One of my favorite appetizers is cooking today for Rudy’s Recipe. I love these little guys!
Grilled BBQ Potato Skins
- 3 Russet potatoes, scrubbed
- 4 slices cooked bacon, crumbled
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- 3/4 cup Cheddar
- 1/2 cup barbecue sauce, warm
- 1/2 pound pulled pork
- Sour cream, for topping
- 2 tablespoons snipped chives, for garnish
Preheat oven to 350 degrees F.
Bake potatoes on the middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it’s cooled.
Preheat grill to medium heat.
Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
No fighting over them!
– Recipe courtesy of The Food Network.
Rudy’s Recipe this week is great for vegetarians … a veggie grilled sandwich.
Veggie Grilled Sandwich
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/8 cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split horizontally
- 1/2 cup crumbled feta cheese
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Heat your grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them.
Cook for about 3 minutes, turn, and cook for another 3 minutes. Peppers may take a little longer. Remove the veggies from the grill and set them aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with a lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese.
Watch carefully so that the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
– Recipe courtesy of AllRecipes.com
While I was browsing some of my favorite grilling sites I came across this great post from The Food Network. It’s a hot dog calendar. Now, I don’t know about you, but I love grilled hot dogs. And this post details 30 different types of hot dogs!!
Here are a few I liked:
Serve grilled hot dogs on hoagie rolls with cheese sauce, sautéed peppers and onions, and a dash of hot sauce.
Jerk Chicken Dogs
Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapeños and a mix of equal parts mango chutney, mayonnaise and jerk sauce.
Serve boiled hot dogs on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.
Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
I may have shorted out my keyboard by drooling on it! 🙂 Click here for the full calendar and recipes.
– Recipes, photos and information courtesy of The Food Network.
Barbecue Potatoes and Green Onions
- 6 large potatoes, peeled
- 4 green onions, finely chopped
- 2 tablespoons butter
- salt and ground black pepper to taste
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
– Recipe courtesy of Recipes.Kaboose.com
Grilled Shrimp Scampi Kabobs
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon parsley, chopped
- 1-1/2 pounds jumbo shrimp (21 to 25 count), shelled and deveined
- 2 slices garlic bread, cut in 1/2-inch pieces
- 1 small yellow squash, cut in 1/2-inch pieces
- 1 zucchini, cut in 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 ground black pepper
Heat grill to medium. In a medium skillet on medium heat melt butter. Add garlic and cook 1 minute, until golden and just beginning to give off an aroma.
Add lemon zest and juice; heat 1 minute. Keep it on side of grill to keep warm.
On eight 12-inch skewers thread shrimp, bread, squash, and zucchini. Brush with oil and sprinkle with salt and pepper.
Cook 5 to 7 minutes, turning once, or until shrimp is cooked through. Add parsley to butter sauce. Serve shrimp with sauce. Enjoy!
– Recipe courtesy of Recipes.Kaboose.com
Grilling pineapple makes it even sweeter than fresh pineapple so you’re in for a treat!
Grilled Pineapple Spears
1 peeled and cored pineapple
1/3 cup caramel sauce
2 Tbsp sweetened flaked coconut (optional)
Slice the pineapple into 10 spears by cutting down the length of the fruit. Slide each spear onto a wooden skewer, pushing the stick halfway into the piece of fruit.
Grill on a low-flame. Place fruit at the front edge of the barbecue so the skewers are off the grill. Grill about 2 minutes per side.
Transfer pineapple to serving plates. Drizzle with caramel sauce and sprinkle with flaked coconut, if using.
– Recipe courtesy of www.Recipes.Kaboose.com
Foil fries are on the menu for Rudy’s Recipe this week. Rudolph loves French fries!
– Cheese; any type
– Cut potatoes; like French fries
– Aluminum foil
Spray a large piece of foil with non-stick spray and liberally add cheese. Place the potatoes in center of foil.
You can add any seasoning on top like salt, pepper, cajun, etc. Close the foil tightly and roast over campfire or stove for 45 minutes. Yum, yum!
Recipe courtesy of CampingTourist.com.
This Friday for Rudy’s Recipes I thought I’d share a video from MetaCafe that teaches you have to make various campfire desserts. The first one, is one we’ve featured a recipe on but we call them Banana Boats … and they’re delicious!
If you’re staying with us this Labor Day weekend, try out some of these! And let us know how they turn out.
View the video here.
In hopes that Fall is soon on the way (we hope) our Rudy’s Recipe today is One Skillet Chili.
One Skillet Chili
– 2 lbs ground beef
– 1 medium onion
– 1 can red kidney beans
– Chili powder (to taste)
– Salt & Pepper (to taste)
– 1 can diced tomatoes
– 1 can tomato sauce
– 1 can tomato paste
Brown ground beef and drain excess fat.
Dice up the onion in smaller pieces. Drain kidney beans and rinse. Add tomato paste, fill paste can with water and add water.
Add all remaining ingredients to skillet and simmer until the onions are translucent. Tasty! Bring on Fall!
– Recipe courtesy of CampRecipes.com
– Cheese; go crazy … as much different kinds as you want.
– Onions, peppers, bacon bits and anything else you’d like to add!
Take 1 tortilla and lay it in a pan (just so it gets warm). Once the tortilla is warm–be careful not to burn it–add cheese. You can use American, Swiss, whatever you want. Then add onions, peppers, bacon bits, etc. Be creative! Fold the tortilla over, let cool for a few seconds, and enjoy!
– Courtesy of Gina in Oklahoma