This might not be a recipe that people would expect from me, but I made a roasted Butternut Squash Soup on my grill and it was amazing! With temperatures dropping fast, there is nothing more comforting than a warm bowl of soup. The creamy texture, flavorful taste and smokey bonus made for one amazing dish.

If you are looking for vegetarian recipes, I have you covered with these delicious grilled corn fritters or my favorite polish sandwich, a zapiekanka.

Being Polish, I grew up eating soups regularly. It’s a very popular dinner option in the Polish cuisine. Given those soups have more traditional flavors like chicken noodle or tomato, I have never had butternut squash soup before. And wow was I missing out!

Roasted fall veggies all blended together to create this amazingly creamy dish. In true Grillin with Dad fashion, I roasted the butternut squash on the grill and the light hints of smokiness was an added bonus that you cannot replicate on the stove top. Either way, stove top, grill or oven, this is a recipe that everyone needs to try.

Ingredient List for Butternut Squash Soup.

• Butternut squash: key ingredient for the sweet and smooth butternut squash soup.

• Carrots: adds color and flavor.

• Bell Pepper: adds a slight bitterness to a mellow and sweet soup.

• Onion: adds a slight sharpness to a mellow and sweet soup.

• Tomatoes: adds color.

• Garlic: adds nuttiness to the soup.

• Broth: I used chicken broth in the recipe. It’s light and works perfect with the roasted veggies.

• Heavy Cream: adds creaminess to the highly liquid soup.

Step 1: Prep the veggies

I have tested multiple variations of this recipe using different vegetables and ratios and I have found this recipe to be just right. Not too sweet or bitter.

Too many bell peppers will make the soup bitter, too much garlic will take away from the sweetness of the butternut squash.

For best results, roast the veggies first. Doing this on the grill is an added benefit but not required. The oven will work just as well without the hints of smoke.

Start by slicing in half an entire butternut squash. Remove the seeds. Add a few chunks of carrots, a sliced bell pepper, half a red onion, a few cherub tomatoes and a small sized whole garlic head. Slice the bottom of the garlic off to open up the cloves. Place the cut up veggies on a roasting pan and drizzle olive oil over the veggies and season with Dad’s Steak seasoning. You can also use salt, Italian seasoning, paprika and some black pepper.

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Step 2: Roast the veggies

Preheat the grill to a medium heat at 375 degrees and set for indirect heat. Place the veggie tray on the grates and cook until everything is fork soft. Depending on the size of the butternut squash, this can take between 45-60 minutes.

Step 3: Blend the butternut squash soup together

Once the veggies are roasted, transfer then into a blender. Make sure to squeeze out the garlic. Do not throw the outer shell or leaves in the blender. Add 2 cups of chicken broth and blend. Make sure to fully blend the veggies to get a smooth and creamy consistency.

Add more broth to the soup if you like a more soupy consistency. Taste for flavor and adjust seasoning to your liking. Add more salt if too sweet or bland.

The final step to making the perfect butternut squash soup is to add some heavy cream. You want to avoid adding this in the blender. Heavy cream is a whipping cream. The blender will make if frothy. Transfer the butternut squash soup from the blender into a saucepan and place over low heat. Pour some of the heavy cream into the soup and gently mix. This will brighten the color of the soup and give it a nice creamy texture. Turn off once the soup starts to bubble.

For the ultimate flavor experience, once you pour the butternut squash soup into serving bowls, drizzle some heavy cream on top, crispy chili oil and chopped cilantro for freshness. This will balance the sweetness of the veggies. Enjoy!

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Butternut Squash Soup

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Butternut squash soup

The creamy texture, flavorful taste and smoky flavors from the grill made this butternut squash soup the perfect comfort dish for winter.

Course Main Course

Cuisine American

Keyword butternut squash soup, soup recipes, veggie recipes, vegeterian recipes, grill recipes, fall recipes, comfort food, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4 People

Calories 217kcal

Author Maciek Zurawski

Ingredients

• 1 Butternut squash
• 10 Cherry tomatoes
• 2 Carrots
• 1 Red bell pepper
• 1 Head of garlic
• 1/2 Red onion
• 2 tbsp Olive oil
• 1 tbsp Dad's Steak Seasoning
• 2 tsp Salt
• 1 tsp Black pepper
• 2 cups Chicken broth
• 1/4 cup Heavy cream
• 1 tsp Chili in oil
• Handful of cilantro

Instructions

• Cut the butternut squash in half and remove the seeds. Roughly cut up the carrots, bell pepper and cut off the top from the head of garlic
• Place the chopped veggies along with the tomatoes on a roasting pan, drizzle with olive oil and season with Dad's Steak Seasoning
• Preheat the grill or oven to a medium heat at 375 degrees and set for indirect heat.
• Place the veggie tray on the grates and cook until everything is fork soft, 45-60 minutes.
• Once the veggies are roasted, transfer then into a blender. Make sure to squeeze out the garlic. Do not use the skin from the butternut squash.
• Add 2 cups of chicken broth and blend until the soup has a smooth and creamy consistency.
• Season with salt and pepper.
• Transfer the butternut squash soup from the blender into a saucepan and place over low heat. Add the heady cream and mix well.
• Pour the soup into serving bowls, garnish with heavy cream, crispy chili oil and fresh cilantro. Serve and Enjoy!

Notes

Season the veggies with an herb seasoning.  This enhances the flavor of the food plus will transfer to the taste of the soup.

Bell peppers and garlic can be strong and overpower the delicate butternut squash soup.  Add a little at a time while blending and adjust to your level of flavor.

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 500mg | Potassium: 1002mg | Fiber: 7g | Sugar: 10g | Vitamin A: 31444IU | Vitamin C: 82mg | Calcium: 153mg | Iron: 2mg

This simple corn fritters recipe is a great snack, brunch recipe or side dish to your BBQ feast.  I know what you’re thinking, but it’s not meat.  This is such a delicious recipe and one that can accompany any bbq recipe I have ever shared. Sweet and savory, anyone can make this!

If you love corn, you have to check out my hearty cornbread cowboy casserole.

Step 1: Cook the bacon.

The secret ingredient in this recipe is bacon. It adds a crunchy texture and flavor. Now, if you are making this for a vegetarian, simple skip this step and start on the corn fritter batter.

For best results, cook the bacon on the same surface you will cook the fritters on. You can use the bacon grease as the base. For this cook, I used my griddle, but this recipe can be replicated on a regular grill or stove top using a cast iron skillet or pan.

Preheat the grill to a medium heat and add in a few strips of bacon. Flip the bacon half way through to get an even cook throughout. Remove and set a side. Spread the bacon grease on the griddle and leave for later use.

Step 2: Make the corn fritter batter.

With just a few ingredients, this recipe can be done in under 10 minutes max. Fast and easy without compromising flavor.  Can’t beat that!

One of the ingredients to consider is what type of corn you will use.

• Corn on the cob. This is the best way but takes the most time. The corn kernels are roasted and crunchy. Great texture and flavor for corn fritters.

• Frozen corn kernels. This is what I used in the recipe. Kernels are fresh and crunchy. Perfect texture for fritters.

• Canned corn. The is the least expensive option. However, keep in mind the kernels are not as crunchy, leaving the fritters more mushy than the other options

In a mixing bowl, chopped pieces of bacon, add corn kernels, flour, egg, sour cream, cream cheese, shredded cheddar cheese, diced jalapeno, lime zest and freshly squeezed lime juice, Dad’s Taco Seasoning and Dad’s All Purpose rub. For an additional kick, I added some hot sauce. Mix the ingredients together.  If you feel the batter is too dry, add a little bit of water or add more flour if the batter is too liquidy.

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Step 3: How to make Spicy Garlic Ranch sauce.

I’ll be honest, this spicy garlic ranch sauce is good for a lot more than the corn fritters. Use it as a burger condiment or dipping sauce. It’s so good, you can have it on anything.

Ingredients are simple. In a bottle, combine ranch dressing, garlic paste and your choice of hot sauce. Shake the ingredients together and you are done.

Step 4: Grill up some corn fritters.

I decided to make my corn fritters on my griddle.  However, a stove top or even grill will do the job just as well.

Preheat the cooking surface to a medium heat.  Spread the bacon grease evenly on the surface and add a scoop of the corn fritter batter on the flat top. Gently press down on the batter to flatten the fritters into a pancake.

Cook the fritters 3-4 minutes per side until golden brown.

Remove them off the grill, drizzle with the spicy garlic ranch sauce and enjoy!

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Corn Fritters

This simple corn fritters recipe is a great snack, brunch recipe or side dish to your BBQ feast. Sweet and savory, anyone can make this!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American

Keyword corn fritters, corn, corn recipe, grilled corn, fritter recipe griddle recipe,, grilling recipes, breakfast recipes, brunch recipes, grillin with dad recipes, vegetarian recipe, brunch recipe, corn recipe, grilled corn, fritter recipe

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Servings 4 People

Calories 475kcal

Author Maciek Zurawski

Ingredients

• 4 strips Bacon
• 12 oz Corn kernels (frozen bag)
• 8 oz Cream cheese block (room temperature)
• 3/4 cup Flour (All Purpose)
• 1/2 cup Shredded cheddar cheese
• 1/4 cup Sour cream
• 2 Jalapeno
• 1 Egg
• 1 Lime
• 1 tbsp Dad's Taco seasoning
• 1 tbsp Dad's All Purpose rub
• 1 tbsp Hot sauce

Spicy Garlic Sauce Ingredients

• 1/2 cup Ranch dressing
• 1 tbsp Garlic paste
• 1 tbsp Hot sauce

Instructions

• Cook bacon strips on the griddle and roughly chop them up. Leave the grease for later use.
• In a mixing bowl, add chopped bacon, corn, flour, egg, cream cheese, sour cream, shredded cheddar cheese, diced jalapenos, lime zest and freshly squeezed lime juice, Dad's Taco seasoning and All Purpose rub. For an additional kick, I added hot sauce. Mix the ingredients together. 
• In a bottle, combine ranch dressing, garlic paste and your choice of hot sauce. Shake the ingredients together.
• Add a scoop of corn fritter batter on the greased up griddle. Gently press down on the batter to flatten the fritters into a pancake.
• Cook for 3-4 minutes per side until golden brown.
• Remove the corn fritters from the griddle and finish with the spicy garlic ranch sauce. Enjoy!

Nutrition

Calories: 475kcal | Carbohydrates: 49g | Protein: 20g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1031mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 21mg | Calcium: 348mg | Iron: 2mg

This corn salad is the perfect side dish to your next BBQ party. Closely resembling elotes street corn flavors, this recipe is savory, spicy, fresh from the cilantro and well corny. It’s fast and easy to make with only a few ingredients. Let’s get started.  

Step 1: Grill the corn.

For this recipe, I decided to use peeled corn on the cob . It’s more convenient and takes less time to make.

If you have fresh corn still wrapped in leaves, start by peeling the leafy layers down but do not pull them completely off.  Clean it nicely by removing the looser leaves and thin hairs. 

Next, drizzle some olive oil on the corn and make sure to cover all sides. Season with Dad’s Taco seasoning and pull the leaves back over the corn and twist the tips. Otherwise, just set the corn to the side while the grill gets hot.

Preheat the grill to 350 degrees and set it for indirect heat.  Place the seasoned corn cobs on the grill and let them cook for about 30-45 minutes until they are fork soft.

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Step 2: Make the corn salad mixture.

The secret sauce to this corn salad is in the mayo mixture. With a few simple ingredients, you can transform corn into a mouthwatering side dish.

First start by removing the corn kernels. Next in a blender add in mayo, sour cream, chipotles in adobo sauce, freshly squeezed lime juice, lime zest, and Dad’s Taco seasoning. Blend the ingredients together and pour it over the corn kernels. Add in some freshly chopped cilantro, cotija cheese. Mix all the ingredients together. Taste test the corn salad along the way to make sure it has enough seasoning or lemon zest to your liking. Enjoy!

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Corn Salad

This corn salad is the perfect side dish to your next BBQ party. It's savory, spicy, fresh from the cilantro and well corny.

Course Salad, Side Dish

Cuisine American

Keyword corn salad, elotes recipe, spicy corn salad, mexican corn recipe, corn, side dish, summer side dish, grilling side dish, dinner side dish, bbq side dish, grilling recipes, grilling with dad recipes, summer grilling side dish recipes, bbq side dish recipes,

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Calories 255kcal

Author Maciek Zurawski

Ingredients

• 4 Corn on the cob
• 1 Lime
• 1 tbsp Olive oil
• 1 tbsp Dad's Taco seasoning
• 1/2 cup Mayo
• 1/2 cup Sour cream
• 1/2 can Chipotle peppers in adobo sauce 7oz can
• 2 tbsp Cotija cheese
• Handful of cilantro

Instructions

• Start by drizzling some olive oil on the corn and make sure to cover all sides. Season with Dad's Taco seasoning.
• Preheat the grill to 350 degrees and set it for indirect heat. 
• Place the seasoned corn cobs on the grill and let them cook for about 30-45 minutes until they are fork soft.
• Remove the corn kernels into a bowl.
• In a blender add in mayo, sour cream, chipotles in adobo sauce, freshly squeezed lime juice, lime zest, and Dad's Taco seasoning. Blend the ingredients together and pour it over the corn kernels.
• Add in some freshly chopped cilantro, cotija cheese. Mix all the ingredients together. Enjoy.

Nutrition

Calories: 255kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 198mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 273IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 0.5mg

Nothing screams summer food more than some sweet corn on the cob! This Elotes  street corn recipe bursts with juicy, limey and savory flavors all packed in one bite. Finish it off with some tajin and freshly chopped cilantro and you have a winning dish. Best of all it’s super easy to make!  

Step 1: How to elevate an ordinary corn recipe

First prep the corn.  Peel the leafy layers down but do not pull them completely off.  Clean it nicely by removing the looser leaves and thin hairs.  Pull the leaves back over the corn and twist the tips

Preheat the grill to 350 degrees and set it for indirect heat.  Place the wrapped corn cobs on the grill and let them cook for about 30-45 minutes until they are fork soft.

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Step 2: How to make real elotes street corn

The secret to an elotes street corn is in the toppings.  Start with mixing together the creamy sauce.  In a mixing bowl, add equal parts mayo and sour cream, freshly squeezed lime juice and sprinkle in tajin seasoning.  Mix it all together and set aside.

You will also need some crumbled Cojita cheese and freshly chopped cilantro.

Once the corn is nice and tender, peal back the leaves.  Brush the corn with the creamy sauce first, add the crumbled cheese, sprinkle more tajin seasoning or Valentina hot sauce and top with cilantro.  Before eating this amazingly delicious elotes street corn, squeeze from lime juice over it and enjoy!

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Elotes Street Corn

This Elotes  street corn recipe burst with juicy, limey and savory flavors all packed in one bite. Best of all it's super easy to make.

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Keyword Elotes street corn, street corn recipe, corn on the cobb, corn, grilled corn, mexican corn recipe, vegetarian recipe, elotes,, grilling recipes, grilling with dad recipes, grillin with dad recipes.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 4 People

Calories 315kcal

Author Maciek Zurawski

Ingredients

• 3 Corn on the cob
• 1/2 cup Mayo
• 1/2 cup Sour cream
• 1 batch Cilantro
• 2 Limes
• 1 tbsp Cojita cheese
• 1/2 tbsp Tajin

Instructions

• Peel the leafy layers down but do not pull them completely off.  Clean it nicely by removing the looser leaves and thin hairs.  Pull the leaves back over the corn and twist the tips
• Preheat the grill to 350 degrees and set it for indirect heat.  Place the wrapped corn cobs on the grill and let them cook for about 30-45 minutes until they are fork soft.
• In a mixing bowl, add equal parts mayo and sour cream, freshly squeezed lime juice and sprinkle in tajin seasoning.  Mix it all together and set aside.
• Crumble the Cojita cheese and chop a batch of cilantro.
• Once the corn is nice and tender, peal back the leaves.  Cover the corn with the creamy sauce first, add the crumbled cheese, sprinkle more tajin seasoning and top with cilantro.  Before eating this amazingly delicious elotes street corn, squeeze from lime juice over it

Nutrition

Calories: 315kcal | Carbohydrates: 18g | Protein: 3g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 198mg | Potassium: 259mg | Fiber: 2g | Sugar: 6g | Vitamin A: 357IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg

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I have never been a real big fan of stuffed bell peppers, until I made my own!  Usually stuffed with rice and ground meat made it dry and flavorless so I knew I had to do something different to light up the dish and give it some much needed love.  And this recipe did just that!  Packed with tender and juicy meat, savory veggies, flavorful salsa and seasoning changed my thoughts on stuffed bell peppers forever.  

Step 1: It’s all in the prep.

For this recipe, I went with ground turkey as the protein, but any ground meat will work.  Choose what you like most.  

Preheat the grill to 300 degrees and set for indirect heat.  Place the ground turkey into a cast iron skillet and set it on the grill grates.  Break up the meat to create the meat crumbles which will allow the protein to cook evenly.  Season with your choice of taco seasoning.  Total cook time will be around 5 minutes or until the turkey meat browns up.  Remove from the cast iron and set aside covering it in foil.

Next, it’s time to get the veggies grilled.  For this recipe I went with sweet potatoes instead of the traditional rice.  The softness and flavor of the veggie works very well with lean meat like turkey.  Dice up the sweet potatoes into small cubes.  Repeat the same with an onion. Keep veggies separate from one another.

First, place all the cubed up potatoes on the same cast iron that you used to cook the ground turkey.  Do not clean off the pan after removing the meat.  Allow the veggies to sauté in the seasoned pan for extra flavor.  Season the potatoes with taco seasoning and let it cook until they are medium soft.  Next, add in the chopped onions and continue grilling until all the veggies are fork soft.

In a mixing bowl, add the cooked ground turkey, grilled veggies, salsa and shredded colby jack cheese. Fold the ingredients together.  Avoid fast and aggressive mixing of the ingredients as you risk making the stuffing mushy from the potatoes.  

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Step 2: Time to fill and grill the stuffed bell peppers.

Cut off the top of each bell pepper and remove the inside making the veggie hollow inside.  Stuff each bell pepper compactly to the top and sprinkle more shredded colby jack cheese over the top.  Place the stuffed bell peppers upright in the cast iron and place them back on the grill for another 20 minutes allowing the cheese to melt and soften the peppers. Enjoy!

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Stuffed Bell Peppers

Packed with tender and juicy meat, savory of veggies and flavorful salsa and seasoning changed my thoughts on stuffed bell peppers forever.  

Course Appetizer, Main Course, Snack

Cuisine American

Keyword grilled cheese sandwich, griddle sandwich, adult grilled cheese, grilling recipes, grilling with dad recipes, grillin with dad recipes, grilled cheese recipes, sandwich, sandwich recipes, stuffed bell peppers, bell peppers recipe, turkey. ground turkey, grilled stuffed peppers, vegetarian, summer recipe, dinner, round turkey recipe,

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4 People

Calories 326kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Honeysuckle White ground turkey
• 4 Bell peppers
• 2 Sweet potatoes
• 1 Large onion
• 1/2 cup Shredded colby jack cheese
• 2 tbsp Taco seasoning

Instructions

• Preheat the grill to 300 degrees and set for indirect heat. 
• Place the ground turkey into a cast iron skillet and set it on the grill grates. 
• Break up the meat to create the meat crumbles which will allow the protein to cook evenly.  Season with your choice of taco seasoning.  Total cook time will be around 5 minutes or until the turkey meat browns up.  Remove from the cast iron and set aside covering it in foil.
• Dice up the sweet potatoes and onion into small cubes keeping the veggies separate from one another.
• Throw the potatoes into the same cast iron that was used to cook the ground turkey.  Season the potatoes with taco seasoning and let if cook until they are medium soft. 
• Next, add in the chopped onions and continue grilling until all the veggies are fork soft. Total cook time for veggies will be around 20 minutes.
• In a mixing bowl, add the cooked ground turkey, grilled veggies, salsa and shredded colby jack cheese. Fold in the ingredients together. 
• Cut off the top of each bell pepper and remove the inside making the veggie hollow.  Stuff each bell pepper compactly to the top and sprinkle more shredded colby jack cheese over the top. 
• Place the stuffed bell peppers upright in the cast iron and place them back on the grill for another 20 minutes allowing the cheese to melt and soften the peppers.

Nutrition

Calories: 326kcal | Carbohydrates: 32g | Protein: 34g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 325mg | Potassium: 985mg | Fiber: 6g | Sugar: 9g | Vitamin A: 16782IU | Vitamin C: 101mg | Calcium: 169mg | Iron: 2mg

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Every Polish household makes this classic polish dinner consisting of meat and potatoes at least once a week.  Usually made on Sunday’s, families enjoy a delish plate of pan fried pork chop, also known as a schabowy, some mashed potatoes and a creamy cucumber salad.  It is my childhood favorite that my family continues to enjoy generation over generation.  Let me show you how to make this delicious and simple recipe.

Step 1: How to make the perfect polish pork chop.

The main protein for this recipe are tenderized pork chops.  Not all grocery stores have them available.  If that is the case, ask the store butcher to tenderize them for you.

Next, pound them down to a 1/4 inch thickens.  Season with simple salt and ground pepper on both sides and it’s time for the batter.  Traditionally, this includes flour, eggs and plain breadcrumbs. 

To start, dredge the pounded and seasoned pork chops in flour,  next dip it in the egg mixture and finally coat it in the breadcrumbs.

In a large skillet pan, preheat the olive oil. It is important that the oil gets nice and hot as it will evenly fry the batter instead of being soaked into it. Because of the thickness of the pork chop, total cook time is about 5 minutes, flipping it half way through to get an even cook. Once done, set aside on a wire rack to rest.

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Step 2: How to make a Polish creamy cucumber salad.

Also known as a mizeria, this creamy cucumber salad is a staple on Polish dinner tables.  It’s fresh and crunchy with hints of sweetness.

First, peal and slice the cucumber.  Season with salt and let it rest for 5 minutes. This will help the cucumbers release extra moisture.

In a mixing bowl add sour cream, white vinegar, freshly squeezed lemon juice, sugar and chopped dill.  Whisk the ingredients together.

Remove any released water from the cucumbers, gently pat them dry and toss them into the creamy sauce.  Make sure to evenly coat throughout.  Adjust acid or sugar levels to your liking.

Sprinkle more chopped dill over the classic Polish dinner and enjoy!

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Classic Polish Dinner

Pan fried pork chop, mashed potatoes and a creamy cucumber salad are the perfect combo to a classic Polish dinner.

Course Main Course

Cuisine polish

Keyword classic polish dinner, fired pork chop, schabowy, mizeria, cucumber salad recipe sunday dinner, polish recipe, polish cuisine, pan fried pork chop, fried pork chops, grilling recipes, grillin with dad recipes, grililng with dad recipes.

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 2 People

Calories 953kcal

Ingredients

Pork Chop Ingredients

• 4 Tenderized pork chops
• 1/4 cup Olive Oil
• 1 tbsp Salt
• 1 tbsp Ground black pepper
• 1 cup Flour
• 3 Eggs, beaten
• 1 cup Breadcrumbs

Creamy Cucumber Salad Ingredients

• 1 Cucumber
• 1/2 cup Sour cream
• 1 tbsp White vinegar
• 1 Lemon, juiced
• 1 tsp Sugar

Instructions

Pan Fried Pork Chop Instructions

• Using a meat mallet or a heavy pan, pound the pork chops so they are 1/4" thin. Season both sides with salt and pepper.
• Dredge the pounded and seasoned pork chops in the flour,  next dip them in the eggs and finally coat them with the breadcrumbs.
• In a large skillet, preheat the olive oil.
• Slowly, lay down the breaded pork chops in the hot oil and cook for 5-6 minutes, flipping halfway through. You want both sides to be golden brown. Once done, set aside on a wire rack to rest.

Creamy Cucumber Salad Instructions

• Peal and slice the cucumber. Season with salt and allow it to sit for 5 minutes. the salt will help release extra water from the cucumber slices.
• In a mixing bowl add sour cream, white vinegar, freshly squeezed lemon juice, sugar and chopped dill.  Whisk the ingredients together.
• Pat dry the cucumber slices and add them to the sour cream mixture. Make sure to evenly coat throughout.  Adjust acid or sugar levels to your liking.
• Plate the pork chops, cucumber salad and serve with mashed potatoes.

Nutrition

Calories: 953kcal | Carbohydrates: 76g | Protein: 89g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 479mg | Sodium: 1684mg | Potassium: 1812mg | Fiber: 6g | Sugar: 11g | Vitamin A: 876IU | Vitamin C: 7mg | Calcium: 324mg | Iron: 8mg

Check out the Recipes Page for other tasty ideas!

A Polish Zapiekanka is a very common open faced sandwich sold by street vendors all over Poland.  It’s a delicious warm treat covered with sautéed mushrooms and onions, melted cheese and a drizzle of Polish ketchup.  I used to eat these all the time as a kid and now make them at home for my family.  All you need are 4 ingredients to make the perfect street food snack.

Step 1: Sauté the veggies.

The key ingredient in a Polish Zapiekanka are mushrooms and onion.  To start, finely chop the mushrooms along with an onion. On a hot pan or cast iron, melt some butter and add in the chopped veggies.  Over low heat continue to sauté until the mushrooms and onions are soft. 

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Step 2: Time to assemble the Polish Zapiekanka

Street vendors usually make Polish Zapiekanki on the grill giving them a hint of smokiness from the charcoal.  While most Polish people replicate this recipe at home in the oven, I wanted that true flavor from my childhood memories and made mine the old school way on the grill.  

Before you get grillin, you need to assemble the sandwich.  I used a french baguette, but any elongated bread will work.  Just make sure that it’s not thick.  Slice the baguette down the middle to form an open faced sandwich.  Spread some butter for the base and then generously top it with the sautéd veggies.  

Next, shred some soft Gouda cheese over the top.  Mozzarella or cheddar will also work, however, Gouda is most representative of traditional Polish cheese flavor.  

Preheat the grill to 350 degrees and set for indirect heat.  Place the Polish Zapiekanka on the grill and let it heat up for about 5-8 minutes for the cheese to melt over the mushrooms.  

Drizzle some Polish Ketchup and freshly chopped parsley and enjoy!

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Polish Zapiekanka

A Polish Zapiekanka is a very common open faced sandwich sold by street vendors all over Poland.  It’s a delicious warm treat covered with sautéed mushrooms and onions, melted cheese and a drizzle of Polish ketchup.

Course Appetizer, Main Course, Snack

Cuisine polish

Keyword grilling recipes, grilling with dad recipes, grilling with dad recipes., zapiekanka, polish food, polish recipes, sauteed mushrooms, sandwich,

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2 People

Calories 808kcal

Author Maciek Zurawski

Ingredients

• 1 Fresh baguette
• 20 oz Mushrooms
• 1/2 White onion
• 8 oz Gouda cheese
• 1 tbsp Ketchup

Instructions

• Finely chop the mushrooms along with an onion.On a hot pan or cast iron, melt some butter and add in the chopped veggies.  Over low heat continue to sauté until the mushrooms and onions are soft. 
• Slice the baguette in down the middle to form an open faced sandwich.  Spread some butter for the base and then generously top it with the sautéd veggies.  Shred some soft soft Gouda cheese over the top. 
• Preheat the grill to 350 degrees and set for indirect heat.  Place the Polish Zapiekanka on the grill and let it heat up for about 5-8 minutes for the cheese to melt over the mushrooms. 

Nutrition

Calories: 808kcal | Carbohydrates: 77g | Protein: 49g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 129mg | Sodium: 1785mg | Potassium: 1255mg | Fiber: 6g | Sugar: 17g | Vitamin A: 677IU | Vitamin C: 8mg | Calcium: 941mg | Iron: 6mg

Check out the Recipes Page for other tasty ideas!

Growing up, I was never a fan of brussels sprouts.  But this vegetable has come back strong and I wanted to figure out a way to enjoy it.  These balsamic brussels sprouts recipe is savory, sweet, crispy and well, it has bacon which makes everything better.  This very simple dish can be made in the oven, on the grill or the air fryer.  While it’s a great side dish for any dinner occasion, it’s perfect for a Thanksgiving gathering.

Step 1: Prep the brussels sprouts

Nope, that is not a typo.  I used my air fryer instead of the grill.  While this dish can be made on the grill or oven, I opted for the air fryer.  It’s another great appliance in the kitchen that in my house is used most often – by the family.  Not only does it cook food fast, it opens space in the oven for other side dishes when cooking a thanksgiving meal.

To start, wash the brussel sprouts and slice off the tips.  Next, slice the sprouts in half along the long side of the vegetable.

Next, take a few slices of bacon and cut across to make small strips.  Mix it in with the brussel sprouts add a little olive oil and black pepper and throw it all into the air fryer.

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Step 2: Air Fry the brussels sprouts

Yes, I know, I am not grilling anything. While this recipe can be done on the grill, air frying is another great alternative especially during Thanksgiving or any holiday when all the stove, oven and maybe grill are all occupied.

Depending on the amount of brussels sprouts you use, this should take at least 20 minutes.  Open occasionally to mix it around.  When done, bacon should be nice and crispy and the brussel sprouts should be soft.  There will be a few crispy pieces which is OK.  Those add texture to the dish and tastes great!

Step 3: Make the balsamic sauce

The secret to this dish is the balsamic sauce which is added at the end.  It consists of only balsamic vinegar and agave.  If you don’t have agave, honey is a great substitute.  The savory and sweet mix is the perfect balance to the bitter vegetable.  Mix the two ingredients together and pour it over the air fried brussel sprouts.

Top the balsamic brussel sprouts with some crushed pistachios and shredded parmesan and enjoy!

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Balsamic Brussel Sprouts

Growing up, I was never a fan of brussel sprouts.  But this vegetable has come back strong and I wanted to figure out a way to enjoy it. 

Course Side Dish

Cuisine American

Keyword balsamic brussel sprouts, brussel sprouts recipe, airfryer brussel sprounts recipe, thanksgiving, thanksgiving side dish recipe, side dish recipe,, dinner recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6 People

Calories 120kcal

Author Maciek Zurawski

Ingredients

• 1 Brussel Sprouts
• 4 Slices of bacon
• 1/2 tbsp Black pepper
• 1 tbsp Olive oil
• 2 tbsp Balsamic vinegar
• 2 tbsp Agave
• 1 tbsp Crushed pistachios
• 1 tbsp Shredded parmesan cheese

Instructions

• Wash the brussel sprouts and slice off the tip.
• Slice the sprouts in half along the long side of the vegetable.
• Slice bacon across to make small strips.
• Mix it in with the brussel sprouts add a little olive oil and black pepper and throw it all into the air fryer. If using an oven or grill, set it for 400 degrees.
• Depending on the amount of brussel sprouts, total cook time should be around 20 minutes. Open occasionally to mix it around.  When done, bacon should be nice and crispy and the brussel sprouts should be soft. 
• Open occasionally to mix it around.  When done, bacon should be nice and crispy and the brussel sprouts should be soft. 
• In a separate dish, mix together balsamic vinegar and agave and pour it over the air fried brussel sprouts.
• Top the dish with crushed pistachios and shredded parmesan.

Nutrition

Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 694mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.2mg

Check out the Recipes Page for other tasty ideas!

I saw my friends from socal make these amazing Salsa Verde Pulled Pork Tacos at the recent food festival and decided to replicate this recipe for Taco Tuesday! The tenderness and smokiness of the pulled pork mixed in with the charred and spicy homemade salsa verde and pickled onion make for an amazingly refreshing meal.

Want more savory taco recipes, check out my leftover prime rib tacos or a fan favorite the marinated steak tacos.

Ingredient List for Salsa Verde Pulled Pork Tacos.

• Pork shoulder: depending on how many people you are cooking for, try to stay under 10 lbs. Make sure to get a bone-in pork shoulder.

• Roasted veggies: use tomatillos, jalapenos, white onion, garlic and roma tomatoes for the salsa verde.

• Limes: adds a fresh burst of zestiness to break up the salsa heat from the roasted veggeis

• Seasoning: taco seasoning has the perfect balance of cumin, paprika and lime.

• Tortillas: I used flour street taco tortilla’s for this recipe. Corn tortillas will work great too.

• Red Onion: used to make pickled onion.

• Vinegar: the brine to pickle onion.

Get the pork ready.

This recipe is definitely not a last minute dinner choice.  It is a process that needs time for the meat to cook through nice and slowly while containing the tenderness and flavorfulness of the pork as well as the seasoning that’s applied throughout.

Next, take a look at the fat cap. It should be no more than a 1/4 inch thick. Slowly trim off any extra layers of fat. Take your time and remove a little bit a time. This fat will not render down making for one unpleasant fatty bite.

When the fat is trimmed, we can now score the fat cap in a checkered pattern. Do not go too deep, just enough to cut through the fat. Scoring allows the seasoning and smoke to penetrate deeper into the meat locking in those amazing BBQ flavors. 

Finally, coat the entire bone in pork shoulder with Tabasco Sriracha sauce which will work as a binder for the seasoning. This adds a delicate outer layer of spice to the pork.

For the seasoning, I use Dad’s Taco seasoning. It has the perfect balance of classic Mexican flavors with cumin, salt, lime juice and mild heat. DON’T BY SHY with the seasoning. This is a very large piece of meat. You don’t want bland pulled pork, coat heavily. Make sure to season all sides of the pork shoulder.

Pat the seasoning down vs. rubbing to avoid any of the spice from falling off.

Set aside the seasoned pork shoulder in room temperature for about 30 minutes and allow it to sweat which opens up the meat to absorb all those wonderful spices.

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How to make homemade salsa verde.

The salsa verde is a key component for this pulled pork taco recipe.  To start off, char some jalapeños, tomatillos, serrano peppers, a roma tomato and white onion. On a foil sheet, place 4 cloves of garlic, drizzle some olive oil and salt, close shut and place it directly on the coals for roasting. Make sure to turn the veggies around every minute for an even char throughout.

Next, in a food processor, throw in the veggies along with a cup of water, chicken bullion, salt, freshly squeezed lime juice, green onion and a batch of cilantro. Blend it all together leaving a slightly chunky consistency for texture.

2 Step Method for Making the BEST Classic Pulled Pork

In order to make the best classic pulled pork, the cooking process requires most of the day to achieve tender, juicy and flavorful meat. The first step will give us that delicious smokey flavor and the next will get it fall apart tender.

The pork shoulder has a lot of fat and connective tissue that needs to render down. This takes time. Patience is key here.

Smoke low and slow

Preheat your grill or smoker to 250 degrees Fahrenheit and set it for indirect heat. I used my Weber Searwood Pellet Grill for this cook.

Place the seasoned pork shoulder directly on the grates and let if smoke away.

For the first 4 hours, leave the pork should on the grill. Do NOT peek. Let the grill do its magic. After that, you should start to check the bark and see if is not drying out. If so, pour a little bit of apple cider vinegar into a spray bottle and spritz the pork every hour. This helps keep the meat moist and helps prevent the bark from burning.  It does not impact the flavor of the meat.

Depending on the size of the shoulder, you should estimate 1.5 hours/lb. Total cooking process will last 7-9 hours. By this time, the internal temperature on the pork will read around 170-175 degrees.

What makes pulled pork so tender?

The long smoking process is what makes the meat so tender, that it falls off the bone.  In order to keep the moisture and prevent the protein from drying out, you need to wrap it for the final cook.

Once the grilled pork shoulder reaches 170 degrees, place it in an aluminum pan and pour half of the homemade salsa verde over the meat.  Seal it off with a sheet of foil. The wrap will help keep all the moisture inside the cook and allow the sauce to penetrate through the meat and infuse it with all those amazing refreshing socal flavors.

Leave the salsa verde pork on the grill for another 2-3 hours or until the internal temperature reaches 204 degrees.

Remember to rest classic pulled pork when done.

When the pork is fork tender, it’s time for the rest. Move the wrapped pork into an insulated cooler or a turned off oven and leave it to rest for 1 hour. Remember, this is a very large piece of meat that has been on the grill for 7-9 hours. It needs time to allow all the juices to redistribute throughout the meat.

When it’s ready, start by removing the bone. If perfectly cooked, the bone should come out clean and without any resistance.

Keep the salsa verde pulled pork in the aluminum pan and using heat resistant gloves, start shredding the meat. I like using glove liners under my nitrile gloves for heat protection. Mix the pork with the rendered juices adding flavor to the dish.

How to make pickled onions.

I get asked a lot on how to make pickled onion.  The process is very simple.  Start off by slicing an entire red onion.  Place the sliced pieces into a mason jar.  Next, in a sauce pan, bring to a boil, water, white vinegar, sugar, salt, peppercorns and crushed red pepper. Pour the mixture into the mason jar and seal shut.  Set aside for it to cool off while the pulled pork is still smoking.

Assemble the Salsa Verde Pulled Pork Tacos

Finally, it’s time to enjoy the cook after many hours of cooking and patience!  Take your taco of choice, corn or flour, place a hefty amount of pulled pork on it, add more salsa verde, top it all off with a pickled onion and cotija cheese and enjoy your salsa verde pulled pork tacos. Enjoy!

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Beef

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Salsa Verde Pulled Pork Tacos

The tenderness and smokiness of the pulled pork mixed in with the charred and spicy homemade salsa verde and pickled onion make for an amazingly refreshing meal.

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword dinner recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes., salsa verde pulled pork tacos, taco recipes, pulled pork recipes, how to make pulled pork, salsa verde recipe, pork recipes, grilling recipes, grillin with dad recipes, food recipes

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 8 People

Calories 396kcal

Author Maciek Zurawski

Ingredients

Pulled Pork Ingredients

• 6 lbs Bone in pork shoulder
• 2 tbsp Hot sauce
• 4 tbsp BBQ rub
• 1/2 cup Cotija cheese

Salsa Verde Ingredients

• 6 tomatillos
• 2 Jalapenos
• 2 Serrano peppers
• 1 Roma tomato
• 4 Garlic cloves
• 2 Limes
• 1 Batch of cilantro
• 1 Batch of green onion
• 1/2 White onion
• 1 tbsp Olive oil
• 1 tbsp Salt
• 1 tbsp Chicken bullion
• 1 cup Water

Pickled Red Onion Ingredients

• 1 Red onion
• 1 cup White vinegar
• 1 cup Water
• 1 tbsp Salt
• 1 tbsp Sugar
• 1 tbsp Crushed red peppers

Instructions

• Coat the entire pork shoulder with hot sauce and season with your choice of BBQ rub.
• Set up the grill for indirect heat at 250 degrees.
• Place the seasoned pulled pork on the grill and let it smoke for about 4 hrs or until it reaches 170 degrees internal temp.
• For the salsa verde, start off by charing the jalapeños, tomatillos, serrano peppers, roma tomato and white onion. Also on a foil sheet, place 4 cloves of garlic, drizzle some olive oil and salt, close shut and place it directly on the coals for roasting.
• In a food processor, throw in the veggies along with a cup of water, chicken bullion, salt, freshly squeezed lime juice, green onion and a batch of cilantro. Blend it all together leaving a slightly chunky consistency for texture
• For the pickled onion, start off my slicing an entire red onion. Place the sliced pieces in a mason jar.
• In a sauce pan, bring to a boil, water, white vinegar, sugar, salt, peppercorns and crushed red pepper. Pour the mixture into the mason jar and seal shut.
• Back to the pork. Once the grilled pork shoulder reaches 170 degrees, place it in an aluminum pan and pour half of the homemade salsa verde over the meat.  Seal it off with a sheet of foil and let it continue cooking for another 2-3 hours until the internal temp of the pork is 204 degrees.
• Remove the bone and shred the meat, mixing it in with all the rendered juices.
• Assemble the taco per your liking with the pulled pork, salsa verde, pickled red onion and cotija cheese.

Notes

• Try to purchase a bone-in pork shoulder.  Helps cook more evenly.
• If you are not a fan of mustard in general, use hot sauce or Worcestershire sauce as the binding agent.
• For the first 4 hours, leave the pork should on the grill. Do NOT peek inside. Let the grill do its magic. After that, you should start to check the bark and see it is not drying out.
• At this stage of the cook, no more smoke will penetrate the meat. It’s OK to finish the cook in the oven.
• Tenderness is key. This will help make the pork shreddable. The final temperature on a classic pulled pork can range anywhere from 200 to 205 degrees, so be patient. If the probe is not going into the meat smoothly, it’s not done.  Keep cooking. This is where a lot of the mistakes are made. Pork is removed too soon and the meat ends up dry and tough.

Nutrition

Calories: 396kcal | Carbohydrates: 8g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 153mg | Sodium: 646mg | Potassium: 923mg | Fiber: 2g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 3mg

Check out the Recipes Page for other tasty ideas!