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Grilled Piadine with Roasted Tomato

My favorite Piadine lately. Pizza, salad, and fresh toppings makes for an easy dinner! Ingredients: Pizza dough, Grilled, Baked, or on the Traeger (Whole Foods has the best dough) Pesto Mozzarella log Roasted Tomatoes Romaine Lettuce Parmesan Vinaigrette Method: Roast plum tomatoes in the oven at 375 for 60-70 minutes. Coat in EVOO and S&P before roasting. Turn it up to 400 the last 10 minutes to caramelize. Grill dough (make sure your dough is room temperature when you start stretching). Spread with Pesto. Top with slices of good mozzarella and tomatoes. Toss romaine with vinaigrette, Parmesan, and S&P.

Maple Bacon Wrapped Scallops

Maple Bacon wrapped Scallops for 200 was not a problem at my annual Christmas Soiree last night. Our Traeger Chef nailed it with these beauties! Ingredients: 12 Jumbo Sea Scallops 1/2 Cup Salted Butter 1/2 tsp Crushed Garlic 12 Thick Cut Maple Bacon Slices Fresh Ground Pepper Cayenne Pepper Smoked Paprika Preparation: Take scallops out, pat dry with paper towel and place in a large mixing bowel. In medium sauce pan melt the salted butter and bring to a boil then add crushed garlic. Bring sauce to a simmer and stir continuously for 1-2 minutes. Remove from heat and let cool. While sauce is cooling, lay bacon strips out on a cookie sheet and generously grind black pepper over the bacon. Once the sauce has cooled pour over the scallops in the mixing bowl and lightly stir. (be careful not to break the scallops) Remove scallops one at a time wrapping the bacon around the edge of the scallop, securing it with a tooth pick. You want make sure you’re wrapping it so that there is a flat top and…

Smoked Brisket

Our Traeger was working overtime the last couple of days. It really the best thing that has happened to our kitchen this past year! The most unbelievable tender Brisket recipe TRAEGER recipe- cover brisket in a whole bottle of Famous Daves Rib Rub. Place brisket right on the grill grate for about 3 hours on 180 degrees. Take the brisket off and put in roasting pan covered with foil and put back on the grill at 225 for another 5 hours.

Girls That Grill

All the women are inside helping get ready for the Bridal shower and I’m manning the steaks on the Traeger!

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.