— 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.

If I could eat Heirloom Tomato Feta Salad with olive oil and herbs all year round I would be a very happy camper.

It is so fresh, sweet, savory, simple, pretty and most importantly delicious salad. One my favorite August salads when tomatoes are at the peak of the season; juicy and tasty!

When I was younger I hated cooked tomatoes or chunky tomatoes in meals. However, I absolutely loved eating tomatoes like an apple, just with a sprinkle of salt.

That is all I needed to survive hot summer days. I am still not a big fan of summer months, but I sure love its delicious produce; tomatoes, watermelon, peaches, cherries, cucumbers, etc., to name just a few of my favorite produce.

I know that most of the time you would see these tomatoes in a popular Italian dish, Caprese with mozzarella and basil drizzled with good olive oil. I wanted to make a conscious twist with Greek imported olive oil and feta cheese. Should we just call this one Greek Style Tomato Feta salad?

I am all for it if you are. Haha

CLICK HERE FOR TASTY DINNER IDEAS

Anyhow, you guys going to love it. Well, I am almost certain that you will. My daughter and I, we are huge tomato lovers, so we ate it until it was gone.

On the other hand, my boys are not, so two of us had a pleasure to enjoy this one for lunch with some grilled burgers.

If you try Heirloom Tomato Feta Salad Recipe or any other from my blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

Thank you so much in advance for trying my recipes. I really appreciate it!

You might also like:

CUCUMBER, TOMATO AND MOZZARELLA CHEESE SALAD

CUCUMBER RADISH SALAD RECIPE

SUMMER SALAD

VEGETARIAN PASTA SALAD RECIPE

Yield: Serves 4

Heirloom Tomato Feta Salad

Prep Time: 10 minutes

Total Time: 10 minutes

An easy and simple summer salad.

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Ingredients

• 3-5 different types of tomatoes
• Generous pinch kosher salt
• Generous pinch ground black pepper
• 1 teaspoon lemon juice, or balsamic vinegar if you prefer
• 1 block or chunk feta cheese, 7-8 oz
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh Oregano for garnish, optional

Instructions

1. Wash tomatoes then using sharp knife make about 1/4 inch slices. You don't want them too thin but not to thick either. Depending on how many serving you want, you can totally use half of each tomato since some are pretty large. I was serving 4 people so I used all of it. If you have any leftovers you can bake a galette or add on pizza.
2. Season tomatoes with salt just before serving, and before adding cheese. This way the salt will not start breaking the tomato slices. Same goes for any addition of acidities like vinegar or lemon juice. Do it right before serving.
3. Now take the cheese out of the box and slice into cubes. Use some kitchen paper towel to dry them a bit if needed.
4. Add Cheese son top of the tomatoes, drizzle with olive oil, then add a sprinkle of dried oregano and garnish with fresh oregano.
5. You can use only one, but dried have its own aroma and fresh brings even more freshness which is the perfect combo for this salad.
   

Notes

You can add some olives or parsley.

Recommended Products

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  Bragg Organic Extra Virgin Olive Oil, 32 Ounce

What is your favorite way to eat potatoes? I feel like that I don’t have a favorite way. I love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and the lives of so many people…

If they were not important or so damn delicious, there certainly wouldn’t be over 50 different words describing potatoes in Irish.

Yes! I checked because I have nothing better to do than check how to say potatoes in every language… there is even an article saying describing potatoes in 90 different Irish words. 

I don’t know if I ever told you, but many times when my husband and I go to the restaurant to eat, I order a bowl of mashed potatoes with gravy. I am not exaggerating. You can check my delicious recipe HERE.

Then there are French fries, baked potatoes, roasted whole potatoes, or steak wedges, and here I am sharing boiled. I mean so many different ways that we can prep our tatoes.

So, I grew up with potato salads. Not like American Potato salads, more like vinegar-oil based on a tone of onion in it, and that’s pretty much my favorite potato salad in the whole world. I made a similar one here on my blog:

Easy Red Potato Salad

Like I said so many times before, many dishes give me those flashbacks to the years when I was in high school or even younger. So, lately, I have been really enjoying sharing with all of you some of those dishes, as well as with my own family. I like introducing my kids to some of those recipes.

They are all amazingly easy yet delicious. What is my cuisine, you might ask? Well, it’s from all over Balkan, so I’d say it’s Balkan Cusine, but that’s not completely correct.

You can find Southeastern Europe, and there lies Balkan Peninsula. Many countries got almost identical cuisine, and the languages are somewhat similar; the difference would be dialects.

They influence each other in so many ways. You have a little bit of comfort food, delightful desserts, but a whole lot of Mediterranean and healthy recipes as well.

TAP HERE FOR MORE TASTY POTATO RECIPES

I would have to say that I grew with the best of both worlds, and in times when food was so much better or at least I had much fresher access, and kids played outside without usage of electronics. Good times!

Man, I love the 80s! I am connected to the 90s, too, because I was in high school by then, and I just loved every single moment, happy or sad, easy or hard. It was seriously the best.

I hope you try this easy recipe because it is truly delicious. Hey, if you try this recipe or any other 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 them with my readers as well. Thanks!!! <3

Yield: 4 servings

Boiled Potatoes with Butter and Parsley

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Easy and tasty recipe for Boiled Potatoes with Butter and Parsley

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Ingredients

• 5 Potatoes medium size, not too small or too large
• 2 tbsp. Butter unsalted
• 1 tsp. Dried Parsley
• Salt and ground black pepper to taste

Optional ingredients

• Green Onions
• Fresh Parsley

Instructions

1. Wash the potatoes very well, then boil them in a large pot with enough water to cover over the potatoes. Cover and cook on medium-high heat for 30-40 minutes or until the potatoes are tender.
2. When the knife goes through the potato easily, the potatoes are cook through.  Take them off the heat, drain, and fill the pot with cold water. Allow the potatoes to cool down for at least 5 minutes, but do not leave them in the cold water for too long, just enough so you can handle them.
3. While the potatoes are still warm, peel by using the back of the knife and pull the skin, I am using the back of the knife because I don’t want to lose too much flash, and most of the time, you would cut through the potato if you are using the regular side. Anyhow, peel the potatoes and cut them into equal as possible cubes, dice, or bite sizes.
4. Season the potatoes with salt and pepper to taste. Start with a generous pinch of salt and taste. You can always add some more salt later.
5. Meanwhile, melt the butter, then add dried parsley. You can use fresh parsley if you wish.
6. Pour over the potatoes and toss it well.
7. Now, you can add some chopped green onions just before serving. Totally up to you, but it tastes fantastic with green onions.

Serve it warm. If you place it in the fridge, you must warm it up for the butter to loosens up, but you will have to keep it in the fridge if you have any leftovers. 

Notes

Tip If the butter is too light I add a dash of turmeric powder to make the butter more yellow and it looks prettier, plus it is healthier.