— Using Kingsford Hardwood Pellets

This post is sponsored by Kingsford. The opinion and text are mine.

Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.

Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.

I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.

I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.

Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.

You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.

For my weekend family meal, I used Kingsford Cherrywood — all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.

These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!

How to use Kingsford Hardwood Pellets:

Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.

If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!

For detailed instruction check my Instagram highlights

Recipes you might like:

LEMON HERB GRILLED SALMON

TASTY LABOR DAY RECIPES

SIMPLE HALIBUT BURGER RECIPE

CHICKEN FAJITA SKEWERS

Full Meal from the Grill Recipes:

Yield: Serves 10

Grilled Pork Loin Sandwiches

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Ingredients

• 2 slices of thick sandwich bread per serving, this makes about 10 sandwiches
• 6 Pound Pork Loin, boneless, silver skin removed
• Marinade:
• 1/2-inch piece of ginger, peeled
• 2 green onions, cut into 1-inch pieces
• 4 garlic cloves, crushed
• 2 cups Teriyaki sauce
• 3 tablespoons honey
• 1/4 cup mirin
• 1/4 cup oil

Instructions

1. In the large bowl, combine all the ingredients for the marinade, then place
   pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
   make sure to turn it around at least once.

Grill Prep:

1. Open your Kingsford pellets bag. I used classic which is great for almost
   anything you want in your grill. Flavorful and strong. Wood pellets are poured
   into a storage container also known as a hopper. The pellets are then fed into
   a cooking chamber by an auger that is powered by electricity.
2. When ready to cook, smoke setting with the lid open.
3. Wait for the fire to start about 5 min, depending on the grill type and
   model.
4. When ready to cook, set the grill temperature to 450F and preheat lid
   closed for 15 minutes.

Grilling:

1. Place the pork loin on the hot grill and turn every 2-3 minutes, closing the
   lid between each turn, until pork loin is seared all around. Reduce heat to
   300F. Cook until the meat reaches an internal temperature of 150F
   
   Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
   pieces.

Assemble:

1. Place bread slices on the grill and allow it to get grill marks, 1-2 min on
   each side.
2. Add condiment of your choice, such as mayo-sriracha, and place a few pork
   slices on top of a bed of greens, shredded lettuce, mixed song greens, or
   arugula.
   
   

Yield: Serves 6

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Prep Time: 5 minutes

Cook Time: 20 minutes

Pre-boil corn Time: 5 minutes

Total Time: 30 minutes

The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

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Ingredients

• 4-5 ears of corn, par-boiled
• 1 serrano chile, grilled and thinly sliced
• 2 Tbsp. unsalted butter, melted
• ½ cup cilantro leaves, chopped
• 1½ avocados, cut into ¾" pieces
• Cherry Tomatoes, sliced

Vinaigrette:

• 3 Tbsp. fresh lime juice
• Zest of one lime
• 1/4 cup oil
• 2 Tbsp. honey
• Kosher salt and ground black pepper to taste

Instructions

1. Boil corn for full 5 minutes.
2. Prepare a grill for medium-high heat.
3. Brush each corn with butter; season with salt and pepper.
4. Grill, occasionally turning until kernels are very tender and charred in
   spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
   grill serrano pepper until slightly charred. it is not necessarily must grill
   peppers, but the flavor is better.
5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
   sliced cherry tomatoes, chile, and chopped cilantro to the vinaigrette and toss
   to combine, season with salt and pepper.
6. Cover with plastic wrap and chill for about 2 hours so the flavors could
   marry. Just before serving add avocados and toss to coat.

Yield: Serves 8

Grilled Skillet Blueberry Galette

Prep Time: 10 minutes

Cook Time: 50 minutes

Resting Pastry Time: 1 hour

Total Time: 2 hours

Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette

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Ingredients

GALETTE DOUGH

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 4-1/2 oz., 9 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
• 4 to 5 tablespoons ice-cold water

BLUEBERRY FILLING:

• 12 ounces blueberries (about 2 cups)
• 1/4 cup sugar
• Pinch of salt
• 1/2 tablespoon lemon juice
• Zest of one lemon
• 1 tablespoon cornstarch
• 1 beaten egg
• 1 tablespoon regular or coarse sugar

Instructions

GALETTE DOUGH

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter,
   and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With the machine running, add ice water in a slow, steady stream through the
   feed tube. Pulse until the dough begins to clump together in the bowl. Test by
   squeezing a small amount of dough together: if it holds, you are good to go; if
   it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
3. Turn out the dough onto a lightly floured surface and knead once or twice to
   bring the dough into one mass.
4. Pat the dough with your fingers and palms to form a disc about 3/4″ thick.
   Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
   for an hour.
   

Make a galette:

1. Preheat grill to 300° Fahrenheit.
2. Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
   then add cornstarch
3. Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
   divide and make a few smaller galettes.
4. Place rolled out dough in the oven/grill safe skillet, let the edges drape
   over.
5. Mound blueberries in center of the dough, leaving a 2" border. Fold
   edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
   sugar.
6. Bake galette until crust is dark golden brown and filling is bubbling, 45-50
   minutes. Let cool before serving with vanilla ice cream.

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

Tap here for more amazing Thanksgiving recipe ideas

I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

Get more side dish recipes here

My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

Do you need an easy breakfast or a brunch recipe? Tap here to check them out.

Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Chill Time: 10 hours

Total Time: 10 hours 20 minutes

Must have a Thanksgiving side dish!

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Ingredients

• 12-ounce fresh or frozen cranberries, slightly thawed if frozen
• 1 1/2 - 2 cups of sugar
• 3 cups cold water
• 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
• 1/4 cup orange juice
• zest of 1 orange
• 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
   

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

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I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni.

This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I did not have a recipe on my blog, I received well over 300 messages, all asking for this recipe. It was a madhouse for a good week.

So I re-tested a recipe twice again to make sure. I am not a huge fan of cream cheese addition, but my family really likes it so I will give you an option. You can use it or omit.

CLICK HERE FOR MORE CAULIFLOWER RECIPES

You can use this cheese sauce over roasted potatoes, peppers or broccoli. It is so good!

Don’t get me wrong, cream cheese does not make this sauce bad, just I like it better without it.

What makes this meal unique? It’s cauliflower and we all know the hype over this brain food. Also, it is lower in carb and really delicious. Even my kids eat this one and my boys are not fans of cauliflower but they are eating this way.

I feel like even if you eat carbs roasted cauliflower could be mixed with macaroni and cheese. That way you eat a slightly “healthier” pasta.

DO YOU WANT MORE SIDE DISH IDEAS? CLICK HERE AND GRAB TASTY RECIPES.

I always loved cauliflower so I could eat it literally any possible way. Give the cauliflower a chance as well as this yummy recipe. I know it is not everyone’s cup of tea, but it is really not bad at all.

Also, you have two option on how to prepare cauliflower; roasted on the oven or use your air fryer. It is so easy when you pop cauliflower florets in the air fryer. No mess!

I love my air fryer for real, but you can totally use sheet pan and just roast in the oven. The conventional oven is alright as well, as long as you cook cauliflower.

If you try this recipe for any other from my site please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

Yield: 4

Roasted Cauliflower And Cheese

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Easy and delicious side dish. It is perfect with any protein or on its own.

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Ingredients

• 2-3 pounds cauliflower
• Salt, ground black pepper, and a drizzle of olive oil
• Pinch or two of herbs such as dried parsley

CHEESE SAUCE

• 2 tablespoons unsalted butter
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ground black
• 3/4 cup warm heavy whipping cream (or half and half, Mexican Cream)
• 1/4 cup parmesan cheese
• 3 ounces mild cheddar, shredded
• 2 ounces Swiss cheese, shredded
• Salt to taste

ASSEMBLY

• 1-ounce mild cheddar, shredded
• a drizzle of olive oil
• 1/4 teaspoon dried or fresh parsley

Instructions

1. Wash and separate cauliflower into bite-size pieces.
2. Season with salt and pepper then drizzle with olive oil.
3. Toss it to coat then cook in the air fryer at 375 Fahrenheit for 16-17 minutes or roast in the oven for 20-25 minutes at 400F. Make sure that the cauliflower is in one layer on the baking sheet. Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.

SAUCE

1. While cauliflower is cooking prep for the cheese sauce. You can use pre-shredded cheese but it is so much better if you shred it yourself.
2. Melt butter in a saucepan over medium-low heat,
3. Gradually add warm heavy whipping cream or Mexican cream, stirring until well-mixed, add seasoning; turmeric, salt, and pepper.
4. Continue cooking, stirring constantly, until it begins to slightly thicken. Reduce heat to low and simmer, stirring, for 2-3 minutes.
5. Add parm, cheddar, and swiss cheese then cook at a lower temperature, stirring, until the cheese has melted and the sauce is smooth and well blended.
6. The sauce will start to get thicker. Now, taste it and add salt according to your taste. If you want your sauce mix one tablespoon of flour/cornstarch or for low carb Xanthan gum or Guar gum with 2-3 tablespoons of water then pour over the sauce. I do this sometimes, but it's not necessary.

Assembly

1. Place cauliflower into the skillet, pour cheese over it, slightly stir to coat then add a drizzle of olive oil and a bit of shredded cheese. Add a good sprinkle of dried parsley.
2. Turn the stove off and serve immediately.

Notes

I never tried placing it overnight in the fridge.

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