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Grilled Asian Salad

Grilled Asian Salad

Obsess over the dressing

Posted on June 12, 2017

June 16 is National Fruits and Veggies day, so get ready to veg out with this delicious recipe. If you’ve ever been to a Japanese restaurant, they will give you a crisp and fresh salad with this ginger dressing on it. I don’t know why, but I LOVE this dressing, don’t you? That’s what inspired this recipe for Grilled Asian Salad, a vegetarian meal in a bowl that will blow your mind. Fresh grilled veggies with crisp lettuce and cucumbers, topped with a ginger based dressing, peanuts, and some sesame seeds. Who needs meat?

Posted in: Veggie & Fruit
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Plank Grilled Potato Skins

Plank Grilled Potato Skins

Kind of like Irish Nachos

Posted on June 08, 2017

Originally making their way onto the blog in April of 2011, these Plank Grilled Potato Skins, made a great snack for when you’re watching the big game, like the Stanley Cup Playoffs, or… Game of Thrones. Think of these Plank Grilled Potato Skins like Irish Nachos; filled with all of the good stuff! Needless to say, we polished them off pretty quick. Make a little extra Alabama White Barbecue Sauce, that stuff is flippin’ good for dipping and drizzling! Once the potatoes are sliced and on the grill for crisping up, things will move fast. Make sure to have everything for topping them ready beforehand.

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Seared Steak

Seared Steak

with Foil Pack Potatoes & Grill Wok Veggies

Posted on May 16, 2017

Not every meal needs to be fancy, intricate, or crazy. With simple ingredients that you should already have at home, you can make Seared Steak with Foil Pack Potatoes & Grill Wok Veggies. This recipe works with just about any kind of steak; you just need to remember that it will take longer to achieve a delicious medium-rare if the steak is thicker than an inch. If you don’t have baby potatoes, regular potatoes work just as well for this recipe, and any veggies that you have, even frozen ones, are perfect. 

The timing for this whole recipe should be dictated by the thickness of your steaks. The ones I cooked were nearly 2½ inches thick. That meant, to reach an internal temperature of 135°F, it took around 40 minutes, after searing, for the steaks to cook. Keep this in mind if your steaks are thinner, and cook them after the vegetables and potatoes have been on for a while.

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Carrot Salad With Creamy Dressing

Carrot Salad With Creamy Dressing

And Feta, Raisins, and Cranberries

Posted on April 18, 2017
I’ll be honest, this recipe happened for two reasons. One, I happened to immolate the roasted beet and asparagus side dish that I was going to serve with my Espresso Rubbed Prime Rib. Two, I went WAYYYYY overboard when making some carrot cake for dessert. Luckily that meant that I had loads of perfectly shredded carrots for a Carrot Salad With Creamy Dressing, Feta, Raisins, and Cranberries, which turned out to be a delicious side dish. 

Posted in: Veggie & Fruit
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Vegan Zucchini Bread

Vegan Zucchini Bread

Gluten Free, Egg Free, Dairy Free

Posted on April 18, 2017
It’s difficult, in this day and age, to make something that absolutely everyone can eat. That’s where this Vegan Zucchini Bread comes in. It’s gluten free, egg free, and dairy free, much like my recipe for Allergen Free Muffins. Although this zucchini bread is a bit on the dense side, it’s still pretty awesome. If you want to make this using eggs instead, make sure to beat the eggs very well, it will lighten the recipe up significantly, creating a very fluffy version of this quick bread.
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Easter Mixed Grill

Easter Mixed Grill

Something for Everyone

Posted on April 12, 2017
Many people are a little leery of doing a mixed grill because of the different times that all of the meat will need to be cooked, however,  it’s a lot easier than you think. An Easter Mixed Grill just requires you to pick your favorite meats and organize them by cook time. The veggies are easy; they generally manage themselves once you get them onto the grill. Here’s how it’s done.  
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Lemon & Blueberry Cake

Lemon & Blueberry Cake

A Fresh & Spring-y Dessert

Posted on April 12, 2017
This Easter season, try a light and fresh Lemon & Blueberry Cake for dessert. This confection tastes as good as it looks, and boy does it ever look good! The light lemony flavor of the cake pairs perfectly with the tart blueberries. The cream cheese icing just makes it all even better. I served this to finish off a beautiful family dinner. Everyone made room for this cake after eating their fill of dinner - and whomever you serve this too, will as well. This cake is so ideal for the season; it even smells like spring. 
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Roasted Potato Salad

Roasted Potato Salad

With Black Garlic Vinaigrette

Posted on March 29, 2017
While shopping for ingredients, I found a package of black garlic. “What is that?” you may ask. Well, black garlic is whole heads of garlic that have been fermented in a process that is a lot like dry aging meat. Black garlic generally has a sweeter taste than fresh garlic, which makes it perfect for this tasty treat. I made Roasted Potato Salad With Black Garlic Vinaigrette when I decided that I wanted something a little different than a creamy potato salad. Looking through my pantry of spices, I spied the black garlic I had just purchased and things just happened from there. 

Posted in: Veggie & Fruit
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Homemade Avocado Ranch Dressing

Homemade Avocado Ranch Dressing

Oil Free Salad Dressing

Posted on March 21, 2017
Looking for a delicious and healthy dressing to slather on your salad? This Homemade Avocado Ranch Dressing is perfect. Oil free, gluten free, and flavorful as all get out, you will love this dressing! Use it as a dip for fresh veggies, or for some deliciously flavorful Ranch Chicken Skewers too! Toss it into tacos, top that tostada, and add more taste to that tortellini
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Maple Miso Double Baked Sweet Potatoes

Maple Miso Double Baked Sweet Potatoes

Simply divine

Posted on March 07, 2017
Sweet, salty, and delicious, these Maple Miso Double Baked Sweet Potatoes are well worth the wait. When these land on your plate it’s Umami Bombs-away! Combining maple and miso with a hint of butter and garlic, then re-baking them caramelizes the tops and gives a slight crunch, perfect for bringing everything together.
Posted in: Veggie & Fruit
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