— 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.

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 added crunchy bacon because it goes so well together, and who would not like a bit a crunch to their bite.

Let’s be honest, I absolutely adore mashed potatoes. Well, I love potatoes in general.

There are so many amazing meals that we could make using this amazing ingredient. Don’t you agree?

Tap here for more side dish recipes

Anyhow, back to mashed potatoes. I said this many times before, but let me mention again.

When I go to the restaurant I order a bowl of mashed potatoes rather than focused on anything else.

This tasty side dish is just incredible. It is warm, comforting, delicious and such an easy dish to make.

If you want to make it vegetarian or even vegan, skip bacon of course and use dairy-free butter and nut milk to create a creamy texture.

Although I do like a bit of chunky mash from time to time. So as you can see it is really possible to create this dish completely “clean” and vegan.

If you get inspired and make this Colcannon with Kale and Bacon, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Recipes you might like:

WHOLE WHEAT IRISH SODA BREAD

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

SAUTEED SAUERKRAUT WITH SMOKED SAUSAGE

Yield: Serves 4

Colcannon with Kale and Bacon

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Colcannon with Kale and Bacon is a simple and extremely tasty Irish side dish.

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Ingredients

• 3 pounds potatoes, peeled and cut into cubes, russets (add salt to water)
• 4 ounces unsalted butter
• ¾-1 cup half and half, cream (milk will do as well)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon oil
• 4 slices smoked bacon, diced
• 4 cups stemmed, rinsed, and chopped green kale

Instructions

1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes in boiling water.
2. While the potatoes are cooking, heat a pan over medium heat and cook sliced bacon, stirring often, until it is nicely crisped, about 2 to 3 minutes.
3. Then add chopped onion (green onions could be used as well) to the pan and cook until soft and translucent, about 5 to the 6-minute max.
4. Add washed and chopped kale to bacon and onion, then cook until wilted but still bright green, 3 to 4 minutes. Remove from the heat and set aside. If you want softer kale you could steam it prior to sauteing. I add a pinch of salt and pepper just to season kale a bit but no more than a pinch.
5. Use a potato masher or an electric mixer to make a nice smooth mash. Hand masher will make potatoes more chunky, so use it if you like your potatoes that way.
6. Add the butter and half and a half (cream or milk) to the potatoes and continue to mash until the large lumps are gone. Add salt to taste and black pepper, then mix well. I like adding garlic powder to the mashed potatoes so just add about 1/4 teaspoon or more if you would like to the mashed potatoes and stir well. Also, add enough salt to please your taste buds.
7. Mix in the mashed potatoes bacon, kale and onion mixture. Taste the colcannon and season with salt and pepper as needed. Serve hot and top with a pat of butter.

Notes

You may use green cabbage or savoy cabbage instead of kale. I like it with either since it pairs so well with buttery mashed potatoes.

For vegetarian or even vegan options, you omit bacon obviously and use dairy-free butter and nut milk. It will be a bit different but still a tasty side dish.

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What do we have here? Yes, I have The Best Cinnamon Rolls for you all. They are so fluffy, tasty, sweet and comforting.

I have made these almost every other day until I got the best measurements. My family loves these rolls, but they are quite dangerous.

I do not think, my friends, that I will make these for the next 6 months. I am not sick of them, but I just cannot resist eating them.

They are quite good for the soul and a perfect breakfast or brunch food. Oh, bring them to your friend’s house or make an edible gift for your neighbors.

Everyone loves cinnamon rolls!

Tap here for more tasty sweet breakfast ideas

So, you might ask what is the difference between my cinnamon rolls and all the other that you may find online?

Well, this recipe will not fail you. I am almost one thousand percent sure.

I really tried the best I could to simplify this recipe and there is no other way around it.

With that being said, you may knead the dough with your hands. Yes!

I have made these rolls plenty of time before with my hands. You really do not need a stand mixer, however, it is always a plus.

There is something rather therapeutic when you knead dough especially if you are under stress or have a hard day.

Also, you might like adding other things with traditional butter, brown sugar and cinnamon.

We love adding raisins as well as nuts. It is so good, but then it reminds me really of a sticky bun more than cinnamon rolls. Does that sound weird?

Well, we just going to start with traditional cinnamon rolls and then move up and experiment with different fillings and flavors.

Once you know how to make dough everything else is really easy. Always start and learn basic, then experiment.

For example, my husband loves regular icing; sugar and heavy whipped cream. I love more with cream cheese. I make both just because my kids like them both ways.

Well, either way, I hope you try baking The Best Cinnamon Rolls. Trust me, you won’t be sorry! This dough is the best.

If you do make them, please tag me on social media or Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Baking!

Yield: Makes 12 to 14 Rolls

The Best Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 30 minutes

Waiting Time: 8 hours

Total Time: 8 hours 40 minutes

The Best Cinnamon Rolls

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Ingredients

Starter

• 1 pack dried yeast (1/4 oz)
• 1 teaspoon sugar
• 1/2 cup milk, warm to the touch (118ml)

Dough

• 4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs, well beaten
• 3/4 cup water (177ml)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

Filling

• 1 cup brown sugar
• 3/4 stick softened unsalted butter + 1 teaspoon for buttering the baking pan
• 2 tablespoons cinnamon

Classic Icing

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 teaspoon cinnamon

Cream Cheese Icing Option

• 1 block cream cheese (Philadelphia), room temperature
• 2 tablespoons unsalted butter
• 1 tablespoon milk
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Instructions

Activate Yeast

1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

Prep Dough

1. Measure and combine flour, salt, and sugar. Mix it together.
2. Place everything in the stand-up mixer bowl.
3. Make a small well in the middle and add activated yeast.
4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
6. Do not overmix, there is no need. The dough will be softer on the touch.
7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes.
8. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
9. You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 10 minutes before rolling out.

Filling

1. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread room temperature butter from one end to the other evenly. You can slightly soften in the microwave if it's not at the room temperature.
3. It would really hard to spread it is not. On top of butter, add brown sugar and press-in the dough a bit, then add cinnamon. If you like raisins or a sprinkle of crushed nuts this would be a good time to add. Make sure to soak raisins ahead.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with plastic wrap and set aside in a warm place to let rise for at least 30 minutes to one hour.

Baking

1. Preheat oven to 350F and bake them for 30 minutes. This also depends on your oven, and baking dish.

If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

Icing

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended.
2. For regular sugar-based, whisk together the cream, sugar, cinnamon in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and erve immediately.

Notes

Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!

Scraps aka leftover ends taste just as good!

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