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Grilling Magic: Rubs, Butters, Marinades, Sauces, and Salsas for Easy Gourmet Meals

Grilling Magic: Rubs, Butters, Marinades, Sauces, and Salsas for Easy Gourmet Meals
All Photos: Kelly Rossiter I have to admit that I have come to grilling fairly late, because I always had my husband do it. I fell for the cliche that the grill was the domain of the man, but in fact, my husband doesn't really cook. Now I actually think about recipes for grilling instead of just tossing something onto the barbie. 1. It doesn't get any easier than using a spice rub to make your chicken, steak or pork tenderloin fantastic. Cajun Spice Mix: 3 tbsp dried thyme; 2 tbsp each paprika and packed brown sugar; 1 tbsp each ground cumin, dry mustard and hot pepper flakes; 1 tsp salt. Bombay Spice Mix: 3 tbsp each ground coriander and turmeric; 2 tsp ground cumin; 1 tsp salt; 1/2 tsp each cayenne pepper and dry mustard. Mediterranean Spice Mix: 3 tbsp dried rosemary; 2 tbsp each ground cumin and coriander; 1 tbsp dried oregano; 2 tsp cinnamon; 1/2 tsp salt. Mix the spices and then rub them onto the meat (or tofu!) The finished product below. 2. 3. 4. 5. I loved this salsa verde. Related:  chicken

Oreo and Peanut Butter Brownie Cakes So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from

Spiced Chipotle Honey Chicken with Sweet Potatoes I have been reading the most fabulous book. In the Kitchen with a Good Appetite is by Melissa Clark, author of "A Good Appetite" for The New York Times. I already loved her column, so I have been lusting after this book for quite some time. So the writing is superb, but the recipes are even better. I started with the Spiced Chipotle Honey Chicken with Sweet Potatoes. I've already made a few other recipes from this book, and I can't wait to make and share many more! One Year Ago: Sausage Stuffed MushroomsSpiced Chipotle Honey Chicken Breasts with Sweet Potatoesadapted from In the Kitchen with a Good Appetite, by Melissa Clark serves 6 In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Stir the potatoes. Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro.

Honey Biscuits Recipe Just a small twist on a classic recipe can go a long way. That’s what we did here. We added a little honey, and got a slightly sweet, nuanced drop biscuit. Ingredients 2 cup all-purpose flour1 Tbsp baking powder½ tsp salt¼ cup shortening¾ cup milk2 Tbsp honey Directions Preheat the oven to 450.Stir the flour, baking powder and salt together in a bowl.Add the shortening and use a fork or a pastry cutter to cut the shortening into the flour, until it forms a mealy texture.Add the milk and honey last, and use either a wooden spoon, spatula or your (clean) hands to gently mix together.Drop onto a cookie sheet and bake for 10-15 minutes (keep an eye on them!). Read more from pdxfoodlove. Tags: Breakfast & Brunch, Vegetarian

Chicken Sliders with Yogurt Sauce Life of a food lover can never be boring! There is always something exciting right down the alley, whenever you need it. I am one of those who even dreams about food; I know for a normal person, I may come as way out of the boundaries of normal, but I do dream about food and wake up really hungry almost everyday. So as I said life of a food lover like me can never be boring!! Fattening… No Comments… Speaking of dreams, last night my dreams were invaded by ”Sliders” ,delicious mini burgers. Sliders are nothing but miniature burgers, small about 2-3 inches of bugery goodness; I like making strange words. These Chicken Sliders are really easy to make, I like to rest my mixture chicken and herbs for minimum 30 minutes for flavor to develop and get more mature but if you are in hurry make them right way, trust me they taste great. Perfect as party food, appetizers or even for the little fingers around the house, these Sliders are welcome by everyone with big smile… Ingredients Yogurt Sauce -

Blueberry Hemp Smoothie Recipe This smoothie marked my inaugural use of hemp seeds. I wasn’t sure what to do with hemp or whether I would like it, but I found that the seeds added a nice texture and nutty flavor to my smoothie. They also made a smoothie more of a filling meal because of their fat, protein, and fiber content. Remember that smoothies need to be viewed as a meal or hearty snack rather than a drink. Ingredients 1 Tbsp almond butter1 ½ cup frozen blueberries1 cup vanilla soy milk½ cup plain low-fat yogurt1 cup ice cube1 banana, fresh or frozen¼ cup hemp seed Directions Combine soy milk, yogurt, almond butter, and hemp in a blender.Add frozen fruit (break banana into chunks) and ice cubes and pulse until smoothie is thick and smooth.Add more ice cubes if you like a thicker smoothie. Read more from Eating Made Easy. Tags: Smoothie, Breakfast & Brunch, Beverage, Healthy, Vegetarian, Blueberry

Parmesan Chicken Nuggets Baked Four years ago I held him in my arms for the very first time. I still remember those little tiny toes and those big bright eyes. Today my precious little angle is a four year old little man. “Happy Birthday My Precious!!!” Today I want to share with you all, the recipe for my son’s favorite chicken nuggets, “Parmesan and Herb Baked Chicken Nuggets”. I hope you will try these and enjoy them!! Parmesan Baked Chicken Nuggets Ingredients Chicken Nuggets- Chicken boneless/skinless – 1lb, cut into small pieces (I use white meat). Dipping Sauce- Yogurt – 1 cup. Instructions Preheat the oven to 375F, lined the baking sheet with parchment paper. Place all the ingredients in a blender and blend until smooth.

Pozole Rojo Michael Harlan Turkell total prep Recipe courtesy of Simple Food, Big Flavor by Aaron Sanchez/Atria Books, a division of Simon & Schuster, Inc. I think my nose is outfitted with pozole GPS. Anytime I’m in Mexico and hunger strikes, I can sniff out a great bowl whether I know the neighborhood or not. Compulsively slurpable, this hearty soup starts out delicious -- an aromatic chile-spiked broth floating with hominy -- and after you’re done topping it with chopped onions, herbs, and crunchy fried tortilla strips, it’s table-slapping good. 1. Butter Roasted Chicken with Rosemary and Sage I hope you’re eating turkey today. In fact, I hope you’re eating turkey, the sweetest of sweet potatoes, herby sausage stuffing, whole berry cranberry sauce, an ungodly amount of gravy, and pie(s). That’s what I’m doing, anyhow. But hopefully, when you’re good and done with your third plate of Thanksgiving dinner, you can begin to think about other birds. Chicken, for one. This recipe, buttery and so tender I dare use the word ‘succulent,’ is perfect for any season, any occasion, any guest. The chicken tastes garlicky, herby- a blend of sage and rosemary and thyme. If that last sentence sounded fresh, I meant it to. Enjoy Thanksgiving, friends. you’ll love it. 5 lb whole chicken1 lemon, halved3 tablespoons butter, softened to room temperature3 fresh sage leaves, finely chopped3 sprigs fresh thyme, finely chopped1 sprig fresh rosemary, finely chopped2 cloves garlic, minced1/2 teaspoon salt1/2 teaspoon black pepperPreheat your oven to 400 degrees F. serves 6

Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog - SugarDerby Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs. So...... These were amazing!