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Smoked Sweet Potato Layer Cake
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Mushroom Crusted Filet with Stroganoff
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Dragon Wings
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Grilled Pickle Wings |
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Smoked Japanese Cheesecake |
Slow and Seared Picanha |
Charred Poblano Corn and Chicken Chowder
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Lamb Cheeseburger Egg Rolls with Lemon Caper Aioli |
Smoked Spinach Stuffed Pork Loin |
Grilled Red Pepper Pasta |
Smothered Grilled Chicken

Smothered Grilled Chicken- this is a spin on Outback's Alice Springs Chicken. I worked at Outback bartending for many, many years and still crave some of their recipes. You really cannot go wrong with smothered cheese and bacon on chicken, fries or really ANYTHING!!
Ingredients:
Chicken:
6 Chicken breasts
Favorite chicken seasoning or salt and pepper
Honey Mustard Sauce:
1/2 cup dijon mustard
1/2 cup raw honey (I prefer hot honey)
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
Toppings:
8 slices of crispy bacon
1 1/2 cups of sliced white mushrooms
2 tablespoons salted butter
3 1/2 cups colby jack cheese, shredded
1/4 cup cheddar cheese, shredded
3 teaspoons fresh parsley, chopped
1 package of caulilini, steamed
Instructions:
In a small bowl combine dijon mustard, raw hot honey, mayonnaise and lemon juice, set aside.
Hammer chicken into even, identical breasts and season generously with salt and pepper or favorite chicken rub.
Preheat Grill to 450F.
Melt two tablespoons of butter and sauté mushrooms on medium high heat until tender and golden. About 10-15 minutes.
Prepare bacon, cook until crispy. Stove top or in the oven at 400 for 20-30 minutes.
Grill chicken breasts on an oiled grate for five minutes per side until chicken reaches 145F. Then place in cast iron skillet. Spoon some of the mushrooms on top of each piece of chicken. Break a piece of cooked bacon in half and arrange the bacon over the chicken. Divide the shredded pepper jack cheese and the cheddar cheese evenly and sprinkle over each piece of chicken. Put back over grill and close grill. Allow cheese to melt and chicken to reach 160F. Allow to rest and chicken should get to desired temperature of 165F.
I also topped it with steamed caulilini. What is Caulilini? Caulilini is actually 100-percent cauliflower. While sometimes called baby cauliflower, it is not actually a baby version of the cauliflower, it is a cauliflower variety that's popular in Asia but, until now, hadn’t been grown in the U.S. Caulilini’s stalks are more tender and, as a whole, tastes sweeter than your typical cauliflower.
Enjoy!
Ingredients:
Chicken:
6 Chicken breasts
Favorite chicken seasoning or salt and pepper
Honey Mustard Sauce:
1/2 cup dijon mustard
1/2 cup raw honey (I prefer hot honey)
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
Toppings:
8 slices of crispy bacon
1 1/2 cups of sliced white mushrooms
2 tablespoons salted butter
3 1/2 cups colby jack cheese, shredded
1/4 cup cheddar cheese, shredded
3 teaspoons fresh parsley, chopped
1 package of caulilini, steamed
Instructions:
In a small bowl combine dijon mustard, raw hot honey, mayonnaise and lemon juice, set aside.
Hammer chicken into even, identical breasts and season generously with salt and pepper or favorite chicken rub.
Preheat Grill to 450F.
Melt two tablespoons of butter and sauté mushrooms on medium high heat until tender and golden. About 10-15 minutes.
Prepare bacon, cook until crispy. Stove top or in the oven at 400 for 20-30 minutes.
Grill chicken breasts on an oiled grate for five minutes per side until chicken reaches 145F. Then place in cast iron skillet. Spoon some of the mushrooms on top of each piece of chicken. Break a piece of cooked bacon in half and arrange the bacon over the chicken. Divide the shredded pepper jack cheese and the cheddar cheese evenly and sprinkle over each piece of chicken. Put back over grill and close grill. Allow cheese to melt and chicken to reach 160F. Allow to rest and chicken should get to desired temperature of 165F.
I also topped it with steamed caulilini. What is Caulilini? Caulilini is actually 100-percent cauliflower. While sometimes called baby cauliflower, it is not actually a baby version of the cauliflower, it is a cauliflower variety that's popular in Asia but, until now, hadn’t been grown in the U.S. Caulilini’s stalks are more tender and, as a whole, tastes sweeter than your typical cauliflower.
Enjoy!
Smoked Stuffed Pork Loin

- Smoked Stuffed Pork Loin
Ingredients:
2.2 lb pork loin roast
1 cup fresh figs, chopped
- 1 cup bourbon
- 2 heads roasted garlic cloves squeezed out
- 8 ounces gorgonzola cheese, crumbled
- 3 tablespoons fresh sage, chopped
- 1 teaspoon dried herbs, like a thyme, rosemary and oregano combo
- 1 teaspoon salt
- 1 teaspoon pepper
- Rub
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
Preheat smoker to 225F. Preheat oven to 400F.
Roast garlic bulb, slice top off garlic and brush with olive
Prepare Pork by butterflying pork loin cutting into center and opening like a book. Hammer to even thickness.
- Place the figs in a bowl. Heat the bourbon in a saucepan over medium-low heat until it’s simmering, then pour the bourbon over the figs and let them sit for 4 to 5 minutes. In the meantime, spread the roasted garlic cloves out over the inside of the pork. Add chopped, fresh figs that were soaked in bourbon on top of the roasted garlic, followed by the crumbled blue cheese and then chopped fresh sage. Tightly roll up the pork loin and tie it together with kitchen twine. Season the entire outside with the salt and pepper, the herbs and rub with mixture of maple syrup, vinegar and the brown sugar. Smoke until the center of the pork reaches 120, about an hour. Then place in oven at 450F on a rack over a roasting pan. Cook until center reaches 140F and the outside of the pork is golden in color. Served with roasted Brussel sprouts, fresh figs and a pan sauce made from the collected juices, 1/4 cup of apple cider. squeeze of lemon, 1/4 cup chicken stock, fresh herbs and butter. Reduce until it pan sauce is a gravy like consistency. Enjoy!
Super Bowl/Appetizers Ideas
Grilled Buffalo Chicken N Waffle Sliders |
Grilled Steak Bites with Halloumi Cheese |