Friday’s What’s for Lunch

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/

Thursday's Cool Grill Gadget

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/

 

Wednesday’s What’s for Dinner

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/



Tuesday's Cool Grill Gadget

Round Ceramic Baking Stones – Use our ceramic stones to give your breads and pizzas a marvelous crustiness, like those prepared in a commercial brick oven. The stone promotes even heat and requires no seasoning or conditioning.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Monday’s Specialty Sauce

Roasted Garlic Peanut Sauce – A richly flavored and complex sauce that is perfect for dipping grilled chicken, shrimp or beef skewers. Toss with noodles, shredded chicken, julienned carrots and chopped peanuts for an Asian style salad.

Grilled Teriyaki Flank Steak on a skewer with Roasted Garlic Peanut Sauce

A flavorful marinade for tender beef kabobsJust Grillin carries bold ingredients for Grilled Teriyaki Flank Steak:
8 bamboo skewers, soaked in water for about 20 minutes
1 pound flank steak or skirt steak cut into thin slices
1 cup soy sauce
1 Tsp fresh garlic, minced
1/4 cup brown sugar
1 Tsp fresh ginger, minced
1/2 Tsp red pepper flakes
1 scallion, chopped
1/2 can crushed pineapple
Stonewall Kitchen’s Roasted Garlic Peanut Sauce

Directions:
1. Prepare teriyaki sauce by combining all above ingredients except steak and skewers.
2. Place steak on bamboo skewers and pour marinade over them. Cover and let sit for 2 to 3 hours.
3. When ready to grill, heat grill and cook until steak is about medium. Remember the steak is very thin and will not take long.
4. Serve with Stonewall Kitchen Roasted Garlic Peanut Sauce for dipping.

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

Sunday's Appetizer

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/

Sampling Saturdays

Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, September 1, 2012 12:00 pm - 2:00 pmLabor Day Weekend – The perfect BBQ awaits with grilled hot dogs topped with Stonewall Kitchen’s Maine Maple Champagne Mustard, Farmhouse Green Relish, and/or Farmhouse Red Relish, and served with Maple Chipotle baked beans

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