— 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.

Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make.

I do not bake as often as before. Perhaps because I cannot stop eating.

Well, to be honest, any type of bread or rolls is just a pure temptation to me. I would take it over any type of cake.

I still do it for other people and for my family too, but like I said just not as often.

These rolls are so delicious. They literally melt in your mouth but my trick is to let them do their thing; rise dough overnight in the fridge and allow them to double in size when before baking.

I mean, yes, you can make them as soon as dough doubles in size, sure. However, that fermentation process is just so neccecery when it comes to having successful rolls.

That has been my personal experience for the last 20 years, so I just want you guys to just experiment and come to your own conclusion.

In order to learn you definitely need to fail at least once, and I failed so many times until my bread, rolls, pizza dough, etc. came out great.

Anyhow, these rolls never last too long in my house especially when all of them are at home during breaks or over the weekend.

I hope your family likes them as much as we do. They are really simple as you can see.

TAP HERE FOR YUMMY SIMILAR RECIPES

You do not need much to make them, and even if you do not have a stand-up mixer you can knead the dough with your hands. I have made everything using my hands for 19 years.

This is the first year that I am using a stand-up mixer, but that is only because my husband decided to surprise me, otherwise, I would still use my hands. Trust me on that one!

Hey, if you try making these tasty Basil Pesto and Cheese Rolls 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.

YOU MIGHT LIKE THESE RECIPES:

NUTELLA ROLLS

THE BEST CINNAMON ROLLS

CHEESE STUFFED DINNER ROLLS

PEPPERONI PIZZA ROLLS (CALZONE)

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

Yield: Makes 12 to 14 Rolls

Basil Pesto and Cheese Rolls

Prep Time: 10 minutes

Bake Time: 35 minutes

Additional Time: 6 hours

Total Time: 6 hours 45 minutes

An easy and tasty recipe for Basil Pesto and Cheese Rolls

Print

Ingredients

DOUGH

• 1 cup of warm water (240ml), a splash more if needed
• 1 envelope active dry yeast (1/4 oz/21g)
• 2 teaspoons sugar (8g)
• 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
• 4 cups all-purpose flour (480g)
• 3 teaspoons salt (17g)
• 6 oz Basil Pesto
• 2-3 oz Cheese, (I used swiss cheese)
• 1-2 tablespoons butter, melted

Instructions

1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
3. Pour water with yeast and sugar in the flour.
4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
6. 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 to 60 minutes. You can make rolls after this point, but I do step 7. and 8. most of the time.
7. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
8. 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 15 minutes before rolling out.

FILLING

1. Dust your working surface with a bit of flour. 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 basil pesto from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. Then shred some swiss cheese all over the pesto. You can add more or less and any cheese that you prefer. I will leave this to you.
3. 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.
4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
2. 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.
3. As soon as you pull these rolls out brush them with some butter. I used unsalted butter.

Notes

You may use sun-dried tomato pesto or any other filling with this dough.

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Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs.

If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs.

From time to time my kids would request with the addition of pepperoni or make them like pizza rolls.

What can I say? I just love making them happy.

Basically this is my all-purpose dough. I have tested so many baked goodies using this dough that I can’t even tell you.

We are talking from savoury rolls, pizza, pizza rolls, different types of twist bread and so forth.

As we are all aware that I am not some kind of amazing cake baker, but when it comes to baked goodies I fully stand by my recipes made with dough. Proudly!

Well, my husband and daughter devoured this tray of rolls while watching football. I mean those two love anything carblicious as well as with cheese.

They kept dipping in the delicious marinara sauce. While I almost cried watching them, because following a low carb lifestyle sometimes sucks.

Especially when you not only love carbs but make them all the freaking time.

Tap here for more baked goodies

However, in my opinion, it is all in moderation as well as balance.

Anyhow, I have been making these for years. Also, I enjoyed them many time myself so that’s why I fully recommend making these fluffy rolls.

Hey, if you get inspired and make this quick and easy Cheese Stuffed Dinner Rolls, 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:

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

THE BEST CINNAMON ROLLS

EASY HOMEMADE FRENCH BREAD

SPIRAL TWIST BREAD ROLLS

HOMEMADE DINNER ROLLS

Yield: Makes around 20 to 24 Rolls

Cheese Stuffed Dinner Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional WAITING Time: 1 hour

Total Time: 1 hour 35 minutes

Tasty, warm and easy recipe for Cheese Stuffed Dinner Rolls

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Ingredients

• 5 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 pack active dry yeast
• 1/2 tablespoon sugar
• 1 1/2 cup of whole milk
• 2 tablespoons melted unsalted butter
• 1 pack mozzarella string cheese cut into 2-inch cylinders
• 1/2 package cream cheese, room temperature
• 1/4 cup garlic and herb butter for brushing
• Or use unsalted butter with 1 teaspoon garlic powder + 1 tablespoon dried parsley

Instructions

1. In the bowl of a stand mixer combine the flour and salt, mix it, then add dried yeast and sugar.
2. Add melted butter, and warm to touch milk. Start kneading at medium speed until the dough is formed and pulling away from the side of the bowl.
3. Cover and allow the dough to rise for about 60 minutes, but you can let it rise to up to 3 hours.
4. Remove the dough from the bowl and place it on a countertop or any work area such as a clean cutting board.
5. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls.
6. Stretch each bowl and add a generous amount of room temperature cream cheese and about 1/2 stick of sliced string cheese.
7. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. 
8. Place the rolls on a parchment-lined baking pan or non-stick pan and make sure they are about 1/2 inch apart. Cover and let rise for about 30 additional minutes. Brush with melted garlic and herbs butter, or you could make your own (step 10.)
9. Bake in a preheated 375-degree oven for 20-25 minutes or until golden.
10. Melt more garlic and herb butter, or you may add one teaspoon of garlic powder, 1 tablespoon of dried parsley to melted unsalted butter and brush on these golden rolls as soon as they are out of the oven.
11. If you are planning to serve them later, just reheat it for 30 seconds and serve.

Notes

You may use other cheese such as Mild Cheddar, Cheese Cubes, Swiss, Provolone, etc.

You do not have to use cream cheese, but my family loves it so much so that's why I add to my rolls.

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