5/26/17

BBQ Bacon Cowboy Burgers #BBQWeek

It's barbecue season and these Barbecue Bacon Cowboy Burgers will just wow your family and friends and your next cook out! These burgers are not just ordinary burgers, they are bursting with bbq flavor mixed right into the burger,

Topped with crispy onion rings, these burgers will make you feel like gathering around a campfire for sure!

Sometimes I chop the bacon up into small pieces and mix it into the burgers like I did today, and sometime I don't, and I just crisp up the bacon strips and put them on top of the burgers. The chopped  up version add's a wonderful flavor and texture to the burgers that is just incredible, but your guests won't always be able to tell it was bacon in the burger, they'll just know the flavor was fantastic, It's a fun twist on the burger, you may want to try!


Here's a photo of my meat mixture with the bacon all diced up and ready mix in!

Let's get those Cowboy Burgers on the grill!



print recipe

BBQ Bacon Cowboy Burger
This burger has bacon embedded into the burger itself, along with bbq seasoning this burger has classic cowboy taste!
Ingredients
  • 1 lb. 80/20 Lean ground beef
  • 3 slices bacon diced small if you are adding it to the hamburger OR you can cook bacon strips to as a topping instead
  • 1/4 cup onion minced
  • 2 Tblsp, BBQ dry rub. (I use a packet of Grill Mates Tennesse Smokehouse dry rub) 1 egg
  • 1/8 cup hickory smoke bbq sauce + more for topping on burger later
  • 4 hamburger buns
  • 4 cheddar cheese slices
  • 4 lettuce leaves
  • 4 tomato slices
  • 1 pkg. french fried onions
Instructions
In mixing bowl mix together ground beef, diced bacon (if adding it in ) minced onion, bbq rub, egg, and bbq sauce. Form into 4 quarter lb. patties. Grill burgers on medium hot grill, about 5 min on each side, or until desired degree of doneness.Top with cheese before removing from grill.Place lettuce and tomato on bottom bun.Place burger on top lettuce/tomato bun.Top burger with bbq sauce, add in slices of bacon if you did not add them into the beef mix, and finish it off with french fried onions before placing on the top bun.
Details
Yield: 4 Burgers



NOW LETS GET ON TO THE REST OF BBQ WEEK! HERE ARE SOME MORE GREAT RECIPES TO ADD TO YOUR PLANNER!;

Welcome to #BBQWeek

Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe. There are more than 20 recipes this week from some amazing bloggers.

Friday's (Today's Links): 


Wednesday's Links:


Monday's Links:

5/24/17

Grilled Chicken Bacon Ranch Sandwiches #BBQWeek


Grilled Chicken  Sandwich

 My family LOVES these simple yet flavorful Grilled Chicken Bacon Ranch Sandwiches! They are easy to make, yet have the flavor of a quality sub sandwich from a gourmet shop! No leftovers tonight!

Grilling Season is on! Bloggers are gathering together for BBQ Week  to share recipes that celebrate all the ways we love to gather together and enjoy cookouts! Food from the grill and all the side dishes, desserts, and drinks that go along with it are the feature!  My first post is this great sandwich, and I hope you'll follow along all week as we get you ready for barbecue season!
Chicken Chicken Sandwich

The Sesasoning: Jan's Tip: I chose to use rotisserie chicken seasoning on my chicken breast rather than powdered ranch seasoning, to keep the ranch flavor more subtle, (and just use ranch dressing on the buns. but to make it more "ranchy" use a packet of ranch dressing powder to season the chicken breasts before grilling.

The Chicken: Jan's Tip; I purchased thin sliced chicken breasts, perfect for these sandwiches. If you can't find them presliced thin in your meat section, but boneless skinless chicken breasts, and slice them in half lengthwise, so they are half as thick.







print recipe

Grilled Chicken Bacon Ranch Sandwiches
These sub shop gourmet quality sandwiches are easy to make yet, bold with flavor that your entire family will love.
Ingredients
  • 4 Sub sandwich buns, split open
  • 4 Tblspn. Butter or margerine
  • 4 Chicken Breasts-thin sliced
  • 8 slices bacon cooked crisp
  • 4 slices cheddar cheese
  • 1 packet powdered ranch dressing or your choice of seasoning
  • 1 cup Ranch Dressing
Instructions
Preheat grill to med. high heatSlice open sandwich buns and butter each inside slice. set aside.
Season chicken breasts with desired seasoning on both sides.Place chicken on grill cooking 5 -7 minutes on each side. Make sure chicken is thoroughly cooked through. Place cheese on each chicken and remove to a clean serving platter.Grill sub sandwich buns butter sides down for 1 minute to toast till golden brown. Remove from grill.Assemble sandwiches: Place chicken on bottom bun top with 2 slices of bacon. Slather ranch dressing on top bun, and place on top of chicken. Serve warm.
Details
Yield: 4 servings


Grilled Chicken  Sandwiches

Welcome to #BBQWeek

Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe. There are more than 20 recipes this week from some amazing bloggers.

Wednesday's Links:


Monday's Links:



5/22/17

Grilled Asparagus and Parmesan Pasta with Toasted Pecans #BBQWeek


DISCLAIMER:

This post is sponsored by Michigan Asparagus. All opinions are my own. I was compensated for writing this post. #BBQWeek

This Grilled Asparagus Pasta Dish is the perfect light side dish to serve along side your barbecue dishes all summer long. It's Barbecue week, and I'll be joining with bloggers to share recipes to kick start your barbecue season, so get your grills ready folks, we've got some great recipes ahead!
pasta side dish


Some pasta dishes are just too heavy laden with sauce or oils, and this dish not only features vibrant, and flavorful asparagus, it has a moist and light Parmesan sauce that is just enough to keep your guests coming back for more.
Pasta Side dish ideas

Asparagus is the star in this recipe. I grill it all summer long, with the meat on the grill, while the pasta is cooking,but you can also cook this in skillet in doors as well. I promise not to tell anyone you didn't grill it!  Michigan Asparagus provided me with this delicious fresh bunch for this recipe today, and it is ready to get grilling!

Jan's Tip: for trimming the tough ends of asparagus: bend a spear and where it snaps, trim the remaining bunch at that same length. 

My veggie grilling tip: At the bottom of this post, after all the other great bbq recipes,is a giveaway from Michigan Asparagus  for a chance at grilling package that includes one of my favorite things: a grilling pan! You'll see mine here in this recipe today, we use ours multiple times a week, I need one of theses larger pans they are giving away, I am so jealous!
Here's mine with my asparagus and peppers on the grill for today"s recipe!
Now.. on to this delicious recipe!
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Grilled Asparagus & Parmesan Pasta with Toasted Pecans
Don't let this simple looking dish fool you! It truly is flavorful, moist and perfect for a light and healthy side dish all barbecue season long! This feeds a crowd!
Ingredients
  • 8 oz. (1/2 a 16 oz package) bow tie pasta
  • 1/2 lb. (1/2 a bundled bunch) fresh asparagus
  • 1  red bell pepper
  • 2 Tablespoons Olive Oil
  • 3/4 cup Chicken Broth
  • 1 tsp. salt
  • 1/4 teaspoon ground black pepper
  • 2 Tablespoons fresh basil chopped
  • 3/4 Cup shredded parmesan cheese (not powdered)
  • 1 cup Pecan halves toasted
  • 2 Tablespoon Butter
Instructions
Snap or cut off tough ends of asparagus. Cut asparagus into 2 inch pieces. seed and chop red pepper into bite sized pieces. Toast Pecan halves in oven at 325° for 10 min. then remove and let cool while pecans are toasting, begin to boil water for pasta and cook pasta according to package directions. Drain pasta and remove from pan, and set aside .Place vegetables on a grill pan. Drizzle with olive oil and grill over medium heat on grill for about 6 minutes, stirring occasionally. Remove from heat, and bring inside to finish dish.In pan you cooked the pasta in, heat the chicken broth over medium high heat till boiling. Reduce heat to a simmer, and add grilled vegetables, and cook additional 2-3 minutes.Stir in salt, pepper, pasta, basil and 1/2 cup of the Parmesan cheese (reserve 1/4 cup for topping) butter, and 3/4 cup of the pecans (reserve 1/4 cup for topping) Stir together to blend and remove from heat.Pour into a large serving bowl and sprinkle with remaining cheese and pecans.

Yield: 6 Servings


Welcome to #BBQWeek
Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe.There are more than 20 recipes this week from some amazing bloggers.



a Rafflecopter giveaway


Giveaway is open to residents of the United States who are 18 years of age or older. Prize will be sent after the close of the giveaway. Bloggers are not responsible for prize fulfillment.



Asparagus_PanPrize.png



Thank you to Michigan Asparagus for sponsoring #BBQWeek and offering the amazing prize package.

Michigan Asparagus is giving one winner two grilling baskets and a $50 gift card.

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste. Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.

5/17/17

Growing Sweet Potatoes in a Raised Bed

Do Not be intimidated! You can grow Sweet Potatoes in most areas in a raised garden bed! If you live in a warmer climate then  you probably will do well with sweet potatoes! They love it hot!
Sweet Potaotes
A raised bed in an area with plenty of sun (especially afternoon sun) that also has good drainage will be perfect for sweet potatoes. Just know that they are a "vining" plant so they will just grow and spill over the sides of the garden bed and down on to the ground, so plan on plenty of space for them.
How to Grow Sweet Potatoes

Plant the "slips" as the transplants are called, into the bed so that the leaves are above the soil live and space them Water the plants 1-2 times a week for the first month or so after you plant, or when you notice the top inch of soil is beginning to dry out. Make sure you keep the entire raised bed with water. Once the plants have established after the first month, you can reduce watering, to just enough to make sure they don't dry out during droughts, as Sweet potatoes can take good care of themselves generally, just keep an eye out on the water situation and help them out when needed. The soil should never completely dry out. 
Sweet Potato Plants

A burst of fertilizer in early summer about 6 weeks after planting will pay off! Sprinkle 21-0-0 fertizlier to about several inches from the base of the plants,then water the bed afterwards.
Keep weeds out so they don't choke out the potatoes from rooting well.
Harvest time is late summer to early fall when you see the leaves turning yellow. Carefully turn the soil with a spade fork, and gently remove the potatoes from the soil.
   Sweet Potatoes

Curing the potatoes: They are not ready to eat! They are not sweet yet. Brush off the dirt, set them in a dry, warm spot that will remain at about 80 degrees (a picnic table is good) where they will stay of the rain) for 10 days - 2 weeks. Then store them indoors or in basement at about 60 degrees F. or cooler for up to 6 mo.
Sweet  Potatoes

5/11/17

Strawberry Limeade & Raspberry Lemonade

Strawberry Limeade.. Could be me favorite drink, I love the version at a fast food drive-up chain, and wanted to figure out how to make it myself. Raspberry Lemonade, is a close second!

For Spring parties such as bridal showers and summer cookouts with friends, I love to make a batch of each and label the pitchers. I also float Strawberries and Lime slices in the Limeade pitcher and Raspberries and Lemon Slices in the other, Not only is it pretty, it pretty much "labels" itself!  I always bring in empty pitchers and requests for the recipes!
strawberry limeade

Jan's Tip: Want to make it "Sparkling"? Just substitute 2 Liters of club soda or sparkling water chilled for the cold water in the recipe!

Here's how I make them!

To Make Raspberry Lemonade: I am listing the ingredients for the Strawberry Limeade. Just substitute Lemonade for the Limeade and Raspberries for the Strawberries in the recipe


Strawberry LImeade    Raspberry Lemonade




    print recipe

    Strawberry Limeade & Raspberry Lemonade
    This version is similar to a famous drive up car hop chain, but you can make it yourself anytime!
    Ingredients
    • 2 (12 oz) cans frozen limeade concentrate
    • 2 (10 oz.) pkg's frozen strawberries partially thawed OR 3 cups fresh strawberries (raspberries =1 pint)
    • 1/2-3/4 cup Sugar
    • 2 quarts (8 cups) cold water
    Instructions
    In blender, combine limeade concentrate, strawberries and 1/2 cup of the sugar. Cover and process until blended.If using raspberries, strain through fine mesh strainer to remove seeds if desired.Pour mixture in a 4 quart container.Add in water and mix well.Taste and decide if want to stir in additional 1/4 cup of sugar to your taste. Add add'l sugar if desired, and stir well till sugar dissolved.Add ice cubes and serve immediately OR put in refrigerator to chill till serving.
    Details
    Yield: 3 1/3 quarts





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