Monday, May 31, 2010

Menu Plan Monday - Grilltastic!

Its in the high 80's here in Ohio and it makes me want to fire up the grill!! I wanted to try some basic marinades and rubs this week. I hope they are as tasty as they sound! Happy Eating Y'all! (And THANK YOU to those of you who have served our country so that we can have the freedoms we do. May God bless you and keep you!)

Monday: Ribs (Rub below), baked beans, Italian coleslaw (Recipe below), corn on the cob

Tuesday: Stuffed shells, salad, garlic bread

Wednesday: Chicken Kabobs w/ peppers,mushrooms, zucchini and squash(marinade recipe at bottom.) Potato packets on the grill

Thursday: Chicken basil tomato pasta, french bread, spinach salad

Friday: Pizza Night!

Saturday: Leftover buffet- If its not movin, you can eat it but mama is not cookin!

Sunday: Flank steak, baked potatoes, green beans

Rib Rub
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Preheat over to 300 degrees F.

Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
Italian Cole Slaw

1 sm. head green cabbage
1 sm. head purple cabbage
1 green pepper
1 onion
1 lb. bacon
1 bottle Italian salad dressing
Fry bacon until crisp. Drain and set aside to cool. Finely chop 3 cups green cabbage. Finely chop 1 cup purple cabbage. Finely chop green pepper and onion. Combine both cabbages, pepper and onion. Pour salad dressing over, then mixture and toss. Let sit overnight in refrigerator. Just before serving, crumble bacon into cole slaw and toss

Kabob Marinade
1/2 c. olive oil
1/4 c. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
2 tbsp. wine vinegar
1 clove garlic, finely chopped
5-6 slices onion
1/2 tsp. oregano
Marinate 2-4 hours. Put chicken pieces on skewer alternating with pepper, mushrooms and tomatoes. Cook on BBQ.