap and refrigerate overnight.  The next day, bring the meat to room temperature before cooking, about 30 minutes.  Preheat oven to 300 degrees.  Put a large roasting rack into a roasting pan.  Heat some olive oil in a large frying pan, about 1 tablespoon, over high heat.  Pat the meat dry with paper towels and sprinkle with Kosher salt.  Once the oil is shimmering hot, add the meat and sear, without moving it, on one side for about 1-2 minutes.  Turn the meat over and add to the pan:

1 tablespoon butter

1 large sprig of rosemary

1 garlic clove, smashed

5 lemon slices, thinly sliced

As the butter melts, tip the pan and start basting the meat.  Cook for another 2 minutes.  Transfer the roast to the rack , arranging the lemon slices, garlic and rosemary on top of the meat.  Pour any remaining butter from the pan over the meat.  Place in the oven and roast for 40-60 minutes or until a meat thermometer reads  135 degrees (medium rare) in the center of the meat.  Take out and let the meat rest 30 minutes before serving, covering loosely with foil.  (This is such an important step because the meat will continue to cook while it is resting and keep the meat juicy).  Slice across the grain to serve.

Serves 6-8

Remove peel and seeds from 1 Cantaloupe or Honeydew Melon, discard. Cut melon into 1/2-in. Chunks. Arrange on lg. plate. Drizzle 1 Tbsp fresh lime or lemon juice and 1 Tbsp. extra virgin oil over melon, then sprinkle with 1/8 tsp. salt. Scatter 2 oz. fresh goat cheese, crumbled, and 2 Tbsp. fresh mint leaves, torn, over melon.

Serves 4-6 as a side dish

Overview

This is a truly gourmet recipe for fried chicken adapted from a favorite restaurant of ours, Michael Mina. This is a fairly complex recipe so it’s not for the beginner chef, however despite the difficulty and abstract ingredients, this fried chicken is well worth the trouble.

Serves 4

Ingredients

For the fried chicken

• 1 Amish chicken, whole
• 1 Fresh truffle, sliced
• 3 tablespoon of Truffle butter
• 1 tablespoon of Chive, minced
• ½ tablespoon of Thyme, minced
• 1 tablespoon of Parsley, minced
• ½ gallon Peanut oil
• ½ gallon Duck fat

Directions

Step 1.
Heat the peanut oil and duck fat in a large heavy pot to 300°. Use a thermometer to ensure the correct temperature.

Step 2.
While the oil and fat are heating, soften truffle butter, parsley, chives and thyme together. Place on the side.

Step 3.
Working very gently, separate the skin from the chicken on both the breast and the back. Place the sliced truffles under the skin, spaced evenly.

Step 4.
Season very heavily with salt and pepper on both the outside and inside the cavity of the chicken.

Step 5.
Gently place the chicken into the hot oil. It will take 20-22 minutes for a 2-2 ½ pound chicken to cook through.

Step 6.
When the fried chicken is done remove to a tray with a rack to allow all of the excess oil to drip off. Be especially careful of the oil that will collect inside the cavity of the chicken.

Step 7.
Brush the out side of the fried chicken well with the truffle butter herb mixture, season with salt and serve.

Step 8.
Use any left over fresh truffle as garnish on each plate.

Enjoy this gourmet fried chicken!

In a large grill skillet on the stove or a grilling basket on the BBQ, cook:
2 trimmed bunches of asparagus, cut into thirds
1 red and 1 yellow bell pepper, seeded and cut into strips
1 6oz. package of portabellini mushrooms, sliced
2 cloves of garlic, minced

Grill all vegetables for about 10 minutes over medium-high heat, turning often, until slightly charred. Meanwhile in a small bowl, whisk together:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
fresh pepper to taste

Once vegetables are cooked, allow to cool and add dressing. Add garnish of:
3 tablespoons chopped fresh basil
Toss to coat vegetables with dressing and refrigerate before serving.

Serves 8 as a side dish

In a small bowl, whisk together:
1/3 cup Dijon mustard
2 tablespoons paprika
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1/2 cup olive oil
1 1/2 tablespoons kosher salt
1/2 teaspoon pepper

Set aside 1/4 cup of the marinade and refrigerate. Pour the remaining marinade over 2-3lb boneless pork loin roast in a shallow dish. Cover and refrigerate over night, turning once. Take meat out of refrigerator about 1/2 before you want to start cooking.

If cooking in the oven, preheat oven to 325 degrees. Place pork loin roast in a roasting pan, fat side up. Pour marinade over roast and cook until meat thermometer reads 150-155 degrees. Start checking the temperature of the meat after an hour (should take about 1 and 1/2 hours). Remove from oven, cover with foil and let rest about 10 minutes. Slice meat and either pour 1/4 cup separate marinade over the meat, or serve separate marinade along side the meat.

If grilling, heat the grill to medium-high heat. Sear the pork over the hottest part of the grill, on both sides, cooking for about 10 minutes total. Relocate pork to a cooler part of the grill and cover. Turn once, about half way through roasting (about 45 minutes of cooking). Once meat reads 150-155 degrees remover from grill. Cover with foil and let rest about 10 minutes. Slice meat and either pour 1/4 cup separate marinade over the meat, or serve separate marinade along side the meat.

Serves 8

The pear, avocado and gorgonzola salad is a great salad! The pear and Gorgonzola cheese compliment each other so deliciously. This is a great starter salad or you could put grilled chicken or shrimp on top and make it into a meal.

In a small bowl, whisk together:
1/2 vegetable oil
1/3 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1/4 teaspoon garlic powder
1/8 teaspoon salt
pinch of cayenne pepper

Once well mixed, set aside. Can be made a few days ahead of time and stored in refrigerator. Bring to room temperature before serving.

In a large salad bowl, combine:
1 6-8 oz package of ready to use baby spinach leaves
1 pear, peeled and cubed
1 avocado, pitted and cubed
1/2 cup crumbled Gorgonzola cheese

Optional:
1 cup walnuts
Croutons

Pour enough dressing over salad to coat and toss to combine.

Serves 4-6 as starter salad