July 2, 2020

Dining with Doris: 4th of July Ideas!

In every edition of the Benefit News, you will find a section full of recipes that will get your mouth watering: Dining with Doris! In this bi-annual magazine spread, our amazing member Doris opens up her recipe book and kitchen to us to share a few of her favorite recipes. As we approach another holiday weekend, here are a few recipes Doris thinks you might want to test out while you’re cooking on your grill!

Barbecued Chicken

Serves: 6 people

You will need:
– 1 cut-up chicken
– 6 ounces Coca-Cola
– 1 cup barbecue sauce
– 1 tsp. salt

Cooking Directions: Layer chicken in a baking pan. Combine remaining ingredients and pour over chicken. Bake covered for 1 hour at 300 degrees. Uncover and bake an additional 30 minutes. 

Shish Kabobs

Serves: 6-8 people

You will need:
– ½ cup ketchup
– ½ cup sugar
– ½ cup soy sauce
– 1 tsp. garlic powder
– 1/2 tsp. ground ginger
– 2 pounds beef sirloin, (1 inch thick cut into 1 ½ inch cubes)
– Fresh pineapple chunks
– Zucchini in 1-inch chunks
– Medium size whole mushrooms
– Boiling onions
– Green or red pepper cut into 1-inch pieces

Cooking Directions: Combine first 5 ingredients. Toss with beef. Cover and refrigerate overnight. Drain and save the marinade. Thread meat, fruit, and vegetables alternately on long skewers. Grill over hot coals for 15-20 minutes turning often until desired doneness. Simmer marinade in a saucepan for 15 minutes. Serve with marinade.

Justin’s Salmon

Serves: 3-5 people

You will need:
– 1 ½ pounds salmon filet with skin
– 4 lemons
– 2 tsp. salt
– 2 tsp. black pepper
– 2 Tbsp. Coconut oil

Cooking Directions: Wash salmon in cold water and pat completely dry. Rub salmon with liquified coconut oil. Place in a 9×13 inch pan. With both sides oiled, place skin side down. Sprinkle with pepper, juice of 3 lemons, and salt. Let juices flow under salmon. Thinly slice the fourth lemon and place several slices on top. Sprinkle more pepper on top. Let stand for 10 minutes.

Heat oven to 500 degrees. Switch to broil and heat to 525 degrees. Broil salmon for 6 minutes—it should start to burn on the edges. Turn off the broiler and remove salmon from the oven. Set the oven to bake at 340 degrees and cook for another 8 minutes. Turn oven off completely and let fish cook another 7 minutes. Take your dish out of the oven and let it sit for 2 minutes before serving.

Tomatoes on the Grill

Serves: As many people as you’d like!

You will need: 
– Tomatoes, one for each person
– Salt
– Pepper
– Fresh basil, parsley, and thyme chopped

Cooking Directions:
Cut a cross ½ inch deep into the top of each tomato and stuff with chopped herbs to your preference. Sprinkle with salt and pepper. Wrap in foil and place on a heated grill for ½ hour.

Chocolate Zucchini Cake

Serves: 20 people (or less with leftovers!) 

You will need:
– 2 cups flour
– 1 cup sugar
– ¾ cup cocoa
– 2 tsp. baking soda
– 1 tsp. baking powder
– ½ tsp. salt
– 1 tsp. cinnamon
– 4 eggs
– 1 ½ cup vegetable oil
– 3 cups grated zucchini
– ¾ cups chopped walnuts

Cooking Directions:
Combine the first 7 ingredients in a mixing bowl. Add the eggs and oil and mix well. Fold in the zucchini and walnuts and turn out into a 9×13 inch cake pan. Bake 50-60 minutes at 350 degrees. Frost with cream cheese frosting. This is excellent—especially on the second day!

A Note From Doris…

In this most unusual time in our nation’s history, we are learning to be thankful for the simple joys of eating at home with our families. Barbecuing and grilling produce some of the most savory of foods, and the recipes here are among those that get rave reviews from our family.

The fall-off-the-bone barbecued chicken and beef recipes couldn’t be easier to throw together and forget about in the oven. And although the shish kabobs take a little more planning, they are well worth it for the beautiful presentation—your family will be impressed! The herb stuffed and grilled tomatoes are fabulous—and a particularly good way to use up that excess summer tomato crop. Speaking of excess—how about putting some of that zucchini in a chocolate cake. Sounds like a win-win to me! Please enjoy these recipes and hopefully, we will all be able to see one another very soon! 

Check out other articles in this issue of the Benefit News by clicking here

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