What's Up - Your guide to what's happening in Fayetteville, AR this week!
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June 5-11, 2022 What's up! 47 try these recipes Backyard cuisine Savor these picnic food favorites Amy's Sensational Summer Salad Ingredients • 3 (6 ounce) skinless, boneless chicken breast halves • 1 cup Italian-style salad dressing • 1 Granny Smith apple, cored and diced • 2 tablespoons lemon juice • 1 head romaine lettuce, chopped • 1 avocado, diced • 4 ounces feta cheese, crumbled • 1 ½ cups diced fresh strawberries • 1 cup dried cranberries • ¾ cup balsamic vinaigrette, or to taste Directions 1. Place the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. 2. Preheat an outdoor grill for medium-high heat, and lightly oil grate. 3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice. 4. Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately. Boston Baked Beans Ingredients • 2 cups dry navy beans, soaked overnight • ½ pound uncooked bacon strips • 1 medium onion, diced • ½ cup ketchup • 3 tablespoons molasses • ¼ cup brown sugar • 1 tablespoon Worcestershire sauce • 2 teaspoons salt • ¼ teaspoon ground black pepper • ¼ teaspoon dry mustard Directions 1. Transfer soaked navy beans and soaking water to a saucepan; bring to a boil. Reduce heat and simmer until tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid. 2. Preheat the oven to 325 degrees F (165 degrees C). 3. Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more. 4. Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil. 5. Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil. 6. Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are tender, 1 1/2 to 2 1/2 more hours. Chef John's Barbecue Chicken Ingredients • 1 whole chicken, into halves • ¼ cup rice vinegar • 2 tablespoons barbeque sauce • 2 cloves garlic, crushed • 1 tablespoon salt • 1 teaspoon ground black pepper • 1 teaspoon paprika • 1 teaspoon onion powder • ½ teaspoon cayenne pepper • ½ cup barbeque sauce, or as needed Directions 1. Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips. 2. Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour. 3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 4. Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin- side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper. 5. Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Courtesy allrecipes.com