Category: Grilled Recipes

Garlic Butta Hot Wings

Garlic Butta Hot Wings

Wowzah! These are super hot. I mean, they taste delicious but I couldn’t eat more than two and my hubby ate about 4 and I have no idea how. There were no shirts being offered and my pic wasn’t going on a wall so 2 was enough for me. If you love spicy food, these have a great flavor!

WWSPoints: 11 points*

Makes: 4-6 servings

Total: 1 hr 40 min

1 tablespoon granulated garlic

1 tablespoon cayenne pepper

1 tablespoon mustard powder

1 tablespoon freshly cracked black pepper

1/2 teaspoon ground white pepper

2 teaspoons ground cumin

4 pounds chicken wings, tips removed

For the sauce:

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic (about 2 cloves)

1 jalapeno pepper, minced (remove seeds for less heat)

1 12 -ounce bottle hot pepper sauce

4 tablespoons unsalted butter

1 tablespoon white vinegar

1 tablespoon fresh lime juice

 

Directions

Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.

Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.

Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.

Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

Now Let’s Dish– As I said before, this is HOT! I liked that this recipe uses a grill. Usually when I think of wings I do not think of grilling but it worked and worked well. I would not mind trying this method again with a milder sauce. I think I may try the same recipe but find ways to greatly decrease the spice without decreasing the flavor.

Recipe from Food Network Magazine

*Points based on adding ingredient points and dividing by servings.

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New York Strips & Gorgonzola Butter

New York Strips with Gorgonzola Butter

Easy, rich and delicious. A perfect Saturday on the grill meal. See below for more notes

WWSPoints: 19 Points*

Serves: 4

Prep: 15 minutes

Chill: 1 hour

Grill: 10 minutes

2 Tbsp. crumbled Gorgonzola cheese or other blue cheese

2 Tbsp. cream cheese spread with chives and onion

1 to 2 Tbsp. butter, softened

1 Tbsp. chopped pine nuts or walnuts, toasted*

4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 3 pounds)

Salt

  1. For Gorgonzola butter, in a small bowl stir together Gorgonzola cheese, cream cheese, butter, and nuts. Shape mixture into a 1-inch-diameter log. Wrap in plastic wrap and chill about 1 hour or until firm.
  2. Trim fat from steaks. Sprinkle steaks lightly with salt. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium (160 F). (For a gas grill, preheat grill. Reduce eat to medium. Place steaks on grill rack over heat. Cover; grill as directed.)
  3. To serve, cut butter into eight slices. Place two slices on each steak.

Dish with Love- This was delicious steak. Only two adults enjoying this meal and I think it is better that way. Don’t think our kids would have enjoyed this meal, especially because there was a conversation very recently on the “grossness of blue cheese”. The prep for the steaks is really minimal and making the butter was so super easy that it left me with a lot of time to make my sides.

I served this with Olive Garden-like Breadsticks, Grilled Artichokes, and Parmesan Smashed Potatoes. It was a huge meal but hey that’s what Saturday’s are for.

Recipe from: Grill It! 2012

nystripsgorgonzolagrilledartichokes,smashedparm,olivegarden

Bobby Flay’s Rib-Eye

bobbyflaysribeyemarinated in garlicchilesandoregano

This steak was so, so good. They grilled quickly and can be marinated up to 8 hours out, which I appreciated. The marinade had a wonderful flavor to it. If it wasn’t sitting with raw beef I would have fried it up and topped the steak with it. I served it with Garlic Potatoes & what I call Babe salad (similar to a wedge salad). Huge hit for the whole family.

WWSPoints: 22 points approximately 

Serves: 4

Active: 30 mins

Total: 1 hr 20 min (plus 4-hr marinating)

8 cloves garlic, finely chopped

3 Anaheim chile peppers, stems removed, roughly chopped

3 Tbsp. finely chopped fresh oregano leaves

½ cup canola oil

3 1-in.-thick bone-in rib-eye steaks (about 1 pound each)

Kosher salt & coarsely ground pepper

1. Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hrs and up to 8 hours.

2. Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.

3. Grill the steaks until slightly charred and an instant-read thermometer registers 130 for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into ½-inch-thick slices.

Now Lets Dish- I followed this direction to a tee and it was awesome. Well done Bobby Flay, well done. Oh right, speaking of well done we did add 2 mins to each side because I like to mine that way and prefer the kiddos not to eat red, red meat. I was really happy with the potatoes and salad as sides.

On a side note, I had a genius moment after prepping the marinade. I rubbed my itchy eyes after chopping the garlic and then the peppers…hard. It was quite the ordeal but I would still say the steak was worth it!

Reference: Food Network Magazine

 

Steak with Roasted Garlic with Twice Baked Potatoes & Grilled Caesar

steakwithroastedgarlicpotatoescaesarThis is what we call a special Saturday night dinner. Since I can get in the kitchen earlier than 5:30 on a Saturday night I try to make something that takes a little more effort and time. Children and adults alike both loved all three of these items. I was skeptical for sure on the grilled Caesar with the kidos but they gobbled them up. See Below for more notes.

Special Equipment: Grill/BBQ

Steaks with Roasted Garlic

Serves 6

W.W.S.P.- 4 (there were no sugars available for calculator)

Prep: 20 minutes Grill: 30 minutes

Recipe from Grill It 2012

1 to 2 whole bulbs of garlic (I used 1)

3 to 4 tsp. snipped fresh basil or 1 tsp. dried basil, crushed

1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed

2 Tbsp. olive or vegetable oil

1 1/2 lbs. boneless beef ribeye steaks or sirloin steak, cut 1 in. think

1 to 2 tsp. cracked black pepper

1/2 tsp.  salt

1. Cut off the top half inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb hole, remove any loose, papery outer layers. Fold a 20 x 18″ piece of heavy foil in half crosswise; trim to make a 10 in. square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; Seal with a double fold. For the remaining ends to completely enclose garlic, leaving space for steam to build. see notes below

2. For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium calls about 30 minutes or until garlic feels soft one packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Please packet on grill back over heat. Cover and grill as directed.)

3. Meanwhile, trim the fat from steaks. Sprinkle steaks evenly with pepper and salt; rub it in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steak to desire doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145 F) or 12 to 15 minutes for medium (160 F). For sirloin steak, allow 14 to 18 minutes for medium rare (145 F) or 18 to 22 minutes for medium (160 F).

4. To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.

Now Let’s Dish:

Oh my goodness! Just ignore all that craziness with the garlic and the very specific directions. Make a pouch! Wait, huh. Ya make a cute pouch for your garlic that has some space at the top.

Feel free to go heavy on the garlic. I was worried about it being too overpowering but it was surprisingly light. I also went too light on the salt, it needed a little something.

For the Caesar we just rinsed really, really well and lightly brush with olive oil. I like to always have shredded parmesan on hand cause yum and not high in points. One of the only Caesar dressings I will eat at home is Girard’s.

WW advice- Well Saturday and Sunday are my cheat days now that I am on maintenance so I was able to easily do this dinner. If I wasn’t I would say “no way” to the potato and either change the dressing to the salad for me or lightly dip the cut leaves in. Caesar is strong so you can do that. The grilling of the lettuce adds a delicious flavor as well.

Side links- https://dishwithlove.com/2017/07/17/katie-lees-cheesy-twice-baked-potatoes