Grilled Pineapple - 52 Grilled Desserts from the Grill, Condiments

There is nothing better off the grill than fresh pineapple, sliced, seasoned and BBQed.

Served on a hamburger...

Served as a dessert... alone or decorated with a little scoop of ice cream.

It also has the advantage of being about as easy as it gets.

I served these up as Blue Cheese Pineapple Hawaiian burgers, Grilled Potato wedges with white Cheddar sauce and these Grilled Pineapples for dessert...  GOOD GRILLING EATS!

OK... No real recipe as there are only a couple of ingredients and a couple of steps...

You need a fresh pineapple.  Cut the ends, cut the sides and slice about 1 inch thick.  Remove the hard core (I bought a special cookie cutter that fits perfect, or simply use a pairing knife and cut a circle).

If that sounds like it would be harder than I described .. it is.  But the good folks at AllRecipes has produced a video that shows how to select a fresh pineapple and how to cut one... Click HERE to see the video.  Once you watch it, the only hard part becomes a snap!

Once you have your rings, simply set your grill to medium high heat, preheat it (convenient as this is usually the last thing that I grill before serving).

I drizzle the rings with a bit of Olive Oil (so they do not stick to the grill).

I then sprinkle some brown sugar on the rings.  the sugar melts into the pineapple, adding extra sweetness... about 1/2 tsp per side per ring.

For an extra kick, a tiny pinch of Cayenne Pepper as it grills gets that wonderful heat/sweet taste combination!

For extra contrast, a sprinkle of a mild paprika makes the rings pretty!

Grill about 5 minutes per side.  Just enough to heat and get tiny grill marks.  be careful not to over cook and allow all the juices to run out.

Hot, Juicy and SWEET is what we want!      ENJOY! 

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Curry Chicken Thighs with a Maple Chipotle Glaze - 52 Chicken Dishes, Sauces and Rubs

Another Day on the Grill!

Me, The original Snoop Dog and Charlie Brown are so excited to be back n the grill!  Of course, it was pushing it just a bit, 50 degrees and even a tiny bit of drizzle... but I was still doing the happy dance around the patio.

My thighs came out perfect.  I have a bit of a secret for grilling chicken thighs, that is to actually use your grill more as an oven.  I have a muffin tin that I use, balance the thighs over the openings.  Then place the tin in the grill.  this way, the chicken juices and the marinade/glaze pools in the bottom of each cavity, begins to heat and steam, thus steaming the thighs from below.

No more dried out chicken off my grill!!!

With this grilling secret... the hot are circulating around the top of the chicken browns it beautifully, crisps the skin perfectly and the hot steamy pool of drippings below adds moisture and a flavor punch from below.

Swap out whatever sauce and rub you might like and perfect thighs every time!

Really!!!

This way you too can do the Snoopy Summertime dance around your patio too!

This was served on a bed of Ramon Noodle/Broccoli Slaw (sweetened to contrast the heat from the curry), some Blue Cheese Potato Salad and a few loaded up Pimento Cheese Bacon Burgers!

Like I said, a good day on the grill.

OK, Here's what I did...

Grilling Time - Grilled Curry Chicken thighs with a Maple Chipotle Glaze

Ingredients

• 4 Plump Chicken Thighs
• For the Brine...
• 1 Cup Kosher Salt
• 1/2 Cup Sugar
• 1 TBS Peppercorns
• 3 Cups water AND 3 Cups Ice
• For Grilling Time...
• 1/4 Cup Curry Spice Rub
• 3/4 Cup Maple Syrup
• 1 tsp Chipotle powder

Cooking Directions

1. 1 Hour before grilling time, brine the chicken thighs...
2. Bring 3 cups water, salt, sugar and peppercorns to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes.
3. Remove the saucepan from the heat and cool completely by adding the ice.
4. Put the chicken in a bowl and add the cooled brine.
5. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
6. RUB (not sprinkle, RUB) the Curry Powder all over the chicken.
7. Balance each thigh on a muffin tin (large size muffins)
8. Move to grill, over indirect high heat, close lid and allow to cook for 20 minutes.
9. While it is cooking, mix the syrup with the chipotle powder and heat over low heat.
10. After 20 minutes, check the internal temperature of the chicken. You are aiming for 160 degrees, NO MORE Than 165.
11. Brush the glaze on the chicken and continue cooking in the grill (lid closed) until the chicken reaches the correct temperature )about 15-20 minutes more).
12. Remove from grill and allow to rest for 10 minutes before serving.
13. Serve Warm and ENJOY!

And check back next week for posts about the salads and the Burgers!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Spiral Stuffed Spinach Pork Loin... Slow Smoked on a Grill - 52 BBQ Tutorials

There is so much going on here... The stuffing is absolutely delicious.  It is a cooked cheesy baby spinach dish that would stand alone at any meal.  There is a flavorful Mustard rub seasoned with Cajun spices  Combine this with the cooking method that wraps pork around the stuffing, insuring the moisture of the stuffing helps to keep the pork fork tender and helps add flavors.  Lots going on, but in steps his is easy and any home griller can do this

By spiral cutting the loin (easier than it sounds), you also put a fork full of stuffing with each fork full of pork... The illusive One Wonderful bite!

 There are two tricks to this dish.  First is to do the spiral cutting.All you do is take a SHARP SHARP SHARP knife (I like to use a long thin boning knife) and start slicing 1 inch into loin.  Continue to roll the loin out as you continue to cut keeping the roll the same 1 inch width.  It does look, sound and appear intimidating, but really once you get the hang of it, it is very easy.

Once the loin is stuffed and rolled, time to tie it up so it does not unravel.  They make specialty rubber bands that are grill and oven safe that make this very easy.  But if you do not have them, ask your butcher for a length of "Butcher's Twine" and tie this up.  There are certainly correct ways, but as long as you do tie the ends, there really is not a wrong way.

BUT THERE IS A WRONG WAY TO TIE THE ENDS... And this photo shows the wrong way.  The ends need to be tied TIGHT so the stuffing does not ooze out.  Unfortunately I got involved and I do not have a photo of this bad boy trussed properly.  I used one of those specialty rubber bands and doubled wrapped it so it was sealed.  The ends are not pretty enough to serve to guests, but were great for a leftover Fritatta.

And the rest are simple grilling techniques giving you the best opportunity for success...

• I did Brine the pork prior to spiral slicing and serving.
• I set my grill up for indirect grilling, meaning I left one set of burners off in a gas grill and positioned the meat between the burners that are on.  This allows hot air to circulate around the meat without a concentration of heat on the bottom (which would force turning frequently for even cooking).  Of course this is just as easy with a coal grill, just make two piles of coal pushed to the sides.
• Slow and low is a smoker's/griller's term we like to use... Slow cooking (long time) using low temperatures.  In a smoker I would cook this at about 250 degrees for about 3 hours, reaching an internal temperature of 145 degrees.  When I cook on a grill I set the temp just a bit higher, about 300 degrees.  It took right at 1 hour 15 minutes for this to reach proper temperature.
• Best to use a remote probe grilling thermometer so you do not have to open the grill lid.  You are using your grill as an oven.  Same as baking cookies, if you open the oven, you lose your heat and your cookies take longer to cook and actually cook unevenly. 
• BUT, if you must open the grill to check temperature, check the internal temperature of the meat every 15 minutes.
• Once internal temp of 145 is reached, remove the meat from the grill and allow the dish to "rest" undisturbed for 10 minutes prior to cutting.
• And a cutting trick... Have a friend hold a small plate on each end as you cut from the center.  This helps preserve the look of the spiral cut and keeps the stuffing inside.  Cut all slices with the friend holding the meat together providing pressure on the plates before you plate the slices.

And that's it... you can do this!!!

OK... Here's what I did...

Spiral Stuffed Spinach Pork Loin

Ingredients

• For the Brine...
• 4 Cups Water PLUS 2 Cups ICE
• 1 Cup Salt
• 1 Cup Sugar
• 1 4 Pound Pork Loin
• For the Stuffing...
• 1 Pound Spinach, stems removed
• 4 TBS Butter
• 4 TBS Flour
• 1 Cup Chopped Walnuts
• 1 Medium Red Onion, small dice
• 1/2 Cup Half and Half
• 1 Cup Parmesan Cheese
• 1 tsp Ground Nutmeg
• 6 Slices Provolone Cheese
• For the Mustard Cajun Spice Rub
• 4 TBS Cajun Spice Mix
• 4 TBS Whole grain Mustard
• Top of a PineaTo create whiffs of smoke during Grilling

Cooking Directions

1. First, brine the pork loin... In a large soup pot, bring 4 cups water to a gentle simmer.
2. Add the Salt and Sugar and stir to mix.
3. Remove this from the heat and add the ice to cool.
4. Add the pork making sure that the pork is covered by the brine water. Add additional water if needed.
5. Set this covered in the refrigerator for 4 hours, up to overnight.
6. Rinse the brine off the pork. Allow to air dry while you prepare the spinach stuffing.
7. For the Stuffing... In a large saute pan, melt the butter over medium heat
8. Add the flour and stir until combined and heated. Be careful to stir constantly, do not let the butter mixture burn.
9. Add the Onions and walnuts and continue to stir until the onions begin to soften, about 3 minutes.
10. Add the spinach and stir until all the spinach has wilted
11. Add the Half and Half and stir to mix
12. Add the Parmesan Cheese and Nutmeg and stir again until the sauce has thickened, another 3-5 minutes.
13. Remove from heat and allow to cool for a few minutes while you spiral cut the pork loin.
14. See notes above on how to spiral cut the loin.
15. Once cut, line the pork with slices of Provolone Cheese, leaving a 1 inch space all around the 4 edges.
16. Spread the stuffing mix on top of the provolone.
17. Gently roll up the loin, being careful to not press hard or the stuffing comes out the sides.
18. Truss the loin, tie the loin so it does not unravel while cooking. Gentile tension in the center, but twice the tension on the ends so the stuffing does not ooze out. Some will, just continue to push it back in as you truss.
19. For the Rub, combine the Mustard and Cajun Spices and rub this around the outside.
20. Grill using indirect heat until the internal temperature reaches 140 degrees (see helpful tips above).
21. Allow to rest for 10-15 minutes before slicing, again, see helpful tips above on slicing instructions.
22. Serve Warm and ENJOY!!!

Good enough for a brave husband to serve to his wife's friends and neighbors (see the last couple of  posts for the story of my grilling dinner for the neighborhood book club)!

And come back tomorrow to see the final course, a dessert worthy of the girls!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Just a Sandwich - What to do with a Gallon of Pulled Pork Leftovers - 52 BBQ Tutorials

In the beginning...

Was the Sandwich...

It's time to go full circle with my leftovers.  I started with simple sandwich on a store bought bun (but I did feed 73 people), and then followed with 7 days of leftovers.  7 meals, with pulled pork as an ingredient, but none of them the same.  Kind of a primer if you will on going beyond just a microwave warm up.

But here's the last of my pulled pork leftovers, full circle indeed, and a big hit for poker night...

You can quote me, I admit it,  God is a better omnipotent being than I am.  (S)He created the Heavens and the Earth in 7 days.

But, in the Cul-de-Sac, I am pretty impressed with what I "created" in my 7 days of Pulled Pork leftovers (I'll get to the sandwich in a minute).

Back on Day One, I made a Cottage Pie (some may say, Shepherd's Pie).

Day Two was the "birth" of my now infamous Redneck Cupcakes, pulled pork on the bottom, with a topping of Beer Bread and Provolone cheese!

Day Three I made a spiral stuffed Mushroom Meatloaf (with a bacon wrap.... Pork, wrapped in pork!)

Day Four was appetizer day (but these were so good, we never got to a main course, just ate em up over the stove as we made them), with a pulled pork Quesadilla. 

Day Five... Pizza, Pizza, Pizza!!!  Follow the link for a formula for making your own pizza dough.  I seem to make about 6-8 pizzas every 2 weeks.  just too easy to pull a bit of dough out of the fridge, slap some leftvers on, add cheese and you have a 10 minute lunch.  

Day Six had a Tex-Mex feel with Enchiladas, stuffed with tropical salsa and Spanish rice, while topped with a rich thick cheese sauce (really good)!

Toss in a couple of dishes that used the leftover pulled pork; but I either didn't list on the blog or used as an opportunity to guest post and Bingo Bango Bongo... No numbers, but still a fine use for pulled pork leftovers...

Firehouse Mac "n" Cheese.  A rich thick luxurious 3 cheese macaroni and cheese topped with an amazing caramelized pulled pork!

And finally, breakfast, a fast easy Julia Child style Omelet... So easy that I didn't bother with a post, but just as tasty and just as deserving to be included in this roundup!

I have about a cup left that is sitting in my freezer, waiting for the first nasty- cold- miserable- windy- rainy day of fall so I can make and appreciate a bowl of chili!

But let's get to this sandwich... Dramatic presentation.  Perfect for a special dinner when a simple meal is called for (but you still want to show off).  I make a ton of money off the Dentist that comes to my poker game.  I have to toss him a bone just to get him (and that Dr wallet) to show up week after week.  This was the bone I tossed...

The bread is the only tricky part... I used the formula for Moomie buns.  Easy (use a breadmaker and it takes minutes of hands on effort)....

� 1 c water 
� 2 tbsp butter or margarine 
� 1 egg 
� 3 1/4 c. flour 
� 1/4 c. sugar 
� 1 tsp salt 
� 3 tsp instant yeast 

� Place all ingredients in your bread machine. Select dough. Allow to run cycle. 

� Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes. Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks. 

I did substitute a cup of Whole Wheat Flour for one of the "regular" flour cups.


Instead of making buns, I made a long tube and formed a circle.  I topped with a bit of my "Sodom and Gomorrah" Sesame/Garlic Salt mix.  Sesame Seeds are a natural, but the mix also includes Garlic Flakes and coarse Sea Salt.  When watching the guys eat, I noticed that many would turn their sandwiches upside down so the topping of salt, garlic and sesame would hit their tongue (home to most of your taste buds) with extra flavor first!

Let's speed this post up...

Follow the Mommie Bun recipe above (breadmachine on dough setting only)

• form into a circle
• do an egg wash (beaten egg, brushed on the top, makes a beautiful golden brown and delicious color, but also aids in the salt mix sticking
• sprinkle generously the salt mix (while I HIGHLY recommend you use the "Sodom and Gomorrah" Sesame/Garlic Salt mix, just using coarse cut Sea Salt on the top would work.
• allow 30 minutes for the dough to rest and rise a bit
• cut a few slits in the top so steam can escape as it cooks
• do all this on parchment paper
• 14 minutes in the oven and bingo bango bongo...

And now, just make a sandwich... Slice the circle of life carefully...


I added...

• A layer of Spinach Leaves
• A layer of sliced Dill Pickles
• A layer of Pulled Pork
• A layer of sliced Provolone Cheese (after this step, I put the whole sandwich under the broiler for just 2 minutes, long enough for the cheese to melt)
• And finally, A layer of Pickled Red Onions.

Me, I'm a pulled pork kind of guy.  But imagine the day after Thanksgiving and serving this bad boy up with a layer of turkey.  Almost worth making two turkeys for just so you can do a week's worth of leftovers!

And it worked.  The Dentist ate, I took him for another $35 and he thanked me as he left...


I love my cul-de-Sac!

 Make the dramatic tableside presentation, and then slice away...

It's just a sandwich.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Crab Stuffed Twice Baked Potatoes with Blender Hollandaise Sauce - 52 Side Dishes from the Grill, Rubs and Sauces

Ignore the Reuben Sandwich in the background, this is my plate.

But my wife who observes the Lenten Season by returning to her Catholic roots and has decided to abstain from eating meat on Friday.  This is what I made for her to enjoy on her day of sacrifice.

I LOVE These as a side dish or as a small lunch main course.  Just enough crabmeat for a massive flavor, yet spread out enough that this meal comes in at $2.00 a serving.  But of course... Add a Reuben Sandwich and you have quite a FAST EASY DELICIOUS MEAL!  And BTW, the Hollandaise is just as easy, made in a blender!

See the technique below, you'll be in HEAVEN Too!

OK... Here's what I did...

Crab Stuffed
Twice Baked Potatoes
With Blender Hollandaise

Ingredients

• 4 Medium Russet Baking Potatoes
• 1/4 Cup Butter
• 1/4 Cup Half and Half
• Pinch of Salt and Pepper to Taste
• 1/4 Cups fresh herbs (I used Basil), divided, save some for garnish on top
• 3/4 Cup Extra Sharp Cheddar Cheese, freshly shredded
• 1 Can (6-1/2 Ounces) Lump Crabmeat, well drained, flaked and cartilage removed. 
• For Hollandaise Sauce
• 3 Egg Yolks ONLY
• 8 TBS (1 Stick) Butter, softened to room temperature
• Juice of 1 Lemon

Cooking Instructions

1. Prepare baked potatoes as you like (Microwave, oven baked, even slow cooker roasted)...
2. Or...Turn your grill into an oven, Wrap olive oil rubbed potatoes in Aluminum Foil.Bake potatoes in a 425° (medium heat) grill (lid closed) for 45-55 minutes or until tender. 
3. When cool enough to handle, Cut large whole out of the top of each potato.. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. 
4. Beat or mash potato pulp with butter, cream, salt and pepper and most of the herbs until smooth. Using a fork, stir in onions. and cheese. 
5. Gently mix in crab. Stuff shells. 
6. Return to the oven/grill for 15 minutes or until heated through
7. While the Potatoes are second baking, prepare the Hollandaise Sauce.  Add the Egg Yolks to the food processor.  Process for 10 seconds until eggs turn creamy.  butter 2 TBS at a time and pulse for a few seconds after adding each batch.
8. Add the  Lemon juice and pulse a final time until everything is creamy
9. When potatoes are done, top with the sauce.
10. Garnish with additional herbs and serve hot... AND ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Dressed Up Mixed Greens Salad with Hazelnuts and Jam Jar Honey Vinaigrette - 52 Do Ahead Salads

This was unexpected...

I started out making this as a topping for a beautiful Sugar/Salt Cured Hot Smoked Salmon Filet (come back tomorrow for that recipe).  This was to be served at my BIG 12 guests Labor Day end of summer BBQ.  Then I started hearing from one of my favorite guests... She was on a diet and asked if I minded if she brought a salad.  Well, I had already assured others that there was no need (or honestly, desire on my part) for them to bring additional dishes.  So I decided to add a dish and simply make extra of the salmon garnish and serve this up as a salad.

It certainly looks spectacular, but also tasted just as good as it looked... The apples had a crisp bite, the cherries added a sweetness, the fresh made Jam Jar salad dressing perfectly balanced... Like I said, spectacular.

But easy as well... The mixed greens came from a bag... The cherries came from a small bag... The apples and onions were just a fast slice job and the hazelnuts were just as fast.  All of the work (honestly, if I spent 10 minutes on this I would be surprised) can be done well in advance with just a fast 2 minute assembly just prior to serving.  Even without the fish (tomorrow), this was ... As I said...

Spectacular, Easy and Deliciously Unexpected!!!

OK... Here's what I did...

Mixed Greens, Apples, Hazelnuts, Vidalia Onions and Cherries Salad 

Ingredients

• For the Jam Jar Honey Vinaigrette Dressing
• 1/4 Cup Apple Cider Vinegar
• 2 TBS Honey
• 1 TBS Whole Grain Country Style Mustard
• 1/4 Cup Olive Oil
• Salt and Pepper Pinch of Each
• For the Salad
• 6 Cups Baby Mixed Greens
• 1/2 Sweet Vidalia Onion, Sliced thin, half moon rings separated
• 2 Medium Granny Smith Apple, cut into thin even slices
• 1 Cup Dried Cherries
• 1 Cup Hazelnuts, Chopped

Cooking Directions

1. For the Vinaigrette...
2. add all ingredients together in a pint size Canning Jar
3. close lid tight and shake like hell for 30 seconds
4. Check to make sure the mix has emulsified and repeat if needed.
5. Reserve 1/4 Cup to drizzle on a Salmon Filet
6. For the Salad...
7. Mix 1/3 Cup of the Vinaigrette with the apple slices, coating well.
8. Chill this in the refrigerator for 30 minutes, allowing the apples and onions to slightly pickle and soften them.
9. Immediately before serving, Toss Greens, Apple Slices and Cherries, and the vinaigrette coated onions together
10. Taste the salad to make sure the salad is well seasoned and coated with the dressing. Add more as needed, but be careful... usually less is more.  Reserve 2 Cups of this to top the Salmon
11. Garnish with a generous sprinkling of Hazelnut chips, reserving some for garnishing the Salmon
12. Serve chilled or room temperature and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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