The results are in and we have a winner for our Great American Cookout, Summer Prize Pack Giveaway! Congratulations to Phyllis Maietta from Loyalsock! She won an amazing Holland Grill from Lycoming Lawn and Garden, and $50 gift cards to Rupert’s Specialty Meats, Tony’s Deli and Frosty Beverage! Everything she needs to have an amazing 4th of July BBQ!

Thank you so much to everyone who entered! I am still in shock at how many entries we received!

As you know, for each entry we received we are making a donation to the VFW Veterans Benefit Office. After all the entries were counted (Thank you so much to Jaimie for counting and keeping track!) we had over 1,400 entries! WOW! Now because Jimmy likes round numbers and wanted to keep things simple, he agreed to round up to 1,500 and will be donating $1 per entry. So that’s $1,500 directly to the Benefits Office to help aid veterans in getting the help and services they need! What an awesome way to kick off the 4th of July!

I feel I would be remiss if I didn’t help Ms. Maietta out with her first recipe for her new grill so I found a couple of great grill recipes she can try out this weekend! I’ve made this chicken before and it is fantastic and the corn dish is on my must-try list for this week!

Bourbon BBQ Chicken Breasts:

Ingredients

• 4 tablespoons butter, melted
• 3 tablespoons bourbon whiskey
• 1 tablespoon barbecue seasoning
• 4 boneless skinless chicken breasts (1 1/4 lb)
• 1/4 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste (from 6-oz can)
• 2 teaspoons apple cider vinegar
• 1 green onion, thinly sliced

Directions:

Heat gas or charcoal grill. In large bowl, mix melted butter, 2 tablespoons of the bourbon and the barbecue seasoning. Add chicken to bowl; toss to coat.

In small bowl, mix remaining 1 tablespoon bourbon, the brown sugar, mustard, tomato paste and vinegar. Stir until sugar dissolves. Transfer 2 tablespoons of the mixture to small bowl; reserve for serving.

Place chicken on grill over medium heat. Cover grill; cook 5 minutes.

Turn chicken; brush with 2 tablespoons of the remaining brown sugar mixture. Cook 6 to 9 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with green onion. Serve with reserved sauce.

No BBQ is complete without a side dish!

Grilled Summer Veggie Foil Packs

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, very finely chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 medium yellow squash, cut in 1-inch pieces
• 1 medium zucchini, cut in 1-inch pieces
• 1 medium red bell pepper, cut in 1-inch pieces
• 1 cup cherry tomatoes
• 1 cup diced yellow onions
• 1/2 cup crumbled feta cheese (2 oz)
• 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Directions:

Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.

In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

To make in oven, place packs on cookie sheet. Bake at 375°F 18 to 22 minutes or until vegetables are tender. Carefully fold back foil, and garnish with feta cheese and parsley.