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Kamado Grill Recipes
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Cuban Sandwich
 Cuban Sandwich Today I made Cuban Sandwiches using the leftover Cuban Pork Loin Roast I made the other day. Before I moved to the Tampa area I had never heard of a Cuban Sandwich before. I had my first one at the Columbia Restaurant in Ybor City and fell in love with them. One thing that makes a Cuban Sandwich is using Cuban Bread, which has a small amount of lard in it which really adds to the flavor of the sandwich. If you can’t find it or don’t want to make your own, use French bread instead. The other things you need are thin pork slices, ham, thick slices of swiss cheese. pickles and mustard. The sandwiches are grilled and pressed down while doing so. A panini press makes it easy. If you don’t have one I’d use a heavy pan with aluminum foil on the bottom of pan, on top of the bread while you are cooking it. I pressed mine down several times while it grilled. You want it to slowly heat up so that the heat steams the pork, ham and melts the cheese. 5.0 from 1 reviews Cuban Sandwich Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Sandwich, Bread, Pork Cuisine: Cuban Prep time: 10 mins Cook time: 8 mins Total time: 18 mins Serves: Serves 2 - 3 1 loaf Cuban Bread 3/4 lb. thinly sliced pork 3/4 lb.sliced ham 8 oz. Swiss cheese pickles mustard butter 1 loaf Cuban Bread 3/4 lb. thinly sliced pork 3/4 lb.sliced ham 8 oz. Swiss cheese pickles mustard butter Cut the bread in half. Butter the top and bottom of the bread. Put a thin line of mustard down on the top of the bottom bun. Layer with the pork, ham, cheese and pickles. Put on top bread. Heat a grill to medium heat. Put sandwich on. If using a panini press, press the top down firmly on the sandwich. If doing in a pan, use another pan covered with aluminum foil on top of the bun and press down firmly. Flip sandwich after it browns on bottom. (about 5 minutes) In a panini press over medium heat it takes 8 -10 minutes. Cut the bread in half. Butter the top and bottom of the bread. Put a thin line of mustard down on the top of the bottom bun. Layer with the pork, ham, cheese and pickles. Put on top bread. Heat a grill to medium heat. Put sandwich on. If using a panini press, press the top down firmly on the sandwich. If doing in a pan, use another pan covered with aluminum foil on top of the bun and press down firmly. Flip sandwich after it browns on bottom. (about 5 minutes) In a panini press over medium heat it takes 8 -10 minutes. Maybe you’d like to try our recipe for? Crock Pot Cuban Pork Loin Cuban Chicken Cuban Bread Pin It!
Pepperoni Pizza Dip
 Pepperoni Pizza Dip This is one of my go to recipes when I need an appetizer. There’s no way you can go wrong with luscious melted cheeses and pepperoni. I love using focaccia, breadsticks or even veggies to serve with the dip. Pepperoni Pizza Dip Author: Mary Ellen Recipe type: pizza, appetizer Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 6 - 8 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmesan, grated 1 cup pizza sauce 1/2 cup mozzarella, shredded 1/4 cup parmesan, grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black or green olives, sliced 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmesan, grated 1 cup pizza sauce 1/2 cup mozzarella, shredded 1/4 cup parmesan, grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black or green olives, sliced Mix the cream cheese, sour cream mayonnaise, mozzarella and parmesan and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350 F. oven until the cheese has melted, bubbling and golden brown, about 20 minutes. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmesan and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350 F. oven until the cheese has melted, bubbling and golden brown, about 20 minutes. Maybe you’d like to try a different appetizer recipe? Shrimp Salsa with your first bite you’ll fall in love with this one. It’s a great way to serve a shrimp dish to a crowd without breaking the bank. Cheeseburger Bites Shrimp Egg Rolls Pin It!
Pizza Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Blueberry Cake Crumb Bars
 Blueberry Cake Crumb Bars This might just be the perfect snack cake. It has a soft lemon vanilla bottom with a layer of fresh blueberries and more of that cake bottom crumbled on top. I love blueberries in case you don’t already know that. Blueberries are in season again right now and you should start seeing the prices drop on them. Frozen blueberries will work in this also, just don’t thaw them first. Blueberry Cake Crumb Bars Author: Mary Ellen Recipe type: Bars, Dessert, Sweets Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: 16 small bars 2 cups self-rising flour 1 cup granulated sugar, divided Pinch of salt 1 lemon, zest and juice 1 large egg 10 tablespoons cold butter 2 teaspoons cornstarch 2 cups blueberries, fresh or frozen 2 cups self-rising flour 1 cup granulated sugar, divided Pinch of salt 1 lemon, zest and juice 1 large egg 10 tablespoons cold butter 2 teaspoons cornstarch 2 cups blueberries, fresh or frozen Preheat oven to 350 degrees, if using a glass pan 325 degrees. Put the self rising flour, 2/3 cup sugar. salt, lemon zest and juice, egg and cold butter cut into tablespoons into a food processor. Pulse until it comes together in a loose ball. Take out about 1 1/2 cups of the dough and set aside. Press remaining down on the bottom of a greased 9 x 9 pan. Sprinkle the blueberries over the dough. Sprinkle the remaining 1/3 cup sugar with the cornstarch over the blueberries. Crumble up the set aside dough on top of the blueberries. Bake for about 35 minutes. Preheat oven to 350 degrees, if using a glass pan 325 degrees. Put the self rising flour, 2/3 cup sugar. salt, lemon zest and juice, egg and cold butter cut into tablespoons into a food processor. Pulse until it comes together in a loose ball. Take out about 1 1/2 cups of the dough and set aside. Press remaining down on the bottom of a greased 9 x 9 pan. Sprinkle the blueberries over the dough. Sprinkle the remaining 1/3 cup sugar with the cornstarch over the blueberries. Crumble up the set aside dough on top of the blueberries. Bake for about 35 minutes. Maybe you’d like to try? Blueberry Cupcakes Strawberry Trifle Angel Food Cake Blueberry Trifle Pin It!
Easy Cheese Spread
 Easy Cheese Spread I made this dip last week for a party I was having. The best thing about the basic recipe is that you can change up the flavor just by adding different spices each time. I love roasted garlic in it, it adds so much flavor. If you’ve never roasted garlic you don’t know what you’re missing. It completely changes the taste of it. Roasting garlic is really simple. Cut the tops off to expose the bulbs. Remove as much of the papers on the garlic as you can easily remove. Wrap them in foil with a little olive oil and bake for at least 45 minutes at 400 degrees until the garlic is tender and caramelized. You can squeeze it right out of the bulbs when it is ready. Easy Cheese Spread Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer Prep time: 10 mins Total time: 10 mins Serves: Serves 8 2 8 oz packages cream cheese 1 1/2 cups sharp cheddar cheese 3 - 4 cloves roasted garlic 1/4 teaspoon salt 1/2 teaspoon cracked black pepper 1/2 teaspoon of any salt free seasoning you like - I use Penzey's Mural of Flavor Fresh parsley 2 8 oz packages cream cheese 1 1/2 cups sharp cheddar cheese 3 - 4 cloves roasted garlic 1/4 teaspoon salt 1/2 teaspoon cracked black pepper 1/2 teaspoon of any salt free seasoning you like - I use Penzey's Mural of Flavor Fresh parsley Add the cream cheese to a food processor. Pulse several times until the cream cheese is softened. Add the roasted garlic and seasonings. Pulse several times to combine. Add the cheese and pulse until it is thoroughly combined. Add the cream cheese to a food processor. Pulse several times until the cream cheese is softened. Add the roasted garlic and seasonings. Pulse several times to combine. Add the cheese and pulse until it is thoroughly combined. Maybe you’d like to try our recipe for? Shrimp Salsa Shrimp Cocktail with Horseradish Sauce Jalapeno Parmesan Cheese Crisps Pin It!
Shrimp Scampi Dip
Shrimp Scampi Dip This Shrimp Scampi Dip is a great way to have a seafood appetizer without breaking the bank. You can use whatever size shrimp is the best value when you go to buy it. I used some 16/20’s and do have to admit taking a knife to them made me feel a little bad. That only lasted until I took my first bite of this delicious dip. Tips for Buying Shrimp Shrimp should be firm and have a mild smell. It should also look slightly translucent. If buying frozen look for ones that are headless and still have the shell on. Unless you are near the coast buy frozen. At the grocery store I ask them for frozen or whatever size I want and don’t buy what is in the case. I’d rather control how they are thawed and handled. Avoid imported shrimp if you can. Shrimp Scampi Dip Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer, Seafood Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Serves 6 1 tablespoon butter 8 ounces medium shrimp, peeled, deveined and roughly chopped 4 cloves garlic, minced 1/4 cup white wine or heavy cream 1/2 teaspoon red pepper flakes, or more, to taste 2 tablespoons lemon juice salt and pepper, to taste. 8 ounces cream cheese, at room temperature 1/2 cup sour cream 2 tablespoons chopped parsley 1/2 cup shredded mozzarella cheese, divided 2 tablespoons grated Parmesan 1 tablespoon butter 8 ounces medium shrimp, peeled, deveined and roughly chopped 4 cloves garlic, minced 1/4 cup white wine or heavy cream 1/2 teaspoon red pepper flakes, or more, to taste 2 tablespoons lemon juice salt and pepper, to taste. 8 ounces cream cheese, at room temperature 1/2 cup sour cream 2 tablespoons chopped parsley 1/2 cup shredded mozzarella cheese, divided 2 tablespoons grated Parmesan Melt the butter with the garlic and red pepper flakes in a pan over medium heat. Add the shrimp and cook for about 2 minutes until it just starts to turn pink. Add the lemon juice and wine/cream (if using) and remove from heat. Add the cream cheese and sour cream. Stir until combined. Add the parsley, salt, pepper, 1/4 cup of the mozzarella cheese and Parmesan cheese. Pour into a greased 8 - 9 inch baking dish. Top with the remaining mozzarella cheese. Bake at 350 degrees for about 15 -20 minutes or until hot and bubbly. Serve with crackers or french bread toasts. Melt the butter with the garlic and red pepper flakes in a pan over medium heat. Add the shrimp and cook for about 2 minutes until it just starts to turn pink. Add the lemon juice and wine/cream (if using) and remove from heat. Add the cream cheese and sour cream. Stir until combined. Add the parsley, salt, pepper, 1/4 cup of the mozzarella cheese and Parmesan cheese. Pour into a greased 8 - 9 inch baking dish. Top with the remaining mozzarella cheese. Bake at 350 degrees for about 15 -20 minutes or until hot and bubbly. Serve with crackers or french bread toasts. Maybe you’d like to try our recipe for? Pizza Dip Tom’s Moms Olive Dip Shrimp Egg Rolls Pin It!
Shrimp Cocktails
Shrimp Cocktails Is there anything prettier than a big bowl of shrimp? Shrimp when cooked right is the perfect easy appetizer to make. Way back when I worked with a chef from the CIA we served shrimp everyday in the bar for Happy Hour and he taught me the best way to make shrimp so that it was always tender and not overcooked. Overcooked shrimp is really rubbery and who wants to spend their hard earned money to have overcooked shrimp? So what was his secret? We cooked it frozen. I’m sure one of the reasons we cooked frozen was not living near a source for shrimp this was the best way to get them. So what you want to do is put a big old pot of water on, throw in a lemon or two depending on how many shrimp you are cooking. When the water comes to a boil throw the shrimp in the pot and then wait until the shrimp just start to turn pink. Let them cook about another minute more and pour into a strainer in the sink. Immediately run cold water over them until they are cool. Have ready a big old bowl of ice and chill them down. Cover and refrigerate or serve right away with cocktail sauce. We served this at a wine tasting party we were having. We did all kinds of finger foods. One of the easiest things to put together that everyone loves is a cheese tray. Try to buy different varieties of cheeses, serve with fruit and crackers. Shrimp Cocktails Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer, seafood Prep time: 20 mins Cook time: 7 mins Total time: 27 mins Serves: Serves 8 2 lbs. shrimp in the shell 1 lemon Sauce 1/2 cup chili sauce 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce 2 lbs. shrimp in the shell 1 lemon Sauce 1/2 cup chili sauce 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce Bring a big pot of water to a boil. Add the lemon. Add the shrimp, if using fresh it will take about 3 minutes to cook and 5 - 7 minutes frozen as I described above. When cool enough to handle peel and devein the shrimp. Refrigerate until ready to serve. Put all of the sauce ingredients into a bowl and stir until combined. Cover and refrigerate until ready to serve. Bring a big pot of water to a boil. Add the lemon. Add the shrimp, if using fresh it will take about 3 minutes to cook and 5 - 7 minutes frozen as I described above. When cool enough to handle peel and devein the shrimp. Refrigerate until ready to serve. Put all of the sauce ingredients into a bowl and stir until combined. Cover and refrigerate until ready to serve. Maybe you’d like to try our recipe for? Mushroom Strudels – we served these that night also. Much to my surprise they were the first things gone that night! Brie with Cranberries and Walnuts Barbecued Kielbasa Pin It!
Tom’s Moms Olive Dip
Tom’s Moms Olive Dip This 2 ingredient recipe for Tom’s Moms Olive Dip couldn’t be easier and it is perfect served on a Ritz cracker. In case you’ve noticed I’ve been posting a few of her recipes lately. I got her recipe box out and am going thru it making Tom some of his favorite recipes she used to make. Made with cream cheese and olives stuffed with pimentos and a touch of the olive juice. The olive lover in your life will love when you make this for them. Tom's Moms Olive Dip Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer Prep time: 5 mins Total time: 5 mins Serves: Serves 6 8 oz, cream cheese 1/2 cup chopped olives 1 tablespoon olive juice 8 oz, cream cheese 1/2 cup chopped olives 1 tablespoon olive juice Have the cream cheese at room temperature. Add the juice and olives. Refrigerate until ready to use. Have the cream cheese at room temperature. Add the juice and olives. Refrigerate until ready to use. Maybe you’d like to try our recipe for? Grilled Jalapeno Poppers Jalapeno Parmesan Cheese Crisps Cheese Stuffed Meatballs Pin It!
Raspberry Maple Chicken Wings
Raspberry Maple Chicken Wings Today I made these easy and delicious raspberry and maple syrup chicken wings. I found a sugar free raspberry syrup, mixed it with real maple syrup, some garlic and soy sauce. So good! I baked the wings on a wire rack over a piece of parchment paper for easy clean up. I was so glad I did it this way, all of the fat drained off as the wings baked and clean up was a breeze. 5.0 from 1 reviews Raspberry Maple Chicken Wings Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Chicken, appetizers Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 4 2 lbs. chicken wings 1 tablespoon olive oil salt and pepper 1 - 2 garlic cloves minced 1/2 cup raspberry syrup 1/2 cup maple syrup 4 tablespoons soy sauce 1 green onion chopped 2 lbs. chicken wings 1 tablespoon olive oil salt and pepper 1 - 2 garlic cloves minced 1/2 cup raspberry syrup 1/2 cup maple syrup 4 tablespoons soy sauce 1 green onion chopped Preheat oven to 425 degrees. Coat wings with olive oil. Salt and pepper the chicken wing pieces. Spray a wire rack and place it over a cookie sheet that is lined with parchment paper. Lay chicken wings on top of the wire rack. Bake for 30 minutes. Mix together sauce ingredients in a saucepan. Bring to a boil and cook over medium heat for 5 minutes. Remove the chicken from the oven and dip in the glaze. Bake for another 15 minutes. Brush on additional glaze to serve. Sprinkle with green onions. Preheat oven to 425 degrees. Coat wings with olive oil. Salt and pepper the chicken wing pieces. Spray a wire rack and place it over a cookie sheet that is lined with parchment paper. Lay chicken wings on top of the wire rack. Bake for 30 minutes. Mix together sauce ingredients in a saucepan. Bring to a boil and cook over medium heat for 5 minutes. Remove the chicken from the oven and dip in the glaze. Bake for another 15 minutes. Brush on additional glaze to serve. Sprinkle with green onions. Maybe you’d like to try our recipe for? Salt and Pepper Chicken Wings with Dill Pickle Dip Buffalo Hot Wings Kamado Grill Bbq Chicken Wings Pin It!
Jalapeno Parmesan Cheese Crisps
 Jalapeno Parmesan Cheese Crisps The other night we were sitting around and dinner was a couple of hours off. I decided to make some cheese crisps. After thinking about it for a minute I decided to add some sliced jalapenos and bacon bits. These get baked in the oven until golden brown on parchment paper. I sprayed mine but you don’t really need to. 5.0 from 1 reviews Jalapeno Parmesan Cheese Crisps Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer, Mexican Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 20 cheese crisps 2 - 3 jalapenos - thinly sliced Grated Parmesan Cheese Bacon Bits 2 - 3 jalapenos - thinly sliced Grated Parmesan Cheese Bacon Bits Preheat oven to 450 degrees. Thinly slice the jalapeno peppers, cutting into circles. Line a baking sheet with parchment paper. Add a tablespoon of Parmesan cheese to make a round circle on parchment paper. Top with a jalapeno slice. Sprinkle bacon bits on top. Bake for about 15 minutes until cheese is crispy. Cool. Preheat oven to 450 degrees. Thinly slice the jalapeno peppers, cutting into circles. Line a baking sheet with parchment paper. Add a tablespoon of Parmesan cheese to make a round circle on parchment paper. Top with a jalapeno slice. Sprinkle bacon bits on top. Bake for about 15 minutes until cheese is crispy. Cool. Maybe you’d like to try our recipe for? Fougasse Shrimp Egg Rolls Mexican Pepper Dip Pin It!