Barbecue Party Calculator from Food Network

Are you having a last minute get-together? 

Here are a few simple tips from The Food Network to 

ensure you have the right amount of food! 

For the Food

• Adults will consume 1 pound of food total; children, about 1/2 pound.
• The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet.
• Guests will always eat and drink more at night than during the day.

For the Drinks

• You can either create a few mixed drinks to be served punch-style, allotting 1 gallon for 10 guests, or provide a do-it-yourself array of alcohol and mixers (one 1-liter bottle of alcohol will make up to 22 mixed drinks). 
• Allow for 1 bottle of wine per 8 guests.
• Guests will consume 2 drinks in the first hour, and 1 drink every hour after that. 
• Buy 2 pounds of ice per guest, and a large number of lemons and limes.

For Hors D'oeuvres and Appetizers Only

• Assume each guest will eat 4 to 6 bites per hour. 
• For a cocktail hour preceding a larger meal, 6 bites per person total is a safe estimate. 
• Planning a more intimate dinner party with plated appetizers? 10 ounces of leafy greens for an appetizer salad will feed 10.

For Main Courses

• Each adult 6 to 8 ounces of meat or seafood total for their main course. 
• Smaller grill staples like hot dogs, ribs, chicken legs and thighs each run 1 1/2 to 4 ounces each. 
• For hamburgers, each store-bought patty is about 6 ounces. Consider making homemade smaller patties so guests can mix and match proteins.

For Condiments

• For ketchup, one 20-ounce bottle.  
• For mustard and relish, one 10-ounce bottle each. 

Side Dishes

• For pasta salad, 1 cup per guest
• Baked beans, about 1/2 cup
• For a group of 10, plan on 7 cups of potato salad and 5 cups coleslaw to feed the crowd.

Desserts

• Individual desserts like cookies and watermelon slices, assume guests will eat about 2 each. 
• For larger cakelike options, each guest will most likely eat 4 ounces. 
• Pre-slice your cakes or serve messier desserts or ice cream (also 4 ounces per guest) in cups.

Read more at Food Network and Happy Memorial Day! 

Memorial Day Marinade & Salad Favorites

BBQ's. It's all about the MARINADE and SALADS! 

Today, I'd thought I'd share the top marinades and salads that I have created here on the blog over the last year to get you started with your Memorial Day celebration!


Let's start with the TOP 5 MARINADES!

This was actually one of the first pictures I
took on my blog over a year ago. I'd like to
thinkI've improved! Don't let the picture fool you,
the flavor was INCREDIBLE!

#5 

Marinated Coconut Rum and Lime Chicken Breasts (Serves 4)

4 Chicken Breasts, bone in

1/4 Cup Coconut Rum, like Malibu®

1 Tbsp. Fresh Cilantro, chopped

1 Lime, zest and juice

1/2 Cup Canola Oil

1 Tbsp. White Vinegar

1 tsp. Kosher Salt

1 tsp. Fresh Ground Pepper

In a bowl, whisk together the rum, cilantro, zest and juice from the entire lime, oil, vinegar, salt and pepper. Add the chicken to a resealable, plastic bag and add the marinade. Refrigerate for a minimum of 2 hours. Remove chicken and let stand at room temperature for approximately 15 minutes prior to cooking. Bake at 350°F for approximately 1 hour or until the internal temperature reads 180°F with an instant read thermometer. 

#4 

Wine & Balsamic Marinated Filet Mignon

4 Filet Mignon

Marinade

1/2 c. Extra Virgin Olive Oil

1/4 c. Balsamic Vinegar

1/4 c. Dry Red Wine (I used Malbec)

1 tbsp. Stone Ground Mustard

2 Cloves Garlic, minced

1 tbsp. Fresh Rosemary, chopped

1/4 tsp. Fresh Ground Pepper

1/4 tsp. Kosher Salt

Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours. Discard marinade and let rest at room temperature prior to grilling to your desired internal temperature. Serves 4. 

#3

Balsamic Honey Mustard Grilled Chicken

6 Boneless Chicken Breasts

Marinade

1/4 Cup Honey

1/4 Cup Grey Poupon® Dijon Mustard

1 Tbsp. Balsamic Vinegar

1/4 Cup Canola Oil

1/2 Tbsp. Fresh Rosemary, chopped

Whisk all ingredients together. Add chicken to a resealable plastic bag and add the marinade. Refrigerate at least 2 hours. Remove chicken and discard marinade. Grill until the proper internal temperature is reached. 

#2 

Lemon-Ginger Grilled Pork Chops

4 (4-6oz.) Pork Chops, boneless, center cut

1 Lemon, juice only

1 tsp. Fresh Ginger, grated

1 tsp. Honey

2 tbsp. Low Sodium Soy Sauce

1 tsp. Sesame Oil

2 tbsp. Canola Oil

In a bowl, add the lemon juice, ginger, honey, soy sauce, sesame and canola oils and whisk together. Trim any fat from your pork chops and add them to a resealable plastic bag along with the marinade. Seal the bag and refrigerate for at least 2 hours. Remove the bag from the refrigerator 30 minutes prior to grilling to bring the meat to room temperature so the meat cooks evenly. Cook until proper internal temperature. Serves 4. 

#1 

Jack Daniels Tennessee Honey Marinated London Broil over Sauteed Mushrooms

2 lb. Top Round London Broil

50 ml Jack Daniels Tennessee Honey 

1/4 Cup Apple Cider Vinegar

3/4 Cup Canola Oil

1/2 Cup Scallions, chopped

1 Tbsp. Garlic Powder

1/4 tsp. Kosher Salt

1/8 tsp. Fresh Ground Black Pepper

In a small bowl, whisk together all of the ingredients (minus the beef). Add the london broil to a resealable plastic bag and add the marinade. Refrigerated 4 hours and grill to desired doneness. 

Sauteed Mushrooms

1-10oz. Package White Mushrooms, sliced

2 Tbsp. Butter

2 Tbsp. Balsamic Vinegar

1/4 Cup Beef Broth

1 tsp. Garlic Powder

In a large saute pan, melt butter and add mushrooms. Cook until soft and add remaining ingredients. Stir occasionally until liquid is absorbed. Serve hot. 

*Click here for a complete list of all Marinades 


And now for the Top 5 Salads! 

#5

Tropical Corn Salad

3 Ears White and Yellow Corn on the Cob, cooked

1 Mango, peeled and diced

2 tsp. Red Onion, finely chopped

1 Tbsp. Fresh Mint, chopped

1/4 Cup Pineapple Juice

2 Tbsp. Canola Oil

1/2 tsp. Kosher Salt

1/4 tsp. Fresh Ground Black Pepper

Remove the corn from the husks and separate the kernels. Place in a bowl and add the remaining ingredients. Mix well. Serve chilled. Serves 4-6.

#4

Cold Chicken and Grilled Vegetable Pasta Salad

1/2 lb. Pasta (I used Penne)

4 Chicken Tenders

1/2 Zucchini, slice vertically in 1" strips, then chop

1 Slice Red Onion, then chop after grilling

1 Cup Grape Tomatoes, halved

1 Cup Haricot Vert, blanched

2 Tbsp. Fresh Basil, chopped

1/3 Cup Balsamic Vinegar

1/3 Cup Canola Oil

Garlic Powder, to taste

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

Cooking Spray

Cook pasta according to package directions and let cool. Spray your grill with cooking spray and heat. Season the chicken tenders with some garlic powder and add it to your grill. Cook approximately 5-7 minutes and remove; let cool and dice into bite sized pieces. Next, add your zucchini and onion slices and grill until they have slightly softened and have nice grilling marks; remove, let cool then chop. In a large bowl, add your pasta, chicken, zucchini, onions, tomatoes, haricot verts, basil, vinegar, oil, salt and pepper. Mix well and refrigerate. Serves 6-8. 

#3

Basil Pearled Cous Cous Salad with Sun Dried Tomatoes

1 pkg. Near East Pearled Basil & Herb Cous Cous

1/4 c. Sun Dried Tomatoes, chopped

1 tbsp. Red Onion, finely chopped

Juice of 1 lemon

2 tbsp. Balsamic Vinegar

3 tbsp. Extra Virgin Olive Oil

1/4 tsp. Kosher Salt

1/4 tsp. Fresh Ground Black Pepper

Prepare cous cous according to package directions and let cool. Add to a bowl then add in the sun dried tomatoes, onion, lemon juice, vinegar, oil, salt and pepper. Mix well and refrigerate for at least 1 hour. Serves 4. 

#2

Pasta Salad with Avocados & Black Beans in a Goat Cheese Lime Vinaigrette

1/2 Box Barilla Piccolini Mini Zucchini & Spinach Wheels Pasta

2 Ripe Hass Avocado, pitted and chopped

1-15oz. Can Black Beans, rinsed

1 Large Plum Tomato, diced

2 Scallions, chopped

Prepared Goat Cheese Lime Vinaigrette

Cook pasta according to package directions, drain and let cool, then add to a large bowl. Add the avocado, beans, tomatoes, scallions and prepared vinaigrette and mix well. Makes 8 cups

Goat Cheese Lime Vinaigrette

1/4 c. Crumbled Goat Cheese

1 tbsp. Fresh Cilantro, chopped

1 Lime, juice only

1/4 c. Distilled White Vinegar

1/4 c. Canola Oil

1/2 tsp. Garlic Powder

1/2 tsp. Kosher Salt

1/4 tsp. Fresh Ground Black Pepper

Whisk all ingredients together until they are well combined. 

*1/2 Cup Serving Nutritional Information: Calories 119, Carbs 15g, Fat 4g, Protein 4g

*1 Cup Serving Nutritional Information: Calories 237, Carbs 30g, Fat 9g, Protein 8g

#1

Black Bean and Corn Salad

1-15oz. Can Black Beans, rinsed and drained

2 c. Corn 

1 Roma Tomato, finely chopped

2 Scallions, chopped

1 Lime, juice only

1 tbsp. Fresh Cilantro, chopped

1 tbsp. White Vinegar

3 tbsp. Canola Oil

1/4 tsp. Garlic Powder

1/2 tsp. Kosher Salt

1/4 tsp. Fresh Ground Pepper

Mix all ingredients together in a bowl and refrigerate until ready to serve. Serves 8 (1/2 cup servings).

Nutritional Information: Calories 130; Carbs 17g; Fat 6g; Protein 4g 

*Click here for a complete list of all Salads

I'll be off-line most of the weekend, but check back here on Tuesday where the contestants from the Home Grown Chef Challenge will have their recipes posted all throughout the day! They will have until midnight (est), Sunday, June 3, 2012 to get people to view their recipe. Once the Top 5 Recipes have been decided (based on the most page views), I will create a poll on the blog itself where YOU, the readers, can vote on YOUR favorite recipe. This will be done on Monday, June 4, 2012 and will run until Midnight (est) Wednesday, June 6, 2012. The recipe with the most votes will win a $50 Williams Sonoma Gift Card along with a customized bamboo cutting board. All winners will be announced by Thursday, June 7, 2012.

THANK YOU FOR ALL THOSE WHO HAVE SERVED! XO

Ribs with Honey Maple BBQ Sauce

May marks National BBQ Month and one of my daughter's favorite meals is barbecued ribs. I generally only make them during the warmer months, but they were on sale recently so I picked some up. I'm not a big fan of dry rubs, nor do I like my food to have a smokey flavor, so you won't see any flavored plank cooking here, sorry. Years ago, I started making my ribs this way by simmering them first, then cooking them and I have to say, you'll never cook ribs another way again. They are ALWAYS tender and fall off the bone when preparing them like this first. Half of the time, I even just throw them in the oven instead of grilling them so it doesn't make a sticky mess on the grates, but no matter what your preference, they still taste incredible! This is also the best way to make them if your cooking for a crowd as you can make them the day before, then just reheat with your sauce when you're ready to eat. 


I decided to make a sweet bbq sauce this time and it was finger licking good, just like a bbq sauce should be! 

Ribs with Honey Maple BBQ Sauce
2 Full Racks Pork Ribs
Prepared Honey Maple BBQ Sauce


Cut racks in half forming four racks. Place in a large pot, cover with water and bring to a boil. Reduce heat and simmer 1 1/2-2 hours. Remove ribs and brush with BBQ sauce. Either grill until the ribs are browned or bake at 425 degrees for 15-20 minutes. Serves 4-6. 


Honey Maple BBQ Sauce
1/2 c. Heinz Ketchup
1/2 c. Honey
1/2 c. Light Brown Sugar
1/4 c. Maple Syrup
1/2 tsp. Garlic Powder


Add all ingredients to a medium saucepan, whisk together and bring to a boil. Reduce heat and simmer until sauce thickens, approximately 10 minutes. Let cool. Makes 1 1/2 cups. 


Nutritional Information for every 2 ribs: Calories  339, Carbs 29g, Fat 17g, Protein 18g


Enjoy!


Thank you to everyone that has entered the two giveaway's I'm holding so far. Due to the way the winner is selected using Random.org, I can't comment after your posts but know I am reading them all and wanted to say THANK YOU! There is still time to enter, just click on the red link to be taken to the post. Good luck! 


1. Chinet Bakeware ends tomorrow, Wednesday, May 2nd, 2012 at 9pm EST. 
2. Outdoor Picnic Bundle ends Friday, May 4th, 2012 at 9pm EST.