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    Delicious Recipes for the Fourth

    Pineapple Habanero Grilled Chicken

    Desired amount of chicken breast
    Pineapple Habanero Sauce

    Heat your grill to 400-425 degrees F. Place chicken breasts on the grill and glaze the top side with Pineapple Habanero Sauce. Flip when ready and glaze the other size with more sauce. Once you plate the chicken, pour more Pineapple Habanero Sauce on top. Perfectly refreshing for summer!

    Ginger, Miso & Honey Grilled Veggie Kebabs

    Ginger, Miso and Honey Dressing
    Portabella mushrooms
    Green and Red pepper
    Yellow Zucchini
    Red Onion
    Grill Skewers

    Marinate all the vegetables overnight in Ginger, Miso and Honey Dressing. Turn grill to medium heat. Skew the vegetables and grill until they are just slightly charred. Plate and drizzle with more Ginger, Miso and Honey Dressing. Serve with a bowl of dressing for extra sauce. Delish with rice or cold pasta!

    Blackberry Chipotle Grilled Plank Brie

    Cedar Plank
    Wheel of brie
    Blackberry Chipotle Sauce
    Bread to make crostini or crackers

    Heat grill to medium heat, around 450. Place brie in middle of cedar plank and place in oven. Grill for about 3 minutes and then flip the brie so it cooks evenly. Remove from grill but keep the brie on the cedar plank, the smokey flavor will continue to infuse into each bite. Pour Blackberry Chipotle Sauce on top of brie. Serve brie surrounded by crostinis or crackers.

    Chile Lime Aioli Corn Salad

    8 ears fresh corn, cooked and cooled (or frozen defrosted kernels1/4 cup)
    chopped parsley
    1/2 cup Chili Lime Aioli
    3 tbsp finely chopped sundried tomatoes
    grated zest and juice of 1/2 lime
    1/2 tsp salt
    1/4 tsp cayenne pepper (optional)

    Cut kernels off the cobs (you should get about 4 cups) and place them into a large bowl. Throw in the rest of the ingredients and toss to combine. Serve immediately or place in the fridge to allow flavors to meld.
    This salad will keep well for 2 to 3 days in the refrigerator.
    Use as a side dish or with corn chips as a dip.

    Key Lime Fruit Dip

    1 brick of Cream Cheese
    2 cups Whipped Cream
    Strawberries with leaves removed and space made for the filling
    Terrapin Ridge Farms Cinnamon Pretzels to top the strawberries
    ½ jar of Terrapin Ridge Farms Key Lime Pie Jelly

    Remove the leaves from the strawberries and cut out a little space for the Key Lime Pie filling. Mix together cream cheese, whipped cream and Terrapin Ridge Farms Key Lime Pie Jelly, refrigerate for at least 2 hours. Fill a piping bag with the mixture and pipe into the hole on top of the strawberry. Garnish with Terrapin Ridge Farms Cinnamon Pretzels by sticking them on top of the filling in the strawberry!