Tag Archives: grill

Cheesy Grilled Potatoes

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Well, it looks like fall in my house, how about yours??  Leaves scattered here and there, fall salt & pepper shakers just waiting to be shook. Macintosh Apple and Harvest candles ready to be light. HOWEVER, it is at least 80 something degrees outside PLUS humidity that will curl anyone’s hair. So. For now , those candles will stay un-lit and we will just cool down with the sight at fall wreaths and pumpkins AND hooded sweatshirts.   Fall will be here soon, for now I will embrace this pressure/humidity induced headache and enjoy the day, knowing that fall is nearly here!!!

Perhaps you planned Pot Pie for dinner and realized that this was NOT the day for that ;/  Might be a  good night to grill……Need a side dish? This potato recipe has been enjoyed by us a lot this summer. It is quick and easy to throw together, tho it does take some time to grill. Kick back, relax and enjoy the evening well grilling, it is BOUND to cool a bit!

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Cheesy Grilled Potatoes   

6 med. red potatoes, cut up (I leave skin on)
5 green onions (or 1 med. onion, chopped)
3 TB. fresh grated Parmesan
1/2 tsp. seasoning salt
1/4 tsp. pepper
2 TB. butter, cut up
cooked, crumbled bacon (4-5 slices)
1 c. colby jack cheese, shredded

Mix together the potatoes, onions, Parmesan, seasoning salt and pepper. Place potato mixture on a piece of GREASED heavy-duty foil (or 2 layers of regular foil). Dot with butter.  Top with another piece of GREASED heavy-duty foil (or 2 layers of regular foil).

Grill over low heat for about 20 – 25 minutes per side. (We like ours crispy on bottom, so we probably cook ours about 50-55 minutes total.) Open packet up and top with bacon and cheese, close grill lid and let set about 5 minutes till all melted.

Serve and ENJOY!!

Serves 4-6.

Recipe adapted from Taste of Home Magazine.

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Beer Brats & Grasshopper Dessert

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Yep, it is Wednesday! Time for Aldi sales! Sales are from Sept. 19-Sept. 25.

    (I had about 5 recipes to share this week….that is TOO many, so I had to choose  only 2……THAT was hard….SUCH good veggie sales this week!!)
*Broccoli is $0.99 for a 1 lb. package. I will be getting some to make this Broccoli Salad!!
* A head of cabbage is $0.69, I have 2 salads that I enjoy to make for my family, why pick??? I might just make Cabbage Crunchy Apple Slaw and Chinese Salad, will you???
*Red Potatoes are really good and for $0.79 for a 5-lb. bag ~ they are FANTASTIC!!! Now to choose between…..BLT Red Potatoes or Ranch Potatoes??
* Cauliflower is $0.99 each. I will grab one and get you a recipe ANOTHER day!! 🙂
* One of our favorite snacks is the Savoritz Wheat crackers. Plain OR dipped in BLT Dip or Pepper Jelly ~ have you tried either of these yet???
* I know that it is not “grilling” season per say, BUT Aldi has brats on sale, so that means I get to share a  “brat” recipe with you!!! (I have not tried these particular brats from Aldi….sorry, cannot give a true “critique” of those ~ had anyone tried them?? Are they good??? Prices range from $2.69 – $2.99 for 8oz.-16 oz. pkgs.
* Chocolate Creme Sandwich Cookies (aka Oreos….) are on special for $1.89. They have chocolate or mint, lets enjoy a taste of the Holidays with Grasshopper Dessert!!! (Or file this for your holiday parties….not me, I will be making it ASAP!!! (again….)

As always, I would love to hear if you tried anything, liked or disliked anything ~ maybe I shared a recipe that you already know and love!! I would love to hear about it all!! Lets have a gab session….oh.. Hey, don’t forget IF you have a recipe your family LOVES and want to share it with me, so I can make it and share it with EVERYONE, share it here @  favoritefamilyfoods@hotmail.com  !!!

Now for the recipes……

I really wanted to make this for my husband, he had been requesting brats and I wanted to make them “special” ~ it WAS easy, and delish…..and I don’t like beer, but the flavor was nice. I had eaten “beer brats” before, but have never made them. I will FOR SURE do it again, it was nice to have them simmered and ready to go when we were ready to throw them on the grill. Just keep in mind that the red pepper flakes pack a wallop of heat ~ so go for less if you are not into that sorta thing!!! Enjoy this truely summer treat.

Beer Brats
2 cans of beer
1 onion, chopped
5 brats (good quality ones IF you can get your hands on them)
3/4 tsp. red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
Bring the beer and onion to a boil, I used my large deepish skillet for this. Add the rest of the ingredients and lower the heat to medium and cook about 10-12 minutes. Take the brats out and grill, just keep on eye on them and turn them when they need to be and talk to my husband more about the about of time and doneness and when to take them off I am not even going to pretend to tell you how long they took to cook and he is not here right now to remind me….breath…..moving on. Simmer the onions till liquid is cooked down a bit and onions are wonderfully tender. Serve the brats on buns with the onions and mustard. ENJOY!

Recipe adapted from a recipe shared with me from a friend via Facebook.

Ready for DESSERT!????!!!

Anyone enjoy mint chocolate chip ice cream??? Mint Meltaways?? Grasshopper cookies? Mint Oreos?? York Peppermint patties??? Maybe you are in? Maybe you are not. I just know that mint/chocolate is wonderful combination that I have loved for as long as I can remember. I was hot, I was hungry, I wanted something cold for dessert (I know…..making this “Christmas lookin’ ” dessert in the summer, I must be CRAZY!….. I was going to wait till  the holidays ~ to share this with you ~ but it is not MY fault that Aldi has mint Oreos NOW……NOR will you find me complaining, just all the more I can make this dessert!!  We fought over the leftovers the 1st time I made it, so since then ~ yep, I double it to a 9″ x 13″ pan. 🙂 Nice and versatile.

* I used this Hot Fudge Sauce. (Cooled NOT actually hot.) Though I am sure that a hot fudge sauce from the store will be fine, you do NOT want to use chocolate syrup though, it will most definitely change the whole consistency of this thing I am sure!

* Mint oil can be found in the cake baking section of stores like Wal-Mart or Joanne’s. It has a VERY strong flavor without using much, so proceed with caution and just start with a drop, taste, add a drop, taste, go from there. IF you go over board your nose will begin to feel like you have a peppermint stuck in there…sorry. I would imagine you could also use mint extract, though I have not tried it that way. Start with 1/2 tsp. or so, that would be my guess.

Grasshopper Dessert 
15 Mint Oreos, crushed
1 1/2 TB. melted butter
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. HOT FUDGE sauce (from the store or maybe this one?)
8 oz. Cool Whip, thawed and divided to 2 – 4 oz. sections
mint oil
green food coloring, opt.
1-2 mint candy canes, crushed (or crushed Starlight mints)
3 TB. (or so) of mini chocolate chips
Combine the crushed Oreos and the butter, press this mixture into the bottom of a 9″ square pan. Set aside. Beat the cream cheese and powdered sugar, add the hot fudge (not hot though :)) and beat just till combined. Fold in 4 oz. of the Cool Whip. Pour into crust. Set aside. Fold a drop of mint oil in the remaining 4 oz. of Cool Whip, stir ~ give  it a taste and see if you need to add another drop you two. You want a nice mint flavor, nothing TOO overpowering. Add a drop or two of green food coloring. Stir, spread over chocolate layer. Top with crushed candy canes and mini chocolate chips. Freeze. ENJOY!!!

Pizza Dough for Grill

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This is a GREAT weekend meal (ment to get it to you Friday, sorry…), though I would happily make it ANY day of the week! 🙂 It is especially nice to have on a hot day/night when you really don’t want  your oven on. The crispiness from the crust in so so good. The 1st time I made this for us, we all thought it was AWESOME! It is a fun spin on pizza for the summer that we look forward to each year. It really is not hard, get your table all set and your “fixin’s and toppings” all prepared and waiting for you! Then you can just sit and “chill” on your deck or driveway or where ever your grill placement of choice is, and enjoy the evening with your family.

* The following is a dough that I came across long ago, not sure of the origin, but it is the dough I like to use on the grill ~ probably cause it is called “Pizza Dough for Grill”. So I think it is great and holds up to grill cooking well!

*Put whatever you want on your pizza, it is YOUR’S by the way! Go for the meat or the veggie or just cheese. Add veggies fresh from your garden OR shred last nights meat up and use it as a topping. Really you cannot mess it up. I almost always use mozzarella cheese and parmesan cheese. Oregano and garlic and my seasoning of choice. My favorite pizza is….drum roll please……fresh spinach, then cheeses, fresh tomato slices, then garlic and oregano and a pinch of salt. NOW….what is your favorite pizza toppings??? 🙂

Pizza Dough for Grill  
2 1/4 tsp. yeast
1 c. warm water
2 TB. corn meal
1 tsp. oil
1/2 tsp. salt
dash of sugar
2 1/2 – 2 3/4 c. flour
cornmeal (for sprinkling on the pans)
Dissolve the yeast in the water and allow to sit for 5 minutes. Then add the rest, adding enough flour till you have a hard time mixing it. Dump onto a floured counter and knead for 6 minutes, adding more flour as needed. Shape into 2 balls. Let them rest on the counter, covered with a towel, for 10 minutes. Turn on grill and heat to med-low, a bit heavier on the low side. Line 2 jelly roll pans with wax paper(I don’t use the wax  paper, but is may be a good idea…..) and sprinkle with the cornmeal. Now, think about the size of your grill, you want to roll these pizza’s so that they both fit comfortably on the grill. Lay the dough onto the prepared pans. Brush with oil and put on grill, carefully so as not to burn yourself….. (I usually fold the dough in half, lay one half down and flip the other half over…easier to do then describe, sorry, just let me know if I am making NO sense!) Close grill and wait about 4-7 minutes till nice and puffed and golden brown on the bottom ~ this will depend on your grills cooking temp and also how thick or thin your dough is. Now with your handy-dandy grill flipper, lift that dough off and flip, so the uncooked side in now down onto the cornmeal topped wax paper, if using wax paper, else just on your cornmeal lined tray. NOW. Top with your toppings. Return it to the grill, kinda just lifting and pushing it off. Cover again and let cook about the same amount of time as before, about 4-7 minutes, plus or minus, depending again on your grill’s heat and thickness of your dough. You are really just looking for a brown crispy bottom and melty cheese up on top. Take off grill, let set 5 minutes, cut and DIVE in! Enjoy!!!

Recipe source unknown, but well-loved!