Grilled Chicken with Balsamic Peach Glaze #BBQWeek

Boneless, skinless chicken breasts basted with an easy peach and balsamic vinegar glaze for a quick and tasty dinner.

This is the final day of BBQ Week......

Jalapeno Popper Potato Salad #BBQWeek

All the flavors you love about Jalapeno Poppers in Potato Salad form.  A delightful surprise for your next picnic or potluck.

It's Day 2 of BBQ Week........

Pellet Smoked Weisswurst #BBQWeek

 Tender Weisswurst is deliciously flavored using a pellet smoker in only an hour.  

Welcome to BBQ Week.......

Cucumber, Corn and Tomato Salad #BBQWeek

 This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

This wonderful summer salad is a great side for your next BBQ.  Sweet corn, grape tomatoes and cucumbers dressed in a garlicky vinaigrette with just a hint of heat and touch of sweet.

Today is the final day of BBQ Week.......

Korean Grilled Flank Steak #BBQWeek

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

Flank steak tenderized in a marinade seasoned with Gochu and grilled to a perfect medium rare.  Serve this steak with a side of rice and some stir fry veggies, dice it up and add it to a bowl or slice it up and pass the tortillas for a deliciously different taco.

We are still celebrating BBQ Week.........

Asian Ribs #BBQWeek

 This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

Tender, fall off the bone, baby back ribs with an Asian Spiced Rub and Sour Cherry Glaze bumps up your next barbecue to a whole new level of deliciousness.

Join us as we continue or BBQ Week Celebration.......

Beef Kafta #BBQWeek

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

Middle Eastern spices mixed with ground beef, parsley and onions before being shaped into 

logs and grilled to your desired temperature.

It's time for BBQ Week........

Grilled Shrimp Skewers with Tropical Fruit Salsa #BBQWeek

Scrumptious skewers of delicate, tender shrimp, sweet pineapple and crisp green bell pepper served up with a tropical salsa.  You will feel like you are on the beach in the Caribbean.

This is my final post for BBQ Week........

Greek Chicken Pita Sandwich #BBQWeek

 A quick and delicious meal that is perfect for eating al fresco as you enjoy the summer weather.  Tender chicken that has been marinated in lemon and spices before a quick cook on the grill.  Served with pita, fresh cucumbers, tomatoes and onions on top of a bright, tangy, cucumber sauce.

We are still celebrating BBQ Week........

Warm New Potato and Pea Salad #BBQ Week

Tender baby potatoes and freshly shelled peas wrapped in a mustard seed dressing.  Perfect side dish at your next BBQ.

Today is the first day of BBQ Week........

Sourdough Pretzel Bites #BBQWeek

These soft, savory, pretzel nuggets laced with shredded cheese are a perfect treat to snack on with pre-dinner cocktails or wine.

The next time you are having friends over for a BBQ, put out a tray of these pretzel bites to share along with cocktails while the main course is on the grill.

Tri Color Potato Salad #BBQWeek

This delicious salad begins with 3 varieties of potatoes tossed in wine while still warm and then dressed with Dijon vinaigrette.

Every BBQ needs Potato Salad and this version is perfect.  It is served at room temperature and is safe to leave out without refrigeration during those summer get togethers.

Pulled Pork using a Smoker #BBQWeek

Pork shoulder roast slow cooked on a smoker and basted with apple cider until fork tender.  Great for dinner that night and for sandwiches the next day.

Welcome to BBQ Week...........

Tuscan Tuna Steaks #BBQWeek

Enjoy your next Fish Friday on the patio with a cocktail or glass of wine and these delicious herb rubbed tuna steaks grilled to a perfect medium rare in a matter of minutes.

Today is the final day of BBQ Week and we are going out with a bang........

Grilled Pork Thai Bowl #BBQWeek

A beautifully composed bowl of rice vermicelli, savoy cabbage, carrots, cucumbers, cilantro and mint topped with perfectly seasoned and grilled pork tenderloin.

It's Day 3 of BBQ Week.................................

Grilled Loaded Redskin Potatoes #BBQWeek

Tender chunks of redskin potatoes covered with melted cheese, sprinkled with crisp bacon and flavorful chives all topped with a dollop of sour cream.  Who wouldn't love these potatoes at their next meal?

Welcome to Day 2 of BBQ Week.......

Grilled Veggie Pasta #BBQ Week

Pasta tossed with fresh tomatoes, basil, grilled vegetables and olive oil makes for a quick, easy and tasty Meatless Monday meal.

Welcome to Day 1 of BBQ Week.......

Ginger Marinated Tuna with Sesame Rice Steaks and Orange Cucumber Salad #BBQWeek

 Sometimes I cover several events with one recipe which I always look at as a gift to me.  Today I am posting several recipes for one event, consider it a gift to you.

Today is the final day of BBQ Week.  I hope you have enjoyed perusing all of the great recipes as much as I.  I also hope that you win the great giveaway from our sponsor Michigan Asparagus.

What's that?  You didn't know about the fantastic, generous giveaway?  Well, hurry over to my Welcome post and enter right now, before you miss your opportunity.

Welcome back.  I don't know how you managed to miss that fantastic raffle all week long.  So, as you saw when you read that first post, our friend, Ellen of Family Around the Table, invited several of us to join her in sharing our favorite BBQ recipes.  We posted this past Monday and Wednesday and today we are sharing our final recipes.  There are over 40 great recipes in all.  Heck, in just this one post you are getting three phenomenal recipes!!

I was thumbing through an old issue of Cuisine at Home and came across this entire meal.  It sounded so amazing.  Each component of this meal, perfectly complemented the next.  I knew that I was going to make all three dishes and serve them together and it was so absolutely wonderful that I wanted to share all three of them together in one post.  

These dishes are very slightly adapted to my family's tastes and to what I had stocked in my pantry on the day I made it.  Cuisine at Home included a recipe for a wasabi compound butter that I think would have been perfect but there was no way I was getting Frank to eat wasabi.  I served this entire meal to our friends, John and Kirsten, who loved it as much as we.  It was a great company meal because tuna takes only minutes to cook to perfection.

Ginger Marinated Tuna Steaks

adapted from Cuisine at Home, Issue #51

1/3 c. rice vinegar

3 T. sugar

3 T. dry sherry

2 T. soy sauce

1 T. chili garlic sauce

1 T. dark sesame oil

2 scallions, white and light green parts, chopped

4 garlic cloves, smashed

4 thin slices peeled ginger

4 (6 oz)  tuna steaks

Place vinegar, sugar, sherry, soy sauce, chili sauce, and sesame oil in a gallon size plastic bag that seals shut.  Shake to combine and dissolve sugar.  Add the scallions, garlic and ginger to the marinade.  Place tuna steaks in the bag, seal and refrigerate for 20 minutes.  

Remove tuna steaks from the bag.  Discard the marinade.  Spray the steaks with cooking spray and grill over hot coals for 3 minutes.  Flip the steaks and cook 2 minutes longer.  Print Recipe

Sesame Rice Cakes

adapted from Cuisine at Home, Issue #51

3 c. cooked jasmine rice, cooled to room temp.

1 T. sugar

1 T. rice vinegar

1 t. cornstarch

1 t. kosher salt

2 t. sesame seeds

2 T. peanut oil

Combine the rice, sugar, vinegar, cornstarch and salt.  Press the rice into a 1/4 c. measuring cup that has been treated with cooking spray to form the cakes.  Place them on parchment paper and press 1/4 t. of sesame seeds onto the top of each cake.

Heat the oil in a large skillet over med high heat.  Add the rice cakes and cook for 5 minutes per side, until golden brown.  Can be served immediately or at room temperature.  Print Recipe

Orange Cucumber Salad

adapted from Cuisine at Home, Issue #51

2 T. sugar

2 T. rice vinegar

1 T. sushi ginger, minced

salt to taste

pinch of crushed red pepper 

1 large orange, supremed

1/2 large, English cucumber, thinly sliced

1/2 c. fresh bean sprouts

small handful cilantro  leaves, torn

2 scallions, white and light green parts, thinly sliced

4  mint leaves, minced

Whisk together the sugar, vinegar, ginger, salt and crushed red pepper in a large bowl.  Add the orange sections, cucumber, bean sprouts, cilantro, scallions and mint.  Toss to coat and serve. Print Recipe

Let's see the other's final recipes for #BBQWeek

• BBQ Bacon Cowboy Burgers from Tip Garden
• Best Memorial Day Hamurgers from Dad What's 4 Dinner
• Gigi's Baked Beans from Family Around The Table
• Grilled Chicken Gyros with Tzatziki from Caroline's Cooking
• Grilled Fruit Cobbler from Jolene's Recipe Journal
• Grilled Marinated London Broil from Feeding Big
• Jerk Chicken from Palatable Pastime
• Grilled Meatballs and Spaghetti from A Kitchen Hoor's Adventures
• Queijo Coalho (Brazilian Grilled Cheese) from Culinary Adventures with Camilla

Asian Inspired Pork Kebabs #BBQWeek

Welcome to Day 2 of #BBQWeek.  If you missed the giveaway post on Day 1 you can find it along with my Grilled Asparagus Tart from Monday.  You still have time to enter so go do that now while you are thinking about it. I will wait for you.

Yesterday, I shared a recipe for Thai Noodle Salad that was TO DIE FOR!!  Today I am sharing the Pork Kebabs that I had made to go along with that salad. You are going to love them.

While your kebabs are grilling you will whip up a BBQ sauce that is chock full of Asian Flavors.

When the pork is cooked to your desired temperature (I like to serve mine at 140*) you slather it with the sauce and let it cook a couple of minutes until the sauce starts to caramelize a bit.

I want to take a moment to thank Ellen of Family Around the Table for all her hard work on this event.  I would also like to thank Michigan Asparagus for the wonderful gift package that you went and entered at the beginning of this post.  There are a lot of great recipes being shared today and we will be back again on Friday to finish up this party.  You will find links to the other recipes being shared today right below mine.  Happy Hump Day!!!

Asian Inspired Pork Kebabs

adapted from Women's Day

1  (1" thick) boneless pork loin chop, per person

1 T. olive oil

salt and pepper to taste

3 T. ketchup

2 T. creamy peanut butter

2 T. rice vinegar

2 T. soy sauce

1 T. honey ( I used tangerine flavored)

pinch of crushed red pepper, to taste

Cut the chop(s) into 1" pieces. Place in a bowl, season with salt and pepper.  Add the olive oil and toss to coat.  Thread onto skewers and set aside.

Whisk together the ketchup, peanut butter, vinegar, soy sauce, honey and crushed red pepper.  

Grill the skewers over hot coals for 8-10 minutes, turning occasionally.  Slather with the sauce, flip and cook for about 2 minutes. Slateher other side, flip and cook another minute or two until the sauce starts to caramelize a bit.  Print Recipe

More Great BBQ Week Recipes

• Asian Inspired Pork Kebabs from A Day in the Life on the Farm
• Brats with Grilled Corn Relish from Jolene's Recipe Journal
• Grilled Artichokes from Caroline's Cooking
• Grilled Chicken Bacon Ranch Sandwiches from Tip Garden
• Marinated Lamb Chops from A Kitchen Hoor's Adventures
• Shish Tawook (Lebanese Chicken Skewers) from Culinary Adventures with Camilla
• Tandoori Chicken Tikka with Masala Grilled Corn from Palatable Pastime

Grilled Asparagus Tart and a Giveaway. Welcome to #BBQWeek

This post is sponsored in conjunction with #BBQWeek and Michigan Asparagus. All opinions are my own. I received product to make this recipe.

Good Monday morning to all of you and welcome to the first day of our BBQ Week celebration. This party is being hosted by my friend Ellen of Family Around the Table. Ellen says:

"Welcome to #BBQWeek. Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe.There are more than 20 recipes this week from some amazing bloggers."

A group of us is gathering today, Wednesday and Friday to share some amazing BBQ recipes with you. I am interested to see what we all share. You see, here in the North/MidWest region of the Country BBQ and Grilling are one and the same. This is not true of our friends down south. BBQ is whole cooking style unto it's own. We understand this now, thanks to so many wonderful Southern BBQ restaurants available country wide but, at least I, still think of anything grilled when told that we are having a BBQ event.

So while I won't be sharing any "traditional" BBQ this month, I will be sharing 3 great recipes that are perfect for throwing on the grill (or "BBQ" as we call it) this summer.

I am starting with a great Grilled Asparagus Tart using seasonal and local produce from our wonderful and generous sponsor at Michigan Asparagus. Michigan Asparagus is offering our readers a great opportunity to win a gift card and two grilling trays. You can enter at the bottom of this post. Good Luck!!

My local grocer, Kroger, has taken to sending out seasonal recipes along with their coupons. Last month I used one of them in my first attempt at making Macarons and they turned out perfectly, so I was looking forward to this month's edition. I was delighted when the very first recipe featured asparagus and immediately adapted it to fit today's theme of BBQ.

I used fresh, local asparagus instead of frozen and grilled it instead of blanching it. Using a disposable grill pan makes life very easy when grilling veggies. Toss the asparagus in some olive oil with salt and pepper, place it on the grill pan and place the grill pan on the grill....easy peasy. I stuck pretty closely to the rest of the recipe and was very glad I did because it turned out beautifully. The filling was creamy and delicious, the grilled asparagus was perfectly toothsome and savory and the crust was flaky and light. This was a perfect appetizer but would also make a lovely lunch or brunch dish with a croissant and some fresh fruit.

Make sure you stop by and see what all the others are grilling up for today's kickoff. You will find the links following my recipe.

Grilled Asparagus Tart
adapted from Kroger

1 bunch fresh local Asparagus
olive oil
1 sheet frozen puff pastry, thawed
1 c. shredded gruyere cheese
1 c. ricotta cheese
2 egg yolks
1/2 t. kosher salt for filling
salt and pepper to taste

Snap woody ends from asparagus stalks, discarding the woody ends and placing the tender stalks in a bowl.  Drizzle with olive oil and season to taste with salt and pepper.  Toss to coat and transfer to a grill pan.  Grill over med high flame until slightly charred and tender crisp.  Remove from grill and set aside to cool.

Roll pastry, on a  lightly floured surface, into a 10x13" rectangle.  Transfer to a parchment lined baking sheet. Using the tip of a sharp paring knife make a shallow cut along each side form a 1" border, being careful not to cut all the way through.  Using a fork, pierce holes inside the inner rectangle, covering the entire area. Place in refrigerator while preparing the filling.

Whisk together the ricotta, gruyere, egg yolks, salt and a couple of grinds of cracked pepper to taste. Spread over the inner rectangle of the chilled pastry crust.  Arrange the grilled asparagus over the filling and return to the refrigerator while the oven preheats to 400*.

Bake in a preheated 400* oven for 15 minutes.  Reduce heat to 350* and bake for another 15 minutes until pastry is golden and filling is set.  Let cool for a few minutes before cutting.  Can be served warm or at room temperature.  Refrigerate leftovers.  Print Recipe

More Amazing #BBQWeek Recipes

• Best Grilled Vegetables (with Asparagus) from Feeding Big
• Bulgogi (Korean BBQ Beef) + Asparagus with Gochujang Sauce from Culinary Adventures with Camilla
• Grilled Asparagus and Parmesan Pasta with Toasted Pecansfrom Tip Garden
• Grilled Asparagus Nachos from Red Cottage Chronicles
• Grilled Asparagus Pasta Salad from Dad What’s 4 Dinner
• Grilled Asparagus Haloumi Salad from Grumpy’s Honeybunch
• Grilled Asparagus Tart from A Day In The Life On The Farm
• Grilled Asparagus with Balsamic Glaze and Toasted Pecans from Family Around The Table
• Grilled Breakfast Flatbreas with Asparagus and Bacon from Caroline's Cooking
• Grilled Citrus Chicken and Asparagus Packets from Jolene’s Recipe Journal
• Grilled Hoisin Chicken and Asparagus Summer Rolls from Palatable Pastime

Thank you to Michigan Asparagus for sponsoring #BBQWeek and offering this amazing prize package.




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Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste. Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.