Table
Contents Honey Garlic Salmon 3 Low Carb Philly Stuffed Peppers 4 Grilled Zucchini with Lemon Salt 5 Shrimp, Crawfish & Crab Bisque 6 Giddy-Up Cowboy Dip 7 Grilled Hassleback Potatoes 8 Grilled Mayo Biscuit 9 Honey Grilled Peaches 10 Sticky Ribs 11 Big Maw’s Banana Pudding 12 Grilled Pineapple w/ Rum Sauce 13 Homemade Lemonade 14 All American BBQ Sauce 15 White BBQ Sauce 16
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Honey Garlic Salmon
Ingredients
4 (6 Oz Each) Salmon Filets
1/2 Tsp Kosher Salt
1/2 Tsp Black Pepper
1/2 Tsp Smoked Paprika
1/4 Tsp Blackening Seasoning
2 Tbsp Lemon Juice
Dash Of Sesame Oil
Directions
3 Tbsp butter
2 tsp olive oil
6 cloves garlic minced
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
1. Pat salmon dry (make sure all moisture is gone), then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
2. IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
3. Add butter and oil to a large, oven-safe skillet over MEDHIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
4. Add salmon, skin side down (if using salmon with skin) and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
5. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
6. Garnish with minced parsley if desired.
3
Low Carb Philly Stuffed Peppers
Ingredients
1 Tbsp Olive Oil Divided
1 Onion, Sliced Thinly
1 Tsp Minced Garlic
Salt And Pepper
2 Large Green Bell Peppers, Halved (Seeds Removed)
1 Lb Steak - Minute, Sirloin Cut Into Small Pieces
1 Tbsp Worcestershire Sauce
2 Slices Provolone Cheese
1 Cup Queso Melting Cheese
Directions
1. In a medium skillet, heat 1 teaspoon olive oil over medium heat. Add onions and garlic and sprinkle lightly with salt and pepper. Stir. Place pepper halves on top of onions. Cover and cook 15-20 minutes until onions are golden brown- stirring onions occasionally. Lower heat if needed to prevent burning. Uncover last few minutes of cooking. Remove onions and peppers from skillet into a large bowl.
2. Add 1 teaspoon olive oil to skillet and turn heat to med high. Add Worcestershire sauce to steak pieces and stir then cook in 2 batches -stir frying until browned and cooked- about 2-3 minutes. Add 1 teaspoon olive oil to skillet for each batch of steak cooked. Add cooked steak to bowl containing cooked onions and stir to combine.
3. Place ½ slice provolone cheese in the bottom of each pepper half, then fill peppers with steak/onion mixture. Heat queso cheese then drizzle evenly over peppers. Place peppers back in skillet on low heat. Cover and heat until thoroughly warmed.
4
Grilled Zucchini with Lemon Salt
Ingredients
6 Medium Zucchini
1/4 Cup Olive Oil
Kosher Salt And Freshly Ground Pepper
Grated Zest Of 3 Lemons (About 3 Tbsp)
Juice Of 2 Lemons
Directions
1. Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
2. Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
3. Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it.
Sprinkle the lemon salt over the grilled zucchini.
5
Shrimp, Crawfish & Crab Bisque
Ingredients
1 Can Cream Of Potato Soup (Campbells)
1 Can Of Cream Of Mushroom Soup (Campbells)
1 Can Of Cream Of Celery Soup (Campbells)
1 Can Of Cream Of Onion Soup (Campbells)
1 Can Of Whole Kernel Corn
1 Block Of Philadelphia Cream Cheese
1 Pint Of Half And Half
1 Pack Of Crawfish Tails (They’re In The Frozen Section)
1 Pack Of Raw Shrimp (Frozen)
1 Can Of Lump Crab Meat (Premium Best)
½ Stick Of Butter
Directions
1. Combine all ingredients in a pot on medium heat. (except shrimp, crawfish, and butter)
2. In a separate pan, saute shrimp and ½ stick of butter until shrimp become pink. Add to pot once cooked.
3. In the same pan that the shrimp were cooked, saute crawfish until complelty warmed. Add to pot once warmed.
4. Cook on medium heat for 15 minutes - Stir frequently.
6
Giddy-Up Cowboy Dip
Ingredients
12 Ounces Of Hot Italian Sausage Links – Remove Casings
2 (8 Ounce) Packages Cream Cheese, At Room Temperature
1 Cup Sour Cream
4 Ounces Sharp Cheddar Cheese, Grated
2 Cups Frozen Sweet Corn, Thawed And Drained
1 (14 Ounce) Can Fire-Roasted Diced Tomatoes With Green Chiles
1 (4-Ounced) Can Of Diced Green Chiles
½ Cup Fresh Jalapeño Peppers, Diced
½ Cup Of Green Onions, Sliced
For More Kick, 3 Pinches Of Cayenne Pepper
2 Tbsp Sharpe Cheddar Cheese, Grated
1 Tsp Green Onion
And For A Little More Kick, Yes 2 More Pinches Of Cayenne
Pepper, Optional
Directions
1. Preheat the oven to 425 degrees F.
2. Place the sausage links in a dry pan over medium heat until they start to sizzle.
3. Use a spoon or flat wooden spatula to break up the sausage as it cooks and cook until browned and crumbly, about 10-12 minutes.
4. Remove the sausage from the heat and drain the fat. (For best results, sear the corn, onions & fresh jalapeño in 1tsp of the drained fat or olive oil)
5. In a large bowl, combine the cream cheese, sour cream, 4 ounces cheddar cheese, corn, the cooked sausage, tomatoes with chiles, green chiles, jalapeño peppers, 1/2 cup green onions, salt, pepper, and cayenne pepper, mixing until thoroughly combined.
6. Transfer the mixture to a baking dish and smooth out the top.
7. Top with the remaining cheddar cheese and the cayenne pepper.
8. Place the baking dish on a sheet pan and bake until the cheese has melted, and the dip is bubbling around the outside, about 30 minutes.
9. Top with the remaining green onions and serve!
7
Grilled Hasselback Potatoes
Ingredients
4 Medium Potatoes
4 Cloves Of Garlic, Minced
Parmesan Cheese, Half Sliced And Half Grated
2 Tbsp Olive Oil
Salt
Pepper
Directions
1. Cut off the bottom (lengthwise) of each potato to create a flat surface for the potato to rest on. With a sharp knife, carefully cut vertical slits into each potato about every 1/8inch without cutting all the way through the potato.
2. Rinse the potato under running water and fan out the slits – be sure to rinse inside. Place potato on a microwave safe plate and microwave for 5 minutes. Flip potatoes over and microwave for an additional 5 minutes.
3. Once out of the microwave, place garlic and sliced parmesan into the slits of each potato. Brush potatoes with olive oil all over and season with salt and pepper. Sprinkle the grated parmesan on top.
4. Place potatoes on a piece of aluminum foil and bring the edges up around the potato, forming an enclosed pouch. Cook on a gas grill on medium-high heat until they are crispy on the outside but still soft on the inside, 30-40 minutes. If desired, add more cheese 4-6 minutes before done cooking.
5. Remove from grill, remove aluminum and let cool, then serve while still warm.
8
Grilled Mayo Biscuit
Ingredients
2 Cups Self-Rising Flour (Sifted)
4 Tbsp Of Mayonnaise
1 Cup Of Bulgarian Style Buttermilk
Butter (Not Margarine) Directions
1. Preheat grill to 450 degrees.
2. Mix mayonnaise into flour with a fork.
3. Make a well in the flour mixture, and pour buttermilk into the well.
4. Fold the buttermilk into the flour mixture VERY GENTLY.
5. Drop heaping tablespoons of biscuit dough into a well-oiled 10” cast-iron skillet on grill starting around the outside edge and working your way toward the middle.
6. Let dough rise 5-10 minutes. Place thin pats of butter (not margarine) on top of each biscuit.
7. Grill for 12-14 minutes.
8. Once done, brown the biscuits under a broiler for 30-60 seconds.
9
Honey Grilled Peaches
Ingredients
4-6 Fresh Peaches
5 Tbsp Honey
1/4 Tsp Cinnamon
1/4 Tsp Salt
Mint Leaves (Optional)
Directions
1. Preheat your grill on high for at least 15 minutes.
2. Cut your peaches crossways following the natural line on the peach. Separate and remove the pits.
3. In a shallow bowl, whisk together honey, cinnamon, and salt.
4. Be sure to re-whisk this mixture just before you coat the peach in it.
5. Dip each peach half in the honey mixture until it’s completely coated.
6. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved.
7. Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs.
8. Serve with ice cream, extra honey, mint, or chopped pistachios.
10
Sticky Ribs
Ingredients
1/4 Cup Light Brown Sugar
2 Tbsp Granulated Sugar
Kosher Salt
Ground Black Pepper
One 3-Pound Slab Baby Back Ribs
Directions
1. Preheat the oven to 300 degrees
2 Cups Bbq Sauce
1 Tsp Paprika
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Chili Powder
2. Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
3. Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
4. Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
5. Heat a grill or grill pan for cooking at medium-high heat
6. Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side.
7. Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs.
11
Mom’s Banana Pudding
Ingredients
3/4 Cup Sugar, Divided
1/3 Cup Flour
Dash Of Salt
3 Eggs, Separated
2 Cups Milk
1/2 Tsp Vanilla
45 Vanilla Wafers, Divided
5 Bananas, Sliced
Directions
1. Preheat oven to 350°F. Mix 1/2 cup sugar, 1/3 cup flour, and salt, then blend in 3 egg yolks and milk. Cook for 10 to 12 minutes or until thickened, stirring constantly. Remove from heat. Stir in vanilla. Layer the dish with bananas and cookies, then pour pudding over. Place the remaining cookies along the dish edge.
2. Beat egg whites until peaks form. Beat in remaining sugar until meringue forms. Spread over pudding. Bake for 15 to 20 minutes.
12
Grilled Pineapple With Rum Sauce
Ingredients
1 Pineapple
2 Tsp Butter
1/4 Cup Brown Sugar
1/4 Cup Rum
1 Pint Of Vanilla Ice Cream
Directions
1. Cut the top and bottom off the pineapple. Begin peeling and cutting it crosswise into 8 rings about 1/2 inch thick each.
2. Use a spoon or apple corer to carve out the center core of each ring.
3. Grill the pineapple for 2 to 3 minutes on each side, or until it is nicely brown and grill marks have appeared.
4. While the pineapple grills, heat the butter, sugar, and rum in a small saucepan over a low heat.
5. Continue to stir the mixture until the sugar dissolves (about 2 minutes), and the sauce has thickened slightly. Remove the sauce from the heat.
6. Place a pineapple ring on each plate, and scoop 1/4 cup of ice cream into the center of the ring.
7. Drizzle about 2 teaspoons of sauce on top.
13
Homemade Lemonade
Ingredients
1 1/4 Cups Granulated Sugar
6 Cups Cold Water
5-8 Lemons Pending On Size
Directions
1. Combine sugar and 1 cup of water in a 3-quart saucepan.
2. Bring water and sugar to a boil over medium heat. Stir until all the sugar is dissolved. Remove from heat, cool, and refrigerate mixture.
3. Juice the lemons over a strainer until you have 1 cup of fresh lemon juice.
4. Add the lemon juice to the remaining 5 cups of cold water.
5. Stir in the refrigerated sugar and water mixture.
6. Garnish with lemon slices and/or fresh mint leaves.
14
All American BBQ Sauce
Ingredients
2 Tbsp Butter
1 Large Onion, Finely Chopped
2 Garlic Cloves
1 Can Chopped Tomatoes
1 Cup Ketchup-Style Chili Sauce
½ Cup Apple Cider Vinegar
½ Cup Unsulfured Molasses
2 Tbsp Spicy Brown Or Dijon Mustard
2 Tbsp Worcestershire Sauce
Directions
1. Heat the butter in a heavy-bottomed medium saucepan over medium heat. Add the onion and cook until golden – about 8 minutes. Stir in the garlic and chopped tomatoes and cook for another 2 minutes.
2. Add the chili sauce, vinegar, molasses, mustard, and Worcestershire sauce to the pan. Bring to a simmer and reduce heat to a medium-low. Stir frequently and continue to simmer until the sauce is slightly reduced –about 20 minutes.
TIP: Wait to sauce your food until the last few minutes of grilling. Since most barbecue sauces have a good amount of sugar, the sauce is likely to burn when exposed to the heat of your grill.
15
White BBQ Sauce
Ingredients
2 Cups Mayonnaise
2 Tbsp Ground Black Pepper
2 Tbsp Salt
6 Tbsp Lemon Juice
6 Tbsp Distilled White Vinegar
4 Tbsp White Sugar
Directions
1. In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar, and sugar.
2. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill.
TIP: Serve extra as dipping sauce.
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Thank You To All Of The Home Chefs That Submitted Recipes To Make This Book Happen!
