Grilled Red White And Blue Packets Recipes

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RED, WHITE AND BLUE GELATIN FLAG



Red, White and Blue Gelatin Flag image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 20 to 24 servings

Number Of Ingredients 14

Cooking spray
8 cups boiling water
5 plain gelatin packets
4 strawberry gelatin packets
Sliced strawberries, if desired
3 cups heated sweetened coconut milk
3 cups heated unsweetened coconut milk
2 cups cold whole milk
8 plain gelatin packets
4 1/2 cups boiling water
4 blue gelatin packets
2 plain gelatin packets
Whipped cream, in a pastry bag fitted with star tip, for topping
Blueberries, for garnish

Steps:

  • Spray two half baking sheets and a quarter baking sheet with cooking spray. Set aside in the refrigerator.
  • For the strawberry layer: Combine the hot water, plain and strawberry gelatin. Once thoroughly combined, pour the strawberry layer into one of the half baking sheets in the refrigerator. After 15 minutes of cooling, add some strawberry slices, if desired. Allow the gelatin to cool until set, about 2 hours.
  • For the white layer: Combine the hot water, sweetened and unsweetened coconut milk, whole milk and plain gelatin. Once thoroughly combined, pour the white layer into the other half baking sheet in the refrigerator. Allow to cool until set, about 2 hours.
  • For the blue layer: Combine the hot water and the blue and plain gelatin. Once thoroughly combined, pour the blue layer into the quarter baking sheet in the refrigerator.
  • Once the layers are set, remove them from the refrigerator.
  • Turn the red layer out onto a parchment-lined platter or cutting board. Slice two-thirds of the white layer into strips and reserve the remaining third to punch out stars with a star-shaped cookie cutter. Top the red layer with the white stripes. With the widest side of the blue layer facing you, cut the layer in half from the top of the baking sheet to the bottom. Add one portion of the blue layer on top of the white stripes on the top left portion of the flag. Top the blue layer with the white stars. Using a piping bag fitted with a star tip, pipe out a whipped cream border and top with blueberries.

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN



Red, White, and Blueberry Grilled Chicken image

These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon ground dried chipotle pepper
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 cloves minced garlic
4 skinless, boneless chicken breast halves
⅓ cup white sugar
⅓ cup apple cider vinegar
2 cups fresh blueberries
salt and freshly ground black pepper to taste

Steps:

  • Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  • Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
  • Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
  • Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
  • Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
  • Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Nutrition Facts : Calories 279 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1540 mg, Sugar 24.2 g

20 BEST GRILL FOIL PACKET RECIPES



20 Best Grill Foil Packet Recipes image

Delicious grill foil packet recipes.

Provided by Natashia

Categories     Main Course

Number Of Ingredients 4

Pork Chops
Potatoes
Carrots
Seasonings

Steps:

  • Pick a recipe to make.
  • Gather all your ingredients.
  • Follow the recipe instructions.
  • Make the recipe and enjoy.

Nutrition Facts : Calories 435 kcal, ServingSize 1 serving

RED WHITE AND BLUE GRILLED CHICKEN



Red White and Blue Grilled Chicken image

This chicken packs a punch of flavor and color. Enjoy this at your next holiday cook out!

Provided by Leah Stacey @CookingMaven

Categories     Chicken

Number Of Ingredients 14

4 - 4 chicken breasts
- olive oil (for grilling the chicken)
- ground cumin, sprinkled
- salt and pepper
RED & BLUE BERRY SALSA
1/2 cup(s) fresh blueberries, chopped
1/2 cup(s) fresh whole blueberries
1/2 - red bell pepper, seed and diced
1/4 - red onion, diced
1 - jalapeno pepper, seeded and minced
2 tablespoon(s) fresh minced parsley
2 tablespoon(s) lemon juice
- zest of one lemon
- pinch salt

Steps:

  • In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced parsley).
  • Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt, pepper and cumin. Grill the chicken until fully cooked (there should not be any pink).
  • Serve the grilled chicken topped with salsa

GRILLED RED, WHITE AND BLUE PACKETS



GRILLED RED, WHITE AND BLUE PACKETS image

Categories     Cake     Fruit     Dessert     Fourth of July     Kid-Friendly     Healthy

Yield 4 packets

Number Of Ingredients 6

4 Peach or Nectarine quartered
1 C. 1/4 C. Blueberries, each packet
1 loaf Pound cake, sliced
Mini-Marshmallows
Olive Oil Spray
Aluminum Foil for Packets

Steps:

  • 1. Place slice of pound cake center of foil 2. Add slices of peaches or nectarines 3. Sprinkle blueberries 4. Dot with mini-marshmallows 5. Fold foil at the ends 6. Grill slowly, just until the marshmallows melt approx. 5 minutes

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