Memorial Day BBQ with Amy Rota-Poulin

Updated: 05/18/2014 9:41 AM
Created: 05/18/2014 6:04 AM WNYT.com
By: Jaired Crofut

Adirondack Glacier Float

Amy Rota-Poulin Copyright 2014.


1 cup double strength brewed coffee, cooled

½ cup premium gluten free root beer

1 tablespoon pure maple syrup

¼ cup milk (dairy free milk may also be used)

2 scoops premium gluten free vanilla bean ice cream

In a pint sized mason jar filled half way full with ice: add cooled coffee, root beer, maple syrup, and milk. Stir gently. Top with premium vanilla bean ice cream

To turn this refreshing mocktail into a cocktail: Add 1 ounce premium white rum

Please enjoy responsibly.

Grilled Mojito Chicken Tacos

Amy Rota-Poulin Copyright 2014


Mojito Chicken:

2 pounds of boneless, skinless chicken breasts


1 small red onion, thinly sliced

5 cloves of garlic, thinly sliced

2 tablespoons fresh thyme

2 tablespoons fresh mint

1 tablespoon pure maple syrup

¼ cup rum

½ cup organic raw apple cider

¼ cup olive oil

¾ teaspoon freshly ground sea salt

Add all of the ingredients to a large food storage bag. Seal the bag and place in a glass baking dish in the refrigerator to marinate for 1-24 hours.

Preheat grill to 350-400 degrees. Remove chicken breasts from marinade and grill for 5-7 minutes per side, or until the chicken is thoroughly cooked. Remove from grill and let rest for 10 minutes. Slice chicken and set aside.

*Quick Tip: when the chicken breasts are almost finished cooking, add the taco shells to the grill. Grill the taco shells for approximately 1 minute per side. *

Taco Fixings:

1 shallot, thinly sliced

Goat cheese

Fresh organic baby greens & arugula

Roasted beets, skins removed & finely chopped

Fresh lemon juice

Place each individual ingredient in small serving bowls. Let you friends and family create their own custom chicken mojito tacos. *Quick Tip: To roast beets: rinse beets, wrap in tinfoil, and roast in a 400 degree oven for 30-45 minutes or until the beet is tender.*

Grilled Asparagus Salad

Amy Rota-Poulin Copyright 2014



2 pounds of fresh asparagus

2 tablespoons olive oil

1 large red onion, cut into ½ inch thick slices

8 ounces of organic grape tomatoes, halved

2 ounces of sharp cheese, such as Asiago

11 ounces organic baby greens

½ teaspoon freshly ground sea salt

Toss asparagus and onions in olive oil and sea salt. Grill until just tender. Once cooked, cut asparagus into bite sized pieces.

Meanwhile, place greens on a large platter and top with tomatoes. Add the warm grilled asparagus and grilled onions. Top with the lemon basil dressing and Asiago cheese shavings. Enjoy this simple delicious side dish all summer long. *Quick Tip: Turn this side dish into the main dish by adding grilled shrimp or chicken.*

Lemon Basil Dressing:

The juice of 1 organic lemon & zest

¼ cup fresh basil, finely chopped

1 shallot, finely chopped

¼ cup extra virgin olive oil

Shake ingredients together in a small jar until combined.


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