This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. Chicken Burger with spicy peanut butter slaw was amazing. Not only are these simple to prepare, but after grilling or cooking, you can keep the patties read more
Not only that, you are going to love these flavorful grilled pork chops, but I can promise you will make them all the time. Now, you will need any kind of grill to make them, of course. However, you can use your air fryer read more
Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.
You will not miss meat at all because these beauties are full of flavor. Even my children loved it, so i do not have to tell you anything else because that is a rare occasion, my friends.
I wanted to create a recipe that if I have a vegetarian friend over, we can serve these fabulous grilled meatless quesadillas. As you all know, we are not vegetarians; however, every once in a while, we have a full-meal without meat.
The best part of warm weather is the outdoor activities! From playing soccer, gardening, as well as grilling. Oh, and we cannot wait to get out and grill!
Soaking up this beautiful weather after a long winter indoors, we break out the grill, and this time we used Pellets. They are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out the best flavor you could ask.
You can, of course, make these quesadillas on any grill, even indoor grill skillet. I do not think that they will not taste good; however, when it comes to a flavor grill always wins in my book. Something is rewarding and satisfying when you cook food over an open fire.
I am not a fan of summer, but I think the best part of summer is grilled food, sweet in-season fruit, and freshly picked summer vegetables. Mmmhm! Well, I know that many of you agree!
Hey, if you try making my tasty Tex-Mex Grilled Tofu Quesadillas, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your tasty creations. Thank you so much for your love and support.
Meatless Recipes that you might like:
- 6 soft tortillas
- 1 pounds Firm Tofu
- 1 cup Guacamole
- 1/2 cup Pico de gallo
- 2 cups Mexican blend cheese, shredded
- 1 cup Refried beans
- 1 tablespoon of oil
- 1/4 tbsp chili powder
- 1 tsp Spanish paprika powder
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground black pepper
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 teaspoon sea salt, or to taste
- Mix all the ingredients for the season and set aside.
- Open tofu package drain water out and
take each block of tofu and wrap with thick layers of kitchen paper towels or a
clean cotton towel. Press slightly and pat dry. Make sure that most of the
moisture is gone.
- Slice into 1/2-inch thick tofu slices,
and again pat dry each slab with paper towels.
- Add to the large and flat plate, then
sprinkle on both sides with prepared seasoning, gently press to coat. Cover and
refrigerate for 15 minutes.
- Open your 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.
- When ready to cook, smoke setting with
the lid open.
- Wait for the fire to start about 5 min, depending
on the grill type and model.
- Now, close the lid and increase the
temperature to the desired temperature and preheat for about 10-15 minutes.
- I cooked tofu on 350F, so my grill
temperature was set to 350 degrees.
- Place tofu in the preheated and ready to
cook grill to get infused with a real wood smoky flavor.
- Grill for 5 minutes on each side.
- Take it off the grill and start
assembling. Do not turn the grill off yet.
Assembling and making quesadillas:
- On one side of the tortilla evenly spread
about 1 tablespoon or so of guacamole, spindle freshly chopped pico de gallo, a
handful of cheese then place grilled tofu on the top. Depending on the side of
your tortilla, I would say about 4 to 5 slices to cover it. Add just a sprinkle
- On the other tortilla spread about a
tablespoon or two of retired beans, then cover the other tortilla with tofu.
Making a sandwich. Lightly press and brush with oil.
- Continue until tofu is gone. You could
make approximately 3 quesadillas with my method.
- Place each quesadilla on the hot grill
and grill for about 4 to 6 minutes on each side or until the cheese is melted
and grill marks are formed.
- Slice each quesadilla across making
trundles and serve immediately with salsa, pico de gallo, and other fixings.
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- Z GRILLS ZPG-700D 2019 Upgrade Wood Pellet Grill & Smoker, 8 in 1 BBQ Grill Auto Temperature Control, 700 sq inch Cooking Area, Bronze & Black
- Traeger Pellet Grills BAC431 Meat Probe Kit
- Traeger PEL319 Hickory 100% All-Natural Hardwood Grill Pellets
- Traeger Grills BAC407z 5-Pack Bucket Liner - Pack of 2 (Total 10 Bucket Liners)
These Tasty Labor Day Recipes that I have picked for you guys are easy, delicious, affordable and approachable. You can make them any time you want not just over Labor Day and 4th of July, or any other holiday. If you are like my family read more
Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves. My family loves it especially with a bowl of Spanish rice and beans. To lighten up my recipe, I used a mixture of oil with lime juice and read more
Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.
These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.
Although it is consistently really hard keeping these in the fridge for more than 3 days because when you have growing kids in the house, the fridge is pretty much empty all the time, even though I just went grocery shopping 10 minutes ago.
Do you like grilled food? If you do, then click here for more.
Welcome to a life with teenagers. They eat like babies, every two hours.
But… hey, the food is here to be shared and enjoyed so that what we all do. I love seeing everyone devouring my food. That makes my heart full and happy.
These ribs are extremely good. I am an enormous fan of grilled food, in particular, a longtime fan of outdoor cooking. I feel like the food always comes on point when it’s cooked on the grill.
Once the ribs have been seasoned, wrap them tightly in plastic wrap and refrigerate for at least eight hours. When the ribs to rest in the dry seasonings the flavor has the time to fully penetrate the meat.
A smoker is the most common way to prepare ribs but almost any grill can be made into an indirect smoker and used for longer cooking times.
However, for a charcoal grill, simply build your fire to one side of the grill and cook on the other. Placing a small pan with water underneath your food will also help develop a bit of smokiness.
Ribs taste the best if they are cooked low and slow. Most meat will benefit from being wrapped in foil if you plan to cook for more than 2 hours.
Baby back ribs will take about four hours to cook while St. Louis cut ribs will cook in approximately five hours.
- 2 Pork St. Louis Style Ribs, tear membrane off
- 1-2 tablespoon Oil
- Dry Rub Seasoning:
- 1/4 cup dark brown sugar
- 2 tablespoons Smoked Paprika
- 1 tablespoon Dry Mustard
- 1 tablespoon Kosher Salt
- 2 teaspoons onion powder
- 1 teaspoon Garlic Powder
- BBQ Sauce, currently we are using sugar-free but you may use whatever you like or prefer.
1. Combine well all the ingredients for the dry rub, then coat both sides of ribs with a good drizzle of oil and sprinkle with seasoning rub.
2. Place the ribs in the fridge overnight or refrigerate for at least 6 hours. Make sure to tear the membrane off the ribs before seasoning it.
Grill and Smoke:
1. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 2 hours.
2. Remove from the smoker and tightly wrap the ribs with the foil.
3. Return the foiled ribs to the grill and cook for two more hours at an increased temperature to 250℉. After two hours carefully remove the foil. Watch for the steam.
4. Brush the ribs well on both sides with BBQ sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens 40 minutes. You can add BBQ sauce the last minute if you prefer, but we love the caramelization. It's all about your personal preference.
Allow the ribs to rest for about 5 minutes before cutting and serving.
Cooking times will vary depending on the temperature that you set and the environment.
You may use other cuts of ribs, but the smoking or grilling time will vary.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Who loves Salmon? I simply love it especially made this way. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared. I really try to make fish and serve it read more
Delicious Broiled Flank Steak! How do you like it, rare, medium-rare or well done? I am medium rare to a well-done type of person… or at least somewhere in between. I desperately wanted to grill this one the other day or at least smoke it. read more
What a feast?! Goodness! We ate, and we ate very well, but I got to say that it was totally worth it! It makes my mouth water, but it looks mouthwatering so we have explanation folks.
I don’t call myself a grill master. Nonetheless, I can make pretty amazing and delicious grilled meat. I mean you don’t have to be a rocket scientist to make a good brisket that’s why I am sharing tested and retested smoked brisket recipe. I know some people take their grilled or smoked meat pretty seriously. There are competitions after-all, but I feel like you can make a decent brisket yourself as well.
I grew up with smoked meat, fish, and cheese. You name it and I ate it, so now I am making my own. Sometimes I fail, but that’s why we test recipes until you find the one that is the most delicious. Ever since we got Traeger smoker grill we are out almost every other day smoking something. I am preparing new recipes to share soon. I will have smoked mushrooms, zucchini lasagna and maybe some type of pie. We will see what else I come up with.
I hope you all like this recipe and give it try. I have my husband and 2 boys in the house who can EAT, but my daughter and I chomp this bad boy like a real man. Needless to say, we loved it.
I had about half it for the brisket leftover so the next day I made pretty delicious BBQ sandwiches and reserved some for salads. You can’t get any better than that, right?!
I served this one with smoked mushrooms and Argentinian chimichurri sauce which was outstanding. I will share a recipe for both soon.
Hey if you try this recipe or any other recipe from my blog please share 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!!! <3
Texas Style Smoked Beef Brisket
- 1 12-14 pound whole packer Beef Brisket
- 2 tbsp Oil
- 2 Tablespoons Kosher Salt
- 1 Tablespoons ground Black Pepper
- 1 Tablespoon Dried Parsley
- 1 Tablespoons Garlic Powder
- 1 Tablespoon Brown Sugar
- 1/2 Tablespoon Chili Powder OPTIONAL
- 1 cup Beef Broth
- Pallets for the Smoker Mesquite + Oak
Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat.
Mix together salt, black pepper, dried parsley, garlic powder, brown sugar, chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil.
When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.
- Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3 hours). I like placing it on a heavy-duty aluminum foil while smoking my brisket. It is not neccecery, but I like to keep juices in.
- When brisket reaches an internal temperature of 160 degrees, remove from grill. Double wrap meat in heavy duty aluminum foil and add the beef broth to the foil packet.
- Return brisket to grill and cook until it reaches an internal temperature between 195 and 204 degrees Fahrenheit, about 2 more hours.
- Once finished, remove from grill, place it in the aluminum family size pan, and let rest for one hour and up to 2 hours wrapped up. You can cover the pan with a towel or similar to keep warmth. Some people place it in a cooler and cover with towels to allow the meat to rest, but I use alum pan. Either way, as long as you allow it to rest, the meat will pull in its juices and remain moist.
- Afer the meat is rested, uncover, cut against the grain and serve.
The most important aspect of cooking brisket is making sure that you know when to take it off the heat. To tell if it’s done, just insert a probe right in or any meat thermometer. The probe or meat thermometer should insert into the meat cut like it would into room temperature butter. The meat should be tender and that usually happens at around 200 degrees.
I have been planning for a while to post a delicious recipe using my smoker or a grill. Summer season is here so you can make this over and over again during beautiful summer evenings and enjoy it with your family and friends. Also, the read more