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Entries for 'grilled'

Fire Roasted Cherry Cheesecake

Fire Roasted Cherry Cheesecake

Fire makes cheesecake even better

Posted on April 21, 2016
Fire Roasted Cherry Cheesecake is another cheesecake to add to our growing collection of cheesecake recipes. Specifically it’s to celebrate National Cherry Cheesecake Day, who wouldn’t want to do that? This cheesecake is completely gluten free, and totally awesome! Try it yourself.
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Yaki Onigiri

Yaki Onigiri

Grilled Rice Balls

Posted on April 14, 2016
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Yaki Onigiri is a very popular snack or takeout food made from rice formed into triangle or cylinder shapes, served wrapped with nori (seaweed) paper. Yaki means grilled or cooked To celebrate Rice Ball day on April 19th, I needed to try my hand at such a popular dish. They turned out fantastic, and I quickly got a handle on forming the sticky rice into a shape that resembled the pictures of Onigiri that I have seen. Traditionally Onigiri is stuffed with pickles or other sour things like pickled Umeboshi (Japanese salt plums), salted salmon, kombu (pickled seaweed), pickled tuna flakes, or salted Pollock. Feel free to substitute any of these for the chicken if you want to go super traditional. 
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Pork Chops Stuffed with Apples and Pecans

Pork Chops Stuffed with Apples and Pecans

With Honey Dijon Cream Sauce

Posted on April 07, 2016
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To celebrate the pecan, a most wonderful nut that has it’s own day on the calendar, I made some Pork Chops Stuffed with Apples and Pecans. I love pairing pork with sweet flavors, and pairing apples and pecans together makes perfect sense too. Add Honey Hickory Seasoning rub on the pork with a honey Dijon cream sauce, and you have a match made in grilling heaven. 
Posted in: Pork
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Vanilla Bourbon Pecan Butter

Vanilla Bourbon Pecan Butter

With Fire Roasted Pecans

Posted on April 07, 2016
I love pecans, so when I heard that they have their very own day - April 14th by the way; I just had to make some extra recipes to celebrate. I generally have peanut butter in the house for making Peanut Butter Banana Bread and Peanut Butter BBQ Sauce, but it got me thinking...What if you made peanut butter out of pecans instead of peanuts?? After some research, and a little innovation, I grilled up some pecans and turned them into Vanilla Bourbon Pecan Butter. The deep nutty tone is slightly sweet, and super perfect for just about everything you would want a nut butter for! Do you want to know the best part? It takes NO time at all to make!
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Smokehouse Maple Salmon

Smokehouse Maple Salmon

On The Grill

Posted on April 07, 2016
Using the McCormick spices, especially the La Grille series, makes grilling and meal creation super easy. This particular recipe for Smokehouse Maple Salmon is so fast and easy, you will hardly believe that you made something so deliciously gourmet tasting! We wanted an easy and fast dinner, and after indulging quite a bit recently, I wanted something a little lighter. The sweet sauce caramelized on the salmon; which we served on some sticky rice with a light cucumber salad, the perfect light meal.
Posted in: Seafood
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Rotisserie Leg of Lamb

Rotisserie Leg of Lamb

with Stuffing

Posted on March 24, 2016
Rotisserie Leg of Lamb with Stuffing is a roast that is out of the ordinary in many ways. I bought the cut of meat knowing that the bone was removed, but didn’t realize that the whole thing had been more or less butterflied (duh). Having that available space gave me an idea for a very delectable meal. Usually I would crust the outside of the lamb with savory herbs, but this time I wanted to fill the inside! So I created a quasi-stuffing with some panko and herbs, then tied everything up, and seasoned the outside very simply. Using the rotisserie the outside of the Leg of Lamb caramelized, and in the end, we ended up with a beautiful looking, delicious dinner.
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Lemon Butter Brussels Sprouts

Lemon Butter Brussels Sprouts

A great green side

Posted on March 24, 2016
Lemon Butter Brussels Sprouts are the perfect addition to your family dinner. Zippy, tasty, tart, and spring-y - another great way to serve one of the most dreaded vegetables. Personally I think that if you prep your sprouts in any manner outlined on this blog, you will turn just about anyone into a sprout lover.
Posted in: Veggie & Fruit
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Irish Potato Farl

Irish Potato Farl

Also known as Potato Bread

Posted on March 17, 2016

Irish Potato Farl is a quick, flat bread made with leftover mashed potatoes. Sometimes just fried up and eaten with butter as a snack, it is also served with a full Irish breakfast called an Ulster Fry, along with baked beans, tomatoes, sausage, bacon, black and white pudding.

Funnily enough, I never tried to make this because I was afraid I would mess it up. I had an Irish great-grandmother who would make it by hand for the family, then my wonderful grandmother started making it too, but it always seemed to be magical and secret. Until I finally learned that my grandmother, at least, was using the food processor. So I decided that this St. Patrick’s Day I should grill some up. 
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Grill Roasted Extra Thick Pork Chops

Grill Roasted Extra Thick Pork Chops

With La Grille Roasted Garlic & Peppers Rub

Posted on February 25, 2016
You all know how much I love garlic. I love it as much as I love chocolate and cheesecake. When I got the chance to try a wet rub chock full of garlic, I just leapt at the chance. Grill Roasted Extra Thick Pork Chops With La Grille Roasted Garlic & Peppers Rub is succulent, savory, and oh so tasty! The rub melted into the meat creating this penetrating flavor full of garlic. Yum! I used a roasting technique, instead of a fast sear and then indirect heat to finish it off. That is because I didn’t want to burn anything with unpredictable caramelization of the rub. Our patience paid off though, because after resting, this meal was unbelievable. 
Posted in: Pork
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Grilled Pork Belly

Grilled Pork Belly

with Maple & Chinese Five Spice

Posted on February 19, 2016
My husband and I were in the fancy grocery store one night. You know the kind with the butcher and baker built in; this one even has a dry aging cabinet. That’s not what caught my attention that evening. No. It was the big slab of pork belly that was calling my name. Sure, I could do what we always do and smoke up some amazing bacon, but not this time. This time we made Grilled Pork Belly with Maple & Chinese Five Spice and it was like magic on a plate!

Posted in: Pork
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