Ingredients 1 lb fresh large shrimp, peeled and deveined (I used Argentine Red shrimp) 2+ lemons 1 tsp Parmesan cheese 1 tsp brown sugar 1 tsp garlic salt 1 tsp Ragin Cajun Storm seasoning 1/4 tsp black pepper 1/4 tsp smoked paprika 1/4 tsp basil 1/4 tsp chili powder Instructions Clean grill, spray with a non-stick spray and turn grill to medium/high. Whisk all seasoning ingredients together and place in a small baggie. Pat dry shrimp and place a few shrimp at a times into baggie. Seal and gently shake to coat. Remove and place on a plate. Repeat for remaining shrimp. Place shrimp on skewers, squeeze lemon juice to both sides of shrimp as they grill, and grill for...
Ingredients 32 oz frozen corn thawed 1/2 cup mayonnaise 1/2 cup sour cream 5 tsp Chipotle Blizzard Dry Rub or to taste 5 oz queso fresco grated or crumbled For Garnish 1/4 cup fresh cilantro chopped Directions Preheat the oven to 350˚F Pour the corn into a large casserole dish. Mix in the mayo, sour cream, Chipotle Blizzard Dry Rub, and half of the queso fresco until combined. Bake for 30-40 minutes or until heated through and the sides begin to bubble. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro.
Ingredients: Fresh vegetables such as cherry tomatoes, bell peppers, red onions, mushrooms, broccoli, zucchini Optional: Diced raw meat such as chicken, beef or shrimp Skewers 1 bottle of Polar Bear Kitchen Honey Mustard Sauce Directions: For best results; pre-soak skewers in water for at least 30 minutes. Thread veggies and/or meats onto skewers. Grill until well-cooked while basting with Polar Bear Kitchen Honey Mustard Sauce Serve extra Polar Bear Kitchen Honey Mustard Sauce on the side for dipping.
Serves: 10 Ingredients: 1 to 1 ¼ pounds pork tenderloin 2 Tbps butter 1 bottle of Polar Bear Kitchen Honey Mustard Sauce Directions: Cut tenderloin crosswise into 12 equal slices and season with salt and pepper. Melt butter in an extra-large nonstick skillet over medium-high heat. Add pork and cook 2-3 minutes or until almost cooked through. Add ½ bottle of Polar Bear Kitchen Honey Mustard Sauce to the pan and bring mixture to a simmer and cook until pork is done. Serve 3 slices per person and pour remaining glaze over top.