Category: Grilled

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Grilled Romaine Lettuce

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Grilled Romaine Lettuce

Grilled romaine has an excellent flavor and it compliments many dishes. Not only is it easy to make but it’s also quick to cook. You can put these on the grill while you cook some chicken or fish and have yourself an excellent meal combo. If you have leftovers, you can eat them cold the next day. And one thing you must do is add the grated cheese on top. That just takes it to another level!

Ingredients

  • 3 romaine hearts
  • 1 lemon
  • 3 tbs olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 oz romano cheese

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Directions

First, preheat the grill at a medium heat and clean the grill grates when hot.


Next, slice each heart of romaine in half lengthwise. Brush both sides with olive oil. Salt the inside with kosher salt.


Place each romaine half open side down onto the grill and cook for 5 minutes with the lid open. After 5 minutes, flip over all romaine hearts and cook for another 5 minutes. Use tongs to check for softness and remove the romaine hearts when they become less stiff.


Squeeze some lemon on the inside area of the romaine hearts. Sprinkle with kosher salt and cracked black pepper. Finally, top with fresh grated Romano cheese.

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Beyond Impossible Burger

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Beyond Impossible Burger

The burger world is changing with new products on the market. This doesn’t mean the end of beef burgers as some vegans would hope for, but it does add new options that were previously unavailable. You can choose to ignore the rise of plant based burgers or you can embrace them full on with this recipe. Here we answer the question of what happens when you combine a plant based beyond meat burger with the Impossible plant based burger. And hey why stop there? Let’s keep the animal free theme going by using plant based cheeses and of course plant based buns. You should watch this video and take a look at this amazing double stack burger made entirely of plants. If this doesn’t convince you that plant based burgers are a legit thing, then tell us why in the comment section.

Ingredients

  • 2 Beyond Meat Burgers
  • 2 Impossible Burgers
  • 2 Slices Parmela Sharp Cheddar
  • 2 Slices Daiya Cheddar
  • 8 Dill Chip Slices
  • 1 White Onion
  • 1 Beefsteak Tomato
  • 1 Iceberg Lettuce
  • 2 Burger buns
  • Ketchup
  • Mustard

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Directions

First, grill the beyond meat and impossible burgers as you would cook a beef burger. Use a low to medium heat and cook about 5 minutes per side. When they reach 165 F place them on the top grill rack.


Add cheese on top of the burger patties then close the lid and continue to cook for about 2 minutes. When the cheese melts, stack 2 patties on a burger bun.


Add pickles, sliced onion, sliced tomato, lettuce ketchup and mustard.

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Holiday Turkey Ballz

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Holiday Turkey Ballz

Holidays always need appetizers and this turkey ball recipe does not disappoint! These turkey balls have all the flavors of the holidays except for mashed potatoes and pumpkin pie. You can prepare these ahead of time and cook them later because it’s that easy. For this recipe we used a pellet smoker to add a smokey flavor dimension. If you don’t have a smoker you could easily cook these indirectly on the grill or bake them in the oven.

Ingredients

  • 1 pound ground turkey
  • 6 oz stove top stuffing (turkey flavor)
  • 1 1/2 cups chicken broth
  • 4 oz chevre (goat cheese)
  • 1/4 cup dried cranberries
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon onion powder

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Directions

First, cook the stuffing according to the directions on the box and substitute water with chicken broth. Usually this will require you to boil 1 1/2 cups of broth then add the stuffing mix. Stir around the mixture then cover and remove it from the heat. Let it sit at least 5 to 10 minutes to cool down to room temperature prior to mixing it with the turkey meat.


Mix together the ground turkey and the stuffing. Add the seasonings and continue to mix everything together. You may notice that salt was not on the list of seasonings. You can add salt if you like, but keep in mind the stuffing mix and broth are already salty.


Place some meat and stuffing mixture into the palm of your hand. Flatten it down into a thin round patty until it covers the palm of your hand. Scoop about 1 / 2 teaspoon of cheese and place it in the center of the patty. Add several dried cranberries, then fold the patty closed around the cheese and cranberries. Roll the meat around in your hands forming a round ball. Place the turkey ball on a greased cooling rack.


Smoke the turkey balls with apple or pecan wood at 200 F for roughly 1 hour or until they reach 160F. Transfer them to a grill and cook them over a medium flame until they reach 165F. If you don’t have a smoker you can bake them in the oven at 350 F for around 25 to 35 minutes or until they reach 165 F.

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Grilled Onion Cheese Dip

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Grilled Onion Cheese Dip

Cheese, onions, and bacon… yes! bacon! Everyone needs a few go to cheese dip recipes and this is one of them. This has a very rich addicting cheese flavor that you won’t want to stop eating. And you can cook this dip on the grill if your oven is full with a holiday ham or turkey. You can also just cook this dip in the oven but that’s not as fun as standing outside by the grill with a beer.

Ingredients

  • 8 oz shredded gruyere cheese
  • 8 oz shredded gouda cheese
  • 1 8oz package of cream cheese
  • 1 1/2 cups sour cream
  • 1/2 pound of bacon
  • 2 large vidalia onions
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1 French baguette
  • 1 stick of butter
  • 1 tablespoon herbes des provence

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Directions

First, slice 1/2 pound of bacon into bits, then cook the bacon on medium heat for 10 minutes or until done. Remove the bacon from the skillet and place it on paper towels to absorb the grease. Keep the grease in the pan.


While the bacon is cooking, thinly slice 2 vidalia onions. After removing the bacon, add the onions to the pan and cook it in the hot bacon grease for 10 minutes or until browned. Remove the onions and place them on paper towels to absorb the grease.


While cooking the onions, hand shred the gruyere and gouda cheese. Add softened cream cheese and sour cream to a mixing bowl. Add Worcestershire sauce, garlic salt, black pepper, cayenne pepper, and dried thyme. Mix thoroughly with an electric mixer or a large spoon. While mixing, add the shredded cheese, bacon, and the onions. Transfer the mixture to a 13 inch cast iron skillet. If you want to prepare this dip a day before cooking, you can cover the mixing bowl with plastic wrap and store overnight in the refrigerator.

Preheat your grill (or oven) to low (350F) and when it reaches temp, add the skillet directly over the fire. Cook for 20 – 30 minutes, or until brown on the surface.


Slice the French baguette in 1/2 inch thick slices. Place the slices on cooling racks to make things easier for moving the bread in and out of the grill. Melt the butter and brush it on both sides of the bread. Season both sides of the bread with herbes des provence. Place the cooling racks with bread in the grill and cook for 10 minutes.


Remove the cheese dip and bread from the grill, then allow the dip to cool for 10 minutes before serving.

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