Category

Appetizers

Avocado Toast with Grilled Beet Hummus | Bjorn Bites and Booze | Wild West Viking
Appetizers, Recipes

Avocado Toast with Grilled Beet Hummus

Avocado Toast with Grilled Beet Hummus | Bjorn Bites & Booze | Wild West Viking

Avocado Toast with Grilled Beet Hummus

Who doesn't love Avocado Toast? Super trendy right? But let's take this up a notch add some homemade Grilled Beet Hummus. The beets were grilled on the Big Green Egg over red hot Jealous Devil Charcoal! The grilled beets provide an added smoky flavor with a slight caramelized sweet coating. I created an avocado rose to sit on top off the luxurious Beet Hummus, added some alfalfa sprouts, sliced radishes, pine nuts, and crumbled feta on a piece of toasted multi-grain bread, and oh my goodness! So good!
Course Appetizer, Main Course

Ingredients
  

Grilled Beet Hummus

  • 2 medium beets
  • 1 tbsp olive oil

Supplies for Avocado Toast

  • 2 slices multi-grain bread
  • ½ cup prepared beet hummus
  • 1 avocado, pitted
  • 1 radish, thinly sliced
  • ½ cup alfalfa sprouts
  • 1 tbsp crumbled feta cheese
  • 1 tbsp pine nuts, for garnish
  • salt & pepper to taste

Instructions
 

Grilled Beets

  • Heat grill to 350°
  • Wash and peel beets. Place on large piece of heavy duty aluminum foil. Rub olive oil over beets, and wrap the foil around the beet
  • Place foil wrapped beets on grill. Grill for 60 minutes or until beets are tender.

Make Avocado Toast

  • Slice thinly, and toast the bread
  • Spread a generous amount of hummus on each piece of bread.
  • Slice the avocado thinly, and lay on top of the hummus (or make an avocado rose to sit on top of the hummus)
  • Add sprouts on top of avocado, sprinkle feta cheese on top, pine nuts, and sliced radishes. Salt + pepper to taste. Serve immediately.
Keyword Avocado Recipes, Avocado Toast, Beet Hummus, Beet Recipes, Grilled Beets
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Grilled Bacon Wrapped Loaded Baked Potato Skins | Wild West Viking
Appetizers, Recipes

Grilled Bacon Wrapped Loaded Baked Potato Skins

Grilled Bacon Wrapped Loaded Baked Potato Skins | Wild West Viking
Grilled Bacon Wrapped Loaded Baked Potato Skins | Wild West Viking

Grilled Bacon Wrapped Loaded Baked Potato Skins

It's the Big Game Day so get your game face on and make some of these super easy, so delicious, fully loaded grilled bacon-wrapped baked potato skins! Grilled on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal!
Prep Time 30 mins
Cook Time 45 mins
Course Appetizer

Ingredients
  

  • 1 cup vegetable oil
  • 3 Russett potatoes (medium-size), baked and scooped out
  • 4 oz cream cheese, room temperature, softened
  • ½ cup Colby-Jack, shredded
  • 1 jalapeno, diced
  • ¼ cup white onion diced
  • 3 bacon pieces, cooked, and chopped
  • 6 bacon slices (thin)
  • ½ tsp chili powder (I used Spicy Me's Taco AF)½
  • Sour cream and green onions (chopped) for serving

Instructions
 

Prepare Grill

  • Heat grill to medium-high (350°F)

Prepare Potatoes

  • Bake potatoes either in the oven, or a quick cook in the microwave. Once cooled, cut potatoes lengthwise, and scoop out insides leaving about 1/4" shell. Put the scooped out potatoes to the side.
  • Heat oil, and fry potato skins until light golden brown. Place on wire cooking rack to drain and cool.

Prepare Filling

  • Combine, cream cheese, shredded cheese, chopped jalapeno, bacon, onions and chili powder. Stir to mix well.
  • Fill potato skins with mixture until well rounded and full.
  • Wrap each potato skin with one piece of bacon tightly, use toothpicks if needed..

Prepare Potato Skins

  • Add bacon wrapped potato skins to the grill. Grill about 30 minutes (check halfway through).
  • Once bacon has become browned and crispy, remove from grill. Serve with sour cream and chopped green onions.
Keyword Bacon Wrapped Potato Skins, Big Green Egg, Big Green Egg MiniMax, Grilled Appetizers, Grilled Potato Skins, Jealous Devil Charcoal, Loaded Baked Potato Skins
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