End the Summer with this Grilled Sonoran Hotdogs Recipe

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sonoran hot dog reccipe

If you like southwest seasoned food you have to give these Grilled Sonoran Hotdogs a try. The avocado pica de Gallo mixture gives these bacon wrapped hotdogs a unique flavor. They are a little bit of work to put together; but are well worth the effort.

If you want to take grilled hotdogs to the next level, these Sonoran Hotdogs are in a class all by themselves – you’ll love them. Enjoy

End the Summer with this Grilled Sonoran Hotdogs Recipe
 
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Author:
Recipe type: Grilling
Cuisine: South West
Serves: Makes 10
Ingredients
  • 10 good quality hot dogs
  • 10 Slices of thin sliced Bacon
  • 10 brat buns or lobster rolls (I used brat buns in this recipe)
  • 3 Large Roma tomatoes (seeded and diced)
  • 1 Medium Red onion (diced)
  • 1 hand full of cilantro (chopped)
  • 2 cloves of garlic (crushed and minced)
  • 2 Avocados (peeled and diced)
  • Juice from 1 lime
  • 1 Cup mayonnaise thinned with 2 tablespoons milk
  • 1 can pinto beans
  • Pickled Jalapeno pepper slices
Instructions
  1. In a medium size bowl mix together the diced tomatoes, onions, garlic, cilantro, and lime juice. Gently fold in the avocados so as not to crush them. Set aside in the refrigerator for the flavors to blend.
  2. In a small bowl mix together the mayo and milk – set aside in the refrigerator.
  3. In a small sauce pan heat the pinto beans and set the burner on low to keep them warm.
  4. Prepare and preheat the grill on high heat.
  5. Wrap each hotdog with bacon; place on the grill, (I secured the ends with tooth picks) reduce the grill heat to medium and cook the hotdogs turning frequently until bacon is crisp. (10 – 15 minutes)
  6. While the hot dogs are roasting split the buns and toast them on the grill cut side down until browned.
  7. To put this all together, drain the beans. Start by placing some beans in the bottom of the bun, followed by the hotdog, avocado pica de Gallo mixture and several slices of Jalapeno peppers, and then drizzle the mayo mixture over the top.

 

Grilled Southwest Burgers Recipe

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grilled southwesr burger recipe

With football season starting next week and Monday being Labor Day I thought this would be a great time to post this Grilled Southwest Burgers Recipe. These are pretty hefty burgers that are large in size, moist, and have a delicious southwest flavor combination. You could decrease the size of these and use them as sliders for the holiday or your opening season football party.

This is a simple recipe that is quick to put together and doesn’t require a lot of grilling time.

Give this Grilled Southwest Burger Recipe a try; you and your guests will love them.

 Adapted from cooks country magazine

Grilled Southwest Burgers Recipe
 
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Author:
Recipe type: Grilling
Cuisine: Mexican
Serves: 4
Ingredients
  • 1½ pounds ground chuck (I think ground round would also work very well in this recipe)
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup fresh cilantro (chopped)
  • 4 teaspoons canned green Chile’s (diced – mild or hot depending on your taste)
  • 4 teaspoons yellow mustard
  • 4 teaspoons taco seasoning
  • 4 large burger buns
  • Sweet onion and tomato for condiments
Instructions
  1. In a large bowl using your hands mix all the ingredients together until thoroughly combined. Divide the meat mixture into 4 equal parts and form into patties about 1 inch thick.
  2. Preheat grill on high heat, lightly oil the grates, reduce temperature to med high, and grill burgers to desired doneness.( optional – Just before burgers are done place the buns on the grill cut side down to lightly toast them.)
  3. Remove burgers to a platter, tent with aluminum foil, and let rest 5 minutes before serving. Serve with burger and condiments stacked on a bun.

Smoked Sausage Macaroni and Cheese Recipe

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smoked macaroni and cheese

This Smoked Sausage Macaroni and Cheese Recipe makes a great side dish, or can be served as a standalone dish for dinner or supper. This is a basic recipe that doesn’t require a lot of prep or cooking time. Give this one a try; it’s really good.

Smoked Sausage Macaroni and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Bread Crumb Topping
  • 3 slices white sandwich bread for fresh bread crumbs. (Process torn slices of bread in a blender with the butter to make the bread crumb topping)
  • 2 tablespoons unsalted butter (cold), cut into 6 pieces
  • Pasta and Cheese sauce
  • 8 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 small onion (finely chopped)
  • 3 tablespoons all-purpose flour
  • 8 ounces smoked sausage (cut lengthwise into quarters and then cut into ½ inch slices)
  • ¾ teaspoon powdered mustard
  • 2 ½ cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 teaspoons Honey Dijon mustard
  • ¼ teaspoon table salt or to taste
Instructions
  1. Cook pasta according to package directions; drain and set aside.
  2. cooking macaroni
  3. Preheat oven to 400F.
  4. Melt butter in a large kettle over medium high heat, and then add the onion and dry mustard. Cook until onion starts to brown; stirring as needed.
  5. cheese sauce for mac and cheese
  6. Gradually mix in the milk and bring the mixture to a boil, stirring constantly until mixture starts to thicken. Remove the mixture from the heat and stir in the cheeses, ¼ teaspoon salt, and Dijon mustard. Continue mixing until cheese is melted. Stir in the macaroni, and then fold in the smoked sausage.
  7. Lightly spray an 8 x 8 casserole dish with cooking spray, spoon in the macaroni and cheese, and then top with the bread crumb butter mixture.
  8. Bake for 15 to 20 minutes until casserole is heated through and bread crumbs are golden brown.
  9. Serve hot

smoked sausage mac and cheese recipe

Breakfast Pizza Recipe with PAM cooking spray for Easy Clean up

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breakfast pizza with PAM
Clean Up Confessions
If you have ever forgotten to use cooking spray in a pan or baking dish you know how much of a nightmare it can create. It can not only wreck the dish you are trying to create, but it can also make the after dinner clean up a real chore.

It took me a while to learn how handy a good quality cooking spray like PAM can be. Not only do I use PAM for cooking but I also us it to make some other chores a lot easier. When you’re measuring ingredients like, honey, syrup, or ketchup use PAM cooking spray on the utensils, and it will pour more easily, leaving very little residue behind making for easy clean up.  Cooking spray also works well for shredding cheese. Lightly spray your grater with PAM and it will help keep the cheese from sticking to the grater and plugging it up – and it will make for easy clean up after. There are so many uses I don’t think I can remember them all. Another little trick I found handy, is that when using aluminum foil to cover a dish for baking, lightly spray the side that is going to be touching the food to keep it from sticking when you remove the foil. I have had the looks of one or two dishes wrecked before I caught on to this. Let your imagination do the work – I have found you can use a good quality cooking spray like PAM on almost anything you’re worried about sticking.

Scrambled eggs without butter, oil or cooking spray sticks to the pan like nothing I’ve ever seen before. It not only destroys the eggs but also makes the pan very hard to clean. Sometimes using oil doesn’t work out very well either, because it can leave an oily texture on the eggs. You can use butter but then you have to deal with the calories – the good news is it’s easy to eliminate the problems by using a quality cooking spray like PAM. I like to use the buttered flavored to give the eggs a buttery taste.

This is a cooking blog and I don’t feel comfortable writing this without including a recipe. So let’s get out the PAM, scramble some eggs, and make a breakfast pizza.

Breakfast Pizza Recipe

Breakfast Pizza Recipe with PAM cooking spray for Easy Clean up
 
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Author:
Recipe type: Breakfast
Serves: Makes 1 pizza
Ingredients
  • PAM butter flavored cooking spray (to cook eggs)
  • PAM regular cooking spray (to spray pizza pan)
  • 1 pizza crust (store bought or your favorite recipe)
  • 1 cup shredded pizza cheese (unseasoned)
  • ½ pound bulk breakfast sausage
  • 1 can sausage gravy (14.5 ounces)
  • 1 small onion (finely chopped)
  • 1 medium bell pepper (finely chopped)
  • 8 eggs
  • ½ cup milk
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400F.
  2. In a large skilled brown the sausage along with the onion and bell pepper until sausage is no longer pink inside. Drain if necessary; and set aside.
  3. browning sausage and peppers
  4. In a large bowl whisk together the eggs and milk until well combined. In a large skillet heavily coated with PAM butter flavored cooking spray, stir, and cook the eggs into small chunks that are firmed up but still moist. Salt and pepper to taste and set aside.
  5. cooked eggs and sausage
  6. Lightly spray a pizza pan with PAM . Form the shape of the dough over the pan working from the center out and prebake the crust for 8 minutes.
  7. remove the crust from the oven and spread the sausage gravy over the crust using the backside of the spoon and then spread the sausage mixture evenly over the top.
  8. raw pizza ready for oven
  9. Top with the shredded cheese and bake for an additional 8 to 10 minutes until crust is deep golden brown, and cheese has melted.
  10. Cut into wedges and serve hot. Enjoy

 

baked breakfast pizza

PAM

“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”

“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

Simple Raspberry Cobbler Recipe

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fresh raspberry desert recipe picture

Berry season is in full swing here in upper Michigan. We just ended the strawberry season and now the red raspberries, purple raspberries, and blueberries are all ripening at the same time; how good can it get. It would be a shame to freeze all of them, so I like to use as many of them fresh as I can, so this Simple Raspberry Cobbler Recipe went on the dessert menu for supper.

This is a very simple recipe to put together, doesn’t require a lot of prep time, and chances are you will have all the ingredients on hand. I used fresh berries in this recipe but I think frozen would also work out very well, it just might lengthen the baking time a little bit.

Simple Raspberry Cobbler Recipe
 
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups raspberries (I used a combination of purple and red)
  • ¾ cup sugar plus 1 tablespoon (divided)
  • ¾ cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together ¾ sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
  3. Place the butter in an 8 x 8 baking dish and place it in the oven until the butter is melted.
  4. Pour the batter into the baking dish and distribute the berries over the top, and then sprinkle with the remaining sugar.
  5. Bake for 50 to 60 minutes until golden brown and bubbly. Serve warm with ice cream or let cool to room temperature and serve with whipped cream garnished with fresh berries.

Grilled Chicken with Balsamic Barbeque Sauce Recipe

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grilled chicken with balsamic barbeque sauce

If you like the taste of Balsamic vinegar gives this Grilled Chicken with Balsamic Barbeque Sauce recipe a try. This is a little different from the customary type of barbeque sauce; but it’s really good. The Balsamic vinegar gives the sauce a little bit of tang and combines with the rest of the ingredients very well.

If you want to reserve some sauce for dipping increase the sauce recipe and divide it.

The next time you fire up the grill give this Grilled Chicken with Balsamic Barbeque Sauce Recipe a try; its sticky and delicious. Enjoy

Grilled Chicken with Balsamic Barbeque Sauce Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds bone in chicken pieces (any combination of legs, thighs and breasts – breasts halved cross wise)
  • Balsamic Barbeque sauce
  • 1 cup Balsamic vinegar
  • ¾ cup ketchup
  • ⅓ cup brown sugar
  • 1 clove of garlic (minced)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. In a medium size saucepan mix together all the barbeque sauce ingredients. Bring the mixture to a boil over medium high heat, reduce heat to simmer and cook uncovered until mixture starts to thicken. (About 20 minutes.)
  2. Preheat grill on high heat – while grill is heating pat chicken dry and rub the pieces with the spices; getting some of it under the skin whenever possible.
  3. Clean and oil the grill grates, turn all burners off except for the primary burner trying to maintain an indirect heat of 350F after the grill is closed. (I have a 4 burner grill for me I need to have the primary burner on high with the second one at about half)
  4. Place the chicken skin side down on the cool side of the grill. Cover and cook until skin starts to brown. (About 30 minutes depending on the temperature) uncover the grill, flip the chicken, and move the pieces closer to the burners brushing with the barbeque sauce. Flip and coat the chicken every few minutes until chicken is sticky, move the chicken over the direct heat, continue flipping and brushing the chicken with the sauce until chicken is well glazed and has a slight char. Remove the chicken from the grill when the internal temperature is reached of 160F. for the breasts, and 175 for thighs and legs.
  5. Place the chicken on a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.

 adapted from Food Network

Deep Fried Parmesan Fish with Lemon Sauce

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freshfish recipe

Fishing has been really good this summer here in upper Michigan, which has encouraged me to have fish on the menu at least once a week for supper. One of my favorite deep fried fish recipes is for Deep Fried Parmesan fish. This recipe creates a nice coating with a little bit of heat created by using the cayenne pepper which you can adjust easily to taste. When I first tried this recipe, my son, who owns Blogchef.net, prepared it to post on his Blog. My first thought was that the Parmesan cheese would overwhelm the recipe; it did not, and the end result was a delicious fish fry.      

For fish I used Crappies in this recipe because that is what we caught on the last fishing trip, but any kind of white fish would work out fine – needless to say the fresher the better.

I think it’s hard to beat Shore Lunch for a fresh fish coating, but my wife likes this Deep Fried Parmesan fish every bit as well, and according to her, maybe even better.

 

Deep Fried Parmesan Fish with Lemon Sauce
 
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Author:
Recipe type: Main
Serves: makes 6-8
Ingredients
  • 6-8 medium fish fillets
  • ⅓ cup parmesan cheese
  • 1 cup dry bread crumbs
  • ½ teaspoon cayenne pepper or to taste
  • 2 eggs (beaten)
  • ½ cup white flour
  • salt and pepper to taste
  • Oil (for frying)
  • Lemon Sauce ingredients
  • 6 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • ½ teaspoon grated lemon zest
  • ½ teaspoon basil
Instructions
  1. In a small bowl mix together the lemon sauce ingredients; set aside in the refrigerator to chill giving time for the flavors to blend.
  2. Preheat deep fry to 350F.
  3. In a wide shallow dish mix together the bread crumbs, Cayenne pepper, and parmesan cheese. (I use a pie dish for this)
  4. Place the flour in another shallow dish and salt and pepper it to taste.
  5. In a small bowl whisk or beat the eggs until well beaten. (Not frothy but well combined)
  6. To coat the fillets, roll them in the flour to lightly coat, and then dip them in the beaten eggs; then roll them in the bread crumb mixture pressing lightly to coat.
  7. Deep fry each fillet until golden brown, drain on paper towels and serve with the lemon sauce.

Simple Macaroni Ham and Cheese Cold Salad Recipe

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macaroni ham and cheese casserole recipe post

This Simple Macaroni Ham and Cheese Cold Salad Recipe is a great summertime recipe. It’s quick to put together and doesn’t require many ingredients; just be sure to allow enough time for the salad to chill. This is a great side dish or can be used as a standalone dinner recipe. Enjoy

Simple Macaroni Ham and Cheese Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 4 eggs
  • 1 pound elbow macaroni
  • 4 ounce ham steak (cubed)
  • 2 stalks celery (chopped)
  • 1 large shallot (finely chopped)
  • 2 tablespoons lemon juice
  • 8 ounces of shredded cheddar
  • Dressing
  • ⅔ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sweet pickle relish
  • 1 (4 ounce) jar chopped pimentos (drained)
  • salt and pepper (to taste)
Instructions
  1. Hard boil eggs and set aside to cool.
  2. While eggs are cooling cook elbow macaroni according to package directions. Drain and rinse with cold water.
  3. Place the elbow macaroni in a large bowl, slice or chop the eggs and add them to the macaroni, and then mix in the ham, celery, shallots, and lemon juice.
  4. In a small bowl mix together the mayonnaise, mustard, pickle relish, pimentos, salt and pepper. Mix the dressing into the macaroni mixture and then fold in the shredded cheddar.
  5. Cover and chill in the refrigerator for 2 hours.

Adapted from blogchef.net

Mushroom and Herb Rabbit Recipe

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mushroom-and-herb-rabbit-recipe

If you’re a hunter or have domestic rabbit meats available give this Mushroom and Herb Rabbit Recipe a try. It has a delicious combination of seasoning and creates delicious gravy to serve over mashed potatoes, noodles or hash browns. I was going to use fresh mushrooms in this recipe, but the mushrooms that were available looked terrible, so I decided on these chunky Portabella mushrooms. They turned out to be really good tasting for canned mushrooms.

 

Mushroom and Herb Rabbit Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit cut into serving size pieces (about 3 pounds)
  • 1 can chunky Portabella Mushrooms (4 ounces)
  • 2 tablespoon butter
  • 1 can condensed cream of mushroom soup (undiluted)
  • ½ cup chicken broth
  • 2 teaspoons chives (sliced)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon lemon-pepper seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • ¼ teaspoon dried Rosemary (crushed)
  • ¼ teaspoon dried thyme
Instructions
  1. In a medium size bowl mix together the soup, chicken broth, mushrooms, mustard, garlic salt, lemon-pepper, rosemary, salt, and thyme.
  2. In a large skillet brown the rabbit pieces in 2 tablespoons of butter on both sides. Pour the mushroom soup mixture over the chicken, bring to a boil, reduce heat to simmer, and cook the rabbit covered for 20 to 30 minutes to an internal temperature of 165F or until rabbit is render. ( I used domestic rabbit in this recipe – if using wild you may have to cook for a longer period of time – add extra chicken broth if necessary)(If using wild rabbit meat you can also parboil the meat if you want to)
  3. The rabbit and mushroom gravy created with this recipe is delicious. Serve over mashed potatoes or hash browns with some of the gravy also poured over the rabbit.

Jack Daniels Barbeque Chicken Recipe

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jack daniels barbequed chicken recipe

grilling jack daniels barbequed chicken picture

Make sure you have some wet naps ready for this one. Sticky, gooey and delicious this recipe definitely takes barbequed chicken to the next level. The ingredients in the sauce all seemed to work well together. It was a little spicy, but very good. This is definitely one of my favorite barbecue recipes for chicken and will go on my favorites list.

The next time you fire up the grill give this Jack Daniels Barbeque Chicken Recipe a try; you’ll love it.

Jack Daniels Barbeque Chicken Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds bone in chicken pieces (any combination of legs, thighs and breasts – breasts halved cross wise)
  • Jack Daniels Barbeque sauce
  • ½ cup Jack Daniels Tennessee Whisky
  • ½ cup soy sauce
  • ½ cup catsup
  • 1 cup dark brown sugar
  • 1 teaspoon garlic power
  • Spice rub for chicken
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • ½ teaspoon cayenne pepper
Instructions
  1. In a medium size saucepan mix together all the barbeque sauce ingredients. Bring the mixture to a boil over medium high heat, reduce heat to simmer and cook uncovered until mixture starts to thicken. (About 20 minutes – if you want extra sauce for dipping double the recipe and set half the sauce aside)
  2. In a small bowl combine all the ingredients for the spice rub.
  3. Preheat grill on high heat – while grill is heating pat chicken dry and rub the pieces with the spices; getting some of it under the skin whenever possible.
  4. Clean and oil the grill grates, turn all burners off except for the primary burner trying to maintain an indirect heat of 350F after the grill is closed. (I have a 4 burner grill for me I need to have the primary burner on high with the second one at about half)
  5. Place the chicken skin side down on the cool side of the grill. Cover and cook until skin starts to brown. (About 30 minutes depending on the temperature) uncover the grill, flip the chicken, and move the pieces closer to the burners brushing with the barbeque sauce. Flip and coat the chicken every few minutes until chicken is sticky, move the chicken over the direct heat, continue flipping and brushing the chicken with the sauce until chicken is well glazed and has a slight char. Remove the chicken from the grill when the internal temperature is reached of 160F. for the breasts, and 175 for thighs and legs.
  6. Place the chicken on a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.

Inspired by Jack Daniels web site and Cooks country magazine