When I was thinking about making this dish it was just going to be a grilled pound cake with strawberries BUT the weather was insanely hot and humid so I had no choice but to add ice cream. What goes perfect with ice cream? You guessed it…hot fudge sauce! We did not have any hot fudge as we were in our motorhome BUT the place we were staying had an ice cream shop so we asked them for a small cup of hot fudge and they were happy to give us some. This dish has it all. Warm pound cake, cold ice cream, creamy whipped topping, fresh-picked strawberry from a farm stand down the road and sweet creamy hot fudge sauce. Jim highly recommend’s this dish on a hot summer day.
INGREDIENTS
- 1 store-bought pound cake, sliced
- store-bought whipped cream
- strawberries, I used about 1/4 cup per serving
- Klondike bars or your favorite ice cream
- warm hot fudge sauce, 1/4 cup per serving
DIRECTIONS
Heat your grill to medium heat. Grill pound cake slices for about 2 minutes per side or u til golden grill marks form on both sides. Transfer to a plate and assemble with the other ingredients. Start with the pound cake on the bottom. Add 1/2 of a Klondike bar or ice cream, add the whipped cream then the strawberries and top with the warm hot fudge. Serve Immediately.
Enjoy!
I’m not sure how this recipe has not been on the blog as I have been making it for over 25 years. I think I got this recipe from my brother John way back when. You could make this on any pizza dough, but I came across some little round Naan Bread and thought that would make for a fun afternoon snack. You can add sliced tomatoes as I did here but I have also made it without them. Either way, these get eaten right up. I have never measured anything with this pizza. This can also be done in the oven.
INGREDIENTS
- Pizza crust (cooked) or Naan Bread
- prepared pesto
- parmesan cheese, grated
- tomatoes, sliced
DIRECTIONS
Turn your grill onto a medium heat. Place the pizza crust or Naan bread on the grate of the grill. Grill just a couple minutes, enough to warm the bread. Then flip the bread over to the other side. Add the pesto just as you would add a red sauce and top with Parmesan cheese and sliced tomatoes. Grill just until the cheese is melted and serve warm.
Enjoy!
I often ask Jim what he wants for dinner. When I asked a few weeks ago what he wanted for an upcoming trip we were taking, he said fish taco’s. I don’t make fish taco’s typically but order it out often so I went on the hunt for a good grilled fish taco recipe. This is a combination of two recipes that I came across. We loved this dish. Jim said it was one of the best things we have ever grilled. Now that says something! Jim added some grilled pineapple to his as you can see in the picture, it was a great addition.
This does have some prep work so be sure to read through the instructions before starting. The cedar planks can be found at your local grocery store at the fish counter.
INGREDIENTS
FOR THE FISH
- 2 pounds white fish, I used haddock
- 2 Tablespoons lime juice
- 1 teaspoon ground cumin
- pinch of salt
- pinch of pepper
- 8 flour or corn tortillas
- 2 cedar planks
FOR THE SLAW
- 1 bag of coleslaw
- 2 teaspoons of honey
- 1 Tablespoon lime juice
- 2 teaspoons jalapeño, diced
- 1/2 Tablespoon minced garlic
- pinch of salt
- pinch of pepper
FOR THE BAJA SAUCE
- 3/4 cup sour cream
- 1/2 cup real mayonnaise
- 3 Tablespoons lime juice
- 1 teaspoon garlic powder
- 2 teaspoons sriracha sauce
- pinch of salt
- pinch of pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons adobo sauce
DIRECTIONS
Soak the cedar planks for grilling overnight, just before grilling take them out of the water and dry the planks off.
Combine slaw ingredients in a large bowl, cover and refrigerate for 30 minutes.
To make the Baja sauce place ingredients in a small bowl and whisk until fully blended. Cover and refrigerate 1-2 hours. I did it the day before.
When you are ready to make the taco’s pat each piece of fish dry with a paper towel. Season both sides of the fish with lime juice, cumin, salt, and pepper.
Heat your grill to medium heat and place the cedar planks on the grill to heat for 5 minutes. When your planks are heated, place the fish on the planks and close the lid of the grill. Grill until the fish flakes easily. It took about 15 minutes on our grill. Warm your tortillas just before serving. We warmed them right on the grill.
To assemble the taco’s place a warm tortilla on your plate, add about 2 tablespoons of your prepared slaw, place some of your grilled fish on top of the slaw. Lastly, spoon some of the Baja sauce on top of the fish. Serve warm.
Enjoy!
My family gets very tired of chicken and this dish brought everyone back to enjoying chicken again. There were no complaints from anyone about this dinner. And it was super easy for me too as I made this in the air fryer, but this can be baked as well. This picture does not do the dish justice. The chicken is filled with spinach and cheese, then coated in panko for the crunch factor and served with warm marinara sauce. Simple and delicious!
INGREDIENTS
- 4 chicken breasts, pounded thin
- 5 ounces of baby spinach leaves, about 1/2 a bag
- 1 cup shredded sharp cheddar cheese
- 2 Tablespoons garlic infused oil
- 2 eggs
- 1 1/2 cups panko crumbs
- Warm marinara sauce to serve
- Pinch of salt
- Pinch of pepper
DIRECTIONS
In a medium fry pan over medium heat add the garlic infused oil and the baby spinach. Sauté until wilted. Remove from heat and let cool. Pound the chicken breast until thin. When the spinach has cooled divide the spinach between each of the chicken breasts making a layer over the chicken. Top the spinach with the cheese, again divided between all of the chicken. Fold the chicken over so the spinach and cheese are in the middle of the pounded chicken. Secure the folded chicken with 2-3 toothpicks keeping the stuffing in the chicken the best you can.
Whisk the two eggs and place them in a dish large enough to be able to coat the chicken. Place the panko in another dish also large enough to fit the chicken. Mix in salt and pepper to the panko.
Taking the chicken one at a time, dip the chicken into the eggs then into the panko to
Place the chicken in your air fryer and fry at 375 degrees for 25 minutes or until the chicken is cooked completely through. Top with warm marinara sauce.
Enjoy!
We have had a crazy couple of weeks around here so I have some super simple recipes coming up for you this week. I was doing a lot of baking last week and looked in the fridge for a little something for the boys around here and saw kielbasa and Bacon and a trusty bottle of BBQ sauce. I knew exactly what I was going to do. You guessed it, this amazing little gem was born! I air fried them, but they could easily be baked or even grilled in the summer!
INGREDIENTS
- 1 fully cooked kielbasa ring
- 4-5 slices of thick cut bacon
- 1/2 cup of your favorite barbecue sauce
DIRECTIONS
Cut the kielbasa link the same size as the width of the bacon. My kielbasa gave me 8-9 pieces. Cut the bacon slices large enough to wrap around the kielbasa pieces and secure the bacon with a toothpick. Do this for each of the kielbasa pieces. Slather the BBQ sauce all over the kielbasa, bacon pieces, and place in your air fryer.
Air fry at 400 degrees for 12-14 minutes or until the bacon is done until your deisired crispness. Let cool for just a couple minutes, remove the toothpicks and serve warm.
Enjoy!
