Cowboy Burgers 1½ pounds lean ground beef ½ pound uncooked bacon, chopped 3 tablespoons Roasted Onion Burger Starter ½ teaspoon Seasoned Salt 6 slices pepper jack or Monterey Jack cheese Lettuce leaves and tomato slices, optional 6 hamburger buns, toasted ½ cup Smoky Bacon BBQ Sauce 1 (2.8 ounce) container French-fried onions, toasted 1. In large bowl, combine first 4 ingredients; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, 10-12 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese. 3. Place lettuce and tomatoes, if desired, on toasted buns. Top with burgers, Smoky Bacon BBQ Sauce and toasted fried onions. Makes 6 servings. Serve with Green Tea Fries (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between layers of wax paper. Seal well, label and freeze. Thaw completely. Dill Pickle Chicken Sandwiches 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 tablespoons red wine vinegar 1 packet Dill Pickle Dip Mix, divided 1 teaspoon Seasoned Salt 1. Pound chicken to ½-inch thick; salt and pepper as desired. Place in a gallon freezer bag with oil, vinegar, half the Dill Pickle Dip Mix and Seasoned Salt. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. In small bowl, combine mayonnaise, chopped pickles and remaining Dill Pickle Dip Mix. Set aside. 3. Remove chicken from marinade; salt and pepper as desired. Discard bag with marinade. Place chicken on grill. Grill, turning once, 10-12 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese. 4. Place lettuce, cucumbers and tomatoes on toasted buns, if desired. Top with chicken and dill pickle mayonnaise. Makes 6 servings. Serve with celery and carrot sticks. Make Ahead and Freeze: Prepare step 1. Place remaining Dill Pickle Dip Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and ¼ cup chopped pickles 6 slices Havarti or provolone cheese 6 whole wheat hamburger buns, toasted Le ttuce leaves, cucumber slices, tomato slices, optional
Grilled Chicken Thighs 6 bone-in chicken thighs 2 tablespoons Green Tea Peppercorn Seasoning 1 cup beer or chicken broth ¼ cup brown sugar ¼ cup Roasted Onion Burger Starter 1½ teaspoons Seasoned Salt 1 8-¼ teaspoon cayenne pepper, optional 1. In a gallon freezer bag, combine the first 3 ingredients; salt and pepper as desired. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. In small saucepan over medium-high heat, combine remaining ingredients. Bring to a boil, stirring frequently; boil about 10 minutes or until sauce is reduced by half. Remove from heat. 3. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about 25-35 minutes, basting occasionally with sauce the last 10 minutes, until sauce is gone. Makes 6 servings. Serve with Grilled Green Tea Asparagus (recipe included). Make Ahead & Freeze: Prepare step 1. Place remaining ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Grilled Chicken with Mustard Dill Sauce 1 packet Dill Pickle Dip Mix, divided ½ cup olive oil, divided ¼ cup red wine vinegar 3 tablespoons minced shallots or red onion, divided 1 tablespoon + 1 teaspoon Dijon mustard, divided 1½ pounds boneless skinless chicken breasts, cut into 6 pieces ½ cup half & half, warmed ¼ teaspoon Seasoned Salt 1. In a gallon freezer bag, combine half the Dill Pickle Dip Mix,, vinegar, 2 tablespoons shallots and 1 tablespoon mustard; salt and pepper as desired. 2. Pound chicken to ½-inch thick; salt and pepper as desired. Add to bag with marinade; seal well. Refrigerate 30 minutes or up to overnight. 3. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 10-12 minutes. 4. Meanwhile, in a blender or bowl whisking vigorously, combine remaining ¼ cup oil, 1 teaspoon mustard, 1 tablespoon shallots, remaining Dill Pickle Dip Mix, warmed half & half and Seasoned Salt; salt and pepper as desired. Serve with chicken. Makes 6 servings. Serve with a green salad. Make Ahead & Freeze: Prepare through step 2. Combine step 4 ingredients except half & half in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
Grilled Slow-Cooker Baby Back Ribs 2 full racks baby back pork ribs (about 4-5 pounds) 1 packet Zesty Honey BBQ Dip Mix ¾ cup Smoky Bacon BBQ Sauce 1. Cut each rack of ribs into 3 sections. Rub all sides of ribs with Zesty Honey BBQ Dip Mix. 2. Place in a greased 5-quart or larger slow cooker. Cook on LOW 7-8 hours, or until very tender, but not falling off bones. 3. Prepare grill to medium heat. Remove ribs from slow cooker. Brush with Smoky Bacon BBQ Sauce. 4. Place ribs on grill. Grill, turning once, until lightly browned, about 5-6 minutes. Makes 6 servings. Serve with Cheesy Potatoes on the Grill (recipe included). Make Ahead & Freeze: Prepare step 1; place ribs in 1-2 (1-gallon) freezer bags. Seal well, label and Grilled Tarragon Salmon ¼ cup red wine vinegar 1 tablespoon Dijon mustard 1 packet Shallot Tarragon Compound Butter Mix 1½ pounds salmon fillets 1. In a gallon freezer bag, combine first 4 ingredients; salt and pepper as desired. Add salmon; seal well and toss to coat. Refrigerate 30 minutes or up to 2 hours. 2. Prepare grill to medium heat. Remove salmon from marinade. Discard bag with marinade. 3. Place salmon on grill, skin-side-up. Grill, turning once, 10-15 minutes or until internal temperature reaches 145 F on an instant-read food thermometer. Makes 6 servings. Serve with Grilled Romaine Salad with Green Tea Peppercorn Dressing (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely.
Grilled Turkey Wraps 1½ pounds boneless skinless turkey breast tenderloins (about 2) 2 tablespoons Green Tea Peppercorn Seasoning ½ cup sour cream 1 packet Zesty Honey BBQ Dip Mix 6 extra-large flour tortilla wraps 1½ cups shredded Cheddar cheese Shredded lettuce, chopped tomatoes, thinly sliced red onions, optional 1. In a gallon freezer bag, combine first 3 ingredients; salt and pepper as desired. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove turkey from marinade; salt and pepper as desired. Discard bag with marinade. Place turkey on grill. Grill, turning occasionally, about 20 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Remove from grill; let stand 5 minutes. Slice. 3. Meanwhile, in small bowl, combine mayonnaise, sour cream and Zesty Honey BBQ Dip Mix. 4. Spread tortillas with desired amount of zesty BBQ spread. Top with cheese, lettuce, tomatoes, onions, if desired, and sliced turkey. Roll up, burrito-style. Makes 6 servings. Serve with Veggie Pasta Salad (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Roasted Onion Pork Tenderloin Sandwiches 1½ pounds pork tenderloin 2 tablespoons red wine vinegar 3 tablespoons Roasted Onion Burger Starter, divided 1¼ teaspoons Seasoned Salt, divided 6 ciabatta rolls, toasted 6 slices provolone cheese Lettuce leaves, tomato slices, thinly sliced red onion, optinal 1. In a gallon freezer bag, combine pork, oil, vinegar, 2 tablespoons Roasted Onion Burger Starter and 1 teaspoon Seasoned Salt. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove pork from marinade; discard bag with marinade. Place pork on grill. Grill, turning occasionally, 20 minutes or until internal temperature reaches 150 F on an instant-read food thermometer. Remove from grill. Let stand 5 minutes. Slice. 3. Meanwhile, in small bowl, combine mayonnaise, remaining 1 tablespoon Roasted Onion Burger Starter and ¼ teaspoon Seasoned Salt. 4. Spread roasted onion mayonnaise on toasted rolls. Top with cheese, sliced pork, lettuce, tomatoes and onions, if desired. Makes 6 servings. Serve with fresh fruit. Make Ahead & Freeze: Prepare step 1. Place step 3 ingredients except mayonnaise in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and
Shallot Tarragon Steak Salad 1 (1½ pound) boneless beef sirloin steak ½ cup olive oil, divided ½ cup red wine vinegar, divided 1 tablespoon Green Tea Peppercorn Seasoning 1 packet Shallot Tarragon Compound Butter Mix 18 ounces chopped Romaine lettuce 2 medium tomatoes, cut into wedges 1 medium cucumber, sliced 1 red bell pepper, chopped Shredded cheese, croutons, optional 1. Season steak with salt and pepper as desired. Place in a gallon freezer bag with ¼ cup oil, ¼ cup vinegar and Green Tea Peppercorn Seasoning; seal well. Toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. In small bowl, whisk together remaining ¼ cup oil and ¼ cup vinegar with Shallot Tarragon Compound Butter Mix; salt and pepper as desired. Set aside. 3. Remove steak from marinade; discard bag with marinade. Place steak on grill. Grill, turning once, until desired doneness is reached (145 F for medium-rare; 160 F for medium), about 7-15 minutes. 4. Remove from grill; cover and let stand 10 minutes before slicing. Meanwhile, divide remaining ingredients among 6 dinner plates. Slice steak across the grain and serve over salads with shallot tarragon dressing. Makes 6 servings. Serve with crusty dinner rolls. Make Ahead & Freeze: Prepare step 1. Combine step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Shallot Tarragon Turkey Burgers 1½ pounds lean ground turkey 1 packet Shallot Tarragon Compound Butter Mix, divided 1-2 teaspoons Seasoned Salt 4 ounces fontina cheese, sliced or 6 slices provolone cheese 6 whole wheat hamburger buns, toasted Lettuce leaves, tomato slices, optional 1. In large bowl, combine turkey, 1 tablespoon Shallot Tarragon Compound Butter Mix and Seasoned Salt; pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, 8-10 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese. 3. Meanwhile, in small bowl, combine remaining Shallot Tarragon Compound Butter Mix and mayonnaise. Place lettuce and tomatoes, if desired, on toasted buns. Top with burgers and shallot tarragon mayonnaise. Makes 6 servings. Serve with sweet potato fries. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between layers of wax paper. Place remaining Shallot Tarragon Compound Butter Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and