1. "Quick Slant" Sassy Salsa


2. "2-Minute Warning" Hot Wings


3. "Play Action Pass" Scallops


4. "In the Pocket" Stuffed Cheese


5. "Hitch & Go" Macho Gazpacho


6. "T Formation" Shrimp Bread

THE MAIN EVENT

1. "Illegal Cut" NY Steak


2. "Gridiron" Brat Wrap


3. "Flank'r" Steak


4. "Bump & Run" Lamb Chops


5. "Pigskin on a Stick"


6. "Free Agent" Glazed Turkey Breast


7. "Power Sweep" Chicken Strips


8. "Pro Bowl Bound" Brats


9. "Red Zone" Hot Brats


10. Brats in Raspberry Chipotle Glaze


11. "Fair Catch" Seafood Sandwich


12. Clever Chicken on a Stick

ON THE SIDELINES

1. "Inside Out" Fruit & Veggie Salad


2. "Zone Coverage" Cole Slaw


3. "Toss Sweep" Green Bean Fling


4. "Spread 4 Wide" Spuds & Brats

THE PREGAME SHOW

“Quick Slant” Sassy Salsa
Yields approximately 1 quart

• 3 cups 1/2" diced tomato


• 1/4 cup diced red pepper


• 1/4 cup diced green pepper


• 1/4 cup minced onion


• 4 cloves minced garlic


• 1 jalapeno pepper (seeded & minced)


• juice of 1 lime


• 1 teaspoon Cholula® Hot Sauce


• 1/2 teaspoon chili powder


• 2 tablespoons chopped fresh cilantro


• 1/4 teaspoon salt


• 1/4 teaspoon coarsely ground black pepper


• 1/2 cup cooked black beans (drained & rinsed)


• 1/2 cup kernel corn (drained & rinsed)

1. In a plastic mixing bowl, combine all the ingredients except the black beans and corn.


2. Place 2 cups of this salsa mixture in a blender and puree, leaving some chunkiness.


3. Add the puree back to the salsa and combine with the black beans and corn.


4. Cover with an airtight lid and keep chilled for at least 1 hour prior to serving so all the flavors have the opportunity to combine. Enjoy your “Quick Slant” Sassy Salsa with your favorite nacho chips or anywhere you would normally enjoy salsa.

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“2-Minute Warning” Hot Wings
Yields 4 portions. Serve with celery & carrot sticks and Blue Cheese Dippin’ Sauce.

• 3 pounds chicken wing drumettes (or cut whole wings between the 1st & 2nd joint)


• salt, pepper and garlic powder as needed

Wing Sauce

• 1 cup Cholula® Hot Sauce


• 1/4 cup fresh lemon juice


• 4 tablespoons butter

Blue Cheese Dippin’ Sauce

• 2 cups mayonnaise


• 1 cup sour cream


• 4 oz crumbled blue cheese


• 1 tablespoon red wine vinegar


• 1 tablespoon garlic powder


• 1/4 teaspoon white pepper

1. In a plastic bowl, combine the ingredients for the Blue Cheese Dippin’ Sauce. Place in a covered container and keep chilled for least 1 hour prior to use so all the flavors will combine.


2. Place the chicken wings in a resealable plastic bag and season liberally with salt, pepper and garlic powder.


3. Preheat your Coleman RoadTrip® Grill to medium. Place the seasoned chicken wings on the grill and cook for 20-30 minutes.


4. On the grill’s stove grate, melt the butter in a small saucepan. Add the lemon juice and the Cholula® Hot Sauce. Mix and keep warm.


5. When the wings are cooked, place in a large mixing bowl and toss with the sauce.

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“Play Action Pass” Scallops
Yields 6 portions

• 6 sea scallops


• 1 tablespoon olive oil


• 2 teaspoons lemon juice


• 1/2 teaspoon chopped fresh dill


• salt & black pepper as needed


• 6 small portabella mushrooms rubbed lightly with olive oil


• 6 whole Georgia Pecans (for garnish)

Marscapone Cheese Filling

• 1/2 cup Marscapone cheese (or substitute 1/4 cup sour cream & 1/4 cup whipped cream cheese, blended)


• 1 tablespoon tomato paste


• 2 tablespoons chopped Georgia Pecans


• 1 tablespoon minced chives


• 1/4 teaspoon garlic powder


• 1/8 teaspoon salt


• 1/8 teaspoon white pepper

1. Place the sea scallops in a plastic container and rub with olive oil, lemon juice, dill and salt & pepper. Cover and keep chilled until you are ready to grill.


2. Clean and dry the portabella mushrooms and remove the stems. Rub lightly with olive oil. Hold until you are ready to grill.


3. In a container, combine the Marscapone Cheese Filling ingredients. Cover the container and keep chilled until you are ready to grill.


4. Preheat your Coleman RoadTrip® Grill to medium. Place the mushrooms and scallops on the hot grill and cook for 4 minutes on each side.


5. Turn the mushrooms on the grill so the open side is up. Distribute the Marscapone Cheese Filling into each mushroom cap and place a grilled scallop on top of the filling in each mushroom. Continue to cook for an additional 3 minutes or until you see the Marscapone Cheese Filling begin to boil.


6. Remove from the grill and top each mushroom with a Georgia Pecan & dill sprig. Enjoy.

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“In the Pocket” Stuffed Cheese
Yields 4 portions

• 1 – 8-oz wheel of Camembert cheese


• 1 package of 12 flaky rolls

Crab Filling

• 1 cup flaked crabmeat or imitation crab


• 1/2 cup Georgia Pecans


• 1 tablespoon minced red pepper


• 1 tablespoon minced yellow pepper


• 1 tablespoon chopped fresh cilantro


• 1/4 cup sweet Chinese chili sauce

1. Mark a circle approximately 1 inch inside the perimeter of the top of the wheel of cheese. Holding your knife on an angle towards the center of the cheese, cut out the middle of the cheese. Don’t go through the bottom of the wheel. The piece you remove will look cone shaped.


2. Crack open the package of flaky rolls and arrange them in a circle pattern on a piece of 12x12” foil. Letting the rolls touch is recommended.


3. Place the wheel of Camembert cheese in the center of the circle of rolls, press down on the wheel to anchor it in the rolls.


4. Pull the foil around the wheel, which will bring up the rolls to form an outer crust.


5. In a bowl, combine the crab filling. Place this filling in a mound in the hole you made in the cheese.


6. Preheat your Coleman RoadTrip® Grill to medium. Place the foil package onto the grill for approximately 10-15 minutes, or until the rolls are cooked.


7. Remove from the grill and slice it like a pie. Serve and enjoy.

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“Hitch & Go” Macho Gazpacho
Yields 11 cups

• 3 cups 1/4" diced cucumber (peeled & seeded)


• 1 cup 1/4" diced red pepper


• 3 cups diced Roma tomatoes


• 4 cloves minced garlic


• 1 cup 1/4" diced red onion


• 1 cup 1/4" diced celery


• 1 cup 1/4" diced jicama


• 4 cups tomato juice


• 1 cup chopped fresh cilantro


• 1 teaspoon chili powder


• 1/8 teaspoon cumin


• 1 tablespoon Cholula® Hot Sauce


• juice of 1/2 lemon


• 1/2 teaspoon salt


• 1/2 teaspoon coarsely ground black pepper

1. Combine all ingredients in a bowl.


2. Place 3 cups of the mixture in a blender. Pulse on puree setting, leaving it a bit chunky.


3. Add these 3 cups back to the mixture in the bowl. Cover and place in the refrigerator. Transport to the game in a chilled cooler.


4. Serve in chilled soup bowls.

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“T Formation” Shrimp Bread
Yields 4 to 6 portions

• 1 loaf of rustic flat bread or loaf of Italian bread cut in half lengthwise


• 2 tablespoons olive oil


• 2 tablespoons butter


• 6 cloves minced garlic


• 1 tablespoon fresh rosemary (remove leaves off of sprigs)


• 1/2 teaspoon chili powder


• 1 pound of small shrimp with tails removed (peeled, deveined & butterflied)


• juice of 1/2 lemon


• 1/2 cup diced Roma tomatoes


• 1/2 cup sliced Greek olives


• 8 oz buffalo mozzarella cheese (cut into 16 slices)

1. Cut bread in half lengthwise.


2. In a large sauté pan over med-high heat, melt butter and olive oil.


3. Add the garlic and cook for 30 seconds. Add the rosemary and chili powder.


4. Add the shrimp and cook for 1 minute on each side.


5. Squeeze in the lemon juice and add the tomatoes and Greek olives. Cook for 1minute.


6. Preheat your Coleman RoadTrip® Grill to medium and grill the bread on the cut side only.


7. On the toasted side of the bread, divide the shrimp mixture between the 2 sides of bread. Top with the buffalo cheese.


8. Place the shrimp bread on one side of the grill that is turned down to medium low. Turn the empty side of the grill to medium high. Remove shrimp bread when cheese starts to melt. Cut and serve as a first course.

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THE MAIN EVENT

“Illegal Cut” NY Steak
Yields 4 portions

• 4 New York strip steaks


• coarse black pepper

Glaze

• 1/4 cup honey


• 1 tablespoon BBQ sauce


• 2 tablespoons Kentucky Bourbon


• 1 tablespoon Cholula® Hot Sauce


• 1 teaspoon minced shallots


• 1/4 teaspoon salt

1. In a small bowl, combine the glaze ingredients.


2. Rub coarse black pepper on both sides of the New York steaks.


3. Preheat your Coleman RoadTrip® Grill to medium-high. Place the steaks on the grill and cook until they reach your desired level of doneness.


4. When the steaks are just about 2 minutes away from being cooked to your liking, brush both sides with the glaze and cook for 1 additional minute on each side. Serve with extra glaze.

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“Gridiron” Brat Wrap
Yields 5 portions

• 1 package Johnsonville Bratwurst


• 1 large sweet onion, sliced


• 1/2 red pepper, cut into 10 strips


• 1/2 green pepper, cut into 10 strips

Glaze

• 1/4 cup honey


• 1 tablespoon Dijon mustard


• 1/4 teaspoon chili powder

Sauce

• 1/2 cup mayonnaise


• 1/2 cup sour cream


• 1/4 cup rice wine vinegar


• 1 teaspoon horseradish


• 1 tablespoon Cholula® Hot Sauce


• 1 tablespoon chopped fresh cilantro


• 3 cups shredded lettuce


• 1 cup salsa


• 5 medium size flour tortillas

1. In a small container, mix together the glaze ingredients. Cover and keep chilled in refrigerator or cooler.


2. In another container, mix together the sauce ingredients. Cover and keep chilled.


3. Preheat your Coleman RoadTrip® Grill to medium heat. Place the “brats” on the grill, turn the heat to low, and grill the brats for 25-30 minutes. When the brats are cooked halfway, place the onions slices and peppers on the grill.


4. When the brats and the onions are completely cooked, brush the glaze on both sides of everything and cook for an additional minute on each side.


5. Building the Wrap: Warm the flour tortillas on the grill. Distribute the shredded lettuce between the warmed tortillas and place 2 red and 2 green pepper strips in the center. On this, place the brat and onion slices and lace with sauce and salsa. Fold in both ends and roll. Enjoy.

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“Flank’r” Steak
Yields 4 to 6 portions

• 3 pound piece of flank steak

Marinade

• 1 cup grape juice


• 1 cup soy sauce


• 2 cloves minced garlic


• 1 tablespoon freshly grated ginger


• 2 tablespoons brown sugar


• 1/2 teaspoon sesame seed oil


• 1 tablespoon olive oil


• 1 teaspoon Cholula® Hot Sauce

1. In a bowl, combine the marinade ingredients.


2. In a plastic container, place in the flank steak and cover with the marinade. Cover the container and marinate a minimum of 3 hours in the refrigerator or cooler with ample ice or ice packs. Keep the cooler in a shaded area.


3. Preheat your Coleman RoadTrip® Grill to medium and place on the flank steak. Cook approximately 10 minutes each side. Use a meat thermometer to get your personal doneness. Around 145 degrees will give you rare and approximately 155 degrees will be medium.


4. Remove from the grill and let it set for 10 minutes before slicing.

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“Bump & Run” Lamb Chops
Yields 4 portions

• 4 lamb chops

Wet Rub

• 2 tablespoons mint jelly


• 1/4 cup olive oil


• 1 tablespoon balsamic vinegar


• juice of 1/2 lemon


• juice of 1/2 lime


• 2 tablespoons Dijon mustard


• 6 cloves minced garlic


• 1 tablespoon dried crushed oregano


• 2 tablespoons chopped fresh rosemary (remove from sprigs)


• 1 teaspoon salt


• 1/2 teaspoon black pepper

1. Place the wet rub ingredients in a blender or food processor and blend until smooth.


2. Place the lamb chops in a plastic container and cover with the wet rub. Cover the container and place the lamb in the refrigerator for a minimum of 3 hours. Transport in chilled cooler.


3. Remove the lamb chops from the container and discard the wet rub.


4. Preheat your Coleman RoadTrip® Grill to medium. Place the lamb chops on the grill and cook on both sides until they reach your desired level of doneness. TIP: you can check with a meat thermometer. The temperature will be approximately 160 to 165 degrees for medium. You can always make a slit with a small knife to check for doneness. Don’t overcook the chops.


5. Remove from the grill and enjoy.

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“Pigskin on a Stick”
Yields 6 kebabs

• 3-lb boneless pork loin (cut into 24 – 2x2" cubes)


• 24 – 2x2" pieces red pepper


• 24 – 2x2" pieces onion


• 24 – 2x2" pieces green pepper


• 24 – 2x2" pieces pineapple chunks


• 6 skewers

Marinade

• 6 oz pineapple juice


• juice of 1 lemon, 1 lime & 1 orange


• 2 tablespoons Cholula® Hot Sauce


• 2 tablespoons olive oil


• 4 cloves minced garlic


• 1 tablespoon minced red jalapeno pepper


• 2 tablespoons fresh chopped cilantro


• 1 teaspoon chili powder


• 1 tablespoon freshly grated ginger

1. If you are using wooden skewers, soak them in water for a minimum of thirty minutes prior to making your kebabs. This will help keep the skewers from burning on the grill.


2. Start making your kebabs by placing a piece of pork on the skewer, followed by a piece of red pepper, onion, green pepper and pineapple chunk. Repeat this procedure until you get 4 pieces of pork on the skewer, and then finish it off with the red pepper, onion, green pepper and pineapple chunk. Repeat for all the kebabs.


3. Place kebabs in a large enough plastic container so that the kebabs lay flat.


4. In a bowl, combine the marinade ingredients. Pour the marinade over the kebabs, cover tightly and refrigerate for a minimum of 3 hours. Transport to game in a chilled cooler.


5. Preheat your Coleman RoadTrip® Grill to medium. Grill the kebabs for approximately 5 minutes on each of the 4 sides. Remove and enjoy.

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“Free Agent” Glazed Turkey Breast
Yields 4 to 6 portions

• 5-pound fresh turkey breast

Apricot Glaze

• 1/2 cup apricot jam


• 2 tablespoons coconut milk


• 1 tablespoon soy sauce


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ground ginger


• 1/2 teaspoon garlic powder


• 2 tablespoons chopped green onion


• 1/4 teaspoon white pepper

Dry Rub

• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ground ginger


• 1/4 teaspoon salt


• 1/4 teaspoon white pepper

1. Wash the turkey breast and dry it with a paper towel.


2. Rub the turkey breast with the dry rub. This can be done the night before.


3. In a plastic bowl, combine the glaze ingredients. Cover with an airtight lid and keep chilled.


4. Preheat your Coleman RoadTrip® Grill to medium. Place the turkey breast, bone-side down on the grill and cook for 30 minutes. Reduce the heat to medium and turn over the turkey breast. Continue cooking until the internal temperature reaches 170 degrees. Check by inserting a meat thermometer into the middle of the thickest part of the meat without touching bone.


5. Brush the glaze on the entire breast cook for 2 minutes on each side.


6. Remove from the grill and let set for 10 minutes before slicing. Enjoy.

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“Power Sweep” Chicken Strips
Yields 4-6 portions

• 1 pound chicken tenders

Glaze

• 1/4 cup sweet Chinese chili sauce


• 1/4 cup BBQ sauce


• 2 tablespoons Cholula® Hot Sauce


• 2 cloves minced garlic


• 1 teaspoon grated ginger


• 1 teaspoon sesame seed oil


• 1 tablespoon rice wine vinegar


• 1 teaspoon soy sauce


• 1 tablespoon toasted sesame seeds

1. In a bowl, combine the glaze ingredients. Cover and keep chilled.


2. Preheat your the Coleman RoadTrip® Grill to medium. Place the chicken tenders on the hot grill and cook for 5 minutes on each side. TIP: It’s OK to cut into the tenders to make sure they are cooked.


3. When the tenders are cooked (but not dried out), brush both sides with the glaze and cook tenders for an additional minute on each side, so the glaze caramelizes. Remove from the grill and enjoy.

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“Pro Bowl Bound” Brats
Yields 5 sandwiches

• 6 deluxe 10" rolls (optional)


• 3 cups shredded lettuce mixed with 1/2 cup shredded red cabbage (optional)

Kebabs

• 5 wooden skewers


• 1 package Johnsonville Bratwurst (precooked in beer and sliced into 4 pieces per link)


• 1 red pepper cut into 2x2" squares


• 1 green pepper cut into 2x2" squares


• 1/2 red onion cut into 2x2" squares


• 15 – 2" mushrooms caps

Sauce

• 1/2 cup whole grain mustard


• 1/4 cup honey


• 1 teaspoon Cholula® Hot Sauce

1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using so they won’t burn on the grill.


2. To precook the “brats,” bring 2 cans of beer to a boil and drop in the brats. Reduce heat to simmer and cook for 30 minutes. Remove the brats and let cool. Slice each link into 4 pieces.


3. On each skewer, assemble the kebabs by placing a piece of brat, red pepper, red onion, green pepper, and mushroom cap. Do this 3 more times and finish each kebab with a piece of onion.


4. Place the 5 kebabs in a large plastic container.


5. Combine the 3 sauce ingredients. Cover container tightly and keep chilled until ready to use.


6. Preheat your Coleman RoadTrip® Grill to medium. Place the kebabs on the grill and cook until golden brown.


7. Enjoy a kebab as meal itself or, in each bun, place some sauce, shredded lettuce/cabbage mixture and a kebab. Grasp the sandwich and remove the skewer. Top the kebab with some extra sauce.

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“Red Zone” Hot Brats
Yields 4 to 6 portions

• 1 package of Johnsonville Bratwurst

Sauce

• 1/4 cup Hoisin sauce


• 1/4 cup Cholula® Hot Sauce


• 2 tablespoons orange marmalade


• 2 clove minced garlic


• 1 teaspoon grated ginger


• 1/2 teaspoon chili powder


• 1/2 teaspoon ground cumin


• 1 tablespoon fresh chopped cilantro


• 1 teaspoon toasted sesame seeds

1. Preheat Coleman RoadTrip® Grill to medium. Place the “brats” on the grill, turn the heat to low, and grill the brats for 25-30 minutes. Remove the brats, let cool and cut in 1-inch slices.


2. In a bowl, combine the sauce ingredients.


3. Place sliced brats back on grill and brush both sides with glaze. Cook 1 minute on each side.


4. Remove from grill and enjoy.

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Brats in a Raspberry Chipotle Glaze
Yields 5 portions

• 1 package of Johnsonville Bratwurst


• 1 – 28-oz can BUSH'S BEST “Country Style” Baked Beans


• 1 medium onion (sliced)


• 1 red pepper (cut into 1" slices)

Raspberry Chipotle Glaze

• 1/2 cup raspberry syrup


• 2 tablespoons Chipotle peppers in Adobo sauce (pureed)


• 2 clove minced garlic


• 1 teaspoon ginger


• 1 teaspoon Dijon mustard


• 1 teaspoon Morton & Bassett of San Francisco dried cilantro


• 1/2 teaspoon chili powder


• 1/2 teaspoon Morton & Bassett of San Francisco ground cumin


• 1/4 teaspoon salt


• 1/4 teaspoon Morton & Bassett of San Francisco white pepper

1. Preheat your barbecue grill to medium. Place the Johnsonville Brats on the hot grill and cook slowly for 25-30 minutes.


2. Heat the beans in a saucepan and hold warm for service.


3. With 15 minutes to go on the brats, place the onion slices and red pepper strips on the grill and brown lightly on both sides.


4. In a bowl, combine the glaze ingredients.


5. During the last 5 minutes of cooking, generously apply the raspberry glaze to the brats, onions & peppers on all sides.


6. To serve, place the beans in a bowl and arrange the brats on top in a star pattern. Place the onion and pepper strips on the top of the brats. Enjoy as is, or serve rolls or warm tortillas.

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“Fair Catch” Seafood Sandwich
Yields 6 sandwiches

• 6 deluxe 10" rolls


• 3 cups shredded lettuce

Kebabs

• 6 wooden skewers


• 1 pound sea scallops


• 18 large shrimp (prepped)


• 1 red pepper cut into 2x2" squares


• 1/2 red onion cut into 2x2" squares


• 1/2 cup BBQ Sauce

Sauce

• 1 cup ketchup


• 1 tablespoon horseradish


• 2 tablespoons sour cream


• 1 tablespoon Cholula® Hot Sauce


• 1 tablespoon relish


• 2 tablespoons chopped fresh cilantro

1. Soak wooden skewers in water for at least 30 minutes prior to use so they won’t burn on grill.


2. Completely peel, de-vein and butterfly the shrimp. Keep chilled until ready to use.


3. On each skewer, assemble the kebabs by placing red onion, red pepper, scallop & shrimp. Do this 2 more times and finish each kebab with a piece of red onion. Place the 6 kebabs in a large plastic container.


4. Combine the 6 sauce ingredients. Cover tightly and keep chilled until ready to use.


5. Preheat Coleman RoadTrip® Grill to medium. Place kebabs on the grill and cook until the shrimp is pink and firm. When firm, brush on the BBQ sauce and cook for 30 seconds. Turn the kebab and brush some BBQ sauce on the other side. Cook for an additional 30 seconds.


6. In each bun, place some sauce, shredded lettuce and a kebab. Grasp the sandwich and remove the skewer. Enjoy with some extra sauce.

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Clever Chicken on a Stick
Yields 4 portions

Kebabs

• 4 wooden skewers


• 2 – 6-oz boneless, skinless chicken breasts (cut each breast into 8 – 1" pieces)


• 1 green pepper cut into 16 – 1x1" pieces


• 1 red pepper cut into 16 – 1x1" squares


• 1/2 red onion cut into 16 – 1x1" squares

Marinade

• 6 oz pineapple juice


• juice of half a lemon


• juice of 1 lime


• juice of half an orange


• 4 cloves minced garlic


• 1 teaspoon grated ginger


• 2 tablespoons Mrs. Dash Grilled Chicken Blend


• 1 tablespoon olive oil


• 2 cups of cooked rice


• 1 tablespoon Mrs. Dash Extra Spicy Blend

1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using.


2. On each skewer, assemble the kebabs by placing red onion, red pepper, green pepper, and a piece of chicken. Do this 3 more times and finish each kebab with a piece of red onion. Place the 4 kebabs in a large plastic container.


3. In a bowl, combine all the marinade ingredients. Pour this marinade over the kebabs (for a minimum of 30 minutes prior to cooking) and cover with an airtight lid. Keep chilled.


4. Place kebabs on a medium-high BBQ grill or under the broiler and cook for approximately 5 minutes on each side or until the chicken is firm and cooked all the way through. Turn occasionally during the cooking process. Remember to throw out the marinade once the kebabs are on the grill. While the kebabs are cooking we like to shake on a little Mrs. Dash Extra Spicy Blend to add extra zip to the kebabs.


5. Serve kebabs over a bed of rice and enjoy.

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ON THE SIDELINES

“Inside Out” Fruit & Veggie Salad
Yields 6 to 8 portions

Dressing

• 1/3 cup rice wine vinegar


• 2 tablespoons olive oil


• 1 teaspoon Worcestershire sauce


• 1 teaspoon Cholula® Hot sauce


• 1/4 cup honey


• 1/2 teaspoon garlic powder


• 1/2 teaspoon dill weed


• 1/2 tablespoon Dijon mustard

Salad

• 1 cucumber (peeled, cut in chunks)


• 1/2 green pepper (seeded, cut in 1/4" strips)


• 1/2 red onion (peeled, cut in 1/4" strips)


• 1/2 cup Georgia Pecans


• 1 – 20-oz can pineapple chunks (drained)


• 1 – 11-oz can mandarin oranges (drained)


• 1/2 cup raisins


• 1/2 cup shredded coconut

1. In a plastic container, combine the ingredients for the dressing. Cover with an airtight lid and hold in the refrigerator. NOTE: this step can be done a day in advance.


2. At least 1 hour prior to use, add the prepped salad ingredients to the dressing. Gently toss to combine.


3. Store covered in a chilled cooler. Mix prior to serving. ENJOY!

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“Zone Coverage” Cole Slaw
Yields approximately 12 cups

Dressing

• 1 cup nonfat plain yogurt


• 1 cup fat free sour cream


• 1/4 cup rice wine vinegar


• 1 teaspoon Cholula® Hot Sauce


• 1 tablespoon Dijon mustard


• 1/4 cup honey


• 1/2 teaspoon garlic powder


• 1/4 teaspoon powdered ginger


• 1/4 teaspoon dill


• 1/8 teaspoon white pepper

Salad

• 8 cups shredded green cabbage


• 1 cup 1/4"-diced red pepper


• 1 cup shredded carrot


• 1 cup 1/2"-diced onion


• 1 cup raisins


• 1 cup Georgia Pecans

1. In a large plastic bowl, combine the salad ingredients.


2. In another plastic bowl, combine the dressing ingredients.


3. Pour the dressing over the salad ingredients and toss to combine. Serve immediately or cover with an airtight lid and keep chilled until ready to enjoy. Mix prior to serving.

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“Toss Sweep” Green Bean Fling
Yields 2 quarts

• 2 pounds fresh green beans


• 2 large eggs (hard-boiled and chopped)


• 1 – 15-oz can white beans (rinsed and drained)

Dressing

• 1/2 cup olive oil


• 1/4 cup red wine vinegar


• 1 teaspoon Cholula® Hot Sauce


• 1 teaspoon crushed basil


• 1 teaspoon crushed oregano


• 2 clove minced garlic


• 1 teaspoon sugar


• 1/4 teaspoon salt


• 1/4 teaspoon coarsely ground black pepper

1. Combine the dressing ingredients in a large plastic bowl. Cover and store in the refrigerator for at least 1hour prior to use so all the flavors will blend. NOTE: this dressing can be made a day in advance.


2. Snip the ends off the green beans and cut in half. Place in boiling water and blanch just until the green beans are al dente. Cool completely under cold running water and drain.


3. Hard-boil the eggs. Cool completely under cold running water. Peel and chop the eggs.


4. In a plastic mixing bowl, combine the prepped green beans with the dressing, chopped eggs and the prepped white beans. Cover and keep chilled for use.


5. Re-mix the “Toss Sweep” Green Bean Fling prior to serving.

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“Spread 4 Wide” Spuds & Brats
Yields 8 portions

Dressing

• 1/2 cup rice wine vinegar


• 1/8 cup olive oil


• 1/8 cup honey


• 1/2 teaspoon Cholula® Hot Sauce


• 1/2 tablespoon Dijon mustard


• 1/2 teaspoon garlic powder


• 1/2 teaspoon dill weed


• 1/4 teaspoon salt


• 1/2 teaspoon white pepper

Salad

• 1 package Johnsonville Bratwurst (cooked, cooled and cut into 1" slices)


• 2 quarts diced, cooked & cooled red potatoes


• 1 cup diced red onion


• 2 cups diced celery


• 2 cups diced red pepper

1. In a plastic bowl, combine the dressing ingredients. Cover and keep chilled for at least 1 hour prior to use so all the flavors will combine.


2. Preheat your Coleman RoadTrip® Grill to medium heat. Place the “brats” on the grill, turn the heat to low, and grill the brats for 25-30 minutes. Let brats cool, cut into 1-inch pieces and keep chilled until you are ready to assemble salad.


3. Place the salad ingredients in a large plastic bowl and add the dressing.


4. Without breaking apart the potatoes, gently combine the dressing with the salad and let stand for ten minutes prior to serving so some of the dressing will be absorbed into the potatoes.

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All recipes developed by The Clever Cleaver Brothers® and provided courtesy of The Coleman Company, Inc.