Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts

Monday, May 11, 2020

Southwestern Mini Grilled Pork Sandwiches /#BBQ Week

Hi everyone, and welcome to #BBQ WEEK! This week is dedicated to one of my favorite ways to spend summer evenings~barbecuing! But this week is not just about what's on the grill. #BBQWEEK bloggers will be sharing creative, mouthwatering dishes ranging from appetizers to desserts and everything in between! I am starting the week with a mouthwatering entree, adding a twist to a traditional picnic favorite on Wednesday, and celebrating the last day of #BBQ Week with a fun way to enjoy a campfire treat that we all love!
Today's recipe is my Southwestern Mini Grilled Pork Sandwiches! 
I hope you love them as much as I do!

Southwestern Mini Grilled Pork Sandwiches
(makes 8 sandwiches)

3 lb. Pork Loin 
Mrs. Dash Southwest Chipotle Seasoning
Orange, Red, and Yellow Pepper-1 each
Onion-1 medium
Mushrooms 
Butter pats
Lettuce
Tomato slices
Avocado
Mini Buns
Corn on the cob

Other items you will need:
Aluminum Foil



I absolutely love eating pork, and it is one of my favorite meats to grill with. I purchased a 3 pound loin for this recipe. I sprinkled the pork with Southwest Chipotle Seasoning from Mrs. Dash. It has a great flavor, with no salt, and it enhances the flavor of the pork without overwhelming it.

Cook on the grill on medium heat until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.

Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.

Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.


Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.

Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for appro. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.


Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.

Build your sandwich. I love the mini buns, so I used those. They are cute and fun!

Bring everything together and enjoy your BBQ! Don't forget that we are celebrating BBQ all week long! Stop by on Wednesday for my recipe for Southwestern Deviled Eggs!

I hope you enjoyed my Southwestern Mini Grilled Pork Sandwiches! Keep scrolling down the page to find a printable recipe of the pork sandwich, and links to all my blogging friends who also joined in to share their #BBQWEEK  recipes. Be sure to check them out! They all look amazing!




Monday #BBQWeek Recipes




Southwestern Mini Grilled Pork Sandwiches

Southwestern Mini Grilled Pork Sandwiches

Yield: Makes 15-20 Mini Sandwiches
Author:

Ingredients:

  • 3 lb. Pork Loin
  • Mrs. Dash Southwest Chipotle Seasoning
  • Orange, Red, and Yellow Pepper-1 each
  • Onion-1 medium
  • Mushrooms
  • Butter pats
  • Lettuce
  • Tomato slices
  • Avocado
  • Mini Buns
  • Corn on the cob
  • Other items you will need:
  • Aluminum Foil

Instructions:

  1. Sprinkle the pork with Chipotle Seasoning. I used Mrs. Dash.
  2. Cook on the grill over medium heat, until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.
  3. Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.
  4. Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
  5. I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.
  6. Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.
  7. Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for approx. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.
  8. Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.
  9. Build your sandwich. I love the mini buns, so I used those. They are cute and fun! Enjoy!
Pork loin, southwestern flavor, BBQ Week, grilling, veggie bundles, outdoor dining, sweet peppers, mushrooms, onions, fun to make for friends, weekend gourmet, home grilling, grilling for a crowd, yummy food to grill
outdoor dining, al fresco cooking, BBQWEEK, grilling outside, dinner, picnic food, pork, white meat, grilling white meat, cooking for friends
grilling, lunch, dinner, american food

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
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Sunday, July 23, 2017

All American Hot Dog / #SundaySupper

If you are a hot dog lover, today's blog post is for you! I put together my All American Hot Dog, which is full of my favorite foods from some of the places I have lived. I hope you will give my dog a try! It is full of midwest chili, southwest salsa and avocado, and southern BBQ, baked beans, and slaw!


All American Hot Dog 
(printable recipes)
Hot Dog Bun
Yellow Mustard
2 oz. Hebrew National Beef Frank
Vidalia Onion, chopped small
2 oz. Skyline Chili
1 oz. 4-Cheese, shredded
1 oz. Rib Meat, shredded
1/2 oz. BBQ Sauce
1 oz. Cole Slaw
1/2 oz. Salsa
Avocado Chunks

Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.

Cook hot dogs on grill.
Start by placing mustard on bun. Top with hot dogs, onions, and chili.
Top with rib meat/sauce.
Finish with slaw, avocado chunks, and salsa!

Thanks for stopping by today! If you scroll down just a bit, you will find lots of tasty Hot Dog recipes and ideas from the #SundaySupper family!
Thank you to our co hosts today, Stacy, who blogs at Food Lust People Love  and Mary Ellen, who blogs at Recipes Food and Cooking! 


Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





 


All American Hot Dog

INGREDIENTS:


  • Hot Dog Bun
  • Yellow Mustard
  • 2 oz. Hebrew National Beef Frank
  • Vidalia Onion, chopped small
  • 2 oz. Skyline Chili
  • 1 oz. 4-Cheese, shredded
  • 1 oz. Rib Meat, shredded
  • 1/2 oz. BBQ Sauce
  • 1 oz. Cole Slaw
  • 1/2 oz. Salsa
  • Avocado Chunks

INSTRUCTIONS:


  1. Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.
  2. Cook hot dogs on grill.
  3. Start by placing mustard on bun. Top with hot dogs, onions, and chili.
  4. Top with rib meat/sauce.
  5. Finish with slaw, avocado chunks, and salsa!
Created using The Recipes Generator

Sunday, June 25, 2017

Grilled Beef Skewers / #SundaySupper

I am so excited about these Grilled Beef Skewers! It's time for #SundaySupper and we are talking beef. But not just any beef.  Certified Angus Beef® is on the menu today and we are cooking up Cowboy Recipes! These Grilled Beef Skewers are made with a Boneless Beef Sirloin Tip Roast, and they taste incredible! I added onion bites for a really tasty flavor combination, and I paired the beef skewers with veggie skewers to add color and great flavor to the plate!

 Grilled Beef Skewers
(printable recipe at end of page)

Certified Angus Beef® Boneless Beef Sirloin Tip Roast
1/2 Vidalia Onion
1 each Red, Yellow, and Orange Peppers
12 Mushrooms
Black Pepper 


Cut down the veins that you see in the roast. They end up into beautiful steaks. Take the piece of steak and make slices down the length of the cut piece, approx. 1/2" wide. Cut those strips in to cubes.
Cut the onion in half and then the half in quarters. Wash and pat dry the mushrooms. Cut and and chop peppers into small squares.
Load the onions and beef on to the skewers. But before you do, wipe the skewers with a paper towel sprayed with cooking spray. Let the beef and onion have just a bit of room so they cook evenly. Sprinkle with pepper.
Cut the peppers and mushrooms to fit onto the skewers. Add more onions too. Sprinkle with pepper. 
Put the beef and veggies on the grill. Use a timer to turn the skewers every 2 minutes. The beef will be medium rare in about 8 minutes. 

Enjoy your Grilled Beef Skewers! I served them with a small pasta salad and a slice of bread~the beef had a great taste and texture. My family loved these! I bet yours will also! These skewers would also make a great meal for a party. You can build the skewers ahead of time and because they cook so fast you can start them as the party guests arrive!

Thanks for stopping by today!
Thanks so much to Cindy from Cindy's Recipes and Writings for hosting today's fun event!
Scroll down to find many more recipes from #SundaySupper cooks!


More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


Grilled Beef Skewers

INGREDIENTS:


  • Certified Angus Beef® Boneless Beef Sirloin Tip Roast
  • 1/2 Vidalia Onion
  • 1 each Red, Yellow, and Orange Peppers
  • 12 Mushrooms
  • Black Pepper

INSTRUCTIONS:


  1. Cut down the veins that you see in the roast. They end up into beautiful steaks. Take the piece of steak and make slices down the length of the cut piece, approx. 1/2" wide. Cut those strips in to cubes.
  2. Cut the onion in half and then the half in quarters. Wash and pat dry the mushrooms. Cut and and chop peppers into small squares.
  3. Load the onions and beef on to the skewers. But before you do, wipe the skewers with a paper towel sprayed with cooking spray. Let the beef and onion have just a bit of room so they cook evenly. Sprinkle with pepper.
  4. Cut the peppers and mushrooms to fit onto the skewers. Add more onions too. Sprinkle with pepper.
  5. Put the beef and veggies on the grill. Use a timer to turn the skewers every 2 minutes. The beef will be medium rare in about 8 minutes.
  6. Enjoy your Grilled Beef Skewers! I served them with a small pasta salad and a slice of bread~the beef had a great taste and texture. My family loved these! I bet yours will also! These skewers would also make a great meal for a party. You can build the skewers ahead of time and because they cook so fast you can start them as the party guests arrive!
Created using The Recipes Generator

Sunday, July 19, 2015

Vegetable and Chicken Shish Kabobs/#SundaySupper

     I don't know about you, but I love to grill! So, when I saw that today's #SundaySupper theme was Farmstand Favorites, I knew I wanted to make these Vegetable and Chicken Shish Kabobs. Why? You grill everything but the rice!
      I used large chunks of chicken breast mixed with colorful purple onion, red and orange peppers, and some pineapple chunks. The difference with this recipe is that I grilled the veggies separately from each other. They all need different amounts of time on the grill to bring out their optimum flavor. Then after they were all grilled, I put the shish kabobs together, glazed them with a special homemade tropical sauce, and put them back on the grill. They came out beautifully grilled, with the flavors complementing each other perfectly. I served the kabobs on a bed of whole grain rice, with a drizzle of homemade tropical sauce.

Vegetable and Chicken Shish Kabobs

Wednesday, May 6, 2015

Cheeseburger in Paradise/#FoodieExtravaganza

What is a cheeseburger in paradise? Well, for me, it is a cheeseburger that I made myself. It's grilled  outside on the grill and it is topped with tropical goodness. It is eaten on the backyard porch, because that is my paradise! I stuffed my ground chuck burger with little chunks of pineapple and mango. Then I topped it with manchego cheese and fruit sauce. If you are not in paradise, you will be when you eat this!

cheeseburger, paradise, tropical sauce, manchego cheese
Paradise Cheeseburger

Thursday, May 15, 2014

All American Burger/#KickoffToSummerWeek2014/#WorldMarket

Is there anything better in the summer than an All American Burger fresh off the grill?
It's almost summertime and that means it's almost grilling time!
american burger