Rev things up with these NASCAR recipes

Start your stomach engines! If you're looking for the perfect dish to rev things up in the kitchen, some race car greats have some pit stop meals everyone will enjoy. Julie Miltenberger, a senior food editor for Family Circle magazine, shares favorite food secrets from NASCAR champions. Here are the recipes:

Elliott Sadler’s BBQ Chicken and “Brown” Rice
Makes: 6 servings. Prep: 10 minutes. Refrigerate: overnight. Grill: chicken on medium-low heat for 45 minutes. Bake: rice at 375° for 45 minutes.

Ingredients for the chicken
2 bottles (18 ounces each) Sauer’s BBQ sauce (or your favorite)
3 tablespoons sugar
3 tablespoons black pepper
3 tablespoons seasoned salt (such as Lawry’s)
1/2 cup vinegar
6 bone-in chicken breast halves, about 3 pounds total

Ingredients for the brown rice
1 can (10-1/2 ounces) beef broth
1 can (10-1/2 ounces) beef consommé
1 cup converted long-grain white rice
1 medium-size onion, sliced
1 stick margarine or butter, cut up

Directions for the chicken
In a medium-size bowl, combine the BBQ sauce, sugar, pepper, seasoned salt and vinegar. Whisk until combined. Place chicken in a large glass pan or resealable plastic bag and add sauce. Cover with plastic wrap or seal bag and refrigerate overnight.

When ready to cook: Heat charcoal or gas grill to medium-low heat. Heat oven to 375°. Grill chicken over medium-low heat for 45 minutes, or until meat registers 170° on an instant-read thermometer.

Directions for the brown rice
In a medium-size baking dish, combine beef broth, consommé, rice, onion and butter. Bake at 375° for 45 minutes. Allow chicken and rice to rest 5 minutes before serving.

Per serving: 560 calories; 26 g fat (13 g sat.); 45 g protein; 33 g carbohydrate; 1 g fiber; 1,365 mg sodium; 157 mg cholesterol.

Kurt Busch’s Grilled T-Bone
Makes: 4 servings. Prep: 5 minutes. Marinate: 45 minutes to  1 hour. Grill: Over medium-high heat for 6 to 7 minutes, depending on thickness. Rest: 5 minutes.

1/3 cup Worcestershire sauce
3 tablespoons vinegar
3 cloves garlic, finely chopped
1-1/2 teaspoons black pepper
1-1/2 teaspoons salt
4 small T-bone steaks (about 12 ounces each)

In a medium-size bowl, blend together Worcestershire, vinegar, garlic, pepper and salt. Place steaks in a large resealable plastic bag and add marinade. Turn to coat. Refrigerate 45 minutes to an hour, turning occasionally.

Heat charcoal to medium-hot or gas grill to medium-high heat. Remove steaks from marinade and grill, turning once, about 3 minutes per side, or until internal temperature registers 135°. Let steaks rest 5 minutes before serving.

Per Serving: 593 calories; 44 g fat (17 g sat.); 44 g protein; 2 g carbohydrate; 0 g fiber; 661 mg sodium; 126 mg cholesterol.

Jimmie Johnson’s Guacamole
Makes: 6 servings (1/2 cup each). Prep: 5 minutes.

4 medium avocados, skin and pit removed
2 tablespoons sour cream
2 tablespoons hot sauce (such as Cholula)
1 to 1-1/2 teaspoons garlic salt
1/2 teaspoon black pepper
2 tablespoons Italian dressing
1 teaspoon freshly squeezed lemon juice
1 teaspoon grated Parmesan cheese
Tortilla chips, for serving

In a medium-size bowl, mash avocado to desired smoothness. Stir in sour cream, hot sauce, garlic salt, pepper, Italian dressing and lemon juice. Sprinkle with Parmesan cheese and refrigerate until serving.

Per 1/2 cup Serving: 246 calories; 23 g fat (4 g sat.); 3 g protein; 11 g carbohydrate; 7 g fiber; 602 mg sodium; 2 mg cholesterol.

Jeff’s Mom’s Overnight Salad
Makes: 12 servings. Prep: 20 minutes. Refrigerate: 4 hours or overnight.

1 medium-size head iceberg lettuce, chopped
1 medium-size head cauliflower (2-1/2 pounds), cut into bite-size pieces
1-1/2 cups mayonnaise
1 medium-size red onion, chopped
1 pound bacon, crisply fried and crumbled
1 cup grated Parmesan cheese
2 teaspoons sugar

In a large salad bowl, layer iceberg lettuce followed by the cauliflower. Spread with mayonnaise and then top with red onion, crumbled bacon, Parmesan cheese and sugar. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Immediately before serving, toss salad together to coat all ingredients evenly. Serve chilled.

Per serving: 334 calories; 30 g fat (7 g sat.); 9 g protein; 7 g carbohydrate; 1 g fiber; 448 mg sodium; 37 mg cholesterol.

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