Welcome to Happylifeblogspot! A food blog with drool worthy recipes
Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]
If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
Move over boring side dishes! Grilled Brussels Sprouts are here to steal the show this summer. Brussels sprouts can sometimes get a bad rap but it’s only because most people don’t know how to cook them properly. Grilling or roasting them caramelizes their natural sugars yielding incredible results. Our recipe uses a very simple seasoning that pairs beautifully with that charred, smoky flavor added by the grill. Find a Brussels sprouts hater and let’s change their mind!
Here’s all you’ll need: Brussel sprouts, onion, red and orange peppers, olive oil, garlic powder, salt and pepper.
Let’s get cooking! If you plan on using wood or bamboo skewers, now’s a good time to get them soaking in water. Soaking them in water for 10-15 minutes before threading will keep the skewers from cooking on the grill along with the food. Of course if you’re using metal skewers or a grill basket you won’t need to do this.
Add 1 inch of water to a large saucepan. Place a steamer basket over the top. Bring the water to a boil. Add the sprouts to the steamer basket. Reduce the heat to a simmer and steam, covered for 4-6 minutes or until the veggies are crisp-tender. I know the title of this recipe is Grilled Brussels Sprouts but precooking helps to ensure the centers won’t be raw. Remove from the steamer and allow the brussels sprouts to cool.
Next cut the peppers and onions into 1-1/2 inch pieces. I used red and orange peppers but you can add any veggies that you like. Green peppers or cherry tomatoes would make great additions too. Hearty vegetables work best when it comes to grilling so save the spinach and kale for another time.
While we have the cutting board out, we’ll need to trim the Brussels sprouts as well. Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Then cut each sprout in half vertically. Thread the vegetables onto the skewer alternating between a Brussels sprout, a pepper and an onion. Repeat the pattern until the skewer is full. Make sure your veggies have a little bit of room to breathe. If they’re jammed too tight you won’t get an even cook.
Now it’s time to make our seasoning. Mix salt, garlic powder and pepper together in a small dish. And…..That’s it! Sometimes simple really is best. Never underestimate the power of a lil garlic flavor! 
Brush the veggie kebobs lightly with olive oil then sprinkle with a little seasoning. Fire up the grill to medium heat. Grill, covered, over medium heat for 10-12 minutes turning frequently. You can use a grill pan or cook directly on the grates. Or ditch the skewers altogether and toss the vegetables in a grill basket. Work with what you got!
Remove Grilled Brussels Sprouts from the grill and serve immediately. Cause you can’t stop me from diving in!! Serve with our Best Grilled Pork Chops Marinade and Cheesy Grilled Potatoes. You won’t be disappointed!
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Move over beer brats there’s a new kid in town! Root Beer Brats are not only delicious but they are so easy to prepare. And since they’re made with root beer rather than beer, they’re family friendly too. Slow-cooking in a sweet root beer marinade […]
I’m pretty sure S’mores are the official dessert of Summer. Well if you like S’mores then you’re gonna flip out over S’mores bars!! These deliciously decadent bars taste just like S’mores but without all the mess. Heck, you can even skip the bon fire which […]
Have you ever tried making your own barbecue sauce? Well it’s easier than you think! Rhubarb-b-q Chicken Drumsticks are the perfect place to start. Fresh rhubarb and apricot preserves pair perfectly to create this surprising and unique flavor profile. It’s tangy and sweet, with just the right amount of kick. Slather it onto some drumsticks for wonderfully moist chicken that’s finger-licking good right down to the last bite. Fire up the grill!! There’s plenty to go around.
Here’s all you’ll need: olive oil, onion, garlic, rhubarb, ketchup, water, apricot preserves, apple cider vinegar, molasses Dijon mustard, chipotle pepper in adobo sauce, barbecue seasoning, salt and pepper, and chicken drumsticks. 
In a large sauce pan, cook the chopped onion in oil over medium heat for 4-6 minutes or until tender. Stir in the minced garlic and cook for 1 minute longer. Now just the start of this recipe will make your kitchen sell amazing, but wait…it gets even better!
Next mix in the sliced rhubarb, ketchup, water, apricot preserves, apple cider vinegar, molasses, Dijon mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Now it’s really starting to get fun! Bring the mixture to a boil, then reduce the heat and simmer uncovered for 8-10 minutes or until the rhubarb is tender. If you’re not familiar with barbecue seasoning, you can find it in the spice aisle.
Allow the mixture to cool slightly, then puree in a blender. Blend until smooth. My handy dandy Ninja was perfect for the job. I love that it doesn’t take up much space in the kitchen. Reserve one cup of barbecue sauce for serving.
In a small bowl, combine In a small bowl, combine the remaining 1 teaspoon salt, 1/2 teaspoon pepper and 4 teaspoons of barbecue seasoning. Sprinkle the mixture over the chicken drumsticks, then cover each drumstick with barbecue sauce. Slather it on real good!
Lightly oil the grill rack and preheat the grill to medium heat. Place the chicken drumsticks on the grill rack over indirect medium heat.
Grill the chicken drumsticks covered, over medium heat, for 30-35 minutes or until a meat thermometer reads 170-175 degrees. Turn and baste, every 5 minutes or so during cooking time to avoid burning.
Serve with the reserved bbq sauce for dipping and enjoy!! I’m about to dive into these Rhubarb-b-q Chicken Drumsticks Fred Flintstone style. Serve with our Slow-Cooked German Potato Salad and Slice and Bake Watermelon Cookies for a picture perfect picnic! 
We’d love to hear from you! Leave us your comments and love down below!
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When I think of the Fourth of July, I think of hot dogs and hamburgers cooking on the grill, lots of yummy corn on the cob and tasty pasta salads, and of course, a big ole juicy watermelon. Well now you can add Watermelon Cookies […]
Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German […]
I love cooking and baking with whatever local produce is in season for a few reasons. It supports our local farmers, it’s usually a whole lot cheaper (who doesn’t love saving money), but most importantly, fresh food just tastes better. It really does. And since peaches are in season here in Western NY these amazingly delicious Peach Cobbler Bars needed to be made ASAP!! This peach cobbler spinoff is great for a potluck or crowd. It’s got layer after layer of goodness too. Loads of fresh, juicy peaches sandwiched between not one but TWO layers of buttery crumb mixture are sure to delight your tastebuds. Serve with a scoop of vanilla ice cream if you really want to indulge!
Here’s all you’ll need: flour, white sugar, baking powder, salt, cinnamon, shortening, an egg, vanilla extract, almond extract, cornstarch, and of course peaches!
First we’ll start by making our crumb mixture. In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, salt and cinnamon. Did you know? Peaches are so popular here in Western NY that they even have their own festival. The Lewiston Peach Festival is an end of summer tradition for us! They even crown a Peach Queen!!
Next cut in the shortening with a pastry blender until crumbly. If you don’t have a pastry blender you can totally use your fingers. I’m not here to judge (translation: that was my method of choice for years).
Add the egg and vanilla extract to a separate bowl and lightly beat with a fork. Then add the egg mixture to the crumb mixture. Mix with a fork until well blended. This crumb topping doesn’t look like much now, but trust me, they are the unsung hero of Peach Cobbler Bars.
Kudos to that crumb topping for working not only as the topping but also our base layer. Measure out 2-1/2 cups of the crumb mixture and set it aside for our top layer. Now take whatever’s left and press it into the bottom of a 13X9″ baking dish. The bottom of a measuring cup will help you to spread it firmly and evenly in the baking dish.
Now it’s time for the superstar of this dessert….THE PEACHES!!! Look at them! Aren’t they just gorgeous? Peel, pit, and chop the pieces. If your peaches are firm go right ahead and use a vegetable peeler to get the job done. If you’ve got some ripe peaches on your hands however, I suggest this method. Score the peaches with an “X” at the pointy tip of the fruit just enough to break the skin. Cook the peaches in boiling water for 30 seconds, remove with a slotted spoon, and transfer to an ice bath. Ice for 1 minute and you should be able to slowly peel the skins right off.
Add the almond extract to the bowl and stir into the peaches. In a separate bowl, mix together cornstarch and 1/2 a cup of sugar. Add the cornstarch mixture to the peaches and toss to coat. Spread the peach filling evenly over the crust. Now Peach Cobbler Bars would be great just like this but we’re going to take it a step further!
Grab that crumb topping that we set aside earlier and sprinkle it over top of the peach filling. Yep! All of it. Bake in a 375 degree preheated oven for 40-45 minutes or until golden. Cool completely and cut into bars.
Are you drooling yet??? Cause I think I’m drooling!! Peach Cobbler Bars are giving me all those Fall feels!!! Dessert lovers raise your hands. You’ve gotta make our Over The Top Apple Pie Cheesecake next!
We’d love to hear from you! Leave us your comments and love down below!
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Grilled Lemonade?!? Yep! You read that right. I’ve been preaching all summer about how we grill anything and everything at our house and this next recipe is proof positive. This unexpected, yet simple twist of classic lemonade will make you a believer. Everything really IS […]
Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!
