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Smoked Jalapeno Poppers with Gorgonzola and Buffalo Sauce

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Nothing says Super Bowl Sunday like stuffed jalapeño poppers and this recipe is a game day winner.

Nearly everyone serves stuffed jalapeños at their tailgate parties but what separates my recipe from theirs comes down to one added ingredient. Hickory smoke. These spicy bites will still satisfy game day guests even if you can’t smoke them on a Traeger because of the added gorgonzola and buffalo sauce flavor. And everything tastes better wrapped in bacon!

Watch the droolers gather around the kitchen when you bring in a platter of perfectly smoked poppers. The heat of the jalapeño, not the hottest on the Scoville Chile Heat Rating Guide for peppers, still brings noticeable mild to medium heat. If you’re serving beer, I strongly recommend you try a few of my more recent favorites Old King Krolsh (purchase a growler at Bricktown Brewery) or Boulevard Brewing Company’s Tank 7 Farmhouse Ale. They’re considered approachable beers by most craft brew drinkers and pair well with this appetizer.

If you leave the pepper’s membrane or seeds inside you’re guaranteed to light your mouth up with much more heat. Remove the insides with a metal spoon prior to stuffing them.
After mixing the cheese ingredients, you can begin stuffing each pepper with the filling.

The key to preparing this appetizer before game kick off time is to make sure you’ve prepped and preheated your smoker. We used Pit Boss’ BBQ Hardwood Pellets in Competition Blend pellets inside our Traeger the day we smoked these beauties.

Beginning at one end of the pepper, tightly wrapped the entire pepper in a slice of center cut bacon. You don’t need a toothpick to secure it.

While this recipe is meant to serve two people using three large halved jalapeño peppers you can certainly multiply it if creating more poppers for guests. I chose to include a small amount of store bought buffalo sauce into the mixture. If you wanted to crank up the heat even more, you could simply drizzle it on top making for a more colorful presentation too.

Should your team fall to the opponent during the game, you’ll still feel like a winner knowing that you served a delicious appetizer that everyone loved. Now, go fire up the smoker!

6 poppers

Smoked Jalapeno Poppers Gorgonzola and Buffalo Sauce

Your guests will rush the kitchen when they see you're serving smoked jalapeno poppers on game day. Touchdown!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 3 large jalapenos
  • 1/3 of a 8oz cube of cream cheese, softened
  • 2 T. gorgonzola cheese
  • 1 T. buffalo sauce
  • 6 sliced center cut bacon

Instructions

  1. Turn on the smoker according to directions to 350 degrees. (If you're not using a Traeger, prep your smoker according to directions.)
  2. Half each jalapeno with a knife.
  3. Hollow out each jalapeno halve using a metal spoon to rid of all membrane and seeds.
  4. Using a fork, mix the filling ingredients in a small bowl.
  5. Fill each jalapeno halve with cheese filling.
  6. Gently wrap each jalapeno halve with one strip of bacon. Tuck the ends under the pepper and place end side down on the grill.
  7. Smoke the jalapeno poppers with the lid closed for 15 minutes.
  8. Remove and let rest a couple minutes before serving.
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Grilled Bloomin’ Onion with Barbecue Sauce

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Sometimes I’m not in charge of cooking dinner and it’s A-OK with me.

Why wouldn’t I not want to make dinner? Because when my guy gets around the grill, everyone wins. This time he wanted to re-create the Outback Steakhouse bloomin’ onion but rather than dredging it and frying it, he grilled it.

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The barbecue sauce ran a bit out of one side so we just added a bit more.

Despite what you might think you don’t need some fancy onion chopper to achieve the same fanned out affect from a Vidalia onion that you see at at steakhouse. The key to achieving that “bloom” look is to keep the stem of the onion in place, peel the skin off away from it, and use a sharp small pairing knife to divide the onion into 8-16 different sections. Don’t use any other variety of onion than a sweet Vidalia, which gets its name for where its grown in Georgia, because it is unusually sweet and caramelizes well on the grill. Any other kind of onion may have a sharp flavor and probably isn’t as large in size.

We cut this onion one more time equaling sixteen sections.
We cut this onion one more time equaling 16 sections.

grilled-bloomin-onion-6Clean up is a cinch since you only need to discard the foil. I recommend serving the onion without the stem in a bowl on the table as a side dish. It serves two people easily. I could see us recreating this side dish again using other seasoning options to accompany Italian or Mexican entrees. Check out my Easy Homemade Seasoning recipes.

Have fun grilling and let me know if you try a different seasoning combination or prefer this version. Use the comment section below to tell me about your take on the Grilled Bloomin’ Onion with Barbecue Sauce or tag @OneDelightfulLife on Instagram!

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Serves 2 servings

Grilled Bloomin’ Onion with Barbecue Sauce

A healthier version of the Outback Steakhouse Bloomin' Onion, this version is sweet and savory hot from the grill.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 large Vidalia onion
  • 1 T. instant chicken bouillon
  • 1 T. Kansas City style barbecue sauce
  • 1 tsp. Cajun seasoning
  • 1 tsp. olive oil
  • 1 tsp. shredded cheddar cheese
  • pinch pepper

Instructions

  1. Preheat your propane grill to 350 degrees.
  2. Slice the top of the onion off but leave on the large stem.
  3. Peel the onion's outer skin off.
  4. Slice the onion into four sections through to almost the stem on the bottom. Slice those four sections into four sections. (You should have eight sections now, but you may prefer to slice them even thinner again.)
  5. Use your fingers to carefully separate the onion sections to get that "bloom" affect without removing any of the onion sections.
  6. Transfer to a square of foil slightly larger than the diameter of the onion.
  7. Add bouillon, barbecue sauce, and Cajun seasonings inside the onion's sections.
  8. Drizzle on top with olive oil.
  9. Place on a hot grill and allow to cook for 15 minutes.
  10. Sprinkle with cheese and grill another 5 minutes.
  11. Remove transfer onion from foil to a plate and serve hot.
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https://onedelightfullife.com/bloomin-onion-with-barbecue-sauce/

Nutrition

Calories

161 cal

Fat

6 g

Carbs

10 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Grilled Pineapple and Peach Silver Tequila Cocktail

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My Grilled Pineapple and Peach Silver Tequila Cocktail reminds you of one of those fancy, chef-inspired drinks featured on Food Network. The catch? There isn’t one. It’s actually easy to make assuming you can turn on a grill and a blender.  Essentially, all you have to do is grill fresh pineapple and pitted peaches until grill marks appear and blend them with lime juice, ice, honey, and tequila. Cheers!

grilled-pineapple-and-peach-silver-tequila-cocktail

Can’t make this recipe now? Pin it to save it for later! This cocktail is a fantastic compliment to my recipe for Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice .

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Grilled Pineapple and Peach Silver Tequila Cocktail

Blend juicy grilled pineapple and peach with lime juice and ice and you've got summer in a glass.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1/2 c. cubed grilled, skinless peach
  • 1/2 c. cubed grilled pineapple
  • 1 1/2 oz. silver tequila
  • 1 c. crushed ice
  • juice of 1/2 lime
  • 1 T. honey
  • (kosher salt for glass rim)
  • garnish of grilled pineapple and lime wedge (optional)

Instructions

  1. Trim and core fresh pineapple.
  2. Have a peach and remove the pit.
  3. Grill the fruit until marks appear.
  4. Cut the fruit into chucks.
  5. Blend all ingredients in an electric blender on high.
  6. Pour into a salt rimmed margarita glass.
  7. Garnish with a chuck of grilled pineapple and lime wedge.

Notes

If you don't like tequila, swap it for silver rum or coconut rum.

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https://onedelightfullife.com/grilled-pineapple-and-peach-silver-tequila-cocktail/

Nutrition

Calories

135 cal

Carbs

34 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

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What good is warmth of summer, without the cold of winter to give it sweetness.” – John Steinbeck

I admit it. I’ve got the end of summer blues. But my mood was lifted while eating Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice from the grill yesterday. The sweetened pineapple and smoked meat flavors from the Traeger helped me hold on to summer just a little bit longer.

While I’m offering a confession, I also have to admit something else. I’ve fallen hard for our Traeger Tailgate smoker. You could easily prepare this recipe without smoking the meat, but I prefer the sweet smoke flavor the apple wood pellets give the pork loin chops. My mad crush on our Traeger is a win-win for everyone in our household since my boyfriend refuses to use our Weber propane grill and our lonely Bubba Keg sits untouched in the corner.

I hope this recipe helps you enjoy the final fleeting moments of summer as well. It’s an easier-than-it-looks recipe to execute on the grill and is forward in flavor. I’ve enjoyed sharing summer delightful recipes with you this season. Sign up for the ODL monthly newsletter and get newly released fall recipes, travel tips, and DIY ideas straight to your inbox.

grilled-pineapple-cilantro-rice
Trim and core an entire pineapple and cut it into spears before placing on the grill. I actually grilled these using a cast iron grill pan indoors to leave space available in the Traeger.
grilled-pineapple-cilantro-rice2
Trying to eat “light,” I didn’t want to make pineapple fried rice and instead combined grilled pineapple chunks, cilantro, and lime juice with white microwaveable rice. Easy!
Teriyaki is typically made with soy sauce, sake, and honey.
When grilling in a Treager, place the pork loin chops and don’t move them until cooking time expires. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed. Allow the chops to rest at least 5 minutes before serving.

I encourage you to use leftover pineapple to make my Grilled Pineapple and Peach Silver Tequila Cocktail to go alongside your pork loin dinner. Love this recipe? Tell me about it below in the comment section or pin it to make it again.

Serves 6 pork loin chops

Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

Layers of sweet and tangy flavors make your mouth water between bites as you eat this Hawaiian inspired grilled entree.

24 hr, 20 Prep Time

20 minCook Time

24 hr, 40 Total Time

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Ingredients

  • Teriyaki Marinade for 2.5 lbs pork loin chops:
  • 1/2 c. soy sauce
  • 1/4 c. water
  • 2 T. rice wine vinegar
  • 1/4 c. brown sugar
  • 1 T. honey
  • 3/4 tsp. ground ginger
  • 1 minced garlic clove
  • Rice:
  • 1 c. white rice
  • 1 c. water
  • 2 c. diced grilled pineapple
  • 1/2 c. chopped cilantro
  • juice of 1/2 lime
  • pinch red pepper flakes (optional)

Instructions

  1. Mix all marinade ingredients in a medium bowl and transfer to a large Ziplock bag.
  2. Place 6 pork loin chops (2.5 pounds) inside of bag and seal tightly.
  3. Place bag in refrigerator for at least one hour.
  4. Removed outer pineapple surface and core pineapple.
  5. Slice the cored pineapple into large spears. Set aside.
  6. In the meantime, turn on wood fired grill and insert apple wood pellets (Traeger) or turn on propane grill to medium heat.
  7. Place pineapple spears on the grill surface. Turn when grill marks appear on each side. Remove pineapple and allow to cool before cutting it into chunks.
  8. Cook white rice according to microwave directions.
  9. Remove rice from microwave and allow it to cool slightly.
  10. Add cilantro, chunked grill pineapple, and lime juice. Stir well with a fork.
  11. Remove marinated pork loin chops from bag and place on 400 degree hot grill.
  12. Grill each side about 7- 8 minutes. Check for doneness. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed.
  13. Remove the pork chops from the grill and allow them to rest on a plate for 5 minutes.
  14. Serve hot with the pineapple rice on the side.

Notes

Add a small pinch of red pepper flake to the cooked rice, if you like it spicy.

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https://onedelightfullife.com/apple-wood-smoked-teriyaki-pork-loin/

Nutrition

Calories

197 cal

Fat

2 g

Carbs

34 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Smoked Pork Loin

Indoor Grilled Corn with White Cheddar Stuffed Sliders

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You know it’s hot outside when you don’t even want to grill out.

The kind of heat that zaps your energy. Even your dog doesn’t even want to go out in it. My pup gave me crazy eyes when I tried to prompt her to walk to the mailbox with me mid-afternoon. It was 102 degree here yesterday and there was no way I was going to hang out over a hot flame to make one of my summer favorites, the All-American beef burger, for dinner. Then a bright idea popped into my head and I decided to use my cast iron ridged grill pan to make Indoor Grilled Corn with White Cheddar Stuffed Sliders. Problem solved.

When it’s a scorcher outside but you still want that charred flavor, bring the fun inside and enjoy some air conditioning (and maybe a cold one if you’re so inclined) while grilling on your stovetop. You’ll need a cast iron grill pan, which can be purchased at any big box store.

Reminiscent of a Juicy Lucy burger, this meaty slider is stuffed with white sharp cheddar and goes perfectly with caramelized grilled corn.
Reminiscent of a Juicy Lucy burger, this meaty slider is stuffed with white sharp cheddar and goes perfectly with caramelized grilled corn.

Selecting fresh corn on the cob should be pretty easy, right? All the pros tell you to peel back the top of the husk and peek inside at the kernels. If the kernels are bright in color and huge, buy it. If you have a minute, remove the husks while standing in the produce section to guarantee that you’re buying healthy-looking corn.

Tip: Having trouble shucking every bit of the husk silks from the corn before grilling? Rub a new toothbrush along the kernels to remove easily remove the silk.
Tip: Having trouble shucking every bit of the husk silks from the corn before grilling? Rub a new toothbrush along the kernels to remove easily remove the silk.

After cleaning the corn, brush each cob with a light coating of olive oil. Bring the grill pan to medium high heat, turn on the vent hood on low, and grab those tongs. You’re about to make amazing caramelized corn indoors!

Since you're grilling indoors on the stove, remember to turn on the hood vent on low to catch any smoke.

Top your finished corn with a quick mixture of garlic chive butter. I used 3 T. butter with 1 tsp chopped fresh chives and 1/4 tsp garlic powder.

Top your corn with any one of the season butters as listed in this butter recipe post.
Top your corn with any one of the season butters as listed in my previous post Flavored Butter 4 Ways.

Below is my recipe for White Cheddar Stuffed Sliders, which are incredibly juicy and easy to make after removing the corn from the grill pan. (You will need to reduce the heat to medium.) Prep this hamburger mixture recipe in advance of grilling the corn. Use a tip I learned from Ina Garten and mix the burger mixture with a fork and not your hands. Nobody likes a burger with the texture of a hockey puck and this tip leaves your burgers fat and juicy. Using 90-10 ground beef is less fattening so you won’t have as much smoke when grilling indoors.

Leave space between your sliders.
Leave space between your sliders.
Do you see that glorious oozy goozy cheddar cheese?
Do you see that glorious oozy goozy cheddar cheese?
grilled-corn-hamburgers6
Clearly we like ketchup at our house. The only dill pickle that makes my plate is a Claussen kosher dill spear. Their jars are packed with flavorful pickles that snap when you eat them. Save any leftover pickle juice for Saturday morning bloody marys.

Serves 4 sliders

Indoor Grilled Corn with White Cheddar Stuffed Sliders

If you can't take the heat, get away from the grill? Try caramelized grilled corn and juicy burgers made INDOORS!

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

  • 1 lb. 90/10 ground beef
  • 2 T. French's Chardonnay dijon mustard
  • 2 diced garlic cloves
  • 1 T Grill Mates Hamburger Seasoning
  • 2 chopped slices of sharp white aged cheddar
  • heavy pinch pepper
  • 2 T. butter

Instructions

  1. Add all of your ingredients, except the butter and the cheese, into a large bowl.
  2. Slowly incorporate the ingredients using a fork-not your hands!
  3. After thoroughly mixed remove the fork and form four small burger patties with your hands.
  4. Create a divot inside each patty with your thumb and place cheddar cheese inside.
  5. Fold up the edges of each patty around the burger to re-form it. Set all four patties on a plate.
  6. Brush butter on the outside of both sides of each patty.
  7. Heat a indoor cast iron grill pan to medium heat.
  8. Place all patties in the pan and grill 5-6 minutes on each side. Don't move them until you can do so easily when nudging a spatula underneath them. Don't smash the burger with the back of the spatula either!

Notes

You can swap any cheese for the sharp white aged cheddar. The brushed on butter gives the sliders a bit of a crispier outside crust.

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https://onedelightfullife.com/indoor-grilled-corn-with-white-cheddar-stuffed-sliders/

Nutrition

Calories

285 cal

Fat

25 g

Carbs

2 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Savory Grilled Chicken Fajitas with Peppers and Squash

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How do you get an idea for a meal?

If you’re like me, you either get inspired by the ingredients in your refrigerator or by some gorgeous food photo on Pinterest. This recipe was inspired by an abundance of bell peppers and squash recently purchased from a local farmer.

This week I travelled to pick up my pup from her new kennel and on the way home stopped at a farmer’s produce stand. Supporting local business, especially farmers, is becoming increasingly part of my MO. The produce is off-the-charts delicious and much larger in size than anything you’ll find at the grocery store. As if that wasn’t awesome enough, their produce is chemical free. I’ll be back to grab a bucket and pick fruit in no time.

Shout out to Sargeant’s Berry Farm (not an affiliate) for the bell peppers used in my Savory Grilled Chicken Fajitas with Peppers and Squash, a recipe with a whole lotta tasty flavor thanks to a fool-proof marinade. Come home from work tonight and get your fiesta on!

I used our Traeger grill to get a slightly smokey flavor, but that comes at a cost because it doesn’t guarantee photo-worthy, deep grill marks. But, oh that charred flavor! To cut down on over using oil, simply spray your halved veggies with canola cooking spray.

Lightly coat your halved veggies with cooking space and place them flat side down to start.
Lightly coat your halved veggies with cooking space and place them flat side down to start.

The onions and peppers take longer to soften and get charred than the squash so be watchful and don’t neglect the grill.

quick-and-savory-grilled-chicken-fajitas3

Grill the boneless chicken breasts until the internal temperature reaches 160 degrees. Simply insert a instant-read meat thermometer into the thickest part of the meat to check.

I love sharp cheddar cheese with my fajitas (in copious amounts as seen here). You could also use taco cheese or monterrey jack cheese.
I love sharp cheddar cheese with my fajitas (in copious amounts as seen here). You could also use taco cheese or monterrey jack cheese.

 

Serves 8-10 fajitas

Savory Grilled Chicken Fajitas with Peppers and Squash

Don't heat up the kitchen this summer or make a mess. Grill these super savory chicken fajitas and you'll be sayin' "Ole!" after the first bite.

40 minPrep Time

15 minCook Time

52 minTotal Time

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Ingredients

  • 1 pkg small flour tortillas (taco size)
  • canola cooking spray
  • salt and pepper
  • Filling:
  • 3 large boneless chicken skinless chicken breasts
  • 2 yellow peeled and halved onions
  • 1 yellow halved squash
  • 1 halved and cored green bell pepper
  • 1 halved and cored orange sweet bell pepper
  • 2 c. shredded sharp cheddar cheese
  • (Optional: 1/4 c. Field Day Organic Double Fire Roasted Salsa, Daisy Light Sour Cream, lime wedge)
  • Marinade:
  • 1 1/2 tsp all-purpose seasoned salt
  • 1 1/2 tsp Italian seasoning
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/4 c. olive oil
  • Juice of 1/2 lime

Instructions

  1. Heat grill to medium heat.
  2. Mix all dry marinade spices in a small bowl. Dump spices into a large plastic zip top bag. Add olive oil, lime juice, and chicken to the bag. Close bag and use your hands on the bag to coat the chicken evenly of the marinade. Refrigerate 30 mins.
  3. In the meantime, prep all of your vegetables and spray them with canola cooking spray. Sprinkle them with salt and pepper.
  4. Remove chicken from refrigerator and allow bag to come to almost room temperature. Remove chicken and place on the grill. Spray halved vegetables with canola cooking spray. Place vegetables face down on hot grill. (The squash will take the least amount of time. Leave the onions and peppers on longer until softened and slightly charred on both sides.)
  5. Turn chicken breasts after about 6 minutes. Remove chicken from grill when the internal temperature reaches 160 degrees. Remove vegetables and chicken and allow the meat to rest 5 minutes. Cut all vegetables and chicken into strips.
  6. Fill each tortilla with chicken, vegetables, roasted tomato salsa, cheese, and serve with sour cream.

Notes

If you don't want your marinade to be as spicy, eliminate the red pepper flakes.

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https://onedelightfullife.com/savory-grilled-chicken-fajitas-with-peppers-and-squash/

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