When it’s hot out I prefer to cook my entire meal on the grill. So, the other night when dinner was grilled scrambled eggs (done on a cast iron griddle) and grilled bacon, I decided to also grill up a tube of store-bought biscuits. And those grilled biscuits were great! No need to heat up the house. As a bonus you get that wonderful grill flavor!
Grilled To Perfection
The biscuits came out with a nice crunch and a little smoky flavor. They are really good and different from the usual baked biscuits. Perfect for topping with a little honey and butter.
Get yourself a good set of grill tools for these biscuits and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them. Sometimes I roast canned tomatoes for soups. Or I’ll roast onions as a side dish. And of course, a favorite, roasted garlic. Nothing is as simple as these roasted carrots. And nothing is as tasty.
The Perfect Side Dish
Roasted carrots were the perfect side for our mushroom pork tenderloin with roasted garlic mashed potatoes. And hey, there’s no law that you have to only roast one vegetable at a time. Toss a few beets in there too. Just make sure they are all about the same size.
Drizzle lightly with the oil, rotating the carrots to get them coated.
Sprinkle with salt and pepper and thyme.
Roast in the oven for 20-30 minutes, rotating once, until the carrots just start to soften. You don’t want them to get too soft – a little crunch is good.
I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it. You know when you’ve hit the spot when all you hear are moans of delight when everyone starts eating. No one says a word. Perfect! I could sit down and eat a bowl of the mushroom gravy by itself, actually.
Meat And Potatoes
We served this mushroom pork tenderloin with garlic mashed potatoes and roasted carrots. The sauce is crazy good over mashed potatoes. Well, it’s crazy good no matter what.
I like to use my good ole trusty Dutch oven to make this tenderloin and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
I always run to the store whenever pork tenderloin goes on sale. It’s the pork equivalent of filet mignon. I rarely buy pork loin, it’s tougher, bigger cousin. And I shy away from anything pre-seasoned. I prefer to season my meat my way at home. Just me. You do you!
I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it.Â
These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny. Rule #1: You can’t have too much gravy. Rule #2: You can’t have too much mashed potatoes.
Fantastic Flavor In Every Bite
I roasted the garlic for these mashed potatoes in the oven. You can also make a big batch of roasted garlic in no time by using your slow cooker. Either way, you’ll get that wonderful garlic aroma and flavor!
These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny.
Many, many years ago I lived in Fayetteville, Arkansas. One of my favorite places to eat (and drink) was Jose’s, which is located right off the University of Arkansas campus. And my favorite thing to eat there was steak asada (a seasoned 10 ounce strip steak with ranchera sauce). I also make my own version, burgers asada. This is one mighty-tasty burger, despite being super easy to make. The key is to use a good, quality pico de gallo. It adds so much to the burger that cheese is the only other required ingredient.
Great Idea For Steaks and Chicken, Too!
You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.
Asada means ‘grilled’ in Spanish. Go figure! I’ve heard that the steak and chicken asadas are no longer on Jose’s menu. Sad times, indeed! Perhaps they should add my burgers asada instead.
You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.
Course Main
Cuisine Southwestern
Keyword burgers, grilled
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 309kcal
Author Mike
Ingredients
4hamburgersor chicken breasts or steaks
4hamburger buns
½cupPico de GalloI used store-bought
½cupcheeseshredded. I used a Mexican blend, but any type will work
My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.
A Great Flavor Combination
Serve the grilled Teriyaki pork kabobs with any remaining basting sauce over rice. You’ll find that these delicious skewers are a taste sensation. They are easy to make and feed a crowd.
If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet.
Get yourself a good set of grill tools for these kabobs and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either.Â
Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
Prepare the basting sauce by combining all ingredients in a saucepan over medium heat.
Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes.
Remove from heat.
Set up your grill for indirect and direct cooking.
Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don’t like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.
Notes
If you don’t have a grill, just cook the meat and veggies in a wok. Serve with any remaining basting sauce over rice.
I always stock up on pork tenderloins when they go on sale. They’re so easy to grill, and they can take on so many great flavors. I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complemented the juicy, tender, flavorful tenderloin perfectly. This made for the perfect summer grilled dish, perfect for enjoying out on the patio.
The Perfect Combination
If you don’t want to go thru the steps for making your own salsa, just grab your favorite store-bought version at the store. I would recommend a thicker, chunky salsa. It’ll hold up better with the pork. But if you have the time and ingredients, you can’t beat this grilled pork tenderloin with cantaloupe salsa. I like my salsa nice and chunky. That’s hard to find in the store-bought stuff.
Get yourself a good set of grill tools for this tenderloin and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
These hot dogs with avocado were sooooo good. They disappeared in minutes, despite being so heavy you’ll want to grunt when you pick them up to take a bite. They’re just that good. The crispness of the onion is offset by the smooth sour cream and avocado, the citrus kick of fresh lime, and just a slight hint of heat.
Loaded. And Then Some.
These hot dogs with avocado are much, much more than the name implies. They’re loaded. They’re heavy. There’s all sorts of flavors going on. Heat. Creamy. Crunchy. Smooth. Pick an adjective and it’s got it. I love them. This recipe takes a plain old hot dog (or smoked sausage) and really, really up’s the game.
These hot dogs with avocado were sooooo good it really didn’t matter that I almost burned a bun. Heck, I could have charred the bun to total blackness and these still would’ve disappeared in minutes. They’re just that good.
Top each bun with a hot dog, some of the salsa, a dollop of sour cream, and sprinkle with a little red onion.
Notes
I like to make a shallow cut lengthwise down the dogs before cooking. This will allow them to open up a bit during cooking, giving the toppings a place to go.
What is it about grilled Teriyaki chicken fried rice that makes it soooo good? Well, sure the chicken is absolutely great. But I think it’s the peas. And the green onions. Oh, and definitely the egg. Ok, so the answer is all of the ingredients come together to make a fantastically-flavored dish that is easy to prepare and disappears in no time at all.
A Plate Of Deliciousness
Instead of the ‘usual’ cooked chicken, we grilled some marinated chicken that came out absolutely fantastic. It is the same marinade we used on some grilled Teriyaki pork kabobs the other night. It is definitely our favorite and it makes dishes like this grilled Teriyaki chicken fried rice so great. The marinade not only gives the chicken an amazing flavor, it tenderizes too. With only a few ingredients, it’s a staple on our menu.
A Grill Basket Makes It Even Easier
You can cook the chicken directly on the grill, on skewers, or my favorite, in a grill basket. Clean-up couldn’t get any easier when you use a basket. You don’t have to spend the time poking skewers through the meat. And you don’t have to worry about the meat accidentally falling through the grill grates. It’s an all-around win for me!
I used to work in a sandwich shop as a teen. I don’t know how many sub sandwiches I made, but I’m sure it was in the thousands. It doesn’t take much to jazz up a simple sandwich. This Hoagie dressing is all you need. I didn’t have fresh herbs on hand, so I made this hoagie dressing with dried and it came out fantastic. The herby flavor really makes you forget about ever using bland mayonnaise on a sandwich again.
The Perfect Lunch
I keep a batch of this hoagie dressing on hand in a squeeze bottle. I’ll never make another boring sandwich. My favorite starts with just good ole sandwich meat. I add a little onion. Tomato. Chopped iceberg lettuce. Salt and pepper (never forget the salt and pepper!). And a couple of good squirts of this dressing. Perfect!
I used to work in a sandwich shop as a teen. I don’t know how many sub sandwiches I made, but I’m sure it was in the thousands. It doesn’t take much to jazz up a simple sandwich. This Hoagie dressing is all you need.
