Veggies & Fruits

Mango salsa :

6 medium size mango’s peeled and diced
1 red pepper finely minced
1 large handful of cilantro leaves chopped
1 jalapeño seeded membrane removed and finely diced
1/2 white onion finely minced
2 limes juiced and zested
1/4 tsp Chipotle powder
1/4 tsp Roasted cumin powder
salt to taste

I prefer to make this up at least an hour before serving. The flavors come together well and it really does brighten up any dish.

Stuffing Stuffed Acorn Squash with Sage chips

4 medium acorn squash split in half and cleaned out
8 tablespoons butter
¼ lb bacon finely diced
1 medium onion finely diced
3 stalks celery finely chopped
8-12 fresh sage leaves
2 tablespoons olive oil
2 boxes commercial stuffing mix

Directions
Preheat grill for use indirect to 350 degrees F.
In a large disposable sheet pan (this will make clean up much easier) place the halves of squash . Place 1 tablespoon of butter in each half. Grill until the flesh is just starting to turn soft (approximately 1 hr)
Make commercial stuffing according to directions and set aside
In a large skillet, cook the bacon until brown and the fat is rendered, about 5 minutes. Remove bacon reserving fat in the pan. Add sage leaves and fry until the leaves are just starting to turn brown at the edges and remove to paper towels to drain. In the same skillet add the onions and celery, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
In a large bowl combine commercial stuffing mixture, onions, celery and bacon. Fill each cavity of the squash half with this mixture. Return to the grill to warm through. Approximately 20 minutes. Garnish each squash half with the fried sage leaves.

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Diva Q Sweet Potato Casserole

5 lg. sweet potatoes, ( baked
1/2 c. butter, soft
1 tsp. vanilla
1/3 c. milk
1/3 c. Butter

Topping
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1 cup chopped pecans

Directions.

Heat grill to 350F

Poke washed sweet potatoes with a fork multiples of times. Wrap in foil and place on grill.

When potatoes are fork tender (depending on size anywhere from 30-45 minutes) remove and set aside to cool a bit.

When cool enough to handle use a paring knife and remove skins. Mash 1/2 cup butter with sweet potatoes.

Add brown sugar, vanilla, milk and butter mash well. Pour all of this into a well greased oven proof 9×12 dish

In a bowl mix together the sugar, flour and cut in butter till a coarse crumble. Add the pecans and sprinkle this mixture over the sweet potatoes.

Place back on the grill indirect at 350 degrees for approx 30 minutes. Serves 8.
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Grilled Brussel Sprouts

1 lb Brussel sprouts cleaned and trimmed
¼ cup butter melted
Salt
Pepper
Granulated garlic
Fresh thyme sprigs
1 BBQ buddy™ pan

On a charcoal grill with a medium heat (300F) place bbq buddy ™ pan.
Fill with brussel sprouts and sprinkle on granulated garlic, salt & pepper.
Brush with butter. Turn after 5-10 minutes then brush with butter again.
Remove when brussel sprouts are just starting to turn soft (approx 15-20 minutes)
Garnish with sprigs of thyme.

Grilled Artichokes with Curry Aioli

Grilled Corn with Lime and Chipotle

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