grilled Archives | Mama Harris' Kitchen

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

June 28, 2018 by MamaHarris 12 Comments

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own. I hope you enjoy this recipe for chili rubbed ribeye tacos with esquites.

Summer is officially here, which means grilling season is underway! One of my favorite things about summer is the abundance of fresh fruits and veggies that are in season that compliment all of those tasty grilled meats so perfectly. Every time I go shopping I am always grabbing all types of colorful fresh ingredients, I just can’t help myself! This Fourth of July will be spent enjoying family time together over some super easy chili rubbed ribeye tacos with esquites (think of an elote in salad form!). For summertime get-togethers I love to create easy meals that taste amazing and are such a cinch to put together. More often than not we have guests over that offer to help, so simple recipes make it so much easier for anyone to help put them together. Plus you get to enjoy your company a bit more that way!

For this amazing meal, I ventured over to Save Mart for all of my grilling essentials. Save Mart always carries high quality fresh ingredients at a reasonable price, sourcing from local Northern California farmers. They even carry some harder to find ingredients, like the jicama that I used for the fruit cups that was served with this meal!

In addition to the huge variety of fresh ingredients, Save Mart has a robust assortment of fresh meats available in the meat department. I also love that if you find a particular meat you want, they will slice or dice it how you want and there are so many premade marinades available. The service in the meat department is always friendly and helpful. If you don’t know exactly which cut you might need for a particular recipe, they will help guide you! If you’re really short on time you can also purchase meat that’s already prepared with marinade and seasonings, so all you have to do is cook or grill it!

For this meal I went with Save Mart’s Angus 43 Thin Cut Boneless Ribeye. This meat is great for a quick grill and doesn’t need to be marinated for hours. Perfect for an easy summer meal!

The Angus 43 Ribeye is placed in a dish and covered with lime juice for 30 minutes. That’s it! The lime juice helps to tenderize the meat helps keep it moist during the grilling process, and adds such a great flavor when paired with the chili rub. A quick 10-12 minutes of cooking on a hot grill and ten minutes to rest and you’re left with a delicious, finger licking flavor!

While the meat is marinating in the lime juice, we put together these ingredients for esquites. We love elotes, however with two kiddos in braces it can get a bit tricky. If you’re not familiar with elotes, they are ears of corn slathered with mayonnaise and/or sour cream, topped with a combination of chili powder, paprika and/or tajin, with lime juice, cilantro, hot sauce and crumbled cheese (like cotija). They are amazing, however they can be a bit messy! Esquites is basically the same thing as an elote, but in a bowl or salad form. I’ve added a few extra ingredients like jalapeno, red bell pepper and green onions. Esquites is perfect for a side dish for an outdoor barbecue, especially for folks that prefer smaller portions or smaller plates!

Since I’m grilling the corn, I combined all of the ingredients for the esquites in a bowl before grilling the corn, adding the cotija when I added the grilled corn kernels after they’ve been shaved off the husk.

The grilling time for this meal is minimal, just 10-12 minutes for the meat. The corn may take a few more minutes to get the char you need, but by the time the meat is ready to cut the corn will be ready as well. Since kids can be picky, I didn’t char my corn too much. Just enough to give it some color. I keep the husks on while grilling because it gives something to grab when turning on the grill, and also when slicing the corn off the husk.

Once the corn has cooled enough, cut it off the ears and add to the bowl with the cheese. Stir it all together and it’s ready to serve!

The meat is so easy to slice into strips. It took all I had not to snack on it while getting it ready to serve. This rub is so flavorful and smells simply amazing!

For summer get-togethers, create a taco bar with all the ingredients you need and everyone can self-serve! I made a delicious peach pico de gallo, threw together my guacamole, added some sliced radishes, lime wedges, Mexican crema, chopped cilantro and a bit more crumbled cotija cheese with some warmed street taco corn tortillas.

I also cut up some mango, watermelon and jicama into strips and added to plastic cups with a bit of lime juice and Tajin to serve as a refreshing side.

This is the perfect Fourth of July meal!

Enjoy!

5.0 from 12 reviews

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Warm up your grill and get ready for these chili rubbed ribeye tacos with esquites (aka elote salad), the perfect meal to entertain with this summer!

Author: Mama Harris' Kitchen

Recipe type: Barbecue

Cuisine: Mexican

Serves: 12 tacos

Ingredients

Chili Rubbed Ribeye Tacos

2 lb Angus 43 Thin Cut Boneless Ribeye from Save Mart
juice of 3 limes
zest of 1 lime
1 tablespoon sea salt
1 teaspoon brown sugar
¾ teaspoon ancho chili powder
¾ teaspoon fresh ground pepper
¾ teaspoon dry oregano
¾ teaspoon ground cumin
½ teaspoon lemon pepper
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon ground cayenne pepper
⅛ teaspoon ground cinnamon
pinch of nutmeg
12 street taco corn tortillas
homemade guacamole (check my recipe!)
Mexican crema
sliced radishes
peach pico de gallo (check my recipe!)
crumbled cotija cheese
chopped cilantro
lime wedges

Esquites (Elote Salad)

3 green onions, chopped
1 jalapeno with seeds removed, chopped
1 garlic clove, minced
½ red bell pepper, diced
½ cup fresh cilantro, chopped
¾ cup Mexican crema
3 tablespoons mayonnaise
1½ teaspoons ancho chili powder
¾ teaspoon sea salt
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
5 ears sweet corn, grilled then corn cut off the ear
1 cup crumbled cotija cheese

Instructions

Chili Rubbed Ribeye Tacos

Place the Angus 43 Thin Cut Boneless Ribeye steaks in a large dish and cover with the juice of all three limes.
While the meat is marinating in lime juice, combine lime zest, sea salt, brown sugar, ancho chili powder, fresh ground pepper, dry oregano, ground cumin, lemon pepper, smoked paprika, onion powder, ground cayenne pepper, ground cinnamon and nutmeg in a small bowl.
Prep the grill and bring it to about 400-420 degrees.
After 30 minutes discard lime juice and rub the chili powder mix onto both sides of the meat.
Brush oil or spray the grill with oil, then place the steaks on the grill just next to where the hottest part is. (This is when you can add the corn as well.)
After about 5-6 minutes, flip the meat to the other side and let cook an additional 4-5 minutes.
Remove the steaks from heat, and place in a dish or on a sheet and tent with foil for about 10 minutes.
Cut against the grain into slim strips that are suitable for tacos, squeeze another lime all over the meat.
Place the tortillas for the tacos on the grill to warm prior to serving.
Add meat to the insides of each tortilla, then top with guacamole, crema, sliced radish, peach pico de gallo, crumbled cotija cheese and a bit of chopped cilantro. If you like a bit more heat, add your favorite hot sauce too!
Serve with a few more lime wedges, and enjoy!

Esquites (Elote Salad)

Add the chopped green onions, chopped jalapenos, minced garlic, diced red bell pepper, chopped cilantro, Mexican crema, mayonnaise, ancho chili powder, sea salt, smoked paprika, ground cumin and ground black pepper to a medium sized serving bowl. Stir until combined.
Add the ears of corn directly to the grill over indirect heat as you're grilling the meat. Turn every 5 minutes or so until you are satisfied with the amount of char on the corn. Remove from heat and allow to cool.
Using the husks to grip, take a sharp knife and carefully shave the corn off the ear of corn.
Add the cut corn to the bowl with the cotija cheese and stir until well combined.

Notes

Cooking time and prep time does not account for the 30 minutes of non-active cooking time when the meat is marinating.

Nutrition Information

Serving size: 2 tacos

What is your favorite cut of beef?

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I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart Although I have been compensated, all opinions are my own.

Grilled Blackened Salmon with Creamy Cucumber Dill Sauce

May 15, 2017 by MamaHarris 45 Comments

Special thanks to Hamilton Beach for sponsoring this recipe for Grilled Blackened Salmon with Creamy Cucumber Dill Sauce and the opportunity for one lucky winner to receive a Hamilton Beach Indoor Searing Grill!

One of my favorite things about living in California is the weather. In other parts of the country grilling season is only during a few short months in the summer, but here it’s practically year round. Sure it might rain a little, but that’s nothing compared to the frigid snowy weather my husband grew up with in the Midwest. Fortunate we may be with all of that sunshine, sometimes in the summer months it can be too hot. So hot, in fact, that I much prefer staying inside with the oven on and the air conditioning blasting rather than outside in the heat over a hot grill.

Since our outdoor grill is charcoal only, it takes a while to heat up and then you’re over that direct flame getting it going. I love food fresh off the grill but I don’t always love fire in my face when it’s already 110+ outside!

This would explain why I was so thrilled to find the Hamilton Beach Indoor Searing Grill! It’s not like your typical indoor grill with the plates on top and bottom. It’s hooded design helps to keep flavor in to give your food that authentic, outdoor grill taste. It’s literally like a little mini outdoor grill, but you can use it indoors and it heats up in a snap with a high-heat searing temperature that locks in juices and flavor. This gives your meats better taste, texture and appearance.

Be sure to scroll to the end of this post to enter to win a Hamilton Beach Indoor Searing Grill of your own!

Now, even though I did call it little you can actually fit a great deal of food on this. I also love that the grill pan, the cover, and the removable tray can all be put in the dishwasher for quick clean up. Nothing beats kitchen items that make our life easier, right?

I wanted to try out some great recipes for Spring and Summer on this grill, and thought something lighter would do do the trick. I adore salmon, but so many of the recipes I see for it add brown sugar or honey for a sweeter taste. I prefer my salmon savory, so I created this recipe for a traditional blackened salmon that packs a bit of a punch in the flavor department. There’s a nice little kick without it being too overpowering or spicy, and it isn’t too salty either.

This recipe would go great with simple rice and some roasted vegetables. I served it with a salad made of grilled summer vegetables and it was the perfect light meal for summertime eating. (You can get the recipe for the Grilled Pineapple Asparagus Salad HERE.) I didn’t turn the grill up to full heat for searing because this is fish, but I liked that you can control the temperature based on what’s being cooked. The fish is easily cooked by patting it with the seasoning and letting it sit for a bit, then cooking for just a few minutes each side on the heated grill.

When grilling salmon, I prefer to keep the skin on. Place it on the grill skin side down first, then when you flip you can either just peel the cooked skin off, or leave it on. I kept it on because it helps to maintain the shape and there’s so many extra nutrients in the skin. For those that don’t eat the skin, salmon is flaky enough when cooked that you can also eat around it. It’s all just preference!

Once you flip the salmon, press it into the grill just a bit to get a little bit of a sear, then close the hood again for a few more minutes. This keeps the heat in so the entire fish cooks, not just the side closest to the grill.

The fish came out perfect, the skin was blackened and slightly crisp, while still tender and juicy inside. Next time I might even cut up the blackened salmon and put it in the salad instead of serving it on the side.

The creamy cucumber dill sauce paired so well with the fish. The creamy, cool flavor paired so well with that bit of heat from the blackened seasoning. I love to balance out flavors in this way, but if you really love blackened salmon you can skip the sauce. This is also a great mild sauce to serve with savory foods and fish, it really does complement the flavors.

4.8 from 13 reviews

Grilled Blackened Salmon with Creamy Cucumber Dill Sauce

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Blackened Salmon seasoned to perfection then prepared on the grill is served with a dollop of creamy cucumber dill sauce to balance the flavors. Delightful!

Author: Mama Harris' Kitchen

Recipe type: Seafood

Cuisine: Cajun

Serves: 4 servings

Ingredients

Grilled Blackened Salmon Ingredients

1 lb salmon fillets
3 tablespoons melted butter
1 tablespoon lemon pepper
1 teaspoon seasoned salt
1½ tablespoon smoked paprika
1 teaspoon cayenne pepper
¾ teaspoon onion salt
½ teaspoon dry basil
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dry oregano
¼ teaspoon ancho chili powder
olive oil cooking spray
fresh dill sprigs (optional)
lemon wedges

Creamy Cucumber Dill Sauce Ingredients

½ medium cucumber, seeds removed and finely diced
¼ cup sour cream
¼ cup mayonnaise
2 teaspoons dry dill
1 teaspoon minced garlic
juice of ½ lemon
salt and pepper

Instructions

Brush the melted butter over the salmon fillets, then lightly season with lemon pepper and seasoned salt.
Combine the paprika, cayenne pepper, onion salt, basil, white pepper, black pepper, oregano and chili powder in a small bowl, then rub the seasoning onto the skinless side of the salmon. Sprinkle lightly over the sides and the bottom where the skin is.
Refrigerate for about an hour.
While the salmon chills, combine the cucumber, sour cream, mayonnaise, dry dill, minced garlic, lemon juice, salt and pepper. I used an immersion blender, but you can also just mix by hand if you get the cucumber chopped finely enough.
Once combined, chill in the refrigerator until ready to serve.
Heat the grill to 350 degrees. Brush or spray with a light coating of olive oil.
Once ready, place the salmon on the grill skin side down. Close the lid and allow to cook for 5 minutes. Flip the salmon to the other side and cook another 5 minutes.
Once internal temperature reaches 145 degrees and skin is cooked remove from heat.
Serve with creamy cucumber dill sauce, a sprig of dill and lemon wedges.
Enjoy!

Notes

Note: Cooking and prep time does not include the one hour rest time after salmon is seasoned.

Nutrition Information

Serving size: ½ salmon fillet

Here’s how to enter:

Prize: One (1) Hamilton Beach Indoor Searing Grill.

Giveaway runs through the evening of ~~June 4th~~ June 13th (extended!).

Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.

Enter using the rafflecopter form below. You can sign into the form with Facebook, or you can use your name and email address. Good luck!

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Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
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Street Style Grilled Hot Dogs

April 18, 2016 by MamaHarris 16 Comments

This post is sponsored by Hebrew National via Mode Media.

Every year in the Harris household starts off with a bang. It’s almost as though we hit the ground running! 4 out of the 5 kids in our home celebrate birthdays during the first four months of the year, then my birthday and Mr. Harris’ soon follow in May. It feels as though it’s the holiday season, we blink, and it’s summer. With all of the celebrating that we do during those months, food is always served. Luckily we live in a part of California that keeps the weather separated into two categories year round – rain and sunshine – and when it’s not raining, we love to grill. Actually, we’ve even been known to grill in the rain too!

This year Spring began early for us; we hit almost 90-degree weather just a few short weeks ago, so we’ve been enjoying our family time by grilling up some goodness. Some of our favorite things to slap on the grill are hot dogs, and my own personal favorite is Hebrew National® All-Beef Franks.

Hebrew National just tastes good. No added seasonings, no special tricks. Made of wholesome, quality ingredients, they’re tasty through and through. We are in a part of California that grows quality fruits and veggies that are so affordable that I don’t mind paying just a little bit more for all-beef hot dogs. To me the taste alone is worth it. And a quality frank deserves quality ingredients to go with it!

I remember the very first time I bit into a Hebrew National® All-Beef Frank. My taste-buds were on overload! I didn’t know a hot dog could taste so good!

I was obsessed from that day forward and love to add them to our grilling repertoire at every opportunity.

Of course I like to create my own spin on traditional favorites, so I can’t just serve a hot dog on a bun and call it a day. I took a cue from popular food trucks and decided to create my own extreme hot dog, overloaded with all my pantry staples. Onions, garlic, red and green bell pepper and even a bit of jalapeño for a little kick.

The result? A delicious, memorable hot dog we can celebrate year round. Cheers to that!

Ingredients for Street Style Grilled Hot Dogs:

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Directions:

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.

While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant – the onions should be a bit on the translucent side.

After you’ve turned the hot dogs the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional). Once done, put the franks in the buns and top with ketchup and mustard.

Generously add the cooked veggies and serve with some kosher dill spears.

Enjoy!

Street Style Grilled Hot Dogs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 7 Street Style Grilled Hot Dogs

Serving Size: 1 Street Style Grilled Hot Dog

Street Style Grilled Hot Dogs

Grilled hot dogs prepared "street style" with all beef franks and plenty of tasty toppings. This is sure to be a summer staple.

Ingredients

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Instructions

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.
While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant - the onions should be a bit on the translucent side.
After you've turned the franks the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional).
Once done, put the franks in the buns and top with ketchup and mustard.
Generously add the cooked veggies and serve with some kosher dill spears.
Enjoy!

https://mamaharriskitchen.com/2016/04/street-style-grilled-hot-dogs/

What makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.

BBQ Chicken Sliders

October 30, 2015 by MamaHarris 5 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LegendaryTailgate #CollectiveBias

I have a confession.

For many, many years I really wasn’t into traditional barbecue type foods. I loved the sides, but eating meats slathered in barbecue sauce just really wasn’t my idea of tasty foods. I’d dined at quite a few places and tried to like it, but to me the meat was always dry and it was like they were covering that up with barbecue sauce. It was not ideal for me at all.

I honestly never really liked barbecue chicken until I met my husband. When we first moved in together we got this little upstairs apartment. We loved this apartment though, because it had this huge covered balcony with screens on it. We’d hang out on that balcony every weekend and we had the tiniest little grill that he would barbecue on every sunday. It was about one or two feet off the ground and it was this little round thing. Now that I think about it, it would be perfect to tailgate with, but this is what we were working with. He’d make boneless chicken breast on this grill, marinade it, season it up, then grill it. Then he’d patiently brush it with his favorite barbecue sauce.

Oh my goodness, it was so good!

The meat was so tender, so juicy. So flavorful! We did this every Sunday and watch whatever game was on, then that evening we’d enjoy our favorite Sunday night shows. It was our favorite way to start the week. I don’t even know if he’s aware that he’s what made me like barbecue chicken.

Now that we’ve grown together, married, moved to a bigger house with a backyard and a nice sized grill, he’s often working his magic out there. But we often reminisce about those old times when we’d huddle around that tiny little grill and create magic. Today I’m showing you some of his secrets to creating a moist and flavorful chicken, this time using thigh meat. This meat is amazing on it’s own, cut up in a sandwich, added to a salad, or even just eaten as is served with some rice and vegetables. However, I’m taking it a step further and creating some delicious BBQ Chicken Sliders that are perfect for game day, you can even make them while you tailgate (just skip the step about baking in the oven – it’s really just to melt the cheese).

I like to use Foster Farms Fresh & Natural Chicken Thigh Meat when I’m making shredded chicken, the thigh meat is a little more tender making it easy to shred for sliders. I love using Foster Farms Fresh & Natural because it’s raised locally right here in California and it’s always fresh, 100% natural, American Humane certified and with no added hormones or steroids.

We also like to use the Stubb’s Chicken Marinade that’s flavored with citrus and onion and Stubb’s Original Bar-B-Q Sauce. Not only are these super flavorful, but they are free of high fructose corn syrup and are Certified Gluten Free. Stubb’s does not use artificial preservatives, colors, sweeteners, flavors or MSG. There’s no fancy ingredients, just genuinely good products made with Stubb’s secret ingredients, “Love and Happiness”.

These sliders were amazing! The creamy mayonnaise with a hint of spice paired with the cheese and the chicken were the perfect pairings. The pop of color from the cabbage with that added bit of crisp was perfection. I could eat these for dinner, forget an appetizer! They were even good reheated! Serve with some fun curly fries and baked beans for game day fun!

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Directions:

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.

Add soy sauce.

Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.

Once you’re ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.

Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.

Grill for another 2-3 minutes each side to set the sauce into the chicken.

Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.

Place chicken in a large bowl and shred using two forks.

Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.

Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.

Carefully spoon BBQ chicken on top.

Then top with the slice of monterey jack cheese.

Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.

Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.

Cheese will be melted and tops will be browned and toasted.

Add an appetizer stick to the sliders to prevent tops from slipping, then serve.

Enjoy!

BBQ Chicken Sliders

Prep Time: 20 minutes

Cook Time: 32 minutes

Total Time: 52 minutes

Yield: Makes about 16 BBQ Chicken Sliders

Serving Size: 2 BBQ Chicken Sliders

BBQ Chicken Sliders

Tender shredded BBQ chicken is the star ingredient for these BBQ Chicken Sliders, add them to your tailgate menu!

Ingredients

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Instructions

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.
Add soy sauce.
Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.
Once you're ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.
Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.
Grill for another 2-3 minutes each side to set the sauce into the chicken.
Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.
Place chicken in a large bowl and shred using two forks.
Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.
Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.
Carefully spoon BBQ chicken on top.
Then top with the slice of monterey jack cheese.
Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.
Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.
Cheese will be melted and tops will be browned and toasted.
Add an appetizer stick to the sliders to prevent tops from slipping, then serve.
Enjoy!

Notes

*prep time and cook time does not include 8-24 hours for marinade.

https://mamaharriskitchen.com/2015/10/bbq-chicken-sliders/

What’s your favorite BBQ food?

Pick up some of your favorite ingredients at your local grocery store, and as an added bonus, you can find an Instant Redeemable Coupon (expires 12/31/15) in store for the chicken and BBQ sauce. I found everything I needed at my local FoodMaxx, there was plenty of chicken in the meat department and I found the sauces in the condiments aisle. Happy grilling!

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

October 7, 2015 by MamaHarris 2 Comments

Have I got some news for you! If you’ve been around for a while you might just remember the collaboration I did last year with my favorite kissing chefs, Chewsy Lovers. Mandi and Buck love to cook and grill, and they’ve come up with some amazing recipes for tailgating, so last year Mandi and I came up with a series called #ChicksWingIt because we wanted to share how us women can come up with some really great recipes for a tailgate food that is one of the most popular on game days – chicken wings! We shared many recipes for fried, baked, grilled and even boneless wings. Well, now we’ve brought it back due to popular demand! I have some great flavors to share with you over the next few weeks. We are bringing sweet, spicy and everything in between. Are you ready? Be sure to follow the hashtag #ChicksWingIt or tag either of us in your wing creations or if you recreate any of ours. This is one of our favorite times of the year, and we’re so excited to share it with you. Welcome back, welcome back, welcome baaaaaack!!! I loved this series because it made me break away from my normal buffalo wings and branch out in other flavors as well as a variety of different ways to prepare these wings. Now, some of your favorites from me were the Tequila Lime Baked Wings with Creamy Dill Salsa and the Baked Honey Mustard Wings with Sriracha Mayo. My personal favorites from Chewsy Lovers was the Hot Lemon Pepper Wings and the Crispy Old Bay Wings, but this week’s addition may just take the cake for me because Mandi just shared these Salt & Vinegar Wings and she’s proving she’s a chef after my own heart! Now let’s get to my recipe for this week’s edition of #ChicksWingIt – Honey Sriracha Wings prepared on the grill. I’ve been making this recipe all summer and perfected it just for you and couldn’t wait to share it. It may sound spicy, but it’s actually a great balance of sweet with a bit of a spicy heat. It’s cooled down with an herbed yogurt dip that creates a great flavor together! Check out our Pinterest board or follow the hashtag #ChicksWingIt with us as we bring you more finger licking goodness each Wednesday!

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Directions:

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.

Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.

Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.

While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.

Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.

Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.

Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!

Enjoy!

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8-9 servings

Serving Size: 3 wings

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Grilling in October? These honey sriracha wings will make you brave any kind of weather just to add them to your tailgate menu!

Ingredients

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Instructions

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.
Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.
Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.
While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.
Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.
Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.
Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!
Enjoy!

https://mamaharriskitchen.com/2015/10/grilled-honey-sriracha-wings-with-herbed-yogurt-dip/

How do you like your wings?

Chili Lime Grilled Pork with Watermelon Pico de Gallo

August 27, 2015 by MamaHarris 1 Comment

Disclosure: This is a sponsored post written by me on behalf of The National Pork Board and the #GrillPork campaign. As always, all opinions are mine alone.

You may or may not know that we are a football family. My husband played football all the way from elementary school through college and may have gone further had he not gotten an injury that prevented him from continuing. Our oldest two sons played football since they were small and now lil G is a junior in high school and already getting scouted and looking at colleges. For years, many of our weekends have been devoted to travelling throughout Northern California attending football games and super bowls of our own, and now that our youngest boys are getting a little older we are getting them ready to start playing as well. Needless to say when it’s football season for the big leagues, we are either tuning in at home or attending those games in person.

I’m sure it goes without saying that my guys are super excited that football season has begun. Sure it’s just preseason now, but every weekend we buy a bunch of food, throw it on the grill, welcome whichever of our friends or family want to come by and watch, and we just have fun and enjoy ourselves eating and watching our favorite sport. This even includes Monday nights as well! After everyone gets off work, we make it a grillin’ night and open up our blinds and watch the game through our large windows from the backyard.

We recently redid our backyard and got a patio set so we can dine outdoors with a gazebo to offer some shade from the bright sun. We purchased a nice, big barbecue that we’ve been using all summer and even got a smaller grilling gazebo to cover that. While we were at it, I got a lot of fun outdoor place settings as well as some nice outdoor dishes so we’re always ready to entertain. It just makes sense because it’s so warm in the summer and continues to stay warm throughout the Fall and into Winter so it’ll get a lot of use. Plus, there’s nothing better than enjoying good food with great people during a crisp evening.

This past weekend we had our usual cookout with our family and has some extended family and friends come by to eat and watch the games with us. We set up our backyard table with some place settings as well as some extras for indoors.

Instead of the typical grilling fare that you’d expect, we actually served up something a little different. Following suit with the latest grill movement, we crashed the grill with pork, pork and more pork! We had some Pork Shoulder Blade Steak with the bone in, as well as some Porterhouse Pork Chops and boneless Pork Country-Style Ribs. I seasoned all the meat the same way and served it all with some fresh pico de gallo and even added a fun twist to it. Watermelon! My kids just love watermelon, and so do I. It’s such a perfect fruit for summertime and looks so pretty served up on a nice platter. The watermelon pico de gallo was perfect for the grilled meats, the fresh ingredients in the pico de gallo paired with the sweet watermelon was a delicious contrast to the savory grilled meats. YUM!

What I love about cookouts is the simplicity of it. I usually just cut up some fruit and offer some chips and dips, maybe even some fresh popped popcorn. I am so not one of those pinterest moms that creates a specially named appetizer for every event. I try to keep it simple for my family, that’s what they love. I don’t even know how they’d act if I did that to be honest! They like quick and easy. They’re happy with chips and fruit and I do what makes them happy!

I did make serve a big jug of pink lemonade though! Just added ice and some sliced up lemons. This was a favorite, especially for the little kids in attendance. They couldn’t get enough of that tangy sweet drink.

For the veggies we also kept that simple too. Some corn on the cob grilled in their husks served with melted butter mixed with chili powder and honey and some cut up brown mushrooms mixed with zucchini and cherry tomatoes. All I did was add some olive oil, salt and pepper and spray a bowl made especially for the grill with some non stick spray and add it to our grill. Easy, and so pretty!

The watermelon pico de gallo was made with the grilled meats in mind, but it was also delicious when we dipped those chips as well. For me, a good cookout is full of easy foods with lots of flavor but it’s all about simplicity. Colorful foods, easy recipes and delicious flavors so you can appreciate the real reason for gathering together. To enjoy the company of one another!

I was inspired by the Basil-Garlic Porterhouse Pork Chops for this recipe because there’s only a handful of ingredients and it allows the meat to really lend itself to the flavoring of the recipe, but I wanted to create a little bit more of a savory taste with chili powder and red pepper flakes. I also knew I wanted to make the watermelon pico de gallo, so I went a bit more Latin inspired on the seasonings – which included chili powder and lime juice as well as smoked paprika, red pepper flakes and cumin!

Not only do I love the simplicity of cookouts, I love the simplicity of pork too! It’s such a tasty meat naturally, that it just needs minimal seasoning and a few minutes over direct heat on the grill to get a lip-smacking meal. I now challenge you to crash the grill too with pork this summer (and Fall!). Crash a party or cookout with your own pork recipe or you can find plenty of recipes at porkbeinspired.com. You can also get in on the fun on your favorite form of social media by sharing your own selfie (or “grillfie”) of yourself with you own pork creations and include the hashtag #GrillPork. Be sure to tag @porkbeinspired on Instagram or @allaboutpork on Twitter and check those hashtags to see what others are creating too!

Ingredients for Chili Lime Grilled Pork:

4 thin cut bone-in Pork Shoulder Blade Steaks or 4 thin cut bone-in Porterhouse Pork Chops
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chili powder
1/2 teaspoon red pepper flakes
juice of 2 limes

Ingredients for Watermelon Pico de Gallo

1/4 red onion
2 garlic cloves
1/2 bunch of cilantro
1/2 large jalapeno, deseeded
2 Roma tomatoes, diced
2 limes, juiced
1/4 teaspoon salt
pinch of ground cumin
2 Watermelon wedges, diced

Directions:

Begin by brushing the steaks with oil, then season with garlic salt and cumin.

Continue seasoning with the paprika, chili powder, red pepper flakes, then squeeze lime over each steak. Let marinade for 20-30 minutes while you prepare the grill.

Bring the grill to a high heat, about 400 degrees. Place the steaks over direct heat, and cook for about 5 minutes each side.

If you like your pork closer to a medium rare, bring the internal temperature to 145 degrees with a 3 minute rest time. If you like them more medium cooked, bring to an internal temperature of 165 with a 3 minute rest.

Serve with grilled veggies of your choice.

To prepare the watermelon pico de gallo, add the onion, garlic and cilantro to a food processor and pulse until coarsely chopped. Add jalapenos, tomatoes, lime juice, salt and cumin and pulse 2-3 times. Last add roughly chopped watermelon, and pulse once.

Pour into a bowl and chill until ready to serve.

Now for the fun part! Serve your veggies and fruit onto each plate, adding the grilled pork and watermelon pico de gallo.

I prefer to serve the pico de gallo in a bowl, that way your guests can decide if they’d rather cut the pork and dip it in, or spoon it on top of their pork. They can also grab some chips and dip that in too!

Enjoy!

Chili Lime Grilled Pork with Watermelon Pico de Gallo

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 4 servings

Chili Lime Grilled Pork with Watermelon Pico de Gallo

Crash your cookout with chili lime grilled pork served with watermelon pico de gallo!

Ingredients

Ingredients for Chili Lime Grilled Pork:

4 thin cut bone-in Pork Shoulder Blade Steaks or 4 thin cut bone-in Porterhouse Pork Chops
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chili powder
1/2 teaspoon red pepper flakes
juice of 2 limes

Ingredients for Watermelon Pico de Gallo

1/4 red onion
2 garlic cloves
1/2 bunch of cilantro
1/2 large jalapeno, deseeded
2 Roma tomatoes, diced
2 limes, juiced
1/4 teaspoon salt
pinch of ground cumin
2 Watermelon wedges, diced

Instructions

Begin by brushing the steaks with oil, then season with garlic salt and cumin.
Continue seasoning with the paprika, chili powder, red pepper flakes, then squeeze lime over each steak. Let marinade for 20-30 minutes while you prepare the grill.
Bring the grill to a high heat, about 400 degrees. Place the steaks over direct heat, and cook for about 5 minutes each side.
If you like your pork closer to a medium rare, bring the internal temperature to 145 degrees with a 3 minute rest time. If you like them more medium cooked, bring to an internal temperature of 165 with a 3 minute rest.
Serve with grilled veggies of your choice.
To prepare the watermelon pico de gallo, add the onion, garlic and cilantro to a food processor and pulse until coarsely chopped. Add jalapenos, tomatoes, lime juice, salt and cumin and pulse 2-3 times. Last add roughly chopped watermelon, and pulse once.
Pour into a bowl and chill until ready to serve.
Now for the fun part! Serve your veggies and fruit onto each plate, adding the grilled pork and watermelon pico de gallo.
I prefer to serve the pico de gallo in a bowl, that way your guests can decide if they'd rather cut the pork and dip it in, or spoon it on top of their pork. They can also grab some chips and dip that in too!
Enjoy!

https://mamaharriskitchen.com/2015/08/chili-lime-grilled-pork-with-watermelon-pico-de-gallo/

Check out this video for more fun backyard makeovers!

Chili Cheese Grilled and Stuffed Bell Peppers

July 20, 2015 by MamaHarris 6 Comments

This post is sponsored by VELVEETA® . All opinions are my own.

At the beginning of the month we made it official and furnished our backyard. We’ve been spending so much of our time outside, whether gardening or grilling, so why not make it as comfortable as possible? Since then we find ourselves gravitating to our backyard more often. Whether it’s in the mornings to enjoy our morning coffee or in the evenings after dinner just to get some fresh air. We’ve also been grilling a lot more often than past summers, but nobody is complaining! We keep the house cool, get fresh air, and no need to turn on the oven. I’d call that a win/win!

When we are entertaining, one of my favorite dips to serve is a combination of VELVEETA® and some good chili. It’s the perfect dip with tortilla chips and you can find all my guests by the dip every time. I decided why not mash up my favorite dip with one of my husband’s favorite meals and create a recipe for chili cheese grilled and stuffed bell peppers? And since we are smack dab in the middle of grilling season, why not throw them on the grill instead of heating up my kitchen with the stove? It was brilliant! It had all the flavors we love without being weird and overpowering. There was chili and cheese. There was chicken, broccoli and bell peppers and there were beans and rice. Delicious!

I love to make my stuffed peppers with those rice pouch mixes; it’s just so easy and quick to put together. For this one, I used a brown and wild rice mix, and for the chili I used a vegetarian chili since I also chopped up some chicken. Since RiRi is a vegetarian, the vegetarian chili also served me well and for hers I replaced the chicken with chopped up mushrooms.

Not only did I top the peppers with chopped VELVEETA®, but it’s also mixed in all over the filling. It gives you a great chili cheese flavor inside of stuffed peppers. I know this is traditionally a comfort food served in colder months, but why not bend the rules a bit? Chili cheese on the grill is a classic summertime favorite! Besides, I’m in California, we can grill pretty much year round!

The measurements worked out pretty well, the filling is just the right amount for six stuffed peppers, and I go ahead and grill the tops too. In the end I covered the peppers with the tops and it helped the cheese melt. It’s so cute to serve them with the tops too! We grilled some buttered French bread and served that on the side with the stuffed peppers for a filling weeknight dinner. The six ounces of VELVEETA® was just the right amount too, I actually added less to the filling and towards the end of the grilling I added some more VELVEETA® to the top to melt. Each stuffed pepper had about 1 ounce of VELVEETA®, which just so happens to be the recommended serving size!

Ingredients for Chili Cheese Grilled and Stuffed Bell Peppers:

2 boneless, skinless chicken breasts, diced
salt and pepper
2 cups prepared brown & wild rice mix
2 cups prepared (or canned) vegetarian chili
1 cup broccoli florets, stems cut off
6 bell peppers in red, yellow and green
6 ounces VELVEETA® brick, sliced in small pieces

Directions:

Begin by browning the chicken with a bit of salt and pepper. Add the cooked rice and the broccoli, lightly sauté.

Add the chili and stir well. Continue to heat through till broccoli is slightly tender.

Meanwhile, cut off the tops of your bell peppers and remove the seeds. If necessary, cut the bottoms in a small, thin line if needed for them to stand upright.

Now stuff your peppers! Do about a tablespoon at a time, sprinkling with small pieces of the VELVEETA® all throughout, between each tablespoon of filling – using about 4 tablespoons.

Top with a few more slices, reserving about 2 ounces to top it with while on the grill.

Heat your grill on a medium/low heat, being sure to brush the racks with oil so they don’t stick. If using charcoal, heat your coals on one side of the grill, and place the peppers on the cooler half. The heat should be about 300 degrees. Place the tops on the top rack, and let cook for about 30 minutes.

Since the filling is precooked, you’re just waiting for the peppers to cook and the VELVEETA® to melt.

About 15 minutes into the grill time, add the remaining 2 ounces of VELVEETA®, then cover with the tops to help it melt.

The peppers are done once they are mostly soft, but still firm enough to hold their shape. If cut into, they are no longer crisp, instead they’re soft, and pliable.

Serve with toasted bread. I just cut a French loaf in half and buttered it, then added it to the grill about 5-10 minutes before the peppers were done.

Enjoy!

Chili Cheese Grilled and Stuffed Bell Peppers

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 Chili Cheese Grilled and Stuffed Bell Peppers

Serving Size: 1 Chili Cheese Grilled and Stuffed Bell Pepper

Chili Cheese Grilled and Stuffed Bell Peppers

Grilled and Stuffed Bell Peppers with chili cheese inside is like a handful of favorite dishes in one. Ready in less than an hour, it's the perfect meal!

Ingredients

2 boneless, skinless chicken breasts, diced
salt and pepper
2 cups prepared brown & wild rice mix
2 cups prepared (or canned) vegetarian chili
1 cup broccoli florets, stems cut off
6 bell peppers in red, yellow and green
6 ounces VELVEETA® brick, sliced in small pieces

Instructions

Begin by browning the chicken with a bit of salt and pepper. Add the cooked rice and the broccoli, lightly sauté.
Add the chili and stir well. Continue to heat through till broccoli is slightly tender.
Meanwhile, cut off the tops of your bell peppers and remove the seeds. If necessary, cut the bottoms in a small, thin line if needed for them to stand upright.
Now stuff your peppers! Do about a tablespoon at a time, sprinkling with small pieces of the VELVEETA® all throughout, between each tablespoon of filling - using about 4 tablespoons.
Top with a few more slices, reserving about 2 ounces to top it with while on the grill.
Heat your grill on a medium/low heat, being sure to brush the racks with oil so they don't stick. If using charcoal, heat your coals on one side of the grill, and place the peppers on the cooler half. The heat should be about 300 degrees. Place the tops on the top rack, and let cook for about 30 minutes.
Since the filling is precooked, you're just waiting for the peppers to cook and the VELVEETA® to melt.
About 15 minutes into the grill time, add the remaining 2 ounces of VELVEETA®, then cover with the tops to help it melt.
The peppers are done once they are mostly soft, but still firm enough to hold their shape. If cut into, they are no longer crisp, instead they're soft, and pliable.
Serve with toasted bread. I just cut a French loaf in half and buttered it, then added it to the grill about 5-10 minutes before the peppers were done.
Enjoy!

https://mamaharriskitchen.com/2015/07/chili-cheese-grilled-and-stuffed-bell-peppers/

How do you love to stuff your peppers?

VELVEETA® lovers know it as Liquid Gold, and it has been a favorite of families since 1928. Known for its smooth, creamy texture and perfect melt, you can use VELVEETA® in a variety of recipes – and strike Liquid Gold.

Grilled Boneless Pork Chops with Chimichurri

June 26, 2015 by MamaHarris Leave a Comment

Disclosure: This is a sponsored post written by me on behalf of The National Pork Board and the #GrillPork campaign. As always, all opinions are mine alone.

If you’ve been around for a while you could probably guess that I prefer boneless meats to bone-in. I’m aware that the bone-in meats tend to be juicier and tastier, but for me I like to cut into my meat without a bone getting in the way and having to cut fat out. I know I have issues, but judging by the popularity of my first boneless pork chop recipe it seems I’m in good company with a lot of you, just don’t judge my picture taking abilities back then – embarrassing!

Boneless pork chops, or New York Chops, are my absolute favorite cut of pork. I love the versatility of them, and they are delicious with minimal effort. Don’t believe me? Check out these Sugar & Spice New York Pork Chops or these Bacon BBQ New York Pork Chops on the PorkBeInspired.com site, both super simple recipes that don’t require tons of time or and ingredient list a mile long. I love that!

Matter of fact, now that it’s summertime I know we are all tempted to throw the usual suspects on the grill. Why not add some pork too? I know I’ve been talking a lot about grilling lately, but it’s just so convenient! I typically season the meats and Mr. Harris goes to work on the grill while I prepare our sides. It’s a great way for us to be a team and create our family meal, and also enjoy some fresh air and the kids aren’t in our way since they’re outside playing nearby. It’s a total win! We don’t even limit it to the weekend, lately we’ve been grilling almost nightly. I’ve been playing with different recipes and my husband has no problem perfecting his barbecue skills.

Speaking of Mr. Harris and his grilling skills, have you heard of the latest “movement?” The National Pork Board is crashing grills this summer to bring new and exciting flavors to your ordinary cookouts and weeknight meals. Even though boneless is my favorite cut, I have no problem experimenting with the many varieties of pork available. Pork lends an almost effortless boost of flavor to the grilling experience with a tender and juicy meat.

Want to be a part of the movement? Share your own grill crash experience! Whether it’s a weeknight meal like this one or a big cookout, share a selfie, or “grillfie”, of yourself with your special pork creation from the grill and share it on your favorite social media platform. Be sure to use the hashtag #GrillPork and tag @porkbeinspired on Instagram or @allaboutpork on Twitter. Be sure to follow along on my accounts too, as I’ll be sharing my own grillfies over the summer!
Now for my own recipe, I knew I wanted to serve the boneless pork chops with a Chimichurri sauce. This sauce is perfect for summer, it’s so light and fresh in addition to adding such flavor to every kind of meat. I wanted something simple and fresh for the pork chops too, so I decided I wanted a combination of my favorite flavors – lemon pepper and smoked paprika. I knew the paprika would give the chop a lovely color, and the lemon pepper would compliment the lemon in the Chimichurri sauce. At the last minute I added a few sprinkles of salt and brown sugar to the chops and I think it was the perfect addition. Because my seasonings were so minimal, I decided to brine the meat for an hour or so prior to grilling it. I just put it in a bowl of water with some sugar and salt. Nothing fancy at all. Brining is popular because it helps the meat retain moisture which was important to me since we’d be grilling it. You can bypass this step if you like, but I feel like it added a bit to the success of this recipe. Although this was a weeknight meal, I actually had one of my best friends join us for dinner and she declared that this was the best meal she’s had in a long time. I’d call that a success, wouldn’t you?

Ingredients for Boneless Pork Chops:

5 cups water
3 tablespoons sugar
3 tablespoons salt
3 New York cut boneless pork chops (about 1 lb)
smoked paprika
lemon pepper
salt
brown sugar

Ingredients for Chimichurri Sauce:

5 cloves garlic
1/2 medium red onion
1 bundle Italian parsley, stems removed
1 bundle cilantro, stems removed
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
juice from one small lemon
3/4 cup extra virgin olive oil

Directions:

Begin by adding the garlic and red onion to a food processor. Pulse on low until ground.

Next add the Italian parsley and cilantro and pulse on low until chopped.

Lastly, add the vinegar, spices and lemon juice. Pulse a few times until well blended, then slowly pour in the olive oil about 1/4 cup at a time while blending, then turn off food processor immediately once the last of the oil is poured in. Cover and refrigerate at least 4 hours.

1-2 hours before you are ready to start the grill, get a bowl and fill it with the water, sugar and salt. Add the pork chops to the water mixture and brine in the bowl for 1-2 hours.

Begin to heat your grill when you’re ready to begin. While the grill is heating, season the pork chops with the paprika and lemon pepper on both sides, then adding a few sprinkles of salt and brown sugar to one side. Gently rub the seasonings in.

Brush the racks with canola oil, then add the pork chops to the grill directly over the hottest area to get a good sear.

Sear both sides so you get some nice lines, only about 2 minutes on each side. Move the chops to another area with more indirect heat, cooking for about 4 minutes or so on each side. Using a meat thermometer, once the temperature reaches 145 you can remove the chops from the heat. Let them cool, they will continue to cook internally for a few minutes.

I also prepared some vegetable kabobs and brushed them with a basil and oregano mixture with a bit of salt and pepper and olive oil (be sure to soak the skewers at least 20 minutes in water so they don’t burn!). Place these on the top rack as you’re cooking the chops and they’ll be perfect once the chops are done.

The chops should have a beautiful golden color.

I love how colorful this meal ended up being.

Just before serving, spoon some of the chimichurri onto the pork chops. You can be generous, this stuff is so good!

This is the perfect outdoor meal, the fresh taste of the chimichurri sauce matches so well with the veggie kabobs and the pork chops are so simple yet delicious.

Enjoy!

Grilled Boneless Pork Chops with Chimichurri

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 3 pork chops

Serving Size: 1 pork chop

Grilled Boneless Pork Chops with Chimichurri

Be a part of the grill crashing movement and get this super easy and tasty recipe for grilled boneless pork chops with chimichurri sauce!

Ingredients

Ingredients for Boneless Pork Chops:

5 cups water
3 tablespoons sugar
3 tablespoons salt
3 New York cut boneless pork chops (about 1 lb)
smoked paprika
lemon pepper
salt
brown sugar

Ingredients for Chimichurri Sauce:

5 cloves garlic
1/2 medium red onion
1 bundle Italian parsley, stems removed
1 bundle cilantro, stems removed
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
juice from one small lemon
3/4 cup extra virgin olive oil

Instructions

Begin by adding the garlic and red onion to a food processor. Pulse on low until ground.
Next add the Italian parsley and cilantro and pulse on low until chopped.
Lastly, add the vinegar, spices and lemon juice. Pulse a few times until well blended, then slowly pour in the olive oil about 1/4 cup at a time while blending, then turn off food processor immediately once the last of the oil is poured in. Cover and refrigerate at least 4 hours.
1-2 hours before you are ready to start the grill, get a bowl and fill it with the water, sugar and salt. Add the pork chops to the water mixture and brine in the bowl for 1-2 hours.
Begin to heat your grill when you're ready to begin. While the grill is heating, season the pork chops with the paprika and lemon pepper on both sides, then adding a few sprinkles of salt and brown sugar to one side. Gently rub the seasonings in.
Brush the racks with canola oil, then add the pork chops to the grill directly over the hottest area to get a good sear.
Sear both sides so you get some nice lines, only about 2 minutes on each side. Move the chops to another area with more indirect heat, cooking for about 4 minutes or so on each side. Using a meat thermometer, once the temperature reaches 145 you can remove the chops from the heat. Let them cool, they will continue to cook internally for a few minutes.
I also prepared some vegetable kabobs and brushed them with a basil and oregano mixture with a bit of salt and pepper and olive oil (be sure to soak the skewers at least 20 minutes in water so they don't burn!). Place these on the top rack as you're cooking the chops and they'll be perfect once the chops are done.
The chops should have a beautiful golden color.
I love how colorful this meal ended up being.
Just before serving, spoon some of the chimichurri onto the pork chops. You can be generous, this stuff is so good!
This is the perfect outdoor meal, the fresh taste of the chimichurri sauce matches so well with the veggie kabobs and the pork chops are so simple yet delicious.
Enjoy!

Notes

**brining time of 1-2 hours is not included in the prep and cook time

https://mamaharriskitchen.com/2015/06/grilled-boneless-pork-chops-with-chimichurri/

Which cut of pork is your favorite to work with?

Here’s a handy way of identifying the various pork cuts, since the names were updated for each cut back in April of 2013 so the updated names should now be what you see in supermarkets nationwide. For more pork recipe inspiration and more than 2,000 recipes check out PorkBeInspired.com or check them out on Pinterest.

Easy Steak Omelette with Mushroom and Tomato

June 22, 2015 by MamaHarris 3 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #KingOfFlavor #CollectiveBias

We’ve been spending a lot of our weekends grilling in our backyard. We just can’t help it, the kids can play and get some sun, the dogs can roam around, and we can hang out and enjoy the California summer nights. We recently bought a large charcoal grill and in the coming weeks we will be upgrading our backyard with some new tables and chairs as well as a covered area for the scorching midday sun.

This past weekend was no exception to our weekend plans, we enjoyed our time in our backyard, had some family and friends over, and just enjoyed our time. I wanted to create something that was super easy and, most importantly, memorable. While shopping for our weekend festivities I ran across some El Yucateco hot sauces at Walmart in the Hispanic foods aisle. I grabbed up every hot sauce I could find and immediately got to work. All three sauces sounded absolutely delicious, so I figured I’d make a really easy marinade with one of the hot sauces. I wasn’t sure which one at the time, which is why I got all three. I’m glad I did though, because our household thoroughly enjoys a good hot sauce, and these babies didn’t disappoint.

The El Yucateco Green Habanero Hot Sauce is made with fresh habanero peppers, garlic and select spices and seasonings. I love a good green sauce and this one didn’t disappoint. It has a great taste with a sneaky kick. My lips burned slightly, but not enough to be an annoyance. It’s also a vibrant green that I just loved.
The El Yucateco Black Label Reserve Hot Sauce is made from fire roasted habanero’s with a rich and smoky flavor. There’s an earthy smoke flavor without the sweetness that chipotle sauce tends to have. The smokey flavor adds depth and a great amount of heat to any dish without an overpowering smokiness. It’s just the right balance.
The El Yucateco Red Habanero Hot Sauce is made with fresh red habanero peppers, tomato and select spices and seasonings. It’s a great all purpose sauce and has a great kick that’s a little more bold than other hot sauces. There’s also less vinegar so you get a great peppery taste.

I decided to go with the red sauce for the marinade, but to be honest you could probably use any of the three and get a great tasting steak. I just mixed the hot sauce with a bit of lemon and canola oil and marinated it for about 4 hours before we powered up the grill. I’d suggest a minimum of four hours to really maximize the flavor of the marinade into your grilled steak, but you can also prepare the marinade the night before as long as you’re cooking it within 24 hours.

With just a few seasonings this steak was amazing. It wasn’t the least bit dry and had a great flavor. I loved the look on my guests faces when they were surprised by the kick the steak had. By marinading the steak in hot sauce, it really got into the fibers of the meat and created a truly tender and flavorful steak. Of course I also purchased a really nice sirloin steak that was thick and good quality. I knew I wanted it to be boneless because I had some ideas for some next day leftovers.

Even though the steak had a great char to it, it still maintained it’s moisture and there was absolutely no dryness. Even when reheating the next day for the leftovers. It was bursting with flavor! Read on to get the marinade as well as the omelette recipe that I used for the leftover steak!

Steak Marinade Ingredients:

2 lbs. beef ball tip boneless bottom sirloin
juice of 1 small lemon
1/3 cup El Yucateco Red Habanero Hot Sauce
1 tablespoon canola oil
garlic salt
ground black pepper
ground cumin
dry oregano
dry parsley
barbecue sauce (optional)

Steak Omelette Ingredients:

3 large eggs
salt and pepper
diced marinated grilled steak
2 baby bella mushrooms, diced
roma tomato diced
pepper jack cheese
El Yucateco Green Habanero Hot Sauce
green onions

Directions:

Begin with clean steaks, patted dry and put into a large gallon freezer bag. Combine the El Yucateco Red Habanero Hot Sauce, lemon juice and oil, add to the freezer bag with the steak and seal closed. Shake the sauce around, being sure to coat steaks well. Leave steaks to marinade in the sauce at least 4 hours – up to 24 hours.

Once the steaks have been marinated, just before you’re ready to add them to the grill remove them from the bag and discard the marinade. Place them in a dish, and season both sides with garlic salt, black pepper, cumin, oregano and parsley.

Place the steaks on heated grill over slightly indirect heat. Cook on the first side for about 5-8 minutes, then flip. *Optional, coat the first side with barbecue sauce after it’s been flipped.

Cook the second side for another 5 minutes or so, closing the grill to keep the heat in.

Remove the meat from grill to cool, then serve.

When using the leftovers, slice the meat up thin, then dice it for the omelet – heating in microwave if needed.

Heat a non-stick 10 inch skillet with light spray of olive oil over medium heat. Mix eggs, salt and pepper in a bowl, then pour over heated skillet. Eggs should sizzle when they first hit the skillet.

Gently spread the egg mixture over the bottom of the pan, using the handle and keeping over the heat. Once edges are firm and the eggs on top are mostly firm, add steak, mushrooms and tomatoes.

Top with cheese, then gently fold each side over the middle and holding shut.

The eggs will cook through once omelet is closed with the trapped heat, this will also melt the cheese.

Slide off skillet and onto a serving plate with some fresh berries.

Top with El Yucateco Green Habanero Hot Sauce and some chopped green onions.

Enjoy!

Easy Steak Omelette with Mushroom and Tomatoes

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: 1 omelette

Serving Size: serves 1

Easy Steak Omelette with Mushroom and Tomatoes

See how to cook up an easy steak omelette with leftover grilled steak that's been marinated in hot sauce. A delicious breakfast with a bit of a kick!

Ingredients

Steak Marinade Ingredients:

2 lbs. beef ball tip boneless bottom sirloin
juice of 1 small lemon
1/3 cup El Yucateco Red Habanero Hot Sauce
1 tablespoon canola oil
garlic salt
ground black pepper
ground cumin
dry oregano
dry parsley
barbecue sauce (optional)

Steak Omelette Ingredients:

3 large eggs
salt and pepper
diced marinated grilled steak
2 baby bella mushrooms, diced
roma tomato diced
pepper jack cheese
El Yucateco Green Habanero Hot Sauce
green onions

Instructions

Begin with clean steaks, patted dry and put into a large gallon freezer bag. Combine the El Yucateco Red Habanero Hot Sauce, lemon juice and oil, add to the freezer bag with the steak and seal closed. Shake the sauce around, being sure to coat steaks well. Leave steaks to marinade in the sauce at least 4 hours - up to 24 hours.
Once the steaks have been marinated, just before you're ready to add them to the grill remove them from the bag and discard the marinade. Place them in a dish, and season both sides with garlic salt, black pepper, cumin, oregano and parsley.
Place the steaks on heated grill over slightly indirect heat. Cook on the first side for about 5-8 minutes, then flip. *Optional, coat the first side with barbecue sauce after it's been flipped.
Cook the second side for another 5 minutes or so, closing the grill to keep the heat in.
Remove the meat from grill to cool, then serve.
When using the leftovers, slice the meat up thin, then dice it for the omelet - heating in microwave if needed.
Heat a non-stick 10 inch skillet with light spray of olive oil over medium heat.
Mix eggs, salt and pepper in a bowl, then pour over heated skillet. Eggs should sizzle when they first hit the skillet.
Gently spread the egg mixture over the bottom of the pan, using the handle and keeping over the heat. Once edges are firm and the eggs on top are mostly firm, add steak, mushrooms and tomatoes.
Top with cheese, then gently fold each side over the middle and holding shut. The eggs will cook through once omelette is closed with the trapped heat, this will also melt the cheese.
Slide off skillet and onto a serving plate with some fresh berries.
Top with El Yucateco Green Habanero Hot Sauce and some chopped green onions.
Enjoy!

https://mamaharriskitchen.com/2015/06/easy-steak-omelette-with-mushroom-and-tomato/

What are your favorite ways to use up your grilled leftovers?

I really enjoyed using mine in an omelette, but I think this steak would also be great in a pasta or a salad as well. I plan on purchasing more of these hot sauces because the flavors were so robust and I really enjoyed the thickness of the sauce. They weren’t watery at all, and I just may try one of the other flavors for my steak next time.

You can win your own Deluxe Grilling Package including an incredible grill, a cooler full of El Yucateco and grilling tools! Be sure to enter below!

El Yucateco Grilling

Good Luck!

Black Bean Burgers with Chipotle Mayonnaise

June 18, 2015 by MamaHarris 2 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #KingsfordFlavor #CollectiveBias

Now that grilling season is upon us, I’ve discovered that sometimes coming up with recipes for the family can be a bit difficult. Especially since RiRi has been a vegetarian since last Fall and the rest of the family loves our traditional grilling meals. I’ve played around with a few different recipes here and there that she’s been happy with, but I wanted to make her a black bean burger that even the meat eaters in our house can enjoy. Whenever we go out to eat she’ll always order a garden burger or veggie burger, and she tried one that was a black bean burger and really enjoyed it. So I decided I’d make it my mission to come up with my own that we can all love, no more making one meal for her and one for the rest of the family!

A few weeks ago we bought Mr. Harris a new grill. He deserved it, we saw it on sale and agreed this was an early Father’s Day gift. It was a great size, and charcoal only. We were excited about that!

Well, I also discovered that you can purchase a Kingsford Original Twinpack at The Home Depot between 6/18-6/21 for only $9.88!! That price is insane! It’s just about half the price of what it normally sells for and it’s just in time for Father’s Day, which is great for our family since we like to hang out at home and entertain in our own backyard. I figured since we’d already gotten the grill for Father’s Day, I’d stock up on some charcoal! Of course he was happy, it doesn’t take much.

I went ahead and made RiRi her black bean burgers, but since they do have a bit of a kick to them I also made some hot dogs for the younger kids. This is a recipe my husband makes often and always receives many compliments. He actually marinates the hot dogs, and they are SO GOOD! So between the black bean burgers and the tasty hot dogs, we’re beginning our Father’s Day weekend early and just the way we like it. Good food and great family!

If you’re in the grilling mood this Father’s Day, you can head on over to your own The Home Depot for your bag of Kingsford Charcoal. Click here for the store nearest you.

Black Bean Burgers Ingredients:

1/2 medium yellow onion
1/2 red bell pepper
1/4 medium Granny Smith apple
3 cloves garlic
1 cup crushed Ritz crackers
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
1 teaspoon dry oregano
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 baby bella mushrooms
1 large egg
1 can low sodium black beans – rinsed, drained, patted dry

Chipotle Mayonnaise Ingredients:

2 tablespoons light mayonnaise
1.5 teaspoon chipotle sauce

Build Your Burger:

hamburger buns, toasted
chipotle mayonnaise
romaine lettuce
black bean patty
colby-jack thin sliced cheese
hot house tomato, cut into thin slices
red onion, cut into thin slices
avocado, sliced
bbq sauce (optional)

Directions:

Begin by combining the onion, bell pepper, apple and garlic in a food processor until blended. Remove all ingredients from the food processor and squeeze any excess liquid out. This will help the mixture not be so liquid. Place ingredients back in food processor and pulse 1-2 times with the crackers.

Next up is the cilantro and lime zest. Pulse once or twice until the cilantro is shredded.

Pulse all the spices in, then add the mushrooms.

Rinse black beans, then be sure to dry.

Add the beans to the processor last, pulse until they are roughly chopped. You don’t want them too smooth.
Once mixture is combined, divide into four sections and mold them into a patty shape on wax paper. Place on a flat surface on the wax paper and freeze for an hour. Once frozen, if you don’t plan on making them right away you can cut the wax paper with patties and store in freezer bags until ready to use. You can place them on the grill straight from the freezer, and this will help keep their shape.

Stack up the Kingsford charcoal in a pyramid shape, add lighter fluid and light your flame. Once the charcoal is about 3/4 gray, spread it around in the areas you want your heat.

Once grill is about 375-400 degrees, place the frozen patties on lightly sprayed foil directly above the heat of the grill.

Close the grill to allow the heat to stay in, and let the burgers cook. Since they are on foil and have been frozen it will take about 10-15 minutes on each side to fully cook.

Once you’ve flipped the patties and both sides are cooked through, add the cheese slices and leave the patties on the grill till cheese has melted.

This would also be great with a pepper jack cheese, go ahead and play around with different flavors!

Toast the buns lightly in a small pan with a bit of butter, that way the inside of the bun doesn’t get soggy and it adds a bit of depth to your burger. Top the bottom bun with chipotle mayo, lettuce, black bean burger patty topped with cheese.

Add another layer of the chipotle mayo on top of the cheese, then add tomato slices, onion, and avocado slices.

Spread a nice thick layer of chipotle mayo on the inside of the top bun so it drips down nicely once the top is on. You can also add some barbecue sauce or any other condiments you desire. However, I preferred it just like this.

I mean that’s a whole lot of YUM!! Serve with some pasta salad or fries.

Enjoy!

Black Bean Burgers with Chipotle Mayonnaise

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Black Bean Burgers with Chipotle Mayonnaise

Perfect for summertime grilling, these black bean burgers are full of flavor topped with an easy chipotle mayonnaise!

Ingredients

Black Bean Burgers Ingredients:

1/2 medium yellow onion
1/2 red bell pepper
1/4 medium Granny Smith apple
3 cloves garlic
1 cup crushed Ritz crackers
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
4 baby bella mushrooms
1 teaspoon dry oregano
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1 can low sodium black beans - rinsed, drained, patted dry

Chipotle Mayonnaise Ingredients:

2 tablespoons light mayonnaise
1.5 teaspoon chipotle sauce

Build Your Burger:

hamburger buns, toasted
chipotle mayonnaise
romaine lettuce
black bean patty
colby-jack thin sliced cheese
hot house tomato, cut into thin slices
red onion, cut into thin slices
avocado, sliced
bbq sauce (optional)

Instructions

Begin by combining the onion, bell pepper, apple and garlic in a food processor until blended. Remove all ingredients from the food processor and squeeze any excess liquid out. This will help the mixture not be so liquid. Place ingredients back in food processor and pulse 1-2 times with the crackers.
Next up is the cilantro and lime zest. Pulse once or twice until the cilantro is shredded.
Pulse all the spices in, then add the mushrooms.
Rinse black beans, then be sure to dry.
Add the beans to the processor last, pulse until they are roughly chopped. You don't want them too smooth.
Once mixture is combined, divide into four sections and mold them into a patty shape on wax paper. Place on a flat surface on the wax paper and freeze for an hour. Once frozen, if you don't plan on making them right away you can cut the wax paper with patties and store in freezer bags until ready to use. You can place them on the grill straight from the freezer, and this will help keep their shape.
Stack up the Kingsford charcoal in a pyramid shape, add lighter fluid and light your flame. Once the charcoal is about 3/4 gray, spread it around in the areas you want your heat.
Once grill is about 375-400 degrees, place the frozen patties on lightly sprayed foil directly above the heat of the grill.
Close the grill to allow the heat to stay in, and let the burgers cook. Since they are on foil and have been frozen it will take about 10-15 minutes on each side to fully cook.
Once you've flipped the patties and both sides are cooked through, add the cheese slices and leave the patties on the grill till cheese has melted.
This would also be great with a pepper jack cheese, go ahead and play around with different flavors!
Toast the buns lightly in a small pan with a bit of butter, that way the inside of the bun doesn't get soggy and it adds a bit of depth to your burger. Top the bottom bun with chipotle mayo, lettuce, black bean burger patty topped with cheese.
Add another layer of the chipotle mayo on top of the cheese, then add tomato slices, onion, and avocado slices.
Spread a nice thick layer of chipotle mayo on the inside of the top bun so it drips down nicely once the top is on. You can also add some barbecue sauce or any other condiments you desire. However, I preferred it just like this.
I mean that's a whole lot of YUM!! Serve with some pasta salad or fries.
Enjoy!

https://mamaharriskitchen.com/2015/06/black-bean-burgers-with-chipotle-mayonnaise/

If you’re still reading, I have a special bonus recipe for you! My husbands marinated hot dogs are always a winner, and I’m sharing the recipe here, in honor of him, for Father’s Day!

Marinated Hot Dog Ingredients:

1 package of quality hot dogs
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon steak sauce
1/2 teaspoon Creole seasoning
1/4 teaspoon St. Louis BBQ Seasoning
1/4 teaspoon lemon pepper.

Directions:

Place all of the hot dogs in a dish that has a cover. Make 3-4 cuts on one side of the dog about halfway through at a 45 degree angle. Pour each sauce on top of the dogs, then each seasoning. Once seasoned, roll the dogs around with the seasoning, being sure all sides are seasoned and some of the seasonings are worked through into the cuts.

Place on top rack of grill, in indirect heat, and turn after about 3-4 minutes until cooked to your liking. Enjoy!

Tell me some of your favorite summertime grilling foods!

You can also find more recipe inspiration here. Kingsford is also on Facebook and Pinterest for more details and grilling fun!