This is a guest article submitted by Lena Tzivekis.
As the country begins to enter a post-COVID-19 phase of reopening, social distancing is likely to continue through the summer months. Cynch Propane Tank Delivery is meeting the demands to keep grills across the country fired up, and turning stay-at-home guidelines to summer staycations. With eliminating the need to make a trip to the local hardware store, Cynch’s pick-up and drop off services of new and used grill tanks is safely delivering this summer essential to homes across America, including in the Philadelphia area, in a socially distanced fashion.
Cynch makes grilling even easier with these simple and delicious recipes, both savory and sweet to make your BBQ feel a bit more normal this summer. Find out how to make Bacon and Blue Cheese Stuffed Pepper Bites, Grilled Potato Rounds, Mushroom Pizzas, and Strawberry Shortcake Skewers for your next summer BBQ.
- 3 red, orange or yellow peppers (try one of each!)
- ½ cup crumbled blue cheese
- ¼ cup cheddar cheese
- 4 ounces cream cheese, softened
- 4 pieces of bacon, cooked and crumbled
- Cut the peppers into quarters, cleaning off and discarding the seeds and stems.
- In a bowl, blend the blue cheese crumbles, cheddar cheese, cream cheese and bacon together.
- Grill the peppers, covered, over medium-high heat for about 2-3 minutes on each side or until just a bit charred.
- Take the peppers off the grill and fill each with 1 tablespoon of the cheese mixture. Place back on the grill for about 2-3 minutes or until the cheese is melted.
- Get out of the cold and get those peppers in your belly!
- 2 potatoes, pre-baked and cooled
- 1/8 cup butter, melted
- ½ cup sour cream
- ¾ cup shredded cheese
- 4 bacon strips, cooked and crumbled
- 2 tbsp. fresh chives, chopped
- Salt & pepper to taste
- Preheat the grill to medium-high.
- Slice baked potatoes in 1-inch thick rounds, brush both sides with butter, and sprinkle with salt and pepper.
- Grill about 6 minutes on each side, and then carefully remove.
- Top with sour cream, cheese, bacon and chives – serve and enjoy!
- 6 portobello mushroom caps, cleaned
- 4 tbsp. olive oil
- Salt, pepper, garlic powder to taste
- 2 tbsp. red pepper flakes (optional)
- 1 ½ cups pizza sauce
- 1 ½ cups mozzarella cheese
- Toppings of your choice – here we used red onion, cherry tomatoes, green olives and basil
- Rub olive oil on both sides of mushroom caps, then sprinkle with salt, pepper and garlic powder to taste.
- Grill mushroom caps cavity side down on medium heat for 6-7 minutes or until tender.
- Remove mushroom caps from the grill and flip so they are cavity side up.
- Evenly fill each mushroom cap with pizza sauce and sprinkle with red pepper flakes for an extra kick.
- Top each mushroom pizza with mozzarella cheese, and your chosen toppings.
- Place back on the grate, grilling with the lid closed for about 8-10 more minutes.
- Remove carefully, serve immediately and enjoy!
- 1 cup heavy whipping cream
- 2 tbsp. brown sugar
- ½ lemon zest
- Angel food cake or pound cake chunks, or shortbread cookies
- 15 strawberries, sliced
- To make the whipped cream, beat heavy whipping cream, sugar, and lemon zest together until stiff, then set aside in the refrigerator to chill.
- On a medium grill, place cake pieces or cookies, grilling 2-3 minutes per side.
- Assemble skewers, alternating grilled cake or cookie pieces, with strawberries and daubs of cream.
- Serve immediately and enjoy!