Grilled Salmon with Pesto Cream

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.   Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Ever have one of those days when you’re so busy the day just gets away from you and then it’s dinnertime? Well, today was one of ours, so we stopped at the market to see what we could just toss together for a quick meal and we accidentally came up with a healthy gourmet delight that was low fat, low carb (to make it carb-free just eliminate the rice) diabetic friendly and under $10. WOW!

Patti found some salmon fillets on sale, mixed a quick pesto sauce with a little sour cream and an envelope of pesto seasoning and a box of brown-wild rice she made with broth instead of water. Next was a Caprese salad of sliced mozzarella and tomatoes garnished with some fresh basil dressed with olive oil and garlic wine vinegar (a ¼ cup of each). We may just try this the next time we go tailgating; it’s so quick, easy and delicious.

Prep Time: 10 minutes

Cook Time: 2-4 minutes per side at 350

Grill: Louisiana Wood Pellet Grill

Pellets: Apple & Pecan

Ingredients: Grilled Salmon with Pesto Cream

2 fresh salmon fillets about 10ozs.

Spicy Lamb Kebabs with a Cool Cilantro Sauce

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.   Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

One of our favorite meats is lamb. Patti found some ground lamb on sale and Ken couldn’t wait for her to use her imagination on this one. He was not disappointed! The kebabs were spicy but, not OMG hot. And American ground lamb is always lean.

Smoked Creamy Au Gratin Potatoes

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

On our date night this week we couldn’t decide between lamb chops or Huwa Reserve sirloin steaks. Tough call so we decided on both, of course. Served with Patti’s au gratin potatoes it was a hit! The lamb were loin chops, our favorite for  lean and juicy plus the Huwa Reserve sirloin steaks are Ken’s favorite steaks. The meat was seasoned with Feiny’s “Goes on Everything” seasoning rub because it sure does go on everything with lots of flavor that lets the taste of what you’re grilling shine through.

Swedish Style Meatballs

The weather here has been gray and wet calling for something tasty and hearty from the stove. Our dear friend Brian Ellefson shared a family recipe for Swedish meatballs and with his outline we added some of our magic like Huwa Reserve SteakBurger ground beef, and came up with a creamy and satisfying main dish. Huwa Reserve SteakBurger ground beef guarantees your meatballs recipe will be lean and full of great beef flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Stovetop

Ingredients: Swedish Style Meatballs

Meatballs

2lbs. Huwa Reserve SteakBurger

¾ cup onion, chopped

1 Tablespoon garlic, dried

1 cup fresh breadcrumbs

1 Tablespoon parsley, minced

1 ½ teaspoons Country Bob’s Seasoning Salt

½ teaspoon black pepper, coarse grind

1 Tablespoon Worcestershire Sauce

2 Tablespoons butter

1 egg, beaten

Gravy

1 cup flour

2 Tablespoons butter, melted

1 teaspoon Country Bob’s Seasoning Salt

¾ teaspoon black pepper

1 Tablespoon Paprika

3 cups beef broth

2 cups sour cream

1 cup green onion tops, chopped

1lb.

Pork Chops with Fresh Raspberry Sauce

It’s berry season here and we get lots of fresh juicy berries of all kinds at the Murrieta Farmer’s Market. Being the temp has been in the 90’s we wanted something lighter than beef. Patti picked up some boneless pork chops on sale and came up with the idea of a fresh raspberry sauce. Easy, delicious and made for a beautiful main dish served with corn on the cob and fresh carrots. She did the corn unhusked in the microwave and partially boiled the carrots (so they were still a little crisp) in chicken broth and some Feiny’s Rubs, veggie.

Thai Chicken Breasts

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

We love boneless, skinless chicken breasts because they’re so quick and easy to grill and there are so many different recipe ideas. Patti made a simple, homemade Thai marinade and served it with brown rice cooked in chicken broth with a sprinkling of green onion.

Prep Time: 5 minutes

Cook Time: 6 minutes per side at 350

Grill: Louisiana Wood Pellet Grill

Pellets: Hickory

Ingredients: Thai Chicken Breasts

1 ¼ lbs. boneless, skinless chicken breasts

Marinade:

¼ cup fresh lemon juice

¼ cup light soy sauce

3 Tablespoons Country Bob’s All Purpose Sauce

2 Tablespoons honey mustard

2 Tablespoons minced fresh garlic

1 teaspoon ground coriander

2 Tablespoons red pepper flakes

Ready For The Louisiana Pellet Grill

Directions: Thai Chicken Breasts

In a medium bowl whisk all marinade ingredients.
Put marinade and chicken in large zipper bag and marinate for 2 hours.

Red, White and Blue Cheese Enchiladas

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.   Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

We make tri-tips frequently for us and to sell at the Murrieta Farmer’s Market. A very tender, lean and juicy piece of meat. This week we made one just so Patti could make this recipe using the leftovers for Memorial Day. A day where barbeque comes second to thanking God for those that made the ultimate sacrifice for our freedom.

Prep Time: 25 minutes

Cook Time: 35 minutes at 350 degrees (180c)

Grill: Louisiana Wood Pellet Grill

Pellets: Mesquite

Ingredients: Red, White and Blue Cheese Enchiladas

2 lbs.

Taco Pizza

We have been getting requests for diabetic friendly recipes. This is our 1^st recipe with that in mind. Nobody wants to eat bland tasteless food so we wanted to do something to make your taste buds smile. What do you think about a Taco Pizza? Huwa’s Steak Burger cooked up for taco filling; lean, flavorful just for starters. Add loads of sweet peppers and tomatoes from the Murrieta Farmer’s Market and your taste buds are at Heaven’s door. The best part, it is Gluten free, low carb, low fat and diabetic friendly. As healthy as it is yummy.

Prep Time: 30 minutes

Cook Time: 15 minutes

Grill: Louisiana Wood Pellet Grill

Pellets: Oak

Ingredients:

1 lb. Huwa Steak Burger
8 oz.