The perfect snack has finally been created- the Grilled Cheese dipper! To accomplish this delicious and dippable snack, you simply roll and grill your traditional grilled cheese. To make this snack even better, don’t forget the tomato soup for the perfect dipping combo.
Ingredients:
1 loaf white bread
1 pkg. sliced cheddar cheese
1 can tomato soup
Instructions:
Lay two slices of white bread side-by-side on a flat surface and roll to 1/4 inch thick with a rolling pin. Lay a slice of a cheese on top and roll into a pin-wheel shape. If needed, slide a toothpick through each side to hold in place while you grill.
After rolling out the amount you need, heat a frying pan with 2 tbs. of butter over medium heat until butter is fully melted. Lay 3-5 rolled grilled cheese in the pan and rotate 90 degrees after browned and melty until you have grilled the entire roll.
To serve, heat tomato soup through and dip the cheesy grilled cheese dippers. Enjoy!
1. Prepare
Chimichurri Sauce: In food processor with knife blade attached or blender,
purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper
and red pepper; with processor running, slowly pour oil through feed tube and
purée until emulsified.
2. Prepare Steaks:
Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes
at room temperature. Brush steaks with oil and sprinkle with steak seasoning.
3. Once grill
temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10
minutes or until internal temperature of steaks reaches 135°, turning once.
4. Transfer steaks
to cutting board; tent with aluminum foil and let stand 10 minutes before
slicing. (Internal temperature of steak will rise to 145° upon standing for
medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.
Letting the steaks
stand at room temperature up to 1 hour before cooking results in even cooking,
and tender, juicier steaks.
To prepare a
charcoal grill for direct grilling, remove the top grate from the charcoal
grill. Place coals in a chimney starter. Spark the coals and let the coals burn
until they are covered with a thick layer of gray ash. Spread the coals onto
the bottom grate. If the grill does not have a built-in thermometer, attach an
oven thermometer to the top grill grate, replace the top grate and close the
grill.
To create crosshatch
marks on steaks, turn the steaks a quarter turn halfway through the grilling
time on each side of steaks during first 8 minutes.
This Cedar Planked Salmon is an inventive way to use your
grill! Grilling with the cedar plank is also a great way to add a delicious
smoky flavor to your salmon!
1. Immerse plank in warm water as label directs. Prepare
outdoor grill for direct grilling over medium-high heat.
2. Coat corn and jalapeños with 2 teaspoons oil. Place corn
and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently
to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños
lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3. In medium bowl, toss onion, cilantro, lime juice, ½
teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4. Place salmon, skin side down, on plank and rub remaining
2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown
sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20
minutes or until salmon turns opaque throughout and internal temperature
reaches 145°. Drizzle salmon with lemon juice and
top with salsa to serve.
This Cedar Planked Salmon is an inventive way to use your
grill! Grilling with the cedar plank is also a great way to add a delicious
smoky flavor to your salmon!
1. Immerse plank in warm water as label directs. Prepare
outdoor grill for direct grilling over medium-high heat.
2. Coat corn and jalapeños with 2 teaspoons oil. Place corn
and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently
to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños
lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3. In medium bowl, toss onion, cilantro, lime juice, ½
teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4. Place salmon, skin side down, on plank and rub remaining
2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown
sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20
minutes or until salmon turns opaque throughout and internal temperature
reaches 145°. Drizzle salmon with lemon juice and
top with salsa to serve.
Delicious grilled pork chops with a savory honey garlic glaze.
What you’ll need:
1/4 cup honey
Lemon juice from 1 lemon
1 TBSP minced garlic
2 tsp soy sauce
4 boneless pork chops
salt & pepper to taste
Whisk together honey, lemon juice, garlic and soy sauce together in a small bowl. Set aside. Season both sides of pork chops with salt and pepper. Cook on hot grill until almost cooked through. Remove from grill and brush glaze on both sides of pork chops. Return back to grill until fully cooked. Pour glaze over pork chops once on serving platter. Enjoy!
Grilled corn on the cob is a staple side dish for every summertime barbecue. The classic grilled corn smothered in butter, salt and pepper is always a hit but kick up the flavor a notch with these five ways to dress up your corn on the cob.
Bacon Cheddar: Spread low fat mayonnaise on warm corn. Roll in grated cheddar cheese and chopped cooked bacon.
Mexican Style: Spread low fat mayonnaise on warm corn. Roll in crumbed cotija or feta cheese. Sprinkle with chile powder. Top with fresh lime juice if desired.
Garlic Old Bay Butter: Mix together 4 tablespoons butter, softened, 1 small garlic clove, pressed, and 1/4 teaspoon Old Bay seasoning. Spread on corn and sprinkle with additional Old Bay seasoning.
Italian Style: Spread pesto on corn and sprinkle with fresh Parmesan.
Buffalo Grilled Corn: Top corn with butter and Frank’s Red Hot sauce.
Grilling can be an intimidating cooking method to approach. To ease into it, here are some simple recipes that are perfect for aspiring grill masters.
Grilled Pineapple
Grilling pineapple is as simple as purchasing spears of pineapple and grilling them on medium-high heat until you see char marks (5-10 minutes) on each side. To enhance the flavor, try sprinkling the grilled pineapple with steak seasoning.
Grilled Baby Back Ribs
Ribs are a grilling classic and can be easy to prepare. Dry and remove the membrane from the full rack of ribs. Season with your favorite spices and refrigerate overnight. When ready, heat your grill to medium-high heat and wrap your rib rack in tin foil. Grill for 25 minutes, flip, and grill for an additional 25 minutes. Remove the tin foil and grill bone-side up for 3 minutes. Remove from grill and glaze with your favorite BBQ sauce.
Grilled Corn
Add a smokey flavor to your corn by grilling it! Remove the silk and husks (except for the inner-most husk). Heat the grill to medium-high heat and brush with canola oil. Place the corn on the grill for 10-15 minutes and rotate occasionally.
Sweet grilled pineapple topped with lime, honey and a scoop of creamy ice cream.
What you’ll need:
fresh pineapple, sliced
2 tbsp honey
1 tbsp lime juice
4 tbsp shredded coconut
vanilla ice cream
Cut the fresh pineapple until 1/2 inch slices. Mix together honey and lime juice and brush onto the pineapple. Place pineapple on heated grill. Cook for a few minutes on each side until grill marks appear. Remove from grill. Once plated top with shredded coconut and scoop of ice cream. ENJOY!