Recipes of the Month: A Little Bit of Everything

October 30, 2019 Outdoor Cooking

Because sometimes it’s just too hard to decide what you want to eat, so we chose a little bit of everything for this month’s featured recipes! As the weather gets cooler, soups, coffee, and cider are a good option and pumpkin spice is always nice! With mounds of candy leftover from Halloween, we have a dessert recipe that has no tricks, only treats. And as we head into the holiday season we have something healthy to keep you on track!

Smoked Coffee

Beaver Trails (we know… weird name, but stick with us on this one)

Green Chile Mashed Potatoes

Pork Chops with Smokey Apple Compote

Lemon Chicken with Broccoli and String Beans Foil Packs (this is the healthy one we mentioned)

Spiced Pumpkin Latte Cake Bars

Peanut Butter M&M Cheesecake with Brownie Crust

Homemade Apple Cider

Recipes of the Month: Key Lime Cocktails, BBQ Lime Pork Chops & Key Lime Cheesecake

June 23, 2016 Outdoor Cooking

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!

Key Lime Pie 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.

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! 

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!

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