Jack-O-Lantern Layered Mexican Dip
Just Grillin carries bold ingredients for Jack-O-Lantern Layered Mexican Dip:1 - 16 oz. can of refried beans
1 - 4.5 oz. can of chopped green chiles
1/2 cup sour cream
1/2 cup mayonnaise
2 avocadoes, peeled and diced
2 Tbsp. fresh lemon juice
1 cup Stonewall Kitchen Black Bean Salsa
4 scallions, chopped
2 cups shredded orange cheddar cheese
Blue corn tortilla chips, triangle shape
Sliced black olives, drainedDirections:1. Preheat grill or oven to 350 degrees F.
2. In a greased deep pie dish, spread the refried beans and then layer the green chiles.
3. For the next layer combine the sour cream and the mayonnaise and spread over the chiles. Continue layering the avocadoes, lemon juice, Stonewall Kitchen Black Bean Salsa, scallions, and cheddar cheese.
4. Bake for 20-30 minutes until heated through and bubbly.
5. Decorate top of dip with three tortilla chips forming the eyes and nose of the jack-o-lantern. Use the sliced black olives to form a mouth.
6. Serve hot with additional tortilla chips.
http://www.justgrillinflorida.com/category/recipes/appetizers-1/
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, September 29, 2012 12:00 pm - 2:00 pm
If the incredible flavor and kick of horseradish heat excites you then you will enjoy our Grilled Steak marinated with Stonewall Kitchen Horseradish Mustard Sauce and our spicy slaw created using the same horseradish mustard sauce.
http://www.justgrillinflorida.com/cooking-calendar/
Cheddar Herb Biscuits with Smoked Turkey and
Cranberry Horseradish Sauce
Just
Grillin carries bold ingredients for Cheddar Herb Biscuits
with Smoked Turkey and Cranberry Horseradish Sauce:
1 box Stonewall Kitchen Cheddar Herb Biscuit Mix
1/3 lb. sliced, smoked deli turkey
1 jar Stonewall Kitchen Cranberry Horseradish Sauce
1 Tbsp. Stonewall Kitchen Horseradish Mustard
Mayonnaise to taste
2 Tbsp. finely chopped chives
Directions:
1. Make Stonewall Kitchen Cheddar Herb Biscuits according to package
directions. Roll dough to 1/2 inch thickness and cut into 1 3/4 inch rounds.
Bake until golden brown.
2. While baking, slice deli turkey into small circles with a cookie cutter, slightly
larger than the muffins.
3. In a bowl, mix 1/2 jar Stonewall Kitchen Cranberry Horseradish Sauce with
Stonewall Kitchen Horseradish Mustard and 1 TBSP of mayonnaise or more, to
taste.
4. Mix until creamy, add the chopped chives and set aside.
5. Cut through each muffin horizontally, removing the tops.
6. Spread each bottom generously with Horseradish Sauce.
7. Place 2 rounds of smoked turkey over sauce and replace top.
8. Set on an attractive tray, garnishing with additional parsley and chives if
desired.
http://www.justgrillinflorida.com/category/recipes/sandwiches-1/
Stainless
Steel Potato Grill Rack - If you love baked potatoes, wait until you taste potatoes that have been
grilled. Our stainless steel potato grill rack cooks four potatoes at a time and
conducts heat inside the potatoes for faster cooking. Add fresh washed potatoes
onto the upright prongs, brush with olive oil or butter, season generously with
salt and pepper, and add the potato filled rack onto your grill. Soon you will
be enjoying the best potatoes ever grilled.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Mustard Encrusted Rack Of Lamb
Just Grillin carries bold ingredients for Mustard Encrusted Rack Of Lamb:
2
(1/2 pound) racks of lamb, very well trimmed of fat, and chine bone removed
2 tablespoons Stonewall Kitchen Roasted Garlic Oil
1/4 cup toasted bread crumbs
1 1/2 tablespoons finely chopped flat leaf parsley
1/4 teaspoon salt or to taste
Freshly ground black pepper to taste
2 tablespoons Stonewall Kitchen
Horseradish Mustard
Directions:
1.
Preheat grill or oven to 400 degrees F.
2. Brush lamb racks with a small amount of Roasted Garlic Oil. Place fat side
down in a heavy, low baking dish and bake for 15 minutes.
3. Meanwhile, combine bread crumbs, parsley, salt and pepper in a small bowl.
4. Turn racks over, brush with Horseradish Mustard, and pat on bread crumb
mixture. Drizzle on remaining oil and continue cooking for 10 to 12 minutes for
medium-rare meat.
5. Remove racks and let stand 3 to 4 minutes before cutting into chops.
http://www.justgrillinflorida.com/category/recipes/lamb-1/
Cast
Iron Plancha - Is the best way to cook Spanish-style
seafood and vegetables over a charcoal, gas, or wood grill. Our cast iron
Plancha gives food a crispy outer grilled sear while remaining juicy on the
inside, and is perfect for anything that tends to break apart or dry out of the
grill: fish, shrimp, and vegetables.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Garlic
Rosemary Citrus Sauce - This classic Italian blend
of garlic, rosemary and citrus is versatile and vibrant, and is perfect as a
marinade, glaze or dipping sauce. The robust flavors of garlic and rosemary
will add an enticing accent to your chicken, rice or vegetable salads.
Grilled Lamb Chops with Garlic Rosemary Citrus Sauce
Just
Grillin carries bold ingredients for Grilled Lamb Chops with Garlic Rosemary Citrus Sauce:
1 bottle Stonewall Kitchen Garlic
Rosemary Citrus Sauce
4-(6 oz.) lamb chops
Salt and pepper to taste
Directions:
1. Generously season the lamb chops with salt and pepper.
2. Brush on the Stonewall Kitchen Garlic Rosemary Citrus Sauce.
3. Place the chops on the grill; cook until halfway to desired doneness.
4. Turn over the chops, brush again with sauce and finish cooking.
http://www.justgrillinflorida.com/category/recipes/lamb-1/
Artichoke Spinach Stuffed Mushroom Caps
Just Grillin carries bold ingredients for Artichoke Spinach Stuffed Mushroom Caps:1 .5-ounce packet Stonewall Kitchen’s Artichoke Spinach Dip Mix4 ounces cream cheese, room temperature
1/4 cup sour cream
24-30 mushrooms, cleaned and stems removed
1/4 cup Panko bread crumbs
1 tablespoon butter, melted
1 tablespoon Parmesan Cheese, grated
1 teaspoon fresh parsley, choppedDirections:1. Preheat grill or oven to 350 degrees F.
2. Combine the Stonewall Kitchen Artichoke Spinach Dip Mix, cream cheese, and sour cream. Mix until uniform. Chill 20-30 minutes. Stuff each mushroom cap with mixture. Place on a greased baking sheet.
3. Make seasoned crumb topping by combining the breadcrumbs, melted butter, Parmesan cheese, and parsley. Toss until uniformly mixed. Top each mushroom cap with crumb topping. Bake for 15-30 minutes until filling has melted, the crumb topping is golden brown and the mushrooms are soft. If mushrooms are done before the crumbs are golden, place mushrooms under the broiler until crumbs brown. Serve immediately.
http://www.justgrillinflorida.com/category/recipes/appetizers-1/
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, September 22, 2012 12:00 pm - 2:00 pm
Stonewall Kitchen’s Artichoke Spinach Dip Mix is more than a classic crowd favorite appetizer, it is also the perfect ingredient for our Artichoke Spinach Stuffed Mushroom Caps.
http://www.justgrillinflorida.com/cooking-calendar/
C
hicken Chili
Just Grillin carries bold ingredients for Chicken Chili:
2 1/2 - 3 pounds boneless, skinless chicken breast
2 tablespoons oil of choice
1 large onion, diced
4 cloves garlic, chopped
2 cans (14.5 oz each) chicken broth
1 bottle Stonewall Kitchen's Maple Chipotle Grille Sauce
1/4 cup chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh jalapeno, chopped
Directions:
1. Heat 1 tablespoon of oil over medium heat. When
hot, add chicken pieces and cook until chicken is no longer pink in the center.
2. Remove chicken from pan and discard cooking liquid.
3. Heat remaining oil over medium heat. When hot, add diced onion. Cook until
slightly soft; then reduce heat to medium-low and add chopped garlic. Stir
occasionally.
4. When onion is translucent, add chicken broth, chicken, Maple Chipotle Grille
Sauce, chili powder, cayenne and peppers.
5. Simmer for 2-3 hours, uncovered.
6. For best results, after summering, refrigerate overnight. When ready to
reheat, simmer uncovered an additional 2 hours, stirring occasionally until
sauce thickens and chicken breaks apart.
http://www.justgrillinflorida.com/category/recipes/chicken-1/
Seafood
Rack - Did you know there’s nothing like using a grill’s dry and high heat to
bring out the salty juiciness of oysters, clams, and mussels. Our stainless
steel seafood rack is designed to hold shellfish flat during grilling, while
keeping their succulent juices where they belong, in the shellfish, and not on your burners or coals.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Burgundy
Beef Brisket
Just Grillin carries bold ingredients for Burgundy
Beef Brisket:
3-4 pound beef brisket
1/2 cup plus 1 tablespoon Stonewall
Kitchen’s Burgundy Marinade
2-tablespoon light olive oil
1 Tablespoon butter
2 cloves garlic
3/4 cup carrots, 1-inch dice
3/4 cup celery, 1-inch dice
1 medium leek, 1-inch dice
1/2 cup red wine, such as burgundy
4 cups beef stock
2-tablespoon tomato paste
Directions:
1. Place beef brisket in a large Ziploc bag with 1/2 cup Stonewall Kitchen
Burgundy Marinade. Marinate 8 hours or preferably over night, periodically
massaging the marinade into the meat.
2. Heat olive oil in a Dutch oven. When hot shake excess marinade off of the
brisket, place meat in pan and brown on all sides. Remove brisket and set
aside. Drain excess oil from pan.
3. Add butter, carrots, celery, and leeks. Sauté and stir to deglaze the pan
removing the brown bits from the bottom of the pan. Cook vegetables until soft.
Add the red wine simmer 2 minutes. Place the brisket back in the pan along with
the tomato paste, 1 tablespoon Burgundy Marinade and enough beef stock to cover
the meat. Heat to a simmer.
4. Cover the pot and place in a 350 degree F oven allowing to cook 2-2 1/2
hours until the meat is fork tender. Place meat on a serving platter. Drain fat
from sauce. Pour sauce through a strainer removing the vegetables. Spoon sauce
over brisket.
http://www.justgrillinflorida.com/category/recipes/beef-1/
BBQ
Wing Rack - If you are ready to cook your favorite wings and grilling is your first
choice, then we have a BBQ wing rack that will be perfect for your next
cookout. Are you ready to eliminate the need to flip your chicken wings while cooking
12 wings, thighs, and drumsticks evenly? Our
BBQ wing rack is made of heavy duty gauge stainless steel, includes a removable
grill pan, and folds flat for easy storage.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Grill
Honey - Is specially-selected 100% pure varietal honey, robust enough to stand
up under fire. Add distinctive flavor to a marinade or crisply caramelize
seafood, meat, and poultry on the grill. Smoky sweetness for basting and
marinating, it pairs beautifully with vegetable kabobs or maple-planked wild
salmon. The aroma from your backyard Bar-B-Que will amaze you. KSA Kosher
Certified.
Crock Pot Honey Sesame Chicken
Just
Grillin carries bold ingredients for Crock Pot Honey Sesame Chicken:
2.5
pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup Savannah Bee Company’s Grill Honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 clove garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
1. Season
both sides of chicken lightly with salt and pepper, put into crock pot.
2. In a small bowl, combine Savannah
Bee Company Grill Honey, soy sauce, onion, ketchup, oil, garlic and
pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 - 2
1/2 hours, or just until chicken is cooked through.
3. Remove chicken from crock pot, leave sauce.
4. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into
crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for
ten more minutes or until slightly thickened.
5. Cut chicken into bite size pieces, then return to pot and toss with sauce
before serving.
6. Sprinkle with sesame seeds and serve over rice or noodles.
http://www.justgrillinflorida.com/category/recipes/chicken-1/
Old Farmhouse Chutney Cheese Ball
Just Grillin carries bold ingredients for Old Farmhouse Chutney Cheese Ball:16 oz. cream cheese, softened
1/2 cup Stonewall Kitchen’s Old Farmhouse Chutney
1/4 cup green onion – diced
1 clove garlic – crushed
dash of salt
dash of pepper
1/2 cup Colby cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/2 cup pecansDirections:1. Mix together the cream cheese, Old Farmhouse Chutney, scallion, garlic, salt and pepper.
2. Fold in the Colby and Monterey jack cheeses.
3. Form the mixture into a ball and roll it into the chopped pecans.
http://www.justgrillinflorida.com/category/recipes/appetizers-1/
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, September 15, 2012 12:00 pm - 2:00 pm
Garlic Bread and Tomato Bruschetta are appetizers that are easy enough to add
to any meal when using Stonewall Kitchen’s Roasted Garlic Bread Spread
and Tomato Herb Bruschetta Spread
http://www.justgrillinflorida.com/cooking-calendar/
Daddy’s
BBQ Burgers
Just Grillin carries bold ingredients for Daddy’s BBQ Burgers:
ground beef
1 to 1 1/2 Tbsp. of Daddy’s BBQ Sweet Love Original Rub
2 Tbsp. Daddy’s BBQ SauceDirections:
1. To each pound of ground beef, add the following 1 to 1 1/2 Tbsp. of Daddy’s
BBQ™ Sweet Love™ Original Rub and 2 Tbsp. Daddy’s BBQ™ Sauce (too much sauce
will make your burgers fall apart).
2. Form into patties (theses burgers will cook best when they are between 1/4
and 1/3 lb. each).
3. Grill burgers (do not push down on the burgers and watch the flame on your
grill, as Daddy’s BBQ™ Sauce will cause flare-ups that might just blacken those
burgers).
4. Serve to tailgaters and enjoy the best burgers you’ve ever had!
http://www.justgrillinflorida.com/category/recipes/sandwiches-1/
Stainless Chili Pepper
Roasting Rack and Corer Set - How does stuffed jalapeno peppers hot off your grill sound? Our stainless
steel pepper rack holds up to 18 peppers upright so you can stuff them with
your favorite cheeses, vegetables, etc., and feel secure that the stuffing will
stay inside the peppers as they are grilled. The serrated edge of the pepper
corer cuts off the top of the pepper and scoops out the pulp with just a twist.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Maine Maple Champagne Mustard Grilled Pork Medallions
Just Grillin carries bold ingredients for Maine Maple Champagne Mustard Grilled
Pork Medallions:
1 jar Stonewall Kitchen’s Maine Maple Champagne Mustard
2 lbs. Pork loin, trimmed
2 bunches asparagus, trimmed
1 cup Stonewall Kitchen’s Roasted Garlic VinaigretteDirections:
1. Slice pork into 4 oz. medallions and rub both sides with mustard and let sit
refrigerated for about 1 hour.
2. Combine asparagus and vinaigrette in a bowl to marinate for about 20
minutes.
3. Preheat grill to medium high heat.
4. Grill pork on both sides for about 3-4 minutes and remove onto a serving
platter.
5. Place asparagus on grill crosswise and grill for about 2-3 minutes.
6. Remove onto same serving platter and serve.
http://www.justgrillinflorida.com/category/recipes/pork-1/
Hamburger
Press – Grilling 101: uniform patties cook evenly on
the grill. Use our cast aluminum or plastic hamburger presses to create uniform
patties. Your hamburger’s thickness can be adjusted by
the pressure you apply. Move your hamburger patties easily to the grill or
freezer by lining our hamburger presses with plastic wrap or parchment paper. An
evenly grilled hamburger will win the crowd every time.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Pomegranate Grille Sauce - The tart refreshing taste
of ruby red pomegranates blends perfectly with the subtle sweetness in the
sauce to make it incredibly delicious with chicken, pork or fish.
Pomegranate Braised Chicken
Just
Grillin carries bold ingredients for Pomegranate Braised Chicken:
2-1/2 pounds cut-up bone-in chicken
2 Tbsp. olive oil
1/4 cup butter
1 cup leeks, chopped
1/2 cup white wine
1 bottle Stonewall Kitchen’s Pomegranate
Grille Sauce
Directions:
1. In a Dutch oven (or pan that can go from the stove top to the oven with
a lid) melt the butter and add the olive oil over medium high heat.
2. Braise the chicken pieces and cook until browned and the skin is crisp on
both sides.
3. Remove chicken and add the chopped leeks. Cook until tender.
4. Add the wine and Stonewall Kitchen Pomegranate Grille Sauce to the leeks.
Stir until combined.
5. Return chicken to the pot skin side down. Cover and bake in a 350 degree F
oven for 1-1/2 hours turning once halfway through the cook time. The chicken
should be tender and falling away from the bone. Remove from the oven. Remove
chicken, skim and discard the clear fat from the sauce. Serve the chicken and
the sauce over your favorite rice dish.
http://www.justgrillinflorida.com/category/recipes/chicken-1/
Crowd Pleasing Chutney Spread
Just Grillin carries bold ingredients for Crowd Pleasing Chutney Spread:
2-8 ounce packages cream cheese, softened
3 tablespoons curry powder
1 teaspoon salt
1 jar Stonewall Kitchen’s Old Farmhouse Chutney
1/4 cup scallions, sliced
10 strips bacon, cooked well, drained, and crumbled
1/4 cup finely chopped smoked almonds or sesame seed
Directions:
1. In a small bowl, combine the cream cheese, curry powder, and salt. Stir with a spoon until thoroughly mixed.
2. Spread the cheese mixture on the bottom of a 10-inch quiche dish.
3. Puree the chutney in a blender or food processor. Spread chutney on top of the cheese mixture.
4. Spread the scallions evenly over chutney layer. Sprinkle the bacon and almonds on top.
5. Serve with Melba toast or wheat crackers.
Note: May be prepared a day ahead and stored in the refrigerator.
http://www.justgrillinflorida.com/category/recipes/appetizers-1/
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, September 8, 2012 12:00 pm - 2:00 pm
Enjoy Roast Pork Loin coated with Stonewall Kitchen’s Blue Cheese Herb Mustard, an explosion of tantalizing flavors created from the mixture of tasteful blue cheese and crafted herb mustard.
http://www.justgrillinflorida.com/cooking-calendar/
Cowboy Meatballs
Just Grillin carries bold ingredients for Cowboy Meatballs:
1 pound pre-made meatballs
or 30 of your homemade special meatballs (cooked)
1 jar Stonewall Kitchen’s Honey Barbecue Sauce
1 clove garlic, minced
1 small onion, chopped
1 medium jalapeno, seeded
and chopped
One 14 ounce can diced
tomatoes in green chilies (chefs recommend Hunts brand)
1/4 cup fresh cilantro, chopped
1 Tbsp. butter
Sea Salt and Mixed Peppercorns, to
taste
Directions:
1. Melt butter in a
skillet.
2. Sauté onions, garlic and jalapeno until soft.
3. Add the Stonewall Kitchen Honey Barbecue Sauce and tomatoes and stir to
blend.
4. Add the meatballs and simmer on low heat for about 30 minutes or until
meatballs are heated through.
5. Add cilantro and salt and pepper to taste.
6. Serve in an attractive bowl with skewers.
http://www.justgrillinflorida.com/category/recipes/appetizers-3/
Vertical
Chicken Roaster Wok - Now you can roast a chicken that
is flavorful, moist, and tender. Fill the cylinder with your favorite beer,
wine, fruit juice, or marinade and place your chicken vertically over the
cylinder. Roasting your chicken this way will marinate your bird from the
inside, making the best chicken you have ever tasted. You can also use the wok
to grill your favorite vegetables.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/
Stuffed Chicken Breasts Mole
Just Grillin carries bold ingredients for Stuffed Chicken Breasts Mole:
Serves 4:
4 poblano or Cubanelle chilies
4 boneless skinless chicken breast halves
4 ounces Monterey Jack Cheese, sliced 1/4-inch thick
Breadcrumbs:
1/2½ cup plain breadcrumbs
1 tablespoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/4 cup olive oil
Sauce:
1/2 bottle Stonewall Kitchen’s Mole
Sauce
1/4 cup scallions, chopped
Directions:
1. Roast peppers on a baking sheet directly on a grill or under the broiler
until tender and charred on all sides.
2. Place cooked peppers in a bowl and cover with plastic wrap. Allow to sit 30
minutes.
3. Peel skin off cooled peppers. Slice pepper open and remove stems and seeds,
try to keep the pepper as whole as possible.
4. Pound chicken breast to 1/4-inch thickness. Place a pepper on top of each
breast.
5. Top peppers with slices of Monterey Jack Cheese. Roll each breast up.
6. In a small bowl combine breadcrumbs, chili powder, cumin, and salt and
pepper.
7. Brush rolled chicken breast with olive oil. Dip in seasoned breadcrumbs.
Place in a greased baking dish seam side down. Chill in refrigerator 1 hour.
8. Preheat grill or oven to 400 degrees F. Bake chicken 25 minutes. Top with
mole sauce and scallions. Return to grill or oven for another 15-20 minutes
until sauce is bubbly and the chicken is cooked through (an internal
temperature of 165 degrees F). Serve hot.
http://www.justgrillinflorida.com/category/recipes/chicken-1/
Jack-O-Lantern Layered Mexican Dip
