BBQ – Barbecue – Grilling – Get Smokin’ + HM #193

Barbecue, grilling, or smoking — what’s your favorite way to bbq? Tasty ideas! Plus, link up at Home Matters w/ recipes, DIY. #BBQ #HomeMattersParty

BBQ – Barbecue – Grilling – Get Smokin’ + HM #193

We love to barbecue! Here in Southern Claifornia it is practically a year-round option. The gals at Home  Matters have put together some fun a nd tasty ideas for you to make  the most of grilling season. Enjoy…

 

Bourbon Bacon BBQ Chicken Kebabs from Jessica @ Cooking With Janica

 

Honey Garlic Butter Salmon In Foil from Karina @ Cafe Delites

 

BBQ Marinated Butterflied Leg of Lamb from Lucy @ Supergolden Bakes

 

Citrus, Chili, Cilantro Marinade from Lorelai @ Life With Lorelai

 

BBQ – Barbecue – Grilling – Get Smokin’ Blog Hop

Click through all the Hosts and Co-hosts blogs to see the complete Themed Roundup!

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A Home Matters Themed Roundup

Last Week’s Theme: Blueberries – Cedlebrate All Things Blueberry!

Next Week’s Theme: Ice Cream – Summer’s Favorite Treat



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Lorelai @ Life With LorelaiFacebook | Twitter | Pinterest | Instagram

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Sahana @ VikalpahFacebook | Twitter | Pinterest | Instagram

Nicole @ Mom Always Finds OutFacebook | Twitter | Pinterest | Instagram

Emily @ Domestic DeadlineFacebook | Twitter | Pinterest | Instagram

Donna @ Modern On MonticelloFacebook | Twitter | Pinterest | Instagram

Nina @ Vintage Mama’s CottageFacebook | Twitter | Pinterest | Instagram

Ashley @ Sweetpea LifestyleFacebook | Twitter | Pinterest | Instagram

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Check out this week’s features below.

Frozen Grasshopper Pie with an Oreo Crust from Liz @ That Skinny Chick Can Bake   PIN here.


No Churn Chocolate Ice Cream from Jen @ Cincy Shopper   PIN here.


Pottery Barn Knock Off Faux Succulent Wreath from Krista @ The Happy Housie   PIN here.


How to Make a Hanging Fence Garden from Serena @ Thrift Diving   PIN here.


Host a Lavender & Lemonade Tea Party from Jennifer @ Satsuma  PIN here.


Thank you to all who linked up at last week’s party. We look forward to seeing what you will be sharing with us this week!

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With your help, we can continue to grow the Home Matters Party! Thank you! Barbecue, grilling, or smoking -- what's your favorite way to bbq? Tasty ideas! Plus, link up at Home Matters w/ recipes, DIY. #BBQ #HomeMattersParty Click To Tweet

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Grilled Barbecue Ranch Chicken Tacos Recipe

Looking for a quick, easy meal? Try these Grilled Barbecue Ranch Chicken Tacos. Perfect for busy weeknights or anytime. Mexican American fusion food recipe.

 

Grilled Barbecue Ranch Chicken Tacos

Quick and Easy Mexican American Fusion Food Recipe

 

Grilling is something we can do nearly year round in Southern California, and we love to do it. Another thing our family loves is quick and easy meals that are packed with delicious flavors. These Grilled Barbecue Ranch Chicken Tacos with Ranch Sour Cream Sauce do not disappoint!

This recipe features fresh and tasty ingredients that are easy to work with and quick to cook. We served our tacos with grilled corn-on-the-cob and a colorful variety of bell peppers. Yum! A tasty, delicious, and healthy meal option for a busy night or anytime.

 

Grilled Barbecue Ranch Chicken Tacos Recipe with Ranch Sour Cream Sauce

Ingredients:

  • Chicken Breasts (boneless, skinless)
  • Tomatoes
  • Cheese (shredded)
  • Fresh Cilantro
  • Sour Cream
  • Ranch Dressing
  • Barbecue Sauce
  • Fresh Lime (optional)
  • Tortillas (I used Flour Tortillas)

Directions:

  1. Marinate Chicken Breasts in Barbecue Sauce for 6 hours to overnight
  2. Dice Tomatoes
  3. Shred Cheese
  4. Chop Fresh Cilantro
  5. Make the Ranch Sour Cream Sauce: Mix Sour Cream and Ranch Dressing to taste
  6. Grill chicken breasts
  7. Let chicken breasts rest a few minutes, then slice chicken into thin strips
  8. Warm Tortillas on a griddle or in the microwave
  9. Optional – cut Fresh Lime into wedges
  10. Load warmed tortillas with grilled chicken, tomatoes, and cheese
  11. Top with the Ranch Sour Cream Sauce and cilantro

 

 

Printable Recipe – Grilled Barbecue Ranch Chicken Tacos

5 from 1 reviews
Grilled Barbecue Ranch Chicken Tacos
 
Looking for a quick, easy meal? Try these Grilled Barbecue Ranch Chicken Tacos. Perfect for busy weeknights or anytime. Mexican American fusion food recipe.
from:
Type: Main Dish
Cuisine: Grilling
Ingredients:
  • Chicken Breasts (boneless, skinless)
  • Tomatoes
  • Cheese (shredded)
  • Fresh Cilantro
  • Sour Cream
  • Ranch Dressing
  • Barbecue Sauce
  • Fresh Lime (optional)
  • Tortillas (I used Flour Tortillas)
Directions:
  1. Marinate Chicken Breasts in Barbecue Sauce for 6 hours to overnight
  2. Dice Tomatoes
  3. Shred Cheese
  4. Chop Fresh Cilantro
  5. Make the Ranch Sour Cream Sauce: Mix Sour Cream and Ranch Dressing to taste
  6. Grill chicken breasts
  7. Let chicken breasts rest a few minutes, then slice chicken into thin strips
  8. Warm Tortillas on a griddle or in the microwave
  9. Optional - cut Fresh Lime into wedges
  10. Load warmed tortillas with grilled chicken, tomatoes, and cheese
  11. Top with the Ranch Sour Cream Sauce and cilantro
3.5.3226

 

Here are a couple of wonderful side dishes that would pair perfectly with the tacos. Give Tomato & Grilled Bell Pepper Salad and/or the Arugula Salad with Tomato and Pignolia a try.

Bon Appetit!

 

 

 

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15 BLT Recipe Ideas – Re-imagine The Classic

Re-imagine the classic favorite with these 15 recipe twists on the Bacon Lettuce, and Tomato sandwich. Celebrate with BLT recipe ideas for every meal or party.

15 BLT Recipe Ideas

Re-imagine the Classic Favorite with These Tasty Twists

I have to admit, a good bacon, lettuce, and tomato sandwich is one of my all-time favorites. There is just something sublime about the melding of those savory and fresh ingredients. It is an easy sandwich that everyone knows how to make…or do they?

We have had a big laugh a couple of times within the last six weeks or so while dining at two different restaurants. I ordered the BLT sandwich, and both times my sandwich was served without tomato. What’s that? Bacon, lettuce, and TOAST??? Both waitresses were as shocked as we were, and the laughter just rolled.

Needless to say, BLTs have been on my radar, so I thought it would be fun to do a round-up of bacon, lettuce, and tomato inspired recipes. I’ve scoured the web and pulled together some amazing BLT recipe ideas that will make your mouth water. Plus, these varied twists on the classic can be served for breakfast, brunch, lunch, appetizers, dinner, you name it — they are delicious anytime, anywhere. And, take note, they all include tomato! LOL Enjoy the celebration…

BLT Recipe Ideas – Twist on the Classic

Fried Green Tomato BLT from Julie and Debbie @ Cooks With Cocktails

“This fried green tomato BLT is made with buttery toasted bread, smoky bacon, crisp lettuce, juicy fried green tomatoes, and a zesty balsamic garlic mayo.

 

BLT Bruschetta from Allyson @ Domestic Superhero

“everyone goes crazy over bacon, and this spin on traditional bruschetta is just so easy and tasty!”

 

BLT Pizza from Bev @ Bev Cooks

“And as if the crust wasn’t enough to do me in, I topped the whole dern thing with a BLT. Should we take a moment of silence?”

 

BLT Roll Ups from Kelly @ Mostly Homemade Mom

“This amazingly easy appetizer blends cream cheese, mayo, bacon, tomatoes, and lettuce in sliced wraps for a fresh take on the classic BLT!”

 

Grilled BLT Kabobs from Cade and Carrian @ Oh, Sweet Basil

“If you thought you loved a fat, juicy BLT sandwich you’re going to go nuts for these grilled BLT kabobs with a garlic aioli drizzle!”

 

BLT Pasta Salad from Brandie @ The Country Cook

“When I saw this recipe for BLT Macaroni Salad, I knew that I had to make it!”

 

BLT Bites Recipe from Ronique @ Stagetecture

“…try this twist on the traditional bacon, lettuce and tomato sandwich with these BLT bites that combine bacon, tomatoes, and more yummy ingredients.”

 

Breakfast BLT from right here on Life With Lorelai

“I decided to just go for it and make a BLT on the Buttermilk Biscuits… they were AMAZING!”

 

BLT Summer Roll from Vicky @ Avocado Pesto

“The classic BLT reconstructed and offered in new form — BLT Summer Roll recipe with Avocado”

 

Bacon, Lettuce, and Tomato Grilled Cheese Sandwich from Liz @ Pocket Change Gourmet

“There once was a grilled cheese sandwich that longed to be exciting, to be full of flavor and added crunch. And then along came the Bacon, Lettuce, and Tomato Grilled Cheese Sandwich.”

 

BLT Cole Slaw from Michelle @ The Whole Smiths

“…the perfect dish to take to any summer gathering that EVERYBODY will love… a BLT Cole Slaw.”

 

BLT Chicken Caesar Salad Wrap from Trish @ Mom On Timeout

“This BLT Chicken Caesar Salad Wrap has all the makings to become your new go-to recipe!”

 

Rachel Hollis’ BLT Bites from Cathy @ She Paused For Thought

“This simple recipe can be customized to your personal preference. I prefer to use sourdough bread, freshly made aioli & Romaine lettuce. Turkey bacon or Veggie Bacon is also a good option if you don’t eat pork.”

 

French Toast BLTs from Jaymee @ E Is For Eat

“It’s bacon. And french toast. What more do you need in a breakfast food?”

 

BLT Quesadillas from Nick @ Macheesmo

“…put a BLT twist on a simple Tex-Mex quesadilla.”

I hope you have enjoyed these tempting recipes that re-imagine the classic bacon, lettuce, and tomato.

 

 

 

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Tomato & Grilled Bell Pepper Salad

 

Tomato & Grilled Bell Pepper Salad

A Tasty Side Dish for Any Meal

 

Tomato and Grilled Bell Pepper Salad is a perfect side dish for a barbecue or any meal. It’s quick, easy, and tasty, tasty, tasty! Of course, this salad is best with fresh-from-your-garden produce, but it is delicious any time of year. Enjoy!

Ingredients:

This salad features very simple ingredients: Bell Peppers, Tomatoes, Feta Cheese, fresh Basil, Olive Oil, and Sea Salt.

Directions:

Chop the bell peppers into bite-sized chunks, and dress them with a little olive oil and sea salt to taste. Place the bell peppers on the grill. (This can be done on the stove top in a grill pan as well.) Chop the tomato, and chiffonade the basil.

When the bell peppers are grilled, combine with tomatoes in a bowl. Add the feta cheese and basil. Toss and serve.

Here’s a Printable Version of this Recipe:

5 from 1 reviews
Tomato & Grilled Bell Pepper Salad
 
Prep time
Cook time
Total time
 
A beautiful salad with fresh tomato and grilled bell pepper.
from:
Type: Salad
Ingredients:
  • Tomato (multiple colors if you like)
  • Bell Pepper (multiple colors if you like)
  • Feta Cheese
  • Fresh Basil
  • Olive Oil
  • Coarse Sea Salt
  • **NOTE** - Adjust amount of tomato and bell pepper for the number of people you are serving.
Directions:
  1. Core and cut the Bell Peppers into bite-sized chunks
  2. Drizzle with a little Olive Oil
  3. Sprinkle with Coarse Sea Salt (to taste)
  4. Put the Bell Peppers on the Grill, or in a grill an on the stove top
  5. While the peppers are cooking: Chop the Tomatoes
  6. Chiffonade (or chop) the Basil
  7. When the peppers are grilled, combine with tomatoes in a bowl
  8. Top with Feta Cheese Basil
  9. Toss the Salad
3.3.3077

 

Do you ever use grilled vegetables in salad?

What are some of your favorite fresh salad side dishes?

 

 

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Yo-Ho, Yo-Ho, Onion Seasoned Grilled Chicken Fer Me

from: The Orange County Register 9/17/2013

It be a fine day to

raise th’ Jolly Roger!

Aye, me hearties, it be officially Speak Like A Scurvy Pirate Day.

Way back in th’ beginnin’ ‘o ’tis blog, I did a message all in scurvy pirate shout, ‘n me thoughts were ‘o makin’ it a recurrin’ theme on Life wit’ Lorelai. All ye pirates seemed to have such a jolly ruckas wit’ Yo-Ho, Yo-Ho, A Treasure Find Fer Me.

So, here me be on ’tis grand day, brin’in’ ye another message from th’ salty sea.

It had be a long summer at sea without th’ comforts ‘o a wee sand in me boots ‘n some meat in me belly, when me ship finally sailed into Lorelai Lagoon to set anchor. Th’ pier swayed wit’ th’ tide, ‘n creaked ‘n groaned as we disembarked.

Yarr, t’was a warm summer evenin’ wit’ just th’ hint ‘o an autumn crispiness in th’ air as th’ sun set in all its glory. Me belly was a rumblin’ fer anythin’ that did no’ crawl out ‘o th’ bunghole. I scurried me way to Lucky Luke’s to scarper me some grub ‘n a bottle ‘o spiced rum.

Th’ barmaid was a beauty to be sure, ‘n offered me a late summer – early fall grub from over th’ fire. Pullin’ her atop me knee, I drew close to her ear, and told her as long as it did no’ come from th’ sea, it would be fine wit’ me. Th’ wench jumped up ‘n swished her skirts as she quickly went behind th’ bar fer me bottle.

After I swallowed down a couple ‘o snorts ‘o spiced rum, th’ barmaid came wit’ me skilly and duff. Th’ sight ‘n smells were beyond me imaginin’s–an onion seasoned chicken, baby red potatoes, ‘n apples grilled over th’ fire. She hoisted a tray full ‘o crusty bread ‘n fresh butter, tomatoes ‘n cucumbers from th’ garden out back. T’was times like these that gave me twisted thoughts ‘o bein’ a land lubber.

Bein’ th’ barnacle-covered scurvy pirate that me be, I managed to secret away wit’ a recipe. Now, I do no’ want to be known as selfish or greedy, so I gunna share it wit’ ye. ‘O course, if a few gold doubloons happen to fall into me pockets, well, who would I be to object to such a kind gift?

Onion Seasoned Grilled Chicken

Ingredients:

1-packet Onion Dip Mix

4-6 Boneless Skinless Chicken Breasts

Directions:

Rub cleaned Chicken with the Onion Dip Mix. Place in a ziplock bag and refrigerate at least 1-hour before using. Let chicken warm to almost room temperature before placing on the grill.

‘Tis makes fer a tasty treat indeed, when ye have be out at sea fer so long. I woe ye find it to ye likin’, me bucko.

‘N b’fore I be off, lift high ye glass matey in a toast to me ‘n thee.

“Here’s to ourselves, ‘n hold ye luff, plenty ‘o prizes ‘n plenty ‘o duff.” ~ A fair fine drinkin’ toast as recorded in Treasure Island by Robert Louis Stevenson.

What tickles ye whiskers on Speak Like a Scurvy Pirate Day?

Ye be havin’ somethin’ fancy fer skilly and grog?

On Another Note~

Don’t Forget to Join in the FUN of

A Pinteresting Halloween!

Click the InLinkz Link-up.

Follow me on

Ye best be leavin’ a Message, ye filthy bilge rat!

Or it be walkin’ th’ plank fer ye

~ Lorelai

 

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Grilled Salmon Kabobs & Lemon Asparagus Couscous Salad With Tomatoes

A Scrumptious Summer Supper

I wanted to share with you the lovely summer meal that Luke and I had Wednesday night. We grilled up Salmon Kabobs and made an amazing Lemon Asparagus Couscous Salad with Tomatoes. It was delicious, filling, and super healthy! I hope you will enjoy it as much as we did.

Grilled Salmon Kabobs
Printable Recipe

Ingredients

  • 2 Tbs. – Fresh Oregano, chopped
  • 2 Tbs. – Sesame Seeds
  • 1 tsp. – Cumin, ground
  • 1/4 tsp. – Red Pepper Flakes, crushed
  • 1-1/2 Lbs. – Wild Salmon Fillet, skinned and cut into 1-inch cubes
  • 2 – Lemons, very thinly sliced into rounds
  • Olive Oil cooking spray
  • Coarse Sea Salt, to taste
  • 16 – Bamboo Skewers, soaked in water for 1 hour.

Directions
  • Heat the Grill on Medium Heat, and rub Oil on the grates. Combine Oregano, Sesame Seeds, Cumin, and Red Pepper Flakes in a small bowl, mix well, and set aside.
  • Use 2 parallel skewers and thread Salmon and folded Lemon Slices beginning and ending with salmon. You should yield 7 or 8 completed skewers.
  • Lightly coat the salmon with the Olive Oil Spray, then season with Salt and the reserved spice mixture.
  • Grill the Salmon Kabobs, turning occasionally, until fish is opaque throughout, about 8-10 minutes.

Lemon Asparagus Couscous Salad with Tomatoes Printable Recipe

Ingredients

  • 1-Box – Israeli Couscous (whole wheat pearl couscous)
  • 1-Bundle – Thin Asparagus Spears (reserve water from boiling)
  • 1-1/2  Cups – Tomatoes, chopped
  • 1/4 Cup – Red Onion, finely chopped
  • 1-1/2 – Lemons, juiced
  • 1 Tbs. – Extra Virgin Olive Oil
  • 2 Tbs. – Fresh Italian Parsley, chopped
  • Coarse Sea Salt, to taste
  • Fresh Cracked Pepper, to taste
  • Slivered Almonds, optional
Salad Prep

Directions

  • Bring a large pot of water to a boil.
  • Rinse Asparagus. Snap bottoms off to remove tough ends (If you bend the asparagus they will snap in the appropriate place).
  • Place asparagus into the boiling water and cook for 3 minutes. Remove with a large slotted spoon and rinse in a colander with cold water to stop cooking.
  • Turn off burner and replace lid to the asparagus water. Reserve for later.
  • Cut asparagus into 1/2 inch pieces.
  • Chop Tomatoes (I used our homegrown regular sized tomatoes, but you could use grape or pearl tomatoes), Red Onion, and Italian Parsley.
  • Place all chopped vegetables and herbs into a large bowl.
Couscous

Directions

  • Bring Asparagus Water back to a boil.
  • In a skillet, add the Olive Oil and the Couscous (my box had about 1-1/2 Cups of couscous). Toast the couscous until lightly golden.
  • Follow the directions on your couscous box for how much Boiling Water to use. the asparagus water will add extra flavor.
  • Bring couscous to a boil.
  • Reduce heat to a simmer, and cover couscous.
  • Simmer for about 10-12 minutes or until couscous has soaked up all of the water. If it sticks to the pan a little, you can add a tiny bit more of the asparagus water to loosen the couscous from the pan.
  • Add the couscous to the other salad ingredients in the bowl, Salt and Pepper to taste.

Serving Suggestions

  • Serve the Salmon Kabobs hot off the grill.
  • The Lemon Asparagus Couscous Salad with Tomatoes can be served directly after making, at room temperature, or chilled.
  • We rounded out the meal with fresh sliced Avocado.
  • Leftover salmon can be added to the couscous salad for a delicious lunch the next day. Warm the salmon or use it cold.

Please let me know how much you enjoy this
Scrumptious Summer Supper!

Do you have any Summer Favorites?

Follow me on

I would love to hear from youleave me a Comment.

~Lorelai

 

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