Memorial Day is just around the corner and cookouts are sure to be in abundance. My dear friend Janean, otherwise known as the Fredericksburg Foodie, is on the blog today with two mouth-watering recipes that are sure to delight this Memorial Day weekend. The Sweet Tea grilled chicken is a perfect way to ring in the season, and the Summer Sorbet Cake is as patriotic as they come for a weekend of celebration and remembrance. Welcome back to the blog, Janean! Thanks for sharing these amazing recipes with us.
Memorial Day Cookout Classics: Sweet Tea Chicken and Summer Sorbet
Last month, a group of friends and I completed our first Whole 30. It was hard—like really, really hard! I’m a sweets lover, and I didn’t even realize how addicted I was until about the third day. However, with girlfriends who inspired me daily with their meal planning and beautiful food pics, I kept going and made it through Day 30! The most missed item: sweet tea. Is there a better drink on this planet?? With that in mind, I’ve been drinking all the tea in town these past few days and will be making Sweet Tea Grilled Chicken this Memorial Day weekend.
Sweet Tea Grilled Chicken
2 family size tea bags
1/2 c. light brown sugar, firmly packed
1/4 c. kosher salt
1 small sweet onion, thinly sliced
1 lemon, sliced
1 tbs. minced garlic
2 rosemary sprigs
1 tbs. fresh cracked black pepper
2 c. ice cubes
8 – 10 pieces thighs and drumsticks
Bring 4 cups water to a boil in large heavy saucepan. Add tea bags, remove from heat, cover and steep for 10 minutes.
Discard tea bags. Stir in sugar until dissolved, then add all remaining ingredients except the chicken.
Once fully cooled add chicken and place mixture into large zip-top freezer bags, seal. Place bag in baking dish and chill for 24 hours.
Remove chicken from marinade, pat dry with paper towels. Light one side of grill, heating to 300-350. Place chicken, skin side down on unlit side and grill, covered with grill lid for 30 minutes. Turn chicken and grill an additional 40 minutes until cooked through. Transfer chicken, skin side down to lit side of the grill, grill for 2-3 minutes until skin is crispy. Baste the chicken with peach BBQ sauce just before removing from the grill. Enjoy!
The second most missed item during Whole 30: cake. I’m a baker, I bake, it’s what I do! No cake for 30 days was tough stuff! This weekend, I’ll be making the first of many Summer Sorbet Cakes. This super simple, semi-homemade dessert has an absolutely lovely presentation for a patriotic holiday.
Summer Sorbet Cake
1 16oz. frozen pound cake
2 pints raspberry sorbet
1 ½ c. whipped topping or homemade whipped cream
1 c. mixed berries, fresh
Remove pound cake from container, set aside. Line the container with plastic wrap so that the plastic hangs over the sides.
Carefully slice the pound cake in half, lengthwise. Then slice each piece in half again. You will have four long slices. Place one layer in the bottom of container and top it with a layer of sorbet. Spreading evenly. Repeat with all the layers, ending with the final layer of pound cake. Wrap cake tightly and place in the freezer until solid (about 5 hours). Before serving, remove cake from container, and remove plastic wrap. Place on a serving platter and top with whipped cream and berries. Serve immediately. Enjoy!
Wishing you all a weekend full of family, rest and gratitude for those who have served on this Memorial Day weekend.
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