recipes

Grilling-Tailgating 18 May 2021

3 Grilling Hacks for Delicious, Plant-Based Summer Menus

(Family Features) Cooking and entertaining outdoors can bring friends and family back together, but it doesn’t have to be complicated. Simple, flavorful recipes can be easy on the home chef yet still tasty and enjoyable for those at the table.

One of the best parts of the season is grilled fare like burgers, hot dogs and fresh vegetables. This year, consider adding a plant-based option to your menu. Made with simple, recognizable ingredients, Lightlife offers vegan, non-GMO options that are made for the grill, like Plant-Based Burgers, Smart Dogs and Italian Smart Sausage. These products can help satisfy the craving for protein and are made with ingredients you can feel good about serving your friends and family.

“Food brings people together, and now more than ever, grilling season and dining al fresco is one of the best ways to do that,” said Tommy McDonald, executive chef at Greenleaf Foods. “Think of the grill as an additional seasoning element – a zero-fuss way to add miles of flavor. One of my favorite products is Lightlife’s Smart Dogs, which have been reformulated to taste better than ever. Try topping them with a freshly made onion jam or quick-pickled relish.”

Consider these tips from McDonald to properly grill plant-based variations of your favorite meals:

Be mindful of cook times. Plant-based protein products typically taste best when cooked properly, usually over a low, open flame. When you’re almost ready to dish them out in recipes like Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce or Avocado Toast Dogs, give them a quick sear. If you’re unsure, reference the recommended cook times on the packaging.

Keep it separate. During these seasonal celebrations, there’s often some people who want traditional meat and others who crave plant-based options. To satisfy your group, drop a cast-iron skillet on the grill and allow it to heat up. Put your favorite plant-based proteins in the skillet, along with veggies, to keep the grill organized.

Top it off. Don’t skimp on the toppings. The next time you’re looking to jazz up burgers, sausages or hot dogs, make an easy DIY onion jam to spread on top. While the burgers and dogs are on the grates, prepare some extra coals; once they’ve burned down a bit, bury foil-wrapped onions in the coals. After the onions are soft and warmed through, pull them out and enjoy a smokey onion jam.

For more simple summer recipes, visit Lightlife.com/Recipes.

 

 

Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce

Total time: 30 minutes
Serving: 2

  • 2          rings freshly cored pineapple
  • 2          Lightlife Plant-Based Burger patties
  • salt, to taste
  • pepper, to taste
  • 2          sesame seed burger buns, lightly toasted
  • 1          cup baby arugula
  • 1/4       cup crispy fried onions
  • 2          tablespoons honey garlic barbecue sauce
  1. Heat grill to medium. Grill pineapple slices 4-5 minutes per side until grill-marked and slightly caramelized. Cut slices in half and set aside. Wipe down grill.
  2. Season burger patties with salt and pepper, to taste. To grill burgers from refrigerator, grill 4-5 minutes per side until evenly browned with internal temperature of 165 F.
  3. To assemble burgers, layer toasted bottom buns with arugula then top each with burger patty and two slices grilled pineapple. Sprinkle with crispy fried onions and drizzle with barbecue sauce. Top each with top bun.

Avocado Toast Dogs

Total time: 15 minutes
Servings: 4

  •             Oil
  • 2          medium avocados
  • 1/2       lemon, juice only
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 4          Lightlife Smart Dogs
  • 4          hot dog buns
  • 1/2       teaspoon everything bagel seasoning
  • sriracha
  1. Lightly coat grill grates with oil and preheat to medium heat.
  2. In small bowl, mash avocados, lemon juice, salt and pepper. Cover and rest in refrigerator.
  3. Grill dogs 6-7 minutes, turning frequently.
  4. While dogs are grilling, lightly toast buns.
  5. Spread avocado mixture on one side of toasted buns. Sprinkle each with everything bagel seasoning. Add dogs and drizzle with sriracha.

Source: Lightlife

Meal Ideas 06 January 2021

Power Family Meals with Protein-Packed Peanuts

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

  • 4 tablespoons creamy peanut butter
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 4 teaspoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sriracha
  • 2 French baguette rolls (6 inches each)
  • 1/2 cup cucumber, sliced
  • 1/2 cup white onion, sliced into thin strips
  • 1/2 cup red bell pepper, sliced into thin strips
  • 1/2 cup purple cabbage
  • 1/2 cup fresh cilantro
  1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
  2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

  • 2 teaspoons oil
  • 1/2 large white onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 can crushed tomatoes
  • 1 can whole tomatoes
  • 2 cups water
  • 1 can red kidney beans, drained and rinsed
  • 1 can green jackfruit, drained and chopped
  • 1/4 cup peanut butter
  • cornbread (optional)
  • tortilla chips (optional)
  • cinnamon rolls (optional)
  1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
  2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

  • 1/2 cup honey
  • 6 tablespoons unsalted butter
  • 2 tablespoons creamy peanut butter
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups rolled oats (quick or regular)
  • 1 cup bran flakes
  • 1 cup sweetened coconut flakes
  • 1 cup dried fruit (raisins, blueberries or cranberries)
  • 1 cup roasted peanuts, chopped
  1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
  2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
  3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

  • 1/2 cup creamy natural peanut butter
  • 3 tablespoons sweet red chili sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/8-1/4 cup hot water (optional)
  • chopped unsalted roasted peanuts (optional)
     
  • 2 tablespoons olive oil or avocado oil
  • 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tablespoon soy sauce
  • 3/4 cup peanut sauce
  • cooked brown rice
  • assorted bell peppers, sliced
  • chopped unsalted roasted peanuts (optional)
  1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
  2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
  3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
  4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

Meal Ideas 23 August 2019

Take Down a Tantalizing Tailgate

(Family Features) Whether you prefer watching your favorite teams in-person or on TV, tailgate season means it's time to break out your party's favorite foods from appetizers and snacks to all-out meals.

Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try this assortment of nacho toppings to give your whole party something to cheer about.

Find more recipes to amp up your tailgate atmosphere at Culinary.net.

Homemade Nachos Worth the Hype

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit honey.com for more family-friendly recipes.

Perfect for pairing with game day dishes of nearly any variety, nachos allow a special amount of personalization for guests of all ages and taste preferences. Along with tortilla chips, of course, try nibbling on these topping options throughout your party:

  • Shredded cheese
  • Melted nacho cheese
  • Sour cream
  • Guacamole
  • Salsa
  • Black olives
  • Shredded meat
  • Sliced peppers
  • Diced tomatoes
  • Corn
  • Beans

A Flavorful, Exotic Spin

No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.

This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world's most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.

Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.

Find more recipes for game day gatherings at beefandlambnz.com.

Grass-Fed Wagyu Burger with Red Radish Chili Pickles

Red Radish Chili Pickles:

  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 1/2 teaspoon sugar
  • 2 tablespoons sliced fresh red chili peppers
  • 1/2 cup sliced red radish

Wagyu Burgers:

  • 1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon grainy mustard (optional)
  • 2 tablespoons rice bran oil
  • 4 hamburger buns
  • 2 tablespoons mayonnaise
  • 4 lettuce leaves
  • 2 vine-ripened tomatoes, sliced
  • 2 tablespoons onion jam
  1. To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.
  2. To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.
  3. Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.
  4. In frying pan, lightly toast burger buns.
  5. Spread mayonnaise on buns; top with lettuce, tomato and burger.
  6. Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.

Crunch into Coleslaw

Appetizers, main courses and snacks may dominate many tailgate parties, whether at home or the stadium, but don't forget to incorporate sides that can accompany all the flavors of your festivities.

This Honey-Dill Coleslaw, for example, makes for a complementary dish to just about any protein from burgers to wings and beyond. Plus, with only a few simple ingredients, it's an easy side to whip up yourself or enlist help from an eager guest.

Find more sweet side recipes at honey.com.

Honey-Dill Coleslaw

Recipe courtesy of the National Honey Board
Servings: 4

  • 1/4 cup honey
  • 1/2 cup sour cream
  • 1/2 teaspoon dried dill weed
  • 1 package (16 ounces) coleslaw mix
  • 1/4 cup thinly sliced onion
  • salt, to taste
  • pepper, to taste
  1. In small bowl, combine honey, sour cream and dill.
  2. In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper, to taste. Serve immediately.

A Sweet-Hot Handheld

Ditch the plates and dive right into a sweet and spicy snack perfect for the whole party with these Honey-Sriracha Grilled Wings.

To help simplify prep, try grilling ahead of time and keep in the oven until guests arrive. Or, if you're tailgating in style at the stadium, toss into a pan and cover with foil to keep them warm until it's time for a bite.

Visit honey.com to find more tailgating recipes.

Honey Sriracha Grilled Wings

Recipe courtesy of the National Honey Board
Servings: 8

  • 4 pounds fresh chicken wings
  • water
  • 3 cups rice wine vinegar
  • 1/4 cup Sriracha sauce
  • 2 tablespoons salt
  • 2 cups honey, divided
  1. Heat grill to 225-240 F.
  2. In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha, salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.
  3. Place wings on grill, cover with lid and cook 12-14 minutes before turning once and cooking additional 15-18 minutes.
  4. Open lid and turn wings. Brush remaining honey on wings. Cook 5-8 minutes, remove from heat and serve.

Source: New Zealand Beef & Lamb

Grilling-Tailgating 08 June 2017

Get Grilling Like a Pitmaster

(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.

From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:

• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.

Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.

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Memphis-Style Dry Baby Back Ribs

Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
Servings: 2-4

Dry Rub:

  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
  • 1/4 cup prepared yellow mustard
  • apple juice or water, in spray bottle
  • barbecue sauce (optional)
  1. To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
  2. Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
  3. Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
  4. If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.

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Sweet Sriracha Pork Skewers

Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
Servings: 4

  • 1 Smithfield Fresh Pork Tenderloin
  • 1/2 cup agave nectar
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 pint fresh pineapple chunks
  • wood skewers, soaked in water
  1. Trim skin off pork tenderloin and cut into 1-inch cubes.
  2. To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
  3. Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
  4. Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.

Source: Smithfield

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