Apple Butternut Squash Soup
Just Grillin carries bold ingredients for Apple Butternut Squash Soup:
2
Tbs. Butter
1/2 Cup onion, chopped
2 granny smith apples, peeled, cored and chopped
2-2 1/4 Pounds butternut squash, peeled, seeded and cut into 2 inch chunks
3 Cups chicken broth
1/4 Tsp. Ground nutmeg
1/2 Cup light cream
1 bottle Stonewall Kitchen Roasted Apple Grille Sauce
Salt and pepper to taste
Directions:
1. In
a small saucepan melt butter and cook the onion and apple until tender.
2. Place butternut squash in a large saucepan and cover with water. Cook squash
until tender. Drain.
3. Combine the squash, apple and onion mixture in a food processor and process
until smooth. Return these ingredients to the large saucepan.
4. Add remaining ingredients heat through and serve in warm bowls.
http://www.justgrillinflorida.com/category/recipes/soups-1/
Aunt Jackies Jambalaya – Serves 4-6
Just Grillin carries bold
ingredients for Aunt Jackies Jambalaya:
1 Gullah Gourmet Aunt Jackies Jambalaya Mix
1 -1/2 pounds fresh peeled and deveined shrimp with tails off
1/2 pound of Andouille
or Kielbasa sausage spicy smoked sausage
sliced ¼” thick
Directions:
1. Brown Andouille
or Kielbasa sausage in a skillet.
2. Pour 4 ½ cups of water in a pot and bring to boil.
3. Pour in Gullah Gourmet Aunt Jackies Jambalaya Mix and sausage into boiling
pot of water.
4. Turn burner down to simmer and cover with lid.
5. Cook for about 25 minutes.
6. Add and mix in cooked shrimp (sautéed with garlic and butter) to Jambalaya
and serve.
http://www.justgrillinflorida.com/category/recipes/seafood/
Just
Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, December 22, 2012 12:00 pm - 2:00 pm
We are taking Asian flavors
to the next level with our recipe for Skewered Grilled Chicken with Sesame
Ginger Peanut Dip using Stonewall
Kitchen Sesame Ginger Teriyaki Sauce. Stop by Just Grillin and enjoy this extraordinary ginger
and sesame blend.
http://www.justgrillinflorida.com/cooking-calendar/
Skewered Grilled Chicken with Sesame
Ginger Peanut Dip
Just Grillin carries bold ingredients Skewered
Grilled Chicken with Sesame Ginger Peanut Dip:
4 boneless, skinless chicken breasts
1 bottle Stonewall Kitchen Sesame
Ginger Teriyaki Sauce
1/2 cup peanut butter
2 cups heavy cream
salt and pepper to taste
wood skewers
Directions:
1. If using the chicken as an appetizer, cut chicken into strips and place on
wooden skewers that have been soaked in water for thirty minutes.
2. Place either breast halves or skewered chicken in a flat pan.
3. Coat the chicken with 1/2 of the Stonewall Kitchen Sesame Ginger Teriyaki
Sauce and let marinate for several hours, turning once or twice (Overnight
marinating works well also).
4. Measure 1/2 cup of Stonewall Kitchen Sesame Ginger Teriyaki Sauce and pour
into a small saucepan.
5. Place 1/2 cup of the peanut butter in the saucepan and blend well.
6. Add heavy cream and mix well with the peanut butter and teriyaki mixture, bring
to a simmer.
7. Spray grill or broiler with pan release spray and pre-heat
8. Grill chicken breasts or skewers until chicken is firm, evenly browned, and
cooked thoroughly.
9. Season with salt and pepper if desired.
10. Place cooked chicken on plates or platters and ladle warmed sauce over
chicken or place sauce in a bowl for dipping.
11. Serve to guests and enjoy.
http://www.justgrillinflorida.com/category/recipes/chicken/
Green
Relish Potato Salad
Just Grillin carries bold
ingredients for Green Relish Potato Salad:
1
3/4 pounds red potatoes cut into 1-inch pieces
1/4 cup sour cream
1/4 cup mayonnaise
3 Tbsp. fresh parsley, chopped
2 Tbsp. green onion, chopped
2 Tbsp. Stonewall Kitchen Farmhouse
Green Relish
2 Tbsp. traditional Mustard
2 Tbsp. cider vinegar
1 1/2 tsp. salt
A pinch of red pepper (optional)
Directions:
1. Boil
potatoes until tender. Drain and set aside to cool.
2. Combine the remaining ingredients in a medium size bowl. Add the cooled
potatoes and stir until combined.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Mild Tomato Salsa
- Coarsely
chopped in the tradition of authentic Mexican salsas, Stonewall Kitchen Mild
Salsa is full of texture and overflowing with flavor. The tomato base is
highlighted with bits of onions and peppers, a hint of cilantro and lime, then
accented by a subtle jalapeno ending for an extra flavorful, yet mild tasting
salsa.
Stuffed Bell Peppers – Serves
6
Just Grillin carries bold ingredients for Stuffed Bell Peppers:
6 bell peppers
3 cups cooked rice
1-15.5 ounce can black beans rinsed and drained
1/2 pound spicy sausage such as chorizo, browned
1 cup Stonewall Kitchen Mild Salsa
1/4 cup green onions, chopped
Salt and pepper to taste
1/2 cup a blend of shredded Cheddar, Monterey Jack, Queso Quesadilla and
Asadero cheeses, or your favorite
Directions:
1. Preheat grill or oven to
350 degree F. Grease a baking dish that the 6 peppers can fit into. Remove
tops, seeds and membranes of each pepper. Parboil peppers in boiling water for
5 minutes.
2. Combine the cooked rice, black beans, browned sausage, salsa and green
onions. Season with salt and pepper to taste.
3. Fill each pepper with rice mixture and place in baking dish. Bake 30 minutes
or until the peppers are tender.
4. Sprinkle cheese over each pepper. Return to oven and bake 10 minutes or
until the cheese is melted. Serve hot.
http://www.justgrillinflorida.com/category/recipes/appetizers/
French Onion Soup
Just Grillin carries bold ingredients for French Onion Soup:
3
large sweet onions, sliced thin
3 Tbsp. Stonewall Kitchen Extra Virgin Olive Oil
5 cups (or 3-14 oz. cans) beef broth
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup Stonewall Kitchen Roasted Garlic
Onion Jam
1 loaf French bread, cut into 1" slices, toasted
4-6 oz. gruyere, swiss or provolone cheese, grated
Directions:
1. Over
medium heat, warm oil in a large stockpot or Dutch oven.
2. Add onions and cook for 15 minutes, stirring occasionally, until lightly
browned.
3. Reduce heat to low and let simmer, stirring occasionally.
4. Cook for 35-45 minutes until onions are a deep, golden brown.
5. Add Roasted Garlic Onion Jam, broth, salt and pepper and bring to a boil.
Reduce heat to low and simmer for 20-25 minutes.
6. Ladle soup into 4 heatproof bowls. Top with toasted bread slices and grated
cheese.
7. Broil 2-3 minutes until cheese is bubbly and browned.
8. Garnish, if desired, with fresh chives, parsley or thyme.
http://www.justgrillinflorida.com/category/recipes/soups-1/
Pizza Pan &
Serving Stand – Do
you want your homemade pizza experience to feel just
like you do when you are at your favorite Pizza parlor? Our Pizza Pan &
Serving Stand will raises your pizza above the table so you will
have plenty of room for grated cheese, crushed red peppers, plates, and
utensils.
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Spicy Habanero Shrimp
Just
Grillin carries bold ingredients for Spicy Habanero Shrimp:
1-1/2
pounds peeled and deveined shrimp
1/4 cup plus 2 Tbsp. John Henry’s Lil
Creeks Foot Stomping Hot Sauce
1 lime
2 Tbsp cilantro leaves, stems removed and gently torn into small pieces
Stainless Steel or
Wood Skewers
Directions:
1.
Marinate 1-½ pounds of peeled and deveined raw shrimp in ¼ cup plus 2 Tbsp.
John Henry’s Lil Creeks Foot Stomping Hot Sauce for at least 2 hours.
2. Skewer the shrimp and grill 1-2 minutes on each side until just cooked through,
but still tender.
3. Squeeze a little lime juice over the shrimp and garnish with gently torn
cilantro leaves. Serve over your favorite rice dish.
http://www.justgrillinflorida.com/category/recipes/seafood/
Poulet - More Than 50 Remarkable Meals That Exalt The Honest Chicken
by Cree
LaFavour
Author’s Summary:
A stunning book designed for cooks who want to approach their meal as an
elegantly balanced whole. You won't just find a recipe for Tuscan Thighs, you'll
find on the same page the Wild Mushroom Risotto and Brussels Sprouts Ribbons to
make a complete plate. The author thinks in regions when it comes to cooking.
That's why what you'll find in Poulet are five chapters based on broadly
defined regional cuisines and the styles and flavors that define them:
American, Bistro, Latin, East Asian, South Asian, Middle Eastern, and African.
From Spicy Roast Chicken with Arepas, Avocado Butter, and Blackened Peppers to
Black Soy Thighs with Shell Beans and Coconut Rice, you'll find fresh
approaches and unexpected combinations. Here's to Poulet and to a chicken in
every pot!
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Roasted Apple Grille Sauce - This mellow, slightly sweet Stonewall Kitchen Roasted Apple Grille Sauce
is a divine collaboration of New England apples mingled with pure maple syrup, and
is perfect for enhancing the flavor of basted
short ribs, a pork loin, or homemade baked beans.
Roasted Apple Chicken Salad
Just
Grillin carries bold ingredients for Roasted Apple Chicken Salad:
2 pounds boneless, skinless
chicken breasts
3/4 Cup Stonewall Kitchen Roasted Apple
Grille Sauce
1/3 Cup granny smith apple, peeled, cored and chopped
1 Tbsp. onion, minced
2 Tbsp. olive oil
1 1/2 Tsp. salt
1/4 Tsp. thyme leaves
1/3 Cup crumbled blue cheese (optional)
1/3 Cup toasted pecans, chopped (optional)
dried cranberries
Directions:
1. In a deep skillet, cover
chicken with water. Bring to a gentle boil and simmer until the chicken breasts
are cooked through. Cool.
2. Chop the chicken into bite size pieces.
3. Combine all ingredients and serve chilled on crusty bread as a sandwich or
over salad greens.
http://www.justgrillinflorida.com/category/recipes/chicken/
Peach Salsa Quesadillas - Serves 4
Just Grillin carries bold
ingredients for Peach Salsa Quesadillas:
8-8
inch flour tortillas
2 tbsps. Oil (extra light olive oil or vegetable)
1/2 cup sour cream
1 cup Stonewall Kitchen Peach Salsa
1 cup shredded cheese (such as Monterey jack, Colby, cheddar or a combination
of these)
4 tsp. cilantro, chopped
1 tsp fresh grated lime peel
Directions:
1. Brush
one side of a tortilla with olive oil. Lay this side down on your work surface.
2. Spread 2 Tablespoons sour cream evenly over the tortilla. Next layer 1/4 cup
of the Stonewall Kitchen Peach Salsa and 1/4 cup shredded cheese. Sprinkle 1
tsp. chopped cilantro and 1/4 tsp. grated lime peel over the salsa and cheese.
Top with another tortilla and brush the top with olive oil.
3. Place the quesadilla in a skillet over medium-high heat. Cook until the
bottom tortilla is golden in color, and then flip the quesadilla. Continue
cooking until the cheese is melted and the other side is golden. Follow these
instructions for the remaining three quesadillas.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Just
Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, December 15, 2012 12:00 pm - 2:00 pm
You are going to love our
Asian inspired recipe for Oriental Black Bean Salad using Stonewall Kitchen Wasabi Ginger Sauce. Stop by Just Grillin and have a healthy taste
inspired by the Orient.
http://www.justgrillinflorida.com/cooking-calendar/
Oriental Black Bean Salad
Just Grillin carries bold ingredients for Oriental Black Bean Salad:
2-
15.5 oz. cans black beans
1 yellow bell pepper, cored and chopped
1/4 cup scallions, chopped
1/2 cup Stonewall Kitchen Wasabi Ginger
Sauce
1/4 cup soy sauce
1 tsp. sesame oil
1 tsp salt
Directions:
1. Rinse
and drain the cans of black beans.
2. In a medium size-serving bowl combine the beans, bell pepper, scallions,
Stonewall Kitchen Wasabi Ginger Sauce, soy sauce, sesame oil and salt. Toss and
serve at room temperature.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Scallop Tacos
Just Grillin carries bold ingredients for Scallop Tacos:
12
Taco Shells
1 ½ lbs. Baby scallops
1 jar prepared Tartar Sauce or Homemade
1 cup Stonewall Kitchen Mango Salsa
1/3 cup fresh cilantro
½ cup sour cream
2T unsalted butter plus 1T vegetable oil
John Henry’s Catch of the Day Rub
6 plum tomatoes, diced
1 head or bag iceberg lettuce, finely chopped
2 cups grated cheddar or Monterey jack cheese
chopped red onion, olives and radishes (optional garnish
Directions:
Sauce:
1. Mix together 1 cup Stonewall Kitchen Mango Salsa with ½ cup tartar sauce and
½ cup sour cream. Add fresh cilantro and mix again.
2. Make at least 1 hour ahead to allow flavors to marry (can be made up to 1
day ahead).
Scallops:
1. Place 3 Tablespoons John Henry’s Catch of the Day Rub in a zip lock bag. Put
scallops in the bag and shake until evenly coated.
2. Melt butter and oil in a sauté pan. Sauté scallops until brown and cooked
through, about 4 minutes.
3. Place in slightly heated taco shells. Warm taco shells about 1-2 minutes in
a 300 oven-do not overheat or they will collapse.
4. Fill shells with scallops and serve with sauce, chopped tomatoes and grated
cheese as toppings. Additional chopped onion, chopped olives and sliced
radishes can be additional toppings.
http://www.justgrillinflorida.com/category/recipes/seafood/
Cast Iron Charcoal Sportsman's
Grill –Do we have the perfect grill
for picnics, camping, or tailgating. Our portable and rugged Cast Iron Charcoal
Sportsman’s Grill is seasoned and ready to use and has a cast iron grill grate
that provides superior heat retention, two adjustable heights, a draft door for
regulating heat, and a door for adding additional coals. This hibachi-style
grill is ideal for anywhere you need a self contained cooking source.
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Scorched
Spicy Shrimp
Just
Grillin carries bold ingredients for Scorched Spicy Shrimp:
2
-1/2 pounds fresh peeled and deveined shrimp
with tails on
6 tablespoons light rum
2 tablespoons lemon or lime juice
1 tablespoon cider vinegar
2 tablespoons vegetable oil
Stainless Steel or Wood Skewers
2 tablespoons of Pirate Jonnys Scorched
Pirate BBQ Rub
Directions:
1. Combine
four tablespoons of the rum with the lemon or lime juice, oil, and Pirate
Jonnys Scorched Pirate BBQ Rub to make a scorched glaze.
2. Stir in the shrimp and allow marinating for thirty minutes.
3. In a separate bowl, stir together the remaining rum, cider vinegar, and
brown sugar.
4. Thread the shrimp on skewers and grill over medium heat for three minutes on
each side.
5. Brush with the scorched glaze while cooking.
6. Serve over your favorite rice dish.
http://www.justgrillinflorida.com/category/recipes/seafood/
Stainless
Steel Grill Grate Oiling Kit – If you want your favorite foods to come off the
grill with professional looking grill marks then make sure your grill grate is well
oiled which will reduce the risk of your prized meat sticking to the grate. Our
Stainless Steel Grill Grate Oiling Kit, with two cotton cloths, is the first
ever tool specifically designed to help you lubricate the grill grate and help
give you those handsome grill marks every time.
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/
Cinnamon
Apple Jelly - Tart, crisp, Granny Smith apples, a dash of
cinnamon, a few drops of brandy and a hint of lemon make Stonewall Kitchen
Cinnamon Apple Jelly the perfect addition to all breakfast breads, PB & J,
and to pan juices for sautéed chicken or pork.
Apple Butter Crepes - Serves
6-8
Just Grillin carries bold ingredients for Apple Butter Crepes:
Crepes:
1 3/4 cups milk
3 eggs, slightly beaten
1-cup flour
2-tablespoon sugar
1-teaspoon salt
1-tablespoon vegetable oilFilling:
8 ounces cream cheese, softened
1/4 cup Stonewall Kitchen Cinnamon Apple
Jelly
A pinch of saltTopping:
2 tablespoons butter
2 apples, cored and sliced
3/4 cup Stonewall Kitchen Maine Maple
Syrup
Directions:
1. In a medium sized mixing bowl whisk together the milk and eggs. Add
flour, sugar, salt and vegetable oil. Whisk until uniform. Allow batter to rest
10 minutes and whisk again.
2. Cook crepes in a 10-inch skillet. Lightly grease with vegetable oil or
butter. Pour 1/4 cup batter into the pan. Tilt pan in a circular motion until
batter is uniformly spread in the bottom of the pan. Flip crepe when bottom is
golden brown. Remove from pan when other side is golden brown. Stack crepes
separating each with a sheet of waxed paper.
3. Combine filling ingredients and mix. Divide filling and spread over one half
of the crepe. Fold crepe in half and then half again.
4. For topping, melt butter in a sauté pan. Add apples and sauté until apples
are tender. Add Stonewall Kitchen Maine Maple Syrup and heat until warm. Serve
topping over filled crepes.
http://www.justgrillinflorida.com/category/recipes/desserts/
Sesame Chicken
Just Grillin carries bold
ingredients for Sesame Chicken:
2
lbs. boneless, skinless chicken breasts
2 large egg whites
2 Tbsp. cornstarch
3 Tbsp. soy sauce
1/2 tsp. sesame oil
1 cup sesame seeds
24 oz. oil, for frying
1 jar of either Stonewall Kitchen
Roasted Garlic Peanut Sauce or Stonewall Kitchen Orange Ginger Mustard
Pretzel Dip
Directions:
1. Cut
boneless, skinless chicken breasts into 1 x 1/2 inch pieces. Set aside.
2. Whisk together the egg whites, cornstarch, soy sauce, and sesame oil. Whisk
until frothy.
3. Dip chicken pieces into egg mixture.
4. Coat chicken pieces in sesame seeds.
5. Heat oil and fry chicken pieces until golden brown and cooked through.
http://www.justgrillinflorida.com/category/recipes/appetizers/
Just
Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, December 8, 2012 12:00 pm - 2:00 pm
Do you love brisket? Then
you will love our Amazing Brisket recipe that calls for Daddy’s BBQ Sweet Love
Original Rub and either of Daddy’s BBQ Sauces. Stop by Just Grillin today
because Whew Daddy this recipe is
good!
http://www.justgrillinflorida.com/cooking-calendar/
Amazing Brisket
Just Grillin carries bold ingredients for Amazing Brisket:
1
4-7 pound beef brisket
1/2 cup Daddy’s BBQ Sweet Love Original
Rub
1-2 Tbsp olive oil
1 cup Daddy’s BBQ Sauce Sweet &
Spicy or Brown Sugar
Directions:
1. Preheat grill or oven to 325 degree F.
2. Rinse
and pat dry brisket.
3. Do not trim any of the fat before cooking, as it gives the meat moisture and
flavor, and keep your brisket fat side up once you start cooking (if you want
to trim the excess fat before cooking, leave a thin layer all around).
4. With your hands, spread a thin layer of olive oil on your brisket.
5. Shake half of your Daddy’s BBQ Sweet Love Original Rub into a thick layer
over the meat. Flip brisket and repeat.
6. Double wrap the brisket in heavy duty aluminum foil, seal edges, and place
in a roasting pan. It’s important that you completely seal the foil, so that
you retain as much moisture and flavor during cooking.
7. Cook at 325 degree F for 5 hours or more (until tender).
8. Top with Daddy’s BBQ Sauce Sweet & Spicy or Brown Sugar for 30 more
minutes of cooking. Let stand 10 minutes before serving. Another option is to
serve the sauce on the side.
http://www.justgrillinflorida.com/category/recipes/beef/
Apple Butternut Squash Soup
