BBQ Stuffed Butternut Squash
Butternut squash is the one winter vegetable we just can’t seem to get enough of. Its versatility and adaption to flavors is perfect for stuffing with barbecue.
- 2 whole butternut squash
- 1 tbs melted unsalted butter
- 1/8 tsp kosher salt
- 2 tbs unsalted butter
- 1 c Basmati rice
- 2 c chicken broth
- 1/2 c shredded cheddar cheese
- ½ c chopped BBQ turkey or chicken
- 15 oz black beans, drained and rinsed
- 2 c salsa
- 1 c corn kernels
- ¼ c chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- salt and pepper
- 4 tbs shredded cheddar cheese
- guacamole for topping
- sour cream
- To make the butternut squash bowls preheat the oven to 400°F. Cut each squash in half down the middle from the stem to root end. Scoop out the seeds and place on a baking sheet so the inside of the squash is facing up. Melt 1 tablespoon unsalted butter and brush on inside of squash. Sprinkle each with a pinch of kosher salt and roast in the oven for 1 hour.
- When squash is soft, remove from oven and cool. Scoop out the inside, leaving a border all the way around.
- While the squash is roasting, prepare the rice. Melt 2 tablespoons unsalted butter in a large skillet and add 1 cup Basmati rice. Cook the rice until lightly toasted and add 2 cups of broth. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until most of the water is absorbed. Remove from heat and rest for 5-10 minutes, covered.
- Fluff rice with a fork and add 1/2 cup chopped BBQ turkey, 1/2 cup cheddar cheese, black beans, 2 cups salsa, 1 cup corn kernels, 1/4 cup freshly chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Set-aside until ready to stuff squash.
- Spoon the rice and BBQ turkey mixture into the squash bowls to fill. Top each stuffed squash with a tablespoon of shredded cheese and bake in the 400°F oven until the cheese is melted and everything is heated. Remove from oven and serve with sour cream and guacamole.
Meyer’s Brisket Grilled Cheese
Take your simple grilled cheese to another level with Meyer’s delicious brisket. This recipe will serve 4 people, so we recommend at least a pound of cooked brisket, if not more.
- 1 pound Meyer’s brisket
- 1 ½ lbs bacon
- 2 sweet yellow onions, thinly sliced
- 1/2 c balsamic vinegar
- 1/2 c brown sugar
- 2 tsp salt
- 1 tsp pepper
- 8 slices Texas Toast, or thick white bread
- enough butter to coat outside of bread
- 2 cups cheddar cheese
- Make the bacon jam by chopping the bacon and cooking until it’s crispy. Transfer to a bowl and leave the grease in the pan. Sauté onion in bacon grease until soft and golden. Return bacon to pan and add brown sugar, vinegar, salt, and pepper and cook on medium for 30 minutes.
- Start to assemble grilled cheese sandwiches.
- Butter outside of bread slices, and spread 1 tablespoon of jam on bread, cheddar cheese, a layer of brisket and more cheese.
- Heat a pan and cook until golden brown and cheese is melted.
Grilled Balsamic Lamb
A real winter treat that is rich in flavor.
- 12 lamb rib chops
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 2 cloves garlic, minced
- 1 tbs fresh chopped rosemary
- 1 tbs honey
- 2 tsp Dijon mustard
- 1 tsp dried oregano
- Place lamb chops in a resealable plastic bag to marinate.
- Combine olive oil, balsamic vinegar, garlic, rosemary, honey, mustard, oregano, salt, and pepper. Mix well and pour into bag with lamb chops. Refrigerate for 1 to 2 hours.
- Preheat your grill to medium-high heat. Remove the lamb chops and place onto grill and cook for 4 to 5 minutes per side or until desired doneness.