- 1 package of lasagna noodles - your preference for oven ready, or not.
- 2 cloves of garlic, grated or pressed.
- 1 medium sized onion, diced.
- 1 can of diced tomatoes.
- 2 cans of tomato sauce.
- 6 fresh basil leaves, chopped.
- 1 tbsp. of Italien seasoning blend.
- 1lb. of ground beef.
- 4 italien style sausages, cassings removed, these sausages are perfect for this recipe.
- 4 cups of freshly grated mozzarella cheese.
- 1 package of ricotta cheese, crumbled.
- 1 cup of grated fresh parmesan cheese.
Step 1 Sweat the diced onion in a large pot; once they become a little translucent, add the garlic. Pour in the tomatoes, and tomato sauces. Add the basil and bring to a simmer while you gather all of the other ingredients, about 30 minutes.
Step 2 While the tomato sauce is heating, brown both the sausage and the ground beef with the Italien seasoning blend.
Step 3 Boil your noodles until they're mostly cooked- less than al dente- if you purchased noodles that need to be boiled. If you bought oven ready noodles, you can skip this step.
Step 4 Once you have the ricotta crumbled, mozzarella and parmesan shredded, and all of the other ingredients lined up, it's time to assemble your lasagnas. I was able to fill two 9x9-inch baking trays. Spray your baking trays with nonstick and start layering. Begin with a scoop of tomato sauce on the bottom. Layer noodles, followed by mozzarella, ricotta, meat and more sauce. When you put down the next noodle layer, lay them in the opposite direction from the first layer. This will help keep your lasagna together. Repeat the layering process up to the next layer of noodles. On top of the last layer of noodles. On top of the last layer of noodles add mozzarella, and then parmesan.
Step 5 If you're eating right away, preheat your grill to 400F.
Step 6 Bake the lasagna, uncovered, for 25 to 35 minutes, over indirect heat until the top is golden and crispy, and everything is hot and gooey inside.
Step 7 Serve immediately with your favorite sides like this Hassleback Garlic Bread. One tray of lasagna will feed 6 people.
Step 8 If you're freezing these, wrap securely in foil. Thaw overnight in the fridge, and cook as per #5 and #6 above.
Quick BBQ Pizza Dough- Garlic Style
- 2 cups of all purpose flour, unbleached + more for rolling.
- 1/4 cup freshly grated parmesan cheese.
- 2 1/2 tbsp. of garlic powder.
- 2 1/2 tsp. of baking powder.
- 1/2 cup of butter, diced.
- 2/3 cup of milk.
- 1/4 cup of butter, melted.
- 3 cloves of garlic, grated or crushed.
- 2 tbsp. of cornmeal for baking.
Garlic Butter And Toppings
- 1/4 cup of butter, room temperature.
- 2 cloves of garlic,grated.
- 2 tbsp. of chopped fresh parsley (2 tsp. dried)
- 1 tsp. of rosemary
- 1 1/2 cups of shredded mozzarella cheese.
- 1/2 cup parmesan cheese.
Step 1 Start by making the compound butter for the recipe. Mix the butter with the garlic, parsley, and rosemary. Either store them in the fridge or wrap it in waxed paper then let it marinate for at least 2 hours. The more it sits, the better the garlic butter flavor will be.
Step 2 Place your pizza stone on your cold grill, and preheat them together to about 400F.
Step 3 Using a fork, blend all the dry ingredients for the dough. With your hands, break the butter into chunks and smoosh it together with the flour mixture. When it's like bread crumbs, slowly add the milk, mixing until it makes a ball. Kneed it until the dough is smooth.
Step 4 Roll the dough out on a lightly floured surface. There should be enough dough there to make a 10 to 12-inch round pizza. Make sure that the dough is a little more than 1/4-inch thick.
Step 5 Melt the garlic butter and brush one side of the dough with the garlic butter. Carefully transfer the dough to a pizza peel coated with a little flour or corn meal. Place the dough, butter side down, on your pizza stone, or directly onto the grill to cook for 5 minutes.
Step 6 After 5 minutes, flip the dough over and brush again with butter. Sprinkle some parmesan, followed by a healthy helping of mozzarella. Top the mozzarella with more parmesan. Grill the garlic fingers for another 3 to 5 minutes, or until the cheese is melted and starting to crisp up.
Step 7 Remove the garlic fingers from the grill to a cutting board. Turn off the grill and allow it and the pizza stone to cool toghether.
Step 8 Slice the garlic finger slab in half, then cut it into sticks for an enjoyable garlic finger experience.
Macaroni And Cheese
- 450g. of uncooked cavatappi noodles (double elbow).
- 4 slices of bacon, cooked how you like it.
- 2 medium onions, sliced.
-2 tbsp. of butter.
- 1 cup of flavoured bread crumbs.
- 2 to 3 tbsp. butter, melted.
- 3 tbsp. of butter.
- 3 tbsp. of flour +/-.
- 1 cup of heavy cream.
- 3/4 cups of milk.
- 2 tbsp. of herb and garlic cream cheese.
- 2 to 2 1/2 cups of grated Havarti cheese.
- 1 tsp of spicy rice seasoning (piri-piri- seasoning)
- salt and pepper to taste.
Step 1 Set a pot to boil while you grate the Havarti. Preheat the grill to 400F and prepare for indirect grilling.
Step 2 Once boiling, cook the noodles for one to two minutes less than the suggested package cook time. You want the noodles just the slightest bit underdone. When they're cooked drain and set aside.
Step 3 While the pasta is going, fry off the bacon and caramelize the onions over medium-low heat with the butter.
Step 4 For the sauce, melt the 3 tbsp. of butter in a saucepan. Whisk in the flour and cook for about a minute, add more flour, 1 tsp. at a time if the flour has not soaked up all of the butter. Add the heavy cream a few tablespoons at a time, whisking between each additions, until fully incorporated. The flour mixture will become oddly lumpy during the first few additions of cream, but this is normal. Keep adding cream until you have a very thick, smooth base.
Step 5 Whisk in the milk. Heat the milk mixture until it is beginning to steam and thicken. Add the cream cheese, and begin adding Havarti, stirring until completely incorporated each time. Feel free to reserve some cheese for topping. Add the spicy rice seasoning, taste the sauce and add salt and pepper as needed. If the sauce is perfectly thick right away, you will want to add a little more milk to make it the tiniest bit too runny.
Step 6 Assembly time! Add the noodles to an oven safe dish that has been sprayed with nonstick. Break up the bacon, and stir it into the noodles along with the caramelized onion. Pour the cheese sauce over everything and make sure it's all mixed through.
Step 7 In a small bowl, combine the seasoned crumbs and melted butter (and leftover cheese if you saved any). Sprinkle this evenly over the top of the macaroni and cheese. Bake over indirect heat on the grill for 20 mins, or until the tp is crispy and everything is hot and bubbly. Serve immediately.
- 1 package, 600g of cheese,beef,or sausage tortellini.
- 2/3 cup of panko breading.
- 2 tsp. of garlic powder.
- 1 tsp. of salt.
- 1/2 tsp. of chili powder.
- 1/3 cup of freshly grated parmesan cheese + more for toppings.
- 1/4 cup of butter, melted.
- nonstick spray.
- 1 cup of marinara sauce or cheese sauce.
Step 1 Preheat your grill to 400F. Prepare for indirect grilling.
Step 2 In a heatproof bowl, melt the butter. Toss the tortellini with the butter until they're well coated.
Step 3 In a seperate bowl, combine the panko, garlic powder, salt, chili powder, and parmesan cheese. Toss the tortellini with the breading mixture.
Step 4 Spray a baking sheet with non-stick spray and arrange the tortellini in a single layer on the sheet.
Step 5 Bake the tortellini for 7 minutes over indirect heat and then flip them over, baking the rest of the time, until golden brown and crispy.
Step 6 Top the hot tortellini with the remaining parmesan cheese and then serve with your favorite dipping sauces.
- 6 to 8 chicken thighs, boneless, skinless.
- 1/3 cups of cornstarch.
- 1 tsp. of salt.
- 1 tsp. of pepper.
- 2 tsp of Chinese five spice powder.
- 2 tbsp. of peanut oil, or other high temperature oil.
- 1/4 cups of honey.
- 1/4 soy sauce.
- 3 tbsp of rice wine vinegar (substitute 50/50 for red wine vinegar and sake/white wine).
- 1 clove garlic, grated.
-1 1/2 inch knob of ginger, grated.
- 1 1/1 tsp. of sesame oil.
- Pinch of red chili flakes.
- Rice and seasonal vegetables for serving.
Step 1: Cut the chicken into bite sized pieces and pat dry. In a shallow dish, mix the cornstarch, salt, pepper, and Chinese five spices. Toss the chicken chunks in the cornstarch mixture to coat. Set aside.
Step 2: In a bowl, mix the honey, soy, rice wine vinegar, garlic, ginger, sesame oil, and chili flakes.
Step 3: Turn on one of the main burners on your grill and set a baking sheet over indirect heat. Or use this time to cook your favorite veggies and even rice on the main burners while you cook the chicken using the side burner. I recommend trying Yaki Onigiri, a perfect side dish. Preheat the Napoleon Stainless Steel Wok over medium-high heat, on the side burner, or power burner of your grill. Add half of the peanut oil and heat until shimmering.
Step 4: Stir fry half of the chicken until it is golden on the outside and cooked through, about 3 to 5 minutes. Remove the cooked chicken to the pan on your preheated grill to stay warm while you cook the other half of the chicken.
Step 5: When all of the chicken is cooked, add the chicken that was keeping warm back into the wok. Pour the sauce over everything, and simmer until the chicken is coated and the sauce reduced to a syrupy goodness that coats everything.
Step 6: Serve this dish on a bed of rice, or alongside Onigiri, and definitely with your favorite veggies. Don't forget the chopstick!
Bacon Wrapped Chicken Bites
- 6 to 8 boneless, skinless chicken thighs.
- salt and freshly ground black pepper to taste.
- 1 package of regular cut bacon.
- 1/4 cups of maple syrup.
- 2 tbsp. Dijon or spicy mustard.
- 1 tsp. Lime juice.
Step 1 Preheat the grill to 425F. Prepare for indirect grilling. If you're concerbed about the bacon drippings, place a drip tray under the grids where the bites will be sitting.
Step 2 Slice the chicken thighs into 2-inch wide strips. Season the chicken with salt and black pepper. Wrap each chicken bite with half a slice of bacon, or a whole one if you need more.
Step 3 In a small dish, combine the maple syrup, Dijon mustard, and lime juice.
Step 4 Place the bites on the grill, seam side down, over indirect heat. Brush the tops of each bite with the maple syrup mixture. Close the lid and let them cook for 10 minutes.
Step 5 Flip the bacon bites and brush them again with the maple mixture. Allow them to cook an additional 10 minutes.
Step 6 When the bacon bites are done, they should look shiny and glazed with some crispy bits. Keep brushing and flipping until they're done.
Step 7 Serve hot with blue cheese dip, ranch, or even more maple syrup. Don't forget some drinks.
Smokehouse Maple Chicken Legs
- 8 chicken legs, or breasts.
- 1/2 cups of La Grille Smokehouse Maple Wet Rub.
Step 1 Toss the chicken legs in the wet rub and set aside to marinate while the grill preheats.
Step 2 Preheat your grill to 425F.
Step 3 Grill your chicken over direct heat, spooning any leftover rub onto the chicken. It should be about 5 minutes per side for legs, 7 to 10 minutes if you're doing breasts.
Step 4 Serve these chicken legs right away with a salad and steak cut fries for a delicious and fast meal that everyone will enjoy.
Step 5 Yep, it was that easy.
Perfect Apple Pie On The Grill
- 2 1/2 cups of all purpose flour.
- 1/2 tsp. salt.
- 1 cup of butter, chilled and cut into cubes.
- 1/2 cup of cold water.
- 8 cups of tart apples, 8 fist sized or 4 huge, peeled and sliced.
- 2 tbsp. Lemon juice.
- 1/2 cups of brown sugar.
- 3 tbsp. all purpose flour.
- 1 tbsp. Cinnamon.
- 1/2 tsp. cloves.
- 1 tsp. Nutmeg
- Pinch of salt.
Step 1 Whisk toghether the salt and flour in a large bowl. Using a pastry knife, cut in the butter until the flour resembles coarse crumbs. Stir in the water, a little at a time, until the mixture forms a ball. Divide in half and cover with plastic wrap. Refrigerate for 4 hours to overnight.
Step 2 1 1/2 hours before you are ready to use the pie crust, peel and slice the apples thinly. Stir in the lemon juice, brown sugar, flour, cinnamon, cloves, nutmeg, and salt. Allow the apples to marinate in the fridge until you have rolled out the piecrust.
Step 3 Preheat your grill to 375F and prepare for indirect grilling.
Step 4 Flour your work surface and roll out half of the dough into a rough circle. Lightly butter the pie plate. Line the buttered pie plate and trim the excess pastry with a knife. Roll the second half of the dough out. You can go as plain or fancy as you want with the top, but have it ready to go on top as soon as you place the filling into the pie plate.
Step 5 Spoon the filling evenly into the lined pie plate. Try to avoid any excess liquid that the apples may have produced. Top the apple pie filling with your remaining dough. You can do the lattice pattern, use a cookie cutter and layer the shapes, or just go plain and slice a small circle in the center with 4 slits. Remember to pinch the edges of the top pastry together with the bottom pastry.
Step 6 Bake the pie over indirect heat for 45 minutes to 60 minutes, or until the crust is golden brown and the filling is tender when poked with a knife.
Step 7 Allow the pie to cool enough to eat immediately, or place the pie immediately into the fridge to cool overnight if not serving right away. This pie will also freeze well if you aren't using it for a week up to a month.