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Homemade Pretzel Bites

Homemade Pretzel Bites

with Jalapeño Cheese Beer Dip

Posted on January 31, 2017
Pretzels and dip are a mainstay when it comes to any gathering. However, pretzels are usually dry and salty and no one really likes them. Not this time, though Homemade Pretzel Bites with Jalapeño Cheese Beer Dip are made just for each other. The pretzels are soft and flavorful; the dip is ooey-gooey amazingness. Together they are a flavor blast perfect for watching a championship match, nibbling while dancing awkwardly at a party, or just snacking on because you love to cook and love bread and cheese. 
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Taco Dip

Taco Dip

Scoopable cheesey tacos!

Posted on January 31, 2017
Introduction: Any big game day needs a big and bold dip to go with it. Taco Dip is the cheesiest, most taco-y dip you will ever enjoy. Baked until bubbling and hot, filled with ground beef, and topped with jalapeños and cilantro, you won’t be able to resist scooping up copious amounts of this delicious delicacy. Be sure to have a super bowl of tortilla chips for serving this hot dip; it will definitely score you a touchdown. The best part is that you can make this gluten free recipe in advance. 

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How to Cook a Haggis

How to Cook a Haggis

on the Grill

Posted on January 24, 2017
No Robert Burns Supper is complete without a perfectly cooked Haggis. Having never done so, I had to learn How to Cook a Haggis on the Grill, and from my experience, you can easily cook your own Haggis on the grill too. 
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Sous Vide Rump Roast

Sous Vide Rump Roast

with Scotch Gravy

Posted on January 24, 2017
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis(LINK) and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties. 

Posted in: Beef
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Japanese Hotcakes

Japanese Hotcakes

Gigantic Puffy Pancakes

Posted on January 24, 2017
Oh my goodness. (And I mean GOOD-ness!) My Instagram feed has been filled with these images of pancakes that were inches thick, stacked high and topped beautifully with fruit. Inspired by these beautiful images, I just had to try making Japanese Hotcakes myself! They’re sweeter than your typical, flat pancakes, they also look way cooler. The toughest part of making these is keeping the heat just right to allow them to cook all the way through. However, when you’re done and have a stack of these adorable hotcakes a mile high on your plate, you will be in hotcake-heaven. 
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Sous Vide Chicken

Sous Vide Chicken

Finished on the Napoleon Himalayan Salt Platter

Posted on January 17, 2017
Article Rating
As Napoleon’s in-house Grilling-Gal, I have the immense pleasure of testing out new accessories like the Himalayan Salt Platter Set. This Sous Vide Chicken Finished on the Napoleon Himalayan Salt Platter was just exquisite. Himalayan Salt is high in minerals and imparts a lightly salty flavor to whatever you cook on it. You won’t need to add salt.
Posted in: Poultry
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Sous Vide Steak

Sous Vide Steak

with Red Wine Reduction

Posted on January 17, 2017
If you’ve been keeping up with the latest and greatest, you have probably heard of a cooking technique called Sous Vide. It’s 2017’s biggest kitchen trend. Thanks to my portable Sous Vide cooker, Joule, by ChefSteps, I have been able to keep up with the latest and greatest in gastronomic trends. Using a grill in conjunction with cooking Sous Vide just makes sense. Cooking anything using this technique means some very tender and tasty food, however, meats will need caramelization on the outside for a really toothsome flavor. That’s where the grill comes in. It’s perfect for giving you a caramelized crust on the outside! Using the infrared side burner to sear off the steak after cooking Sous Vide just takes this Sous Vide Steak with Red Wine Reduction to the next level. 
Posted in: Beef
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Coffee & Caramel Brownies

Coffee & Caramel Brownies

Strong, warm, gooey, melty and chocolaty

Posted on January 17, 2017

Coffee & Caramel Brownies happened because I needed chocolate. You don’t understand. It’s not that I have a craving. It’s more like a requirement. At that moment in time, I required strong, warm, gooey, melty chocolate. So I decided to make brownies. 

Coffee brings out the best in chocolate 9 times out of 10, so obviously, I had to add some espresso powder to jazz things up a bit. Actually, I also added some plain greek yogurt to give these brownies even more oomph too. Then, to top everything off, I capped these brownies with a heaping helping of caramel sauce. The result? Delicious, strong, warm, gooey, melty chocolate brownies!


Posted in: Desserts
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Grilled Chicken

Grilled Chicken

with Alabama White BBQ Sauce

Posted on January 11, 2017
Making anything and serving it with White Sauce has been on the to-be-grilled list since I started writing for Napoleon. Grilled Chicken with Alabama White BBQ Sauce was the perfect way to give this delicious sauce a try. I made it while the chicken was on the grill. While waiting, my husband and I were dipping tortilla chips into the sauce. We had to put the sauce away, and the chips because we were just gobbling it up! Be careful you don’t eat it all up before the main event either. 
Posted in: Poultry
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Homemade Soup

Homemade Soup

with Roasted Carrots and Ginger

Posted on January 11, 2017
Homemade Soup with Roasted Carrots and Ginger is the product of my ever-increasing confidence, apparently, soup isn’t that hard to make. This particular recipe is even easier than … umm… something really easy! Okay, so it’s not as easy as using the can opener and making a can of condensed soup unless you are can opener challenged, or have one of the electric ones that never seems to work. However, this soup recipe is way easier than making our recipe for the Easiest Rotisserie Chicken Ever (and that’s a super easy recipe). 

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