Hot off the grill and before the New Year’s resolutions go up in flames… here’s a taste of our recipes of the month! They’re packed with flavor, but most importantly… they are all super healthy! Enjoy!
Peruvian Chicken with Spicy Green Sauce
Japanese Farm Style Teriyaki Bowl
Grilled Tandoori Chicken Skewers
Grilled Mexican Chipotle Chicken
Grilled Portobello Mushroom Burger
With most of the rainy days behind us for a while, it’s a great time to get outside and fire up the grill! This month we are featuring mouth-watering recipes perfect for a party or even a family dinner!
Grilled Garlic and Black Pepper Shrimp
Jalepeno-Marinated Grilled Pork Chops
Grilled Chicken Sandwich with Caesar-ish Dressing
Grilled Strip Steak and Blistered Tomatoes
Something smokey… something sweet, this month’s recipes focus on satisfying that sweet spot with desserts on the grill.
Grilled Donut Ice Cream Sandwiches
Foil Pack Chocolate Marshmallow Banana
Grilled Apricots with Brioche and Vanilla Ice Cream
Let the good times roll… summer is here and it’s time to fire up the grill! Hello pool parties, get togethers and making memories. The best way to your guests’ heart is through their belly. We have some recipes we want you to try…. they are sure to get the job done!
Lots of great recipes to try, but how many of you really grab the ingredients and make it happen? It’s tough we know, but what if you had someone to try it for you! We have plenty of backyard grilling time on our hands, so we are firing up the grill and taste testing for you each month… here are the recipes that tickled our tastebuds in September!
Cowboy Nachos … will have you sayin’ yee-haw!
Grilled Green Pepper Omelet … breakfast is the most important meal, ya know?
Spicy Breakfast Scramble … more breakfast, couldn’t resist!
Strawberry Banana Crepes …. crepes are important too!
Mousetrap Grilled Cheese … it’ll get ya!
Chipotle Veggie Sandwich… this is where the veg out part comes in!
Blueberry Dumplings … end your weekend on a sweet note!
Champagne Pears filled with Cheesecake and Champagne Drizzle … Cheers!
Sometimes when you can’t decide what to have for dinner, you just order it all, right? That’s how we feel about this month’s featured recipes, so we picked several to share with you! They are delicious, so we hope you’re hungry!
Five Spice Salted and Fried Meaty Spare Ribs (We don’t even know what that means, but we want in!)
Grilled Chicken Quesadilla Sandwich
Potato Bacon and Grilled Cheese Pizza
Sea Salt and Vinegar Chicken Wings
And something to wash it down…
This will be something that will really go the distance… Sweet Tea Caramelized Onions! Enjoy them on top of a steak with blue cheese, on chicken, on salmon, burgers, use inside a toasted sandwich or quesadilla. Simply use them when you just want to make something better!
Sweet Tea Caramelized Onions Serves 1 cup
Cook Time: 35 -55 minutes
2 large yellow onions
3/4 tsp. Kosher salt
1/4 tsp. ground black pepper
2 tsp. oil of choice
1⅔ cup sweet tea of choice
⅛ cup granulated sugar
Cut each onion into 1∕8 inch strips (follow the natural lines of the onion.) In a large bowl, add the cut onions, salt, pepper, and oil. Stir to combine all ingredients evenly.
Heat grill to medium. Lightly coat the cooktop with an oiled paper towel. Take the bowl of cut onions and empty it onto the grill. Spread the onions evenly on the grill and do not touch them for about 5 minutes. This will allow the natural sugars from the onion to start to caramelize. Stir the onions around a little to now caramelize the other side of the onions. Let them cook without touching for another 5 minutes. Once the batch of onions has evenly caramelized turn the outer burner off and adjust the inner burner to medium/low.
In a medium sauté pan add the cooked onions, cup of sweet tea, and granulated sugar. Allow this to cook on the grill for about 25 min. Stir occasionally to assure no sticking. The liquid should be close to gone at this point. The onions are done, however now is the chance to really make those onions pop with flavor; if time permits, add the remaining 2∕3 cup sweet tea and allow that to cook for another 20 min. Place finished onions in a bowl and allow to cool.
Use hot or refrigerate for later use.
May is National BBQ Month, but really all summer long we should be firing up our grill and sizzlin’ up something delicious! We thought we would do a mixture of savory and sweet, so that there’s something for everyone!
Grilled Jalapeño Popper Potato Salad
Grilled Chicken Quesadilla Sandwich
Raspberry Chipotle Pork Kabobs
This month we are taking the tried-and-true “burger” and giving it some kick! This will be your new go-to recipe for your football watching weekends!
1½ pounds ground beef
1/2 tbsp. Kosher salt
1/2 tsp. black pepper (or more/less to taste)
Hot Pepper Jelly
Guacamole
Bacon
Rolls
Greens (lettuce, spinach, etc.)
In a bowl, toss meat with seasoning. Form into patties and place on a large plate or baking sheet (about 7-8 patties). Cover and chill 2 hours or overnight. Allow burgers to come to almost room temperature before grilling. Season all sides of the burgers with additional salt and pepper. Clean, oil and heat grill. Once hot, place burgers onto the grill and cook until done to your liking. Once you flip the burger, baste the cooked side with some of the hot pepper jelly, when you remove the burgers, baste the other side. Assemble burgers with guacamole and bacon. Add an additional dollop of jelly on top of the burger and top with the other half of the bun. Smush it down a bit and dig in!
For more great recipes like: wild mushroom and blue cheese stuffed burgers, grilled lobster tail with Baja butter, apricot glazed pork kabobs, grilled sausage stuffing, blueberry dumplings or grilled pineapple with coconut caramel glaze … taste here!
Now that’s a mouthful … but a delicious mouthful. For this month’s recipe star we got a taste of inspiration from Hearth & Home. The great thing about this recipe is if you’re fishy about fish, you can substitute the protein for grilled chicken or even steak.
Mahi-Mahi Tacos 4 (56 oz.) MahiMahi fillets
2 tbsp. olive oil 2 tbsp.
Pit Boss Mandarin Habanero spice
2 cups shredded red cabbage
1 cup sour cream
12 small corn tortillas
2 mangos, peeled and diced
1/3 cup red onion, diced
2 tbsp. lime juice
1 tsp. Pit Boss Mandarin Habanero seasoning
¼ cup fresh cilantro, chopped
Rinse the Mahi-Mahi fillets under cold water and blot dry with paper towel. Rub fillets with olive oil, then sprinkle Pit Boss Mandarin Habanero seasoning over both sides of the fillets, rubbing the seasoning in. Set aside.
Prepare the Mandarin Habanero Mango Salsa by combining all ingredients in a medium-sized bowl, tossing lightly to mix. Set aside.
Light the ceramic charcoal barbecue to 400°F. Place Mahi-Mahi fillets directly on the grill and cook 5–7 minutes on each side. Remove the MahiMahi from grill and let rest 5 minutes before pulling apart into small pieces. Carefully remove cooking grate from barbecue using oven mitts or grill grippers. Replace grill grate with heat deflector and place tortillas on heat deflector, heating for 30 seconds to 1 minute or until warm, but not hot.
Stack the tortillas in twos. Distribute the fish evenly between each set of tortillas.
Top with red cabbage, sour cream, and mango salsa. Serve immediately!
Sit back and listen to the “mmmms!”
Steven was a true professional to work with. He spent time going over the possibilities for our patio as we have an unusual roof line. He kept his word about when he would be at the house and when his crew would begin working. It was a pleasure to work with someone that was honest and trustworthy. We LOVE our patio, it is a new room in our home. I would use Texas Custom Patios again and I would recommend them to others. Our patio is beautiful!
