They’re so easy to make. Make sure to completely thaw your shrimp if using frozen which I usually do. If I’m running short on time, I’ll submerge them in a bowl of cold water to speed up the thawing process. Drain and season them with salt, pepper, garlic powder and drizzle them with olive oil.

Now you slide them onto skewers or if you have a blackstone you don’t have too and can just dump them on the hot griddle. Cook for about 5 minutes on each side until they’re pink and cooked to an internal temperature of 145 degrees. 
Remove them from the grill and place them in a pan. Melt the butter and mix in the garlic powder. Pour the warm melted butter over the shrimp and give it a stir. 
And that’s it, you’re ready to enjoy them! 
I learned how to make these shrimp from our good friends Billy and Becky. They made them for us while visiting one summer and it was an instant hit. 
Happy Grilling! 
~Rachel Ballinger 🍤🍤🍤

“A lot of living happens in the kitchen.”  ~Rachel 

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Grilled Garlic Butter Shrimp

These buttery garlic grilled shrimp are so good and the perfect addition to your next bbq.

Course Appetizer, Main Course

Cuisine American

Keyword Appetizer, Main Course, Meat, Shrimp

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 Servings

Ingredients

• 3 lbs frozen raw peeled shrimp
• Salt
• Black pepper
• Garlic powder
• 1 stick butter 8 tbsp
• 1 tbsp garlic powder

Instructions

• Thaw the shrimp and season with salt, pepper, and garlic powder.
• Skewer shrimp onto skewers. If you have a Blackstone, that’s not necessary. I dump them directly onto the hot surface.
• Grill for about 5 minutes on each side or until the shrimp turn pink. Cooking them too long will make them tough and chewy.
• Remove from grill and place in a pan or bowl.
• Melt the butter and stir in the garlic powder. Pour it over the cooked shrimp.
• Serve hot!

The post Grilled Garlic Butter Shrimp appeared first on My Everyday Ordinary Life.

This bacon wrapped pork tenderloin is juicy and moist and an absolute favorite with our family whenever we have a bbq. 

Pork tenderloin is a very basic and affordable cut of meat but once you drizzle it in maple syrup and wrap it in bacon, it becomes a special treat! 

Ingredients needed for Bacon Wrapped Pork Tenderloin: 

(scroll down for complete printable recipe) 

• pork tenderloin
• salt
• black pepper
• garlic powder 
• maple syrup 
• bacon 

How to Make It:

• Lay the pork tenderloin on a baking sheet and using a sharp knife, score each side about 5 times.
• Season to achieve side generously with salt, pepper, and garlic powder. 
• Drizzle each tenderloin with maple syrup. 
• Wrap bacon around each tenderloin. 
• Grill on a hot medium high heat grill for about 10 minutes on each side until it reaches the internal temp of 145. 
• Remove from heat and let rest for 10 minutes before cutting. 

Adding pork tenderloin is a great addition to your menu to help feed a crowd. It’s quick and easy to make and it always disappears fast. People are always amazed to find out its pork. It tastes so good!

I hope y’all like this recipe and try it at your next barbecue. Enjoy! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Bacon Wrapped Pork Tenderloin

These bacon wrapped pork tenderloins are moist and full of flavor. The sizzling bacon and the sweetness from the maple syrup are an irresistible combo.

Course Main Course

Cuisine American

Keyword BBQ, Main Course, Pork

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• Pork tenderloins
• Salt
• Black Pepper
• Garlic powder
• Maple syrup
• Bacon

Instructions

• Place tenderloins on a baking sheet. Score each tenderloin diagonally about 5-6 times on both sides.
• Season generously with salt, pepper, and garlic powder on both sides.
• Pour maple syrup over each side.
• Wrap strips of bacon around each tenderloin from one end to the other.
• Place on grill and pour the extra maple syrup and juices from the pan on top of the tenderloins. Cook about 10 minutes on each side until internal temp of 145 degrees.
• Remove from grill and tent with foil on a pan or cutting board. Let rest for at least 10 minutes before cutting and serving.

The post Bacon Wrapped Pork Tenderloin appeared first on My Everyday Ordinary Life.

Country coleslaw is a creamy side dish made with cabbage, carrots, and onion in a sweet and tangy buttermilk sauce. It’s the perfect accompaniment for fried chicken or bbq sandwiches.

I love the coleslaw at KFC and this recipe is really close to theirs and maybe even just a tad bit better. I love cabbage and this is a delicious way to eat it. 

Ingredients Needed: 

• mayonnaise 
• whole milk
• buttermilk
• lemon juice
• vinegar, white or apple cider both work
• salt 
• black pepper 
• cabbage
• carrot
• onion 

How to Make Country Coleslaw:

• In a bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper.
• Chop the cabbage and onion and grate the carrot and add it all to the sauce and mix it well. 
• For the best flavor, cover and refrigerate for a couple hours before serving. 

This is a recipe that I make a lot especially in the summer when we grill out a lot. It goes with pretty much any grilled meal. Sometimes I’ll pull out my hand crank veggie grater to chop the veggies but it’s just as good all chopped and diced with a knife. 
Y’all enjoy!

~Rachel Ballinger ☕️💕

 

“A lot of living happens in the kitchen.”   ~Rachel 

 

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Country Coleslaw

Country coleslaw is a creamy side dish made with cabbage, carrots, and onion in a sweet and tangy buttermilk sauce. It’s the perfect accompaniment for fried chicken or bbq sandwiches.

Course Side Dish

Cuisine American

Keyword BBQ, Cabbage, Coleslaw, Salad, Side Dish

Total Time 20 minutes minutes

Servings 10 Servings

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup white sugar
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vinegar white or apple cider work
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 head of cabbage chopped
• 1 carrot shredded
• 1/4 cup minced onion

Instructions

• Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl. Whisk until smooth.
• Add the cabbage, carrots, and onion and stir to combine.
• You can serve it right away but I highly recommend covering and refrigerating for at least two hours before serving. The rest time gives the ingredients time to marinate and increases the flavor.

Notes

You can substitute the cabbage and carrots for two 16 oz bags tricolor coleslaw mix if desired.

The post Country Coleslaw appeared first on My Everyday Ordinary Life.