Pierogis

Pierogis are delightful dumplings stuffed with potatoes and cheese. These are a traditional Polish dumpling that puts a whole new meaning to comfort food!

I love comfort food because obviously it just makes everything better. Try these other comfort food favorites, Biscuits and Gravy, Rigatoni, and Meatloaf!

A plate of cooked pierogies garnished with green onions.

What is a Pierogi?

Pierogis look similar to Potstickers but are filled with a potato and cheese filling and are made from a simple egg dough. These are a dreamy creamy dumpling that is guaranteed to hit the spot. These pierogis are the ultimate comfort food. The dough is a non-yeasted dough, that is super easy to work with, it rolls out like a dream. Traditionally these potato and cheese dumplings are made with farmer’s cheese which can be hard to find. Cottage cheese and sour cream make a great substitution.

The combination of boiling and then pan-frying the pierogis provides the perfect texture. These are perfectly tender with a slightly crispy outside. The inside contains a cheesy luscious filling you are going to love. These are way better than anything you will find in the frozen section of the store. The caramelized onions and butter are absolutely divine. Top these pierogis with a bit more cheese and green onions if desired.

What You Need for Perfect Pierogis

The dough is simple to make and comes together quickly with these pantry staple ingredients. For the printable list of ingredients and measurements, follow the recipe card below.

  • All-purpose flour: This will provide the needed structure for this basic dough.
  • Salt: This is a must have as it adds the flavor.
  • Vegetable oil: You can use canola oil for a mild tasting perfect option.
  • Eggs: For the eggs to mix in completely and easily, have them at room temperature.
  • Warm water: Using warm water helps everything combine and creates a nice supple dough.

Cheese and Potato Filling Ingredients

Pierogis are filled with a savory potato and cheese filling that is warm and comforting. You won’t go wrong with these homemade pierogis! See the recipe card below for all the measurements and full information about the pierogis recipe.

  • Medium russet potatoes: Russets will have the best texture, other potatoes can be too waxy.
  • Butter unsalted: Have the butter at room temperature or softened for easy mixing.
  • Cottage cheese or sour cream: You can use one or the other or a combination of both.
  • Cheddar cheese grated: I like to use finely grated cheese that I do myself.
  • Salt: Again this adds needed flavor so do not forget it.
  • Sweet onion:  Dice the onion small, or leave in long slices.
  • Butter: More butter, because everything is better with butter.

Making the Dough

These pierogis are just what you need to create the best dinner for your family. Start with combining in the bowl the flour, salt, veggie oil and egg. Use the dough hook on low to mix until combined. Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy. Transfer to an oiled bowl and let rest for 30 minutes.

Pierogis Dough Filling

Once the dough is created and ready to stuff with potatoes and cheese mixture these pierogis will cook up in minutes!

  1. Potatoes: Peel and chop potatoes into large pieces and add to a pot. Add enough water to cover the potatoes by an inch and bring to a boil over high heat. Boil for about 20-25 minutes until the potatoes are fork tender. Drain and allow to cool for 5-10 minutes and then mash well.
  2. Cheese Filling: Add in the butter, cottage cheese or sour cream, cheddar cheese and salt. Once smooth, set aside.

How to Make Homemade Pierogis

  1. Roll: Cut the dough into two equal pieces and set one aside, keeping it covered to prevent it from drying out. Roll the other piece out on a floured surface until it is ⅛ inch in thickness.
  2. Cut and Fill: Using a 3 inch cookie cutter cut circles in the dough as close as possible to maximize the amount of usable dough. Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in. Make sure to really pinch the dough together because you don’t the filling to burst out.
  3. Fill the Rest: Set aside all the finished pierogis and then repeat the process with the remaining half of the dough.want
  4. Onions: Add the chopped onion and butter to a large skillet. Cook the onions on medium low for about 20 minutes, until the onions are nice and browned.
  5. Boil and Skillet Fry: Bring a large pot of salted water to a boil over high heat. Once boiling, add the pierogis in two batches and boil until they float, about 3 minutes. Remove with a slotted spoon and add them to the skillet with the cooked onions. Cook over medium heat for 2-3 minutes. Plate and eat while hot!
Assembling the dough and forming the pierogies.

The Best Polish Pierogi Tips

Rich and cheesy the only thing these pierogis need is time to assemble, but it is super easy to do! These are the perfect dinner recipe your family will love.

  • Potatoes: Stick to russet potatoes for this recipe. Golden and red potatoes are too waxy and will create a rubbery filling instead of being smooth and creamy.
  • Mash: For the best texture of your potatoes use a ricer, food mill or even a fork to mash them. This will keep the inside light and fluffy.
  • Cheese: Finely grate your own cheddar cheese to avoid the anti-caking agents on pre-shredded cheeses. This can keep the cheese from melting and mixing with the potato mixture.
  • Cottage Cheese: In Poland they use what is called Farmer’s cheese. This can be hard to find, so we use cottage cheese with sourcream to create the perfect taste and texture. Ricotta cheese can be substituted for the cottage cheese as well.
  • Must Boil then fry: Make sure you boil the pierogi first to cook the dough thoroughly. Then you can either pan fry them or even air fry them. To air fry spray them with olive oil and place in the air fryer at 350 degrees for 1-2 minutes per side. Watch carefully.
  • Top it: Garnish with more cheese, sliced green onion, bacon and a side of sour cream if you desire.

Making the filling for potato and cheesy filled pierogies.

What to Serve with Pierogis

These are definitely a worthy main dish with its rich filling and butter onion garnish. It is a dish made to comfort the soul. Serve these with a variety of sides to make it a complete meal your family is absolutely going to love. Keeping a bit more on the Polish side serve with a cabbage and sausage or a nice cabbage roll. Yum!

Up close picture of the boiled and pan fried pierogies.

Making Ahead and Freezing Pierogis

These taste way better than anything from the frozen section from the store. Make a double batch and freeze your own for later.

  • Make-Ahead Dough: Once the dough is made, you can either use it right away or wrap it in plastic wrap and place in the fridge for up to 2 hours before using. Let it rest at room temperature for 15 minutes before using. To freeze the dough, wrap it in plastic wrap and then place in a freezer bag for up to 1 month. Thaw in the fridge overngight or on the counter till ready to use.
  • How to Freeze Pierogi: Once you assemble the pierogi you can freeze it before cooking them. Make a double batch so you can freeze some for another time. Place the pierogi on a baking sheet and place in the freezer till frozen, about 2 hours. Then transfer the pierogi to a freezer safe bag and freeze for up to 1 month. No need to thaw before cooking, you can boil them right from the freezer, just add an extra minute or two to the boil time.

Cutting into a pierogi with a fork showing the potato and cheese filling.

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Pierogis

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Perogis are delightful dumplings stuffed with potatoes and cheese. These are a traditional Polish dumpling that puts a whole new meaning to comfort food!
Course Dinner
Cuisine Polish
Keyword homemade pierogis, pierogis, pierogis recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 30 Pierogis
Calories 145kcal
Author Alyssa Rivers

Ingredients

Dough

  • 4 Cups all-purpose flour
  • 2 teaspoon Salt
  • ½ cup vegetable oil
  • 2 large eggs
  • ¾ cup warm water

Filling

  • 2 medium russet potatoes
  • 2 Tablespoons butter unsalted
  • ¼ cup cottage cheese or sour cream
  • 1 cup cheddar cheese grated
  • 1 teaspoon salt
  • 1 small sweet onion Small dice
  • 3 Tablespoon butter

Instructions

Dough

  • In the bowl of a stand mixer, add the flour, salt, vegetable oil, egg and warm water. Use the dough hook on low to mix until combined. Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy. Transfer to an oiled bowl and let rest for 30 minutes.

Filling

  • Peel and chop potatoes into large pieces and add to a pot. Add enough water to cover the potatoes by an inch and bring to a boil over high heat. Boil for about 20-25 minutes until the potatoes are fork tender. Drain and allow to cool for 5-10 minutes and then mash well.
  • Add in the butter, cottage cheese or sour cream, cheddar cheese and salt. Once smooth, set aside.

Assembly

  • Cut the dough into two equal pieces and set one aside, keeping it covered to prevent it from drying out. Roll the other piece out on a floured surface until it is ⅛ inch in thickness.
  • Using a 3 inch cookie cutter cut circles in the dough as close as possible to maximize the amount of usable dough. Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in. Make sure to really pinch the dough together because you don’t the filling to burst out.
  • Set aside all the finished pierogis and then repeat the process with the remaining half of the dough.want
  • Add the chopped onion and butter to a large skillet. Cook the onions on medium low for about 20 minutes, until the onions are nice and browned.
  • Bring a large pot of salted water to a boil over high heat. Once boiling, add the pierogis in two batches and boil until they float, about 3 minutes. Remove with a slotted spoon and add them to the skillet with the cooked onions. Cook over medium heat for 2-3 minutes. Plate and eat while hot!

Nutrition

Calories: 145kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 286mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg



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Boxwood Biscuit Co. | Columbus, OH

Boxwood Biscuit Co. | Facebook | IG: @boxwoodbiscuitco
19 W. Russell St. (map it!)
Columbus, OH 43215
(614) 745-2105
Open Tues-Sun, 7:30a-3p

Vegetarian/vegan/gluten free? Y/Y/N

Boxwood Biscuits started as a pop-up during the pandemic last year, operating first out of the excellent Lawbird cocktail bar in German Village. Lawbird owners Luke and Annie Williams Pierce adapted their bar into a carryout during the shutdowns, offering up a curated selection of wine, beer, bottled cocktails, and snacks. (While the cocktail bar has reverted to its usual form, they just announced they’ll open a separate carryout in Grandview!)

Over the summer of 2020, they teamed up with chef Tyler Minnis, most recently of The Market Italian Village, to create Boxwood Biscuit Co., a pop-up serving biscuits, gravies, sandwiches, bowls, cold brew, and more. Fortunately, that concept now has its own space in the Short North!

Boxwood inhabits the side street location that was briefly home to the Belgian Iron Wafel Co., on Russell between High Street and Goodale Park.



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Grilled Honey Dijon Garlic Pork Tenderloin

Grilled Honey Dijon Garlic Pork Tenderloin is juicy, tangy, flavorful, and cooks up quickly and easily. With a dish this healthy and delicious, you will love having it in your weekly dinner lineup!

Pork tenderloin is one of my favorite cuts of pork because of how easy it is to grill up and how well it absorbs whatever flavors I am using to cook with. Garlic herb, spinach bacon, and cranberry orange are other tenderloin recipes to try packed with crave-worthy flavor!

Grilled Honey Dijon Garlic Pork Tenderloin sliced, served with corn.

Juicy Honey Dijon Garlic Pork Tenderloin Recipe

Pork tenderloin is a cut of meat that I think is often overlooked. When cooked properly, it is so juicy, soft and flavorful! Plus, it is just as healthy as a boneless chicken breast! I, for one, cannot possibly pass up a recipe that is hearty, delicious, makes me feel full, but isn’t too fatty or high in calories. Combine the health benefits of pork tenderloin with a perfect, summery garlic Dijon glaze and you have a real winner on your hands.

And can we talk about this glaze?! It only takes 4 simple ingredients to put together but has so much big, impactful flavor that just emanates perfectly in your mouth. The sticky sweetness of honey, the savory kick of garlic, and the zippy, refined tang of Dijon make this marinade a real crowd-pleaser. Serve this tasty pork tenderloin up with grilled vegetables and mashed potatoes for a hearty summer meal to satisfy.

Grilled Pork Tenderloin Ingredients

Only a handful of ingredients are needed to create this melt-in-your-mouth grilled pork tenderloin dish! Individual measurements for each ingredient can be found in the recipe card below.

  • Pork Tenderloin: 2 pounds of pork tenderloin, silver skin removed. See more about this in the tips box below.
  • Salt and Pepper: To taste.
  • Olive Oil: To bind ingredients together in marinade.
  • Dijon Mustard: For tangy flavor.
  • Honey: To add sweetness.
  • Garlic Cloves: Minced.
  • Fresh Parsley: For garnish.

How to Make Grilled Pork Tenderloin

It only takes a few super easy steps to make a hearty, delicious meal that the whole family will love. This grilled pork tenderloin is a family favorite and made perfectly each time!

  1. Prep Tenderloin: Trim the fat from the pork and salt and pepper the pork tenderloin.
  2. Mix Together Sauce Ingredients: In a smal l bowl whisk together olive oil, dijon mustard, honey, and garlic. Brush half of the sauce on the pork.
  3. Grill: Preheat the grill to medium high heat. Add the pork to the grill. Cook for 5-6 minutes on each side or until the pork reaches an internal temperature of 145 degrees.
  4. Glaze: Brush remaining glaze on top of pork and serve with chopped parsley if desired.
Grilling pork tenderloin.

What is the difference between Loin and Tenderloin?

Be careful when picking out your meat. Pork loin and pork tenderloin are two different cuts of meat. Pork loins are bigger and typically used for roasts, yielding a completely different texture. Tenderloin is smaller, longer, and a darker red than a pork loin. Tenderloins also cook faster than pork loins. Curious about where the different cuts of pork come from? Here is a graphic to help you out!

A photo of a pig and its type of cut.

The Best Grilled Tenderloin Tips

Follow these quick and easy tips for a tenderloin that is perfectly juicy and flavorful! Grilled pork tenderloin is the perfect way to enjoy the best summertime dinner!

  • Choosing a Pork Tenderloin: Look for pork tenderloins with consistent marbling throughout. This will ensure that they are soft and tender and retain moisture in the cooking process.
  • Pat Meat Dry: Always pat your meat dry before seasoning or adding the marinade. This helps the tenderloin become infused with flavor.
  • Remove Silver Skin: Most tenderloin comes prepared with the silver skin removed, but if your cut is covered with a whitish-gray film, that means it still has the silver skin (connective tissue) attached. Simply pull with your fingers and run a small knife under the skin to remove it. It is important not to skip this step because silver skin, when cooked, can make the outside of your tenderloin tough and leathery.
  • Be Careful Not to Overcook: Because of how lean tenderloin is, it can quickly become overcooked and dry. Be sure to check it often during the cooking process- you will know if it is done when it is mahogany to light brown in color with a soft pink inside, or the internal temperature is 145-150 degrees Fahrenheit.

Honey Dijon Garlic Pork Tenderloin on grill.

What to Serve With Grilled Honey Dijon Garlic Pork Tenderloin

The flavors of Grilled Honey Dijon Garlic Pork Tenderloin pair perfectly with seasoned potatoes, green salads, and grilled vegetables. Because the flavor of the tenderloin is more savory and tangy, I also like pairing it with a pasta salad for a light flavor contrast. Serve with roasted cauliflower for a healthy, crispy side!

Storing Leftover Grilled Pork Tenderloin

Keep your leftover Grilled Honey Dijon Garlic Pork Tenderloin for a healthy weeknight meal that you can quickly reheat!

  • In the Refrigerator: Wrap your pork tenderloin tightly with either plastic wrap or tin foil. It will last for up to 4 days.
  • In the Freezer: Grilled tenderloin can be stored in a ziplock bag in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
  • To Reheat: The best way to reheat grilled pork tenderloin is on the stove over low to medium heat, covered. This will keep the inside of your pork tenderloin delicious and juicy! Cook for 10-15 minutes, turning halfway.

Grilled Honey Dijon Garlic Pork Tenderloin, sliced.

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Grilled Honey Dijon Garlic Pork Tenderloin

Grilled Honey Dijon Garlic Pork Tenderloin is juicy, tangy, flavorful, and cooks up quickly and easily. With a dish this healthy and delicious, you will love having it in your weekly dinner lineup!
Course Dinner, Main Course
Cuisine American
Keyword grilled pork tenderloin, pork tenderloin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 432kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds pork tenderloin
  • salt and pepper
  • 1/4 cup olive oil
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Honey
  • 3 Garlic Cloves minced
  • fresh parsley for garnish

Instructions

  • Trim the fat from the pork and salt and pepper the pork tenderloin. In a small bowl whisk together olive oil, dijon mustard, honey, and garlic. Brush half of the sauce on the pork.
  • Preheat the grill to medium high heat. Add the pork to the grill. Cook for 5-6 minutes on each side or until the pork reaches an internal temperature of 145 degrees. Brush remaining glaze on top of pork and serve with chopped parsley if desired.

Nutrition

Calories: 432kcal | Carbohydrates: 10g | Protein: 47g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 204mg | Potassium: 916mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg



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Pizza Pinwheels

Pizza pinwheels are a super easy, family-friendly lunch or dinner. Made with soft pizza dough and your favorite toppings rolled up then sliced into rounds. Once they’re baked, they become cheesy and delicious bites that your whole family will love.

We can never get enough pizza around here! If you’re the same, make sure to check out this Air Fryer, Taco, and this Fruit Pizza for dessert!

A closeup of pizza pinwheels on a plate with dipping sauce.

Pizza Pinwheels Recipe

Pizza pinwheels is the most fun way to eat pizza ever. After assembling your pizza, roll it up then slice it into rounds and bake it. The round, handheld bites are way more exciting to eat than the traditional triangles.

They’re also extra cheesy as some of the cheese melts out and and gets crispy around the edges. And who doesn’t love crispy cheese? It’s one of the best things in the world! This recipe is kid-friendly and was deemed, “the best pizza ever” by our youngest taste-tester. When you need to get a quick lunch or dinner on the table, this is the recipe you want to make!

How to Make Easy Pizza Pinwheels

These easy pinwheels is an incredibly simple recipe made in just four steps. If you’re using store-bought pizza dough and sauce you’ll have your pizza pinwheels on the table in about 30 minutes.

  1. Prepare Dough: Lay the dough out on a flat surface. We use the backside of an 18″x13″ baking sheet as it’s just the right size.
  2. Sauce: Spread a thin layer of pizza sauce over the dough then add your toppings and cheese.
  3. Pinwheel: Roll the pizza into a log then slice it into 8 pieces.
  4. Bake: Bake the pizza then dig in!
4 pictures showing how to make pizza pinwheels.

What Kind of Pizza Dough Should I Use?

The pizza pinwheels in the pictures are made with Pillsbury pizza crust. This crust is the type in a tube that pops open. Other types of store-bought pizza dough will work, too. If you’re feeling a bit more adventurous and want the best crust ever, try our no knead pizza dough. You’ll need to think ahead as it takes a bit of time to rise, but it is 100% worth the wait!

What Kind of Pizza Sauce Should I Use?

In recipe testing, we used store-bought pizza sauce. For us, pizza pinwheels are a quick and easy recipe so we usually reach for the jar of pizza sauce in our pantry when making them. But nothing beats homemade pizza sauce. If you have an extra 15 minutes to spare, try making this easiest homemade marinara sauce to use on the pizza. You won’t regret it!

You can also try other pizza sauces like pesto, alfredo sauce, or buffalo sauce.

Pinwheel Pizza Toppings to Try

You can use all your favorite pizza toppings to make pizza pinwheels. A word of warning: don’t go crazy and add a ton of toppings or the pinwheels may fall apart; less is more!

Here are a few of our favorite combinations:

  • Pepperoni + sautéed mushrooms
  • Cooked Italian sausage + red peppers + onions
  • Pepperoni + olives + green peppers
  • Pesto + artichoke hearts + feta
  • Crispy bacon + caramelized onions + spinach

Ham and pineapple pizza pinwheels on a baking sheet.

Should I Serve Pizza Pinwheels with a Dip?

While these pizza pinwheels don’t technically need a dip, dipping makes eating more fun. Mix it up or try new things! These dips are perfect for dipping and adding to the flavor.

Can Pizza Pinwheels Be Reheated?

Yes! While pizza is always best fresh, leftovers can absolutely be reheated. They are best warmed up in the oven or for a few seconds in a microwave.

A white plate with pizza pinwheels and a red dipping sauce.

A white plate with pizza pinwheels and a red dipping sauce.

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Pizza Pinwheels

Pizza pinwheels are a super easy, family-friendly lunch or dinner. They're made with soft pizza dough and your favorite toppings rolled up then sliced into rounds. Once they're baked, they become cheesy and delicious bites that your whole family will love.
Course Appetizer, Dinner
Cuisine American
Keyword pizza pinwheels
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 239kcal
Author Kristen Stevens

Ingredients

  • 1 pizza dough (see notes)
  • ½ cup pizza sauce
  • 3 ½ ounces thinly sliced ham
  • ½ cup pineapple tidbits
  • 10 ounces shredded mozzarella
  • 2 tablespoons minced chives (optional)

Instructions

  • Preheat your oven to 425 degrees.
  • Form the pizza dough into a rectangluar shape. The backside of an 18"x13" baking sheet works great for this.
  • Spread the pizza sauce over the dough, leaving ½ inch without the sauce at one of the short ends. Add the ham, pineapple, and mozzarella over the sauce.
  • Roll the pizza, starting at the short end with the sauce right to the edge. Use the edge without the sauce to seal the roll, pinching the dough together a little, if necessary.
  • Cut the pizza roll into 8 equal pieces. Place the pieces on a non-stick or parchment paper-lined pan. Bake for 20 minutes, until the pizza dough is cooked. Sprinkle the top with some minced chives, if using.

Notes

This recipe was tested with store-bought pizza dough – the type in a tube that pops open. If you’d like the best dough, use our homemade pizza dough recipe. 

Nutrition

Calories: 239kcal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 656mg | Potassium: 96mg | Fiber: 1g | Sugar: 6g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg



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Freedom a la Cart | Columbus, OH

Freedom a la Cafe | Facebook | T: @freedomalacart | IG: @freedomalacart
123 E. Spring St. (map it!)
Columbus, OH 43215
(614) 992-3252

Open Mon-Fri, 7a-3p; Sat, 8a-3p
Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y

Freedom a la Cart has been around as an organization for several years, with the all-important mission of fighting human trafficking in central Ohio. It does this by employing and empowering survivors of sex trafficking and exploitation through its growing catering business and now – a public cafe downtown!



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Brekkie Shack | Grandview, OH

Brekkie Shack | Facebook | IG: @brekkieshack
1060 Yard St. (map it!)
Columbus, OH 43212
(614) 525-0190

Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y

Visited: Sunday, May 23, 2021 at 11:30 a.m.

I feel kinda bad that it’s taken us a couple years to visit a Columbus place with breakfast specifically in the title! But we’ve finally made it to the Brekkie Shack in Grandview Yard, and already we know we’ll be back soon.

Brekkie Shack makes its home in a corner space of the new development, with tall windows on two sides and a long patio. Street parking is available all around. We caught the cafe on a busy Sunday, but the line moved quickly while servers helped guests find tables.

In addition to full breakfast and lunch, Brekkie Shack offers baked goods, coffee, and cocktails. We quickly spied out a cream-filled donut and a chocolate chip peanut butter blondie.

Perfect for summer sipping: the rosé spritzer with rosé, Downeast cider, and soda.

We ordered a solid sampling of the breakfast menu.

The Meat Lover’s Burrito wraps cheesy eggs, sausage, bacon, and roasted chicken with a spicy aioli in a multigrain tortilla. The eggs form a big chunk in the burrito, but it got a thumbs-up from Will.

The smashed avocado toast is a very nice version of the modern brunch staple: olive oil-crusted multigrain topped with properly smashed avocado, red pepper flakes, and lemon zest. We added an egg, like you do.

The Coastin’ Burrito blends cheesy scrambled eggs, black beans, avocado, fries, and a seasoned cream (which added a lovely zing), plus a side of crispy and salty tots.

I went big with their All The Feels Egg Sandwich: fluffy multigrain overflowing with souffled egg, bacon, white cheddar, crispy brussel sprouts, and a slightly sweet maple sauce. A mess to eat but nicely composed; I loved the touch of the crispy sprouts, but could use a little more of the maple sauce.

We got to say hi to Lisa Rusch, who co-owns Brekkie Shack with her twin sister Lindsey, and she shared a couple more seasonal treats with us, including a lemon bar and a strawberry strudel coffee cake.

Like I said, I’m sorry it’s taken us this long to check out Brekkie Shack, although I’m very glad we remedied it. Nice, open space. Creative menu that offers some modern takes on breakfast classics. Solid coffee service (I enjoyed my shot of espresso) and some fun cocktails. Well worth the visit!




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How to Grill the Most Amazing Beef Burger

Grilled Beef Burgers are one of the most amazing things you can sink your teeth into, especially when they are done right! Be prepared, because these will be the best burgers you have ever had!

Cooking on the grill is a fantastic way to eat, especially in the summer when you do not want to heat up the kitchen. To have incredible food and still stay cool, try these tried and true, Huli Huli, Avocado Chicken and Steak!

Hamburgers with all the toppings ready to be served.

Amazing Grilled Beef Burgers

I love everything about summer. The pool parties, vacations, and of course the food! Fresh fruits and vegetables are everywhere and everyone is getting their grills out! Some of the best foods come from over the open flame. From shrimp, to corn and even fruit, grilling just makes heavenly food! These beef burgers are going to be a favorite addition to your grilling recipes.

Do not let grilling scare you, it is so easy and I have all the tips and tricks so you can make the BEST hamburgers Ever! These beef burgers will come out perfectly juicy, full of flavor and grilled to perfection. Everyone loves a good burger, but a grilled burger is epic, and it all starts here! So let’s grill!

What You Need For The Best Beef Burgers

Grilled burgers are the perfect picnic or large gathering food. Skip the frozen burgers and make your own for the best tasting!

  • 80/20 Ground Beef: Make sure your beef is cold and not at room temperature.
  • Garlic cloves: Freshly minced will give the best flavor.
  • Minced onion: Dried minced onion will give tons of flavor without the bulk.
  • Worcestershire sauce: This is a must in homemade burgers, it adds the best umami flavor.
  • BBQ sauce: Gives a bit of sweet, a bit of tang and heat all in one.
  • Salt and Pepper: Add to taste:
  • Buns: Because homemade burgers deserve the best Homemade buns!

Optional Toppings for the Best Burgers

  • Sliced Red Onion: A bold flavored onion that goes well with the burger.
  • Pickles: Dill pickles all the way!
  • Lettuce: Use nice crisp iceberg lettuce.
  • Tomato: Slice it thin to fit on the burger best.

Let’s Get Grilling!

Grilling is so much easier than you think, and it all starts with forming the perfect burgers.

  • Mix: In a medium sized bowl combine the ground beef, garlic, minced onion, worcestershire sauce, BBQ sauce, and salt, pepper. Mix ingredients together but be careful not to overmix.
  • Form: Shape the patties and create a divot in the center of each patty. This helps the burgers from puffing up or shrinking to much while cooking.
  • Grill: Heat the grill to 400 degrees. Place the burgers on direct heat and grill for 4-5 minutes on each side until desired doneness.
  • Cheese: Add the cheese to the burgers and let melt. Serve on toasted butter hamburger buns with desired toppings.
All the hamburger ingredients in a bowl ready to be mixed.

Tips For The Best Grilled Hamburgers

There are a few tips to make sure your hamburgers are juicy and delectable. Every time you make grilled burgers you will know they will turn out with these tips!

  • 80/20 Ground Beef: You might be thinking that these are a bit fatty for your taste, but you need the fat to create the juicy, full of flavor, interior. Without the fat, your burgers will dry out before they are done, leaving you with overcooked tasteless dry pucks of beef. Most of the fat will cook off as you grill it so it’ll be ok, but trust me you will need the fat. You could go down to 85/15 without losing the juiceness or flavor, but I would not go lower.
  • Divot: The divot is extremely important for ensuring your hamburgers cook evenly and without too much shrinkage. There is nothing worse than having not enough burger for your bun. Denting the beef prevents the burger from puffing up in the middle which will make it difficult to cook, leaving the edges burnt and dry before the center is done. It is a must do!
  • Thickness: For optimal burger to bun ratio the standard is ¾ of an inch thick. If they are thinner than that you will need to adjust the grilling time. Also form the patties about an half an inch to an inch bigger than the circumference of the bun. This way the burger is sure to fit the bun.
  • Keep it Cold and do not overmix: You need the beef to stay cold so that the fat doesn’t melt. When that happens to much of the fat will cook off and leave you with a dry hamburger. Overmixing will also break down the fibers causing your burger to crumble and become dry.

Putting a divot in the burger with a thumb.

Grilling Burgers for Beginners

There are lots of little tidbits to keep in mind when you are making the best burgers. You will love how simple these grilled burgers come together!

  • Resist The Temptation: Try not to press down on the burger while it cooks. This squeezes out all those lovely juices that are meant to be inside.
  • Let it Rest: Let the hamburger rest for 5-10 minutes after grilling to redistribute the juices throughout the meat.
  • Got Fire: If you get a flare up on your grill, cut off the oxygen to the flame by closing the lid. This should put it out. And have a glass of water on hand, just in case.
  • Variations: There are many ways to vary your burger from the kind of meat you use, to the seasonings and the toppings. Once you feel you have the basics down good, experiment with flavors and textures. Keep in mind any time you change the meat, you will change the cook time, temperature, and seasonings. Besure to do your homework before working with different meats in your burgers so that you can still have the best, juiciest and most flavorful burger around.
  • Toppings: Get creative with your tastebuds and try different toppings. Some ideas include grilled onions or mushrooms, pineapple and teriyaki sauce, pepper jack cheese and avocado spread. Melt blue cheese and top with bacon. The possibilities are endless. Let the grilling begin!

Grilling the burgers, flipping them and placing the cheese on top.

How To Know Your Burgers Are Done

Everyone likes their burgers are done a bit differently, but there is something to keep in mind when grilling your burgers. Bacteria which lives on the surface of meat, like steak, is cooked or seared and in doing so the bacteria dies. Hamburger takes that surface bacteria and grinds it up in all together so that the bacteria is throughout the meat. It is recommended that ground beef is cooked till the internal temperature reaches 160 degrees. Killing the bacteria throughout making it the safest temperature to eat. Those are the recommendations that should be followed especially for children and elderly as they are more susceptible to foodborne illness.

Hamburger Doneness Internal Temperature Center Color
Medium Rare 130-135 °F Pink
Medium 135-145 °F Some Pink
Well 145-155 °F Sliver of Light Pink
Well Done 155-165 °F Mostly Brown
Holding a perfect juicy hamburger with toppings on a homemade bun.

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Grilled Burger Recipe

Grilled Beef Burgers are one of the most amazing things you can sink your teeth into, especially when they are done right! Be prepared, because these will be the best burgers you have ever had!
Course Dinner, Main Course
Cuisine American
Keyword beef burger, grilled burger recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 burgers
Calories 598kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds 80/20 ground beef cold
  • 3 garlic cloves minced
  • 1 Tablespoon minced onion
  • 1 Tablespoon Worchestershire sauce
  • 2 Tablespoons BBQ sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Homemade Hamburger Buns

Optional toppings:

  • Sliced Red Onion
  • Pickles
  • Lettuce
  • Tomato

Instructions

  • In a medium sized bowl combine the ground beef, garlic, minced onion, wochestershire sauce, BBQ sauce, and salt, pepper. Mix ingredients together but be careful not to overmix.
  • Shape the patties and create a divot in the center of each patty. This helps the burgers from puffing up or shrinking to much while cooking.
  • Heat the grill to 400 degrees. Place the burgers onto direct heat and grill for 4-5 minutes on each side until desired doneness.
  • Add the cheese to the burgers and let melt. Serve on toasted butter hamburger buns with desired toppings.

Nutrition

Calories: 598kcal | Carbohydrates: 5g | Protein: 39g | Fat: 45g | Saturated Fat: 17g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 865mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 5mg



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Baked Chili Cheese Dogs

Chili Cheese Dogs are like no other hot dog you have ever had! These are fast, easy and insanely delicious.

When you are cooking for a crowd this is the way to go! Serve these dogs with Beans, Corn, and Potato Salad for a picnic dinner winner!

A pan of baked chili dogs covered in cheese and red onions.

Chili Cheese Dog Bake

These baked chili cheese dogs are going to rock your potluck, game day world! It is the best way to get a whole bunch of savory, delectable chili dogs done at once and done to perfection! Baking them creates a toasty bun that holds up to the chunky chili. The melty gooey cheese holds it all together. You are going to love how easy these chili cheese dogs are, and everyone is going to love how scrumptious they are!

These will take you back to the good old days for sure! Chili dogs are almost like a comfort food. They are savory, salty, super cheesy and completely soul satisfying. Baking the Chili dogs makes it easy to get them done all at once at the same time. Everyone can eat together at the same time. Unfortunately chili cheese dogs do not save well so I highly recommend only cooking what you need. They are so quick and easy you can bake more in jiffy you need them. You have to try these!

What You Need for Chili Cheese Dogs

Create your favorite hot dogs, buns and toppings to make these chili cheese dogs that your whole family is going to love.

  • Hot Dog Buns: Use a hearty bun to help hold up to the chili.
  • Hot Dogs: As always have your favorite hot dogs on hand so you can have these at a minute’s notice.
  • Chili: Use your favorite canned chili or make this best-ever chili!
  • Shredded cheddar cheese: Shred your own cheese.
  • Optional Toppings: Chopped Red Onions and Chopped Parsley

Making Baked Chili Cheese Dogs

Use a 9×13 pan with sides to help brace the buns up so they do not fall over.

  1. Prep: Preheat oven to 350 degrees. In a 9×13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
  2. Top Them: Evenly top with the chili and shredded cheddar cheese.
  3. Bake: Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.
Assembling the hot dogs, by putting chili and cheese on them.

Tips for The Best Baked Chili Dogs

Baking these chili dogs makes them perfect for holding, yes they are messy but they are worth the extra napkins.

  • Buns: Use good quality buns for the hot dogs and chili. The baking will help toast them which will keep them from getting too soggy.
  • Condiments: If you want ketchup, mustard, or relish, put it on the buns before you place the hot dogs inside.
  • Cheese: Shred your own cheese, most store-bought shredded cheese usually has anti-caking agents and preservatives which prevents the cheese from melting.
  • Hot Dogs: If you like a good crust on your hotdog, grill or bake the hot dog before you place it in the bun.
  • Make-Ahead: Make the chili a day or two ahead of time if you want, this will make it even faster to assemble.
  • Left Overs: These do not save well. The buns will get soggy if you have leftovers. I recommend removing the hot dog and chili from the bun and saving that in an airtight container. Toss the buns and get new ones for the leftovers.

Variations for Chili Dogs

There are lots of ways to customize these chili cheese dog bake to please your crowd.

  • Cheese: Use different cheese for different flavors. Mozzarella, Colby jack, and pepper jack for a kick. If you like your chili dogs really saucy use this incredible homemade cheese sauce.
  • Toppings: I love the red onions on these, but there are other toppings you can use. Mushrooms, pepper, jalapeno peppers, and tomatoes.
  • Broil: If you really want to crisp up the bun and melt the cheese you can place the baked dogs under the broiler for the last few minutes. Keep an eye on them so they do not burn.
  • Sauces: Some like to drizzle an extra bit of flavor with sauce on top or on the bun before baking. Ideas include Fry Sauce, Buffalo Sauce, and even Chick-fil-A Sauce. You never know it could change the way you chili dog.

Grabbing a chili cheese dog out of the pan to eat!

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Chili Cheese Dogs

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Chili Cheese Dogs are like no other hot dog you have ever had! These are fast, easy and insanely delicious.
Course Dinner
Cuisine American
Keyword chili cheese dog bake, chili cheese dogs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 hot dogs
Calories 381kcal
Author Alyssa Rivers

Ingredients

Optional Toppings:

  • Chopped Red Onions
  • Chopped Parsley

Instructions

  • Preheat oven to 350 degrees. In a 9×13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
  • Evenly top with the chili or homemade chili and shredded cheddar cheese.
  • Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.

Nutrition

Calories: 381kcal | Carbohydrates: 30g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 754mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 356mg | Iron: 3mg



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Meatloaf Sandwich

Meatloaf Sandwiches are the best combination meals with all your favorite toppings! They are juicy, full of flavor and perfect for lunch or dinner!

Serve these incredible tasting sandwiches with some fun sides and you got a meal everyone will love! Try Salad, Hush Puppies, and French Fries.

Grilled Meatloaf sandwich with cheese, tomato and lettuce.

Best Meatloaf Sandwich

This classic comfort food is tender, juicy, and packed with flavor. There is just something about a meatloaf sandwich that can take you back to the good old days, and make everything seem right with the world. Let’s face it we make meatloaf so we can have leftovers. Meatloaf is better the second day anyway, and I cannot think of a better way to eat them in this luscious sandwich. Oh, and this is not a cold meatloaf sandwich for the past, this is hot and heavenly!

Start with a meatloaf that is perfectly seasoned and baked to perfection and you cannot go wrong. You can use either this incredible instant pot recipe or this glazed meatloaf recipe and the sandwich will be destined for greatness. Pan grilling it will not only warm it up but give it a nice crust to the meatloaf that elevates your sandwich to the next level. You and your family are going to love this!

Ingredients For Leftover Meatloaf Sandwich

Start with your leftover meatloaf and go from there. Topping options are customizable and delicious.

  • Meatloaf: Of course we are using leftover meatloaf here. Either this incredible instant pot recipe or this Glazed Meatloaf will work.
  • Butter: Softened so it is spreadable on the bread.
  • Bread: I used crusty French bread for a crunchy, chewy texture.

Optional Toppings

Have your meatloaf sandwich plain or add to it with these fun toppings to spruce it up a bit. The toppings are optional and endless!

  • Lettuce
  • Tomato
  • Cheese
  • Sliced Red Onion

Let’s Make Your Sandwich!

This is as easy as a grilled cheese sandwich, only upscaled! It is simple to use leftover meatloaf then add your toppings and cook together for the perfect meatloaf sandwich!

  1. Make the Meatloaf ahead of time: Using the leftover meatloaf slices, add to a medium-sized skillet.
  2. Prepare Bread: Brush the side of the bread with butter and place facing down in the skillet. Top on side of the slice with cheese. Heat until melted and meatloaf is heated through.
  3. Create Your Sandwich! Assemble sandwich with desired toppings.
Grilling the meatloaf, and bread topped with cheese.

Tips for the Ultimate Meatloaf Sandwich

If your family loves meatloaf, make two, just so you can have leftovers to make these down home, comfort food morsels of awesomeness! This meatloaf sandwich will become another family favorite!

  • Slices of Meatloaf: How thick you slice your meatloaf matters. Think of who you are feeding, little mouths need thinner slices. Bigger mouths can handle a bigger slice.
  • Pan-frying: Pan-frying the meatloaf gives it that beautiful tasty crust on the meatloaf that you are going to love. Cooking it at the same time as the bread also means everything gets done at the same time! Everything will be nice and hot and melty! YUM!
  • Good Quality Bread: I used french bread for this sandwich which is a nice choice. You want bread that can hold up to the meatloaf and toppings and not fall apart on you while you eat it. Ciabatta, thick-sliced sourdough, and Italian bread are all good choices. Even a good thick-sliced white bread can be amazing. You can also use hamburger buns, pretzel buns, or ciabatta rolls.

Variations and Sides

Meatloaf sandwiches are great bases for customization and what you serve with it can turn this sandwich into a tasty meal. It is easy to make and adds another dinner to the menu!

  • Cheese: I highly recommend cheese, because everything tastes better with cheese! I used American but the possibilities are up to you. Try Monterey Jack, Cheddar, Provolone, Havarti, or even for kick, Pepper jack.
  • Sauce: I love sauces and how they can completely change the flavor and add to your dish. You can do all sorts of flavors here. Fry sauce, Yum Yum Sauce, BBQ Sauce, Chick-Fil-A Sauce, and for a kick Buffalo Sauce!
  • Toppings: Lettuce and tomato offer freshness that I love. Other options include pickles, grilled onions, mushrooms, bacon, jalapenos, and crispy onion straws.
  • Sides: A good side dish or two can really make a meal delicious. Roasted vegetables are yummy, try Brown Butter Roasted Carrots or Lemon Parmesan Asparagus. This Jiffy Corn Casserole is only 5 ingredients and super yummy. Of course, potatoes are always awesome with meatloaf, if you have leftover mashed potatoes, try these Mashed potato pancakes! Add a fruit salad like this Creamy Grape Salad or a Pasta Salad and you have you will have one heck of a meal!

Two halves of the grilled meatloaf sandwich stacked on top of each other.

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Meatloaf Sandwiches

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Meatloaf Sandwiches are the best combination of meals with all your favorite toppings! They are juicy, full of flavor, and perfect for lunch or dinner!
Course Main Course
Cuisine American
Keyword leftover meatloaf sandwich, meatloaf sandwich recipe, meatloaf sandwiches
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 sandwiches
Calories 255kcal
Author Alyssa Rivers

Ingredients

  • 4 slices meatloaf
  • 1/4 cup butter softened
  • 8 slices bread I used crusty french bread

Optional Toppings

  • lettuce
  • tomato
  • cheese
  • sliced red onion

Instructions

  • Using the leftover meatloaf slices, add to a medium sized skillet.
  • Brush the side of the bread with butter and place facing down in the skillet. Top on side of the slice with cheese. Heat until melted and meatloaf is heated through.
  • Assemble sandwich with desired toppings.

Nutrition

Calories: 255kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 393mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg



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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!

Grilling season is coming and I could not be more excited! Grilling can bring out the best in foods, try these favorites, Chicken, Asparagus, and Shrimp!

Grilled Huli Huli Chicken on a plate with grilled pineapple and garnished with green onions.

Huli Huli Chicken Recipe

This Huli Huli Chicken has been on my list of things to make for years now. I am kicking myself for not making it until now. We loved it so much we grilled it three nights in a row. Huli Huli originated in Hawaii and has quickly become a restaurant staple. Now you can make this at home. When my hubby took his first bite of this chicken he said it tastes exactly like our favorite restaurant. It is honestly one of the best things that we have grilled to date.

The marinade is quick and easy with a few ingredients and the flavor will blow your mind. I marinaded the chicken overnight so that it could soak up all that delicious flavor. You reserve some of the sauce to baste the chicken with while it grills. The sauce is thick and delicious and coats the chicken perfectly as it grills. We love to grill at our house and this recipe needs to be at the top of your list! It was incredibly grilled with our favorite grilled pineapple recipe. This recipe is easily a five-star recipe that you will make again and again. We already can’t wait to make it again!

What You Need for Grilled Huli Huli Chicken

Everything can be found at your local grocery store, look for fresh ginger in the produce section.

  • Boneless Skinless Chicken Thighs: You can use chicken breasts but they can dry out and not be as flavorful.
  • Unsweetened Pineapple Juice: You can find this in the canned fruit section sometimes as well as the juice section of your grocery store.
  • Soy sauce: Low Sodium soy sauce will work here too.
  • Brown Sugar: The sugar will caramelize the chicken and gives it a beautiful flavor.
  • Ketchup: This will add flavor and richness.
  • Chicken Broth: Adds flavor to the marinate, look for low sodium if you desire.
  • Fresh Ginger Root Grated: I can often find the ginger in the produce section of my grocery store.
  • Minced Garlic: Fresh minced garlic is best but you can used jarred to save a bit of time.
  • Green Onions: Sliced for garnish.

Let’s Make Some Grilled Chicken!

Super simple and easy, but big on flavor, this is going to become a staple in your grilling rotations.

  1. Marinate: In a medium-sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate for at least 3 hours or overnight.
  2. Grill It: Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired
Chicken thighs sitting in a bowl of marinade.

The Best Huli Huli Chicken Tips

With all grilled foods there are some do’s and don’ts to make sure it is the best tasting chicken you have ever had.

  • Chicken: What kind of chicken you use matters. When you are grilling the possibility of losing moisture is more likely. You want to cook your chicken to 165 degrees without drying it out. It is best to use chicken thighs because they have dark meat which is naturally moister and has a bit more fat. You can use breasts but you want to pound them out the same thickness so they cook evenly and pull them off the grill when they are about 162, they will continue to cook while resting.
  • Rest Your Chicken: To help the chicken retain its moisture and flavor you want to let your chicken rest after it is done cooking. This gives the chicken time to redistribute the juices, leaving more inside than on your plate. This is true for any meat you grill. Let it rest covered with foil for about 10 minutes.
  • Marinade: Make sure you reserve marinade to baste the chicken once on the grill. Do not use the marinade the raw chicken sat in. It will spread bacteria and possible food poisoning.
  • Do Not Have A Grill? No worries, you can still enjoy this incredible dish by cooking the chicken in the oven at 400 for 20 min or in a pan on the stovetop.

Basting chicken as it grills.

Popular Sides For Huli Huli Chicken

Grilled main dishes are a great spring and summer staple. Add sides that compliment your dish and highlight the season. Here are some tried and true recipes to try when serving your Huli Huli Chicken.

Grilled Huli Huli chicken and pineapple on a plate.

Storing and Using Your Huli Huli Leftovers

I love this recipe, because you make a lot and they make the best leftovers! It is like it tastes better the next day.

  • Store leftovers tightly covered in the fridge for up to 4 days. You can freeze the chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
  • Use leftovers to top some of your favorite salads, like Broccoli Ramen Salad, or add to a Buddha Bowl.

Diced grilled chicken ready to eat.

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Grilled Huli Huli Chicken

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Grilled Huli Huli Chicken is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!
Course Dinner, Main Course
Cuisine American
Keyword grilled huli huli chicken, huli huli chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Servings
Calories 288kcal
Author Alyssa Rivers

Ingredients

  • 4 pounds boneless skinless chicken thighs chicken breasts also work
  • 1 cup unsweetened pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup ketchup
  • 1/4 cup chicken broth
  • 2 teaspoons fresh ginger root grated
  • 1 1/2 teaspoons minced garlic
  • green onions sliced for garnish

Instructions

  • In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired

Video

Notes

Updated on April 25, 2021

Originally Posted on May 1, 2016

Nutrition

Calories: 288kcal | Carbohydrates: 17g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 907mg | Potassium: 544mg | Fiber: 1g | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

A Reader’s Review

“Absolutely delicious! Easy and many ways to eat it. Last evening we skewered the chicken!” -Tricia





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