5 recipes, 5 ingredients or less
What does it take to bring out your inner chef and wow a crowd? It just takes five.
These five recipes use five ingredients or less for kicked-up dishes that are perfect for a backyard barbecue or summer party. And the best part — they're quick and easy.
By using versatile ingredients such as picante sauce and salsas as marinades, add-ins and toppings, you cut down on prep time without cutting out flavor. And that means you can take five and relax — and enjoy the party, too.
Prep: 5 minutesCook: 40 minutes¾ cup picante sauce¾ cup barbecue sauce2 pounds chicken parts, skin removed1 cup uncooked regular long-grain white rice2 green onions, sliced (about ¼ cup)Stir picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for rice.Lightly oil grill rack and heat grill to medium. Grill chicken for 20 minutes. Brush chicken with remaining picante sauce mixture. Grill for 20 minutes more or until chicken is cooked through, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture.Cook rice according to package directions without salt. Stir in reserved 3/4 cup picante sauce mixture and onions. Serve rice with chicken. Makes 4 servings.Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with chopped fresh basil. For dessert serve pineapple chunks.
Prep time: 5 minutes1¼ cups Salsa Verde¼ cup olive oil1 tablespoon cider vinegar¼ teaspoon ground black pepperMixed salad greensBeat salsa, oil, vinegar and black pepper with fork or whisk in medium bowl. Pour over salad greens, tossing lightly until coated. Makes 1 cup.Salsa Verde Shrimp: Toss ½ pound hot cooked shrimp and ¼ cup vinaigrette in medium bowl. Serve over hot cooked rice. Serves 2.Salsa Verde Shrimp Salad: Toss ½ pound cold cooked shrimp, ¼ cup vinaigrette and 4 cups mixed salad greens in large bowl. Serve immediately. Serves 2.
Prep time: 20 minutesCook time: 10 minutes2/3 cup picante sauce1 can (about 8 ounces) tomato sauce3 tablespoons packed brown sugar2 tablespoons lemon juice1½ pounds large shrimp, peeled and deveinedStir picante sauce, tomato sauce, sugar and lemon juice in large bowl. Add shrimp and toss to coat.Thread shrimp on 12 skewers.Lightly oil the grill rack and heat grill to medium. Grill the shrimp for 10 minutes or until cooked through, turning and brushing often with picante sauce mixture. Discard any remaining picante sauce mixture. Makes 6 servings.Tip: For even easier preparation, buy frozen large shrimp already peeled and deveined. Just thaw and use instead of fresh shrimp.
Prep time: 5 minutesCook time: 10 minutes1 pound ground beef½ cup picante sauce4 hamburger rolls,splitThoroughly mix beef and picante sauce. Shape mixture into 4 (½-inch-thick) burgers.Grill burgers 10 minutes or until desired doneness, turning once and brushing often with additional picante sauce.Serve burgers on rolls with additional picante sauce.Serving Suggestion: Serve with coleslaw or fresh cut vegetables and ranch dressing for dipping and corn-on-the-cob. For dessert — sliced watermelon or fresh fruit salad. Makes 4 servings
Prep time: 15 minutesCook time: 5 minutes½ cup picante sauce½ cup sour cream1/3 cup grated Parmesan cheese½ pound fettuccine, cooked and drained2 tablespoons chopped fresh cilantro leavesHeat picante sauce, sour cream and cheese in a 2-quart saucepan over medium heat until mixture is hot and bubbling.Place fettuccine and cilantro into a large serving bowl. Add mixture and toss to coat. Serve with additional picante sauce. Makes 4 servingsTip: You can use mild, medium or hot picante sauce in this recipe.
