When Hubby, Kiddo and I attend street fairs and festivals, there are two types of good-eats we are drawn to. Street Sausages from Lockford and Smoked Tri-Tip Barbecue Sandwiches. When given a choice between the two, the Tri-Tip generally wins out. Let me explain.
As a child growing up, we didn’t have the television as a distraction during dinner. For the longest time, the dining room table was in the kitchen, and the television (an old black and white contraption with rabbit ears and three channels to choose from) was in the living room.Continue reading “Hooray for The Red, White and Blue”
The idea of a themed barbecue revolving around grilled foods on a skewer is one I had been kicking around for a while. Then one year while getting ready for a big 4th of July cookout, suddenly a light came on. How could I have been so blind! We’ll be firing up our backyard grill anyhow – why not cook everything on a “fire stick”?Continue reading “Sparklers and Skewers – That’s Celebrating!”
These burgers are big – packed with flavor and VERY messy! You might want to consider handing out bibs when serving – I kid you not. I’ve actually thought about investing in those disposable lobster bibs that they hand out in restaurants. The chunky salsa gives the burgers a nice kick. And that “surprise” in the center – oh my! The guacamole lends a creamy finish, while the nacho cheese sauce just oozes out everywhere.
For your consideration, I have opted to forego the usual 4th of July Parade of hamburgers, hot dogs, potato and macaroni salads. Instead, I’m thinking more along the lines of a “grown up” feast. Of course, you can always throw some burgers and dogs on the grill for the little ones.
One of the things I love about County Fairs or Street Fairs are the grilled sausages. Hot links, Bratwurst, Polish Sausage – while the “sausages” vary in type and seasoning, the cooking method is pretty much the same. Grill and serve. Pile on the sautéed onions and peppers and enjoy. Around these parts, the only street sausages to be had must hail from the tiny town of Lockford. It’s a hole in the wall meat company that makes all their own sausages. If you want to get some of their awesome meats to grill up at home, you need to get there early, as in before the doors even open. Then prepare to stand in line because there is always a crowd.
These wonderful Lemony Chicken Breasts come to us via Christina over at It’s A Keeper. She got the recipe from Cook’s Country Magazine. No doubt, Christina is a woman after my own heart, scoring cookbooks, clipping, and Food-Oriented magazines for new and exciting recipes to try and share with the rest of the world. After all, isn’t that why we write about foods and why we read what others have written?
If you have been following my blog for any length of time, then you know I like shortcuts and I like to tweak things a little. My quick and easy Pork Teriyaki Kabobs are no exception. Let me begin with a little disclaimer – I am not a spokesperson for Hormel – receiving no endorsements; compensation or consideration from the company. I simply like their marinated Pork Tenderloins. They offer a variety of different marinated pork flavors; and it’s a great time-saver. Whenever possible, I prefer to cook from scratch – marinating my meat in my own marinades. That takes thought and planning. Sometimes thought and planning aren’t in the cards. It’s times like those that short cuts are a God send!
Lately, I’ve been cooking up a lot of deboned but not skinless chicken thighs. Unless you have a good relationship with your butcher, the only way to get a deboned chicken thigh with the skin attached is to do it yourself.
It’s hard to believe I’ve had the privilege of sharing more than half my life holding hands with my best friend. We’ve had our share of ups and downs over the years, as all couples do. Let’s face it, anyone who claims theirs in a perfect union spent entirely in martial bliss is either lying or in a state of denial.
When my children were small, we ate our share of burgers. Burgers were easy to make, filling and always kid-friendly. However; burgers can become a rut in and of themselves. I was always “experimenting” with burger recipes, looking for new ways to serve up the same old thing. One of my favorites from the “old days” was to mix breakfast sausage (Jimmy Dean regular) with ground beef. The sausage brought a wonderful flavor to the burger. Cooked on a hot grill, the outside of the burger developed a nice “char” while retaining a juicy interior.
For those of you on Face Book, have you notice those prompts to “see a memory” and the option to re-share that memory? Shock of shocks – most of mine revolve around food! Many of these prompts are from before my blogging days, when I shared recipes with just my friends and family via Face Book.
I’ve noticed something while strolling through the meat section of our local markets that I find amusing. From the well-stocked chain stores, to the mega box stores and every kind of market in between that there is a new kind of chicken to be had in the meat section. It’s a Spatchcock chicken. Some have been rubbed with seasonings, others have slices of citrus tucked around them, while still others are draped in herbs such as Rosemary and Thyme. All are twice the price per pound of a regular whole chicken. I really don’t think that little sprig of herb or some spice or slices of citrus are worth the asking price. So it must be the chicken, right? After all, it’s a Spatchcock chicken – a special breed, right? It must be. This new bred of chicken has no backbone so as to spread out flat on a Styrofoam tray.
If this recipe seems familiar, you are right. Last year, they were part of my Father’s Day collection. This year I plan to include these fire-cracker potatoes as part of our Independence Day Celebration. These awesome, easy potato skewers are great with just about anything from your grill. It’s only natural that these potatoes step forward and take center stage. There are so many great barbecue recipes. A great side is just as important.
Here is yet another awesome recipe plucked from a prior post, Entertaining with Italian Flair for your consideration. Now that Memorial Day is behind us and the grilling season is “officially” here, it seems a good recipe to share. After all, nothing says summer than food from your grill.