Wednesday’s What’s for Dinner - May 1, 2013

Chicken Enchiladas 

 Excited  for Cinco de Mayo? JG is! Start celebrating with this delicious recipe tonight!
INGREDIENTS: 
Serves 8

3/4 lbs. boneless chicken breasts grilled or baked and sliced
3 cups cooked rice
15 oz. (1 can) black beans, rinsed and drained
1/2 tsp. ground cumin
1 1/2 cups Stonewall Kitchen Salsa Verde
Salt and pepper to taste
1 cup sour cream
8 8-inch flour tortillas
1 1/2 cups shredded cheese (such as Monterey Jack, Colby, or Cheddar) 


DIRECTIONS:
Preheat oven to 350 degree F. Grease a 9x13-inch baking dish.

1. Combine the rice, beans, cumin, 1/2 cup Salsa Verde, and salt and pepper to taste, mix well.
2. Place 1/2 cup rice mixture down the center of each tortilla.
3. Top rice with 2 tablespoons sour cream. Divide chicken evenly and place over sour cream. Roll tortilla to enclose filling and place in the baking dish side by side.
4. Top enchiladas with remaining 1 cup Salsa Verde. Sprinkle shredded cheese over sauce.
5. Bake for 30 minutes or until enchiladas are heated through and the cheese is melted. Serve hot with extra salsa, sour cream, and guacamole if desired.

Sunday’s Appetizers - Feb 24, 2013

Irish Corned Beef Dip

Just Grillin carries bold ingredients for Irish Corned Beef Dip:
2 pkg. (8 oz.) cream cheese
1 cup sour cream
1/4 cup onions or shallots, chopped
8 oz. deli corned beef, shaved
1 cup chopped pecans
3 Tbsp. butter
3 Tbsp. Stonewall Kitchen Horseradish Mustard
1/4 cup fresh parsley, finely chopped
chives, chopped for garnish
1 box crackers

Directions:
1. Place cream cheese in a medium size microwave able bowl
2. In a sauté pan, melt butter over medium heat
3. Add the shallots or onions and sauté until transparent, about 4 minutes
4. Add the chopped pecans and sauté for an additional 2 minutes
5. Remove from heat
6. Place the corned beef in a food processor or mini chopper and pulse until crumbly
7. Microwave the cream cheese until soft and warm but not soupy
8. Stir in the sour cream and Stonewall Kitchen Horseradish Mustard
9. Add shallot mixture and crumbled corned beef, mix well
10. Transfer to a serving bowl and garnish with chopped chives
11. Serve with Stonewall Kitchen Down East Crackers

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

Sunday’s Appetizers - Mar 3, 2013

Artichoke, Spinach and Crab Dip

Just Grillin carries bold ingredients for Artichoke, Spinach and Crab Dip:
1 .5-ounce package Stonewall Kitchen Artichoke Spinach Dip Mix
4 ounces cream cheese, room temperature
1/4 cup sour cream
2 tablespoons milk
6 ounces fresh crabmeat

Directions:
Combine Stonewall Kitchen Artichoke Spinach Dip Mix with cream cheese, sour cream and milk. Add crabmeat. Mix until uniform. Place in a serving dish. Heat in microwave 30 seconds. Remove and stir. Heat an additional 30-60 seconds (microwave ovens may vary, adjust cooking times accordingly). Stir and serve hot.

http://www.justgrillinflorida.com/category/recipes/appetizers-4/

Sunday’s Appetizers - Mar 10, 2013

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/

Sunday’s Appetizers - Mar 17, 2013

Pumpkin Caramel Cream Cheese Spread- Makes ½ cup

Just Grillin carries bold ingredients for Pumpkin Caramel Cream Cheese Spread:
4 ounces cream cheese, softened
2 tablespoons Stonewall Kitchen Pumpkin Caramel Sauce
2 tablespoons golden raisins, coarsely chopped
1 tablespoon pecans, toasted and coarsely chopped
Pinch of ground cinnamon

Directions:
1. Combine all ingredients in a small bowl. Mix until uniform. Serve on bagels, toast, English muffins or as a dip for apples or pears.

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

Sunday’s Appetizers - March 24, 2013

Baked Camembert
Just Grillin carries bold ingredients:
1 8-oz. wheel of Camembert Cheese, or two 6- oz. wheels
1/3 cup Stonewall Kitchen’s Roasted Garlic Onion Jam
1/2 tsp. fresh rosemary, finely chopped
2 Tbsp. walnuts or pecans, toasted

Directions:
1. Preheat grill or oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.
2. Make sure you only cut through the rind of the Camembert cheese by running a knife around the top (¼ inch in from the edge of the cheese). Make several cuts across the cheese forming small triangles, and then gently remove the top rind forming a shallow cup to hold the jam.
3. Spread the Stonewall Kitchen Roasted Onion Garlic Jam over the top of the cheese. Sprinkle the rosemary and nuts on top. Place on baking sheet and bake 20 minutes, or until the cheese is warm and soft.
4. Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.

http://www.justgrillinflorida.com/category/recipes/appetizers-1/

Friday’s What’s for Lunch - Mar 22, 2013

Tuscan Panini Sandwich
Just Grillin carries bold ingredients for Tuscan Panini Sandwich:
1 1/2 pounds boneless skinless chicken breasts
1/2 cup Stonewall Kitchen’s Tuscan Marinade
12 sliced of crusty bread or focaccia
1/4 cup olive oil
1/3 cup mayonnaise
2 medium tomatoes, sliced (or chopped sundried tomatoes)
1/4 cup fresh basil leaves, chiffonade
6 slices Provolone cheese

Directions:
1. Pound chicken breasts until 1/2 inch thick. Place in a Ziploc bag with Stonewall Kitchen Tuscan Marinade. Allow to marinate1-4 hours up to overnight periodically massaging the marinade into the meat.
2. Grill chicken until an internal temperature of 170 degrees is achieved (remove from grill at about 165 degrees and allow to rest, temperature will continue to rise to 170 degrees F).
3. Brush one side of each piece of bread with olive oil. Spread the mayonnaise on the other side of bread. Place on top of bread the grilled chicken, basil, tomato slices and provolone cheese. Place the second piece of bread on top to form sandwich.

http://www.justgrillinflorida.com/category/recipes/sandwiches-1/

Sampling Saturdays - Mar 23, 2013

Stonewall Kitchen Event & Just Grillin’s Sampling Saturdays
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, March 23, 2013 10:00 am - 2:00 pm

What do get when Just Grillin is sampling Stonewall Kitchen inspired Maple Glazed Ham and Herb Roasted Garlic Potatoes grilled on our X-Large Big Green Egg? A reason to stop by Just Grillin.



http://www.justgrillinflorida.com/cooking-calendar/



Sampling Saturday's - March 30, 2013

Stonewall Kitchen Event & Just Grillin’s Sampling Saturdays
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, March 23, 2013 10:00 am - 2:00 pm

If the sweet caramelizing of slow roasted garlic mixed with aged mustard sounds delicious, then you need to stop by Just Grillin and try our recipe for Roasted Garlic Potato Salad using Stonewall Kitchen Roasted Garlic Mustard. If you need another reason, we will also be sampling Honey Barbeque Baked Beans using Stonewall Kitchen Honey Barbecue Sauce.

http://www.justgrillinflorida.com/cooking-calendar/

Wednesday’s What’s for Dinner - April 3, 2013

Just Grillin carries bold ingredients for Sloppy Joe Sandwiches:
1/4 cup vegetable or light olive oil
1-cup onion, chopped 3/8-inch
1-cup celery, chopped 3/8-inch
1 cup green bell pepper, seeded and chopped 3/8-1/2 inch
2 tsp. garlic, minced
3 pounds ground beef
2 cups tomato Sauce
2 tsp. salt
1 1/2 cups Stonewall Kitchen’s Country Ketchup

Directions:
1. Heat oil in large frying pan over medium heat. When the oil is hot add the onion, celery, and green bell, sauté until onion is translucent but not browned. Add garlic and sauté about 2 minutes.
2. Add ground beef and brown. Drain off grease.
3. Add remaining Stonewall Kitchen Country Ketchup and other ingredients. Reduce heat and simmer until flavor fully develops, about 15-30 minutes.

http://www.justgrillinflorida.com/category/recipes/sandwiches-1/

Monday’s Specialty Sauce - April 1, 2013

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/