Summer BBQ Cookout Menu & Recipes On a Budget

The Fourth of July is the perfect summer celebration for grilling out -- the fireworks, parades and sun are all outside, so why not eat outside?

But, if you are the one hosting, a big cookout can get expensive quickly! NO WORRIES! We got you! Italian Grilled Chicken, Spicy Grilled Corn on the Cob and a quick Pasta Salad make for an affordable (and summer friendly) menu that is easy, breezy and delicious!

Enjoy our MENU ideas and RECIPES right from our kitchen to yours!

The BEST and EASIEST Italian Grilled Chicken:

6-7 large chicken breasts
1 bottle of your favorite Italian Dressing

Directions:
In a large bowl, layer your chicken breasts with the italian dressing poured over the chicken. Let the chicken and dressing marinate for atleast 2 hours in your refrigerator before cooking.
For the best flavor, we recommend marinating your chicken breasts the night before. It adds SO much juice and flavor!
When ready, grill your chicken breasts on the grill until the outside is nice and crispy (and has those gorgeous grill marks!) and the inside of the chicken breast reaches a minimum of 165 degrees.
This recipe is also fantastic as kabobs with your favorite vegetables!

Spicy Grilled Corn on the Cob

7 ears of corn, peeled
1 stick of salted butter
2 tablespoons of cajun seasoning OR cayanne pepper
1 tablespoon of garlic powder
Salt and pepper -- to taste

Directions:
Heat you grill to medium heat and lightly oil the grate.
In a saucepan (also on the grill!), melt your butter and add your seasonings. Once the butter is melted and the seasonings are added/mixed, remove from heat.
Place corn on the cob on your grill and rotate it every so often until the corn is nice and tender.
When your corn is tender (takes about 10-15 minutes), remove from the grill and brush your butter and seasoning mixture over the corn.

Summertime Macaroni Salad

1 cup carrots, shredded
1 bell pepper, diced
3 stalks celery, diced
? cup sweet or dill relish
1 pound elbow pasta
1 cup red onion, diced
2 tablespoons mustard
1 ½ cup mayonnaise
1 tablespoon vinegar (white or apple cider)
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons dill
1 teaspoon white sugar

Directions:
Boil a large pot of salted water and cook pasta as directed on the package. Drain and cool.
In a big bowl, stir shredded carrots, red onion, bell pepper, celery and relish. Add pasta and toss together until well incorporated.
In a small bowl, mix together mustard, mayonnaise, vinegar, dill, salt, pepper and sugar. Mix well with a whisk.
Fold sauce into the pasta, making sure that the salad is well coated.
Place in the fridge until ready to serve.
This pasta tastes even better when you make it the night before!