Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons liquid smoke flavoring
1/4 cup lime juice
1/2 cup tequila
1/4 cup vegetable oil
1/4 cup chopped fresh cilantro

What’s Next
Place the garlic powder, onion powder, salt, and cayenne pepper into a mixing bowl. Whisk in the liquid smoke, lime juice, tequila, vegetable oil, and cilantro until evenly blended.
To use the marinade, pour into a resealable plastic bag, and add 1 1/2 to 2 pounds of meat. Squeeze out the excess air, seal, and marinate in the refrigerator 4 to 6 hours before cooking as desired. Grilling over charcoal is best, but a gas grill will do fine as well.

Prepare this delicious relish for a picnic lunch or your barbecue. It adds a whole new dimension to hotdogs — a little spicy, a little spicy, with a bit of a crunch. Yum! Just mix in a bowl and chill. Can be stored for up to five days.

Ingredients

1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown or yellow mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Serve over hotdogs — yum yum!

Ingredients
1 tablespoon vegetable oil
4 ounces ground beef
4 ounces ground pork
4 beef frankfurters, diced
1/4 cup diced sweet onion
1/2 clove garlic, peeled and minced
1/2 teaspoon browning sauce
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/4 (10.75 ounce) can tomato soup
2 1/2 cups water
3/4 teaspoon paprika
1/2 teaspoon chili powder
3/4 teaspoon ground cinnamon
1/2 cup fine dry bread crumbs

Directions

Heat vegetable oil in a large, deep skillet over medium high heat. Place ground beef, ground pork, frankfurters, and sweet onion in the skillet. Cook until meat is evenly brown and onion is soft. Drain and lower heat. Mix in garlic, browning sauce, ground black pepper, salt, tomato soup, water, paprika, chili powder, cinnamon and dry bread crumbs. Slowly simmer until thick, about 25 minutes.

Always wanted to try cooking with those handy dandy cedar wood planks?  Well, now is your time to shine!  Grab a couple & come along with me as we take on this delicious Cedar Plank Grilled Salmon Recipe!

Ingredients:

• Untreated cedar plank
• 1 red pepper
• 1 small onion
• 16 stalks asparagus
• 2 large mushrooms
• Cooking spray
• 1 tsp Mrs. Dash Garlic and Herb Seasoning
• 2 pounds  salmon filets, boneless skinless
• 1 tsp coarse salt
• 1 tsp Mrs.Dash Original Seasoning
• 1 tsp rosemary leaves
• 1/2 cup grainy Dijon mustard
• 2 tbsp brown sugar
• Squirt bottle of water
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 loaf foccacia bread

What’s Next:

On the night before make sure that you soak your plank in water until you are ready to cook with it.

Preheat BBQ to med (approx 350º F).

Cut pepper and onion into large chunks, heaping into center of veggie basket as you cut.

Snap off bottom node of each asparagus stalk and discard.

Break remaining asparagus stalks into 2 or 3 pieces and quarter mushrooms. Place all in basket.

Spray veggies with cooking spray, sprinkle with spice and place on lower rack of BBQ.

Rinse the salmon thoroughly under water, then pat dry with a paper towel. On one side only, smear salmon with the salt, spices and mustard then sprinkle on the brown sugar.

Place the presoaked plank on the grill. Close the lid for a few minutes but keep checking until you see smoke.

Turn the plank over and place the salmon, rub side up, on top of the plank.

Move the veggies to the top rack or on one side of the BBQ with reduced heat. Toss often.

The salmon will be ready when it flakes off easily with a fork (approx 10-15 minutes).

Squirt the edges of the board if they catch on fire. You will have to keep lifting the lid to check.

Drizzle olive oil and vinegar in a small bowl for dipping.

Toss foccacia bread on top rack of BBQ for just a minute while serving up the plates.

Eat well & Laugh often!

Try this Grilled Peppers Recipe as a perfect side to any grilled chicken recipe.  Enjoy!

Ingredients:

• 2 cloves garlic, unpeeled
• 4 bell peppers, mixed colors, halved lengthwise and seeded
• 2 anchovy fillets or 1/2 teaspoon anchovy paste
• 1/2 teaspoon firmly packed light or dark brown sugar
• 3 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 1/4 cup chopped fresh basil   

What’s Neext:
 
Preheat the grill to a medium heat.  Wrap the garlic cloves in a piece of foil. 

Grill the garlic packet and pepper halves, cut-sides up, covered, without turning, for 10 minutes or until the pepper skins are blackened. 

Remove the peppers from the grill.  When cool enough to handle, peel the peppers and cut them into 1/2 inch wide strips.

Continue grilling the garlic for 10 minutes or until softened.  When cool enough to handle, snip the stem end of each clove of garlic and squeeze the garlic pulp into a large bowl.  Add the anchovies, mashing until well combined. 

Whisk in the brown sugar, vinegar and oil.  Add the peppers and basil to the bowl, toss well, and serve warm, at room temperature, or chilled.

Eat well & Laugh often!