Grilled Pineapple-Sausage Kabobs

Grilled Pineapple-Sausage Kabobs

(6 servings)

Ingredients:

6 links Your Favorite Sausage (see note)

1 large Fresh Pineapple, peeled, cored cut into 1-inch chunks

1 cup Barbecue Sauce (your favorite)

12 Bamboo Skewers, soaked in water or 6 metal skewers

Directions:

Slice sausages into ½ inch slices.  Thread sausage and pineapple on skewers, alternating the meat and fruit.  If there is leftover pineapple, grill for extra pieces.  Brush the kabobs with the bbq sauce.  Place on a pre-heated gas or charcoal grill with medium heat.  Grill for 10-15 minutes, turning occasionally, until golden or meat reaches 165-degrees.  Repeat brushing with sauce as needed during grilling.  Serve over rice or salad greens

Notes:              Uncooked sausages or brats work very well in this recipe.  You might place in freezer for 15-20 minutes before slicing to frim them up.  Precooked sausages like Polish, smoked and kielbasa work too.  Cooking time with them should be shorter.

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Grilled Flank Steak with Bleu Cheese Red Onions

Grilled Flank Steak with Blue Cheese Red Onions

(4-6 servings)

Ingredients:

2 lb. Flank Steak, trimmed

2 medium Red Onions, 1-inch wedges

3 cloves Fresh Garlic, crushed

6 tbsp. Olive Oil, divided

2 tsp. Balsamic Vinegar

1 sprig Fresh Rosemary

¼ cup Bleu Cheese, crumbled

to taste Salt and Pepper

Directions:

Let the steak sit out 30 minutes before grilling it.  In a large bowl, add onion, garlic, 2 tbsp. olive oil, balsamic vinegar and toss to combine.  Season with salt and pepper.  Using a large sheet of foil, place onion mixture in middle and top with rosemary sprig.  Fold up sides making a packet and seal top.  Place on grill and cook 15-20 minutes.  Open top during last 5 minutes and add cheese.  Remove rosemary and garlic.  While onions are cooking, season both sides of steak with 2 tbsp. olive oil, salt and pepper.  Grill 3-4 minutes per side or to desired doneness.  Remove to a prepared cutting board (see note) and let rest 10 minutes.  Slice steak against the grain and arrange on a platter.  Top steak with the red onion mixture and serve.

Notes:              Rub the cutting board with olive oil, salt and pepper.  Place steak on top of it and slice after it rests.

Notes:              Onion packet could be made ahead of time and placed in refrigerator until needed.

Ideas for Future Efforts

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Labor Day Grilling

“Labor Day Weekend” is coming up this weekend.  It officially closes the summer season.  As Memorial Day Weekend opens the summer.  It’s the last time many people will grill outdoors for the year.  It doesn’t need to be, but that is another post I will do down the road.

We have all been grilling burgers, dogs and steaks all summer.  As we close the summer this year, I have a couple of different recipes for you to try out.

Wednesday, we have “Grilled Flank Steak with Bleu Cheese Red Onions” for your tastebuds.  Most the time people marinade flank steak before grilling to add flavor.  This recipe does not.  Here the added flavor comes from the bleu cheese and red onion mixture that is also grilled in a foil packet.  If you like bleu cheese, you will love this dish.

Kabobs or skewed foods is another process many do not try.  They think it is too much work.  But they really can be quite simple.  “Grilled Pineapple-Sausage Kabobs” on Thursday is one of those meals.  Yes, you have to cut up the pineapple and the sausages.  But that’s it.  No fruit beats fresh pineapple on the grill.

So give one of these or one of your old favorites a try this weekend.

“Happy Cooking” until next week and please share the link with others.  Thanks.

Herbed Monkey Bread

Herbed Monkey Bread

(8-10 servings)

Ingredients:

1 stick plus ¼ cup Unsalted Butter, melted

1 cup Parmesan Cheese, grated

2 tsp. Dry Italian Seasoning Mix

2 cans (10 count) Refrigerated Biscuits

extra butter and cheese (see directions)

Directions:

Using extra butter, grease a bundt pan and set aside.  In a small bowl, mix cup of cheese and the seasoning mix.  Melt the stick of butter in a small bowl.  Cut each biscuit into quarters.  Dip biscuit pieces into melted butter and then into the cheese mixture.  Place in the bundt pan and repeat until done.  Place bundt pan in a pre-heated 350-degree oven for 30-35 minutes or until nicely browned.  Let pan cool 10 minutes before inverting onto a serving plate.  Brush or drizzle the 1/3 cup of melted butter over the monkey bread and then sprinkle with the extra cheese before serving.

Notes:              You may need to cover bundt pan with foil for the last 10 minutes or so of baking to prevent excess browning.

Notes:              Use biscuits of your choice for this recipe.  The flakey ones with layers are nice for something different.

Ideas for Future Efforts

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Pizza Monkey Bread

Pizza Monkey Bread

(1 bundt pan)

Ingredients:

1/3 cup Olive Oil

1 tsp. Italian Seasoning

1 clove Fresh Garlic, minced

¼ tsp. Crushed Red Pepper Flakes

2 cans (16 oz.) Large Refrigerated Biscuits (your choice)

8 oz. Mozzarella Cheese, shredded

20 slices Pepperoni, quartered

½ cup Marinara Sauce

additional Marinara Sauce for dipping (warm)

Directions:

Grease a 10-inch bundt pan and set aside.  In a microwave-safe bowl, combine oil, seasoning, garlic and pepper flakes.  Cover and microwave for 20 seconds.  Uncover and cool slightly.  Cut individual biscuits into 4 pieces and place in a large bowl.  Add oil mixture and toss to coat.  Now add cheese and pepperoni and mix until incorporated.  Layer half of biscuit mixture in pan and drizzle with a quarter cup of marinara sauce.  Repeat for second layer.  Place in a pre-heated 350-degree oven for 45 minutes or until golden brown.  Cool in pan for 5 minutes then invert onto a serving plate.  Serve with additional warm marinara sauce.

Note:              If mixture doesn’t release from pan,
                       use a knife around the edges.

Note:              You could also try using cooked and crumbled Italian sausage instead of the pepperoni.

Ideas for Future Efforts

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Tailgating with Savory Monkey Breads

Last week we offered up dips for something to infuse your tailgating parties.  This week we have “Savory Monkey Breads” to try.

People normally think of monkey breads as a dessert item.  But they are far more than that.

This week we try “Pizza Monkey Bread” on Wednesday for a different sort of taste.  Then on Thursday, we do a “Herbed Monkey Bread” for something simple to make.

Give these a try or even come up with your own creation.

Don’t forget as we start through tailgating season, to vary your menus based on weather and the holydays that fall throughout the season.  Have fun with your parties.

“Happy Cooking” until next week and please continue to spread the word on this food blog.  Thanks.

Beer Cheese Dip

Beer Cheese Dip

(2½ cups)

Ingredients:

8 oz. Cream Cheese, room temperature

1¼ cups Mozzarella Cheese, shredded and divided

1¼ cups Cheddar Cheese, shredded and divided

2 Chipotle Chiles in Adobo, chopped

½ tsp. Garlic Powder

½ tsp. Onion Powder

¾ cup IPA Beer

2 tbsp. Corn Starch

½ cup Fresh Cilantro, chopped

Directions:

Place the cream cheese, 1 cup of mozzarella, 1 cup of cheddar, garlic and onion powder, beer and corn starch in a food processor.  Process until smooth, about 3-5 minutes.  Add cilantro and pulse until combined.  Scrape mixture into a 1-quart baking dish that has been sprayed.  Place in a pre-heated 350-degree oven 15-20 minutes or until mixture is bubbly.  Serve with tortilla and/or pita chips.

Notes:             You can use other beer of your
                        choice.

Notes:             The chipotle chiles in adobo have some heat to them.  Adjust amount according to your heat preference.

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Cheeseburger Dip

Cheeseburger Dip

(8-12 servings)

Ingredients:

4 tsp. Black pepper

4 tsp. Creole Seasoning

2 tsp. Garlic Powder

2 tsp. Onion Powder

¼ tsp. Cayenne Pepper

2 tbsp. Olive Oil

1 large Onion, small dice

2 cloves Fresh Garlic, minced

2 lb. Ground Turkey

4 Jalapeno Peppers, seeded and diced

½ cup Mayonnaise

8 oz. Cream Cheese, room temperature

8 oz. Jack Cheese, shredded

8 oz. Sharp Cheddar Cheese, shredded

1 cup Parmesan Cheese, grated

garnish Fresh Parsley, chopped

Ritz Crackers (or your favorite)

Directions:

In a small bowl, mix together the seasonings from black pepper through cayenne pepper.  Reserve 2 tsp. of mixture for a later use.  In a large skillet over medium heat, warm oil and then add onion cooking about 5 minutes.  Season with 1 tsp. of seasoning mixture and blend well.  Add garlic and cook 1 minute more.  Add turkey and jalapeno to skillet and cook breaking up the ground turkey about 10 minutes or until no longer pink.  Remove from heat and place mixture in a large bowl.  Cool slightly.  Cut cream cheese into pieces and add along with the mayonnaise and other 3 cheeses.  Mix well and spread into a 9x13 baking dish that has been sprayed or greased.  Place in a pre-heated 375-degree oven for 30 minutes.  Next turn oven to broil and go another 5 minutes or until top is lightly browned.  Serve with Ritz crackers (or your favorite), tortilla chips or sliced toasted baguette pieces.

Notes:              You can use ground chuck, ground pork or ground chicken instead of the turkey if you desire.

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Tailgating Dips for Football Season

Football season is here!  So with that, everyone is getting ready to party before, during and after the games.  Whether it’s at the stadium or at someone’s home, you need to have food options for throughout the long season.

This week and next will have recipes for some side dishes to help fill in your menu.

We will start, this week, with a couple of party dips.  Wednesday offers up “Cheeseburger Dip” for the games you’re not offering up burgers for the crowd.  Then on Thursday, it’s “Beer Cheese Dip” to compliment your favorite brew.

Don’t forget that it takes a game plan for pulling off a great tailgate party no matter the location.

So here’s to your favorite teams having a great season and you having fun supporting them.

“Happy Cooking” until next week when we will talk “Monkey Bread” for football.  Please remember to share this link with family and friends.  Especially the football fans.  Thanks.

Mediterrranean Spaghetti (GF)

Mediterranean Spaghetti (GF)

(4 servings)

Ingredients:

3 tbsp. Olive Oil, divided

1 large Shallot, minced

2 cloves Fresh Garlic, chopped

1 large Lemon, juiced

2 tbsp. White Wine

1 ½ tsp. Fresh Basil

pinch Red Pepper Flakes

6 oz. Fresh Baby Spinach

4 oz. Feta Cheese, crumbled

2 cups Cherry Tomatoes, halved

½ cup Kalamata Olives, sliced

8 oz. Gluten-Free Spaghetti

1 tbsp. Kosher Salt

Directions:

In a large skillet over medium heat, warm 2 tbsp. olive oil.  When ready, add shallot and garlic cooking until translucent.  Add lemon juice and wine and simmer briefly.  Add basil and pepper flakes and then the spinach.  When spinach begins to soften, but not yet wilted, transfer mixture to a large bowl.  Toss with most of feta, saving some for garnish.  Add remaining oil to skillet and cook tomatoes until slightly softened.  Add tomatoes and olives to mixture in bowl and toss.  While doing this, cook pasta according to package directions but stop a minute or two early.  Be sure to add salt to the boiling water before adding the pasta.  Drain pasta and add to mixture and toss.  Garnish with remaining feta cheese and serve.

Notes:              If you don’t like feta cheese, use grated parmesan.  You can also use a different shape of gluten-free pasta too.

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Cacciatore-Style Spaghetti (GF)

Cacciatore-Style Spaghetti (GF)

(4 servings)

Ingredients:

1 lb. Chicken Sausage Links, hot or mild

3 tbsp. Olive Oil, divided

1 medium Onion, halved and thinly sliced

2 cloves Fresh Garlic, minced

1 large Red Bell Pepper, cored, seeded and chopped

1 large Green Bell Pepper, cored, seeded and chopped

8 oz. Cremini Mushrooms, sliced

2 tsp. Fresh Thyme

1 tsp. Lemon Zest

¼ tsp. Ground Turmeric

¼ tsp. Red Pepper Flakes

¾ cup White Wine

1 can (28 oz.) Plum Tomatoes, drained

2 tbsp. tomato Paste

1 tbsp. Small Salted capers, drained

½ cup Fresh Parsley, chopped, divided

8 oz. Gluten-Free Spaghetti

1 tbsp. Kosher Salt

½ cup Parmesan Cheese, grated

Directions:

Freeze sausage links for 15-20 minutes before thinly slicing.  In a large Dutch oven over medium heat, warm 2 tbsp. oil.  When ready, add sliced sausage and cook until no pink remains.  Now add onion and garlic.  Cook until onion is soft.  Add peppers and cook another minute or two.  Add mushrooms and cook another minute or two.  Now add thyme, lemon zest, turmeric and pepper flakes.  Stir to combine and simmer a few minutes.  Place whole tomatoes in a large bowl and break up with a knife.  Add the tomatoes with juice, tomato paste and capers to mixture.  Simmer 30 minutes, partially covered.  Add half the parsley and stir to combine.  While this has been going on, cook pasta according to package directions less a minute or two.  Be sure to add the salt to the boiling water just before adding the pasta.  Drain cooked pasta and transfer to a large platter.  Top with some of the sauce mixture and garnish with the parsley and some of the parmesan cheese.  Pass the remaining sauce and cheese as the platter is served.

Notes:              If chicken sausage links aren’t available or you prefer something else.  You could use Italian sausage links or even small meatballs, if desired.  Also, the whole tomatoes are best, but you could use diced.  Just drain most juice first.

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Gluten-Free Pasta Dishes

To continue to make-up for missing my “Gluten-Free” week, this is the second in a row of GF recipes.  We will be back on every 4 weeks post starting with this one.

This week’s recipes are not your normal pasta recipes you always make.  They can also be easily doubled to make 8 portions and use a full pound pasta box.

For those of you not needing these dishes to be GF, just use your favorite pasta.

So Wednesday, we have “Cacciatore-Style Spaghetti (GF)” for your pleasure.  It uses chicken sausage links, but you could try actual bone-in chicken pieces or boneless breasts or thighs.  I do give a few other choices in the “notes” part of the recipe.

Thursday offers a “Mediterranean Spaghetti” dish to try.  This one is also a vegetarian dish.  Although it might be worth trying it using shrimp.

In the meantime, “Happy Cooking” until next week.  Remember to share this link with others too.  Thanks.

Sweet Potato Quiche (GF)

Sweet Potato Quiche (GF)

(4-6 servings)

Ingredients:

1 medium Sweet Potato

nonstick Cooking Spray

to taste Salt and Pepper

2 tbsp. Olive Oil, divided

1 medium Shallot, finely diced

¼ cup Red Bell Pepper, chopped

8 oz. Fresh Spinach, stems removed and chopped

4 large Fresh Eggs, lightly beaten

1¼ cup Gruyere Cheese, shredded (4 oz.)

dash Fresh Ground Nutmeg

Directions:

Grease a 9-inch pie plate and set aside.  Clean and peel sweet potato and slice using a mandolin, 1/4 inch thick.  Arrange slices on bottom and up sides of pie plate.  Spray sweet potato slices with cooking spray.  Season with salt and pepper.  Place in a pre-heated 375-degree oven for 15 minutes.  Remove from oven and reduce heat to 350-degrees.  Meanwhile, in a large skillet over medium-high heat, warm 1 tbsp. of oil.  Add shallot and red pepper cooking about 5 minutes or until softened.  Remove from skillet and set aside.  Add remaining oil to skillet adding half the spinach, cook 2 minutes or until wilted.  Add remaining spinach to pan and wilt.  In a medium bowl, whisk together eggs, half and half, cheese and nutmeg.  Stir in spinach and shallot mixtures.  Pour egg mixture into prebaked sweet potato crust.  Place in the oven (350-degrees) and bake 40 minutes or until a knife inserted in center comes out clean.  Let stand 15 minutes before slicing and serving.

Notes:              If you need meat in your quiche, add ¼ cup of cooked and crumbled bacon or finely diced cooked ham.   

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Hash Brown Veggie Quiche (GF)

Hash Brown Veggie Quiche (GF)

(6-8 servings)

Ingredients:

2 cups Refrigerated Hash Browns

3 tbsp. Unsalted Butter, divided

1¼ cups Fresh Zucchini, shredded

½ cup Onion, chopped

4 large Fresh Eggs, lightly beaten

1 cup Half and Half

1 large Bell Pepper, seeded and chopped

1 tbsp. Fresh Italian Parsley, chopped

¼ tsp. Crushed Red Pepper

1 cup Gouda Cheese, shredded (4 oz.)

1 tbsp. Gluten-Free Flour (your choice)

Directions:

Gently pat hash browns dry with a paper towel to take out moisture.  This allows them to brown evenly and quickly.  In a large skillet over medium heat, melt 2 tbsp. butter.  Add hash browns and cook 12-14 minutes or until golden brown and crisp, turning just once.  Press hash brown mixture across bottom and up sides of a 9-inch pie pan.  Bake for 10 minutes in a pre-heated 400-degree oven.  Remove and reduce heat to 325-degree.  While hash browns are baking, pat zucchini dry with paper towel.  Add remaining butter to skillet still over medium heat.  Add zucchini and onion and cook for 3 minutes or until softened.  In a medium bowl, combine eggs, half and half, zucchini mixture, bell pepper, parsley and crushed red pepper.  In a small bowl, mix cheese and gf flour before adding to zucchini mixture.  Pour into hash brown lined pie pan and bake 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting and serving.

Notes:              Frozen hash browns can be used in
                        this recipe.  Thaw overnight so
                        their consistency is the same as the
                        refrigerated ones.

Note:               The bell pepper color is your choice.  Red, yellow or orange would be better than a green one.  But the green will work too.

Ideas for Future Efforts

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