It may not have been easy living through the teen years: Even nearly perfect kids cause at least a few gray hairs by the time graduation day arrives.
It certainly wasn't simple feeding those teens, who often wanted dinner at midnight and breakfast at 1 p.m. But in honor of graduation, teens and parents meet at the table and, maybe for the first time in a while, party together.
The celebration should be simple to prepare - but full of the lively, vibrant flavors the occasion deserves. And since it's likely you will be sitting in a crowded gymnasium or on a hot field until just before everyone arrives back at the house, the food should be nearly ready to serve when you get home. After all, throwing that hat up in the air builds quite an appetite.
Chili-rubbed chicken thights
Ingredients
2 Tbsps. chili powder
2 tsps. ground cumin
2 Tbsps. brown sugar
2 tsps. salt
1/2 tsp. black pepper
20 chicken thighs (about 8 pounds)
1. Prepare the grill for indirect heat or preheat the oven to 425 degrees. (If cooking in the oven, coat 2 low-sided baking sheets with cooking spray).
2. Combine the chili powder, cumin, sugar, salt and pepper in a small bowl. Sprinkle the mixture over the surface of the chicken, patting it lightly to help it adhere.
3. To grill: Place the chicken skin-side down on the grill and cook 15 minutes, or until browned and well-marked. Turn and cook until the largest thigh reaches an internal temperature of 175 degrees, about another 15 minutes. To roast: Place chicken skin-side up in the roasting pans, taking care to leave a little space between thighs. Roast until the internal temperature reaches 175 degrees, about 35 minutes with two pans in the oven. Makes 10 servings.
Nutritional analysis for each serving: 494 calories, 49 g protein, 1 g fiber, 30 g fat, 8 g saturated fat, 644 mg sodium.
Chopped salad with pepper jack cheese
Ingredients
2 red bell peppers, chopped
2 green bell peppers, chopped
1 small head iceberg lettuce, chopped (about 8 cups)
4 cups grape or cherry tomatoes, halved
4 cucumbers, peeled, seeded and chopped
1 pound pepper Jack cheese, cut into 1/4-inch dice (about 2 cups)
2 Tbsps. sherry vinegar (red-wine vinegar may be substituted)
1/4 cup extra-virgin olive oil
1. Toss vegetables together with the cheese.
2. Whisk together the vinegar and oil; toss with the salad. Add salt and pepper to taste. Makes 12 servings.
Nutritional analysis for each serving: 222 calories, 11 g protein, 2 g fiber, 17 g fat, 7 g saturated fat, 237 mg sodium.
Coconut couscous with mango and black beans
If you can't get coconut water, cook the couscous in 1/2 cup light coconut milk and 2 cups water.
Ingredients
1 (17.6-ounce) can coconut water (about 21/4 cups)
1/4 cup water
2 cups couscous
3/4 cup shredded coconut (sweetened coconut flakes)
1 (15-ounce) can black beans, drained and rinsed
2 mangoes, peeled and cut in 1/3-inch dice
1 cup chopped scallions
2 Tbsps. olive oil
2 Tbsps. lime juice
1. Combine the coconut water and water in a saucepan and bring to a boil. Stir in couscous, cover and remove from heat. Let stand at least 15 minutes without removing the cover.
2. Meanwhile, place the coconut flakes in a dry skillet over medium heat. Cook, stirring occasionally, until coconut begins to brown. Transfer coconut to a serving bowl. Add the black beans, mangoes, scallions, oil and lime juice.
3. Use the tines of a fork to scrape the couscous out of the pot and into the serving bowl. Toss thoroughly; taste and add salt and pepper as desired. Makes 12 servings.
Nutritional analysis for each serving: 196 calories, 6 g protein, 4 g fiber, 5 g fat, 2 g saturated fat, 28 mg sodium.
Marinated flank steak
1/3 cup olive oil
2 tsps. lime zest
1/4 cup fresh lime juice
6 cloves garlic, minced
3 Tbsps. Worcestershire sauce
1 tsp. salt
1 tsp. coarsely ground black pepper
1/2 tsp. oregano
1/4 tsp. ground nutmeg
3 pounds flank steak
1. Combine the olive oil, lime zest, lime juice, garlic, Worcestershire, salt, black pepper, oregano and nutmeg. Pour over flank steak and turn the meat over. Cover with plastic wrap and refrigerate 1 to 6 hours. Turn the meat over, cover and refrigerate another 1 to 8 hours.
2. Heat the grill for direct cooking. Place the steak(s) on the grill and discard the marinade. Grill 5 to 6 minutes on each side, or until cooked to desired degree of doneness. Transfer to a cutting board and let the meat rest 5 minutes before slicing against the grain on the diagonal into thin strips. Makes 12 servings.
Nutritional analysis for each serving: 280 calories, 32 g protein, 0 g fiber, 15 g fat, 5 g saturated fat, 299 mg sodium.
Chipotle bean dip
1 clove garlic
1 canned chipotle chile pepper in adobo
1 tsp. ground cumin
2 (15-ounce) cans red kidney beans, drained and rinsed
1/4 cup fresh lime juice
3 Tbsps. plain fat-free yogurt
1 Tbsp. olive oil
Tortilla chips for dipping
Place garlic clove in a food processor and pulse to mince. Add chipotle and cumin, and pulse again, mincing the chipotle as finely as possible. Add the beans, lime juice, yogurt and oil, and process until smooth. Serve with tortilla chips. Makes 12 servings.
Nutritional analysis for each serving: 69 calories, 4 g protein, 4 g fiber, 1 g fat, 0 g saturated fat, 21 mg sodium.
Blueberry crisp
Filling
Ingredients
8 cups blueberries
1 Tbsps. lemon juice
1/4 cup sugar (depending on sweetness of berries)
1/8 tsp. nutmeg
1 Tbsp. flour
Topping
Ingredients
2/3 cup quick-cooking oats
1/2 cup flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
6 Tbsps. chilled unsalted butter, cut into bits
1/2 cup coarsely chopped walnuts
1. Preheat oven to 375 degrees. Coat an 11-by-7-inch baking dish with cooking spray.
2. Toss all filling ingredients together and place in prepared baking dish.
3. In a clean bowl, combine oats, flour, sugar, cinnamon and salt. Add the cold bits of butter and cut them in with 2 butter knives, or a pastry blender, until topping is the texture of course sand. Stir in the walnuts and sprinkle evenly over the filling.
4. Bake until the filling bubbles and the top is golden, about 30 minutes. Serve topped with a scoop of vanilla ice cream, if desired. Makes 8 servings.
Nutritional analysis for each serving without ice cream: 344 calories, 5 g protein, 5 g fiber, 14 g fat, 6 g saturated fat, 80 mg sodium
DO IT AHEAD
1. Grill or roast the chicken earlier in the day; cool and refrigerate. To serve it warm, reheat it in the oven (even if you cooked it on the grill). Or serve it at room temperature.
2. Marinate the steak according to the recipe, but do not grill it ahead. Put the other food out, and grill the steak while everyone begins eating.
3. The chopped salad is even better made a day ahead.
4. Cook the couscous ahead and toss it with the dressing and toasted coconut. Prepare but keep the mango, scallions and black beans separate until a few hours before serving.
5. Make a couple of blueberry crisps the day before. Bake them in the morning and serve at room temperature - or slightly warmed.