Don’t you just love refreshing salad? I love salads and eat them all year round, but I know this one is by far the most unique one. Do not discard it, please! I know you are probably looking at these pictures and saying how read more
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— 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:
Full Meal from the Grill Recipes:
pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
make sure to turn it around at least once.
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.
closed for 15 minutes.
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
slices on top of a bed of greens, shredded lettuce, mixed song greens, or
The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette
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.
sliced cherry tomatoes, chile, and chopped cilantro to the vinaigrette and toss
to combine, season with salt and pepper.
marry. Just before serving add avocados and toss to coat.
The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette
Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette
- 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
- 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
- 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.
- 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.
- Turn out the dough onto a lightly floured surface and knead once or twice to
bring the dough into one mass.
- 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:
- Preheat grill to 300° Fahrenheit.
- Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
then add cornstarch
- Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
divide and make a few smaller galettes.
- Place rolled out dough in the oven/grill safe skillet, let the edges drape
- Mound blueberries in center of the dough, leaving a 2" border. Fold
edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
- Bake galette until crust is dark golden brown and filling is bubbling, 45-50
minutes. Let cool before serving with vanilla ice cream.
Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day. Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage. I read more
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
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:
An easy and simple summer salad.
- 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
- 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.
- 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.
- Now take the cheese out of the box and slice into cubes. Use some kitchen paper towel to dry them a bit if needed.
- Add Cheese son top of the tomatoes, drizzle with olive oil, then add a sprinkle of dried oregano and garnish with fresh oregano.
- 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.
You can add some olives or parsley.
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Easy and tasty fruit salad with citrus infused citrus maple dressing recipe. There is nothing more refreshing during hot summer days than colorful and delightful fruit salad. I made this tasty fruit salad with citrus maple dressing, which gave this salad a nice taste lift. read more
My delicious Cucumber-Tomato and Mozzarella Cheese Salad. Who does not appreciate a hearty salad? Needless to say, we eat classic salads all year round, naturally depending on the season, of course. However, with all the ingredients convenient even during the winter season, we are able read more
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.
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:
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.
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
- 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
- Green Onions
- Fresh Parsley
- 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.
- 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.
- 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.
- 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.
- Meanwhile, melt the butter, then add dried parsley. You can use fresh parsley if you wish.
- Pour over the potatoes and toss it well.
- 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.
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.
This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it. It would be too many comfort foods to count that remind me greatly of my childhood. I can’t even say which is my favorite because I really enjoy them all. read more