Grilled Ribeye Steak with Gorgonzola Butter

Low carb and gluten free, these delicious steaks are sure to please the whole crowd!

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Melissa Sevigney from I Breathe I’m Hungry has once again wowed our taste buds with her recipe for Grilled Ribeye Steak with Gorgonzola Butter. This simple recipe, a blend of butter, Gorgonzola cheese, parsley, and garlic, is bursting with flavor.  Low carb and gluten-free, these delicious steaks are sure to please the whole crowd!  But don’t take our word for it; light up the grill and try them for yourself.

See the full recipe…

Steak Recipe - Grilled Ribyes with Gorgonzola Butter

Philly Cheese Steak Meatballs

Expertly blended flavors boast of a smoked provolone cheese sauce, caramelized onions, and mushroom caps. Low carb and gluten free, this Philly Cheese Steak recipe is sure to please the whole crowd!

When it comes to unique and tasty recipes, Melissa Sevigney on I Breathe I’m Hungry wins the prize.  This month we’re featuring her scrumptious Philly Cheese Steak Meatball recipe. This recipe takes the already tasty Philly Cheese Steak sandwiches to a whole new level of deliciousness.

Expertly blended flavors boast of a smoked provolone cheese sauce, caramelized onions, and mushroom caps.  Low carb and gluten free, this recipe is sure to please the whole crowd!

See the full recipe here.

Philly Cheese Steak Meatballs Recipe

Best Fall Recipes

Celebrate the changing of the seasons with the scrumptious desserts and treats, savory dishes, and sweet refreshments!

Best Fall Recipes - Archadeck of Chiacgoland


SCRUMPTIOUS DESSERTS & TREATS

  Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting

These soft and fluffy pumpkin cookies won’t last long, a double batch might be in order!

Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Apple Cider Bread

Treat your taste buds to the warm, sweet Autumn flavors.

Apple Cider Bread Recipe

Apple Pie Fudge

Decadent fudge + Sweet apple pie = Flavorful explosions!

Apple Pie Fudge Recipe

Healthy Orange Jack-O-Lantern Cups

Delicious and healthy Halloween treat the kids are sure to love!

orange-jack-o-lantern-fruit-bowls

Pumpkin Gingerbread with Spiced Buttercream

Spiced buttercream tops off this sweet and savory blend of pumpkin and ginger.

Pumpkin Gingerbread with Spiced Buttercream Recipe

Spooky Boo Brownies

These adorable little ghosts are too sweet to be scary!

Spooky Boo Brownies Recipe


SAVORY DISHES

 Butternut Squash Risotto

Switch up the flavor of your risotto by adding tasty seasonal flavors!

Butternut-Squash-Risotto

Apple Cider Glazed Pork Chops

Fire up the grill for these juicy and delicious pork chops!

Apple Cider Glazed Pork Chops

Roasted Acorn Squash with Brown Sugar

A Fall favorite recipe – savory and sweet

roasted-acorn-squash-brown-sugar

Easy Roasted Spiced Sweet Potatoes

Healthy and delicious, this recipe will quickly become a family favorite!

Easy Roasted Spiced Sweet Potatoes


SWEET REFRESHMENTS

Apple Cider Sangria

Crisp and delicious, this drink is the perfect refreshment for a beautiful Fall evening.

Apple cider sangira

Pumpkin Spice Latte

These warm and tasty drinks usher in the new season.  Skip the line at the coffee shop and make your own!

Pumpkin-Spice-Latte-at-Home

Hocus Pocus Fizz

Bubbly fizz, colored sugar, floating cranberries….what more could you want in a tasty Halloween beverage?

Hocus Pocus Fizz Drink Recipe

Recipe of the Month: Root Beer Ribs

Wow your friends and family with these sweet, tangy, fall-off-the-bone ribs.  Everyone will want to know your secret ingredient!

root beer ribs recipe

Root Beer Ribs

Yield:  4 – 6 servings

Ingredients
  • 2 racks baby back ribs
  • 1 bottle (2 liters) root beer
  • 2 tablespoons plus 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 small white onion, finely chopped
  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon light brown sugar
  • 1-1/2 teaspoons chopped fresh thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Place ribs in large baking dish (I use my big roasting pan. I also generally cut each rack in half so I can get everything nestled in the pan easier). Pour all but 1 cup root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or up to overnight, turning once if possible.
  2. Preheat oven to 350 degrees F. Remove ribs from root beer and pat dry with paper towel. Discard root beer in pan; wipe pan dry. Place ribs back into pan. Add 1 cup water; cover tightly with foil. Cook 2 hours or until meat is nearly falling off the bone.
  3. Meanwhile, make Root Beer Barbecue Sauce: In small saucepan, heat oil over medium heat. Add garlic and onion; cook 3 to 4 minutes or until onion is soft, stirring frequently. Add remaining ingredients (including reserved 1 cup root beer and 1/2 teaspoon salt); heat to boiling. Reduce heat to medium-low and simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.
  4. Just before ribs hit the 2 hour mark in the oven, preheat grill for indirect grilling over medium-high heat. Put bones on cooler side of grill, bone side down. Brush with some Root Beer Barbecue Sauce and cook 10 to 15 minutes, then flip. Brush with sauce again and cook until ribs are lightly charred and meat is falling off bone. Serve with any remaining sauce. Bring wet-naps to the table.

 

 

Recipe courtesy of foxeslovelemons.com

Sizzling Grilled Chicken Fajita Recipe

Fire up the grill and give your taste buds a little “south-of-the-border” flavor!

Cihcken Fajitas

Sizzling Grilled Chicken Fajitas

6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)

Ingredients
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup green bell pepper strips (about 1 medium)
  • 1 cup red bell pepper strips (about 1 medium)
  • 1 cup vertically sliced red onion
  • 1 teaspoon seasoned salt
  • 6 (8-inch) fat-free flour tortillas
  • 3/4 cup bottled salsa
  • 3/4 cup fat-free sour cream
Preparation
  1. Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.
  2. Prepare grill.
  3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.
  5. Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.

 

Courtesy of myrecipes.com

Beer And Brown Sugar Ribeye Steak

Ready to fire up your grill?  If sweet and tangy is what you’re looking for, then this beer and brown sugar marinade is for you!  

Beer and Brown Sugar Steak Recipe

Beer & Brown Sugar Ribeye Steak

Prep Time:  15 minutes plus marinating

Cook Time:  15 minutes

Yield:  4 servings

Ingredients
1/2 cup dark beer
1/4 cup teriyaki marinade and sauce
1/4 cup firmly packed brown sugar
4 (1-inch thick) rib-eye steaks (about 3 pounds)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
Directions:
Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag.
Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once.
Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes.
Recipe courtesy of yummly.com

 

Smoky Beef and Bacon Chili

I’ve always loved anything to do with the great outdoors and outdoor living.  As a result, you will often find me standing over the grill, cooking for my family.  I often enjoy sharing grilling recipes, but given this brutal Chicago winter, I imagine none of you are thinking about firing up the grill.  So here is a recipe that will keep you toasty warm during these cold winter months.  With bacon, fire-roasted tomatoes, and smoky paprika, what’s not to love?  Enjoy!

Smoky Beef Bacon Chili

Smoky Beef and Bacon Chili

Recipe Time:  1 Hour, 15 Minutes

Yield:  6 servings

Ingredients

2 slices thick-cut bacon, finely chopped

1 large onion, finely chopped

1 large garlic clove, minced

1 1/2 pounds lean ground beef

1 tablespoon plus 1 1/2 tsp. chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce – Find at well-stocked grocery stores and from spanishtable.com.)

1/2 teaspoon to 1 1/2 tsp. cayenne pepper

About 1 tsp. salt

1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes

1 can (8 oz.) tomato sauce

1 cup flavorful, medium-bodied beer, such as Anchor Steam

1 teaspoon Worcestershire

1 can (14.5 oz.) pinto beans, drained

Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

Directions

In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.

Nutrition

Amount per serving:

Calories: 465
Calories from fat: 62%
Protein: 26g
Fat: 32g
Saturated fat: 12g
Carbohydrate: 19g
Fiber: 4.3g
Sodium: 1078mg
Cholesterol: 94mg

Recipe courtesy of myrecipes.com

 

Recipe of the Month: Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Don’t put your grill away yet! Fall is full of  rich autumn flavors, most of which you can cook on the grill. This delicious fall recipe is quick and easy. Tender chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze. Crunchy grilled spiced pecans sprinkled over these tasty skewers bring this dish to absolute perfection.

Grilled Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Ingredients

1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces

1 cup sherry vinegar

1/2 cup plus 1 Tbs. honey

2 Tbs. canola oil; more for the grill

Kosher salt and freshly ground black pepper

1 lb. boneless, skinless chicken breast halves, cut into 16 pieces

4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)

1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)

1/2 cup pecans, coarsely chopped

1/2  tsp. ground cumin

1/2  tsp. pumpkin pie spice

Directions

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.

In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.

Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it’s too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.

Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well-marked on one side, 4 to 5 minutes.

Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Helpful Tips

Make sure your ingredients for the skewers are the same size for even cooking time

For added flavor, the glaze can be used to marinate for the chicken while you’re putting together the rest of the ingredients.

After you assemble the skewers, lightly brush the glaze on to prevent burning due to the high sugar content.

Recipe courtesy of finecooking.com

Recipe of the Month: Southern Grilled Barbecue Ribs

Looking for a  smoky flavor without all the grilling time?  It takes just 30 minutes on the grill to give these ribs that smoky flavor you’re craving.

Southern Grilled Barbeque Ribs

Southern Grilled Barbecue Ribs

Prep:  20 min  Cook: 1 hr 30 min Yield: 8 Servings

Ingredients

4 pounds baby back pork ribs (For spare ribs, bake 15 minutes longer)

2/3 cup water

1/3 cup red wine vinegar

1 cup ketchup

1 cup water

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

1/4 cup prepared mustard

4 tablespoons butter

1/2 cup packed brown sugar

1 teaspoon hot pepper sauce

1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10×15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbecue sauce for 1 hour.

Preheat grill for medium heat.

Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbecue sauce, and grill 8 minutes. Turn ribs, baste again with barbecue sauce, and grill 8 minutes.

Recipe courtesy of allrecipes.com

Miami/Cuban Salsa

Looking for something scrumptious to serve at your next outdoor party?  Kristen Berryhill has shared this delicious salsa recipe.  Fresh herbs mixed with peppers, tomatoes, and black beans will leave your mouth bursting with flavor.  Every ingredient adds its own unique flavor, so don’t leave anything out.  It’s time to fire up the grill, bring out the chips, set up your patio or deck, and wow your guests with this amazing recipe!

Miami-Cuban Salsa Recipe

 

 

 

 

 

 

 

 

Miami/Cuban Salsa

1 can (16 oz.) black beans, drained

1 box (10 oz.) frozen corn

1 red pepper, diced

1 green pepper, diced

4-6 Serrano chilies de-seeded and diced

4 cloves of garlic, minced

1 tsp. crushed red pepper flakes

½ cup fresh cilantro, chopped

1 can (16 oz.) diced tomatoes

Juice from one fresh lime

1 bunch scallions, chopped

Salt and pepper to taste

1 avocado, diced

½ to 1 small red onion, diced

 

Mix it all together and enjoy!

 

Recipe courtesy of Kristen Berryhill