This week my goal is to get rid of the meat in my freezer. I always stock up on meat when it is on sale but sometimes I forget about it and it gets pushed to the back of the freezer. So I have decided that I am not buying any meat this week. Whatever we are eating is going to come out of the freezer!

Monday: Cola Ribs, Grilled Corn, Butterbeans
Tuesday: Herb Chicken Burgers, Grilled Potato Salad
Wednesday: Chicken Stir Fry with Vegetables
Thursday:Picadillo, Fresh Salsa, Black Beans
Friday: Triple Citrus Chicken, Chopped Salad


Monday: Cola Ribs, Grilled Corn, Butterbeans
Cola Ribs
So I used the sauce and spice rub recipe, but I did cook my ribs differently. I like for my ribs to end of the grill so the sauce has that smoky caramelized taste.

Spice Rub and Ribs
2 1/2	tablespoons light brown sugar
1 1/2	tablespoons paprika
1 1/2	tablespoons pepper
2	teaspoons salt
1	teaspoon Chinese five-spice powder
2	racks baby back ribs (about 1 1/2 pounds each), membrane removed (see note)
2	cups wood chips , soaked for 15 minutes
Cola-Barbecue Sauce
4	cups cola
1/2	onion , cut into large chunks
1/4	cup water
1 1/4	cups ketchup
1	tablespoon red wine vinegar
2	teaspoons yellow mustard
1 1/2	teaspoons Worcestershire sauce
1/4	teaspoon vanilla extract

1. For the spice rub and ribs: Combine sugar, paprika, pepper, salt, and five-spice powder, breaking up any lumps. Reserve 2 tablespoons for sauce. Dry ribs with paper towels and rub all over with remaining spice mixture. (Ribs can be wrapped tightly in plastic and refrigerated for 24 hours.)
2.Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.) Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
3. For the sauce: While ribs are barbecuing, bring cola to boil in large saucepan. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 40 minutes. Meanwhile, process onion and water in food processor until finely ground. Transfer mixture to fine-mesh strainer set over bowl and press on solids to collect as much liquid as possible; discard solids. Whisk 1/4 cup onion juice, ketchup, vinegar, mustard, Worcestershire, and reserved spice mixture into pot with reduced cola. Simmer until slightly thickened, about 10 minutes. Off heat, stir in vanilla.
4. Towards the end of the cooking time. Start the charcoal in a chimney starter and let come till it is covered in gray ash. Dump charcoal in a double layer on one side of the grill. Cover the grill and heat for 5 minutes. Scrape the grill clean.
5. Remove ribs from the oven and place bone side down on the cool side of the grill. Baste with sauce place lid back on grill and cook for 10 minutes. Flip ribs(carefully) and baste the bone side and cook for another 10 minutes. Flip one more time and baste again.
6. Remove ribs from grill allow to rest 10-15 minutes then serve with extra sauce.

Spice and Sauce from Cookscountry.com

Tuesday: Herb Chicken Burgers, Grilled Potato Salad
The potato salad recipe is posted in a previous blog.

Herb Chicken Burgers
This recipe is based on a Martha Stewart recipe with a few changes of my own.

2 tablespoons olive oil
2 shallots, minced
1 pound ground chicken
2 tablespoons finely chopped basil
1 tablespoon finely chopped parsley
2 teaspoons Dijon mustard, plus more for serving
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 Slices of Fontina or White Cheddar
4 rustic rolls, for serving
Lettuce, for serving
Sliced Tomatoes, for serving

1. Heat 1 tablespoon oil in a medium saute pan over medium heat. Add shallots; cook, stirring, until they are soft and translucent, about 2 minutes. Remove from heat, and set aside.
2. In a large bowl, mix together chicken, basil, parsley, and 2 teaspoons mustard. Season with the salt and pepper. Divide meat into four equal parts, and form into patties.
3. Grill over a single layer of charcoal for about 4 minutes per side. Serve with toasted rolls, cheese, extra mustard, lettuce, and tomatoes.
   

Wednesday:Chicken Stir Fry

To make the chicken easier to slice, freeze it for 20 minutes, until it is firm but not frozen. Prepare the stir-fry ingredients while the chicken marinates.

Chicken for Stir-Fry
1/4	cup soy sauce
1	cup water
1	pound boneless, skinless chicken breasts , trimmed of excess fat, and cut into 1/4 inch thick slices and 1-2 inch chunks
2	tablespoons toasted sesame oil
1	tablespoon cornstarch
1	tablespoon unbleached all-purpose flour
1	tablespoon white sesame seeds
Stir-Fry
1/2	cup low-sodium chicken broth
3	tablespoons soy sauce
1	tablespoon plus 1 teaspoon Asian chili sauce
1	tablespoon plus 1 teaspoon granulated sugar
1	teaspoon cornstarch
1	tablespoon white sesame seeds , toasted in small dry skillet until golden, about 4 minutes
2	teaspoons toasted sesame oil
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	teaspoon minced fresh ginger
	peanut oil or vegetable oil
1	pound green beans , cut on bias into 1-inch pieces
8	ounces mushrooms , stems removed, caps sliced 1/8 inch thick

Instructions

1. Combine soy sauce and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.

2. Mix sesame oil, cornstarch, flour, and sesame seeds in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated.

3. Whisk chicken broth, soy, chili sauce, sugar, cornstarch, 2 teaspoons sesame seeds, 1 teaspoon sesame oil, and 1 teaspoon garlic in small bowl to combine; set aside. Combine remaining 2 teaspoons garlic, ginger, and 1 teaspoon peanut oil in small bowl; set aside.

4. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.

5. Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add green beans and cook, stirring occasionally, 1 minute; add mushrooms and stir-fry until mushrooms are lightly browned, about 3 minutes. Push vegetables to sides of skillet to clear center; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 30 to 45 seconds; stir mixture into beans and mushrooms. Continue to stir-fry until beans are tender-crisp, about 30 seconds longer; return chicken to skillet. Whisk sauce to recombine, then add to skillet; reduce heat to medium and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to serving platter, drizzle with remaining teaspoon sesame oil, and sprinkle with remaining teaspoon sesame seeds. Serve immediately.

Thursday: Picadillo, Salsa, Black Beans
I have posted the Picadillo recipe and the Black Bean recipe in previous blogs.

Friday: Triple Citrus Griled Chicken, Chopped Salad
The chopped salad recipe is in a previous blog.
The chicken recipe is really good. Make sure to break the breast bone with the heal of your hand to flatten it really well. If you don't have a whole chicken use split chicken breasts instead.

Extras: Strawberry Poke Cake
This recipe is soooo Good! It is the essence of summer!