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Watermelon Margaritas

From Cooking Light, July 2010

YIELD: 6 servings

Ingredients
2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)
Lime wedges or watermelon balls (optional)

Preparation
1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.

Posted on » by Dana & Nancy » Theme:

Tomato Feta Pasta Salad

From: foodnetwork.com, Ina Garten – Barfeoot Contessa

Ingredients
1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Posted on » by Dana & Nancy » Theme:

BBQ Chicken Sandwiches

from allrecipes.com: Sarina

Ingredients
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)

Directions
1.Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
2.In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
3.When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

**Note that we used chicken thighs and boneless breasts. Dana barbecued on the grill and then we shredded.