Winter Season Recipes

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It may still be cold outside but that doesn’t mean you can’t heat things up with the grill! Here are a few winter inspired recipes to get you into the grilling spirit!

Grilled Chicken Nachos

8 ounces tortilla chips
2 cups finely grated cheddar cheese
1 cup chopped cooked chicken meat
1/4 cup BBQ Sauce
Sour cream

Optional Add-ons:

1 tomato, chopped

1/4 red onion, chopped

1 jalapeno, thinly sliced

1/2 bunch cilantro, chopped

1/2 avocado, chopped

1. Preheat your grill for high direct heat. While the grill is heating, prep the ingredients.
2. Mix cooked chicken with the BBQ sauce and set aside.
3. Take sheets of aluminum foil and crimp the sides so that you have “boats”.
4. Arrange a layer of chips over the bottom of the foil. It’s okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle generously with cheese (save some to go on top of the chicken if desired). Place cooked BBQ chicken ( or meat of choice) over the chips. Sprinkle with more cheese.
5. Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges.
6.To serve, drizzle with BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro. Add sour cream if desired!

Coca Cola Ribs

  • 1 (1.5 liter) bottle of Coca-Cola (not diet!)
  • 1 large onion, quartered
  • 6 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE

  • 2/3 stick unsalted butter
  • 1 small white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup ketchup
  • 1½ tablespoons yellow mustard
  • ¼ cup dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 (12 ounce) can Coca-Cola (not diet!)
  • Kosher salt & freshly ground black pepper, to taste
DIRECTIONS
  1. In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
  2. Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in a large heavy saucepan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.
  3. Preheat the grill to high.
  4. Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.
DIRECTIONS
  1. In a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
  2. Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling. Spoon the BBQ chicken mixture into the loaf. Sprinkle with the remaining 1/4 cup mozzarella cheese. Drizzle with remaining BBQ sauce.
  3. Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.


Honey Onion Steaks

INGREDIENTS
  • 1/4 cup olive oil
  • 2 tablespoons (1/4 stick) butter, melted
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon chopped fresh summer savory
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices
DIRECTIONS
  1. Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
  2. Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

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