Grilled Potatoes with Rosemary & Smoked Paprika

 

Ingredients

1 lb. russet potatoes, cut into 1-inch pieces

1 medium onion, cut into small chunks

6 garlic cloves, peeled and cut into thirds

1 tbsp. + 1 tsp. olive oil

1 1/2 tsp. crushed dried rosemary

1/2 tsp. smoked paprika

1/2 tsp. salt

1/2 tsp. ground pepper

Directions

1) Preheat the grill to medium heat. 

2) In a large bowl, combine the potatoes, onion, garlic and olive oil. Toss to coat the vegetables. 

3) Add in the rosemary, smoked paprika, salt and pepper and toss to coat again. 

4) Using 2 pieces of foil (each 24 inches long), form  an x by overlapping the foil. 

5) Place the potato mixture in the middle of the X , arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal. 

6) Use a third piece of foil to wrap around the package. 

7) Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until potatoes are tender and starting to brown. Be careful when opening the package to test the vegetable, as hot steam will be released. 

8) The vegetables will stay warm in the package for 10 to 15 minutes. Serve. 

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Serves: 6 

Bacon Double Cheeseburger Stuffed Meatloaf

 

Ingredients

1 lb lean beef

1 C Panko bread crumbs

1/2 C milk

6 tbsp. ketchup, divided

1 tbsp Montreal steak seasoning

1 tbsp. worcestershire sauce

1 large egg

1 tbsp brown sugar

8 oz. milk cheddar cheese, shredded

1 lb. bacon, uncooked

Directions

1) Preheat oven to 350 degrees. 

2) In a large bowl combine beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tbsp. ketchup, Worcestershire and steak seasoning. Set aside. 

3) In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture. 

4) Gently press meatloaf into bowl and divide in half. Place first half into 7" x 10" (or larger) baking dish and form into a flat meatloaf. Gently press the center in to create a rim around the outside of the meatloaf. Add shredded cheese into the center of the meatloaf. 

5) Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. Set on top and press the sides together to seal in the cheese. Form into a loaf shape about 1 1/2 - 2" tall. 

6) You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside. 

7) In a small bowl combine 4 tbsp ketchup and 1 tbsp brown sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf (except bottom).

8) Arrange bacon slices over the top of the meatloaf. Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. Arrange remaining bacon over the top. Tuck the ends of the bacon under the meatloaf (this prevents curling). 

9) Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.

10) Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!

Prep: 15 minutes

Cook: 1 hour 

Total: 1 hour 35 minutes

Serves: 4-6

Crock Pot Kielbasa Bites

 

Ingredients

26 oz Beef Kielbasa (2 pkgs 13 oz ea.) 

18 oz BBQ Sauce ( 1 bottle) 

1 oz dry ranch seasoning mix packet or 3 tbsp dry homemade buttermilk ranch dressing mix

Directions

1) Slice Kielbasa links into round pieces, approx. 1/4" thick

2) Place sliced Kielbasa pieces in crock pot. 

3) In a small bowl combine bbq sauce and dry ranch dressing mix and stir well.

4) Pour sauce mixture over kielbasa in crock pot.

5) Cook on high for 1 hour 30 minutes or on low for 2 hours and 30 minutes or until hot. 

6) Serve with toothpicks as a delicious appetizer or party treat. 

Prep: 5 minutes

Cook: 2 hrs 30 minutes

Total: 2 hours 35 minutes

Serves: 12 

You can also make this dish for dinner and make a side to go with it.