Sunday BBQ recipes

I wrote on Friday about the birthday BBQ we were having at my folks Sunday, and that I'd share what recipes I made. It ended up being a nice time as my almost 91 year old Grandpa Aziz regaled us with more awesome stories of his younger years as we sat around mom's dining room table enjoying dinner. We had turkey kielbasa dogs and turkey cheeseburgers that Dad grilled along with various dips and chips as well as a fresh veggie tray my sister, Alicia, had brought. I ended up contributing roasted russet potatoes with Grandpa Aziz' Greek seasoning for dinner plus some hummus and crackers.

                                

Here's the recipe for the Greek Seasoning that is delicious on lots of stuff!

Grandpa Aziz' Greek Seasoning

(This recipe is great as you can make it in small or large batches- I've written it down in tablespoons, but you can use smaller or larger measurements as long as you follow the ratios)

2 T. each of the following-

Salt

Basil

Oregano

Garlic

1 T. each of the following-

Dill

Marjoram

Cornstarch

Black pepper

Parsley

Rosemary

1/2 T. each of the following-

Thyme

Nutmeg

Cinnamon

Mix all spices/herbs together and store in jar. Use on vegetables, chicken and in salad dressings.

For roasted potatoes- Preheat oven to 425 degrees; peel and cube russet potatoes. Place on cookie sheet and drizzle with olive oil. Sprinkle with desired amount of Greek seasoning and roast for 25-30 minutes or until golden brown and can be pierced easily with a fork. These are especially delicious when served with a dollop of plain Greek yogurt.

I was trying to figure out what to make for dessert when I realized there was a bake sale at St. Joseph's Sunday to raise money for priests and religious sisters to attend at Catholic camp this summer. Even though I didn't have any cash or the checkbook, the kids all bought a couple of things. We ended up eating the very yummy scotcharoos before we ever got home but saved the lemon bars for the BBQ. I added the leftover brownies and lemon yogurt blueberry bread from the other day which made for a dessert tray. I also wanted to make something gluten free, so Imade vanilla panna cotta with Marionberry mousse. Everyone who tried it said it was the perfect ending to dinner. Light and not too sweet with just enough berry and vanilla flavors was the verdict. Try this recipe and judge for yourself!

Vanilla Panna cotta
1 cup heavy cream
2 ¼ teaspoons unflavored gelatin (1 envelope)
3 tablespoons cold water
1/3 cup sugar (or evaporated cane juice)
2 cups vanilla yogurt
1 tsp vanilla
Marionberry Mousse
2 ¼ teaspoons unflavored gelatin (1 envelope)
2 cups frozen Marionberries, thawed
1 ½ cups heavy cream
½ cup powdered sugar
3 tablespoons cold water

Thin strips of fresh mint, for garnish

To make panna cotta, place cold water in small bowl and sprinkle gelatin over top, let soften for 3 minutes. In pot, bring cream and sugar over low-medium heat. Bring to simmer, about 10 minutes, stirring occasionally to avoid scalding. Turn off heat and add gelatin mixture, stirring until gelatin is fully dissolved, about 3 minutes. Stir in vanilla. In a larger bowl add yogurt and stir until creamy. Stir carefully with whisk until cream mixture is fully combined with yogurt. Pour panna cotta into 6 ramekins or glasses, refrigerate until set, about 2 hours.

To make the mousse, place cold water in small bowl and sprinkle gelatin over top, let sit for 3 minutes. Then heat in microwave or in small pot, stirring often, until gelatin is fully dissolved. Place berries in blender and pulse until well crushed. Add dissolved gelatin mixture and pulse again. Let cool in refrigerator.

In larger bowl, whip cream with electric mixer with whisk attachment until small peaks form. Add powdered sugar and continue to whisk until you reach stiff peaks.Carefully fold berry/gelatin mixture into whipped cream mixture and mix gently. Refrigerate for 2 hours until set. To serve, spoon a dollop of mousse on top of set panna cotta. This may be garnished with thin strips of fresh mint.