Lunchbreak: Honey chipotle ribs and lemon vinaigrette potato salad

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Taste of Home

Lemon Vinaigrette Potato Salad
Yield: 12 servings

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 Tablespoons lemon juice
2 Tablespoons minced fresh basil
2 Tablespoons minced fresh parsley
1 Tablespoon red wine vinegar
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper. rain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Honey Chipotle Ribs

6 pounds pork baby back ribs

Barbecue Sauce

3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 Tablespoons Dijon mustard
2 Tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper

Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender. In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.

Tasty Italian Burgers
Yield: 6 servings

3 Tablespoons shredded Parmesan cheese
1 garlic clove, minced
1 pound lean ground turkey
1/2 pound Italian turkey sausage links, casings removed
6 hamburger buns, split
3 Tablespoons olive oil
6 Tablespoons prepared pesto
6 ounces fresh mozzarella cheese, sliced
6 lettuce leaves
6 slices tomato
1/4 cup thinly sliced fresh basil leaves

In a large bowl, combine Parmesan cheese and garlic. Crumble turkey and turkey sausage over mixture and mix well. Shape into six patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165 and juices run clear. Brush buns with oil; grill, uncovered, for 1-2 minutes or until toasted. Serve burgers on buns with pesto, mozzarella cheese, lettuce, tomato and basil.

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