Throw a few ears of corn on the grill and toss the cooked kernels into a bowl. Stir in some tasty mix ins like bacon, jalapeno, and cheddar cheese until you’ve got this fresh and creamy Jalapeno Popper Grilled Corn Salad. It’ll be your new go-to side salad dish.
Fresh jam is easier than you’d think, and by using different flavors customizable to the season. Add some summer flair to yours with this Cherry Habanero Jam. It’s the best of sweet and heat coming together for a truly enjoyable treat.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpreadTheHeat #CollectiveBias
Crispy grilled chicken wings are slathered with a simple Strawberry Jalapeno spread that’s the perfect blend of sweet & spicy.
Nothing screams Summer to me quite like a steaming pot of Low Country Boil. While the meal may have originated in Louisiana– it’s been embraced all over the South. You won’t have to look far to find a backyard with a picnic table lined with newspaper, a steaming pile of shrimp (or crawfish), Andoullie sausage liberally mixed with steamed corn on the cob and chunks of red potatoes spread out over top.
Most of us are familiar with the shrimp version, but we’ve swapped out the seafood and served it on a stick with these Bang Bang Chicken Kabobs.
Freshly grilled chunky chicken skewers are slathered in a creamy, sweet & spicy sauce. It’ll leave you lickin’ fingers, plates, and definitely beggin’ for more.
Have you ever had white barbecue sauce? In the South most people will tell you once you’ve had this version, you won’t want to go back to the red-style again. White Barbecue Sauce is creamy with a mildly spicy kick and makes a great dipping sauce as well as a baste for grilled chicken.
Compound butters build on everything we love about butter. That rich and creamy base has been given a savory upgrade. This Bacon Onion Butter has taken rich smooth butter and fortified it with crisp bacon crumbles, caramelized onions, and a savory hint of Worcestershire sauce.
Rich, Creamy Mushroom Sauce. Pepper Jack Cheese. Juicy Hamburger. Soft, Fresh Pretzel Bun.
Are you drooling yet? It’s ok, your secret’s safe with me. These burgers, with their amazing mushroom awesome-sauce deserve nothing less. It’s the highest compliment this recipe could hope to achieve. That and plates licked clean. Just one bite, and you’ll see. And trust me, these will definitely ‘knock your socks off!’
Seriously, what more could you want in a burger? This is totally indulgent and just screams ‘GAME DAY’ or ‘dude’ food. Just be careful not to indulge in them too often, or they might just ruin a burger for you if it’s served up any other way.
‘Knock Your Socks Off’ Tailgate Burgers
1 lb ground beef
6 full-size of 12 mini pretzel rolls
6 slices pepper jack cheese, cut in half to make 12 pieces if using slider-sized buns
mayonnaise to spread over the inside of the rolls
8 oz thinly sliced mushrooms
3 tbsp butter
2 tbsp minced garlic or 4 garlic cloves minced
1/2 cup diced white onion
1 tbsp Worcestershire sauce
1/2 cup heavy cream, or half and half
1/2 cup beef broth
1/2 tsp salt
1/2 tsp pepper
1 tbsp cornstarch + 2 tbsp cold water, mixed together
1/2 cup butter
2 tsp poppy seeds
2 tsp Worcestershire sauce
- Divide the ground beef into 6 patties, or 12 small patties if using rolls instead of buns. In a large skillet or dutch oven, cook the patties until browned on both sides and cooked completely through. After they’re cooked, set them aside, and discard excess grease.
2. In the same skillet, melt 3 tablespoons of butter. Add in the mushrooms and garlic, and sauté until the mushrooms are tender. Add in the Worcestershire sauce, cream, broth, salt, and pepper. Bring the sauce to a boil, stirring constantly, and then stir in the cornstarch mixture. Once the sauce has thickened, remove it from the heat and set it aside.
3. Slice open the pretzel buns and spread some mayo over the top and bottoms of each bun. Place the cooked patties on the bottom of bun and add the pepper jack cheese on top. Spoon a generous amount of the mushroom sauce over the top of each patty and replace the top of the bun. Put the assembled burger in a greased 9 x 13 baking dish. Melt the 1/2 cup of butter for the topping and stir in the poppy seeds and Worcestershire sauce. Spoon the melted butter over the top of the sliders. Cover the dish tightly with foil and bake at 375 degrees for about 15 minutes. Serve hot.
recipe adapted from Knock Your Socks Off Tailgate Sliders
We’ve run the gambit on the recipe list, especially when it comes to kabobs. They’re a favorite of ours, especially in the grilling months, since they’re so, so easy to throw together. Cooking? Well, that’s a breeze. What’s not to love??
These kabobs are healthy, they’re absolutely loaded with flavor, and they’re pretty easy from start to finish. Short on time? Most of the work can be done ahead of time with the marinade. And then all you’ve got left is to string them along. Me? I get an assembly line going in the kitchen, and we’re all set in less than five minutes.
these kabobs are good all by themselves, BUT if you’re looking to take the meal from just mmm, mmm, good, to flavor bending good? That’s where the homemade tzatziki sauce comes in.
It’s a must. Rich, creamy, AND healthy ( and this from the cucumber hater of our family ). Get in on this action. There isn’t much more you can ask for in a healthy dinner for the whole family to enjoy.
Greek Chicken Kabobs with Tzatziki Sauce
2 lbs bonless skinless chicken breasts, diced into 1 1/4-inch cubes
1/4 cup + 2 tbsp olive oil, divided, plus more for brushing the grill
3 tbsp lemon juice
1 tbsp red wine vinegar
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground coriander
salt and black pepper, to taste
2 large red, yellow, and/or orange bell peppers, diced into 1 inch pieces
3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
1 large red onion, diced into 1 inch wedges
1 medium cucumber (about 8 oz), peeled, seeded and finely diced
1 tsp salt, plus more to taste
1 heaping cup plain Greek yogurt
1 clove garlic, finely minced
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley, plus more for garnishing kebabs
1 tbspchopped fresh dill (or 1 tsp dried)
Freshly ground black pepper
For the kebabs:
- In a bowl whisk together the 1/4 cup of olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, and coriander until evenly combined. Season the mixture with salt and pepper, to taste. 2. Place the cubed chicken in a Large zip locking bag and pour olive the prepared marinade over the chicken amd gently squish the chicken around to evenly coat. Seal the bag, lay it flat, and refrigerate the chicken for 45 minutes, or up to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
3. Drizzle the prepped veggies with the remaining 2 tsp of olive oil and gently stir/toss to coat. I just lightly season them with salt.
4. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat until the skewer is full (leave an inch or two free on both ends to allow for safe handling). Brush the heated grill lightly with olive oil, place the skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish the cooked skewers with parsley (optional), and serve the. warm with Tzatziki sauce.
For the Tzatziki:
- Place the diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
2. Rinse the cucumbers and place them onto several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place the cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off).
3. Pour the cucumbers into a mixing bowl and add in the Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Stir everything to evenly combine. 4. Store in the refrigerator in an airtight container until ready to serve.
I’m just gonna go ahead and call this the week when I decided to share all the ice cream. Summer’s coming to an end, and will fade into Fall before we know it. And I have so, so many yummy frozen treats to share with ya’ll that I don’t even want to waste another second dragging it out. So you’ve been warned! Stay tuned the rest of this week and next for some totally tasty refreshing snacks and desserts coming your way.
And there’s no better way to kick this bonanza off than with Grilled Peaches and Vanilla Ice Cream. Peach picking season is in full swing around these parts at all of our local orchards. And if you’re skeptical at the idea of grilled fruit, or even grilled fruit as dessert, let me stop you right there.
Grilling these babies is quick and easy, and caramelizes the sugars in a way that can’t be described, just tasted. Add a pinch of brown sugar to the mix, and they make the perfect ‘bowls’ to hold a hearty scoop of your favorite vanilla ice cream.
It’s like the ice cream and pie of 2015, minus the crust, and well … pie. But I’m sure you get my meaning. Just like the granny smith apples and flaky crust in my Mama’s apple pie, these two were meant to go together.
Grilled Peaches with Vanilla Ice Cream
2 ripe peaches
vanilla ice cream
- Heat grill to medium high heat. Brush the peach halves with a touch of oil, sprinkle each half with a pinch of brown sugar, and place them on the grill for a few moments and then rotate 90 degrees and continue to cook for about 3-4 minutes, grill marks will be present and the peaches will feel softer.
2. Remove from the grill with a pair of tongs and serve with a generous scoop of your favorite brand of vanilla ice cream in the center of each peach.