Steaks On The Grill Potatoes In The Oven

When you're grilling what do you plan for side dishes? Do you try to cook everything on the grill? Do you plan some make ahead things waiting on you in the fridge? Do you let the master griller in your house take care of the main dish while you cook the sides inside? 

I would say I am definitely a mix of all three, depending on the situation and how many I am cooking for. If we are doing a big cookout I will make sure some tasty sides can be prepared earlier in the day so we are only waiting on the burgers and dogs come supper time. But if we are just grilling for the four of us, I am happy to let Mr. E take stand over the hot grill while I am in the comfortable AC taking care of the rest of the meal.

Roasted potatoes are a classic side dish for steak night, and I have many different varieties we enjoy! Crispy Roasted Reds, Garlic Roasted, Fingerlings, Barbecue Roasted....so many more! And now we have one more that I am totally obsessed with! 

These only have 4 ingredients, one of them being optional, and the star is Montreal Steak Seasoning. I always have a bottle on hand because I use it on steaks, chicken, burgers and even in a fantastic dip that is addictive!

For this recipe I chose the baby creamer potatoes. They can be cooked whole, with the skin on, and the seasoning clings to every inch of it while it crisps up on the oven, all while the inside takes tender and buttery. 

If you can't find the creamer variety (or if they aren't in the budget--they can be a little pricey at times) red or gold baby potatoes, quartered would work well too.

We are celebrating the arrival of grilling and cookout season. These simple, but flavorful potatoes will definitely be making an appearance over and over all summer long! 

 Montreal Roasted Potatoes

3 lbs. creamer potatoes

3 TBS olive oil

2 TBS Montreal Steak Seasoning

Dried Parsley

Preheat oven to 400. In a large bowl combine potatoes, oil and seasoning. Toss to coat. Transfer to a large baking pan. Roast for 30-40 minutes until fork tender. Sprinkle with dried parsley before serving.

 Shared at Weekend Potluck

 

Port A Pit At Home

Here in northern Indiana, we can count on many things during the summer months. Lots of beautiful sweet corn to enjoy, the humidity being oppressive some days, and parking lots filled with the smell of port-a-pit chicken cookers.

I honestly don't know if port-a-pit is a thing everywhere, so I guess I should explain a little. They are portable cookers that come to your event, or many times are hired for fundraisers that make some of the best chicken I've ever had in my life. Seriously. It's drool worthy, and something our family has been crazy about for years. 

How much? Well, when Mr. E started working for his current company almost 5 years ago, the first company picnic we went to we found out the meal was provided by the best port-a-pit business around. All of us were giddy! We just about licked our styrofoam plates. 

It's so unique and amazing, it isn't something you can 100% recreate at home. After all, the cooker is key. But many years back I made this marinade, and after grilling some chicken with it, we all proclaimed "Wow, this tastes almost like port-a-pit!" The flavor was just about the closest thing we can get.

I use chicken quarters because that's what port-a-pit we buy is, but I'm sure this would be just as tasty on any other cut. 

If you are planning a big July 4th bash, give your guests something new, besides the standard barbecue! 

You have to educate me too. Do you have port-a-pit in your area? Do you love it as much as we do?

Tangy Grilled Chicken

1 c. Worcestershire sauce

1 stick butter

1/2 tsp. onion powder

Juice 2 lemons

4 Chicken Quarters, patted dry

Chicken Grill Seasoning

Salt and Pepper to taste

Cooking Spray

In a small sauce pan, melt butter over low heat. Add Worcestershire, onion powder and lemon juice. Stir to combine. Bring to a boil and reduce heat back to medium low. Simmer for 10 minutes. Reserve a small dish of sauce for serving. Allow chicken to come to room temp. Spray with cooking spray. Season liberally with grill seasoning, salt and pepper on both sides. Sear chicken over high heat for 3 minutes on each side. Reduce heat to low. Cook chicken for 45 minutes, turning every 7-10 minutes, basting with sauce with each turn. Cook until internal temp is 165. Serve with extra sauce if desired.

Shared at Weekend Potluck

Yay!!! He Was Home

Back when Mr. E and I were first married, he was 100% in charge of the grill. I didn't even know how to start the thing let alone cook anything on it. And it wasn't really an issue because we were both working, home around the same time, and while I worked on the "inside" part of the meal, he would man the grill. 

But after he and little man started training in Taekwondo, there were many evenings he would have to go straight to the dojang (the school) from work, and he wouldn't eat supper until after class; and that left Monkey and I on our own if we wanted something grilled. So...I learned. I put my big girl panties on and started grilling more and more. And I have to say, I was pretty proud of my skills. I became almost the grill master he is....almost. 

See, there is still one thing I just can't quite get the same results he can. Bone in chicken. I can handle boneless like a champ, but for some reason when I try to cook legs, thighs or breasts on the bone, they don't come out as tasty as his. So, I figure since I can grill so many other things, I will leave those to him. But that can get tricky when planning the menu. I have to make sure it is an evening I know he'll be home, or on Sundays. Those are our allowed bone-in grilled chicken days. 

In fact, this was our supper last Sunday. I was craving some grilled drumsticks and wanted that bright, pungent flavor of lemon. Lemon on chicken is so perfect. It gives it tons of flavor, and helps to keep it so moist and juicy too. 

So many of us are grilling out every chance we get this time of year, and it's easy to fall into a chicken rut. Put some life back into yours with this flavorful, simple and delicious dish!

Grilled Lemon Pepper Chicken

7-10 chicken drumsticks

1/4 c. olive oil

2 TBS lemon pepper seasoning, divided

Juice of 1 lemon, divided

2 tsp. garlic powder

Salt and Pepper to taste

Non Stick Spray

 Combine chicken, olive oil,  1 TBS lemon pepper seasoning, garlic powder, salt and pepper. Toss to combine. Cover and marinate in the fridge for 8 hours. 30 minutes before ready to cook, allow chicken to come to room temp. Spray with non stick spray. Sprinkle with other 1 TBS lemon pepper seasoning and drizzle with half the lemon juice.  Preheat grill to high. Spray with nonstick spray. Sear chicken for 1 minutes on all sides. Reduce heat to heat to low, cook, and turn often until chicken is cooked through, about 30-40 minutes. Remove from heat and drizzle with remaining lemon juice.

Shared at Weekend Potluck

Soul Food Saturday Labor Day Edition

 I can't believe its Labor Day weekend! The last big hurrah of Summer fun before the kids start a new year of school (Or for some of us, our 3rd week of school!)  With that said I thought we all needed a big send off with a nice plate of pork ribs. We've fallen in love with these and couldn't help but share a big plate. Here's to another great Summer, Cheers!

Peppered Pork Ribs
3 1/2 lb. Rack of Pork Ribs
2 TBS Spicy Steak seasoning

Rinse meat under cool water, and pat dry. Season each side with 1 TBS steak seasoning. Allow to sit for a few minutes, then add to grill and cook as desired.

Whether you add these ribs to a mountain of other grilled meats or have it with a side of slaw; it's sure to please any Flinstone sized appetite. Enjoy!

Labor Day Barbecue

Well folks, it's here. The end of summer. Okay, not really. I refuse to let summer go until the last possible minute. We've still got plenty of warm, sunny days left, and here in Indiana, there are usually a couple of abnormally hot days in October still! But on the calendar, Labor Day is usually considered the last hurrah of summer, and I've got a great idea for your holiday cook-out! 

It seems like we are all trying to fit in one last get together before the leaves begin to turn and some of us cover up the grills until next Spring. Now, most of you know we grill year round, but I still try to have one last big cookout Labor Day weekend. Rather is be just the three of us, with family, or in this year's case, some dear friends we've been trying to get together with all summer long. 

This one is a great way to stretch a buck and make one cut of meat feed many people. Brisket is one of Alex's favorite summer time treats, and since we just filled our freezer with another side of beef, I couldn't wait to make it for him again. 

This will remind you of barbecue you get at some roadside joint down south. It's slow cooked to tender, juicy, flavorful  perfection and be piled high onto a sandwich you can't wait to sink your teeth into. 

If you're planning a Labor Day party, get to your butcher right away. Nothing says summer grilled deliciousness like a good piece of barbecued brisket...and when it's this easy, that's icing on the cake! 

Barbecued Beef Brisket

1 (4 lb.) boneless beef brisket

Barbecue Seasoning Blend

Salt and Pepper, to taste

Barbecue Sauce

Hamburger Buns

Preheat grill burners to high. Reduce heat on one side to medium-high, and turn off burner on other.  Line a pan with aluminum foil. Rub both sides of beef with seasonings, generously. Place beef on pan. Grill for 2/5-3 hours. Take meat off pan and place directly on grill. Cook 30 minutes more until crust forms on outside. Baste with barbecue sauce every 10 minutes. Remove from grill. Let stand 10 minutes before slicing. Serve on buns with extra sauce. 

Shared on The Country Cook Aug. 29, 2014

Beef at Very Good Recipes

Adulthood...It's Not All It's Cracked Up To Be

I think anyone over the age of 18 would SO agree with the statement above, at least once in a while. We've all been there. When responsibility rears its ugly head and we long for those care-free days when we wished we were older! Oh, how naive we were!

As many of you know, every summer we spend three weeks on the beach in New Smyrna Beach, FL at our family's condo. We enjoy the waves, the sand, the pool...basically we reconnect as a family and come back rested and rejuvenated. It's something we've done every year since little man was 2 1/2.

Well, this year was the first since that we weren't able to make the trip. Starting back in February my car started to have some issues. We got it fixed. Then in March, it had some more issues. You know how it is. One thing goes wrong, and the dominoes start to fall. Anyway, it ended up being a very large repair bill, and to sum it up, our vacation fund is currently sitting under the hood of my car.

Yes, we were very disappointed. Yes, it was especially hard to explain to the 9 year old why we weren't able to go. But my job as Mommy was to make sure he still had a fantastic summer vacation, and we found plenty of fun things to do right here at home.

One of the things we look forward to most in Florida is the fresh seafood we can enjoy, straight from the boats in the morning, to our table that night. And let's face it, it isn't quite that fresh here in the land-locked Hoosier state. So, when the kind folks at Red Gold sent me this recipe, I knew it would be a great substitution.

These tasty, full of flavor, simple to make burgers totally reminded us of something we'd find at one of the local seafood restaurants down in NSB. They are fresh, with just a hint of spice that will make your taste buds sit up and take notice. Perfect for summer grilling, they are a twist on your everyday burger.

Yes, adulthood isn't always what it's cracked up to be. There are times when the stress of every day life can really get you down. But at least we can find great food to sit down with and make memories with those we love the most to ease the pain.

Zesty Tuna Burgers From Red Gold

2 (6 oz.) cans all white albacore tuna, drained and flaked

1 c. panko breadcrumbs

2 eggs, beaten

1/4 c. finely chopped celery

1/4 c. finely chopped white onion

1 (14 oz.) can Red Gold petite diced tomatoes with lime and cilantro, well drained

1/4 tsp. Cajun seasoning

Salt and Pepper to taste

Sesame Buns

Lettuce

Cucumber Dill Sauce

1 c. Greek yogurt

3 garlic cloves, minced

1/4 c. diced cucumber

1/2 TBS olive oil

1 tsp. lemon juice

1 1/2 tsp. dill weed

Salt and Pepper to taste

For sauce, combine all ingredients in small bowl and mix well. Chill until ready to serve. 

Preheat grill to medium. In a large bowl combine all ingredients for burgers. Mix well. Divide into 4 equal portions. Form each portion into a patty, 3/4 inch thick. Spray grill well with nonstick spray. Cook burgers for 8-10 minutes, until golden brown, turning once. *NOTE* Be gentle! These will fall apart easily. I suggest using a thin metal spatula to turn, and make sure your grill is sprayed well. 

To assemble, spread sauce on bottom bun. Top with lettuce and then burger. If desired, spread more sauce on top bun. 

 

Shared on The Country Cook Aug. 8, 2014

Steak On A Budget

Are you under the impression you can't have a steak dinner on a budget? Sure, we all know that enjoying a juicy steak made in our own kitchen is much cheaper than our local steakhouse, but if you've been paying attention to beef prices at the grocery store, you know making it at home isn't as economical as it used to be. But I'm here today with a couple tips that will hopefully help you out with that.

As most of you know, we are blessed to have a side of beef in our freezer at all times, so I understand if the thought ran through your mind of "Sure, that's easy for you to say, you've got steaks waiting on you." And yes, you're right. I have everything from T-bones, to Delmonicos to round steak hanging out in my chest freezer. But I'm not naive enough not to pay attention to what the same things are going for in the meat department at the store.

So, you're on a strict grocery budget. But you're craving a grilled to perfect, juicy, flavorful steak. What to do? Well, first off, don't turn your nose up to the less popular, and yes, cheaper, cuts of meat. This recipe is a perfect example of what you can do with them. Secondly, if you know you're fixing a cut of meat that is starting out a "little behind the 8 ball", so to speak, add something to the top that is going to add flavor and texture. Again, this recipe illustrates that beautifully.

We are actually getting to the bottom of our beef supply, and one of the things we still have a surplus of is cubed round steak. Now regular round steak is what I use in all of my soups, so I hoard those packages for cold weather. But for these I figured why not try grilling them; and I took my own advice about the topping. I knew these weren't going to be exactly up to par compared to some of the other steaks we have, but that didn't mean they couldn't be just as delicious.

If you're looking for great steaks to grill this summer, and you can afford the really expensive ones, yay!! (And let me know what time we eat!) But if you're like me and need something a little more budget conscious, check out some of the less common cuts at the butcher and see what mouth watering dishes you can come up with. 

Cubed Round Steak 
with 
Steakhouse Mushrooms

1 1/2 lb. cubed round steak, cut into individual portions*

8 oz. white button mushrooms, sliced

2 garlic cloves, minced

3 TBS butter

1 1/2 TBS steak sauce

2 tsp. dried parsley

Steak Seasoning, to taste

Salt and Pepper to taste

Season steaks with steak seasoning, salt and pepper to taste. Preheat grill to high. Spray grates with non stick spray. Grill steaks to desired doneness. Meanwhile, in a large skillet melt butter over medium-high heat. Add mushrooms and garlic. Saute' until mushrooms are browned. Season with salt and pepper. Add steak sauce and parsley. Stir. Lower heat and cook 5 minutes until caramelized. Serve over steaks. *NOTE* I was able to cut 1 1/2 lbs. into 4 medium sized steaks for us.

Shared on The Country Cook

Summer Grilling With Red Gold #RGParty #RedGoldRecipes

With summer in full swing, I'm sure your grills are getting lots of use! I know ours is! Nothing smells better on a warm, summer evening than meat on an open flame. I don't care what kind of meat...as long as it's fresh, juicy and tender, it's good to me.

But with the most all American holiday just around the corner, what is more perfect than a grill full of the all American food...burgers??!! And do I have a great one for you today! But alas, I am getting ahead of myself. 

First let me tell you about Red Gold's Summer Grilling Party from June 25- July 23 on it's Facebook page. During the promotion, there is a weekly drawing for 1,000 aprons--that's 4,000 total--in addition to the grand prize of a Big Green Egg Grill and Red Gold Grilling Kit! 

Along with the promotion, Red Gold ®has come up with some brand new tasty recipes just for summer! From the Caribbean Chicken Burger made with their Petite Diced Tomatoes with Lime Juice and Cilantro to the Stuffed Portobello Mushroom Burger filled with Petite Diced Tomatoes with Garlic & Olive Oil, and all sorts of tasty creations in between, there is something for everyone. 

The first recipe I wanted to try, without a doubt, was this burger. The minute I saw it, I knew my spicy loving boys would devour it...and I was right! But before you non-heat lovers out there say "no way", take it from me...the total wimp when it comes to spice...they aren't too hot to handle. I ate them with no problem, and enjoyed every single bite, as much as they did.

Red Gold has you covered this summer between yummy new creations for your grill, to a fantastic contest with some fantastic prizes. Be sure to stay connected with them through Facebook, Twitter  and Pinterest too! 

Spicy Tomato Burgers

1 lb. lean ground beef

1 (14.5 oz.) can Red Gold® Petite Diced Tomatoes with Green Chilies, drained very well

Salt and Black Pepper, to taste

Shredded Pepper Jack Cheese

In a large bowl, combine beef, tomatoes, salt and pepper. Form into equal patties (mine made 5) Spray grill with nonstick spray and grill to desired doneness. Right before pulling off grill, add shredded cheese to top and allow to melt. Serve on large buns with lettuce. 

Disclaimer: I received a sample package in exchange for this review. All thoughts and opinions are my own. 

That's What The Sun Looks Like

Finally. That's the only word to describe how I feel about today. See, it's the last day of school for us. HOORAY!!!! As of 3:30 pm, I will have a 4th grader in my house. And while that seems impossible, and in 2 months when classes begin again I will be in a total depressed denial about it, today it means SCHOOL'S OUT FOR SUMMER!! 

With the awful, and when I say awful, I mean awful with a capital A, winter we had, I don't think I've ever been more happy to see summer. And honestly, our spring wasn't so great either. We had snow in April...need I say more? So when the temps finally began to rise, and that big ball of yellow in the sky reappeared, it took all of us a couple days to remember, "Ah, yes. That is what the sun looks like!!" 

During that first week of constantly sunny, warm weather I wanted to do many things, but grilling was at the top of the list. Sure, we grill year round, but I feel the need to more when we have beautiful weather and can go right from the grill to the backyard table, enjoying our dinner outside. 

Luckily I had gotten some beautiful drumsticks on sale that week and they were ready and willing to be put on the fire. I'm always looking for new marinades for chicken, and this one from Grilling and Campfire Cooking is simple and super flavorful. (In case you didn't know, I'm giving away a copy of this book from Gooseberry Patch. Click here to enter!) This is one of those dishes you can put in the fridge to marinate all day, and then grill off when you're home from work and don't want to think too much about supper. It's perfect for cookouts, picnics or tailgating too! 

I'm so incredibly happy summer is upon us. I'm thankful I get to be reacquainted with our good friend Mr. Sun and look forward to all the fun things the next couple months have in store!

Grilled Lemon Lime Chicken Adapted from Gooseberry Patch

10 chicken drumsticks, or your favorite cut

1 heaping TBS grill seasoning

1/2 c. brown sugar, packed

1/4 c. apple cider vinegar

3 TBS whole grain mustard

Juice of 1 lime

Juice of 1 lemon, 1/2 saved for later

3 cloves garlic, minced

6 TBS vegetable oil

Salt and Pepper to taste

In a medium bowl whisk together all ingredients except chicken. Add chicken and marinade to large plastic bag. Chill in fridge for 8 hours. Remove chicken 1 hour before ready to grill, allowing it to come up to room temp. Discard marinade. Preheat grill to medium high. Spray with nonstick spray. Sear chicken for 5 minutes and then reduce heat to medium and cook 15-20 minutes more until juices run clear. Remove to serving platter and squeeze remaining 1/2 lemon over top. 

Shared on The Country Cook June 6, 2014

Don't Put It Away Quite Yet

Yep, autumn is here. We already established that on Monday. And for many of you I know that means the end of grilling season, but in this house it never ends. That's right. We are those crazy people are stand outside in our snow boots to grill a good steak in the dead of winter. In fact, we have been known to grill in a blizzard. An actual blizzard!! While the snow fell at an alarming rate, our neighbors were outside trying to keep up with shoveling, they were all jealous of the smells coming from our backyard, as the T-bones cooked to perfection!

So if you're like us, and the falling of the leaves has no reflection on the use of your grill, today's recipe will totally excite you. But don't worry, if your grill is all tucked away until next spring, there is also an oven option noted in the recipe! 

We love chicken wings. Buffalo. Barbecue. They are all scrumptious to us. And when I was a teenager, there was a local Chinese restaurant that had these amazing lunch specials that included a bunch of appetizers with each entree, one being a glazed chicken drummette (the small piece of the wing) that would have you licking your fingers when you were done. These are the closest thing to that I've had in years. In fact, Adam described them as "Asian barbecue". Sweet like barbecue, but with some of the best Asian flavors around, soy and ginger. 

If you are grilling this weekend, these are a definite must. Maybe for the big game? I would love to see these at a big tailgating party! Or if you want to stay inside, see the note above the oven. Either way, they are yummy, and easy, two things that are always welcome, winter, spring, summer or fall!

Asian Glazed Wings

2 lbs. chicken wings, separated into 2 pieces each

2 TBS all purpose seasoning, your favorite brand

2 TBS honey

2 TBS soy sauce

1 cup vegetable juice

1 tsp. ground ginger

Garlic Salt to taste

Salt and Pepper to taste

Cooking Spray

In a large bowl combine vegetable juice, honey, soy sauce and ginger. Set aside. Sprinkle wings with seasoning, garlic salt, salt and pepper. Allow to marinade for at least 30 minutes. When ready, preheat grill to medium-high. Spray wings with cooking spray. Sear on both sides, about 2 minutes. Reduce heat to medium-low and continue cooking for 15-20 minutes until cooked through. For the last 10 minutes baste with sauce on both sides many times. 

*NOTE* These can also be cooked in the oven. Follow directions, but roast on a baking sheet in 400 degree oven for 20 minutes, and then baste and cook for another 20 minutes, basting often.

Shared on The Country Cook September 27, 2013

Another Hooiser Blogger

This blogging community I belong to is so wide, so varied, and so big I never have to look far to find something new I want to try in my kitchen. I love introducing ya'll to bloggers I love to read, and maybe ones you aren't familiar with yet, especially when it's a fellow Hooiser!

That's right, my good buddy Cris over at Goodeness Gracious, lives right here in Indiana, and blogs about her life, food, her family...her site really is a one stop shop for all things GOODe! 

A couple weeks ago her and I were talking about the "good ole' days" of blogging, before we really knew what we were doing, and how we wished we could go back and fix some of the photos are young blogger selves took. (I've actually been doing this all year long. You know, those recipes I've re-blogged from the days when only Adam and my mom read EMM!) What can I say? You live and learn, and in the early days of food photography, you're just happy to get a shot, and not really worried about what it looks like. She shared this recipe with me as an example of her early days, and honestly, I wasn't even looking at the photo after seeing the food! Oh my blog! It sounded fan-freakin-tastic, and she actually described it as the BEST chicken EVER. With a description like that, and how much I love chicken on the grill, you know I had to try it. (Oh, and if you click on the link above, you can see Cris's original post she was telling me about, but don't be critical, remember she was a young food blogger!) 

We grill year round, but if you're grilling season is winding down, do NOT let it close without making this! The marinade is so flavorful, and the chicken itself is juicy, tender and exactly what you want from grilled meat! And for those looking at it thinking "Oh, can I take the skin off?" You can, I'm not going to know, but I'm going to warn you, the skin is what absorbs the huge flavor of the marinade, gets crispy on the grill and makes this extra finger lickin'. But I realize it's not everyone's cup of tea, and I'm sure it would be delicious either way! 

If you aren't a reader of Cris's blog yet, I highly encourage you to become one. She always has something yummy cooking in her kitchen. We Hoosiers gotta stick together, and share some chicken when we can!

Grilled Beer and Mustard Chicken Inspired by Goodeness Gracious

10 chicken drumsticks, skin trimmed, but left on

1 (16 oz.) bottle beer (I used Bud Light)

1 bunch green onions, chopped

1/4 c. spicy brown mustard

1 TBS hot sauce

2 TBS Worcestershire sauce

1 1/2 TBS grill seasoning

4 cloves garlic, minced 

Cooking Spray for grilling

In a large bowl combine beer, onions, mustard, hot sauce, Worcestershire, garlic and grill seasoning. Mix well. Add chicken. Toss to coat. Cover and marinade in fridge or 6 hours. When ready preheat grill to high. Spray with cooking spray. Place chicken on grill to sear, about 2 minutes. Reduce heat to medium and continue cooking, turning every 5 minutes for 25-30 minutes until juices run clear. 

Shared on The Counry Cook Sept. 13, 2013

Oh Yes I Did!!

Are you grilling out this weekend? Tired of the same burger and dog routine? Want to jazz it up a little? Then you've come to the right place, because I'm about to blow your mind!

That was the exact reason why this recipe came to be. I always have hot dogs in the freezer. Anytime I see them on sale, I pick up a package, ignoring the fact I probably already have 2-3 packages at home. A good deal is a good deal, and they are something I can heat up quickly for Alex for lunch or plan a simple supper around. So a few weeks ago when I had thawed out a package for dinner that night, I challenged myself to come up with something new and fun to do with them.

I've told you many times before how much we love a good BLT. I mean, what's not to love? Crisp lettuce, ripe tomato, delicious bacon...they are one of our favorites, hands down. So I began to wonder. What if I took all the things from a BLT that we love, mixed them together into a salad, or relish if you will, and slap that on top of a grilled dog?? Well, I am here to testify...that was one of more genius ideas I've had in my life!

There is no other way to describe these other than a hot dog and a BLT got drunk on tequila one night and had a baby HA HA HA!!! The flavor of the "relish" on to doesn't over power that of the hot dog, but you still get the creamy, bacon explosion you love from a BLT. It's like the perfect summer time bite!

If you are grilling up some dogs this weekend and want the standard ketchup, mustard, onions and relish, go ahead! There is nothing wrong with that, and they are perfectly yummy. But if you want to blow minds and taste buds away, try these instead! You won't regret it. Just be careful who you make them for because I promise they will keep coming back for more!

BLT Hot Dogs 

8 hot dogs, grilled to likeness

8 buns

3/4 c. chopped Romaine lettuce

2 small tomatoes, seeded and chopped

6 slices bacon, cooked crisp and chopped

1/3 c. mayo

In a small bowl combine lettuce, tomato, bacon and mayo. Stir well. Allow to sit at room temperature about 15-20 minutes to allow flavors to combine. Top hot dogs equally with mixture.

Shared on The Country Cook July 12, 2013
Shared on Make Ahead Meals July 15, 2013
Shared on Mandy's Recipe Box July 16, 2013

It's Okay To Get Sticky

I will be the first person to admit, I'm not a fan of messy things. Sure, there is no way to eat things like barbecued ribs or corn on the cob without making a total mess of yourself, but for the most part, I haven't always been a person who is okay with a mess.

In fact, I'm pretty sure I had one of the cleanest babies on the face of the planet. Yep, I was the mom who was constantly busting out the handi-wipes to clean his face and hands. I'm the one that kept a wet rag beside us during high chair feeding to promptly clean up any spills. Yeah, so I was a little OCD about it. It's okay though. I accept about myself.

But as he's gotten a little older, I've accepted the fact he is a boy and will spend 99% of his life dirty, in one way or another. And honestly, I'm pretty okay with it. I don't mind it as much as he was a baby. Maybe part of it was the whole "trying to be the perfect 1st time mommy, with the baby who always looks neat and tidy" syndrome I was suffering from. Whatever it was, I'm glad it has eased up a tad, because with this boy...who is all boy...I would be driving myself crazy at this point trying to keep him clean!

Like the ribs and corn mentioned above, this dish is one that even though it's eaten with a knife and fork, you're going to get a little sticky, a little messy eating it. But I guarantee it's totally worth it! I came up with when I had laid out smoked sausage for supper, not sure what I was going to do with it. Then I decided I would grill it and because of that, it needed a yummy sauce to be basted in. This makes for something sweet, tangy, sticky...and absolutely delicious.

I've accepted that I'm never going to be totally okay with messes in my life. But I've learned which ones are in need of prompt clean up (can't do flour all over the kitchen!) and those that make life more interesting, more fun, and in this case, much more mouth watering!

Sticky Grilled Smoked Sausage
1 lb. smoked sausage
1/3 c. barbecue sauce
1/4 c. packed brown sugar
3 TBS cider vinegar

Cut sausage into 4-5 inch pieces and slice lengthwise. In a small bowl combine barbecue sauce, sugar and vinegar. Whisk well. Preheat grill to high. Spray well with cooking spray. Brush sausage with glaze. Place on grill. Once seared, flip, baste again, and turn heat down to medium. Continue cooking and basting for about 10 minutes, turning often. *NOTE* Be careful! These will burn very easily. We like some "char" marks but they will turn black if you aren't watching!

Shared on The Country Cook July 12, 2013

Sausage at Very Good Recipes
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A Little of This, A Little of That

Sometimes when I have chicken thawing in the fridge, the only thing I know for certain I'm going to do with it is cook it. Yep, I go into dinner without a definite battle plan. Now, I will be completely honest, if it were anything else besides chicken I might freak out a little, but let's face it, chicken happens to be one of the most versatile proteins out there; and it can be transformed from boring to tasty with only a few ingredients.

This was the exact scenario the evening this recipe was born. Boneless chicken breasts happened to be on sale the previous week so I bought them without really knowing why. So the night it was time to turn them into dinner, I began thinking about anything and everything I had in the fridge and pantry that could help me.

We love basin garlic and lemon chicken. It's one of the most used marinades in our house. I've been making it for years, and knew it might be a good base to build from. So I looked around for other flavors I knew would compliment the lemon well, and what I came up with turned out to be super tasty! The lemon helps to keep the meat juicy and tender, while the balsamic gives it a sweet glazed like texture. It makes the outside crispy while the inside stays succulent and flavorful.

If you find yourself in the kitchen with no real idea what to make with a certain meat one night, start playing around with what you have. You know what flavors your family loves, so start adding a "little of this, a little of that" until you get the perfect combination to turn your everyday meal into something special!

Grilled Balsamic Lemon Thyme Chicken
3 boneless chicken breasts
1/2 c. olive oil
3 TBS balsamic vinegar
1 lemon juiced
2 tsp. dried thyme
1 1/2 TBS Montreal Chicken Seasoning, plus a little extra
2 garlic cloves, minced
Salt and Pepper to taste

In a medium bowl, whisk together marinade ingredients. Place chicken in large container. Pour half the marinade over chicken and stir well. Place reserved marinade in fridge. Allow chicken to marinade in fridge for 4-5 hours, stirring half way through. Remove from marinade 1/2 hour before grilling time and allow meat to come up to room temperature. Sprinkle with extra Montreal Seasoning. When ready, preheat grill to high. Place chicken on grill, searing both sides for 2 minutes. Reduce heat to medium and continue cooking until cooked through, about 15-20 minutes. Use reserved marinade to baste chicken often during grilling.
*NOTE* Due to the sugars in the vinegar and the oil, this can burn very easily. We like our grilled chicken a little dark around the edges, but if you don't, watch it carefully.

Chicken at Very Good Recipes
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Spring Break Barbecue

The first week of April was our Spring Break, and I have to admit, I was worried it wouldn't really feel like "spring" at all. Thankfully though, the sun came out, and it warmed up nicely...a couple days very nicely!

And by end of that week, with the warm sunshine on my face, the capri pants on my legs, flip flops on my feet and sun staying out until past 7:30 pm, I was ready to barbecue! Plus, my oven was still on the fritz, so it was good timing!

I will pretty much eat anything you slather in barbecue sauce. I'm not picky. Cooked over an open flame, covered in a sweet, smoky sauce...just the thought makes me drool. There are so many options when it comes to barbecue sauce, but for me, I want great flavor, not a lot of heat, and a good mix of sweet and savory; and this is the perfect combination of both. I chose to use it with chicken, but honestly, it would be delicious on pork or beef too. Heck, mix it with some ground beef, and make some of my Barbecue Burgers, another one of our summer time favorites. I guarantee whatever meat you choose to use it with, your family and your guests are going to love every bite.

If you enjoy a good barbecue like we do, be sure to save this for when the time comes. Or, join us in starting the season now, no matter what the weather is doing!

Jack Daniels Chicken
1 3-4 lb. whole chicken, cut into 8 pieces (skin left on)
1/2 c. canola oil
2 TBS grill seasoning
Salt and Pepper to taste

Sauce
1/2-3/4 c. Jack Daniels, or to taste
1/2 c. onion, chopped
4 cloves garlic, minced
2 c. ketchup
1/3 c. vinegar
3 TBS Worcestershire sauce1/2 c. brown sugar, firmly packed
3/4 c. molasses
1/2 tsp. pepper
1/2 TBS salt
1/4 c. tomato paste
1 tsp. Liquid Smoke
1/2 tsp. Tabasco sauce, or to taste

Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.

In a large bowl combine chicken, oil, grill seasoning, salt and pepper. Allow to sit at room temperature about 20 minutes. Preheat grill to high. Spray with cooking spray well. Sear chicken on each side for 2 minutes. Reduce heat to medium and continue cooking for about 25 minutes turning every 3-4 minutes to crisp both sides. Baste with barbecue sauce and continue cooking for 6-7 minutes, turning often and re-basting.

Shared on The Country Cook Apr. 26, 2013
Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013

Chicken at Very Good Recipes

Not just For Horseshoes

You've heard the saying, right? That "close" only counts in horseshoes? Well, after this recipe I beg to differ. This is yet another copycat recipe of one of our favorites, but it isn't a "dead ringer" and I don't think it every will be, but I do think it is one of those recipes that close is just going to have to be good enough. We love Port a Pit chicken. And if you live in our area, then you know exactly what I'm talking about, and probably enjoy it from the same vendor we do. If you've never had it, it is a grilled chicken half with a flavor like no other, but doesn't have a sauce. It is almost like a "dry" barbecue, but with no rub either. It's kinda hard to explain, and that's probably because it's such a secret! In fact my description is only my guess of how they prepare it. I truly have no idea. But a few years back when I discovered this grilling sauce from Paula Deen, it was the closest flavor we had ever had at home; with the exception of the smoky flavor the original has. I simply will never achieve that without a smoker in the backyard. So for those times we can't get a favorite treat, we can enjoy something very close at home, and year round! This sauce works great on roasted chicken too. So until the secrets of this chicken are revealed, close is just going to have to be good enough, and as long as it's yummy I think we'll survive!

Tangy Grilled Chicken

1 c. Worcestershire sauce

2 lemons, juiced

1 stick butter

2 TBS Monterrey steak seasoning

Olive oil

6 chicken drumsticks

In a small pan place butter over low heat. Melt. Add Worcestershire and lemon juice. Stir to combine. When butter is melted, increase heat to high and bring to a boil. Reduce heat to low and simmer for 10 minutes. When ready, preheat grill to medium. Drizzle chicken with olive oil and sprinkle with grill seasoning. Place chicken on grill and cook for 8-12 minutes per side or until juices run clear. In the last 7 minutes of cooking, baste liberally with sauce. Remove chicken from grill and baste once more before serving.

Shared on Lady Behind The Curtain Sept. 19, 2012
Shared on Miz Helen's Country Cottage Sept. 20, 2012
Shared on The Country Cook Sept. 21, 2012