Buffalo Shredded Pork Stuffed Jalapenos with Celery and Blue Cheese Dressing & New Jalapeno Plant

~Many years ago~ when I started my stuffed jalapeno series for the blog, I simply doused chicken with hot sauce and baked some 'penos... These Buffalo Shredded Pork Stuffed Jalapenos call for just a couple more ingredients and are a very nice variation. Another thing I tried, notice the disposable tray? Yep, I cooked these on the grill:@) My pork was just some very inexpensive "pork cubes" I picked up at the supermarket and cooked in the Crock Pot until it reached shredable stage. Then froze it flat in a zip top bag, that way I could still break off only enough as I needed at one time.

While I love the flavor of jalapenos, I do like to clean mine well to tame a bit of the heat:

I added a new pepper to the planters this year,

Tricked You! They say it has all the jalapeno flavor but no heat, we'll see:@)

I tried a Coolapeno a few years ago but the critters ate it-no bueno.

Shredded Pork Stuffed Jalapenos

Jalapenos, sliced in half lengthwise and cleaned-or leave the seeds in, you know your crowd

Enough pork to stuff the amount of peppers you have

Celery, small dice, about 1/4-1/3 as much as meat

Wing sauce, or hot sauce, your favorite brand-I used Frank's today

Blue cheese dressing for drizzle

Extra hot sauce for serving

1. No real recipe here folks, just mix meat and celery with enough hot sauce to coat well and make wet. 
2. Stuff peppers, place on tray and cover with foil. Bake on covered grill, medium heat, 15 minutes for firmer peppers, 20 minutes if you like them softer. I turned the tray half way.
3. Drizzle with blue cheese dressing and serve with bottle of hot sauce on side.

Eat well and have a happy day:@)

Lemon Garlic Broccoli -Grilled Foil Pouches

I think broccoli tends to get overlooked in the summer... And while I'm a big fan of using seasonal produce, these Lemon Garlic Broccoli Pouches are a very nice addition to a grilled meal. Simply cut fresh florets, drizzle with a little lemon juice, add sliced fresh garlic and top it off with a healthy sprinkling of your favorite seasoned salt (may I suggest lemon pepper seasoning:@) 10-14 minutes over medium/high heat and wa-la, dinner is served! Don't hesitate to give this easy, fat free, side dish a try folks, I think you'll be pleased.

 While you ~could~ add a little olive oil or butter to the pouch for extra flavor, you really don't need to.

There will be enough liquid from the lemon juice and washing the broccoli to help steam and cook it through.

Lemon Garlic Broccoli Grilled in Foil Pouches
Broccoli, wash, shake a few times to dry and cut into florets
Fresh lemon juice, maybe 1/2-1 tsp per foil pack
Fresh garlic, cut into long slivers-as much as you'd like, you know your crowd:@)
Hearty sprinkling of lemon pepper seasoning or your favorite seasoned salt

1. Place broccoli on sheet(s) of foil.
2. Sprinkle with lemon juice, garlic and seasoned salt.
3. Fold edges of foil to create enclosed pouch.
4. Grill over medium/high heat turning once. 10 minutes for al dente, 14 minutes for a softer bite.
5. Open carefully, steam will escape, serve immediately with a light sprinkle of seasoned salt if desired.

Let's fire up the grill and have a happy day:@)

I'm Joining:
Wonderful Wednesday
A Morning Cup of Joe
Happiness Is Homemade

Foil Pouch Grill Roasted Smashed Sweet Potatoes with Lemon Pepper Seasoning

If you're grilling out and looking for a side dish that's a little different... These three ingredient Foil Pouch Grill Roasted Smashed Sweet Potatoes with Lemon Pepper are super simple but bursting with big flavor! I also like that grilling them in foil makes for easy clean-up. Cooked sweet potatoes look like regular potatoes but can be a little soft... That's why I suggest giving them a quick mash with a fork, leaving some larger pieces, kind of rustic looking. 

Those charred bits add lots of great flavor:@)

I've mentioned previously I'm fond of the Great Value lemon pepper seasoning from Walmart.

The other day I found this Kingsford/Badia brand at Dollar Tree... It's very nice! 

Grab it if you see it folks:@)

Oh and, if you happen to have some boneless skinless chicken breast... 

Rub with olive oil and ~generously~ cover both sides of the meat with this seasoning, you will be happy!
Come to think of it, do the same with some asparagus and you'll have a great grilled meal:@)

Foil Pouch Grill Roasted Sweet Potatoes with Lemon Pepper Seasoning

1. Peel, wash, dry and cut sweet potatoes into 1/2-3/4" pieces.
2. Place in center of a couple large pieces of tin foil.
3. Drizzle lightly with olive oil.
4. Generously sprinkle with your favorite lemon pepper seasoning.
5. Pull sides of foil up, center over sweet potatoes and fold down a couple times. Fold sides in to totally enclose the potatoes. I like to wrap a second piece of foil over them too.
6. Grill medium/high for 30 minutes, flipping half way through. I set a timer for 20 minutes to ensure a char on some of the potatoes, then flip the packet.
7. Carefully remove sweet potatoes from foil and sprinkle with a little more lemon pepper seasoning.
8. Roughly mash sweet potatoes with a fork and serve.

Eat well and have a happy day:@)

I'm Joining:
Celebrate Your Story
Tickle My Tastebuds Tuesday
Wonderful Wednesday
Full Plate Thursday
Happiness is Homemade

Foil Pouch Grill Roasted Potatoes Wit Wiz (aka Velveeta Cheese Sauce)

We're big fans of grilled potatoes and these Foil Pouch Grill Roasted Potatoes Wit Wiz are a fun side dish! Wit Wiz? That's a Philly thing, a lot of cheese steaks are served with a Velveeta type cheese spread, and that's how you say it when you order it:@) My co-worker says she adds Velveeta to the potatoes inside the foil pouch, I cooked the potatoes and gave them a squirt of cheese once off the grill.

I am soooo happy to be grilling again...

Dollar Tree sells these foil packets of Velveeta, the cheese is soft and spreadable.
Plenty for at least four servings.

There's a variety that has jalapeno in it (purchased by accident)... 

That's pretty darn good too:@)

Foil Pouch Grill Roasted Potatoes Wit Wiz (Velveeta Cheese Sauce

1. Heat grill to medium hot.
2. I plan on one medium size baking potato per person/packet. Cut potatoes into 1/2-3/4" chucks and place on large piece of tin foil. I always think I should spray the foil with a little cooking spray but never remember to do it.
3. Add diced onion, as much as you'd like.
4. Add a generous sprinkling of your favorite seasoned salt-I used Lawry's Original.
5. Add a dab of butter.
6. Pull sides of foil up, center over potatoes and fold down a couple times. Fold sides in to totally enclose the potatoes. I like to wrap a second piece of foil over them too.
7. Place on grill and cook medium/high for 20 minutes. 
8. Flip packets upside down and cook for another 15 minutes.
9. Carefully unwrap foil packets (steam will escape) and shake potatoes onto plates or serving tray.
10. Make small hole in Velveeta packet and squeeze over potatoes. I put my cheese into a disposable icing bag for prettier presentation.

Let's fire up the grill and have a happy day:@)

Grilled Foil Pouch Roasted Dill Pickle Potatoes

Pickled potatoes? These Grilled Foil Pouch Roasted Dill Pickle Potatoes are a nice change of pace if you're planning to grill out. They call for just a few ingredients and letting the potatoes marinate in a little dill pickle juice adds a little salty flavor. And honestly, they really aren't pickle-puckery, they are just kind of dilly and different. Oh, and did I mention the nice easy clean-up? Just toss the foil... I thought you might like that:@)

You could probably use any seasoned salt, I chose my favorite 98¢Lemon Pepper Seasoning from Walmart.
I think you'll be pleasantly surprised if you try this one folks.

 My inspiration was this recipe for oven roasted potatoes here.

Grilled Foil Pouch Roasted Dill Pickle Potatoes
1 lb potatoes, approx 1/2-3/4" thick chunks-I used yellow baby waxy potatoes this time, russets are my go-to
2 Tblsp dill pickle juice
1 Tblsp olive oil
1/4 tsp dried dill weed
1/4 tsp garlic powder
1 tsp lemon pepper seasoning plus more for serving

1. Mix everything and let marinate for 15-20 minutes while grill heats up.
2. Scoop potatoes out of bowl with slotted spoon onto two separate long pieces of foil, leave juice behind. Fold foil creating a completely sealed pouch/pack. I like to wrap them in a second layer of foil too.
3. Grill over medium high heat for 25 minutes, turning half way through.
4. Sprinkle with additional lemon pepper seasoning before serving.

Eat well and have a happy day:@)

Montreal Steak Seasoning Roasted Beets-Slow Cooker Option and Pickled Beet Salad with Dill

I have two tasty ideas for you today. First, Roasting Beets with Montreal Steak Seasoning really amps up the flavor and it adds a little burst of spice to various bites. They can be roasted in the oven but I thought they'd be perfect for a set-it and forget-it, don't heat up the kitchen, slower cooker side dish. And you decide how much time you need, whether 4 or 8 hours or even more using the timer on your slow cooker.

While I haven't tried this yet, if you toss a few foil wrapped baking potatoes into the pot too, you're well on your way to dinner:@) I suggest beets on the bottom just in case a little juice leaks out of the foil. And look at that shiny stainless steel pot... Yep, treated myself to a ♥6 quart Instant Pot-loving it!

What to do with those roasted beets? 

Well, serving them warm (butter optional-but yummy:@) is always nice, and we're really fond of pickled side dishes here at Pig In Mud... 

This Pickled Beet Salad with Dill was a nice twist on a family favorite. 

Don't hesitate to give any/all of these ideas a try folks, I think you'll be pleased.

Roasted Beets with Montreal Steak Seasoning

Cut top and root off, peel beets.
Small beets can be left whole, cut 2-2 1/2" beets into quarters, 3"+ into sixths.
Place beets on a piece of foil big enough to enclose the beet.
Rub beets with a little olive oil, just enough to cover them.
Sprinkle generously with Montreal Steak Seasoning.
Wrap foil around the beet.

To Cook-you have options:
~Place in slow cooker on high for 4 hours or low for 8 hours.
~Bake in 400 degree oven for approx 40-50 minutes, or until soft. This will vary depending on the size of the beets.
~I'm guessing they could be diced, wrapped in foil and cooked over indirect heat on the grill too.

Pickled Beet Salad with Dill
15 oz can of beets, drained, or approx 2 C diced fresh roasted beets
Approx 2 Tblsp sliced onion
2 Tblsp cider vinegar
2 Tblsp sugar
1/4 tsp salt-if using fresh beets, little pinch if canned
1/8 tsp dill weed
1/8 tsp celery seed
~Mix everything and let marinate for at least 3 hours, stirring occasionally.

Eat well and have a happy day:@)

I'm Joining:
Full Plate Thursday

Grill Roasted Carrots with Dill

My unsuccessful attempt to add carrots to some Shish-Ka-Bobs a while ago just made me even more determined to conquer cooking carrots on the grill:@) These Grill Roasted Carrots with Dill are cooked in a foil pouch and the slightest bit of water really helped them steam and cook completely. They were a very pleasant surprise and I can't wait to make them for dinner with the boys soon!

 This time those little roasted ends added some very nice flavor.

I really think you'll like it if you try it folks!

Grill Roasted Carrots with Dill
For each pouch:
2-3 medium carrots, peeled, washed and sliced 1/4" thick on the diagonal
A sprinkling of dill weed
A pat of butter, approx 1 tsp-want to add more... go for it!
1/2 tsp water
big piece of tin foil
pinch of salt after cooking

1. Place tin foil on counter and add carrots, sprinkle with dill, top with butter and water.
2. Roll up tin foil starting with the long sides together. Then roll the skinny end closed a couple times and fold under the pouch. Roll the other side and fold it on top of the pouch. 
3. Place on pre-heated outdoor BBQ grill and close lid, grill on medium high for approximately 25 minutes. Turn over at 12 minutes. 
4. Before serving add a pinch of salt to taste.

Fire up the grill and have a happy day:@)

I'm Joining:
The Scoop
The Inspiration Exchange
Tutorials, Tips and Tidbits
Full Plate Thursday

Roasted Garlic Tutorial

Hey everyone! What makes the house smell better than creamy, golden roasted garlic-and it's easy!

Cut the top off of a bulb of garlic, approximately 1/4-1/2". Try to expose all of the cloves. Run your hands over the bulb and remove as much loose skin/paper as you can.

Place on a big piece of tin foil. 

Note: there are many specialty garlic roasters/bakers out there, they all have one thing in common... 

they need to be washed! I just toss the tin foil:@)

Drizzle 1/2 tsp olive oil over each bulb.

Bring the sides of the tin foil up and fold over, making a sealed pouch. 

Place in a preheated 375 degree oven.
Bake for one hour, they'll be golden brown and your whole house will smell wonderful:@)

Note: I use a toaster oven, you can add them to the big oven any time you're
 roasting meat or a side dish- not cakes, cookies, etc. ( just wanted to mention that) also,
don't hesitate to toss a couple pouches on indirect heat when grilling out.

Cool for about 10-15 minutes and remove the cloves from the papers, they'll be soft and squishy. 

At this point you can add them to your recipe, spread them on crusty bread or freeze them for future use.
I like to bake 6-8 bulbs to store in the freezer so they're ready when I want to use them-works great!

Full disclosure: To get intact cloves you kinda have to cut the papers and pry them out with a knife.

I don't have the patience for that, must be that Philly thing... so I just squeeze the bulb and put the smooshed cloves in a freezer bag, then break or cut a piece off I think equals what I need.

It works for me:@)

Have a happy day!

I'm joining:
On The Menu Monday
Totally Tutorials

Cajun Corn

The corn on the cob looked and smelled great at the market this weekend! So I grabbed some and since it's too hot to heat up the kitchen I'll fire up the grill!

Peel the husks back, clean off the silk, then rub them with room temperature butter and sprinkle liberally with Emeril's Essence!

Put the husks back in place and wrap them in foil. 

On to a medium grill for 20 minutes or so...

Yummy! 

The Essence has cayenne which adds a little heat, and thyme that adds an interesting flavor to the corn.

Every griller has his/her own method for corn, I find this to be very easy, worry free and flavorful!
Sooooo wishing I had a garden tomato to go with it...

Making your own spice mixes not only saves money, but it helps you use up the spices you have,
fresher spices = more flavor! I just make a half batch at a time. Have fun!

Emeril's Essence

Ingredients

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1/4 recipe for a little under 3 Tblsp:

2 tsp paprika

1 1/2 tsp salt

1 1/2 tsp garlic powder

3/4 tsp pepper

3/4 tsp onion powder

3/4 tsp cayenne powder-or to taste, I add a few shakes

3/4 tsp oregano

3/4 tsp thyme

Directions

Combine all ingredients thoroughly and store in an airtight jar or container.
(Sprinkle this on popcorn for something really fun and different!)

I'm joining Foodie Friday and the Summer Grilling Exchange at Family Balance Sheet with this recipe.

Hope you love it if you try it!