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!”
July is really bringing the heat, so this summer when it comes to cooking, we thought we would beat the heat and keep it outside (where it belongs). So turn off your stoves and ovens and fire up the grill. We made a hot list of 12 ideas for unlikely, but tasty foods you can cook on your outdoor grill instead of the stove!
Let’s bring the heat …
Cut the greasy mess and leave the calories dripping into your grill … healthier and less mess.
Ingredients
1 lb. thick-cut bacon
1 cup Chopped Parsley
1 Tbsp. Chopped Garlic
1 Tbsp. Chopped Shallots
1 cup Extra Virgin Olive Oil
Fine Sea Salt
Freshly-cracked black pepper
Directions
Whisk together all ingredients. Set aside.
Grill 1/8” thick-cut, smoked bacon on both sides until done (5 to 6 minutes on each side over medium-high heat).
Serve with 2 tbsp. of the bacon dressing mixture and finish with sherry vinegar making sure there is a little vinegar on the plate.
Sounds amazingly delicious, right? Try our Recipe of the Month from a few months ago, it’s amazing!
Ingredients
1/4 cup olive oil, or as needed
Directions
Preheat grill for medium heat and lightly oil the grate.
Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.
Ingredients
1 head romaine lettuce, root end removed
Olive oil, as needed
Kosher salt, to taste
Pepper, to taste
Dressing
1 egg yolk
2 anchovy fillets packed in oil, drained (optional)
1 tsp. Dijon mustard
Kosher salt, to taste
Pepper, to taste
Juice of 1/2 a lemon
1/2 c. oil (olive, canola, or a mix of the two)
Grilled bread cubes, for croutons
Grated Parmesan cheese, for topping
Directions
Ingredients
2 ripe peaches, halved and pitted
3 Tablespoons unsalted butter, room temperature
1 Tablespoon cinnamon sugar (or 2 tsp. sugar + 1 tsp. cinnamon)
Olive oil or canola oil
Serving suggestions:
Fresh basil leaves
Mint leaves
Vanilla ice cream
Whipped cream
Frozen yogurt
Balsamic glaze
Directions
Slice peaches in half lengthwise and remove pits; set aside.
In a small bowl, mix butter and cinnamon sugar until well combined.
Heat grill to medium-high. Brush peaches with oil and grill cut-side-down until slightly softened and charred, a little over 1 minute. Compress gently with a spatula a few times for grill marks. Flip to rounded side and grill an additional minute.
Serve grilled peaches on individual plates. Top each with cinnamon-sugar butter, fresh basil or mint, and a scoop of vanilla ice cream or whipped cream.
Some other delicious recipes to try on the grill ..
Can you handle all of the lime goodness? The summer is hot, hot, and hotter … so all you need is a little shade and some citrus to cool you! We are sharing 3 of our most favorite lime recipes, all super easy and over-the-top delicious!
Let’s get things started with a Key Lime Cocktail!
INGREDIENTS:
2 parts Calico Jack Key Lime Pie Rum
1 part ginger ale
DIRECTIONS:
Mix in a glass with ice and garnish with … you guessed it, a lime wedge!
Now, let’s heat up the grill and sizzle some BBQ Lime Pork Chops.
INGREDIENTS:
4 boneless center cut pork chops, marinated
1/3 cup lime juice
2 tablespoon cider vinegar
1 tablespoon honey
1 teaspoon lime zest
Salt and pepper
Lime slices
DIRECTIONS:
Mix the marinade ingredients in a large zip lock bag or in a shallow glass dish. Add pork chops to the marinade, coat the chops on both sides. Refrigerate for 30 minutes. Heat BBQ to medium heat. Place chops on grill and brush with marinade; grill, turning once. Cook for approximately 10 minutes on each side or until no longer pink. Place on platter and garnish with lime slices. Chow down!
Let’s end with something sweet!
We’re doing cheesecake with a tangy twist, try our Key Lime Cheesecake!
INGREDIENTS:
CRUST:
CHEESECAKE:
DIRECTIONS:
Enjoy!
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