shop online at www.missourivalleyshopper.com May 24, 2016 • Page 11 Festive Kabobs Recipe appears in the Big Green Egg Cookbook and is the perfect dish to serve with your champagne on New Year’s Eve as you toast to a New Year of food cooked on the EGG! Ingredients ½ large yellow pepper, washed, cored, seeded and cut in 1-inch squares ½ large red pepper, washed, cored, seeded and cut in 1-inch squares 1 cup mushrooms ½ cup yellow squash ½ small red onion, peeled, quartered and separated in layers 20 sea scallops (or other) Olive oil Salt and pepper Instructions Set the EGG for direct cooking at 350°F/177°C. Prepare kabobs by altering vegetables and scallops on Flexible Skewers. Drizzle kabobs lightly with olive oil and season with salt and pepper. Place kabobs on cooking grid and grill for about 10 minutes, or until scallops are cooked through. Do not overcook or scallops may become tough. Transfer to clean platter; let rest at least 2 min. Serve over rice. Serves 4. Hot Wings with Blue Cheese Dressing Ingredients Paste • 4 teaspoons minced canned chipotle chiles in adobo mayo, BBQ sauce, and pickle • 2 teaspoons kosher salt juice. Stir to combine, cover, • 1½ teaspoons paprika and keep in the refrigerator • 1 teaspoon garlic powder until ready to use. • 1 teaspoon onion powder Remove the burgers from the • 1 teaspoon freshly ground grill and increase the temper- black pepper ature to 450 degrees F. Allow • 16 chicken wings, about 2½ the grill to preheat for 10-15 pounds total, each one cut minutes before returning the in half at the joint, wing tips removed burgers to the grill grate. Cook for 4-5 minutes on one Hot Sauce side, then flip burgers. When • 3 tablespoons extra-virgin you flip the burgers, add olive oil the pastrami to the grill in 8 • 1 garlic clove, grated or individually portioned piles. minced Close the lid and cook for an • 4 teaspoon cider vinegar additional 4-5 minutes. • 2½ teaspoons hot pepper Carefully transfer the pastra- sauce • Kosher salt mi to the top of the burgers • Freshly ground black pepand place a slice of cheese per on each. If desired, you can TraegerBLT Burgers This zesty burger is anything but ordinary, our BLT recipe is so superbly savory, you’ll want to eat it for breakfast, lunch, & dinner. Ingredients BLT Burgers: 2 lbs. Ground Chuck 1 lb. Pastrami, thickly sliced 8 slices Sharp Cheddar Cheese Traeger Beef Shake, as needed 8 Hamburger Buns Desired toppings: Lettuce, tomatoes, red onions, etc. Fry Sauce: 1/2 cup Mayonnaise 1/3 cup Traeger BBQ Sauce 1 tsp. Pickle Juice BLT Burgers: 2 lbs. Ground Chuck 1 lb. Pastrami, thickly sliced 8 slices Sharp Cheddar Grilled Fajita Burger Cheese Traeger Beef Shake, as needed 8 Hamburger Buns Desired toppings: Lettuce, tomatoes, red onions, etc. Fry Sauce: 1/2 cup Mayonnaise 1/3 cup Traeger BBQ Sauce 1 tsp. Pickle Juice Preparation When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Divide ground beef into 8 equal sized patties; season with Traeger’s Beef Shake. Place directly on the grill grate, close the lid, and smoke for 30 minutes. While the burgers smoke, make the fry sauce. In a small bowl, combine the also add the buns to the grill so they can get toasted. Close the lid again and cook until the cheese is melted and the burgers reach a desired level of doneness. The recommended internal temperature for a well-done burger is 175 degrees F. Transfer the pastrami topped burgers to the bottom bun. Slather the top bun with the fry sauce, adorn with the burger toppings of your choosing and serve. Enjoy! Instructions Set EGG for direct cooking at 350°F/177°C. In medium bowl, mix bell peppers and onion with oil. Spoon into Half Moon Griddle and cook on EGG 15 minutes or until tender, stirring occasionally. Meanwhile, mix ground beef and fajita seasoning. Form 4 patties, about ½ inch thick. Add to EGG; cook 8 to 10 minutes or until no longer pink in center and interior temperature reaches 160°F/71°C. If desired, toast rolls during last minute of grilling. Place burgers in rolls and top with vegetables. Makes 4 servings Ingredients: • 1 teaspoon black pepper • 1 teaspoon finely minced fresh parsley • ½ cup Canola Oil • ½ teaspoon ginger • ¼ cup Bragg Liquid Amino (or soy sauce) • 2 tablespoons lemon juice • 2 teaspoons dry mustard • 3 cloves of garlic • 3 tablespoons red wine vinegar • 3 tablespoons Worcestershire sauce • 4 Chicken Breasts This entry won our 2009 Great Grilling Contest. Many thanks to John DeKruyter for this excellent, well-thoughtout recipe. Let’s Get Started: 1. Mix the liquids thoroughly in a large bowl, and then stir in the dry ingredients. 2. Pour into a one-gallon ZipLoc bag and refrigerate for several hours, massaging the chicken several times to mix ingredients. 3. Grill at 320 for 25-35 minutes or until done, turning halfway through. Need people to find your business? Get your display ad here! MV Shopper REWARDMV Shopper YOURSELF! M I S S O U R I VA L L E Y 4. Prepare the grill for direct and indirect cooking over medium-high heat (about 450°F). 5. Brush the cooking grates clean. Remove the wings from the bowl and wipe off most of the paste. Grill the wings over direct medium- Citrus Herb Grilled Chicken Ingredients: • 1 bunch of fresh cilantro • 1 medium Red Onion • 1 tablespoon fresh cracked Black Pepper • 1 teaspoon kosher salt • 1/4 cup Extra Virgin Olive Oil • 4 Chicken Breasts • 5 cloves of garlic • chopped • Juice of 3 lemons • minced Citrus Herb Grilled Chicken is the perfect main course for hot summer days. Robust fresh flavors and an easy to follow recipe. Marinade: • Juice of 3 lemons • 1 bunch of fresh cilantro, chopped • 5 cloves of garlic, minced • 1 medium Red Onion, minced • 1 tablespoon fresh cracked Black Pepper • 1 teaspoon kosher salt • 1/4 cup Extra Virgin Olive Oil Let’s Get Started: 1. Rinse and dry the Chicken breasts. 2. Add Marinade ingredients together. 3. Add Chicken to Marinade and put in the refrigerator for 2 – 4 hours. 4. Set the grill to about 325°. 5. When the grill reaches temperature add the Chicken breasts directly from the marinade to the hot grill. 6. Grill each side of the chicken breast for 8 minutes; make sure they are not pink in the middle after cooking. Serve this savory grilled chicken dish with a side of Long Grain Rice and green beans for a healthy, balanced meal. www.missourivalleyshopper.com 665-5884 M I S S O U R I VA L L E Y Hard working men & women deserve a break. Easy as a p ush of a bu Set it & F tton orget it! $549 GREEN MOUNTAIN GRILLS Hardwood Pellet Grills PLEASE RECYCLE WHEN FINISHED READING! 3. In a medium bowl combine the dressing ingredients. Cover and chill until ready to serve. high heat until grill marks appear, about 4 minutes, turning once. Move the wings over indirect mediumhigh heat and continue grilling until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Keep the lid closed as much as possible during grilling. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct mediumhigh heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing Instructions 1. In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour. Chicken As Good As It Gets Recipe adapted from Nature’s Own Bread. For more information, visit naturesownbread.com. Ingredients 4 Nature’s Own 100% Whole Wheat Sandwich Rolls ½ small red bell pepper, cut in strips ½ small green bell pepper, cut in strips ½ small onion, cut in wedges 2 teaspoons vegetable oil 1 lb lean ground beef 2 tablespoons dry fajita or Mexican seasoning Dressing • ¼ cup crumbled blue cheese • 2 tablespoons sour cream • 2 tablespoons mayonnaise • 1 tablespoon buttermilk • ½ teaspoon cider vinegar 2. In a heavy, small saucepan over medium heat, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot pepper sauce and simmer for 1 minute. Season with salt and pepper. Transfer to large glass or stainless steel bowl. Schuurmans Farm Supply 5 miles West of Tyndall on Hwy. 50 Corner of Hwys. 50 and 37 www.schuurmansfarmsupply.com Ph. (605) 589-3909 or Cell (605) 464-1113 LET THE BBQ BEGIN! Ancient Traditions + Modern Technology + Proprietary Processes = The strongest most durable grill on the market, with the best heat insulation possible Kaiser Appliance & Refrigeration 2000 Broadway, Yankton 665-2082 • 1-888-593-5723 Locally Owned & Operated since 1946. Sales & Service in a timely manner.