Nothing says spring like fresh local asparagus. The season is about done here and the grocery store stock later on will not be as tender, probably because it’s picked too early wherever it comes from. Our local asparagus, even when … Continue reading Grilled Shrimp and Spring Orzo
You can enjoy baby back ribs without the barbecue grill and all the sugary barbecue sauces any time of year. After all, it’s just pork 🐖. Think of some of your favorite ways to cook a pork roast or chops, … Continue reading Baby Back Ribs—You Don’t Need A Barbecue
Yep, I had leftover biscuits one day, so I made breadcrumbs out of them and put them in the freezer. In the back of my mind, I was thinking they would be good on top of chicken casserole, as an … Continue reading Pork Tenderloin Schnitzel with Biscuit Crumbs
Quiche gives my husband cognitive dissonance. Continue reading Bacon Gruyere Quiche with Fresh Herbs
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
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
Beyond pulled pork in a bun with coleslaw—and it is one of my favorite ways to eat pulled pork—what else can you do with that lovely pile of meat that is generally way too much for one meal? Yes, there … Continue reading Pulled Pork Two Ways
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