It is that time of year. Time to get the hose and rags out so you can scrub down the BBQ so you can get back to grilling. I love nothing more than the smell of coking out on a warm Spring evening. My family grills out almost twice a week during the Spring and Summer. Many guys are grill masters but I am the one who does the grilling in this house. It is rather peaceful. Sitting on the back porch relaxing with a lemonade tongs in hand….
This weekend I have the pleasure of showing off some of my favorite easy grill recipes with the OKC Home Show! I will be there all weekend! My cooking demo times are as follows: Friday 1 and 6 pm, Saturday 12 and 5pm, and Sunday 12 and 2pm. Come out and see me and taste my amazing grilled delights. Here is what I will be cooking up: Grilled Chicken Sliders, Ranch Burger Sliders, Grilled Corn with herb butters, and Pina Colada Pound Cake!
If you were at the show and tasted my yummy recipes then I bet you are here is get them all written down pretty! (Hard to write with butter and ice cream dripping on you paper)
Buffalo Chicken Sliders
1 packet chicken cutlets (ie: tenders)
wing sauce or hot sauce (use mild wing sauce if you don’t like heat)- 1 1/2 cups or more (enough to coat chicken in bowl and reserve some for basting on grill afterwards)
rolls (buns)
arugula
blue cheese dip (see recipe below)
Give the tenders a quick drizzle of olive oil, and a dash of salt and pepper. Add enough sauce to coat all the tenders in a medium-large size bowl. Let them marinate at least 15 minutes in the fridge.
Turn grill on to heat up while chicken is marinating; meanwhile- make the Blue Cheese Dip.
Blue Cheese Dip:
8 oz. container cream cheese
1 cup mayonnaise
4 oz. container blue cheese (the better the cheese, the better the dip)
2 tblsp minced garlic
1 tbls spoon dry mustard
lots of freshly ground black pepper and sea salt
Combine all ingredients and store in refrigerator.
Grill tenders on direct heat for 3 minutes per side or until thermometer reaches internal temp. of 165 degrees. Baste with additional wing sauce.
Serve tenders on buns with blue cheese dip, arugula, and extra wing sauce.
Ranch Burger Sliders
1 1/4 pounds ground sirloin
1/2 cup Ranch Dressing (see past posts for my homemade ranch recipe)
1 tablespoon grill seasoning
1 cup shredded cheddar cheese
1/2 cup bacon bits
Preheat grill pan or outdoor grill to high. Mix meat with grill seasoning. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with shredded cheese, bacon and Ranch dressing.
Here is my new grilling gadget I love…No more rolling your corn all over the grill. Check out this neat corn holder for the grill. Check out the International Pantry and see their entire section all about grilling! Truly impressive and making grilling so much easier!
Grilled Corn on the Cob with Herbed Butters
1 pkg Frozen Sweet Corn on the Cobbettes
4 tablespoon olive oil
1 1/2 teaspoon salt
3/4 teaspoon pepper
In small bowl, combine vegetable oil, 1 teaspoon salt and ½ teaspoon pepper; stir until salt has dissolved. Brush mixture on corn evenly. Place frozen corn on grill grates, preheated to HIGH, and cook about 20 minutes, turning often, or until corn begins to caramelize and shows some brown color. Remove corn from grill. Top with herbed butters.
Cilantro Lime Butter
2 sticks of butter, softened
3 tablespoons fresh cilantro, chopped fine
juice of one lime
2 tablespoons green chili, chopped
In a small bowl combine softened butter, cilantro, lime juice, and green chilis. Once combined place in a small bowl, cover and return to refrigerator till ready to spread!
Garlic Parmesan Butter
2 sticks of butter, softened
1/4 cup parmesan cheese
3 tablespoon minced garlic
In a small bowl combine softened butter, Parmesan, and minced garlic. Once combined place in a small bowl, cover and return to refrigerator till ready to spread!
Pina Colada Pound Cake
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup sugar
4 pineapple spears
2 mangoes, cut in half with skin on
1/4 cup olive oil
4 slices pound cake, sliced 3/4-inch thick
1/2 cup shredded coconut
Vanilla bean whipped cream
Set gas grill to medium or heat charcoal grill until coals are white.
Combine cinnamon, nutmeg and sugar in a bowl. Brush the flat side of pineapple spears and mangoes. Place the peaches in the cinnamon mixture and allow to marinate for at least 5 minutes.
Place fruit flat side down on grill. Cover and grill for 5 minutes.
Flip pineapple, cover and grill for 5 more minutes. Remove from grill, slice each pineapple spears into small chunks. Remove skin from mangoes and cut into chunks.
Brush both sides of each pound cake slice with olive oil. Place on grill. Cover and grill 1 1/2 to 2 minutes. Flip each slice and grill for another 1 1/2 to 2 minutes, until slices are crisp and golden.
Top with grilled fruit and freshly whipped cream, and serve immediately.
Love the new pic Sis!
Also, these recipes are making me soooo hungry!