Best-of-the-Season Backyard BBQ
I like to have my parents, my brother and his family, and my sister and her husband over for holiday barbecues in the summertime. We enjoy a variety of grilled foods, salads and desserts.
The pork chops are always juicy and tender, thanks to the flavorful marinade that is also used for basting. While the chops are grilling, the aroma seems to stir up everyone’s appetite!
My husband, Ken, loves to cook out and prefers using a traditional charcoal grill. He thinks it brings out the best flavor in foods—and my family tends to agree.
We will have been married over 12 years and live on 2-1/4 acres in the small southern New Jersey community of Swainton, near Cape May Court House.
Ken is an excellent gardener. He grows a variety of vegetables, as well as berries, apples, pears and peaches.
We always have plenty of zucchini in the garden, so it’s only natural that we include it in summer meals. Stuffed Grilled Zucchini is one of the many ways we prepare it. The cheesy filling adds a special touch.
This stuffed zucchini also makes a great side dish for grilled beef, chicken or fish. It can be baked in the oven, too.
Better Than Boiled
Seasoned with butter, Parmesan cheese and parsley, Grilled Corn in Husks is especially good. Be sure to give the ears a long soak before putting them on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor.
Sunny Corn Bread Muffins can be prepared with leftover cooked corn, canned whole kernel corn or frozen kernels that have been thawed. These tasty muffins are very moist and have an appealing golden yellow color.
Everyone always makes sure they leave room for a slice of Hummingbird Cake. I don’t remember exactly where the recipe came from, but it is one of the most requested cakes I’ve made. Family members often ask me to make it for their birthday parties. I like the way it makes the whole house smell while it bakes!
“Play Off” the Meal
After our grilled meal, we like to play horseshoes or a game of Wiffle ball in the backyard. Our nieces play with our pet ducks. We have 11 of them, and they supply me with all the eggs that I use in my cooking and baking.
As a result of the prolific produce from our garden, I have learned to can and freeze. Bread-and-butter pickles, jams, relishes and preserves line our pantry shelves. I give these foods as well as homemade candy and baked goods to friends and family for birthdays and special occasions.
Recipes on the Run
Working part time as a sales representative for a Christian radio station keeps me on the go. I’m also a committed runner and seldom miss an early morning run. It keeps me in shape, and I like to pray along the way. I have also come up with some creative baking ideas while I’m out there!
Ken is an X-ray technician at a local hospital and an avid hunter. So I have learned to cook venison, rabbit, wild turkey, goose and duck.
Both of us play in volleyball leagues and, during the summer, like to play volleyball on the beach nearby.
I hope TOH readers will enjoy these recipes as much as my family and I have. God bless!