Cheesey Grill Fries!

Cheesey Grill Fries!

Borrowed from http://www.tablespoon.com/

Ingredients:

1 bag (14 oz) frozen fries
1 tbsp butter, melted
4 slices cheese (American or Cheddar - or another favorite)
2 tbsp sliced green onions
Crumbled Bacon (to suit your taste)



Instructions:

1. Heat Charcoal or Gas Grill to medium-high heat. Toss frozen french fries with butter.

2. Create two boats out of two 12" sheets of aluminum foil by placing the buttered fries in the middle and folding the foil up around them. Be sure to leave a large hole at the top for steam to escape during cooking.

3. Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

Celebrate Cinico De Mayo with Alton Brown's famous Guac!!

I love Alton Brown...so SO much. You should make his guac to celebrate Cinco De Mayo.

Here you go, you're welcome:

Alton Brown's Homemade Guac
Source: Alton Brown

Ingredients

1. 3 medium ripe Hass avocados, halved and pitted (peel removed)
2. 1 medium lime
3. 1/2 teaspoon kosher salt
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon ground cayenne pepper
6. 1/2 medium onion, diced
7. 2 small Roma tomatoes, seeded and diced
8. 1 large clove garlic, minced
9. 1 tablespoon fresh cilantro, chopped
10. 1 tablespoon jalapeno, minced

Instructions

1. Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.

Quick & Easy HOMEWRECKER Baked Beans

Ingredients

• 3 cans of pork and beans
• ¾ cup of Homewrecker BBQ sauce
• ¼ cup of brown sugar
• 2 Tablespoons of jalapeno juice (from a jar) or ¼ of fresh jalapenos chopped
• ¼ onion diced (use a chopper)
• 8 slices of Bacon (chopped)

 

 

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl mix the the bacon, bbq sauce, diced onions, brown sugar, and jalapeno juice.
3. One mixed add 3 cans of pork and beans
4. One combined pour into a 9x13 baking dish.
5. Bake for 1 hour until it starts to bubble.
6. Let set for about 10 minutes and then serve.

How to make your grill non-stick!

How to make your grill non-stick!

I know I post on Saturdays...but I couldn't WAIT to share this with you!



Check out this great idea from skiptomylou.org!

Rub a halved onion on your grill to naturally make your grill non-stick!

Amazing!

The Magic Corn Trick

The Magic Corn Trick

 

How many of you guys have heard about this "Magic Corn Trick" of cooking corn with the husk on - and making it 1000x easier to "clean" and eat?

I learned about it from Bakerette.com.

I hope it makes your summer corn-cooking adventures easier!

18 Things You'd Never Think to Grill!

18 Things You'd Never Think to Grill!

I came across THIS ARTICLE that outlined eighteen interesting things you didn't know you could grill!

Grilled Peaches & Cinnamon

Grilled Cesar Salad

Grilled Banana S'Mores

Grilled Quesadillas

Grilled Watermelon (!?)
Grilled Grilled-Cheese

Grilled Edemame

Grilled Mixed Nuts

Grilled Brussel Sprouts

Grilled Pineapple

Grilled Doughnuts (!? again)

Grilled Artichokes

Grilled Avocado (WOW!)

Grilled Pound Cake (I.CANT.EVEN.)

I will be trying all of the ones on the list above. Keep an eye out for future posts for recipies of my favorites!

Pineapple Mojito Sangria

Pineapple Mojito Sangria

April 12, 2015

INGREDIENTS:

3 medium limes, thinly sliced

Small bunch peppermint, leaves stripped (about 30 peppermint leaves)

1/3 cup granulated sugar

1 small fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)

750 ml bottle white wine (on the dryer side is best - I like Sauvignon Blanc or Pinot Grigio)

1/2 cup white rum

3/4 cup pineapple juice

4 cups lemon lime soda

Additional peppermint leaves and pineapple wedges for garnish

DIRECTIONS:

In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.

Add the pineapple, then pour the wine, rum, and pineapple juice over the top.

Cover and place in the refrigerator for 4 – 5 hours.

Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).