With Trader Joe's Grilled Chimichurri Chicken Skewers, it's all about the convenience. Ordinarily I'd make chicken skewers from scratch, but I get the value in not having to plan ahead to marinate the chicken, thread it on skewers and grill it. But then, the recommended reheat method is grilling...so I guess the savings is…
We finally had a nice couple of days this weekend, so we fired up the grill and cooked up Trader Joe's Jalapeño Mango Chicken sausage. I couldn't quite decide what to top it with, so I grabbed the jar of TJ's pineapple jam out of the fridge and added red onion and a little cilantro.…
Book Deal Alert! Paula Disbrowe's Food52 Any Night Grilling is $2.99 on Kindle, iBooks and Google Play. Before the summer grilling season runs out, pick up this book, fire up the grill and enjoy some deliciously summery grub! Any Night Grilling was the July selection for Deb Balint's @rainydaybites Instagram cookbook club (#rainydaybitescookbookclub). I joined…
I've made a good number of salads this summer, some simple, some complex. This grilled radicchio and corn number falls somewhere in the middle and it might be my favorite one so far. It features a roasted cherry tomato vinaigrette and creamy fresh mozzarella along with the grilled veg. The recipe is adapted from Around…
Summer may be winding down, but grilling season is far from over. I've been obsessed with burgers and really, anything on a bun lately. While nothing beats a classic beef hamburger, my a-ha this year is that chicken thighs actually make a better burger than turkey. And if you're willing to go an extra step, grind your…
When it comes to chiles, “Red or Green?” doesn’t have to black and white. There’s really no bad answer. With Hatch Chile season just getting underway, green will be your first thought. Roasters are being fired up across the country and it’s time to order up a case of fresh green chiles to squirrel away…
Pure Food: A Chef’s Handbook for Eating Clean, with Healthy, Delicious Recipes by Kurt Beecher Dammeier
-- 3 and 1/2 stars
**ARC provided by the publisher for review**
Effort to get Americans cooking and eating clean gets a bump this week with the release of Kurt Beecher Dammeier’s latest cookbook, Pure Food.
The…
Read recipe headlines or captions and you might think cooking has turned into a version of Name That Tune. Take any dish, let’s say a salad in this case. Can’t you just see it, opponents stand across from each other on a cardboard cut out game show set, sizing each other up, looking for tells. The Good, the Bad, and the Ugly practically plays in the background.
“Jim, I can make that salad in 7 ingredients,” says Contestant #1.
“I can make it in 5,” replies Contestant #2.
#1 rocks from left foot to right to left again. “Uhhh, Jim, I can make it in 3.”
Sensing uncertainty, #2 points, “Make that salad.”
Alright, let’s do it. Easy peasy Sesame Sugar Snap Peas.
As soon as it gets gorgeous out, the first thing you want to do is whip the cover off the grill and throw on some burgers and dogs. But what about after that? With a stretch of nice days its easy to run through your usual grilling repertoire and run out of ideas. So why don't we do a little island-inspired grilled chicken? Pineapple Passion Fruit Glazed Chicken we first made during our trip to Kaua'i in February.
September is about new beginnings, well, at least as far as the school year goes, so maybe that’s why OJ kicked off his new diet and exercise regimen now. Whatever it is, this new deal is already changing the way we eat (and I thought we were in a pretty good place to start with).
The main challenge? Everything is weighed separately – 100 g protein, 80 grams carbs, however many grams fat. But when I start to look at how I cook, how do you calculate vegetable soup or pot pie or a casserole of any kind? Everything is mixed in.
This first week there’s been a lot of grilling going on. Last night flank steak, over the weekend we grilled chicken. And it was that chicken that formed the basis for this chicken tikka pasta salad.
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