Summer, a time for being at the lake, sunshine, picnics and, of course, BBQs and cold beverages – especially with the Fourth of July holiday just a couple days away.
I do enjoy BBQs and cold beverages, even if I don’t have a grill of my own.
I usually find recipes that I can tweak a little and make as if I were outside on a deck grilling, except I am probably inside, with air conditioning, in my kitchen, using my George Foreman. I guess I am technically still “grilling.”
I love BBQ chicken; it has been a favorite of mine for a long time. One of the recipes that I am going to share with you doesn’t even use a grill, but it still involves BBQ!
This would be a wonderful appetizer to bring to a picnic, or any event really. I happened to stumble across this recipe in a “Taste of Home” cookbook that I have. This BBQ chicken pizza roll-up is simple to make and oh-so yummy.
Along with summer picnics and grilling, I also think of my go-to drink: margaritas. I love me a nice blended margarita while sitting outside in a chair, soaking up some sun.
To me, summer and margaritas go hand-in-hand. So, when I found a recipe for margarita bars, well… I was in heaven.
They’re basically lime bars with a hint of orange and splash of tequila. So, margarita.
I may have put more than a “splash” of tequila in my bars, but it is all about personal preference. Personally, I love more, haha.
The tequila can be left out if you want or need to exclude it. Just add more orange or lime juice (notes in the recipe). These bars are super easy and they’re the perfect dessert for summer.
Stopping after just having one, well, that might be the hard part.
If you have questions/comments for me about a recipe, feel free to email me at email@example.com.
BBQ Chicken Pizza Roll-Up
-1 tube (13.8 ounces) refrigerated pizza crust
-1/4 cup honey barbecue sauce
-1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
-1-1/2 cups shredded, cooked chicken breast
-1 small red onion, finely chopped
-1/4 cup minced fresh cilantro
-1 teaspoon Italian seasoning (optional)
-1 egg white
-1 tablespoon water
-1/4 teaspoon garlic powder
-On a lightly floured surface, roll crust into a 12×9” rectangle; brush with sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning (if desired).
-Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam-side down on a baking sheet coated with cooking spray.
-Beat egg white and water; brush over top. Sprinkle with garlic powder. Bake at 400 degrees for 15-20 minutes or until lightly browned. Cool for 10 minutes before slicing. Yield: 2 dozen.
-1-1/2 cups graham cracker crumbs
-7 tablespoons unsalted butter, melted (no substitutions – use real butter)
-2-1/4 cup granulated sugar, divided
-1/3 cup fresh lime juice (from about 5-6 limes)
-1 teaspoon lime zest
-1 tablespoon fresh orange juice
-1 tablespoon tequila, (optional – can omit and use extra tablespoon lime or orange juice instead)
-1/4 cup all-purpose flour
-Powdered sugar, for dusting
-Preheat oven to 350 degrees. Line a 9×9” pan with foil or parchment paper and spray with cooking spray.
-Mix crumbs, 1/4 cup sugar and melted butter with a fork in a large bowl. Press into bottom of the prepared pan. Bake for 12 minutes.
-While crust is baking, prepare the filling. Whisk the eggs with remaining 2 cups sugar. Whisk in juices, zest and tequila. Add flour, then whisk until no lumps remain.
-Pour lime mixture slowly and carefully over hot crust, then continue baking for about 25 minutes until the top starts to brown and is no longer translucent.
-Cool bars completely before cutting. (It’s easiest to cut cold bars, so I suggest chilling them before cutting.)
-Dust the tops with powdered sugar. Store in refrigerator for up to 3 days.