Labor Day might have come and gone already (seriously, where does time go!?), but thankfully there’s still plenty of time to fire up the grill. Now, don't get me wrong, I like a good grilled steak and veggies, but with endless grilling possibilities, be sure to mix things up (don’t be a victim to the dreaded “cooking rut” - more on that topic next week)!
Korean Barbeque Short Ribs: These are nothing “short” of amazing; they were a hit at my son’s birthday. The flavor is a balance between sweet and savory, somewhat similar to teriyaki, but I’d venture to say waaay better. Get my easy recipe here.
Sliders: If you love burgers and anything mini (like me), you are destined to love sliders. I evolved my mom’s meatloaf recipe, giving the meat an extra punch of flavor. Go ahead, be extra cheesey and use my tips and tricks to making this family recipe extra special.
Mexican Corn: Some call it “elote,” I call it delicious! Spread a thin layer of mayo or butter around your grilled corn on the cob. Next, roll the corn in cojita or parmesan cheese, then sprinkle with cayenne or chile powder. Lastly, don’t forget to squeeze lime all over. Good to the last kernal!
Creamy Cilantro Lime Chicken: Here’s a way to upgrade your chicken, from one of my favorite blogs. It’s a total “winner, winner, chicken dinner!” The yogurt makes it creamy and tender, but the spices and lime make it nice and zesty. Difficulty ranking: Easy! Get the recipe here.
Jamaican Jerk Chicken: Global Grub's authentic Jamaican marinade is sweet, savory and spicy all at once. I love using the marinade on both chicken and shrimp. Don’t take it from me, this Jerk recipe has been recognized by Food and Wine and awarded by the Specialty Food Association!
Leftover tacos: When all is said and done, I like to take leftover food and repurpose them into just about any kind of street taco. In my latest rendition pictured, I used some Jerk chicken over coconut rice, Jerk fish over avocado/mango salsa and fried chicken over cole slaw.
Don't forget dessert: Isn't it a shame when your charcoal grill is still hot and steamy but there's no more food to grill? Here's a sweet solution: break out some marshmallows and sticks for some good ol' fashion smores.
A little tangent: We love to get our grill on… so much, that we have two grills. We have a Charcoal grill that we like to use for an added smokey flavor, when time permits. But we probably use our Gas grill a little more often cuz it’s faster and a bit easier to use (and while my hubs thinks we need a new one, I actually find the "wear and tear" to be quirky and charming, in a wow-we’ve-grilled-thousands-of-things-on-this kind of way).
So, how about you, charcoal or gas?
Learn the art of sushi making, a Japanese delight that's as fun to make as it is to eat. Plus, it's a lot easier than people think, with a little practice. Grab a crew, because our DIY Sushi Kit makes 48 pieces of sushi, and get ready to become a sushi chef in no time! Use our cooking instructions and video below.
There's nothing like fresh homemade pasta, and we're here to help you craft your own gourmet ravioli from scratch. Each "pillow" packs in so much flavor with a creamy porcini mushroom filling and an earthy truffle oil finish. Use our super detailed cooking instructions and video series.
Tamales do take time, but they're so worth the effort! Grab a fellow home cook and a drink, and you've got good times in the kitchen, with a Mexican twist. Just use our super detailed cooking instructions and video below. Now get ready, you're are about to become a tamalera, aka tamale-maker!
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