Tag Archive: NASCAR

Hooray for the Red, White and Blue!

I’m rather patriotic.  I tear up at the Star Spangled Banner unless some twit is singing it on tv at a football game or NASCAR.  A certain amount of dignity is required, I think.  I love 4th of July parades, fireworks displays and bands.  The Boston Pops can keep me in tears. My high school band was a very special group of students.  We all felt pride when it came to the National Anthem and our school song.  I’m going to get to be a part of that in September at a high school reunion at homecoming.  (Hanky alert!)

I had to come up with a food for the 4th and chicken is my “go to” food.  Plus it is white.  Blue potatoes.  I never thought I would cook blue potatoes, but what better opportunity to use some of those little things.  Paula and I agree – potatoes are one of our favorite foods.  These little tiny things can’t have too many carbs in them.  Red is for tomatoes and red onions.  This is a simple recipe.

Red, White and Blue Chicken Skewers

  • 1 package of chicken tenderloins cut in half or 3 boneless, skinless chicken breasts cut in strips lengthwise
  • 4 medium tomatoes, cut in half
  • 1 large red onion, cut in 8ths
  • 8 small blue potatoes, left whole
  • Salt and pepper
  • Low-fat salad dressing or your favorite marinade

I pre-cooked the potatoes in the microwave for about 4 minutes on a glass plate. Spread  the chicken with low-fat Italian salad dressing.  You could certainly make your own dressing.  Then I used metal skewers or you can pre-soak some wooden skewers for the kabobs.

To assemble the kabobs:

  1. Onion
  2. Chicken
  3. Tomato
  4. Chicken
  5. Potato
  6. Chicken
  7. Tomato
  8. Chicken
  9. Potato

This should make 4-5 kabobs depending on the length of your skewer.  Mine were about 10” and it made 4 very full kabobs.

After assembling salt and pepper and add an additional herb.  I chose a garlic/herb seasoning with no sodium.

I put these on a hot grill and cooked for about 7 minutes on one side and about 6 minutes on the other.  Only turning once so the tomatoes don’t fall apart.  Use tongs and turn them by using a piece of the chicken to hold on to as you turn.

Additional salad dressing can be added to one side before you turn and on the other side after turning.   Remove to a platter and allow to rest while you assemble your salad.

Revvvvvvv Your Engines for a Burger Bash


Nascar BurgerIts that time of year…and we are sooooo ready for NASCAR events to begin.  For Tumbleweed Contessa’s family, NASCAR means barbecue.  We began our preparations with a trip to the Savory Spice Shop at the Arboretum in Austin.  Armed with some cumin and other unexplored spices, we are ready to get grilling (or have a man in the house do so.)  There was a family meeting on whether to have turkey, beef, chicken or veggie burgers (really, who has a veggie burger?)  We decided on beef and hit the store – while we use a lean beef, don’t go too lean because you lose all the flavor.  You can flavor your meat as we have suggested below or with variations (add some chopped shallots, onions, chives or jalapeños) and go heavier or lighter on the seasonsings depending on your taste.

We also like to make our burgers smaller — go sliders!  You can pick up slider buns at most local grocery stores.  You can also ask them order those buns if they are not regularly stocked.  My store does not regularly stock them.  Once they are grilled, the toppings complete your unique slider or burger.  We have ketchup, mustard, mayonaise, red onions, pickles, olives for olive tapenade, lettuce, tomato, jalapeño, and a variety of cheeses to melt over the top (American, blue, swiss, cheddar, jack, pepper jack.)  For a tangy twist, flavor your mayonaise with your favorite flavor.  I like balsamic vinegar and Worstershire, horseradish or wasabi — just a little goes a long way.

Today, we have agreed to have some chips and baked beans, but any of your favorite burger side dishes will do just fine. Rev your engines because its time to get back to NASCAR and time to get grilling with our burger bash!  Its a Slider celebration!

  • 2 pounds ground beef (93% lean)
  • 5 tablespoons Montreal Steak Seasoning (or your favorite steak seasoning)
  • 2 tablespoons Worstershire Sauce
  • 3 tablespoons of your favorite barbecue sauce
  • 2 tablespoons of chili powder

Mix it all up and let the mixture rest for about 15 minutes, while you chop the toppings.  Shape them into balls of about 1/3 cup and flatten them out.  Make sure to put a thumb print smack dab in the middle so they cook evenly.  Since its raining today, we are grilling inside on the grill pan over medium-high heat for about 3 minutes on your first side and 2 minutes on the other.  A little longer if you like them cooked more than medium. Melt the cheese before removing from the grill and you are ready to eat.

This makes between 12 and 16 sliders.

I updated this for the Grilling party at This Week’s Cravings in August.  Still good!