Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 loaf (1 lb.) cinnamon-raisin bread 6 large eggs 1 c. 2% milk or half-and-half 2 Tbsp. maple syrup 1 tsp. vanilla extract 1/2 c. chopped pecans, toasted 2 c. fresh blueberries, divided Directions: Prepare campfire or grill for low heat. Place bread slices, slightly overlapping, on a greased double-thickness of heavy-duty foil (about 18x24 inches). Bring foil up sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 c. blueberries. Fold edges over top, crimping to seal. Place on a grill grate over campfire or grill until egg is cooked through, about 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries.
Ingredients: 2 lbs. lean (at least 80%) ground beef 1/2 tsp. salt 1/4 c. chopped pepperoni (about 1 oz.) 2 Tbsp. sliced ripe olives 1/2 c. pizza sauce 6 slices (3/4 oz. each) mozzarella cheese, cut in half diagonally 6 burger buns, split, toasted 6 leaves lettuce Directions: Heat gas or charcoal grill. In a large bowl, mix ground beef and salt. Shape mixture into 12 thin patties, each about 4 inches in diameter. In a small bowl, mix pepperoni, olives and 1/3 c. of the pizza sauce. Spoon rounded tablespoon pepperoni mixture onto center of 6 patties; spread slightly. Top with remaining patties; press edges together firmly to seal. Place patties on grill; cover grill. Cook with medium heat for 8-12 minutes, turning once, until thermometer inserted in center of patties reads 160 degrees (avoid inserting in filling). During last 1-2 minutes of cooking time, top each patty with cheese and rounded teaspoon of remaining pizza sauce, and place buns, cut side down, on grill; cook until cheese is melted and buns are slightly toasted. To serve, place lettuce and patties on bottom halves of buns. Cover with top halves of buns.
Ingredients: 1 c. soy sauce 1/2 c. vegetable oil 1/2 c. cranberry or apple juice 1 boneless sirloin tip roast (3-4 lbs.) 1 envelope beef au jus gravy mix 1 dozen French rolls, split Directions: In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 c. for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160 degrees, well-done 170 degrees). Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight. Just before serving, prepare gravy mix according to package directions. Thinly slice roast, add to gravy and heat through.
Ingredients: 1 c. ketchup 2/3 c. Dr. Pepper 2 Tbsp. brown sugar 2 Tbsp. bourbon 4 tsp. barbecue seasoning 1 Tbsp. Worcestershire sauce 2 tsp. dried minced onion 1/8 tsp. salt 1/4 tsp. celery salt, optional 12 chicken drumsticks Directions: In a small saucepan, combine the first 8 ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently. On an oiled grill, cook chicken, covered, over medium-low heat for 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170-175 degrees, brushing occasionally with the sauce mixture.
Ingredients: 1 pkg. (20 oz.) refrigerated red potato wedges 4 hot dogs 1 small onion, cut into wedges 1/4 c. shredded cheddar cheese 1/2 c. barbecue sauce Directions: Divide potato wedges among 4 pieces of heavy-duty foil (about 18 inches). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly. Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape.
(Courtesy of Ale Alysum) Ingredients: 1 slice good quality bread (Texas toast) 2 1/2 lb. lean ground beef 1 c. stout 1 egg 1/4 medium yellow onion, finely diced 4 garlic cloves, finely minced 2 Tbsp. Dijon mustard 2 Tbsp. ketchup 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh basil 2 Tbsp. chopped fresh parsley 1 tsp. hot sauce 1/4 tsp. Worcestershire sauce 2 tsp. salt 1/2 tsp. ground pepper Directions: Make bread crumbs by putting bread into food processor. Pulse until fine. Add breadcrumbs to a large mixing bowl and add all ingredients, mixing until evenly incorporated. Cover bowl with plastic wrap and place in the refrigerator overnight to allow meat to fully absorb the beer and the other flavors. Divide mixture into 4 (6 oz. each) balls (the size depends on the size of buns being used). Squish each ball down to 1 inch thick. Patties will see a bit on the soft side. Place patties on a preheated grill (medium-high). Cook on each side for 4-5 minutes before flipping. Total cooking time should be 8-10 minutes.
Ingredients: 2 lbs. red potatoes (about 6), cut into 1/4 inch thick slices 1/3 c. water 1/4 c. light zesty Italian dressing 2 cloves garlic, minced 3 Tbsp. parmesan cheese Directions: Heat grill to medium-high heat. Place potatoes in a 2 quart microwaveable dish. Add water; cover. Microwave on high for 8 minutes; drain. Toss potatoes with dressing and garlic; spoon onto large sheet of heavy-duty foil sprayed with cooking spray. Fold to make a packet. Grill 20 minutes or until potatoes are tender, turning after 10 minutes. Cut slits in the foil to release the steam before opening packet. Sprinkle potatoes with cheese.
Ingredients: 1 lb. fresh French green beans,trimmed and cut in half 1/2 c. water 3 c. cooked long-grain brown rice 3/4 c. shredded Parmesan cheese 1/2 c. drained oil-packed sun-dried tomatoes, finely chopped 1/3 c. zesty Italian dressing Zest and juice from 1 lemon 1 Tbsp. Dijon mustard 1 lb. uncooked deveined peeled large shrimp Directions: Heat grill to medium-high heat. Place beans in a large microwaveable bowl. Add water. Microwave on high for 5 minutes, stirring after 3 minutes; drain. Return to bowl. Add rice, cheese and tomatoes; mix lightly. Whisk dressing, lemon zest, lemon juice and mustard until blended. Reserve 2 Tbsp. dressing mixture. Add remaining to bean mixture; mix lightly. Spoon into 6 large sheets of heavy-duty foil with sides slightly rolled up; top with shrimp and reserved dressing. Fold foil to make 6 packets. Grill 10-12 minutes or until shrimp turn pink and rice mixture is heated through. Cut slits in foil to release steam before opening packets.
Ingredients: 8 glazed doughnuts Nonstick cooking spray 1 recipe mint julep dip (see below) 1 recipe strawberry basil dip (see below) Directions: Heat charcoal or gas grill to medium-low heat. Coat doughnuts with cooking spray. Grill doughnuts, covered, until lightly browned, 30 seconds to a minute per side. Watch closely to avoid burning. Serve doughnuts with mint julep dip and strawberry basil dip Mint Julep Dip 6 Tbsp. sugar 1 Tbsp. packed fresh mint leaves 6 oz. cream cheese softened (3/4 c.) 1/4 c. milk 2 Tbsp. bourbon Directions: In a small bowl combine sugar and mint leaves. Using a wooden spoon mash mint and sugar until fragrant, 30 seconds to 1 minute. In a blender container or food processor combine sugar mixture, cream cheese, milk and bourbon. Cover; blend or process until smooth, stopping to scrape down the sides as necessary. Serve immediately. Strawberry Basil Dip 6 oz. fresh strawberries, hulled (about 1 1/4 c.) 4 oz. cream cheese, softened (1/4 c.) 3 Tbsp. honey 1 Tbsp. packed fresh basil leaves Directions: In a blender or small food processor combine strawberries, cream cheese and honey. Cover; blend or process until smooth, stopping to scrape down the sides as necessary. Add basil; pulse until just chopped. Serve immediately.
Ingredients: 2-2 1/2 lbs. skin on chicken thighs MARINADE: 1/2 c. fresh lime juice 3 tsp. fresh lime zest 1/4 c. olive oil 4 Tbsp. fresh cilantro, chopped finely 2 jalapeno, chopped finely 4 garlic cloves, chopped finely 1 Tbsp. honey 2 tsp. salt 1 tsp. chili powder, or to taste Directions: Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside. Get a big bowl. Mix together all of the marinade ingredients using a whisk. Make sure the marinade is well combined. Add chicken to the marinade and ensure the chicken is coated evenly. Marinate for 2 hours (can do this in a ziploc bag if you want, otherwise plastic wrap the bowl and place in the refrigerator). Turn on the grill to medium heat. Brush some oil on the grill rack. Place the chicken on the grill. Place some of the garlic, cilantro and jalapeno from the marinade on top of the chicken. Grill the chicken until cooked through and golden brown/charred on both sides. Serve immediately.
Ingredients: 5 oz. ground beef, formed into a thin round patty 1 brat, any flavor, cut in half lengthwise 1/2 russet potato, julienne 1/4 c. coleslaw mix 1 Tbsp. mayonnaise 1/2 Tbsp. vinegar 1/2 Tbsp. Tabasco 2 tsp. salt and pepper 1 brioche burger bun 1 Tbsp. spicy brown mustard 2 Tbsp. vegetable oil 2 slices cheddar cheese Directions: Toss oil and potatoes together and preheat oven to 375 degrees. On a foil-lined baking sheet, place brat on one side of the pan and the oiled potatoes on the other. Place in oven and let cook for 20 minutes, removing brat after 10 minutes. In a mixing bowl, combine mayonnaise, vinegar, Tabasco, 1 tsp. salt and pepper and coleslaw. Stir and mix fully and refrigerate for remainder of recipe. On grill surface set/ bring to medium high heat, season ground beef patty with salt and pepper and cook for 4 minutes on each side gently pressing meat into grill to help cook, placing cheese on top of patty for final 2 minutes of cooking. Toast brioche bun on grill for 30 seconds and spread brown mustard on bun. Build the burger by placing the cheesy patty on top of the base bun. Top with french baked potatoes and then the brat. Top with coleslaw mix and then the top bun.
Ingredients: 1 c. alfredo sauce 1 pkg. (10 oz.) frozen chopped spinach, thawed, well-drained 1 tsp. crushed red pepper 1 lb. refrigerated pizza dough, at room temperature 2 Tbsp. olive oil 1 c. shredded mozzarella cheese 1 boneless skinless chicken breast (4 oz.), cooked, chopped, about 1 c. 4 slices bacon, cooked, crumbled Directions: Heat grill to medium heat. Cook and stir alfredo sauce in a medium saucepan on medium heat 4-5 minutes or until heated through. Stir in spinach and crushed pepper. Keep warm. Divide pizza dough into 4 pieces. Roll each piece into 12 inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 minutes, or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn. Top with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5-7 minutes or until bottoms of crust are golden brown and cheese is melted.
Ingredients: 1 1/2 lb. uncooked prawns Salt and pepper Olive oil SAUCE: 1 small head garlic, top trimmed off 1 c. chopped fresh cilantro leaves Juice of 1 lime 1 Tbsp. dry white wine 3 Tbsp. olive oil 2 Tbsp. chili sauce (or 1 Tbsp. dry chili flakes) Directions: Preheat oven to 400 degrees. Peel, de-vein and rinse the prawns or your choice of shrimp. Pat dry and season with salt and pepper. Place the prawns in the fridge until ready to grill. Trim the top of the garlic head off, but leave the garlic intact. Drizzle generously with olive oil. Roast the garlic in the 400 degree oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possibly. Now, prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilantro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside. When ready, lightly oil and heat a cast-iron grill or griddle to medium-high. Dress the prawns with a little olive oil and grill for 3-4 minutes on each side. You want to achieve some char, but be careful not to overcook the prawns. Remove the prawns from the grill to a bowl and coat well with the roasted garlic and cilantro sauce. Transfer to a serving platter. Alternatively, transfer the grilled prawns to a serving platter and simply add the roasted garlic-cilantro sauce on the side. Serve with pasta or rice and a green salad for dinner or as a simple party appetizer.
Ingredients: 4 large ears sweet corn in husks 1 1/2 c. uncooked penne pasta 2 c. cherry tomatoes 1 medium zucchini, thinly sliced 1 can (2 1/4 oz.) sliced ripe olives, drained 1/3 c. white wine vinegar 2 Tbsp. olive oil 1 Tbsp. minced fresh basil or 1 tsp. dried basil 1 tsp. sugar 1 tsp. salt 1/2 tsp. ground mustard 1/4 tsp. garlic powder 1/4 tsp. pepper Directions: Carefully peel back corn husks to within 1 inch of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain. Grill con, covered, over medium heat for 25-30 minutes or until tender, turning often. Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives. In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
Ingredients: 1 c. plain yogurt 2 Tbsp. olive oil 4 cloves garlic, minced 1/2 Tbsp. dried oregano 1 medium lemon 1/2 tsp. salt Freshly cracked black pepper 1/4 bunch fresh parsley 3 1/2-4 lbs. chicken pieces Directions: To make marinade, combine the yogurt, olive oil, minced garlic, oregano, salt and some freshly cracked black pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp.). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes. After marinating for 30 minutes, either cook the chicken on a grill or preheat the oven to 375 degrees in preparation to bake the chicken. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
Ingredients: 4 bone-in pork loin chops or pork rib chops, cut 1 1/4 to 1 1/2 inches thick (about 10-12 oz. each) 1 (12 oz.) bottle honey wheat beer 2 garlic cloves, minced 1 Tbsp. olive oil 1/4 tsp. salt 1/2 tsp. coarsely ground black pepper 4 oz. white cheddar cheese, shredded or blue cheese, crumbled (1 c.) 2 Tbsp. chopped walnuts, toasted 2 green onions, thinly sliced Fresh herb sprigs (optional) Directions: Place pork chops in a 2 gallon heavy self-sealing plastic bag set in a very large bowl; set aside. In a small bowl, combine beer, garlic, olive oil, salt and 1/4 tsp. pepper; pour over pork. Seal bag; marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade. For charcoal grill, arrange preheated coals around a drip pan. Check for medium heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35-40 minutes or until done (160 degrees). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.) Meanwhile, for topping, in a small bowl stir together cheese, nuts, green onions and remaining pepper. Spoon mixture over chops. Cover and grill for 2-3 minutes more or until cheese melts. Garnish with fresh herbs.
Ingredients: 48 large unpeeled shrimp (about 2 lbs.) 1/2 c. fresh lemon juice 1/2 c. dry white wine 2 Tbsp. bottled minced garlic (about 12 cloves) 2 Tbsp. steak sauce 2 tsp. coarsely ground black pepper Cooking spray Directions: Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once. Prepare grill. Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12 inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.
Ingredients: 2 boneless, skinless chicken breasts 1 c. Italian salad dressing 3 c. penne pasta 15 oz. alfredo sauce 8 oz. combination of shredded Italian cheeses (mozzarella, parmesan and provolone) 4 roma tomatoes, seeded and chopped 4 Tbsp. fresh basil, chopped 2 garlic cloves, minced 6 Tbsp. olive oil Directions: Preheat oven to 350 degrees. Place the chicken breasts into a large bowl, pour the Italian dressing over the chicken breasts. Cover with plastic wrap and place into the refrigerator. Allow the chicken to marinate for at least 2 hours (or longer, if you want more flavor). In a medium bowl combine tomatoes, basil and garlic. Toss with olive oil. Bring a large pot of water to a boil. Add penne pasta and cook according to package directions. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken from the marinade and place it onto the grill. Discard the marinade. Grill the chicken breasts turning at least once until fully cooked (the internal temperature has reached 165 degrees). Remove the chicken from the grill and allow it to cool for 10 minutes. Slice the chicken into thin strips. Lightly grease a 9x13 baking dish. Drain the noodles and toss them with the alfredo sauce. Stir in the sliced cooked chicken. Pour into the casserole dish. Top with shredded cheeses. Place into the oven and bake at 350 degrees for 30 minutes or until the cheese is lightly brown and the mixture is bubbly. Top with tomato and basil mixture for serving.
Ingredients: 2 Tbsp. ground ginger 2 Tbsp. garlic powder 2 Tbsp. onion powder 2 Tbsp. ground cumin 2 Tbsp. dark brown sugar 2 Tbsp. paprika 2 Tbsp. Ancho chili powder 2 Tbsp. ground black pepper Directions: Mix all ingredients together. Spread over steak of your choice and cook to your liking. Note~ I used rib eye steaks. Most of the ingredients I had in my pantry but I substituted light brown sugar for the dark brown sugar and I used regular chili powder instead of Ancho chili powder. It tasted good but I would recommend using a bit more chili powder if you like a bit more heat. This recipe works for about 4 steaks.
Ingredients: 1 lemon 1 1/4 lb. skinless salmon fillet, cut into 1 inch cubes 1 egg 2 green onions, trimmed and cut up 2 Tbsp. fresh oregano leaves 1/2 slice white sandwich bread 1/2 c. plain Greek yogurt 1/2 c. chopped seedless cucumber 4 ciabatta buns, split and toasted Directions: Soak cedar grilling plank in water at least 1 hour before grilling; drain. Finely shred peel from lemon; juice lemon to get 1 tsp. Set aside. In a food processor combine salmon, egg, green onions, oregano, bread, half the lemon peel, 1/2 tsp. salt and 1/8 tsp. cracked black pepper. Pulse 5 times or until mixture holds together, scraping sides as needed. Shape into four 3/4 inch thick patties. Cover; chill 30 minutes. In a small bowl stir together yogurt, cucumber, remaining lemon peel, lemon juice, 1/4 tsp. salt and 1/8 tsp. cracked black pepper. Cover; chill. For charcoal grill, arrange medium-hot coals around edge of grill. Place plank on grill rack directly over coals 5 minutes or until plank smokes and crackles; remove. Arrange patties on plank; place in center of grill rack. Cover; grill 10-12 minutes or until an instant-read thermometer reads 160 degrees. (For gas grill, preheat; reduce heat to medium. Adjust for indirect cooking. Place plank on grill rack over heat 5 minutes or until plank smokes and crackles; remove. Arrange patties on plank. Place plank over unlit side of grill; grill as above.) Serve salmon on buns with lettuce leaves and yogurt mixture.
