— 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

Print

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

Print

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

Print

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.

Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

If you like chicken salad or egg salad than you will love these low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.

You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.

It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.

CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS

Also, from time to time I would add eggs and sometimes I would skip including them.

The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.

Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.

It is just such a delicious and easy way to make lunch or even dinner.

My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.

That being said, I will probably slice some tomatoes and avocado the next time I serve these.

This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.

Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.

Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.

Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!

You may also like:

• Easy Chicken Salad Recipe in a yummy croissant
• School Lunch Box with Amazing Chicken Salad Sandwich
• Asian Style Chicken and Pineapple Lettuce Wraps

Yield: Serves 4

Chicken and Egg Salad Lettuce Wraps

Prep Time: 10 minutes

Total Time: 10 minutes

Easy and tasty lunch or fun appetizers. Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

Print

Ingredients

• 1 1/2-2 cup pull apart rotisserie chicken breast
• 4 large boiled eggs, chopped
• 1 cup frozen peas, defrosted (optional)
• 2 kosher pickles, diced
• 2 tablespoons mayo
• 1 teaspoon yellow mustard
• 1/2 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• salt to taste
• 1 Butterhead lettuce

Instructions

1. Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
2. Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
3. Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
4. Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
5. Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
6. I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
7. Enjoy!

Notes

The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.

If you do not like peas, please omit or add corn or carrots.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Chef Collection, Premium 7 Pieces Wooden Cooking and Serving Utensils/Spatulas set |Small,Medium,Long plain,Dotted,Slotted Spatulas, Rice Spoon, Ladle|Nonstick Wooden Gadgets| Great Gift
• 
  Zelite Infinity Chef Knife 8 Inch - Comfort-Pro Series - German High Carbon Stainless Steel - Razor Sharp, Super Comfortable
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out. Just think about how we could make these noodles right at home in less than 30 minutes.

I know one thing for sure, this meal will be far healthier. You can use whatever ingredients your heart desires within the making. 

Well, I have a variety of comfort foods that I savor, including these palatable noodles.

I absolutely adore the combination of shrimps and noodles; Toss in some extraordinary, mouth-watering Thai sauce, and I will, for sure, dive right into the platter without question.

Tap here for more tasty noodle recipes

Furthermore, I have a certain fondness toward food and love it, and I am not reluctant to say so.

We briskly consumed this with pleasure until the whole entire wok was completely devoured.

At that moment, my husband passionately declared that I must make this dish weekly.

Since I am now on the Keto Diet, it is exceedingly difficult for me to prepare my favorite foods for my family. 

Every few hours, I do not fail to smell the pleasant and sweet aroma of pancakes with warm buttery maple syrup drizzled on top or begin to daydream of a delicious sandwich.

One of the most strenuous meals to resist are these appetizing noodles. 

I continue to stick with the diet through all of the strain and struggle because I have a goal and a purpose for why I am doing Keto, and truly wish to complete what I feel is only necessary for the bettering of myself.  

Click here for amazing Asian inspired recipes

Anyhow, I hope you guys like this one because we loved it. I tried to make it as authentic as possible, but, hey, it’s a food and it should be enjoyed whatever ingredients you use. 

I hope y’all enjoy this recipe and please give feedback if you try it. If you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!

Yield: Serves 4

Shrimp Pad Thai

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Easy and tasty shrimp noodles

Print

Ingredients

• 1 pack uncooked flat rice Pad Thai noodles more if you want more noodles on the side, Thai Kitchen got kits with 9oz Box
• 2 large Eggs Scrambled
• 3 tablespoons Oil
• 3-4 Garlic cloves finely minced or sliced
• 1/2 teaspoon Ginger minced
• Large to jumbo about 5 to 7 shrimp per person, peeled and deveined large shrimp
• 2-3 Oyster Mushrooms roughly chop
• 1 tablespoon lower-sodium Soy Sauce
• 1 tablespoon Thai Fish sauce
• 1 tablespoon fresh Lime juice
• 3 tablespoons Pad Thai Sauce or make your own
• 1 cup fresh Bean Sprouts
• 1/4 cup chopped unsalted dry-roasted peanuts

GARNISH

• 1/4 Bunch Cilantro or Parsley
• 5-6 leaves fresh basil chopped
• 2-3 Green Onion chopped

Instructions

1. Cook noodles according to package directions; drain. 
2. Mix eggs then cook over medium-low heat. When you finish scrambled eggs, set aside. You will add scrambled eggs at the end. You may also add a pinch of salt if you prefer. 
3. While water comes to a boil, cook shrimps in the wok or a pan on the medium-high heat.
4. Add oil to pan; swirl to coat. Add shrimp, garlic and ginger; stir-fry 2 minutes or until shrimp is almost done. Add Oyster mushrooms (read notes)Add cooked noodles; toss to combine. Stir in 1 tablespoon lower-sodium Soy Sauce, 1 tablespoon Thai Fish sauce,1 tablespoon fresh Lime juice and 3 about tablespoons Pad Thai Sauce; Cook for about 1 minute, stirring constantly to combine and marry the flavors. Lastly, add peanuts and bean sprouts, and mix in scrambled eggs. 
5. Arrange about 1 cup noodle mixture on each plate, and garnish with fresh basil and green onions, parsley or cilantro. 

Notes

You may add other vegetables such as peppers, peas, sugar snap peas, carrots, etc.

Mushrooms are optional. I had some oyster mushrooms which complemented this dish very well, however, you can use any mushroom or don't use it at all. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Samyang Ramen/ Spicy Chicken Roasted Noodles 140g(Pack of 5)
• 
  King Soba 2-PACK Gluten Free & Organic 100% Buckwheat Pasta Noodles 8.8oz - 3 Servings Per Pack
• 
  Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick Wok Set