Tuesday's Tip of the Day ~Taking your Grilled Burgers to the Next Level

Everyone loves Hamburgers on the Grill.

Instead of the plain white burger buns,

serve your burgers on a Focaccia loaf.

This one is Olive Oil and Rosemary.

Or on this Ciabatta loaf.

They are "take and bake".

Then, you can slice the loaf into individual portions.

Brush a little olive oil on top.

Bake according to package directions,

and it is a beautiful golden brown.

(It's usually about 8 minutes)

Look for this or a similar brand at your supermarket.

I put the bread in the oven...

when hubby takes our hamburgers out to the grill.

Cook hamburger until desired degree of doneness.

We prefer medium rare.

This one is topped with shredded Swiss cheese.

Our favorite is provolone with sauteed mushrooms,

on the Olive Oil & Rosemary Focaccia.

Enjoy!

Grilled Chicken Breast with Old Farmhouse Spicy Rub

Old Farmhouse Spicy Rub

1 tsp. coriander, crushed

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. ground black pepper

I used the back of a spoon to crack and crush the coriander.

Add the rest of the spices and mix.

This was enough rub for two chicken breasts.

Preheat grill to medium high heat.

Coat both sides of chicken breast with spicy rub.

Place chicken breasts on grill.

Cook 4 to 6 minutes on each side,

depending on the size and thickness.

Check to see that no pink remains.

Enjoy.

Old Farmhouse Creamy Penne Pasta

Old Farmhouse Creamy Penne Pasta

2 cups penne pasta, cooked according to package directions

3 strips bacon

4 tbsp. butter

1 clove garlic, minced

1/3 cup onion, diced

1/4 cup flour

2 cups chicken broth

1/2 cup sour cream

1/4 cup sun dried tomatoes

1/4 cup parmesan cheese

red pepper flakes, optional

fresh basil for garnish

Cook bacon in medium saucepan until crisp.

Remove from pan and cut into bite size pieces.

Add butter to bacon drippings in pan.

Saute onion and garlic until translucent.

Add sun dried tomatoes and cook until all are tender.

Add flour and cook 1 to 2 minutes, stirring constantly.

Add broth, stirring frequently until sauce comes to a simmer.

Remove from heat.

Add sour cream and parmesan cheese.

Mix thoroughly.

Choose light or fat free

to reduce the calorie content.

Be sure the pasta is well drained and add to the sauce.

Garnish with fresh basil and red pepper flakes.

This pairs well with Grilled Chicken.

Today, I added peas to the leftovers.

It is a tasty summer side dish!

Baby Back Ribs ~with a Crockpot Start

Baby Back Ribs

When preparing ribs,

allow approximately one pound per person.

Sprinkle a generous amount of pork rub onto the rack of ribs.

My advice is to smell the open container of seasonings...

if it smells good, it will taste good.

This summer I started precooking our ribs in my crockpot.

(Don't forget your liner!)

I stand the ribs upright and curl the rack to fit the crockpot.

I added about a fourth of an inch of water 

to the bottom of the crockpot so the ribs don't dry out.

Cook on high for 2 1/2 to 3 hours,

turn to low and continue to cook until tender, another 3 hours.

Since everyone's crockpot is a little different,

these times may vary slightly.

Lay flat on a baking sheet to transfer to your grill.

Brush on your favorite barbeque sauce.

Start with the meaty side up and grill for 5 to 7 minutes.

Brush on more sauce to taste.

Turn and grill 5 more minutes.

Cook to your desired degree of doneness.

Some of you may recall my post for Bar-be-Que Ribs from 

four years ago.

I had pre-cooked the ribs in the oven instead of the crockpot.

Click here to check out that option.

Tilapia, Corn, and Andouille Grill Packets

Tilapia, Corn, and Andouille Sausage

2 tbsp. Olive Oil

3 cups Whole Kernel Sweet Corn

2 Andouille Sausages, thinly sliced

4 skinless White Fish Fillets, Tilapia or Halibut

8 sprigs Fresh Oregano

Kosher Salt and Ground Black Pepper

Lime Wedges, for serving

Toss the Corn and Andouille in a medium bowl.

Season with salt and pepper to taste.

(I did not use any salt)

Drizzle olive oil in the center of 4 aluminum foil squares.

Dividing evenly, place the corn/sausage mixture 

in the center of the foil.

Top with fish and oregano sprigs.

Drizzle remaining olive oil on another foil square.

Fold the foil and seal the edges to form 4 packets.

Place the foil packets on the grill and cook, covered, 

for about 12 to 15 minutes.

Carefully open the packets (the steam is hot!)

and transfer the fish and vegetables to a plate.

Serve with lime wedges.