I had a bunch of roasted tomatoes and poblano peppers in the freezer from the garden and friends, and I had used a few of each on hamburgers, but I was looking for something else to do with them and … Continue reading Pasta with Pesto, Tomatoes, and Shredded Beef
I’m roasting some of the garden tomatoes today while I’m housebound with the roofers who are stomping and banging all over the rooftop. Oh, wait, one of them just turned on way-too-loud radio, so I won’t be reading that half-finished … Continue reading Roasted Tomato Stuffed Zucchini
Yes, you can roast your tomatoes in the grill, instead of in the oven and use them them in pasta or salsas or eat them like candy. I set up the grill for slow, long cooking with a half snake … Continue reading Bacon, Roasted Tomato, and Avocado Pasta
My husband used to go out on Lake Erie and furnish us with lots of walleye every year, but he got tired of that type of fishing (trolling) and mostly of cleaning fish. Luckily, we still have a friend who … Continue reading Lake Erie Walleye Cakes
Okay, so I miscalculated how much time the giant package of chicken thighs and the over 7 lb roasting chicken needed to thaw in the refrigerator, and instead of it falling on two consecutive days, it arrived all at once … Continue reading Cook ALL the Chicken!
My brother-in-law gives us garlic from his garden after it has cured. It’s a dirty mess when we get it, but easy to clean up with some kitchen shears and a tough vegetable brush. Sometimes I just keep the bulbs … Continue reading Garlic, From Ground to Grill to Freezer
It sounds fancier than it is. I’m simply cooking all the meat and vegetables on the grill instead of roasting or stir-frying, and then tossing them together with a little sauce of chicken stock, herbs, and a tiny splash of … Continue reading Kielbasi Casserole Deconstructed for the Grill
I know you wouldn’t be looking at this post if I hadn’t said beer. I’m using the indirect heat method for this chicken recipe, with the clever coal holders that came with the grill. Luckily, I had a foil pan … Continue reading Beer-Marinated Grilled Chicken Thighs
I roast zucchini all the time in chunks or round slices with just olive oil and salt & pepper. Sometimes I add a little grated Parmesan, and more often than not other vegetables (carrots, onions, mushrooms). Just thought I’d go … Continue reading Parmesan Zucchini Sticks
Colorful, because he won’t eat a green pepper and I prefer them. The main thing to remember about meat-stuffed peppers is that you’re not making meatloaf. You don’t need egg or breadcrumb binders. The meat filling should be lightly stuffed … Continue reading Colorful Stuffed Peppers
I’m making the no-knead pizza dough, but I’m not sure why, since kneading is one of the rewarding parts of making any bread dough. I can see, however, that one benefit is that you do 1/3 of the work on … Continue reading Pizza: Day One
One of my husband’s students brought him two nice pieces of halibut from an Alaskan fishing trip and they’ve been stored in the freezer waiting for a nice cold, winter day like this one. I just wanted to make something … Continue reading Baked Halibut with Lime Butter
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