This taco supper is fast and really good. Shred the meat from a store-bought rotisserie chicken. Grill fresh pineapple and onion slices until they’re brown.  Slice an avocado. Then, fill your taco shells with chicken, avocado, grilled pineapple, and chopped fresh cilantro. Give everyone a slice of fresh lime. It’s the grilled pineapple that makes the gang happy.

Photo: Dana McMahan/flickr, creative commons

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Peanut butter and soy make the most delicious marinade for grilled chicken. In a plastic zippered bag, add a couple of tablespoons of peanut butter, a glug of soy sauce, and a minced garlic clove. Squish it around to blend. Add the chicken breasts and squish the bag again until the chicken’s well coated. An hour in the fridge and you’re ready for the grill. Just before serving, I add a squeeze of fresh lime. Three ingredients – peanut butter, soy sauce and garlic.  (Sometimes I add a little fresh diced ginger and a glug of Frank’s hot sauce to the marinade bag. Feel free to make this recipe yours!)

Photo: Pixabay.com

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Here’s how to make the world’s easiest citrus grilled shrimp. First, squeeze fresh orange and lime juice into a bowl. Add some minced garlic and let it sit for a few minutes so the flavors  combine. Now, all you do is brush that citrus-garlic mixture on your shrimp just before grilling. Add a little olive oil to the leftover sauce in the bowl to dress your salad, then top the greens with the grilled shrimp.  (Feel free to have fun with this tip…if you want, add fresh cilantro, diced jalapeños, chopped shallots and tequila to the sauce.)

Image: Pixabay.com

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Jar food is summer fun. Make picnic salad in a jar. Add food in layers, starting at the bottom with couscous, then chopped olives, then tuna, then chopped lettuce and scallions dressed with vinaigrette. Put the lid on for transport. Looks pretty and tastes great. And you can make vinaigrette by adding equal parts oil and vinegar to the dregs in the jam jar. Shake vigorously and pour it in.

Photo: Julia Frost, flickr/creative commons

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We know you’ve got a big grilling weekend coming up, so listen to Chris Prosperi’s method for seasoning grill grates first. All you’ll need is a salt water mix, a rag, and your grilling tongs.

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Enjoy a 3-ingredient comfort supper of baked sweet potatoes topped with shredded chicken and barbecue sauce. It’s absurdly easy. Buy rotisserie chicken on the way home. Slice sweet potatoes in half horizontally and roast them for a half hour in the oven, skin side down on a baking sheet, until they’re soft. Put shredded rotisserie chicken in a saucepan with your favorite bottled barbecue sauce for ten minutes. Top each sweet potato half with the barbecue chicken mixture. Add more sauce if you’d like, or chopped scallions, or sprinkle with crushed tortilla chips. Delicious!

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We’re bringing this favorite dessert idea from Jacques Pepin back because, well, we LOVE Jacques of course, and we know you’ve got lots of beautiful ripe strawberries left over from the weekend’s cookout. There isn’t an easier dessert to pair with glasses of Prosecco.

Photo: Pixabay.com, creative commons

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If you want the crispy oyster equivalent of escargot, which is phenomenal, make the oysters the way the Japanese do. Drain some freshly shucked oysters, coat them evenly and lightly with cornstarch —not flour — cornstarch. In a fry pan, heat a little olive oil, butter and grated fresh garlic. When the butter melts, add the oysters with salt and pepper. Cook them 2 or 3 minutes per side, until golden crispy. Heaven on a toasted hot dog roll with a touch of tartar sauce.

Photo: Bernice Sheppard/flickr, creative commons

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Make a quick, irresistible appetizer for friends and family: grilled pita bread with fresh garlic and Parmesan cheese. Rub one side of the pitas with a peeled garlic clove and brush them with extra virgin olive oil. Add a sprinkle of salt and grill the pitas, oil-side down. Brush the tops with oil while they’re cooking and as soon as one side is lightly brown, flip them. Once both sides are brown, remove the pitas, add some freshly grated Parmesan cheese, cut the pitas into wedges and serve them warm. They’re crispy, garlicky, and wildly good.

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Want to make the easiest and best garlic bread? Every guest loves it. A stick of butter, softened. A few cloves of garlic minced up. Mix the garlic and butter together. Smear that onto each side of a baguette that’s split in half horizontally. Sprinkle on some freshly grated Parmesan cheese and bake it at 400° for about 10 minutes. Cut the halves into slices and watch them disappear. Somehow, garlic bread goes with everything.

Photo: Jason Lam/flickr, creative commons

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