Jalapeno Cheddar Burgers

Jalapeño Cheddar Burgers

Tired of the same old plain back yard burgers? Then turn up the heat at your next cookout with this jalapeño cheddar burger recipe!

Ingredients

  • 1 pound ground chuck
  • 1 pound ground sirloin
  • 1 tablespoon Worcestershire
  • 4 jalapeno peppers
  • 1 teaspoon montreal steak seasoning
  • 6 – 12 slices cheddar cheese
  • 6 keiser burger buns
  • 1 stick salted butter
  • 1/2 cup shredded cheddar cheese

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Directions

First remove the seeds and dice 2 jalapeno peppers. Add the diced peppers to a large mixing bowl. Slice the remaining 2 jalapenos while leaving the seeds in. Set the jalapeno slices aside. Next, add the ground chuck and ground sirloin to the mixing bowl. Finally, add the shredded cheddar cheese, Worcestershire sauce and steak seasoning to the mixing bowl.


Mix the beef and ingredients together for about 1 minute until well mixed. Form the beef into 4 or 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite.


Next melt a 1/2 stick of butter and brush the butter onto freshly sliced keiser buns. Next, add the jalapeno slices and 1/2 sick of butter to a small cast iron skillet. You can always skip this step and keep your jalapeno slices uncooked for that fresh crunchy effect.


When your grill is preheated, add the skillet of jalapeno slices to the grill. Next, grease the grill area and add the burger patties. Cook the burgers for 7 minutes, then flip and cook another 7 minutes. Stir the jalapeno slices and be sure to coat them with butter. Next, move the burgers to the top rack of your grill, flipping each patty once more, and cook them for another 2 to 4 minutes until they reach 160F. At this point, you may need to remove the jalapeno skillet depending on how done they look. Place 2 slices of cheddar on top of each burger. Next place the keiser buns on the grill. Allow everything to cook for another 2 minutes with the grill lid closed. Next, remove the buns and move the burger patties to the buns. Top the burgers with the jalapeno slices. For more kick add creamy horseradish sauce.

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Grilled Chicken Tomato Artichoke Alfredo

Grilled Chicken Tomato Artichoke Alfredo

Grilled chicken pasta dishes are delicious and easy to make at home. Combining other elements on the grill such as onion, tomato, and artichoke takes chicken pasta to the next level. This recipe is very tasty as is, but you can customize it in many ways to bring out incredible flavor.

Ingredients

  • 1 pound chicken tenderloins
  • 1 pack cherry tomatoes
  • 1 can whole artichokes
  • 1 white onion
  • 1 – 2 jars Alfredo sauce
  • 1 package linguine or fettuccine
  • 2 sprigs rosemary
  • 6 sage leaves
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

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Directions

First, mince the rosemary and sage and set aside. In a small mixing bowl, add the chicken tenderloins and coat them lightly with olive oil. Add desired level of salt and pepper. Add about ¼ of the minced rosemary and sage. Mix the chicken until evenly covered with seasoning and herbs. Next peel and slice a white onion into ¼ inch slices. Coat both sides of the onion slices with olive oil. Add salt, rosemary and sage on both sides. Next wash and add the cherry tomatoes to a bowl. Coat with olive oil, salt, pepper, rosemary and sage. Mix the tomatoes until evenly covered with seasoning and herbs. Slide each tomato onto a metal skewer. Next drain 1 can of whole unseasoned artichokes. Cut each in half, then wrap one half at a time in a paper towel and squeeze. This will release any excess liquid stored in the artichoke. Add the artichokes to a bowl and season with olive oil, salt, pepper, and the remaining rosemary and sage. Slide each artichoke onto a metal skewer. Preheat your grill on low and if available, use pecan smoke chips. Once your grill is to temp (400 – 500) add the onion slices, tomatoes and chicken to the bottom rack. Add the artichokes and place them on the top rack. Cook for 7 minutes. Next start a pot of boiling water for the fettuccine. Add a dash of salt to the water and when it reaches a boil, reduce the heat to medium high and add the fettuccine. It is suggested to cook the full box of fettuccine but cook as much as desired. Next, flip the chicken, onion and tomatoes. Cook for another 7 minutes or until the chicken reaches 165 F. Once ready, pull from the grill and chop the chicken, onion, and artichokes into small bits. Cut the tomatoes in half. When the fettuccine is ready (10 minutes or so) drain and let cool. In a large pan, add the chopped chicken, onion, tomato, artichoke, and alfredo sauce. Heat on a medium temperature for about 5 minutes. When ready, add a serving of fettuccine to a plate and top with your desired amount of sauce.

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Grilled Garlic Bread

Grilled Garlic Bread

Cooking garlic bread on the grill is something you can do out of convenience or just to impress your friends. It’s simple and easy so long as you keep your eye on the timer and do not overcook your bread. Grilled garlic bread makes an excellent side dish for just about any grilled meat or veggie.

Ingredients

  • 1 loaf French or Cuban bread
  • 6 cloves garlic
  • 1 sprig rosemary
  • 4 tablespoons salted butter
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon kosher salt

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Directions

First, peel and rough cut the garlic cloves adding them to a handy or mini chopper. If you do not have a handy chopper, mince the garlic by hand. Remove the leaves from 1 sprig of rosemary and add to the chopper. Add the olive oil to the chopper and power on the appliance until the contents are minced (about 45 seconds). Next, using a bread knife, slice the loaf of bread in half lengthwise, then cut in half widthwise. Next melt the butter in the microwave or stovetop and brush the butter on the bread. Spread the minced garlic rosemary mixture evenly on the bread. If you love garlic, rough chop more cloves and sprinkle on top of the bread. As an optional step, sprinkle kosher salt on the surface of the bread. Next preheat your grill to a low temperature. Once heated add the bread garlic side down and cook for 2 – 3 minutes over direct flame. Flip each bread and cook for another 2 – 3 minutes.

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Grilled Chicken Fajitas

Grilled Chicken Fajitas

Home made fajitas are always a win for any meal time. Plus there’s always plenty of left overs that are quick and easy to heat up and eat up.

Ingredients

  • 2 boneless skinless chicken breasts (1.5 pounds)
  • 6 boneless skinless chicken thighs (1.5 pounds)
  • 10 or more flour tortilla shells
  • 1 white onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 poblano pepper
  • 1 ear corn
  • 2 limes juiced
  • 1 teaspoon cumin
  • ¾ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup cilantro
  • 3 garlic cloves
  • 1 jalapeño
  • ¼ cup olive oil

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Directions

This recipe can be broken out into 2 days of work. On day 1 prepare the chicken marinade and let the chicken absorb delicious flavors overnight. On day 2 you can chop the veggies and cook everything on the grill. First thing to do is prepare a chicken fajita marinade. Cut and remove the seeds from a jalapeno and add it to a food processor or handy chopper. If you want some extra heat, leave the seeds in. Next, peel and rough cut 3 garlic cloves adding them to the food processor. Next, pick one cup of cilantro leaves and add that to the food processor. Add about a teaspoon of olive oil to the food processor and the run the processor for about 30 seconds to chop up everything. Scrape the large chunks down from the sides and run the processor again another 30 seconds. Add the contents to a 1 gallon zip seal bag. Next, add the juice of 2 limes to the marinade bag. Next add the cumin, chili powder, kosher salt, black pepper and olive oil to the marinade bag. Seal the bag and hand mix around everything. Next using a knife cut the 2 chicken breasts in half lengthwise creating 4 thin chicken breasts. Now the chicken breasts will match the thighs in thickness (roughly) and should cook at nearly the same length of time. Add the chicken breasts and thighs to the marinade bag. Seal the bag and mix up the contents until the chicken is evenly coated with the marinade. Place the bag in the refrigerator overnight and you have completed day 1 of this recipe. On day 2, chop the white onion and the peppers and place them into a mixing bowl. Add some cilantro and a light amount of olive oil. Season with cumin, chili powder, and kosher salt. Mix up the veggies then place them in a cast iron skillet for grilling. Next as an optional item, rub down an ear of corn with olive oil and season with chili powder and cumin. Now it’s time to preheat your grill. If you have smoke chips, use apple or pecan. Once your grill is preheated, set the burners to a low temperature and add the corn and the cast iron skillet of veggies. Let this cook for about 10 – 15 minutes then add the chicken. Cook the chicken about 7 minutes per side, then cook until the chicken reaches a safe 165 F. Continue to stir the veggies and rotate the corn during the cooking process. Once the chicken reaches temperature, remove from the grill and let it sit 5 minutes. At this time the corn should be finished, so remove this from the grill, cut in half, then slice the kernels from the cob. Finally, remove the veggies from the grill and let sit. Chop the chicken into small chunks. You are now ready to assemble some serious chicken fajitas! Heat up a few tortilla shells, add chicken, veggies, corn and whatever toppings you like.

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