Yummy! Love grillin' season. Although, we grill year round as our grill is stored in the garage and it uses propane. We just don't use it when it gets too cold. and you don't have to use a grill, you can use a broiler. OH, by the way, I did not use the beer (my husband would have killed me!). Didn't have apple juice on hand either. I used a non-carbonated energy drink instead.
Ingredients:
6 boneless pork chops
1/2 c apple juice or beer
1 pkt Zesty Honey BBQ Dip mix
2 Tbsp Roasted Onion Burger Starter
1/3 c Smoky Bacon BBQ Sauce
Instructions: Combine first 4 ingredients in a gallon resealable freezer bag; seal. Place bag in a shallow dish and refrigerate 30 minutes or up to overnight.
Preheat grill to medium. Remove pork from bag; discard bag with marinade. Place pork on grill. Grill, turning once, until internal temperature of pork reaches 150 degrees, about 12-15 minutes. Baste chops with Smoky Bacon BBQ Sauce the last 5 minutes of grilling. Salt and pepper to taste. Makes 6 servings.
Serve with potato or macaroni salad. Try the recipe for Dill Pickle Potato Salad on tastefullysimple.com!
Freeze for later: Combine first 4 ingredients in a gallon resealable freezer bag. Place Smoky Bacon BBQ Sauce in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label & freeze. Thaw completely. Prepare as directed above.
I just love making this type of fruit salad. The first time was using Orange Dreamsicle Cheese Ball mix. The next flavor I used was Lemonberry. So, why not use this season's Blackberry Bliss Cheese Ball mix. It was fantastic!
Ingredients:
1 pkg Blackberry Bliss Cheese Ball mix
1 8 oz pkg cream cheese
7 oz marshmallow creme
8 oz cool whip
15 oz can mixed canned fruit
pkg mixed berries
bananas
apple or 2
Instructions: Combine Blackberry Bliss Cheese Ball mix with the cream cheese in a large bowl. add in the marshmallow creme then blend in the cool whip. Add fruit. Chill for at least 2 hours before serving.
Yummy! We love grilled chicken. Too bad the BBQ was still out of commission. Used a grilling fry pan on the stove. That tells you how flexible our meals can be. We're not the crazy about green onions, so they were omitted. We used cheddar cheese instead of pepper jack or Monterey Jack. You can use other meats instead of chicken.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbs Green Tea Peppercorn Seasoning
1/2 tsp Seasoned Salt
1/3 c Smoky Bacon BBQ Sauce
6 slices pepper jack or Monterey Jack cheese
2 green onions, thinly sliced
Instructions: Preheat grill to medium. Place chicken on a baking sheet; sprinkle seasonings evenly on both sides of chicken. Grill chicken, turning once, 10-12 minutes, or until chicken reaches an internal temperature of 165 degrees. Baste with Smoky Bacon BBQ Sauce during the last 5 minutes of grilling. Top with cheese and onions. grill until cheese is melted. Salt and pepper to taste. Makes 6 servings.
Serve with garden salad topped with tomatoes and cucumbers.
Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Place Smoky Bacon BBQ Sauce in a quart resealable freezer bag. Combine both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tip: For easy basting, cut off the tip of the quart bag and squeeze onto chicken; use a basting brush to distribute evenly.
I just love these grillin' recipes . . . easy, simple, and fun! And versatile! As with all of Tastefully Simple's recipes, they can be modified to fit your family's lifestyle and tastes.
Our initial meal was not as a salad. However, I did use the leftovers for salads to take to work for my lunches. So yummy!
Oh, forgot to mention, our grill is out of commission. So, we used the toaster oven broiler.
Here's the original recipe:
Ingredients:
1 1/2 lbs boneless skinless turkey breast tenderloins
1/2 c beer or cola
1/4 c Roasted Onion Burger Starter
1 Tbsp Green Tea Peppercorn Seasoning
16 oz bag salad greens
Salad toppings (such as green beans and cherry tomatoes) and dressing of your choice
Instructions: Combine first 4 ingredients in a gallon resealable freezer bag; seal. Place bag in a shallow dish and refrigerate 30 minutes or up to overnight.
Preheat grill to medium. Remove tenderloins from bag; discard bag with marinade. Place tenderloins on coolest part of grill. Grill, turning once, until internal temperature reaches 165 degrees, about 15-20 minutes.
Remove from grill; slice tenderloin and serve over a bed of lettuce with your favorite toppings and dressing. Makes 6 servings.
Serve with garlic breadsticks.
Freeze for later: Combine first 4 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Loved this recipe! What a way to season game meat! This was so tender and delicious! Unfortunately, we didn't have bourbon or cola on hand so I used a lemon-lime soda. It turned out great! You can do substitutions to fit your pantry or palette. That's what is so neat about these recipes.
Ingredients:
2 lbs beef top sirloin steak, cut into 6 pieces
1 c cola
1/2 c bourbon (2 miniature bottles) or 1/2 c cola
1/4 c Smoky Bacon BBQ Sauce
2 Tbsp Roasted Onion Burger Starter
1 1/2 Tbsp Green Tea Peppercorn Seasoning
1 tsp Seasoned Salt
Instructions: Combine all ingredients in a gallon resealable freezer bag; seal. Toss to coat. Place bag in a shallow dish and refrigerate 1 hour or up to overnight.
Preheat grill to medium. Remove steak from plastic bag, making sure steak is well coated; discard marinade. Place steak on grill. Grill, turning once, until desired doneness is reached (145 degrees for medium-rare; 160 degrees for medium), about 7-15 minutes.
Remove from grill; cover and let stand 10 minutes before slicing. Slice steak across the grain.
Freeze for later: Combine all ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Makes 6 servings.
Serve with a baked potato and grilled vegetables sprinkled with Seasoned Salt or Green Tea Peppercorn Seasoning.
The last recipe from the Hearty Meal Collection. This was a fun collection and this recipe is no different. The recipe actually called for chicken thighs. However, we don't care for dark meat, so used boneless, skinless breasts. Turned out delicious. I love finding different ways to season chicken.
Ingredients:
1 1/2 lbs boneless, skinless chicken thighs
1/3 c Roasted Garlic Infused Oil
1/4 c Aged Balsamic Vinegar of Modena
2 tsp Garlic Pepper Seasoning
1 tsp Ultimate Steak Seasoning
Instructions: Combine all ingredients in a gallon resealable freezer bag, turning to coat. Place bag in a shallow dish and refrigerate 30 minutes or longer. Preheat oven to 350 degrees. Remove chicken from plastic bag, making sure the chicken is well coated with marinade; discard remaining marinade. Place into a greased 9x13 baking pan. Roast uncovered until browned or until internal temperature reaches 165 degrees.
Make Ahead & Freeze: Combine all ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and prepare as directed above.
Serve with cheesy biscuits and a garden salad. Makes 6 servings.
So many different ways to season burgers . . . all of them delicious. We used a leaner version of ground turkey but you can use regular hamburger or chicken or venison or whatever ground meat you have. If you want lettuce and tomato or other burger condiments, go ahead. Flexibility is the key to our meals. So, we made it as a meatloaf instead of patties.
1 1/2 lbs 85% lean ground turkey
Serve with garden salad.
