Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

Are you ready for some football??? I am, well kind of. I’m a little more into the food this year than I am the football since my team didn’t make it to the big game. But that’s ok. I’ll watch the game and hope for a really good game (not a boring blow-out for those who actually watch football). For some reason, I only make wings for football games. My husband loves chicken wings and drums. The other week I asked him to come with me to the produce and meat market. I hadn’t visited since before I got pregnant. It’s a little bit of a drive and well it has a very “meat market’ like smell. That smell doesn’t typically bode well with pregnancy. So I had him tag along since I really wanted to stock up on some meat and not rack up my grocery bill (which I’ve done for months now).
Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

The first thing he went to while in the meat market was chicken wings… so naturally I agreed that I would make him wings. When I asked Jon what type of wings he wanted he said I could choose since he knew I would want to blog about it (smart and nice husband, right)!?!?

Asian Wings with STOK Grills

The weather was beautiful out the day I made the wings, so I knew I wanted to throw them on the grill, and once I figured that out it was time for me to work on the sauce. Just a side note, we got our STOK grill last fall. Our old grill was passed down to us when we moved in together 7 years ago. Needless to say, it had seen better days. When the folks at STOK sent us the grill we were more than “stoked”, this grill is amazing. Smaller than our former grill (I was a little concerned), but after cooking on it for the first time I knew I didn’t need to be concerned. We have more than enough room, 4 burners and best of all it cooks evenly! The grill also has the  coolest inserts ever. We both fight over who gets to grill now.

I decided on a sweet and spicy Asian sticky sauce. I figured he might enjoy the sweet and spicy and wouldn’t need anything to dip them in like bleu cheese or ranch dressing. He loved the wings and devoured the dozen I made for him in less than 10 minutes. At that point, I realized, I really need to make chicken drums and wings for him more often.

Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

So whether your watching the big game for games-sake or just watching it to have an extra excuse to eat football food give my recipe for Grilled Sweet and Spicy Asian Sticky Drums a try!

Katie Original Recipe

Sweet and Spicy Asian Sticky Wings

Sweet and Spicy Asian Sticky Wings

Ingredients

  • 1/4 cup soy sauce
  • 1 tbsp hoison sauce
  • 1 tsp oyster sauce
  • 1/4 tsp ground ginger
  • 1 tbsp garlic, minced
  • 1/4 tsp cayenne pepper
  • 1 dozen mini chicken drums

Directions

  1. In a bowl, combine sou sauce, hoison sauce, oyster sauce, ground ginger, minced garlic, and cayenne pepper. Place half the sauce in a zip-top baggy, reserve the rest of the sauce for after the wings are cooked. Add chicken drums to the baggy. Refrigerate and marinate for at least 30 minutes.
  2. Preheat the grill, add chicken drums to the grill. Grill for 15 minutes, turning every 5 minutes. Make sure internal temperature reaches 165 degrees Fahrenheit.
  3. Remove drums from the grill and toss with the remaining sauce from the bowl. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/01/grilled-sweet-and-spicy-asian-sticky-drums/


read more

Grilled Corn & Poblano Guacamole from KatiesCucina.com

Y’all. I love guacamole. By far I think this is the best guacamole recipe I’ve ever created. Minus my classic guacamole that I make rather often. I was partly inspired to make this recipe after making grilled corn chowder. I had a leftover ear of corn on the cob and a poblano pepper, both already grilled and sitting in my refrigerator waiting for me to make something of them.

Grilled Corn & Poblano Guacamole from KatiesCucina.com

By combining both grilled items made for the most flavorful and smokey guacamole I could have ever dreamed of! Bite after bite I felt like I was in a gourmet Mexican restaurant–not at home! That is one of the luxuries of cooking at home. You can create food that would cost double if not triple the amount that a restaurant would charge.


read more

Grilled Corn Chowder from KatiesCucina.com

Grilled Corn. I can’t get enough of it in the summer months. It wasn’t until last year that I started enjoying grilled corn. Earlier this month, while cruising the Caribbean I got caught up on some of my magazines on one of our sea days. As I flipped through the magazine this recipe for Grilled Corn Chowder popped out at me. I read through the recipe and flagged it to make when I got back home. And that I did…

Grilled Corn Chowder from KatiesCucina.com using the @OXO Corn Stripper

I also reached out to OXO to try out their corn stripper tool. If there is one thing I hate in life it is cutting corn of the cob. The kernels go everywhere and before I know it my kitchen is a mess. My husband was not happy to see yet another “kitchen gadget” arrive at our home, but I promised him this would be one gadget that would get great use–especially in the summer! I used it and we were both in awe… awe at how clean the kitchen was and how quickly I was able to cut off the corn off the cob in no time! Seriously, if y’all make lots of corn recipes or have a picky eater who refuses to eat the corn off the cob (or like me lacked front teeth for multiple summers in a row growing up), you will want to invest in the corn stripper.

Grilled Corn Chowder from KatiesCucina.com

I know some of you may be thinking that I’m out of my mind to be making soup in the summer… I’m not… well ok, maybe. But for those who know me in real life I’m a soup connoisseur and love to eat soup all year round. This grilled variety hits the spot and even better its vegetarian friendly!

Adapted from Better Homes and Garden July 2013

Grilled Corn Chowder

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 4

Grilled Corn Chowder

Ingredients

  • 4 ears of fresh sweet corn, husked and silks removed
  • 1 poblano pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1 tbsp garlic, minced
  • 1 tsp cumin
  • (1) 14oz can vegetable stock
  • 1 medium potato, peeled and cubed
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 cups whole milk
  • Cilantro and Lime for garnish

Directions

  1. Preheat your grill to medium heat. Grill the corn and poblano pepper for 15 minutes. The pepper should be charred and the corn should be tender with some grill marks. Remove from the grill and let the corn and pepper cool to room temperature. When the corn is cool enough to handle, using the corn stripper, remove the kernels off the cob. You'll also want to remove the skin off the poblano pepper, slice it in half, and remove the seeds. Set both corn and poblano pepper to the side.
  2. In a large soup pot, heat oil and butter over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add the cumin and cook until fragrant about 1 minute. Stir in 1-1/2 cups of grilled corn kernels, vegetable stock, and peeled and chopped potato. Mix well and bring to a boil then reduce heat. Simmer, covered, for 10-15 minutes until the potato is cooked (stir occasionally).
  3. In a bowl add the flour, salt, and pepper and mix. Then stir in the whole milk into the flour mixture. Stir until smooth.
  4. Gradually stir the whole milk mixture into the soup as well as half of the poblano pepper. Cook for five minutes, stirring until slightly thick and bubbly. Using an immersion blender, puree the mixture to desired consistency. Ladle soup into bowls, top with remaining grilled corn kernels, chopped poblano pepper, and cilantro.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/07/grilled-corn-chowder/


read more

 Asian Beef Skewers from KatiesCucina.com #grilling #FlavorsOfSummer

I’m a big fan of skewers on the grill. Or kabobs if you prefer to call them that. They are (in my mind) perfect for entertaining. You can put together a head of time and then throw them on the grill once your guest arrive. I’ve found that when I entertain with skewers my guest think its something fancy–I guess skewers could be fancy? I’ve made these Asian Beef Skewers a few times now both for my husband and I and while entertaining. Each time, I’ve found that we have none left. Back in January, we had our good friends over for dinner. We typically go out to eat with them every other week. But this time I suggested everyone come over for dinner and I would cook. I made my Baked Vegetarian Southwestern Egg Rolls with Avocado Buttermilk Sauce to start with. While everyone was eating I prepped all the veggies and meat. Then I put all of our friends to work. We had a “skewer” party. Some made it a race and others were oh-so gentle with every piece of vegetable and meat. I’m one of them that made it a race–I wanted to get on with the “par-tay”. I made these Asian Beef Skewers, a grilled chicken skewer and my shrimp boil kabobs. We had so many skewers on the grill that we had to cook in two batches. Mind you we probably had 40 skewers for like 6 people. I recognize I tend to go a bit over board when making skewers, because I want to ensure that everyone has enough food.


read more

 Make these super Simple Grilled Chicken Sausage Skewers from KatiesCucina.com #FlavorsOfSummer #Recipe #Grilling

The other day, we kicked off our virtual picnic week in conjunction with The Flavors of Summer. Summer is my favorite time to cook and entertain. Over the past few years I’ve really embraced grilling. I use to think it was a “man’s job” to grill. Puhhh… what was I thinking? I was always intimidated and just couldn’t get my food to cook right. Then one day I decided I was going to tackle and overcome my fears of the grill… now I would like to think I’m the grill master!

Make these super Simple Grilled Chicken Sausage Skewers from KatiesCucina.com #FlavorsOfSummer #Recipe #Grilling

This recipe for my Simple Chicken Sausage Skewers is a perfect beginner grilling recipe. Skewers in general are very easy to do on the grill. I chose to use Johnsonville® Chicken Sausage Chipotle Monterey Jack Cheese links. They are full of flavor and have little pockets of cheese that ooze out of them. Not ooze out like make a mess all over the grill but tiny little cheese bubbles! They are great have 50% less fat than pork smoked sausage! I played on the idea of sausage and pepper skewers similar to my  Grilled Italian Sausage w/ Grilled Sweet Peppers recipe that I love to make. Since this has a smoky chipotle flavor I paired it with a spanish rice and jazzed up a bag salad by adding chili powder to the caesar dressing and lots of fresh vegetables. It was a perfect summer time meal! Just light enough to partake in dessert afterwards.

Katie Original Recipe

Chicken Sausage and Bell Pepper Skewers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 large skewers or 8 medium skewers

Chicken Sausage and Bell Pepper Skewers

Ingredients

Directions

  1. Preheat grill to medium heat. While grill is preheating cut chicken sausage in 1-inch pieces. Begin skewering peppers, onions, and chicken sausage.
  2. Grill on medium heat for 10 minutes (turning half way through). Remove from grill and enjoy.

Notes

*To prevent skewers from burning soak them in water for at least 15 minutes.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/06/chicken-sausage-and-bell-pepper-skewers/

Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.

Don’t forget to enter the Flavors of Summer Giveaway



read more

Lemon Bruschetta Pasta with Grilled Chicken from KatiesCucina.com

Bruschetta. How I love thee. I could eat bowls full of tomato and basil bruschetta. It had been a few years since last making a bruschetta chicken pasta. It use to be my go-to meal and to be honest I have no clue why it fell off the radar. I never blogged about it, so that right there tells me that I think its been almost 4 years since I’ve last made it. If I didn’t blog about it most likely it can be dated as a pre-blog recipe. When I made the recipe I would use a soup-mix pouch to get a lot of the flavors. I did not have the mix on hand and figured I would create my own version using fresh ingredients and flavors!


read more

Grilled Greek Pork Tenderloin from KatiesCucina.com #grilling #recipe

Can you believe the first day of Summer is this Friday? To kick off summer early I’ve paired up with some of my favorite blogging friends to host another progressive dinner party. This time it’s all about summertime entertaining.  Last virtual progressive dinner party, I brought mini crab cakes w/ cilantro lime sauce that were out of this world amazing! This time around, I’m finally sharing my coveted recipe for Grilled Greek Pork Tenderloin.

Grilled Greek Pork Tenderloin from KatiesCucina.com #grilling #recipe

I started grilling my pork tenderloins about two years ago. I can honestly say that I’ve made this dozens of times over the past few years. It’s one of my go-to grilling recipes whenever I’m entertaining. Or if I’m in a pinch and have no clue what to make for dinner… this is what I make! I pair it with my favorite summertime Greek salad (which I’ll share with you tomorrow) and my feta and herb mashed potatoes. Even those who don’t typically like pork–LOVE this recipe. That’s why I think it’s ideal to bring to my summertime progressive dinner party!


read more

Spicy Beef Sliders from KatiesCucina.com #grilling #recipe #recipesfromtheheart

Today’s event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim’s dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society and also to the Canadian Hospice Palliative Care Association. Hospice was a key element during Kim’s father’s battle with cancer. They made it possible for Kim to care for him at home. So please show your support and donate if you can. You can also contact your local Hospice and donate directly to them if you wish. A little goes a long way!

Spicy Beef Sliders from KatiesCucina.com #grilling #recipe #recipesfromtheheart

In honor of todays event which also coincidentally falls on father’s day I decided to share what everyone dad loves best… Spicy Beef Sliders!  The majority of the heat can be found not only in the beef patty but also in the spicy sauce that is made to go on the slider. This is a nice twist to the everyday slider.

These spicy beef sliders are also a spicy way to kick cancers butt! I’ve had a few family members whom I’ve lost to this horrible disease; my grandmother and my uncle to name a few. In this day in age, we should have a cure for cancer already–yet we still don’t!  Today’s post is truly dedicated to all those we’ve lost to cancer.


read more

Grilled Parmesan and Pepper Asparagus via KatiesCucina.com #recipe #sidedish #grilling

I hope everyone had a wonderful Memorial Day! I spent the last few days unplugged (as much as possible) and spending much needed time with my husband and friends! It’s always nice to step back and enjoy life a little bit. Something I’ve been doing less and less as Katie’s Cucina continues to grow. I’m excited to share that a close friend of mine is starting a virtual assistant business and I’ve hired her on to help me with both Katie’s Cucina and Sew Woodsy. She starts this week and I could not be any happier with my decision! Having a virtual assistant is going to help me focus on the things I really want to do… cook and create!


read more

Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

Memorial Day is this weekend. How did that happen? In case you’re entertaining I have a few delicious and easy-to-make grilling recipes to help you out this coming Memorial Day weekend. I love a good shrimp boil! But to be honest, I’ve never done it the traditional way… I’ve always done a grilled shrimp boil.

Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

A few years back I started making shrimp boil kebabs. They are great, but lets face it kebabs take time for skewering and take extra room on the grill. Why not dump all the shrimp boil contents on the top of the grill and let them sizzle for a few minutes. This recipe for a grilled shrimp boil is what I like to call easy entertaining. You can serve this up in large pasta bowls, on a large platter, or do what traditional shrimp boil practice is and serve it on top of the newspaper. I like minimal cleanup so when I make this recipe I like to serve everyone there portion of the grilled shrimp boil in large pasta bowls and I put a big bowl in the center of the table for shrimp peals and corn cobs!

Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

I also want to add that its rare of me to photograph food in its element. I’ve been making this recipe for years and when I started thinking about how I wanted to photograph the grilled shrimp boil I realized I should do it on top of the grill. So as our dinner cooked I began photographing making this one of few hot dinners my husband and I could enjoy! That is true food blogger style… I rush home and hurry up and cook so that way if I plan on photographing dinner that night its done as soon as possible for optimal lighting!

Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

Katie Original Recipe

Grilled Shrimp Boil

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4

Grilled Shrimp Boil

Ingredients

  • 2 cups baby Yukon potatoes
  • 1 tsp old bay seasoning
  • 1 lb jumbo shrimp (peel on)
  • 1 ring kielbasa, cut in 2-3 inch chunks
  • 4 ears of corn, cut in half
  • 1/2 stick unsalted butter
  • 3 tsp old bay seasoning

Directions

  1. In a large pot, add a teaspoon of old bay seasoning and boil the baby yukon potatoes on medium-high heat for 20 minutes. Stir often, and set to the side after the 20 minute mark. You don't want your potatoes to be mushy but you want them to be almost cooked through for the grill.
  2. Preheat the grill to high heat, clean, and then reduce the heat to medium-low. Clean corn and cut kielbasa and set to the side.
  3. Melt 1/2 stick of unsalted butter and combine with 3 teaspoons old bay seasoning.
  4. Place drained potatoes, kielbasa, and corn (layer in this order) in a large bowl. Pour the butter/old bay seasoning mix over the large bowl filled with potatoes, kielbasa, and corn. Mix well to ensure that the butter mixture got on everything.
  5. Place the corn, potatoes, and sausage on the grill (save the butter in the bowl). Close lid and cook for 5 minutes, flip items over and cook for an additional 5 minutes. Add the cleaned shrimp to the butter bowl and toss to coat. Add the shrimp to the grill and cook for an additional 5 minutes. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/05/grilled-shrimp-boil/


read more