Avocado pasta with fresh corn and BBQ chicken recipes!
Avocado pasta with fresh corn
Yield: 4 servings Prep: 0:05 Total time: 0:20
Ingredients
• Freshly ground black pepper
• 2 avocados
• 1 lb. orecchiette pasta
• Kosher salt
• 1 c. chopped parsley
• 7 oz. basil pesto
• 2 ears fresh corn
Directions
1. Boil water in a in an 8 quart pot and season it with salt. As per the instructions given on the packet, cook pasta. Drain the pasta and take cool water to rinse it till cool.
2. In the pasta water, cook corn for about 2-3 minutes. Drain it and rinse under cold water. Mix avocado and pesto in a large mixing bowl, using a fork, mesh them lightly and then season with pepper. Toss with parsley and pasta together.
3. Take a large platter and serve on it. Garnish it with parsley and top with corn.
BBQ Chicken
Yield: 8 servings prep: 0:30 total time: 2:45
Ingredients
• 1/4 c. brown sugar
• Kosher salt
• 1 c. barbecue sauce
• 1 lb. boneless skinless chicken
• Juice of 2 limes
• Freshly ground black pepper
• 2 cloves garlic
• 2 c. water
• 2 tbsp. salt
Directions
1. Place chicken in a large Ziploc bag and until thick, pound it. Whisk salt, water, sugar together in a large mixing bowl till well combined. In the Ziploc bag, pour brine and refrigerate it for 2 hours (preferably) but at least for 15 minutes.
2. From the brine, remove the chicken and then discard the liquid.
3. To medium, heat the grill. Add chicken to it and season it with pepper and salt. Grill per side for about 6 minutes.
4. Whisk lime juice, barbeque sauce and garlic together in a medium bowl. Until, cooked through, baste the chicken and keep flipping it occasionally.
