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Tandoori Shrimp

| INGREDIENTS | 2 lbs jumbo shrimp, peeled [leave tails on] and deveined 1/2 cup freshly squeezed lime or lemon juice 1 1/2 teaspoons Cajun Rub 1 cup plain [greek] yogurt 1/4 cup heavy cream, half and half, or milk 1/2 of a small onion, coarsely chopped 3 cloves garlic coarsely chopped 1 1″ piece of fresh ginger peeled and coarsely chopped 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric a few drops of red and orange food coloring [optional] 4 tablespoons butter melted thinly sliced red onions lime wedges sprigs of cilantro for serving | DIRECTIONS | Put the shrimp in a large resealable plastic bag. Combine the lime juice and Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes. In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in an blender jar and process until the mixture is fairly smooth. Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori….

Scallop and Sausage Kabob with Pineapple Mint Sauce

This kabob screams summer and grilling and happiness! The pineapple mint salsa is just about perfect too. On a skewer add- Scallop Jarred jalapeño slice Chicken Apple sausage Pineapple chunk REPEAT Drizzle with EVOO and S&P before grilling. For additional flavor top with pineapple mint sauce before and after grilling. Pineapple Mint Sauce- In a blender combine: Pineapple chunks A couple of dashes of EVOO Mint leaves Lime juice Lime zest Dash of garlic salt (If mint isn’t your thing, substitute cilantro)

Grilled Doughnuts

It’s a hard job but somebody’s gotta do it! #grilleddoughnuts #traegergrills

Brown Sugar Spicy Bacon

I think you could say we’re ready for the 4th!! Use thick cut bacon Mix in a bowl of brown sugar and lay out on a cookie sheet. Drizzle maple syrup and sprinkle pepper and cayenne. Traeger or grill until crispy. You can also cook in the oven but I would recommend on the grill!!

Sneak Peak Video

Sneak peak at my Summer Table by @justadash_ and @traegergrills cookbook!

Moore Ribs

I can’t wait to share this Family Rib recipe with you! My Dad is a master griller and he is known across the country for his famous ribs and even more famous sauce. 1.Costco Baby Back Ribs are the best. 2.Season Salt and Pepper both sides of ribs 3.Bake or Traeger on a cookie sheet covered tightly with aluminum foil at 325 for 3-4 hours until almost falling off the bone. 4.Take off the heat and let cool. 5.Cut into individual pieces and cover the entire rib in store bought BBQ sauce like Sweet Baby Rays. 6. Turn BBQ or Traeger on high and sear ribs until crisp on the outside and tender falling off the bone inside. 7. Brush on your favorite BBQ glaze and serve! ETC. The only recipe I will never share is my Dad’s BBQ glaze recipe. There is nothing that compares and people will come from far away just to get one lick of it. Hoping @traegergrills gets a deal done so we can get it all to you!

Blue Cheese Slider

This slider was served as an app last night and it blew me away. I love burgers stacked high but the simplicity of this burger can’t be beat. Use the highest quality of ingredients you can find since there are so few. Brioche bun, toasted (a brioche bun is a must) Ground hamburger Blue cheese crumbles Spicy pickle, sliced *Lemon Aioli S&P Bacon (optional), Red pepper flakes (optional) Toast bun and set aside. Combine aioli and let sit in fridge for 1-2 hours Combine blue cheese crumbles, red pepper flakes, and S&P into your ground meat, form small patties, and grill or Traeger. (Don’t overcook!) Spread aioli on bun and top with burger and bacon. Insert toothpick and spicy pickle on top. Lemon Aioli 3/4 cup mayonnaise 2 garlic cloves, minced 1 lemon, zested 1 lemon, juiced S&P ETC. Sliders are perfect because they’re small and you can indulge on one and add a huge green salad! A healthy alternative is no bun and ground Chicken or Turkey but don’t leave out the blue cheese or a little aioli. Use…

Grilled Vegetable Salad

Grilled salads are a summertime staple at our house. The best thing about them is that you can grill anything and everything, no rules! Cover all veggies in EVOO and S&P. Grill or Traeger on high for 10 minutes or until browned. Portobello Mushrooms Corn on the Cob Asparagus Yellow Squash Zucchini Purple Onion Red and Orange Peppers Chop vegetables once cooled. (Let vegetables cool on a paper towel to soak up water). Add fresh tomatoes, goat cheese, and julienned basil. Drizzle more EVOO, balsamic glaze and S&P. ETC. You’ll want to make a lot. You can eat it with anything! Pasta, chicken, pork, over rice, or with eggs. This can also be done roasting in your oven.

Warm Parmesan and Summer Herb Chips

Look no further for summer drinks and appetizers! Kettle chips or any sturdy chip Parmesan cheese grated Lemon, juice and zest Chives, chopped Parsley, chopped Dill, chopped S&P Lay out your favorite sturdy chips on a cookie sheet. Add Parmesan and herbs and bake for 3-5 minutes at 375. Top with lemon zest and lemon juice!

National Hot Dog Day

Don’t forget to order your own copy of Summer Table or download the e-book for an amazing Hot dog recipe with peach salsa! Because, we can’t forget it’s #nationalhotdogday emoji I have to report we’ve had over 32K downloads of Summer Table. Thank you for your support!