Prep Time: 10 mins Cook Time: 8 hrs Additional Time: 10 mins
Total Time: 8 hrs 20 mins Servings: 8 Yield: 8 servings
Gyro sandwiches can be stuffed with garlic-pepperoncini-roasted beef that has been cooked in a slow cooker. With provolone or mozzarella cheese, your choice of condiments, and hoagie rolls, serve.
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
8 hoagie rolls, split lengthwise
16 slices provolone cheese
1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cover, and cook on Low for 6 to 8 hours.
3. When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don’t forget to use the pepperoncini in the sandwiches!
Prep Time:30 mins Cook Time:30 mins Total Time:1 hrs Servings:12
Using a few common pantry items, this recipe for fried chicken without buttermilk is simple to prepare. Every time, the chicken is juicy and perfectly fried. The homemade ravioli and sauce on the side make this dish even more delectable.
3 cups all-purpose flour
5 tablespoons seasoned salt
3 tablespoons garlic powder
salt and pepper to taste
4 large eggs, beaten
2 (2 to 3 pound) whole chickens, cut into pieces
1 quart vegetable oil for frying
1. Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.
2. Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.
3. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
4. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up the heat, and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. Drain fried chicken on paper towels and keep warm in an oven until ready to serve.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Prep Time: 15 mins Cook Time: 35 mins Additional Time: 1 hrs 5 mins Total Time: 1 hrs 55 mins Servings: 8
This recipe for grilled tri-tip with a delicious dry rub tastes gourmet but is actually quite simple to prepare. It is the ideal meal for guests. It will certainly impress!
4 pounds tri-tip roast
4 cloves garlic, peeled and very thinly sliced
⅓ cup salt
⅓ cup black pepper
⅓ cup garlic salt
1. Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.
2. Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side.
5. Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Tri-tip is not a common cut where I live, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.
Nutrition data for this recipe includes the full amount of dry rub. The actual amount of dry rub consumed will vary.
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 4 Yield: 4 hamburgers
The best burger recipe for grilling in the summer! This juicy burger has no tasteless bread crumbs and is packed with everything. Serve with your preferred condiments on buns.
This recipe was very good when I served it a month ago. My best burger yet was this one! It was very flavorful and not at all dry! Will definitely make again.
1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste
1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties.
3. Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 10 mins Cook Time: 45 mins Additional Time: 4 hrs Total Time: 4 hrs 55 mins Servings: 10 Yield:10 servings
You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.
½ cup brown sugar
2 tablespoons salt
2 tablespoons crushed red pepper flakes, or to taste
½ cup finely chopped fresh mint leaves
¼ cup brandy, or to taste
1 (4 pound) salmon side, bones removed with pliers
2 cups alder wood chips, soaked in water, or as needed
In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!
Prep Time: 15 mins Cook Time: 8 mins Additional Time: 1 hrs Total Time: 1 hrs 23 mins Servings: 4 Yield: 4 servings
These grilled tuna steaks with a tropical twist are a great way to enjoy a relaxing summer-evening cookout out with friends.
½ cup pineapple or other tropical fruit preserves
¼ cup hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 (6 ounce) tuna steaks, about 1 inch thick
To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook – the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
Nutrition Facts (per serving)
332 Calories 3g Fat 34g Carbs 41g Protein