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Jalapeño Inside-Out Grilled Cheese

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Jalapeño Inside-Out Grilled Cheese

Jalapeño Inside-Out Grilled Cheese

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword grilled cheese, Sandwich
Cook Time 10 minutes
Servings 2

Ingredients

  • 4 sliced thick cut white bread
  • 2 medium jalapeños seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Instructions

  • Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.
  • Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.
  • Repeat as needed for the remaining sandwiches. Eat hot!
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Wisconsin Butter Burger

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Wisconsin Butter Burger

Wisconsin Butter Burger

Author Mark & Fey
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Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 large onion diced
  • Kosher salt. for seasoning
  • Black pepper for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter such as Kate's or Nordic Creamery

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.
  • Divide the beef into 4 loose rounds. Place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat flip the burger. Add the cheese and cook for an additional minute. Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
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PBR Can Chicken

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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PBR Can Chicken with Citrus Beer Sauce

Author Mark & Fey
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Course Dinner, Lunch
Keyword beer can chicken, Cooking with beer, PBR, Poultry, Whole Chicken
Cook Time 1 hour 30 minutes
Servings 1

Ingredients

  • 2 4 to 5 lb roasting chickens
  • Lemon Thyme Juicy Bird Brine or your favorite seasoned salt
  • 3 12 ounce cans Pabst Blue Ribbon beers
  • 1 large lemon halved
  • 1 blood orange halved
  • 1 shallot minced
  • 2 tablespoons salted butter

Instructions

  • Pat the chickens dry inside and out with paper towels and season well with the Lemon Thyme Brine or just straight up kosher salt.
  • Heat a gas or charcoal grill for medium high, indirect heat. At the grill, crack open two of the beers and slowly lower a chicken onto each. Don’t stress if some of the beer spills out in the process. You could also grab yourself a set of these chicken and beer holders for even easier grilling. Set the chickens on the grill over indirect heat and cook for 60 to 75 minutes or until the chicken reaches 165 in the thickest part of the thigh. During the last 5 minutes of grilling, grill the citrus halves over direct heat until charred. Remove the chicken from the grill and rest for at least 15 minutes.
  • Meanwhile, heat a skillet over medium high heat. Add a teaspoon of oil and the minced shallot and cook until the shallot is tender. Add about 1/3 cup beer to the skillet followed by the juice of the charred citrus. Cook until reduced by half. Remove the pan from the heat and swirl in the butter until the sauce thickens.
  • Remove the chickens from the cans and carve. Serve the chickens with the citrus beer sauce.
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Chicken Chipotle Smashburgers

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Chicken Chipotle Smashburgers

Author Mark & Fey
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Course Dinner, Lunch
Keyword chipotle, ground chicken, Poultry, smash burger
Cook Time 20 minutes

Ingredients

  • 1 pound ground chicken
  • 1 1.5 ounce packet taco seasoning
  • 3 tablespoons olive oil
  • 1/2 cup mayo
  • 1 chipotle in Adobo plus 1 tablespoon Adobo sauce
  • 1 large lime
  • 1/4 cup chopped fresh cilantro
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 4 slices provolone cheese
  • 4 burger buns
  • 1 cup watercress

Instructions

  • Season the chicken with the taco seasoning and mix in 3 tablespoons olive oil. Divide the chicken mixture into 4 rounds.
  • Whisk together the mayo, chipotle and it’s adobo sauce, the lime juice, and cilantro in a small bowl. Season with salt and pepper and set aside.
  • Heat a large griddle or skillet over medium high heat. Working in batches, add two of the rounds to the skillet at a time. Use a large flat spatula to press down hard on each patty for 2 minutes. Flip and top with a  slice of provolone cheese — the goal is a crisp, craggled super thin patty. Move the finished patties to indirect heat to keep warm. Repeat with smashing and cooking the remaining chicken rounds.
  • Toast the buns on the still hot griddle or pan. Build the burgers by topping each bun bottom with a chicken patty, chipotle cream sauce and a handful of watercress.
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Waffled Monte Cristo Sliders

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Waffled Monte Cristo Sliders

Author Mark & Fey
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Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.
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Sonoran Hot Dog

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Sonoran Hot Dog

Author Mark & Fey
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Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.
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Smoked Sausage and Onion Stromboli

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Smoked Sausage and Onion Stromboli

Author Mark & Fey
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Course Dinner, Lunch, Snack
Keyword Ninja, pizza dough, sausage, tomato sauce
Cook Time 22 minutes
Servings 4

Ingredients

  • 1 large onion thinly sliced
  • 12 ounces Italian mild sausages about 5 links
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup fresh basil leaves plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt for seasoning
  • 1 pound pizza dough at room temperature
  • 1 pound part skim mozzarella shredded
  • 1 large egg beaten
  • 1/4 cup finely grated pecorino

Instructions

  • Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.
  • While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.
  • Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.
  • Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Video

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Italian Grilled Chicken Thighs

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Italian Grilled Chicken Thighs With Garlic Parmesan Polenta

Author Mark & Fey
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Course Dinner, Lunch
Keyword Chicken Thighs, Poultry

Ingredients

For the chicken thighs

  • 2 pounds bone-in skin-on chicken thighs, about 8 total
  • 2 tablespoons Juicy Bird Italian Brine our brine from Spiceology
  • Flakey salt for finishing
  • Olive oil for finishing

For the garlic parmesan polenta

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 2 cups polenta
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Instructions

  • Coat the chicken thighs all over in the Juicy Bird Italian Brine. Set in a single layer on a baking sheet and brine for at least 24 hours in the fridge.
  • When your chicken is brined, heat a gas or charcoal grill for two-zone medium cooking. Remove the chicken from the fridge and grill skin side down over direct heat until just crispy. Turn the chicken thighs over onto the indirect heat and cook until they reach 160 degrees F, about 15 to 18 minutes.
  • While the chicken cooks over indirect heat, make the polenta. Heat the oil in a medium saucepan. Add the garlic and cook until fragrant, about a minute. Add the broth and bring to a simmer. Whisk in the polenta and cook until tender and creamy, about 10 minutes. Add the parmesan and butter and whisk again until smooth.
  • Spread the polenta onto a serving tray and top with the chicken. Season with additional salt and olive oil just before serving.

Video

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Tomahawk Ribeye

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Tomahawk Ribeye With Mojo de Ajo Sauce

Author Mark & Fey
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Course Dinner, Lunch
Keyword Beef, Ribeye, Steak, Tomahawk
Cook Time 2 minutes
Servings 4

Ingredients

For the Mojo de Ajo sauce

  • 3 heads garlic
  • 1/2 cup plus 3 tablespoons olive oil
  • 2 large limes
  • 2 large oranges
  • 3 tablespoons fresh parsley
  • 1 tablespoon dried oregano
  • Kosher salt for seasoning

For the steak:

  • 1 to mahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • 3 tablespoons Salt Pepper + Chocolate Chile our spice blend from Spiceology
  • Olive oil for serving
  • Flaky salt for serving

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper + Chocolate Chile. 
  • Remove the loose papery skin from the garlic heads, trim off their tops and cover each with about a tablespoon of olive oil. Wrap the garlic in foil.
  • Set  the smoker/grill to 250 F. Add the garlic bindles and  the steak to the grill and cook for 90 minutes or until the steak  reaches 130 degrees F and the garlic is soft. When it reaches temp, remove the steak from the grill and rest while you make the rest of the mojo de ajo sauce. 
  • In a small food processor or mortar and pestle, roughly smash the parsley and oregano into a rough paste. Add the juices from both the limes and the orange and mash or pulse to combine. Squeeze the roasted garlic from the heads and add to the processor or pestle. Continue to smash or pulse, adding salt and pepper, until the sauce thickened. Lastly, stream in the 1/2 cup olive oil until you have a thick dressing-like sauce.
  • Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and drizzle with more olive oil, the mojo de ajo sauce and serve with a sprinkle of flaky salt. 

Video

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Jalapeño Corndogs

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Crispy Colossal Jalapeño Corndogs

Author Mark & Fey
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Course Appetizer, Dinner, Lunch
Keyword Appetizer, Frying
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 20 ounce bag cornbread mix, such as Bob's Red Mill
  • 1 cup crisp rice cereal such as Rice Krispies
  • Kosher salt for seasoning
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups whole milk
  • 1 cup buttermilk
  • 1 stick 4 ounces salted butter, melted
  • 2 tablespoons olive oil
  • 4 medium jalapenos finely chopped
  • 4 hot dogs
  • Special equipment: wooden skewers
  • 1/4 cup all-purpose flour
  • 2 quarts peanut oil for frying

For the Chipotle crema drizzle

  • 1 cup crema also labeled Mexican Table Cream
  • 2 Chipotles in Adobo
  • 1 tablespoon adobo sauce from the canned Chipotle
  • 2 tablespoons lime juice

Instructions

  • Make the batter for the corn dogs by whisking together the cornbread mix, Rice Krispies, two heavy pinches of salt and the baking powder in a large bowl. In a separate bowl, whisk up the eggs until frothy. Add the milk, buttermilk, and butter to the eggs. Combine the wet with the dry and mix until well combined. Add the olive oil and jalapeno and set aside while you set up for frying and make the crema. Thread a skewer into each hot dog and roll the hot dogs in a bit of flour (this helps the batter stick). Pour the oil into a large heavy bottomed pan and heat to 375 degrees F over medium high heat. Make the crema by combining the crema, chipotles, adobo, and lime juice in a small bowl and whisk to combine. When the oil is hot, work one hotdog at a time to coat the hotdog with the batter (you may need to use clean hands to press the thick batter onto the dog). Gently add the corndog to the hot oil. Cook for 3 to 4 minutes before flipping and cooking for an additional 2 to 3 minutes or until the corndog is deeply browned and the batter is cooked through. Repeat with the remaining hotdogs. Serve the corn dogs with the Chipotle drizzle and fresh cilantro, if desired

Video