Page 21 - Florida Sentinel 6-28-18

Recipes
This year, give the fireworks a run for their money with a delicious and un- forgettable 4th of July menu.
From corn on the cob to bb-q chicken to peach cobbler, these healthy and delicious 4th of July recipes are sure to have you feeling proud of yourself for eating well during the holiday.
No matter how you celebrate the holiday — Bthese easy 4th of July recipes are sure to please.
Directions: Step 1: To prepare sauce, combine first 6 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; simmer 15 to 20 minutes or until thickened.
Step 2: To prepare chicken, combine
garlic powder, chili powder, paprika,
cumin, salt, and black pepper in a small
bowl. Loosen skin from breast halves by
inserting fingers, gently pushing be-
tween skin and meat. Rub the spice mix-
ture evenly under loosened skin; let stand at room temperature 30 minutes.
Step 3: Preheat grill to medium-high heat, lighting only one side of the grill to enable both direct and indirect grilling.
Step 4: Coat grill rack with cooking spray; place chicken, skin side down, on lit side of grill (direct heat). Cover and grill 8 minutes on each side. Remove skin from chicken; discard skin. Baste chicken with sauce mixture. Move chicken to the unlit side of the grill (in- direct heat). Cover and grill an additional 5 minutes on each side or until done, basting every minute. Serve with remaining sauce.
Watermelon Salad with Feta and Cucumber Pickles
Ultimate BBQ Chicken
Ingredients:
This chicken is wonderfully moist, with a smoky sauce that will have you firing up the grill year-round. In our ultimate BBQ makeover, we remove the skin just before the chicken finishes grilling.
Skip the canned baked beans in favor of our fuss-free version, which saves up to 300mg sodium per serving. Adobo sauce and bacon build a smoky backbone, while peak-season peaches offer sweet contrast.
1/3 cup organic ketchup
2 tablespoons water
1 tablespoon honey
2 teaspoons canned chipotle chiles in adobo sauce
Slow Cooker Bourbon Peach Baked Beans
1/4 teaspoon black pepper
4 bone-in, skin-on chicken breast halves (about 3 lb.)
2 teaspoons cider vinegar 1 teaspoon Dijon mustard 2 teaspoons garlic powder 2 teaspoons chili powder 1 teaspoon paprika teaspoon ground cumin teaspoon kosher salt
Cooking spray
Ingredients:
3 center-cut bacon slices, chopped Cooking spray
2 (15-oz.) cans unsalted cannellini beans, drained and rinsed
2 (15-oz.) cans unsalted pinto beans, drained and rinsed
2 ripe peaches (about 1 lb.), peeled and finely diced (about 2 cups)
2 garlic cloves, minced
1/2 cup organic ketchup
1/2 cup bourbon
1/4 cup pure maple syrup tablespoons balsamic vinegar 1 tablespoon Dijon mustard
2 teaspoons chopped canned chipotle chiles in adobo sauce
2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black
pepper
Directions: Step 1: Heat a large nonstick skillet over medium-high. Add bacon, and cook, stirring occasionally, until crisp, 4 to 5 minutes. Remove bacon from skillet.
Step 2: Coat inside of a 4-quart slow cooker with cooking spray. Add bacon, beans, and remaining ingredients. Stir well. Step 3: Cover, and cook on LOW 4 to 6 hours. Keep covered until beans are ready to serve.
Ingredients:
1 cup sugar
1 cup cider vinegar
1/2 cup water
1 teaspoon kosher salt
2 teaspoons mustard seeds
1 1/2 teaspoons wasabi powder
3 tarragon sprigs
1 English cucumber, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons sherry or white wine vine- gar
watermelon
3 ounces feta cheese, crumbled (about 3/4 cup) 1/2 cup chopped fresh mint1/4 cup sliced pitted
kalamata olives1/4 cup chopped fresh dill
Directions: Step 1: Combine first 7 ingre- dients in a medium saucepan over high heat; bring to a boil. Remove pan from heat; cool completely. Place cucumber slices in a large bowl; pour vinegar mixture over cucumbers. Cover and chill cucumber and vinegar mix- ture 8 hours or overnight.
Step 2: Combine oil, vinegar, and sumac, if desired, in a small bowl, stirring well with a whisk. Strain cucumbers; discard liquid and tarragon sprigs. Place about 2 tablespoons cucumbers on each of 8 plates. Place 1 cup watermelon cubes on each plate. Top water- melon evenly with cheese, mint, olives, and dill. Drizzle evenly with vinaigrette.
FRIDAY, JUNE 29, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B