Grilled Jack Daniels Tennessee Whiskey Burgers

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jack daniels whisky burger

We still have some fresh garden tomatoes at the farmers markets here in upper Michigan. I love grilled burgers topped with fresh tomatoes so when I saw this Grilled Jack Daniels Tennessee Whiskey Burgers recipe I decided to fire up the grill.

This is a very simple recipe that is quick to put together and requires few ingredients. I don’t drink alcohol very much but I love incorporating it into recipes. You can taste the whisky in the recipe but it’s not so strong that it over flavors the burger.  I thought the end result was really good; my wife thought they were delicious.

Fire up the grill and give these Jack Daniels Tennessee Whiskey Burgers a try.

Adapted from Jack Daniels Tennessee Whiskey web site.

 

Grilled Jack Daniels Tennessee Whiskey Burgers
 
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Author:
Recipe type: Grilling
Serves: 6 Burgers
Ingredients
  • 1 ½ pounds lean ground beef
  • 6 slices American cheese
  • 1 large onion (sliced)
  • 6 slices of bacon (cooked to crispy and drained on paper toweling)
  • 1 large tomato (sliced)
  • 6 hamburger buns
  • 3 tablespoons Tennessee Whiskey
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons garlic salt
  • 2 teaspoons liquid smoke
Instructions
  1. Preheat and prepare the grill for high heat.
  2. In a medium size bowl mix together the whiskey, Worcestershire sauce, garlic salt and liquid smoke.
  3. In a large bowl mix together the burger, and 3 tablespoons of the whiskey mixture. (Hands work best for this) Form the burger into six patties.
  4. Grill the burgers on high heat until browned and slightly charred on both sides. Reduce heat to medium and continue cooking to desired doneness using a basting brush to coat the burgers with the rest of the whiskey sauce.
  5. While the burgers are grilling toast the buns cut side down until lightly toasted and set aside.
  6. Just before the burgers are done place a slice of cheese on each burger, cove the grill, and continue grilling until cheese is melted.
  7. Assemble the burgers by layering the burger, bacon, onion, and tomato slices on the bun.
  8. Enjoy

Beef and Cheddar Casserole Recipe

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Beef and Cheddar Casserole recipe

This Beef and Cheddar Casserole Recipe is another simple recipe that tastes great. This recipe doesn’t require a lot of ingredients, is quick to put together, and doesn’t take long to cook. This would be a great recipe to put on the menu if you looking for something quick for after work or school.

Give this one a try; it’s really good. Enjoy

Beef and Cheddar Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt (divided)
  • 3 cups wide egg noodles
  • 2 cups sour cream
  • ½ cup grated Parmesan
  • 12 ounces ground chuck or lean ground beef
  • 1 red bell pepper (seeded and chopped)
  • 1 bunch scallions (white and green parts finely chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • One 14½-ounce can diced tomatoes
  • 2 cups shredded Cheddar
Instructions
  1. Preheat oven to 425F.
  2. Cook noodles to al dente according to package directions. Lightly spray a 2.5 quart casserole dish with cooking spray, drain the noodles and place them in the bottom of the casserole dish and mix the noodles, parmesan cheese, sour cream, and ¼ teaspoon salt together until well combined.
  3. While the noodle are cooking using a large skillet brown the ground beef over medium high heat until beef is no longer pink inside. Add the chopped pepper and scallions; continue cooking until the onion and pepper is crisp tender. Scrap out room in the bottom of the skillet for the tomato paste and cook the paste for about 1 minute. Add the diced tomatoes and then stir in the Italian seasoning and ¼ teaspoon of salt. Cook until mixture is slightly thickened.
  4. Pour the beef mixture over the noodles and top with the shredded cheddar; bake for 15 to 20 minutes, or until cheese is melted and edges are bubbling.
  5. Serve hot.

 

Adapted from foodnetwork.com

Simple Chocolate Chip Pumpkin Muffins Recipe

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simple chocolate chip muffins recipe

I love fall here in upper Michigan, the temperatures cool down, the leaves are starting to turn color, and the fall crops are ready to pick.

I thought this would be a great time to post this Simple Chocolate Chip Pumpkin Muffins Recipe. This is a very simple recipe to prepare and you can use either canned or fresh pumpkin. This recipe makes 12 regular size muffins or 12 jumbos; if you need more just double the recipe. These muffins turn out nice and moist and are delicious served warm and topped with melted butter.

Take advantage of the fall season and give this Simple Chocolate Chip Pumpkin Muffins Recipe a try; Enjoy.

 

 

Simple Chocolate Chip Pumpkin Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: makes 12
Ingredients
  • 1 cup pumpkin
  • 2 large eggs
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl using an electric mixer beat the eggs, sugar, pumpkin, and oil until batter is a smooth consistence.
  3. In another large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Using a large spoon mix the dry ingredients into the pumpkin mixture until dry ingredients are moistened and well combined; fold in the chocolate chips.
  4. Lightly coat a muffin tin with cooking spray, or oil for 12 regular size muffins, or 6 jumbos. Bake 20 to 25 minutes until a tooth pick inserted comes out clean.
  5. Cool for about 10 minutes and remove the muffins to a cooling rack – serve warm with butter.

Grilled St. Louis-Style Pork Steaks Recipe

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grilled st louis pork steak recipe

There are a couple of Grilled St. Louis-Style recipes I have wanted to try. In an effort to lighten up on the beef a little bit I decided on this Grilled St. Louis-Style Pork Steaks Recipe. This recipe has quite a few ingredients, but actually is a very simple recipe. Because of the way the pork steaks are cooked they turn out very tender. There is quite a bit of time involved with this recipe because of the brining time so be sure to allow enough time for brining ,and cooking, before you plan on serving the dish.

The next time you’re in the mood to fire up the grill this fall give this Grilled St. Louis-Style Pork Steaks Recipe a try. Enjoy

Grilled St. Louis-Style Pork Steaks Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Spice rub and steaks
  • 4 pork steaks (about 1 inch thick)
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Cooking Sauce
  • 2 cups beer
  • 1 ½ cups ketchup
  • ¼ cup A1 steak sauce
  • ¼ cup brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoons hot sauce
  • 1 teaspoon liquid smoke
  • 1 (13 x 9 disposable aluminum roasting pan)
Instructions
  1. For the spice rub combine all the ingredients together in a small bowl except for the pork steaks.
  2. Rub the steaks evenly with the spice rub and wrap each one in plastic wrap. Refrigerate for at least on hour. (This can be done anytime during the day but no more than 24 hours in advance)
  3. For the cooking sauce combine all the ingredients together in a large bowl.
  4. Prepare the grill on high heat and cook the steaks until browned on both sides. Pour half of the cooking sauce into the aluminum pan turning them to coat. Pour the rest of the sauce over the steaks and cover the pan with aluminum foil. Place the pan in the center of the grill and cook covered maintaining a temperature of 350F. Cook steaks to an internal temperature of 190F. (45 minutes to 1 hour)
  5. Remove the steaks from the roasting pan and grill them over high heat until slightly charred.
  6. Serve hot.

 

Adapted from Cooks Country cook book.

Orange Cashew Chicken Recipe

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orange cashew chicken recipe

When I saw this Orange Cashew Chicken Recipe I thought I would give it a try; because the addition of the cashews in the recipe sounded really good. This recipe is really heavy on the orange flavoring which could be cut back by reducing the amount of orange sections used in the recipe, or even eliminating them. This is a simple recipe that is quick to prepare and doesn’t require a lot of ingredients.

If you looking for something different in an orange chicken recipe, give this one a try; it’s really good. Enjoy

Orange Cashew Chicken Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • 2 medium carrots (thinly sliced)
  • ½ cup chopped celery
  • 2 tablespoons cooking oil
  • 2 tablespoons cornstarch
  • ¼ teaspoon ginger
  • ¾ cup orange juice
  • ¼ cup honey
  • 3 tablespoons soy sauce
  • ½ cup salted cashews
  • 2 oranges (divided into sections)
  • Cooked Rice for a serving of 4
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking in a large skillet or wok cook the chicken, carrots, and celery in the oil until chicken is browned and juices run clear showing the chicken is done. Reduce the heat to simmer.
  3. In a small bowl mix together the honey, orange juice, soy sauce, corn starch, and ginger. Add the sauce to the chicken mixture, increase the heat and cook stirring constantly until mixture is thickened. Mix in the orange sections and cashews – serve over hot rice.

orange cashew chicken

Simple Chicken Thighs and Roasted Red Potatoes Recipe

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Chicken Thighs and Roasted Red Potatoes recipe

Here is another simple and good recipe that requires very few ingredients. It does require a little bit of time to put it together, but is well worth the effort. The bacon adds a good flavor, and the onion and potatoes turn out tender and delicious.

The next time you’re in the mood for chicken, give this Simple Chicken Thighs and Roasted Red Potatoes Recipe a try; it’s really good.

Simple Chicken Thighs and Roasted Red Potatoes Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ¼ cup Ranch Dressing
  • 4 – 6 bone-in chicken thighs
  • 4 slices bacon
  • 1-1/2 pounds red potatoes (cut into 1-inch chunks)
  • 1 medium onion (sliced into ½-inch chunks)
  • Salt and pepper to taste
  • 1 cup shredded Triple Cheddar Cheese
Instructions
  1. Place chicken in a disposable food grade plastic bag. Pour the ranch dressing over the chicken and work the plastic bag with your hands to coat the chicken. Marinate in the refrigerator for about 30 minutes.
  2. Preheat oven to 400F.
  3. In a large skillet cook the bacon until crispy. Reserve one tablespoon of the bacon fat in the skillet and place the bacon on a plate with paper toweling to drain.
  4. Using the same skillet cook the potatoes and onion over medium high heat for 5 minutes. Crumble and fold the bacon into the potato mixture.
  5. Spray a 13 x 9 casserole dish lightly with cooking spray and spoon the patio mixture over the bottom of the dish; salt and pepper to taste.
  6. Arrange the chicken thighs on top of the potatoes and discard the left over marinade.
  7. Roast in the oven 45 min to 1 hour to an internal temperature of 175F. Sprinkle the shredded cheese over the top and let rest until cheese is melted. Serve hot.

 

Chicken Thighs and Roasted Red Potatoes

Slow Cooker Baked Ziti Recipe

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slow cooker baked ziti

I was looking to put a meal together that I could set it and forget for a while to get some other things done so I decided on this Slow Cooker Baked Ziti Recipe. This recipe contains a lot of the ingredients you would find in lasagna. I don’t usually like to cook pasta in the slow cooker because they have a tendency to come out kind of doughy. This recipe is an exception but does require you to kind of check back on it once and awhile so as not to overcook the ziti. Instead of 3 hours in the slow cooker I wound up turning it off at 2 1/ 2 hours. All slow cookers are not created equal, so the cooking time will also depend on the slow cooker you are using. This would be a great recipe to put together, to have ready  for when the kids get out of school, or if you need to free up a little time like I needed to do. Enjoy

Adapted from Cook Country Magazine

Slow Cooker Baked Ziti Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 ½ cups Ziti pasta
  • 1 can crushed tomatoes (28 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh basil chopped (optional)
Instructions
  1. In a large skillet or Dutch oven using the olive oil on medium high heat, brown and break up the sausage and onion, until sausage is no longer pink inside. Mix in the garlic, oregano, salt, and pepper; continue cooking until fragrant.
  2. browing italian sausage
  3. Reduce the heat to medium low, mix the Ziti into the sausage mixture, continue cooking, stirring constantly until the edges of the Ziti become translucent. Remove the mixture from the heat and stir in the tomatoes and tomato sauce.
  4. cooking ziti
  5. Line the inside edges of the slow cooker with aluminum foil to keep the pasta from burning and pour the Ziti mixture into the slow cooker. Cover and cook on low for 2 ½ to 3 hours until pasta is tender.
  6. mixing slow cooker ziti
  7. Remove the aluminum foil from the slow cooker; using a spoon dollop the ricotta cheese over the top of the Ziti mixture and then sprinkle on the shredded mozzarella. Cover on cook until cheese is melted.
  8. Serve hot garnished with the basil.

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.

Chicken Grilled Chicken with Pico de Gallo Recipe

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Grilled Chicken with Pico de Gallo

Grilled Chicken with Pico de Gallo on the grill

This Chicken Grilled Chicken with Pico de Gallo is a great recipe for the final holiday of the summer. This Labor day fire up the grill and give this Chicken Grilled Chicken with Pico de Gallo Recipe a try. It’s a little bit of work, but well worth the effort. This recipe has a great combination of flavors incorporating the use of fresh garden tomatoes, and like most dishes that call for bacon, the bacon is a delicious added touch to the recipe.

Give this one a try; your Family and guests will love it.

Chicken Grilled Chicken with Pico de Gallo Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ cup Dijon mustard
  • ¼ cup honey
  • salt and pepper to taste
  • 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • 4 slices of bacon (sliced into ½ inch pieces)
  • 8 ounces Monterey jack cheese
  • 1 large red onion
  • Ingredients for Pico De Gallo
  • 3 roma tomatoes (seeded and chopped)
  • salt and pepper to taste
  • red onion (minced- use left over from slicing)
  • 2 garlic clove (minced)
  • 1 jalapeno pepper (stemmed, seeded and minced)
  • 1 cup (about 1 handful of fresh cilantro chopped)
  • juice from 1lime
Instructions
  1. In a medium size bowl mix together the honey and Dijon mustard. Set ¼ cup of the mixture aside and pour the rest into a one gallon disposable food grad plastic bag.
  2. dijon mustard sauce
  3. Using a mallet pound the chicken down to ½ inch in size. Salt and pepper the chicken and place in the bag with the honey mustard mixture. Marinade in the refrigerator for at least one hour.
  4. salt and peppered chicken
  5. While the chicken is marinating prepare the Pico in a medium size bowl by combining the tomatoes, red onion, garlic, jalapeno pepper, and cilantro; salt and pepper to taste. Mix in the lime juice and set aside in the refrigerator until needed.
  6. Cook the bacon in a skillet over medium-high heat until crispy. Drain on a paper towel lined plate. Reserve and set aside bacon grease. Allow the bacon to cool and then mix the bacon with the cheese in a medium size bowl and set aside.
  7. Clean and prepare the grill on high heat, lightly grease the grates, reduce the heat to low on one side of the grill (1 left 2 burners on high and turned 2 to low).
  8. Insert a tooth pick crosswise through the onion layers to hold the onion rings together while grilling. Using a pastry brush – brush the onions with the reserved bacon grease and place them on the lower temperature side of the grill.
  9. grilling onions
  10. Place the chicken on the hot side of the grill and cook for about 5 minutes, or until chicken starts to char. Turn the chicken and baste with the reserved honey mustard sauce. Continue turning, and basting, until the sauce is used up and the chicken reaches an internal temperature of 165F.
  11. grilling honey mustard chicken
  12. Take the onion slices off the grill and transfer the chicken to the cool side of the grill. Remove the tooth pics from the onion slices, separate the rings, and place them on the grilled chicken breasts. Top with the cheese and bacon mixture; close the grill, and continue grilling until cheese is melted.
  13. Serve hot topped with Pico de Gallo.

Grilled Chicken with Pico de Gallo recipe

Adapted from blogchef.net