This burger is the best burger I have made! It is sweet from the caramelized pineapple and hot from the jalapeño not to mention the bacon! I don’t think it gets much better than this burger! Jim (Mr. MCYM) not only ate this for dinner… but also for breakfast the next morning!
Makes four burgers
INGREDIENTS
1 pound ground beef
Jarred Jalapeños
8 slices of thick cooked bacon
4 fresh pineapple rings
2 Tablespoons unsalted butter
salt
pepper
4 slices of white american cheese
1/2 cup mayo
3 Tablespoons of Franks red hot sweet chili sauce
Your favorite hamburger buns
DIRECTIONS
Preheat your grill to medium heat.
To make the caramelized pineapple, melt the butter in a large skillet over medium heat, add pineapple and cook until slightly golden. It took mine about ten minutes. Mix ground beef with salt and pepper and one tablespoon of the sweet chili sauce. Mix mayo and 2 tablespoons of sweet chili sauce.
Grill your burgers until desired doneness adding cheese at the end to melt. Place burger on top of the bottom of your favorite burger bun (toasted or not). Add your caramelized pineapple, add a few or however many you want of the jarred jalapeños and top with bacon. Add the mayo mixture to the top bun and place on top of your burger!
Enjoy,
We made this steak for some friends we had over and it was terrific despite my grill master. “MR. MCYM” was not as attentive to the grill as he usually is and overcooked the steak , so with that being said the flavor of the sauce was the star. We all still really enjoyed the shoe leather , ahh, I mean steak! I let my steak marinate for 24 hours.
INGREDIENTS
1 cup molasses
1/2 cup dijon mustard
2 garlic cloves crushed
1/4 cup Worcestershire sauce
2 Tablespoons olive oil
2 Pounds skirt steak
DIRECTIONS
Whisk together molasses, dijon, garlic, Worcestershire, and olive oil. Reserve 1/3 cup of marinade, set aside.
Pour the remaining marinade over steak and let marinate in the refrigerator for 24 hours. When ready to grill, preheat your grill and grill to desired doneness. I hope you don’t hit shoe leather stage!
Enjoy,
Recipe source www.plainchicken.com
This has been our favorite macaroni salad so far this grilling season. I brought it to a Memorial Day barbecue we attended. I also made it for a gathering we hosted and it was a favorite on BOTH occasions! This is NOT a healthy salad by any means it actually a “wear your stretch pants” kind of recipe!! I know you are going to enjoy it as much as we do. It has a ton of flavor with a hint of heat!
The recipe as written serves 4-6. Feel free to double the recipe and thank me later!
INGREDIENTS
1/2 pound elbow macaroni
1/2 cup finely diced celery
1/2 cup finely diced bell pepper
1/2 cup finely diced carrots
1/4 cup finely diced red onion
2 scallions finely diced
FOR THE DRESSING
3/4 cup mayonnaise
1/3 cup sweetened condensed milk
1/4 cup apple cider vinegar
1 teaspoon sweet paprika
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne powder
DIRECTIONS
Mix all of your dressing ingredients together and set aside. (I do this in a mason jar)
Cook your pasta according to the package directions. While pasta is cooking prep all of your veggies and put in a large bowl. When the macaroni is done cooking drain and add to the bowl with your veggies. Mix well. Pour as much of the dressing as you like over the pasta until everything is coated. I always add a little more dressing just before serving as the pasta will absorb some of the dressing.
This can be made a day ahead, keep in fridge until ready to serve. (this is also good served warm!)
Recipe slightly adapted from www.picturetherecipe.com
This can be served in a large jar with a lid if you are taking it to an outdoor BBQ or picnic!
Enjoy,
This is another slow cooker recipe , so you know it is going to be easy! Not just easy but it makes a TON! I filled 20 flour tortillas and still had a little left over that we put on nachos! These are good and can change to your families taste very easy.
INGREDIENTS
2 boneless chicken skinless breasts
1 teaspoon chili powder (I used chipolte)
1 teaspoon garlic salt
pepper
8 ounces of cream cheese
1 cup of chicken broth
Shredded Monterey Jack cheese
Shredded sharp cheddar cheese
20 6-inch flour (or your preference) tortillas
Corn salsa or regular salsa
Serve with sour cream, salsa, guacamole
DIRECTIONS
Add the chicken, chili powder, garlic salt, pepper, cream cheese and chicken broth to the slow cooker and cook 8 hours on low or 4 hours on high. Take chicken out of slow cooker and shred. Put chicken back into the slow cooker and cook for 15 more minutes.
Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non stick spray. Taking one tortilla at a time, place a small amount of chicken down the middle of the tortilla top with corn salsa and both cheeses. Wrap the tortilla starting on the outer edges folding them in slightly then rolling from front to back. Place them, seam size down, on the baking sheet and continue for each tortilla. Bake for ten minutes until the cheese is melted and the tortillas are slightly browned.
Enjoy,
I am so happy to be back to grilling and you are going to really enjoy this recipe from The Recipe Critic. This recipe is easy with just a handful of very flavorful ingredients. My entire family really enjoyed this one!
INGREDIENTS
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons vegetable oil
Juice of two limes
4 boneless, skinless chicken breasts
2 teaspoons of minced garlic
wooden skewers, soaked in water
DIRECTIONS
Cut chicken into cubes. Mix soy, honey, vegetable oil, lime juice and garlic into a small bowl and mix. Place chicken in large Ziploc bag, add marinade and let marinate in refrigerator for up to 4 hours. When you are ready to grill, preheat your grill to medium heat. Skewer chicken onto soaked skewers leaving just a small space between chicken pieces. Grill chicken for 5-10 minutes rotating chicken half way through. Be sure chicken is cooked throughly. Cooking time will vary.
Enjoy,
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