Grilled Mushroom-Crusted Steaks

Happy Monday! 

And Happy Secret Recipe Club day!

This month I was assigned to Kate's blog, Kate's Kitchen. She and Connie are the cutest couple! It was so fun stalking them all month. I was intrigued by so many of their recipes, like their Steak Sandwiches with Creamy Shallots, Pineapple-Chili Margarita, and Baked Deviled Eggs. 

BUT.... me being a steak kinda gurl, had to go with their Morel-Grilled Rib Eye... only we didn't use morels because, honestly, they were $13!!! We used dried steak blend mushrooms instead.

Annnnnnd we didn't use rib eyes because PJ requested a filet (both of our faves) and this porterhouse was calling my name instead.

Morale (morel... get it?) of the story? You can use ANY steak and ANY kind of dried mushroom! 

(We halved the recipe since we only grilled 2 steaks, 1 for each of us!, but I kept the measurements below for 4 servings).

 

Grilled Mushroom-Crusted Steaks

adapted from Kate's Kitchen

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 5 large garlic cloves, minced
• 1 tablespoon red pepper flakes
• 1 tablespoon freshly ground black pepper
• 1/4 cup dried mushrooms (preferably morels)
• 1/4 cup olive oil
• 4 (1-inch thick) boneless rib eye steaks
  

Grind the dried mushrooms in a food processor.  

Mix everything but the steaks together to make a paste. 

Coat both sides of the steaks with the paste, pressing firmly. Allow steaks to rest at room temperature for at least 15 minutes.  

Grill on direct heat, turning once.  Remove the steaks from the fire and allow them to rest for 5-10 minutes to allow to rest.

Printable Recipe

We served these delicious steaks with the grill master Chris' Thai Chile Compound Butter. It was the perfect topping for the steaks... sweet, spicy, buttery goodness seeping into that charred perfectly-seasoned steak. 

What more could a steak lover ask for??

Check out my past Secret Recipe Club posts!

An InLinkz Link-up

Linking up here.

Peace, and bacon grease!

Grilled Mexican Pizza

I made a meatless meal...

And loved it!

I mean, I knew I loved the ingredients involved. But I didn't know I liked them that much that I wouldn't even miss the meat. 

You see, I've been trying to eat a little better these days. And this recipe was packed full of bright and flavorful veggies, + I got it from Cooking Light which means it's gotta be better than scarfing down a huge burger or fried chicken, right? 

 















































Please don't hold this healthy thing against me though, k? Especially if you're following my instagram...  you may or may not see endless photos of margaritas and frozen yogurt and starchy chips and loaded sweets and sushi and... you get my drift.
 
But this recipe though... 

If this is what health{ier} looks like, I'm on board.

 

Grilled Mexican Pizza
adapted from Good Housekeeping

• 10-12 inch ready-made thin pizza crust
• 1/2 can refried beans (or however much you like to cover the crust)
• 1/2 cup (or more) shredded Mexican cheese
• 1 corn on the cob 
• 1/2 a red onion, diced and divided 
• 1 avocado, diced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon lime zest
• 1 cup shredded romaine lettuce
• 1 medium tomato, diced 

Prepare outdoor grill for covered, direct grilling on medium. 

Grill corn until charred and cooked. Using a knife, cut off grilled corn kernels into a bowl.

You can grill one side of the crust first, if desired. Spread refried beans evenly on one side of the crust, leaving 1/2-inch border; sprinkle with cheese and half of the diced red onions. Place crust on hot grill rack; cover and grill until grill marks appear, about 8 to 9 minutes.  

Meanwhile, gently stir avocado with 1 tablespoon lime juice. Toss corn with lime zest and remaining lime juice. 

Top grilled pizza with romaine, tomato, avocado, remaining diced onions, and corn mixture. 


*Note: The measurements can be adjusted depending on your preference. 

Printable Recipe

 



Rainbow pizza, is what I should call this. 

So many things going on! Creamy avocados soaked in lime juice, grilled corn, fresh romaine, juicy tomatoes, and sweet red onions atop refried beans and that crispy crust. Exactly.

This was my first time grilling a pizza, and it surely won't be the last. I've gotta eventually move up to making my own pizza dough and crust! That's on one of my bucket lists.


Linking up here.




Peace, and bacon grease!

Jerk Chicken Wings Grilled in A Foil Packet

Happy Memorial Day!

Yay to the official arrival of grilling season!

I've talked about my love of grilling season before.... I love the smell AND taste of grilled foods. It's one of the best parts of summer.

And did you know that you can pretty much grill everything in a foil packet right on your grill? 

Could grilling get anymore simpler?




































These wings had the perfect amount of spicy balanced out by the sweet from the lime juice. And though they aren't grilled directly on the grill grates, they still have that 'fresh-off-the-grill' taste that I so desire, with nice grill marks and all.

Jerk Chicken Wings Grilled in A Foil Packet
ever-so-slightly adapted from Food Network 

• 8 chicken wings, split
• 2 tablespoons vegetable oil
• 3 tablespoons jerk seasoning
• juice from 1 lime (or half a lime)
• nonstick foil

Toss 8 split chicken wings, 2 tablespoons vegetable oil, and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet around the wings. Grill over high heat, turning once or twice to prevent burning, for 25 minutes. Top with cilantro and lime juice.

Printable Recipe

All photos were taken with my Samsung Galaxy SII phone because I didn't have a memory card for the dslr.

What's on your Memorial Day menu this year? Looking for more ideas? Well, here's some.

Tequila Marinated Grilled Chicken + Guacamole Tacos

Grilled Corn with Chipotle Butter and Lime Salt

Spicy Chipotle Barbecue Sausages

Grilled Filets with Bourbon Butter

Butterfinger Ice Cream Pie

Patriotic Fruit Skewers

Cilantro Jalapeno Limeade

Corn, Avocado and Tomato Salad (need to get an updated picture!)

(These photos got deleted from my posts so I need to update these posts with photos, sorry! But the recipes are still da bomb!)

Cherry Limeade Slushies

Patriotic Taco Salad

4th of July Toast

Sauteed Corn, Bacon, and Green Onions

Hope you all have a great Memorial Day. I'm enjoying mine with a day off work, time with family, and some grilling fun! Maybe even some cornhole :) And of course being grateful for those who've served our country, especially those who gave their lives. Brave, brave honorable souls.

Linking up here.

Peace, and bacon grease!

Tequila Marinated Grilled Chicken + Guacamole Tacos

You know how I said I love avocados and I'm making up for lost time? 

Yeah, that's why almost all of my recent posts have included avocados. You're welcome. 

Well I'm also a sucker for almost anything grilled! Grilled meats. Grilled sides. Grilled desserts. I'm convinced grilling makes all things better.

Same goes for alcohol. Alcohol makes all things better. Desserts, my weekends, and even marinades.

So put it all together and we've got some of my fave things ever. Avocados. Grilled goodness. And alcohol. 

Have I sold you on this yet? If I haven't, it's also Mexican - tacos and guac. All those reasons are why I loved this dish so much.




































Tequila Marinated Grilled Chicken + Guacamole Tacos
adapted from Cuizoo

Marinade:

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup agave nectar
• 1/4 cup tequila
• 1/4 cup freshly squeezed orange juice
• juice and zest of two limes
• 2 cloves of garlic, minced
• 1 teaspoon salt
• 1/3 cup fresh cilantro, chopped   
• freshly ground black pepper 

Guacamole:

• 2 avocados, peeled and pitted
• 1/2 teaspoon salt
• juice of half a lime
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped

 For Tacos:

• soft flour tortillas
• sour cream
• shredded monterey jack cheese      
• diced red onions

In a large bowl or baking dish, whisk together the marinade ingredients except for the chicken thighs. Place the chicken thighs in the marinade and turn to coat. Marinade for at least an hour.

Grill chicken thighs over indirect heat for 15-20 minutes or until done. Remove, let rest, and slice into strips.

In a bowl, mash together the guacamole ingredients. Build your own tacos with grilled chicken, guacamole, sour cream, diced onions, and cheese.

Printable Recipe

Oh and in case you're wondering, the marinated grilled chicken alone is divine. So tender and so flavorful. I could eat that for dinner all on it's own.

I'm joining along in the Spiked! Recipe Challenge. You should too! We bake/cook with a different alcohol every two months. So naturally this is like, the best challenge ever!




Peace, and bacon grease!

Grilled Corn with Chipotle Butter and Lime Salt

I just shared an amazing and simple recipe for Chipotle Butter with you, and now I'm here to tell you one of the many things to use that glorious butter on.

Grilled corn!

Oh how I love spring and summer and busting out the grill so I can indulge in some grilled corn on the cob. There's almost nothing better. And grilled corn tastes delicious with some regular melted butter of course, but why not amp that goodness up a bit? Ok, a lot!

 
Grilled corn on the cob + Chipotle Butter + Lime Salt.

Grilled Corn with Chipotle Butter and Lime Salt
ever-so-slightly adapted from Carlyklock

• 2 ears corn on the cob, shucked
• Chipotle Butter, melted (however much you want but the recipe yields 1 stick)
• 1 tablespoon kosher salt
• zest of 1 lime

Add kosher salt and lime zest to a small bowl and stir to combine.  Set aside. 

Grill corn directly over medium-high heat, turning occasionally until browned and slightly charred on all sides. 

Melt chipotle butter and pour over grilled corn. Top with lime salt. (I had some lime salt leftover but let's be serious, that isn't a problem at all!)

Printable Recipe

I hope it's starting to feel like spring over in your neck of the woods.

Today it's 79 degrees and sunny here in Cincinnati and I'm loving every minute of it!

Linking up here. 

Peace, and bacon grease!