Something smokey… something sweet, this month’s recipes focus on satisfying that sweet spot with desserts on the grill.

Grilled Pineapple Sundaes

S’mores Roll-Ups

Grilled Donut Ice Cream Sandwiches

Foil Pack Chocolate Marshmallow Banana

Grilled Apricots with Brioche and Vanilla Ice Cream

Grilled Pound Cake with Strawberries in Balsamic

Grill Your Pies on a Big Green Egg

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!

The Boss Burger

Pineapple Teriyaki Sliders

Guinness Mac & Cheese

Pepperoni Grilled Cheese

Hawaiian Shrimp Skewers

Lilikoi Lemondae

Cherry Cobbler

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!

Brie Stuffed Turkey Burgers

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

Strawberry Banana Crepes

And something to wash it down…

Smoked Berry Lemonade

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

Ingredients

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

Directions

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!

Charred Citrus Margaritas

Grilled Jalapeño Popper Potato Salad

Grilled Chicken Quesadilla Sandwich 

Raspberry Chipotle Pork Kabobs

Grilled Peach and Raspberry Parfait 

Smoky Chocolate Chips Cookies on the Grill 

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!

Ingredients

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.)

Directions

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.

Ingredients

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

Mandarin Habanero Mango Salsa

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

Directions

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 …

Grilled Bacon

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.

Grilled Pizza

Sounds amazingly delicious, right?  Try our Recipe of the Month from a few months ago, it’s amazing!

Grilled Avocados

Grilled Caesar Salad (yes, we said salad)

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

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:

• 2 cups graham cracker crumbs (from about 12 whole graham crackers)
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon, optional
• Pinch of salt
• 8 tablespoons unsalted butter, melted

CHEESECAKE:

• 2-8 ounce packages cream cheese, room temperature
• 3/4 cup sugar
• 1 cup sour cream, room temperature
• 3 eggs, room temperature
• 2 tablespoons flour
• 3 tablespoons key lime juice (fresh or bottled if you can’t get key limes)
• Zest of two key limes (or regular limes if you can’t find key limes)
• 1/2 teaspoon vanilla extract
• Fresh whipped cream and/or lime curd for garnish

DIRECTIONS:

• Preheat oven to 350°F.
• Wrap the bottom of a 9” or 9 1/2” springform pan in two layers of heavy duty aluminum foil. You will be baking your cheesecake in a water bath and you want to make sure no water gets into the pan from the seam at the bottom.
• Make the crust: If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
• Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
• Press mixture into the bottom and up the sides (about 1”) of your pan. Press hard to compact. Chill until ready to fill.
• Place a kettle of water on to boil for the water bath.
• Make the cheesecake: Beat cream cheese with a hand mixer or a stand mixer fitted with the paddle attachment until smooth. Beat in sugar and sour cream until smooth. Beat in eggs, one at a time, until fully incorporated. Mix in flour, lime juice, lime zest, and vanilla extract. Be sure to scrape down the sides and bottom of your bowl during mixing to get any clumps of cream cheese stuck to the sides or bottom. Pour into crust.
• Place the cheesecake in a large roasting pan. Place pan in the center of your preheated oven. Pour the boiling water carefully in one corner of the pan, until it reaches about a third to halfway up the cheesecake.
• Bake for 50-60 minutes, until the cheesecake is just slightly jiggly in the center. Turn off the oven and let it sit for one hour. Remove from oven and let it cool completely, then cover and refrigerate overnight.
• When ready to serve, carefully remove ring of the springform pan. Top with whipped cream. Serve with lime curd, if desired. (If your cheesecake happens to crack, frosting it with lime curd will cover any blemishes!)

Enjoy!