What you should prepare for Christmas Eve tonight...

Smoked Honey Glazed Ham

Have today off? Well perfect, go ahead and cook this for dinner tonight on your grill. Who doesn't love ham?  This is a great way to take a regular cooked ham and turn it into something spectacular by applying a spicy rub and placing it in a smoker. Let it smoke for a long while and it will taste great.

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: Serves up to 12

Ingredients:

• 1 6 pound "ready to eat" ham
• 1 cup pineapple juice
• 3/4 cup chicken stock
• 1/2 cup honey
• 1 1/2 tablespoon vegetable oil
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 2 teaspoon dry mustard
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cloves

Preparation:

The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. Remove foil. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking, prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

Sunday's Appetizers

Fried Mozzarella Pepperoni Sticks

Fried Mozzarella-Pepperoni Sticks ~ Made EasyServes 6
12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top.  Fold corners over cheese.  Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375o F.  Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce

Tuesday's Cookbooks- August 27th 2013

The NFL Gameday Cookbook

By: Dr. BBQ Ray Lampe

This is a great cookbook for tailgating season and all of our copies in the store are signed by the Dr. BBQ himself! The fans are roaring, the pigskin is flying, and only one thing is    missing . . .grub.  Acclaimed author Ray "Dr. BBQ" Lampe has created this cookbook specifically for NFL fans, with delicious recipes easy enough for the novice chef and also designed to travel to the game. Although most recipes center around the tailgater's sacred grill, the cookbook also includes sections on sandwiches, side dishes, desserts, and refreshing drinks. With photos of memorable NFL moments and 150 delicious recipes, like Bloody Mary Chicken Wings and Whiskey-Marinated Rib-eye Steaks, this game day cookbook ensures that the chef will be the star of this year's Super Bowl party.

Friday What's For Lunch- August 9th 2013

Crispy Southwest Wraps

Ingredients

1	cup cooked rice, warm or at room temperature
1	cup cooked, shredded chicken
1	can black beans, rinsed and drained
1	green onion, finely sliced (white and green parts)
½	red or green pepper, diced
¼	cup fresh cilantro, chopped
	juice of 1 lime
½	tablespoon chili powder
1	teaspoon ground cumin
½	teaspoon garlic salt
2	cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
	Sour cream (optional)
6	burrito-sized flour tortillas

Directions

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Wednesday What's For Dinner- August 7th 2013

BBQ Pork Burgers

You know Just Grillin is all about burgers and we came across this tasty recipe that would be great for dinner- we are going to try these tonight.  My two favorite things are BBQ and burgers. Don't these look delicious?

INGREDIENTS

• For the slaw
• 1/4 cup mayonnaise
• 1 tablespoon milk
• 1 1/2 teaspoons white wine vinegar
• 2 cups thinly sliced green cabbage
• 1/2 cup very finely shredded carrot
• 1 tablespoon thinly sliced fresh chives or scallions
• Salt and freshly ground black pepper
• For the pork burgers
• 1/2 cup your fave bottled tomato-based barbecue sauce
• 1/4 teaspoon cayenne
• 1/2 to 3/4 teaspoon salt, or to taste
• 1 tablespoon white wine vinegar
• 1 1/2 pounds ground pork
• 1/4 teaspoon freshly ground black pepper
• Olive oil, for the grill rack
• 4 buns or kaiser rolls, split and toasted or grilled

DIRECTIONS

• Make the slaw
• 1. Whisk together the mayonnaise, milk, and vinegar in a large bowl until smooth. Add the cabbage, carrot, chives, and salt and pepper to taste and toss to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate it for up to 8 hours.
• Make the pork burgers
• 2. Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
• 3. Stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar in a small bowl until combined.
• 4. Gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons of the barbecue sauce mixture until combined. Do not overmix. Form the mixture into 4 patties, each about 4 inches in diameter and 3/4 of an inch thick, being careful not to pack the pork too tightly.
• 5. Oil the grill rack and then grill the burgers, flipping them every few minutes, until just cooked through, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon or more of the barbecue sauce mixture, flip again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.
• 6. Assemble the burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab the napkins.

Wednesday What's For Dinner- July 24th 2013

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions:

1.

Preheat grill to 400 degrees F.

2.

Coat chicken with oil and place on grill. Cook for 20 minutes on each side, then remove from heat and chop.

3.

In a large saucepan, stir the chicken together with carrots, peas, and celery. Add enough water to cover the chicken and vegetables. Place saucepan on grill and cook with the lid closed for 10 minutes, then pour off any water remaining.

4.

In a deep skillet on the grill, melt butter and cook onions in hot butter for about 10 minutes. Add flour and celery seed, then salt and pepper to taste. Add chicken broth and milk, and bring to a low boil. Simmer for about 10 minutes to thicken. Remove from heat.

5.

Place pie crust in pie pan, then pour chicken mixture into the pan. Cover with the milk mixture, then place the top crust on the pie and cut a few holes (decoratively) in the crust.

6.

Place pie on grill and close the lid. Cook for 30 minutes, let stand off the heat for 10 minutes, and serve.

Happy National Hot Dog Day! July 23rd 2013

Garden Dog

The Day is here! The hot dog is one of America's favorite past time food.  A simple link can be decorated with any topping to cater to your tastes. Last month, Just Grillin sampled bacon wrapped cheddar hot dogs and they were a hit.  We found another twist to your classic dog- a "Garden Hot Dog".  

Ingredients:

• 8 hot dogs or polish sausages
• 8 hot dog buns
• 8 oz. cream cheese, softened
• 1 cup thinly sliced radishes
• 1 cup thinly sliced cucumbers
• 1/4 cup thinly sliced red onion
• 1 Tb. fresh chopped dill
• 1 Tb. Musselman's Apple Cider Vinegar
• 2 Tb. olive oil
• 1 Tb. honey
• Salt and Pepper

Directions:

1. Preheat the grill. Pour the Musselman's Apple Cider Vinegar, olive oil and  honey in a medium bowl. Whisk well, then thinly slice the radishes, cucumbers, and onion and place them in the bowl. Top with fresh dill and toss to coat. Salt and Pepper to taste and set aside.
2. Spread one ounce of cream cheese on each hot dog bun. Place the hot dogs in the buns and set them on a baking sheet. Bake the hot dogs for 5-8 minutes until the hot dog in warmed through and the cream cheese in melted. Top each hot dog with the veggie salad and serve warm.

July 19th 2013

Birthday Cake Leftovers

After a fun filled day of birthday festivities, what do you do with your left over birthday cake? I started researching all the possibilities and I did not realize all the different recipes one could use! Yesterday was Heather's Birthday and there is a solid 2/3 of the birthday cake left.  Here are 30 different ideas you could do with left over Birthday cake!

1. Enjoy it the morning after, straight from the fridge or freezer. It's not elegant, but it has its charms.
2. Birthday Cake Bread Pudding.
3. Leave it at the bus stop in a tupperware container with a note for someone to find it. I'd eat that if I found it at a bus stop.
4. Birthday Cake French Toast.
5. If it's cupcakes...Bake 'em in MORE cupcakes!
6. Chocolate Covered Cake on a Stick. Hey, they do it with cheesecake and Key Lime pie!
7. Use one of these tricks to bring it back to life.
8. Cake Crumb Cookies. I'd never heard of them til today!
9. If one of them was a cheesecake, make a Grilled Cheesecake.
10. Make trifle.
11. More specifically, make a "Russian Cake" or "Creole Truffle". 
12. Share it with the public (that's what I do at my store!).
13. BIRTHDAY CAKE SHAKE!
14. Crumble it up and use it as an ice cream topping or mix-in.
15. Use it as a cinnamon roll filling! Like this recipe, but with cake instead of cookie dough.
16. Slice it into thin slivers and use it to line a pie plate. Prepare a batch of your favorite no-bake pudding or cream pie filling, and pour it into the cake-sliver "crust". Possible flavor combinations: Hummingbird cake with banana pudding filling.
17. Crumble it and make cake pops, adding a little extra frosting or butter if needed to make the filling hold together; coat with melted chocolate or candy coating as in this recipe.
18. Similar, but with booze: make rum balls.
19. Make Birthday Cake Soup.
20. Make "chocolate salami". No, I am not kidding. And no, I didn't invent it, but I'm glad it exists.
21. Use two thin slices as the bookends to an especially decadent ice cream sandwich.
22. Make a cake-plate sampler and share it with your next-door neighbors. Extra points if you give it to a neighbor you've never met before.
23. Make cake croutons, the perfect topping for candy salad!
24. Use it (cake only, no frosting) to line a tart or pie pan before baking (it will keep things from sticking).
25. Make a charlotte, using sliced birthday cake in place of bread or ladyfingers.
26. Crumble up an entire slice and bake into a batch of brownies. You'll be rewarded with crunchy bits and swirls of buttercreamy frosting. 
27. Top it with jam and eat instead of toast for breakfast. Healthy!
28. Birthday cake cereal. Cut it into half-inch cubes and put in a bowl. Pour milk over it and eat with a spoon. Better than granola!
29. Cube it and entomb it in an awful but awesome-looking jell-o mold.
30. Deep-fry it. On a stick, if desired.

Scrumptious Summertime Snack- July 12th 2013

Red Velvet Ice Cream

In the midst of summer, whipping up some ice cream sounds great doesn't it? Today since it's so hot out ice cream would be a great way to conquer your sweet cravings.  If it's easy that easy to make a cake flavor into ice cream, sign me up!

Ingredients:
1 cup heavy cream
3 egg yolks
1/4 cup sugar (sweeten to taste)
1 cup buttermilk or crème fraiche
1-2 tablespoons unsweetened cocoa powder
1-2 teaspoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Method:

1. Bring cream to a simmer. Meanwhile, thoroughly whisk together egg yolks and sugar.

2. Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.

3. Stir in buttermilk or crème fraiche, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and leave to cool. Cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). I placed mine in the freezer for 45 minutes to expedite things.

4. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to a covered container and place in your freezer for at least 2-4 hours to get the best consistency.

A Tasty Treat for the 4th

Blueberry Cobbler

Serves 6 to 8 

For the Filling
2 pints or 1-1/2 pounds fresh blueberries
1/4 cup granulated sugar
1/4 cup soft brown sugar
Pinch of salt
Zest of 1 small lemon, plus 2 Tablespoons juice
2 Tablespoons corn starch

For the Topping
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
6 tablespoons cold butter, cut into small pieces
1/4 cup granulated sugar, plus 1 tablespoon
3/4 cup heavy cream, plus 2 Tablespoons
1 large egg yolk
1/2 teaspoon vanilla extract

1. Preheat over to 375°F. In a medium bowl, combine all the ingredients for the filling and mix well. Transfer to a 1-1/2 quart baking dish.
2. Make the topping: In a large bowl, stir together the all-purpose flour, baking soda, salt and cinnamon. Add the butter, and using your fingers or a couple of knives, cut or rub the butter into the flour mixture until it resembles coarse bread crumbs. Stir in the sugar. Whisk together 3/4 cup of the cream, egg yolk and vanilla extract in a bowl or jug. Pour the cream mixture into the cobbler crumbs and mix lightly to combine until a soft dough forms.
3. Drop spoonfuls of the cobbler topping over the blueberry filling, leaving a few gaps between the mounds. Brush the dough with the remaining heavy cream and sprinkle over the remaining sugar.
4. Bake for 30 to 40 minutes, until the filling is bubbling and the cobbler topping is golden brown. If it is browning too quickly, cover with foil. Leave to cool for at least 20 minutes, and serve warm or at room temperature, with vanilla ice cream or whipped cream.

Monday's Specialty Sauce- July 1st 2013

Pomegranate Grille Sauce

Mix up the 4th with a Pomegranate Grille Sauce on all of your meats you throw onto your grill! 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. Not only is it nutritious, it's delicious!













Pomegranate Braised Chicken

Ingredients:

• 2-1/2 pounds cut-up bone-in chicken
• 2 tablespoons olive oil
• 1/4 cup butter
• 1 cup leeks, chopped
• 1/2 cup white wine
• 1 bottle Stonewall Kitchen 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.

Wednesday What's For Dinner- June 26th 2013

Chicken Broccoli Casserole

Ingredients: 

• 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts  – Break up in small pieces
• 3 cups Grated Cheddar Cheese divided
• 2 tubes Ritz Crackers
• 1  stick melted butter
• 1 tablespoon poppy seeds
• SAUCE:
• ⅓ cup Butter- melted
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
• 2 Cups Milk
• 1½ cups of the above Cheddar Cheese

Directions:

1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Friday What's For Lunch? June 21st 2013

Grilled Chicken Wrap

Instead of going through the drive- thru for lunch to get a wrap, Detour to your house throw some chicken on the grill and make homemade grilled chicken wraps. 


Ingredients:

2 boneless, skinless chicken breasts
Juice from one lemon
6 lettuce leaves (green leafy kind)
1 tomato, seeded and chopped
3 large tortillas, any flavor you like
¼ cup Light Ranch dressing
Salt and pepper
1 cup shredded cheese
1 tablespoon olive oil

Directions: 
Heat your grill to medium/high and lightly coat with olive oil. Generously salt and pepper both sides of your chicken breasts. Place onto grill and cook each side for about 10 minutes. Baste with lemon juice often. Once fully cooked, remove from heat and let them to sit for at least 5 minutes. This keeps the juices in. Now cut chicken into slices and set aside. Take out your tortillas and spread lightly with Ranch dressing. Place lettuce first, then chicken, tomato and cheese into each tortilla. Fold in the sides and wrap it up so it looks like a burrito, ends closed. Place on grill and press down with a spatula just long enough to leave pretty grill marks. Do this for both sides. Now cut on a diagonal and serve. Delicious and healthy!

Prepping Drinks with the Grill- June 19th 2013

Grilled Lemonade

Who would have thought you could mix up the flavors of lemonade by adding fruit on the grill to accentuate the fruity flavors.  This concept adds a unique smoky flavor to your favorite summer time drink.  Try this recipe this weekend!












Ingredients: 

• 16 lemons, halved
• 1 cup sugar, plus more add needed
• 5 cups water, divided
• 1/2 cup honey
• 2 sprigs rosemary
• Ice

Directions:

1. 1. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place sugar in a medium-sized disposable aluminum pan. Dip each of the lemons, cut side down, into sugar. Place lemons on grill, cut side down, and cook until browned, about 5 minutes. Remove from grill.

   2. Add 2 cups of water, honey, and rosemary to pan with sugar. Place pan on grill and whisk until sugar is completely dissolved. Remove from grill and discard rosemary sprigs.

   3. Squeeze lemons into a large large bowl. Pour in honey and sugar syrup and 3 additional cups of cold water and stir to combine. Add additional water or sugar to taste. Transfer to large pitcher, pouring through a fine mesh strainer for a smoother lemonade, if desired. Add in ice to cool, then serve.