Monthly Archives: April 2011

New Potatoes with Old Bay and Dill

We first made these potatoes last Fourth of July, and we keep making them to universal acclaim. The new potatoes we had included a red and white mix, and we added heirloom small blue potatoes (cut in half or thirds). … Continue reading

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Grilled Asparagus with Sherry-Shallot Vinaigrette

Asparagus may be an acquired taste, but grilling the asparagus has made asparagus eaters out of our family. This recipe for grilling asparagus is simple and has excellent flavor. The recipe comes from Adam Perry Lang’s book, Serious Barbecue, page … Continue reading

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Gluten-Free Chocolate Chip Peanut Butter Cookies

We don’t have anyone in our family who has to eat gluten-free, but we’ve found there are superb recipes in this category, and we wanted to try this one. The author of this cookie recipe is Bill Broyles from Callahan, … Continue reading

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Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

As we noted in the previous blog entry, Rachael Ray served her chicken tenders Saltimbocca over this “risotto.” This recipe is just plain fun: to cook, to look at, and to eat. The mushrooms provide great color and flavor. Here … Continue reading

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Oven Roasted Chicken Tenders Saltimbocca

We saw this recipe on Rachael Ray’s show on Food Network and wanted to try it. This turned out great! We got the eight slices of prosciutto from the butcher at our neighborhood grocery store, but both Rachael and the … Continue reading

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Barbecue-Glazed Salmon with Green Beans and Corn

This recipe from the May 2011 issue of Real Simple is a quick way to broil salmon in the oven for a delicious meal. We liked the idea of the green beans and corn on the side, but we added … Continue reading

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Pineapple-and-Apricot-Glazed, Boneless, Skinless Chicken Breasts

This entry marks the beginning of this year’s grilling season for us. We started with this recipe from Adam Perry Lang in his book, Serious Barbecue, page 252. Lang holds that the chef should try to add flavor at each … Continue reading

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