A new twist on a summer grill favorite!
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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Saturday, June 18, 2011
Tuesday, June 14, 2011
Sederstrom's Meatballs
The best meatballs ever! These are great to make in large quantities and freeze for later.
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Sunday, June 12, 2011
West Meets East Chicken Wings or Legs
We have a Traeger smoker grill that came with a cookbook. I got the recipe from there, so of course it says to smoke them first. But if you don't have a smoker, I'm sure they will do just fine on the grill.
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Tuesday, May 24, 2011
Grilled Pita Sandwiches
I haven't tried this one yet, but it looks really good, especially on the grill!
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Monday, May 23, 2011
BBQ Seasoned Corn-on-the-Cob
We made this last summer on the grill, and, boy, was it good!
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Sunday, May 22, 2011
Grilled Pineapple
My uncles are the first ones who made this for me when I was out in Oregon a few years ago visiting my grandparents. It was so delicious! If I remember correctly, they made it on their Traeger grill (a smoker-style grill), but I've had it made on a propane grill, and it's just as good!
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Tuesday, May 10, 2011
Chicken Penne Pesto
2/3 c. vegetable stock or chicken broth
2 cloves garlic
1 c. basil leaves
1/3 c. Parmesan cheese
2 Tbs. pine nuts
OR pre-made pesto
chicken, cooked and cubed
1 box penne pasta, cooked
1 can chopped tomatoes (or chopped fresh tomatoes)
To make pesto:
Simmer broth and garlic cloves until garlic is soft (about 5 min). Use food processor to chop basil, then add broth & garlic, cheese, and pine nuts. Chop finely.
For the rest:
Mix pasta and pesto. Stir in chicken and tomatoes.
2 cloves garlic
1 c. basil leaves
1/3 c. Parmesan cheese
2 Tbs. pine nuts
OR pre-made pesto
chicken, cooked and cubed
1 box penne pasta, cooked
1 can chopped tomatoes (or chopped fresh tomatoes)
To make pesto:
Simmer broth and garlic cloves until garlic is soft (about 5 min). Use food processor to chop basil, then add broth & garlic, cheese, and pine nuts. Chop finely.
For the rest:
Mix pasta and pesto. Stir in chicken and tomatoes.
Meatball Soup
This is a great recipe to make a double batch of and stick one in the freezer for another night!
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Eggs Benedict
My mom makes these for Sunday brunch quite often. They're probably one of the favorites!
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Monday, May 9, 2011
Grape Chicken Salad
My mom made this one for my sister-in-law's bridal shower... it was a hit! She made it without the pasta and put it in croissants, but I've also had it as a pasta salad.
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Baby Back Ribs
5 pounds ribs
1/3 c. yellow mustard
1/2 c. apple juice
1 Tbs. Worcestershire sauce
1/2 c. brown sugar
BBQ sauce
1/3 c. honey
pork or poultry rub
Remove the membrane on the ribs, if not already done. In a bowl, mix mustard, 1/4 c. apple juice, Worcestershire. Spread on both sides of the ribs, then sprinkle with pork or poultry rub. Grill on lowest setting until meat is seared. Remove ribs and create a "pan" out of foil to keep liquids from dripping. Place ribs on foil. Sprinkle with the brown sugar, and pour honey & apple juice over. Wrap in another piece of foil (so the ribs are completely wrapped) and crimp the edges. Return to the grill to finish cooking. When the meat is cooked, brush both sides with BBQ sauce.
If you have a smoker, check out how to smoke these.
1/3 c. yellow mustard
1/2 c. apple juice
1 Tbs. Worcestershire sauce
1/2 c. brown sugar
BBQ sauce
1/3 c. honey
pork or poultry rub
Remove the membrane on the ribs, if not already done. In a bowl, mix mustard, 1/4 c. apple juice, Worcestershire. Spread on both sides of the ribs, then sprinkle with pork or poultry rub. Grill on lowest setting until meat is seared. Remove ribs and create a "pan" out of foil to keep liquids from dripping. Place ribs on foil. Sprinkle with the brown sugar, and pour honey & apple juice over. Wrap in another piece of foil (so the ribs are completely wrapped) and crimp the edges. Return to the grill to finish cooking. When the meat is cooked, brush both sides with BBQ sauce.
If you have a smoker, check out how to smoke these.
Tuesday, May 3, 2011
Layered Taco Dip
I think usually it's called "7-Layer Taco Dip," but everytime I make it, it seems to have a different number of layers depending on what I have on hand, and who's eating it (we're picky eaters!)
1 package (1 oz) taco seasoning mix
1 can (16 oz) refried beans
1 lb ground beef or turkey
1 package (8 oz) cream cheese, softened
1 tub (16 oz) sour cream
1 jar (16 oz) salsa
1 can tomatoes
lettuce, shreded cheese, black olives, onion, green pepper, or other toppings to your liking
Cook ground beef/ turkey, then mix with taco seasoning and refried beans. Spread on a platter or in a baking pan with a cover (I like to use this, because we always seem to have leftovers). Mix the sour cream and cream cheese together, then spread on top for the next layer. Next layer on the salsa, tomatoes, lettuce, cheese, and other toppings. Serve with tortilla chips.
1 package (1 oz) taco seasoning mix
1 can (16 oz) refried beans
1 lb ground beef or turkey
1 package (8 oz) cream cheese, softened
1 tub (16 oz) sour cream
1 jar (16 oz) salsa
1 can tomatoes
lettuce, shreded cheese, black olives, onion, green pepper, or other toppings to your liking
Cook ground beef/ turkey, then mix with taco seasoning and refried beans. Spread on a platter or in a baking pan with a cover (I like to use this, because we always seem to have leftovers). Mix the sour cream and cream cheese together, then spread on top for the next layer. Next layer on the salsa, tomatoes, lettuce, cheese, and other toppings. Serve with tortilla chips.
Chicken Tater Tot Hot Dish
1 lb. chicken shredded or cubed (doesn't need to be cooked)
1 egg
1 can (10 oz) cream of chicken soup
1 package (32 oz) tater tots
1/2 c. chopped onion (optional)
Pre-heat over to 450 degrees F. Grease 9x9 baking dish. Mix chicken, onion, and egg in bowl, then spread on the bottom of the baking dish. Cover with tater tots. Pour cream of chicken soup on top. Bake until chicken is cooked (or until tater tots & chicken are heated & done, if chicken is already cooked). About 1 hour.
1 egg
1 can (10 oz) cream of chicken soup
1 package (32 oz) tater tots
1/2 c. chopped onion (optional)
Pre-heat over to 450 degrees F. Grease 9x9 baking dish. Mix chicken, onion, and egg in bowl, then spread on the bottom of the baking dish. Cover with tater tots. Pour cream of chicken soup on top. Bake until chicken is cooked (or until tater tots & chicken are heated & done, if chicken is already cooked). About 1 hour.
Monday, April 25, 2011
Sloppy Joes
This is a great one to make a lot of and throw in the freezer for a day you don't want to or don't have time to cook! I love having meals ready to go that we can just warm up and serve.
1 c. ketchup
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp mustard
2 tsp vinegar
3 lbs ground beef (or turkey or pork)
2 chopped onions
Brown beef & onions. Add remaining ingredients and simmer for 20 minutes.
I got this recipe from a Hockey is Life cookbook that was printed in 1995 by moms from my little brother's hockey team. It found itself often at different parties (birthday, graduation, etc.) and always went over well!
1 c. ketchup
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp mustard
2 tsp vinegar
3 lbs ground beef (or turkey or pork)
2 chopped onions
Brown beef & onions. Add remaining ingredients and simmer for 20 minutes.
I got this recipe from a Hockey is Life cookbook that was printed in 1995 by moms from my little brother's hockey team. It found itself often at different parties (birthday, graduation, etc.) and always went over well!
Tuesday, April 19, 2011
Breakfast Burritos
Tortillas
Loose breakfast sausage
Eggs (about 2 per burrito or per person)
Hash browns
Salt & pepper
Salsa
Sour cream
Shredded cheese
Cook sausage & hash browns as directed on packages in separate pans (or reuse the same pan when one is finished to save on dishes). Whisk eggs (I usually add a little milk to make mine a little fluffier) with salt & pepper (I sometimes add fresh or dried parsley or basil from my herb garden). Cook the scrambled eggs. Warm the tortillas on a griddle. I always serve each making in a separate bowl, and let everyone make their own, but for little ones, it's probably easier to make them for them. Top your own burrito with salsa, sour cream, shredded cheese, (or even guacamole if you like!)
Loose breakfast sausage
Eggs (about 2 per burrito or per person)
Hash browns
Salt & pepper
Salsa
Sour cream
Shredded cheese
Cook sausage & hash browns as directed on packages in separate pans (or reuse the same pan when one is finished to save on dishes). Whisk eggs (I usually add a little milk to make mine a little fluffier) with salt & pepper (I sometimes add fresh or dried parsley or basil from my herb garden). Cook the scrambled eggs. Warm the tortillas on a griddle. I always serve each making in a separate bowl, and let everyone make their own, but for little ones, it's probably easier to make them for them. Top your own burrito with salsa, sour cream, shredded cheese, (or even guacamole if you like!)
Monday, April 18, 2011
Chicken Crescent Ring
2 can crescent rolls
2 cups shredded chicken (or 2 10 oz cans, drained)
1 16 oz package shredded cheese
1 can cream of chicken soup
Optional: Broccoli, onions, or other veggies you can sneak in
Mix together all ingredients, except crescent rolls.
Place crescent rolls in a "sun" formation on a pizza pan.
2 cups shredded chicken (or 2 10 oz cans, drained)
1 16 oz package shredded cheese
1 can cream of chicken soup
Optional: Broccoli, onions, or other veggies you can sneak in
Mix together all ingredients, except crescent rolls.
Place crescent rolls in a "sun" formation on a pizza pan.
Spread mixture around ring, and fold the points of the crescent rolls into the middle pressing the dough together.
Bake at 350 for 45 minutes.
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