Vickie - 150 Backyard Cookout Recipes

Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patchwas born.

We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.

Hard to believe its been over 30 years since those kitchen-table days! From that original littleGooseberry Patchfamily, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.

One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to theGooseberry Patchfamily!

JoAnn & Vickie

Visit our website anytime

www.gooseberrypatch.com

18008546673

Zesty with citrus flavors, this chicken is terrific for tailgating!

6 boneless, skinless chicken breasts

1/2 c. brown sugar, packed

1/4 c. cider vinegar

3 T. coarse mustard

juice of 1 lime

juice of 1/2 lemon

3 cloves garlic, pressed

1-1/2 t. salt, or to taste

pepper to taste

6 T. oil

Garnish: lemon slices, chopped fresh herbs

Place chicken in a large plastic zipping bag; set aside. In a bowl, combine remaining ingredients except oil and garnish. Blend well; whisk in oil. Add brown sugar mixture to chicken; seal bag. Refrigerate for 8 hours to overnight, turning occasionally. One hour before serving time, bring chicken to room temperature; prepare charcoal grill. Place chicken on oiled grill over medium-high heat. Grill for 4 minutes per side, or until golden and chicken juices run clear. Garnish as desired. Serves 6.

When you grill chicken for dinner, toss a few extra boneless, skinless chicken breasts on the grill. Slice and refrigerate to enjoy in sandwich wraps or on a salad for an easy meal with fresh-grilled flavor.

Next stop, the farmers market, for farm-fresh chicken, ripe tomatoes and basil. Delicious!

8 roma tomatoes, divided

3/4 c. balsamic vinegar

1/4 c. fresh basil, thinly sliced

2 T. olive oil

1 clove garlic, minced

1/2 t. salt

4 boneless, skinless chicken breasts

Cut 4 tomatoes into quarters and place in a food processor; add vinegar, basil, oil, garlic and salt. Cover and process until smooth. Pour 1/2 cup of tomato mixture into a small bowl; cover and refrigerate until serving time. Pour remaining tomato mixture into a large plastic zipping bag; add chicken. Seal bag; turn to coat and refrigerate for one hour. Remove chicken from bag, discarding marinade. Grill chicken, covered, over medium heat for 4 to 6 minutes per side, until golden and juices run clear. Cut remaining tomatoes in half; grill for 2 to 3 minutes per side, until tender. Serve chicken with grilled tomatoes and reserved tomato mixture. Serves 4.

This flavorful rub works wonders on chicken and beef. Youll want to keep a jar of it on hand for summertime grilling!

1/3 c. grated Parmesan cheese

1/3 c. pepper

2 T. dried thyme

2 T. dried rosemary

2 T. dried basil

1 t. garlic powder

1 t. salt

Mix together Parmesan cheese and pepper; add remaining ingredients and stir well. If a finer texture is desired, process in a food processor. Store in an airtight container up to one week. To use, rub over chicken or beef; grill as desired. Makes one cup.

Wondering what to do with a garden full of fresh herbs? Try this... your family will love it!

4 to 6 boneless, skinless chicken breasts

1 t. kosher salt

1 t. pepper

3 to 4 T. Dijon mustard

2 T. fresh rosemary, minced

2 T. fresh thyme, minced

2 T. fresh parsley, minced

Sprinkle chicken with salt and pepper. Grill over medium-high heat 5 to 6 minutes per side, or until juices run clear. Remove from grill and brush both sides with mustard; sprinkle with herbs. Serves 4 to 6.

Charcoal or gas? Every cookout chef has her own definite opinion. A good rule of thumb is charcoal is for taste, gas is for haste.

Delicious, and so easy to whip up...why go out for tacos?

juice of 1 lime

1/2 c. plus 1 T. fresh cilantro, chopped and divided

1/8 t. dried thyme

1/8 t. dried oregano

1 t. salt