With summer around the corner and grilling season in full swing, The team at Solutions Chiropractic Plus is sharing some of their favorites to make the perfect Black Hills barbecue.
Crispy Roasted Drumsticks
This first recipe comes from Dr. Mark Hyman, and quickly became one of our favorites. These drumsticks are a true crowd-pleaser and a great addition to any get-together. Show off at your next party or cookout and watch these become an instant hit!
Ingredients
Drumsticks:
- 12 organic chicken drumsticks (pasture-raised if possible), skin on
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Ranch:
- ½ cup avocado mayonnaise
- ½ cup canned coconut milk
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- 1 teaspoon dried onion flakes (or onion powder)
- ¼ teaspoon sea salt
- ½ lime, juiced
- ¼ cup fresh dill, chopped
Cooking Instructions
1. To kick things off, preheat the oven to 400°F.
2. Next, prepare the drumsticks. Combine the paprika, onion powder, garlic powder, cayenne, salt, and black pepper in a mixing bowl and whisk to combine. Dust the drumsticks on all sides with the seasoning.
3. Line a baking sheet with a cooling rack and arrange the drumsticks in a single layer.
4. Toss the pan in the oven and start baking. After 20 minutes, remove and flip each drumstick, bake for another 25 minutes or until the internal temperature reaches 165°F.
5. While you wait for the drumsticks, make the ranch by combining all of the ingredients in a bowl. Whisk to combine then chill in the refrigerator until ready to use. If you want extra crunch, cut some carrots and celery into sticks and set them aside.
6. Once the chicken is ready, serve warm with the ranch and veggies.
This recipe is simple and tasty, the perfect combination!
If chicken isn’t your style or you’re just looking for something fresh and exciting to bring to your next barbecue our next recipe should be a perfect match!
Grilled Shrimp with Mango Salsa
We found this recipe thanks to Tyler Florence over at the Food Network. If you need a light appetizer to accompany your main course we cannot recommend this recipe enough.
Ingredients
Salsa:
- 2 limes
- 2 mangos, diced
- 4 to 5 red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- ½ bunch fresh cilantro leaves, chopped
- ¼ cup extra-virgin olive oil
- Kosher salt and ground black pepper to taste
Shrimp:
- 12 large shrimp or prawns
- ¼ cup extra-virgin olive oil
- 1 lemon, juiced
- Kosher salt and ground black pepper to taste
Cooking Instructions
1. Start by tossing your shrimp with the lemon juice and olive oil in a large bowl.
2. Let that marinate for roughly half an hour while you start the grill and prep your salsa.
3. To begin the salsa, remove the peels and pith from your limes and cut between the membranes to remove segments and make “supremes”. Add these to a bowl and squeeze over the juice from your membranes.
4. Add your onion, radishes, mangos, cilantro, and seasonings to the bowl and mix well.
5. Grill the shrimp on each side until pink, depending on size this should take about 5 minutes.
6. Place warm, grilled shrimp on a platter, top with the salsa, and serve.
Our final recipe comes from Marlos Mission and is sure to wow the crowd at any summer party.
Pork Souvlaki
You’d be hard pressed to find anyone willing to complain about grilled meat and vegetables. Traditional Greek flavors and a bite of lemon make these skewers a savory summer snack. This particular version uses pork but feel free to mix it up and experiment with any protein or veggie combo you want!
Ingredients
Pork Skewers:
- 3 lbs boneless pork loin or shoulder, cut into 1.5″ cubes
- 3/4 cup olive oil
- 1/2 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 medium red onion, cut into 1.5″ cubes
- wooden skewers, soaked in water
Cooking Instructions
1. To prepare your marinade, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a large bowl.
2. Add in your cubed pork and coat well.
3. Cover with plastic wrap and let sit in the fridge for at least a 4 hours.
4. After the marination process is finished skewer your meat and vegetables with the wooden skewers. ( These should be soaked in water for at least 30 minutes prior to use )
5. Grill the skewers 3-4 minutes on each side, until the onions and pork are cooked through.
6. Remove from the grill and fill your plate!
Summer is a fun time to mix up your meals and make the transition to a healthier lifestyle, especially with an experienced guide. We hope you’ll give our recipes a try the next time you get together with your loved ones this summer. For more insights into clean eating and making the transition to a healthier lifestyle speak with our nutrition experts today!
Call to make your appointment with Victoria at Solutions Chiropractic Plus and take the first step towards a happier, healthier you!
