My husband and I both love BBQ’ed chicken. (Who doesn’t?) It also works out nicely because he likes the white meat breast which leaves the dark, delicious leg quarters for me. We also both like it smoked, and with a delicious dry rub. However, we have differing opinions on the accoutrement to said whole chicken. I like a saucy, red, spicy bbq sauce to finish it off and he would prefer to keep just the dry rub. Now. Me thinks if we could perfect the chicken so that the chicken still has crispy skin, but is accentuated by a bbq sauce caramelized to all the nooks and crannies of the crispy skin we would have a winner for all! As you can see, the pictures of sauced chicken are a bit burned, but we have since found the proper heat level and have had a more successful dry rubbed chicken with caramelized bbq sauce exterior, smokey, moist interior.
Continue reading “Butterflied BBQ Chicken with Ranch Potatoes”
I love Saturday mornings, AJ makes cappuccinos while I cook eggs, homemade toast and hickory- smoked pepper bacon….then we’ll head down to the Warrenton Farmer’s market to get some fresh produce for the week. This particular Saturday we got some beautiful beets, green beans, poblano peppers and salad greens. I decided to make a roasted beet salad for a cookout we were going to that night and it turned out pretty delicious!
Continue reading “Balsamic & Honey Roasted Beet Salad with Goat Cheese”
The garden is overflowing with zucchini and yellow squash so I created this veg & bean casserole with a corn masa crust. The husband named it Cass-amalé because of the topping reminiscent of tamalé filling; so clever! It’s a perfect dish for sharing and can be made with anything you have on hand, sweet potatoes, acorn squash, greens…
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Since my last post mentioned big bowls of pasta & garlic bread and my garden is beginning to overflow with tomatoes I believe I will share my beloved tomato sauce recipe…I like to make a huge batch and freeze in mason jars to use as needed. This is not only an Italian sauce (we use on our homemade pizza’s, calzones, pastas) but also a fabulous soup with a chunk of toasted Ciabatta bread. YUM!
Continue reading “Rustic Oven Roasted Tomato Sauce”
I kept hearing and reading about these “miracle” Shirataki noodles. They are made from tofu and yam flour (don’t freak yet…look to the final result) and I found them in the natural section at Wegmans for about $2.39. Compared to 210 calories and 42 grams of carbs for a similar size of regular Spaghetti, I thought it was worth a shot!
- Only 3g of Carbs per sering
- 20 Calories per (4 oz.) serving (of course who eats 4 oz. of noodles?)
- No Sugar, No cholesterol
- Dairy free, Gluten Free
Continue reading “Shirataki Stir-Fry”
Creamy and nutty, hummus is a versatile spread that can be dressed up like in this recipe with sweet roasted red peppers and roasted garlic or kept simple with just the basics; beans, olive oil and a few spices. You can use it as a dip for veggies and pita chips or slathered on a sandwich with avocado and crunchy veggies.
Continue reading “Roasted Garlic & Red Pepper Hummus”