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Grilled Beef Wellington

Grilled Beef Wellington

Beef Was Never So Good

Posted on October 07, 2015
I've been wanting to try making Grilled Beef Wellingtons for a very long time. Like since I started this blog. But time, bravery, money, there were a lot of factors that prevented me from just doing it. This Thanksgiving, however, I wanted to do something  different, special, spectacular. This is my first time hosting Thanksgiving for the family, they deserve it after helping my husband and I into the new house. So, emboldened by my incredible kitchen, and with uber support from everyone, I did it. 

Wellingtons are expensive. Beef is getting more and more pricy, and tenderloin is through the roof. But if you're going to do this, you want to spend the money on quality. It is worth it. This meal shut the mouths of 8 people. They were so in awe of the flavors, I can't believe how speechless they were. Among these guests was my younger sister. If she is telling you about something, there is no stopping her! This did. 

You want to impress? Make this. It's not nearly as scary as you would think. I did not make up the recipe, but instead gained inspiration from Chef Gordon Ramsay's infamous recipe. You know the one. I took a few liberties when it came to the preparation, but followed his guidelines. He's actually a great teacher. 
Posted in: Beef
Comments: 0
Spicy Roasted Sweet Squash

Spicy Roasted Sweet Squash

Spicy Roasted Sweet Squash

Posted on October 06, 2015
Spicy Roasted Sweet Squash is a fun and easy way to get your veggies in. The perfect autumn side dish that goes great with turkey or beef, or... well it goes with everything. This is my first time eating the Kabocha or Sweet Mama Squash. It's texture is like a potato slightly waxy, soft, and after getting kissed by smoke and roasting on the barbecue, it's sooooo sweet. Not like sugar sweet, but a lightly flavored sweet. 

 

If you're inexperienced with hard veggies, this one is HARD. Physically. You will need a good meat cleaver kind of knife, something that will get through a turnip or pumpkin. Thank goodness my husband was helping. He actually had a blast breaking through the gourd. And he used my avocado tool to scoop out the innards in a single swipe! Once sliced it's an easy season, and bake. 

Posted in: Veggie & Fruit
Comments: 0
Allergen Free Muffins

Allergen Free Muffins

Gluten Free, Dairy Free, Egg Free

Posted on October 01, 2015
Allergen Free Muffins. I'd love to say that these came from a desire to make something special for a friend who has a special diet, but no. I had no fruit to go in my yogurt, and had no ingredients to make my Oatmeal Date Muffins, or any normal muffins at all for that matter. Seriously, I needed to figure out what to make because I had no eggs either! I couldn't even make a quick omelette or anything! But I needed breakfast so I made due with what I had on hand. Did you know that you can substitute ground flax for eggs in a recipe? In the end, these moist and filling muffins wound up being delicious and shareable! 
Posted in: Miscellaneous
Comments: 0
Tahini Marinated Pork Chops

Tahini Marinated Pork Chops

On a bed of rice

Posted on October 01, 2015
I had these amazing thick pork chops and didn't know what to do with them. Apparently we get bored easily in the Sizzle household, because my husband was pretty "meh" about these too. But suddenly, our stomachs growled and said - Tahini Marinated Pork Chops! Okay, that didn't really happen exactly like that, but you get the idea. We suddenly had a craving for something a little bit international. 
Posted in: Pork
Comments: 0
Grilled Chicken Carbonara

Grilled Chicken Carbonara

With Homemade Bacon

Posted on September 22, 2015
Do you still have bacon ends after making homemade bacon? OR do you have a craving for bacon and don't want to make pancakes or something? Well this classy meal is just for you. Grilled Chicken Carbonara With Homemade Bacon is the perfect way to use up leftover bacon, impress someone, and have a great pasta meal in less than an hour. Grilled Chicken Carbonara was one of those recipes that I hadn't tackled before because I thought it was too easy to screw up, so I was scared. It IS easy to mess this recipe up, but if you do it right, you are rewarded. Also. Bacon. 
Posted in: Poultry, Pork
Comments: 0
Smoked Chicken Wings

Smoked Chicken Wings

With Bourbon Hot Sauce

Posted on September 22, 2015
I like to make it count when I use the smoker. I mean you're there for the long haul, anywhere from 4 to 16 hours and sometimes longer. And if you're going to commit to that amount of time, you may as well get a lot out of it. So when we made Homemade Smoky Southwest Bacon, I also made sure to have some other things that could be smoked at the same time. I had some wings in the freezer, and wasn't sure what I wanted to do for dinner. But Smoked Chicken Wings sounded mighty good when you're sitting there smelling that meat smoking. That's how Smoked Chicken Wings With Bourbon Hot Sauce came about. Well the smoked wings part anyway. 

 

The sauce was sheer mishap. I didn't want to cheap out and get some store bought stuff, so I thought I would just throw together a sauce. Only, it didn't work out very well at all. My balances were way off in the beginning. But after adding a little of this and that, and a healthy dose of bourbon, I ended up with a lip tingling-ly good sauce. 

Comments: 0
Roasted Duck Legs

Roasted Duck Legs

Glazed With Plum Sauce

Posted on September 14, 2015
I really enjoy the deep savory flavor of duck. It's getting easier to find, but it's still a pretty expensive meat. I wanted to use the last of those delightful in season plums, and knew that the naturally salty flavor of the duck would mesh beautifully with the sweet and smoky flavor of the plums. That's how Roasted Duck Legs Glazed With Plum Sauce was born. I learned the hard way that garlic can quickly overpower the plums when making the sauce, but when all was said and done, everything worked out in the end. 

I served this meal with some roasted potatoes, tossed with fresh dill and gouda, as well as roasted broccoli, just lightly salted. All in all, a well rounded and delicious meal. 

Comments: 0
Toast With Grilled Plums And Goat Cheese

Toast With Grilled Plums And Goat Cheese

Drizzled With Honey

Posted on September 08, 2015
Do you want a fast and easy, gourmet breakfast that looks like it was brought to you while you lounged on the terrace of a café overlooking the Eiffel tower? Look no further than Toast With Grilled Plums And Goat Cheese Drizzled With Honey. This meal is ready in almost as much time as it takes to brew your favorite coffee. The strong goat cheese is mellowed out by the smokey sweetness of the grilled plums, and enhanced by the silkiness of honey. Say mais oui to this recipe today.
Comments: 0
Smokey Southwest Chicken Legs

Smokey Southwest Chicken Legs

With Cattle BoyZ Smokey Southwest Seasoning

Posted on September 08, 2015
Smokey Southwest Chicken Legs came about when I wanted to pair dinner with my Corona. We had extra limes, so it worked out perfectly. The best part about this meal? After seasoning everything, and searing the meat, you just let it roast on the grill until it's ready. Then you serve it with a squeeze of lime to finish. Super simple, superbly easy, deliriously delicious. 
Posted in: Poultry
Comments: 0
How To Make Hot Italian Sausage

How To Make Hot Italian Sausage

Making it yourself is easy and fun!

Posted on September 01, 2015
This recipe is all about How To Make Hot Italian Sausage. Actually wait. I should back up. I have been waiting for nearly a year to finally do this. Make my own sausage. I initially set out to make something a little more mild when it came to a sausage, so the flavor that we ended up with was a lot spicier than intended, but it's ALL flavor, not just heat for heat's sake. I started with research. I wanted to make something actually easy, and needed to source out good ingredients. Then I needed to make sure that I had the spices that would create the flavors we were looking for. And finally we had to just do it. 

I think the biggest thing that holds people up is the casing, and stuffing. Casings are either synthetic or animal based. They don't smell great, and they're really gross. But they're an essential part of the process. I recommend going to your local butcher (The Butcher Shop Barrie is ours) and talking to them about casings, which ones they use and if they have any tips and tricks. You will get a lot of bang for your buck that way too. We got enough to make quadruple of what this recipe makes! Now for the pork. You can use a Boston butt, and add pork fat, or ask about pork trimmings. It's a bag full of random stuff, literally. But it will also give you a lot to work with, which is good, and possibly less expensive than buying a whole pork shoulder for this project. 

Posted in: Pork
Comments: 0
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