September Recipe of the Month

Grilled Chicken Wraps

Ingredients:

  • 6 skinless, boneless chicken breast halves
  • 4 links pork sausage
  • 2 jalapeno peppers, seeded and minced
  • 3/4 cup chopped onion
  • 3 cloves garlic, chopped
  • 1 teaspoon Cajun seasoning
  • 12 slices bacon

Directions:

  1. Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks.
  2. Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!

 

Courtesy allrecipes.com

August Recipe of the Month

Grilled Garlic and Herb Shrimp

Ingredients:

  • 2 teaspoons ground paprika
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons Italian seasoning blend
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoons ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp, peeled and deveined

Directions:

  1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  3. Remove shrimp from marinade, drain excess, and discard marinade.
  4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

 

Courtesy allrecipes.com

July Recipe of the Month

Grilled Country Style Ribs

Ingredients:

  • 1/2 cup Burgundy wine
  • 1/4 cup barbeque sauce, plus more for basting
  • 1/4 cup cider vinegar
  • 1/4 cup hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow mustard
  • 4 pounds country-style pork ribs
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder

Directions:

  1. Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
  2. Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
  3. Preheat grill for medium-low heat and lightly oil the grate.
  4. Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

 

Courtesy allrecipes.com

June Recipe of the Month

Grill Master Chicken Wings

Ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup Italian-style salad dressing
  • 3 pounds chicken wings, cut apart at joints, wing tips discarded
  • 1/4 cup butter
  • 1 teaspoon soy sauce
  • 1/4 cup hot pepper sauce (such as Frank’s RedHot™), or to taste

Directions:

  1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
  2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
  3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
  4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

 

Courtesy allrecipes.com

Spear’s Landscape working with Michele Tafoya and KQRS

We have exciting news!

Michele Tafoya

Over the next few months, Spear’s Landscaping and Michele Tafoya, longtime NFL sideline reporter on NBC’s Sunday Night Football and co-host of the KQ Morning show on KQRS, will join forces on air and in the backyard.

Tafoya, Emmy Award-winning sportscaster, entertains fans across the nation on TV and radio. Spears Landscaping, featured four times on popular HGTV shows Landscape Smart and Curb Appeal, creates upscale, residential outdoor living spaces that leave neighbors envious.

So, you might be wondering how these two leaders, in very different industries, are coming together, right? While Michele Tafoya does her magic on the radio, creating ads for us, we will be planning, designing, and creating the outdoor living space of Michelle’s dreams.

For updates on the progress of Michele’s outdoor landscaping project, tune into the KQ Morning show, and check our Spear’s Landscaping blog.

May Recipe of the Month

Texas Stuffed Grilled Burgers

Ingredients:

  • 5 pounds lean ground beef
  • 6 tablespoons Worcestershire sauce
  • 2 teaspoons hickory seasoning (optional)
  • salt and pepper to taste
  • 2 cups chopped onion
  • 2 cups chopped fresh mushrooms
  • 2 cups chopped cooked ham
  • 3 cups shredded cheddar cheese

Directions:

  1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  2. In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
  3. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

 

Courtesy allrecipes.com

April Recipe of the Month

Pineapple Grilled Pork Chops

Ingredients:

  • 1 (8 oz.) can pineapple rings, juice drained and reserved
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 teaspoon garlic powder
  • 4 pork chops
  • 1 pinch ground black pepper

Directions:

  1. Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

 

Courtesy allrecipes.com

March Recipe of the Month

Rosemary Ranch Chicken Kabobs

rosemary ranch chicken kabobs

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon white sugar (optional)
  • 5 skinless, boneless chicken breast halves, cut into cubes

Directions:

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

 

Courtesy allrecipes.com

Pool Landscape Project Complete!

Earlier this summer we finished a landscape project that was started in the fall of 2015.  The project included an outdoor kitchen with a pizza oven, a custom fireplace, fire bowls, and a pool.  The finished product turned out great! Here are some of the pictures:

202117pool-daytime-retainingwalls271542 43 16 19 25 26

June Recipe of the Month

Crab Stuffed Lobster Rayna

crab stuffed lobster

Ingredients:

  • 4 (6 ounce) shelled raw lobster tails
  • 1 tablespoon butter
  • 1 tablespoon minced celery
  • 1 green onion, minced
  • 1 1/2 teaspoons all-purpose flour
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup cold milk
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 tablespoons dry bread crumbs

Directions:

  1. Preheat grill for medium heat.
  2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
  3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
  4. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

Courtesy allrecipes.com