Kraft Fresh Take Burgers and Coupon Deal

This is the first of our new line of Recipe articles called Deal Meals.  It will consist of a meal that you can use coupons on to save money.  First up we have Fresh Take Burgers currently there is a coupon for .75 cent coupon off of a Fresh Take packet.  The packet I am making is the Savory Four Cheese Recipe which consists of a cheese and breadcrumb mixture that can be used to mix with Ground Beef or Turkey.

Click here for the coupon.

Ingredients:

Fresh Take Packet: Savory Four Cheese Recipe

1 Pound of Ground Beef or Turkey

 

First step open the Fresh Take Packet and mix with the ground beef.

Fresh Take Burgers Mix

Next Step Patty your hamburgers.

Fresh Take Burgers Patty your burgers

Then you are ready to grill them up.  Cook to the temperature you would like.

Fresh Take Burgers Grill

Enjoy.

Fresh Take Burgers Eat and Enjoy

Slow Cooker Pulled Pork

Do you like pulled pork but don’t like going through the trouble of smoking it for hours and hours?Slow Cooker Pulled Pork

Perhaps you don’t have a smoker or the patience for smoking food. Well then this is the recipe for you it is easy to make fall of the bone, tender pulled pork.  So easy that you will be making it all the time and your friends will think that you are a BBQ expert.

You just need a few ingredients, a pork shoulder or boston butt, some BBQ sauce and a slow cooker.  With those things you will be on your way to making your very own pulled pork.

 

Ingredients

• 3 to 4 pound bone in pork shoulder

• 1 bottle barbeque sauce

• 2 cloves of garlic

• 1 onion

• Water

Items used to make this recipe

• Slow Cooker (Crock Pot)

• Knife

• Cutting Board

Slow Cooker Pulled Pork - Ingredients

Recipe

1.  This is very simple.  First cut up your onion and garlic.  Spread out about half of your cut up onion and garlic on the bottom of the slow cooker.

 

Slow Cooker Pulled Pork - Crock Pot

2.  Next take your pork shoulder and place it into the slow cooker.

3.  Now it is time to put your BBQ sauce into the slow cooker, along with the rest of your onions and garlic.

4.  Finally fill up the rest of the slow cooker with water til it almost covers your pork shoulder.

Slow Cooker Pulled Pork - Crock Pot

5.  Place the lid onto the slow cooker and let it cook on low for about 6 to 8 hours.  You will know your pork is ready to go when it starts to become tender and has shrunk up like the picture.

Slow Cooker Pulled Pork - Done

Once it has finished cooking you just need to remove the pork shoulder from the slow cooker and begin pulling the pork apart.  Now you can make yourself a nice pulled pork sandwich.

Enjoy!

Slow Cooker Pulled Pork - Plated

 

Easy Grilled Salmon

This past Memorial Day weekend I wanted to grill up something different that I have never done on the grill before.Grilled Salmon  Salmon was on sale so I decided to give that a try on the grill.

I wanted a simple recipe so I decided on a just 3 ingredients garlic, butter, and Old Bay Seasoning.  I have always been afraid to grill salmon, but it turns out that if you leave the skin on it is really simple to grill.  It only takes about 10 to 12 minutes.

From now on I will be grilling my Salmon, it was very flavorful and super moist.  I was unable to stop eating it.

Ingredients

• 2 pounds of Salmon, skin on

• 2 cloves of garlic

• Butter

• Old Bay Seasoning

Items used to make this recipe

• Gas Grill

• Spatula

• Knife

• Garlic Press

• Oil

Grilled Salmon - Ingredients

Recipe

1. This is very simple.  First spread some butter onto each Salmon Fillet.

2. Next press some garlic onto each fillet.

3.  Finally, sprinkle on some Old Bay Seasoning.  That’s it pretty easy!

Grilled Salmon - Season

4. Now you want to have your grill at medium high heat.  Make sure your grill grates are oiled well.  Now place your Salmon on the grill and close the lid.  It should take about 10 to 12 minutes to grill your Salmon.  But you can check for doneness by taking the temperature of each fillet.  They should be at 140 degrees, and flake easily with a fork.

Grilled Salmon - Grill

Mmmm, there we go some perfectly grilled Salmon!  Super moist and tasty!

Enjoy!

Grilled Salmon - Plated

 

Smoked Baby Back Ribs – 2-1-1 Method

How about some Smoked Baby Back Ribs!  If you like your ribs tender and sticky then this is the recipe for you.  For this recipe I used my horizontal smoker,Smoke Baby Back Ribs the Char-Griller Smokin Pro and the 2-1-1 method for smoking ribs.  You might of heard of the 3-2-1 method which is good for cooking spare ribs, they take a bit longer to cook, however for baby back ribs we only need the 2-1-1 method.  The 2-1-1 method refers to the cooking times in hours for each part of the method.  You want to keep your cooking temperature around 225 degrees through out this process.

2 – Cook ribs uncovered for 2 hours with smoke and heat.

1 – Wrap ribs in foil and return to the smoker and cook for 1 hour, with just heat.  No need for smoke after this point.  This part will steam the ribs and make them very tender.

1 – Remove the ribs from the foil and then return to the smoker to cook with just heat for 1 hour.  So the ribs can continue to cook and firm up so they are not to mushy.

 

Smoked Baby Back Ribs - 2 1 1 Method - Ingredients
Ingredients
• 3 racks of Baby Back Ribs

• 1 bottle of your favorite BBQ Sauce

• Dry Rub

Kansas City Style Rib Rub

• 1/2 cup brown sugar

• 1/4 cup paprika

• 1 tablespoon black pepper

• 1 tablespoon salt

• 1 tablespoon chili powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne

Items used to make this recipe

• Large Serving Platter

• Smoker

• Knife

• Cutting Board

• Tongs

• Paper Towels

• Charcoal

• Hickory Wood Chunks

Recipe
First of all we need to prepare our ribs.  So remove them from the packaging one at a time and next we need to peel the membrane off the back of the ribs.

Peeling the membrane off the ribs is an important step that you do not want to skip.  You will need a couple of things to do this, a sharp knife and some paper towels.

Smoked Baby Back Ribs - Peel off the Membrane

With the tip of your knife you want to get under the membrane covering the back of the ribs and pull it up a bit.  It is sometimes easiest to try right next to one of the ribs.  I always check around the rib and see if there is already a section of the membrane that has started to pull off.

Smoked Baby Back Ribs - Peel off the Membrane

Once you have a piece of the membrane pulled from the bone.  Take a paper towel and grab the membrane and pull it off.  If you are lucky you can get the whole thing at once.  But that is unlikely to happen.  Keep working on it until you get all of the membrane off.

Next you will need to mix up your rib rub.  You can use the Kansas City style rib rub that I have listed above or you could purchase a rib rub from your local super market.  I always make the one above and make extra and store it in an old mayonaise jar.  That way I won’t have to do it next time.  Once you have your rub mixed together begin rubbing it into the surface of your baby back ribs.  You can apply some to both sides of the rib.

Smoked Baby Back Ribs - Apply Dry Rub

Now it is time to get our smoker ready to go.  You will want to start your charcoal and when it has ashed over transfer them to the side fire box of your horizontal smoker.  This is when a chimney starter comes in handy.  you can start the coals in the chimney starter and when they are ready just dump them into your side fire box.

Smoked Baby Back Ribs - Add Coals to Side Fire Box

Once your smoker has reached temperature which is 225 degrees.  Then place your baby back ribs onto the grill as shown.  You want to maintain the temperature at 225 degrees for the entire cooking process.

Smoked Baby Back Ribs - Place Ribs on the Smoker

Now it is time to add in the smoke.  Open up the side fire box and throw on some hickory chunks to start the smoke process.

Smoked Baby Back Ribs - Add Wood Chunks above Coals

For these baby back ribs we are doing the 2-1-1 method.  So we cook the ribs uncovered with smoke for the first 2 hours.  Then wrap the baby back ribs in aluminum foil and let them cook for 1 hour.  This method makes the ribs really tender.  After the 1 hour of cooking them in the foil remove them from the foil and let them cook on the grill for 1 more hour.  After the end of the 4th hour the ribs should be ready to go.  You can check for doneness by how much the ribs have pulled back off of the bone.  You want it to be at least a half inch or so.

Smoked Baby Back Ribs - Wrap Ribs in Aluminum Foil

If you like your ribs sticky then in the last 30 minutes the ribs are on the grill you can choose to sauce them with your favorite BBQ sauce.

Smoked Baby Back Ribs - Apply Sauce

There we go some great Smoked Tender Sticky Baby Back Ribs!  Be sure to have some extra napkins on hand, you will need them.

Smoked Baby Back Ribs - Plated

Enjoy!

For this recipe I used the Char-Griller Smokin Pro, you can check it out at Amazon.com.  I highly recommend the Char-Griller Smokin Pro.  It is a great smoker to start out with.

Chicken Shish Kabobs

It is time to add some color to your grill with some Chicken Shish KabobsChicken Shish KabobsA shish kabob is typically a skewer of meat and vegetables that is grilled.  The fun part about Shish Kabobs is that you can make them with just about any meat or vegetable.  From bell peppers, onions, tomatoes, mushrooms, steak, and chicken.  For these Shish Kabobs I went with some chicken for the meat and a colorful array of vegetables including red, green, and purple bell peppers, and some onion.  I love to eat grilled vegetables they taste very good.  Read below how I made this recipe but get creative with how you want to make your Shish Kabobs!

Check out this great grilling deal.  Great for Grilling Season.

AmeriGas Propane Tank Refill Save $6

Ingredients

• 4 – 5 pounds of Boneless Skinless Chicken Breast

• 1 Large Green Pepper

• 2 Small Red Peppers

• 2 Small Purple Peppers

• 2 Spanish Onions

• 2 Bottle of Lawry’s Louisiana Red Pepper Marinade (you can use any marinating sauce you would like, anything from teriyaki, Italian dressing…)

Items used to make this recipe

• Metal Skewers or Wood Skewers

• Large Platter

• Knife

• Cutting Board

• Grill Wok

• 2 Zip Lock bags

Chicken Shish Kabobs - Ingredients
Recipe
1. OK get ready for some prepwork.  First cut up your chicken breat into bite size chunks and throw them into a zip lock bag.  Then pour in enough marinade to cover all of the chicken.  Place in the fridge to marinate.

2. Next cut up your bell peppers and onions into small pieces about 1 inch by 1 inch in size.  Then place all of your vegetables into a zip lock bag and pour in your marinade to cover the vegetables.  Place your chicken and vegetables in the fridge to marinate for at least 30 minutes.  I let mine marinate over night cause I really like when the flavor soaks in.

Chicken Shish Kabob - Marinating
3. After your vegetables and chicken are done marinating it is time to start kabobing them.  You can do this any way that you would like but I normally do a two different vegetables and then a piece of chicken.  So on and so on.  Another option if you have a grill wok is to just throw them in your wok and cook everything up that way.  That will save you time from having to kabob everything which can be time consuming.  For this recipe I did it both ways. Chicken Shish Kabobs - Kabobed
4. Now you have to just grill everything up.  Be sure to turn your Shish Kabobs ever now and then so that they cook evenly.  On the right side of the grill you can see that I am using the grill wok.  It is a major time saver.  Just be sure to move everything around in the wok so that everything will cook evenly.  To make sure your chicken is cooked properly you can cut open a few pieces and make sure there is no pink on the inside. Chicken Shish Kabobs - Grill
Here we go you just need to de-kabob and start eating!  This is one of my favorite meals to eat cause it is fairly good for you and it is supper tasty.  I really like grilled peppers on the grill.

Enjoy!

Chicken Shish Kabobs - Plated

 

Beer Can Chicken

Are you ready to have some Juicy and Moist Chicken?  Well then give this Beer Can Chicken Recipe a try.  Sometimes also known as drunken chicken, this recipe incorporates a few things to basically steam the chicken from the inside out.  Making for a moist chicken which is always good!  You just need a gas grill for this recipe or you could also use a charcoal grill.  We basically just need to cook it using indirect heat for about 2 to 3 hours.

Ingredients

• 1 – 4 pound or more Whole Chicken

• 1 Can of beer

• 1 Small Onion or Potato

 Basic Rub

• 1/4 cup brown sugar

• 1/4 cup paprika

• 2 tablespoons black pepper

• 2 tablespoons salt

Items used to make this recipe

• Can Opener

• Beer Can Chicken Holder

• Meat Thermometer

• Baking Sheet or something to catch the juices

Beer Can Chicken - Ingredients

Kansas City Style Rib Rub

• 1/2 cup brown sugar

• 1/4 cup paprika

• 1 tablespoon black pepper

• 1 tablespoon salt

• 1 tablespoon chili powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne

Recipe

1. Preheat the grill for indirect heat.  With a gas grill this is easy just turn on one side to medium.  If you are using a charcoal grill you will have to move all of the coal to one side of the grill.

2. Next it is time to prep the chicken.  Take your spice rub and sprinkle it over the chicken and begin to rub it in every where.  You can even rub some underneath the chicken for a bit extra flavor.  You can use either of the spice rubs I have provided above.  Either the Kansas City style one for a bit of extra kick or the basic rub.

Beer Can Chicken - Place the rub on the chicken

3. Now open up your can of beer and you only want it to be half full so drink half and enjoy.  Next take a can opener and go around the edge of the can and open it up so that it is easier to pour in the rub.  Pour in any remaining rub.

4. Now take the beer can and insert it into the cavity of the chicken.  I used a beer can chicken stand that I got at Walmart for 4 dollars.  It makes it easier and you don’t have to worry about the chicken tipping over.  But if you do not have a stand just use the legs and the beer can to form a tripod to stabilize it.

5.  Important step:  After you have your chicken on the beer can remember to take your small onion or potato and stuff it in the top or neck area of the chicken.  This will prevent the moisture from escaping.

Beer Can Chicken - Open up the can

6. Now take the chicken and place it on your baking sheet and place it on the grill over the side of the grill that is turned off.  After about an hour rotate the chicken so that each side get done evenly.

Beer Can Chicken - Grill

7.  It should take about 2 to 3 hours to cook your chicken.  You can check to make sure it is done by placing your meat thermometer in the thigh of the chicken and it needs to be at 180 degrees.

Beer Can Chicken - At Temperature

There you go that is your Beer Can Chicken.  Now be carefull when removing the can from the chicken remember the can and liquid inside will be hot.  Once you have the can removed you can begin to carve up your chicken.  Be prepared it will be juicy!!!

Enjoy!

Beer Can Chicken - Plated

Grilled New York Strip Steak with Steak Rub

Here is an easy recipe for making some great New York Strip Steaks on the grill.  I usually marinate my steaks in Dales or Italian Dressing but this Steak Rub was so good that I think I will be using rubs for my steaks from now on.

Ingredients

• 2 New York Strip Steaks

• 1 Tablespoon Montreal Steak Seasoning

• 1 Tablespoon Light Brown Sugar

• 1 Teaspoon Onion Powder

• 1/2 Teaspoon Oregano

• Olive Oil

Items used to make this recipe

• 1 Mixing Bowl

• Serving Platter

• Plastic Wrap

• Spatula and Fork

New York Strip Steak with Steak Rub - Ingredients

 

Recipe

1. Get out your mixing bowl and combine the four spices Montreal Steak Seasoning, light brown sugar, onion powder, and oregano.  Mix them together well with a fork or a whisk.

New York Strip Steak with Steak Rub - Spices Mixed

2. Now place your steak on a serving platter or baking dish.  Rub in the spices into the steaks and then place some olive oil over the rubbed in spices.  Then flip the steaks over and repeat.

3. Wrap the steaks up with some plastic wrap and place them into the fridge and to marinate for at least 30 minutes.  You could begin cooking them right away but if you marinate them some the flavors will really begin to take in the steak.

 

New York Strip Steak with Steak Rub - Rubbed In

4. After the steaks have marinated it is time to do some grilling.  Preheat the grill on high for about 10 minutes.  Now when I grill I like to spread some olive oil onto the cooking grates so what ever I am cooking will not stick to the grill.

5. Grill your steak for 4 to 5 minutes on each side turning only once.

Temperatures for steaks:

Rare – 120 – 125 degrees

Medium Rare – 125-140 degrees

Medium / Medium Well – 145 – 155 degrees

Well Done – 160 degrees

Check out this site for more information on how to grill a steak.

New York Strip Steak with Steak Rub - Grill

That’s it a pretty easy recipe on how to make a great New York Strip steak.  The wife made some Sweet Potato skillet fries to go with the steak for this meal.  Sorry didn’t do a recipe for those but I will next time, cause they were very good.

Enjoy!

New York Strip Steak with Steak Rub - Plated

Baked Parmesan Crusted Catfish

This is only my second time ever making Catfish but after this recipe I will be making it alot more.  This was a very easy recipe to put together and came out excellent.  I was savoring each bite.  I found this recipe at a Land Big Fish and would highly recommend it.

Ingredients

• 6 Catfish Fillets

• 1 Cup grated parmesan cheese

• 1/2 Cup Flour

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 egg

• 1/2 Cup Milk

• 1/4 Cup Butter

• 1 Clove Garlic

Items used to make this recipe

• 2 Mixing Bowls

• Baking Sheet

• Aluminum Foil

• Fork

Baked Parmesan Crusted Catfish - Ingredients

 

Recipe

1. OK, now in the first mixing bowl we want to mix together the parmesan cheese, flour, salt, black pepper, and paprika.

2. In the second bowl mix together the egg and the milk well.

3. Next, get out your baking sheet.  Line it with aluminum foil and spray it with cooking spray so the fish won’t stick.

Baked Parmesan Crusted Catfish - Breading Station

4. Now, we are ready to start breading the fish.  First get a catfish fillet and dip it into the egg mixture.  Make sure to cover the fish well.  Then take it to the flour mixture and make sure to get the fish covered well and then place on your baking sheet.  Repeat for each fillet.

5. OK now it is time to make the garlic butter.  In a small skillet melt the butter and press your garlic clove into the butter.  Saute it for about 2 to 3 minutes.  Then drizzle your garlic butter onto the Catfish fillets.

6. Now bake the Catfish at 350 degrees for 40 minutes or until Catfish is white and flaky.  The last 5 minutes I turned up the oven to 400 to really get them crispy.

Baked Parmesan Crusted Catfish - Breaded

On some of the fillets I guess I had a bit to much breading cause it did not cook up all the way.  But it did not affect the Catfish one bit.  This was some of the best fish I have ever had it was very moist and had a great flavor to it.

Enjoy!

Baked Parmesan Crusted Catfish - Done

Grilled Hawaiian Pineapple Chicken

At the farmer’s market stand just down the road from where I live they had a sale on pineapples.  $2 for a pineapple.  So I picked one up and was trying to decide what to do with it.  When I decided to try creating a dish with it.  I had some Lawry’s Hawaiian Marinade and I figured that would be perfect to marinate some chicken in and then grill the pineapples up on the grill.

Grilled Hawaiian Pineapple Chicken - Ingredients

Ingredients

• 4 Boneless Skinless Chicken Breasts

• Lawry’s Hawaiian Marinade or any marinade you choose.  Could use a teriyaki marinade.

• 1 Pineapple

• 1 Cup Brown Sugar

Items used to make this recipe

• Knife

• Cutting Board

• Measuring Cups

• Meat Tenderizer Mallet

• Ziploc Bag

Recipe

1. OK first off we want to get our chicken ready to marinate.  So trim all the fat off the chicken breasts and then tenderize them with your Meat Tenderizer Mallet.

2. After your chicken breast are trimmed up and tenderized throw them into a ziploc bag and pour enough marinade in the bag to cover them.  Then place the bag in your refrigerator to marinate for 30 minutes.

Grilled Hawaiian Pineapple Chicken - Marinating Chicken

3. While your chicken is marinating we will prepare the pineapple slices.  First you will want to lay the pineapple on it’s side and cut off the top and the bottom of the pineapple.

4. Then stand the pineapple up and cut down the sides taking off the rind of the pineapple.

Grilled Hawaiian Pineapple Chicken - Cut the side of the Pineapple

5. Once you have all the rind of the pineapple cut off place the pineapple on it’s side and cut crosswise to make 1/2 inch thick slices.

6. Now you want to cut our the fibrous core from the center of each slice.  If you have a fruit corer then you can use that.  I however do not have one so I just used a knife to cut out the center of the pineapple slices.

Grilled Hawaiian Pineapple Chicken - Pineapple Slices

 7.  OK now it is time to do some grilling.  You can put everything on the grill at the same time so go ahead and put your chicken on the grill.

8.  Now before you put your pineapple slices on the grill dip them in some brown sugar and then put them on the grill.  The pineapple slice will need about 6 minutes per side.  Once they have some nice grill marks on them they are ready to go.

9.  Once the chicken has reached 170 degrees it is done and ready to pull off the grill.  Now just plate everything up.

Grilled Hawaiian Pineapple Chicken - Grilling Chicken and Pineapple

OK here we are all plated up!  I also grilled some asparagus for this dish.  This came out pretty good the pineapples were super juicy and complemented the chicken very well.

Enjoy!

Grilled Hawaiian Pineapple Chicken - Plated

Sausage Stuffed Shells

A few weeks ago the wife and I went to an Italian Festival.  A local grocery store was one of the sponsors of the event and they had a little shop setup selling various Italian products.  They gave me an awesome deal on some Ricotta cheese two 15 oz tubs for $1!  Well I couldn’t pass that up.  Since getting the Ricotta cheese I have been trying to determine what recipe I wanted to make with it and finally decided on making stuffed shells.  But I didn’t want to have the shells stuffed with just cheese so I added in some sausage.  If you wanted your could easily omit the sausage for a meat free dish.

Ingredients

• 12 oz box of Jumbo Shells

• 1 lb of sausage or 3 sausage links

• 2 eggs

• 30 oz ricotta cheese

• 1 package of mozzarella cheese

• 1 package of parmesan cheese

• 2 jars of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

• 1/4 teaspoon Oregano

• 1 tablespoon Parsley

• 1/2 teaspoon Basil

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon Black Pepper

Sausage Stuffed Shells - Ingredients

Items used to make this recipe

• Skillet

• Large Pot

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 1 Large Bowl

• 9 X 13 baking dish

Recipe

1. OK first off get out a skillet and brown the sausage.  As the sausage is cooking you can begin to break it up into smaller pieces.

2. Bring a pot of water to a boil and throw in the shells so they can cook.

Sausage Stuffed Shells - Cooking Sausage and Shells

3. While you are cooking the sausage and the shells you can mix together the rest of the ingredients in a large bowl.

4. Combine the ricotta, two eggs, oregano, parsley, basil, salt, black pepper, 2 cups of mozzarella, and 1/2 cup of parmesan cheese.  Mix the ingredients well.

5. Once the sausage is done cooking you can put it on a cutting board and cut up the sausage into little pieces.  Then mix the sausage into your cheese mixture.

Sausage Stuffed Shells - Mix Ingredients

6. Once you shells have cooked and are soft take them out of the water and spread them out onto a baking sheet.  This is so they will not stick to each other as they are cooling down.

Sausage Stuffed Shells - Shells separated and cooling

 7.  In your baking dish cover the bottom with some of your pasta sauce.  Next you can begin stuffing the shells with the cheese and sausage mixture.  Spead them out in the baking dish and layer them putting a layer of pasta sauce in between the shells.  Now top with some mozzarella and parmesan cheese.

8.  Bake in the oven for 35 to 40 minutes.

  Sausage Stuffed Shells - Assembled

This was an amazing dish.  You just can’t go wrong with ricotta cheese.  It was time consuming to make with close to an hour for the preparation.  But is was so worth the effort and wait!

Enjoy!!!

Sausage Stuffed Shells - Done