Italian Parmesan Asparagus

Servings:  4 | Prep Time:  15 Minutes | Cook Time:  15 Minutes

Ingredients:

  • 1 pound pencil asparagus
  • 3/4 tsp red pepper flakes
  • 1 tsp fresh ground black pepper
  • 1 1/2 tsp oregano
  • 1 tsp basil
  • 1 1/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1 1/2 cups olive oil
  • 1/2 cup freshly grated parmesan cheese

Directions:

  1. Start your grill and get the grill grate to roughly 375/400 degrees.  If you have an Argentinian grill raise your grill about 6″ above the rim.
  2. Whisk together all of the herbs and olive oil.  Transfer to a container for easier drizzling.
  3. Drizzle about 3 tablespoons of the herb mixture over top of the asparagus, coating all sides.
  4. Transfer the asparagus to the grill, cook for 5-6 minutes and flip.  Watch the cook on the asparagus, if they are charring too fast, raise your grill.
  5. Cook for another 4-5 minutes or until the desired doneness
  6. Transfer to a plate, drizzle with some more herbed oil, and sprinkle with parmesan cheese

Enjoy.

Recipe compliments of #thekitchenwhisperer

Lemon Chicken

Servings:  4 | Prep Time:  20 Minutes | Cook Time:  45 Minutes

Ingredients:

  • 4 Bone-In Skin on Chicken Thighs
  • 1/4 Cup Butter
  • 2 Tbs Dry Vermouth
  • 2 Tbs White Wine
  • 2 Tbs Fresh Lemon Juice
  • 2 tsp Grated Lemon Peel
  • 3/4 Cup Whipping Cream
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Tbs Granulated Garlic
  • 1 Tbs Corn Starch
  • Salt/Pepper

Directions:

  1. Prep chicken by patting dry. Rub down with olive oil and favorite Italian style seasoning.  Place on grill, skin side up and cook until an internal temperature of 165 degrees.  Pull and let rest for 5 minutes.
  2. In a medium saucepan, melt butter. Add vermouth, white wine, lemon juice, lemon peel, and bring to a boil for one minute.  Add cream and broth, whisk until well combined, bring to a boil.  Slurry corn starch in cold water and add to boiling sauce.  Reduce to a simmer and simmer for 8 minutes.  Mix in parmesan cheese, granulated garlic, and season with salt/pepper to taste.  Combine well and let simmer until sauce has thickened slightly.  Remove from heat and let cool.
  3. Spoon sauce on to plate, place chicken on sauce, and spoon additional sauce over chicken. Garnish with chopped Italian Parsley.  Serve with roasted root vegetables.

Enjoy.

Recipe compliments of #rrculinarycreations

Bourbon Banana Foster

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 cup dark brown sugar
  • 1/4 cup banana liqueur
  • 1/2 teaspoon cinnamon
  • 2 firm ripe bananas, peeled and sliced lengthwise and crosswise
  • 1/4 cup bourbon
  • Vanilla ice cream

Directions:

  1. Using a cast iron skillet over a medium heat on your grill, add butter and brown sugar to your skillet; stir often.
  2. Once the butter is melted, whisk in cinnamon and banana liqueur
  3. Cook for 2-3 minutes until it begins to bubble.  Add in banana halves and simmer for another 2-3 minutes; spooning the sauce over the bananas
  4. Add bourbon and light to flambé
  5. Optional:  to add a little pizzazz sprinkle a little cinnamon over the flames.
  6. When flames go out, remove from heat.
  7. Serve with vanilla ice cream

Recipe:  Compliments from #saltfirebbq

Grilled Zucchini

Ingredients:

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 teaspoons finely chopped fresh sage
  • 2 large clove garlic, minced
  • 1 small jalapeno pepper, minced
  • 3 large zucchini, cut into 1/2-inch pieces
  • 2 teaspoons white wine vinegar
  • Salt and black pepper to taste
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh parsley

Directions:

  1. Heat the oil over medium-high heat on your grill.  Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes.
  2. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds.
  3. Add the zucchini, vinegar, salt and pepper.  Stir to combine.
  4. Cover and cook, stirring occasionally, until the zucchini begins to soften, 6 to 8 minutes.
  5. Uncover and add the red bell pepper and parsley.
  6. Cook until the zucchini is completely soft and lightly born, 6 to 8 minutes more.
Enjoy.

Grilled Potato Cupcakes

Ingredients:

  • 9 small russet potatoes
  • 1 stick salted butter – room temperature
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 3/4 cup shredded Colby Jack cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 6 (or more) slices of bacon, cooked and crumbled
  • 1 egg
  • 1/3 cup flour
  • 1/2 – 3/4 cup shredded cheddar cheese
  • 2 jalapenos – one diced and one sliced

Directions:

  1. Peel the potatoes and cut them into 1″ pieces.  Boil them in salted water until for tender.  Drain the water
  2. Add the potatoes back to the pan with the butter.  Mash the potatoes.  Mix in the sour cream; then add the milk, seasoning and Colby Jack cheese.  Mix.
  3. Heat your grill to 375 degrees
  4. Once you have your mashed potatoes made and cooled a bit, mix in the flour, egg, bacon pieces (reserving a little for topping) and diced jalapeno.
  5. Spray a muffin pan with cooking spray.  
  6. OPTIONAL:  Put a little of the cheddar cheese at the bottom of each muffin tin
  7. Fill muffin tins with potato mixture.  Top with the cheddar cheese, bacon crumbles and slied jalapenos.
  8. Cook ~20 minutes.  If you chose to put the optional cheese on the bottom – watch so it doesn’t burn).  
  9. Remove from the grill and let the potato cupcakes sit for 5 minutes to cool.  Drizzle with BBQ sauce (optional) and then serve.

Enjoy.

Recipe compliments of #guardianofthegrill

Smoked Pulled Pork Fettuccini

Cedar Creek SMOKED PULLED PORK FETTUCCINI recipe

Ingredients:

  • 3 cups smoked pulled pork, cut into bite size pieces
  • 1 package 16 oz. fettuccini noodles
  • Salt
  • Extra virgin olive oil
  • 1/4 cup white wine
  • 4 tbsp. unsalted butter
  • 2 1/2 cups quartered tomatoes – a mix of cherry, grape, orange
  • 3 cloves garlic, minced
  • 1 tbsp. Cedar Creek Cajun BBQ seasoning (recipe below)
  • 2/3 cup whipping cream
  • 1/2 cup grated Parmesan cheese
  • Shaved Parmesan cheese for garnish

Directions:

  1. In a large pot of boiling salted water, cook fettuccini noodles according to package instructions. Drain and toss with a little olive oil to prevent noodles from sticking.
  2. Heat a large skillet over medium heat, heat about 1 tablespoon olive oil. Add quartered tomatoes. Cook, stirring often, until the tomatoes skin starts to loosen. Remove tomatoes from skillet.
  3. Add the white wine to the skillet and cook until it is reduced by about half. Stir in butter and let melt, then add tomatoes, cream, garlic, 2 tsp. Cedar Creek BBQ Cajun seasoning, grated Parmesan cheese. Cook until sauce begins to simmer. Stir in 2 cups smoked pulled pork. Cook until pork is heated through.
  4. Heat the remaining 1 cup of pulled pork in a small skillet.
  5. Add the cooked pasta to the sauce. Toss until evenly combined. Garnish with shaved Parmesan cheese, the remaining 1 cup of pulled pork and sprinkle lightly with Cedar Creek Cajun BBQ seasoning

CEDAR CREEK CAJUN BBQ SEASONING:

  • Combine 2 tsp. garlic powder, 2 tsp. paprika, 1 ½ tsp. oregano, 1 ½ tsp. BBQ seasoning, 1 ½ tsp. dried thyme leaves, 1 tsp. white pepper and 1 tsp onion powder.

Creek Side Guacamole

Cedar Creek Guacamole recipe

Ingredients:

  • 3 large avocados
  • 1 small shallot, finely diced
  • 3 cloves garlic, peeled and roughly chopped
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced
  • 1 tsp lime juice (adjust to taste)
  • ¾ tsp salt (adjust to taste)
  • ½ tsp pepper (adjust to taste)

Directions:

  1. Peel avocados and scoop into small bowl.
  2. Place chopped garlic into mortar and add ½ tsp salt. Mash garlic and salt together to form a paste.
  3. Add garlic paste to avocados. Mash together with fork. Leave some chunks of avocado.
  4. Add diced tomatoes, shallot and jalapeno. Stir together.
  5. Add lime juice, salt and pepper to taste.
  6. Refrigerate

Grilled Chicken Quesadillas

Ingredients:

(Serves 4)

3 large chicken breasts3 tbsp. salt
3 tbsp. black pepper
3 tbsp. paprika

1 tbsp. lemon pepper
¼ tsp. cayenne pepper (optional)
¼ tsp. white pepper
6 tbsp. sugar
2 tbsp. garlic powder

2 tbsp. dry mustard
1 onion
2 jalapenos
1 each – red, yellow and orange bell pepper
20 mushrooms1 – 7 oz. can diced green chilis1 – 6.5 oz. can sliced black olives

2 lbs. Mexican blend cheese
Sour Cream
Guacamole (see recipe on website)

1 cup mayonnaise
2-3 tsp sriracha sauce

8 Flour tortillas
Olive Oil

Directions:

  1. Slice chicken in half and then into strips.
  2. In a small bowl, mix together salt, black pepper, paprika, lemon pepper, cayenne
  3.  pepper, white pepper, sugar, garlic powder and dry mustard.
  4. Season chicken with spice mixture made above. Refrigerate chicken for at least 1 hour.
  5. Heat outdoor grill to 350-375 degrees
  6. Prepare guacamole
  7. Prep Remaining Ingredients
    ⦁ Remove seeds and stem from jalapenos, slice
    ⦁ Dice bell peppers
    ⦁ Dice onions
    ⦁ Slice mushrooms
    ⦁ Drain green chilis
    ⦁ Drain black olives
  8. In a small bowl, mix together mayo and siracha sauceGrill chicken, onions, bell peppers, jalapeno peppers, and mushrooms, drizzle with olive oil as necessary while they cook. Grill until done.
  9. Lightly brush olive oil on one side of the flour tortillas and place oiled side down on to grill
  10. Layer the following ingredients on top of the flour tortilla
    ⦁ Cheese
    ⦁ Chicken
    ⦁ Mushrooms
    ⦁ Onions
    ⦁ Bell Peppers
    ⦁ Jalapeno Peppers
    ⦁ Cheese
  11. Place a tortilla on top and lightly brush it with olive oil.
  12. Check the bottom tortilla, when lightly golden brown flip the tortilla and cook until cheese is melted and this side of the flour tortilla is lightly golden brown.
  13. Remove from grill
  14. Top with black olives, green chilies, guacamole, sour cream and sriracha aioli.
  15. Slice each tortilla into 8 pieces.

Rosemary Dill Fried Potatoes

Ingredients:

Ingredients:
3 large potatoes
2 large pinches of fresh chopped dill
2 tsp minced garlic
1 tsp seasoning salt
1 tsp pepper
2 pinches rosemary leaves
Olive Oil
1/4 heaping cup of quartered red pear tomatoes
1/4 heaping cup of quartered orange tomatoes
3 cups chopped spinach

Directions:

1. Heat outdoor griddle to 350-375 degrees
2. Peel and slice potatoes (~ 1/8 inch thick)
3. Combine sliced potatoes, chopped dill, minced garlic, seasoning salt, pepper and rosemary in a large bowl. Drizzle lightly with olive oil. Stir until potatoes are lightly coated with olive oil.
4. Prep other ingredients:

    • Quartered red pear tomatoes
    • Quartered orange tomatoes
    • Chopped spinach

5. Spread potatoes on hot griddle and cook to a light crisp on one side. Flip over. (Drizzle more olive oil as necessary)
6. As this side cooks sprinkle spinach and tomatoes over the top.
7. Cook until potatoes are done.

Open Face Smoked Salmon Sandwich

Ingredients:

Grilled Garlic Bread (see recipe on website)
Smoked Salmon Spread (see recipe on website)
2 large avocados
8 eggs
1/4 cup whipping cream
1 heaping cup diced mushrooms (your choice)
1/2 heaping cup diced red bell pepper
1/2 heaping cup diced orange bell pepper
2 large tomatoes
4 oz crumbled goat cheese
1 tbsp. fresh dill, chopped
1/2 cup smoked salmon, crumbled
Salt
Pepper
Olive Oil

Directions:

1. Heat outdoor griddle to 350-375 degrees
2. In a medium bowl, whisk together the eggs and cream until thoroughly combined. Season to taste with salt and pepper.
3. Prep other ingredients:

    • Prepare smoked salmon spread
    • Prep grilled garlic bread
    • Dice peppers and mushrooms
    • Thinly slice tomatoes
    • Chop fresh dill
    • Crumble salmon
    • Slice avocados

4. Grill peppers and mushroom until done, drizzle with olive oil as necessary while they cook. Set aside.
5. Grill garlic bread. Set aside.
6. Drizzle olive oil on hot griddle. Split egg batter into four serving when pouring onto the griddle. Grill eggs like a thin crepe style omelet; lifting the edges slightly as they cook. Fold each side to the middle so you end up with a egg rectangle.
7. Make sandwich: Garlic toast, salmon spread, avocados, eggs, tomatoes, mushrooms, peppers, goat cheese, salmon, dill

Smoked Salmon Spread

Ingredients:

2 packages cream cheese, softened
1 1/2 tbsp. horseradish
1/2 tsp cumin
3/4 tsp tarragon leaves
1/2 tsp pepper
1 1/2 tsp soy sauce
2 cups smoked salmon
Fresh dill, chopped

Directions:

1. In large mixing bowl, cream together cream cheese, horseradish, cumin, tarragon, pepper and soy sauce until combined.
2. Fold in cooked salmon.
3. Sprinkle with chopped dill.
4. Served with crackers or bread.

Grilled Garlic Bread

Ingredients:

4 large slices of sour dough bread
1/2 cup butter (softened)
3 tsp minced garlic

Directions:

1. Heat outdoor griddle/grill to 350-375 degrees
2. In a small bowl, combine softened butter and minced garlic. Mix until smooth.
3. Spread garlic butter on both sides of each slice of bread. Grill on each side until golden brown