It was a hot Saturday in July in Texas. My friend, Courtney, had a cook-out beside the pool and grilled this delicious chicken. It was flavorful, aromatic and juicy. Perfect accompaniments would be cilantro-lime rice, black beans (just add tomatoes and garic!) and, of course, a cold brew.
Prep time is marinating time.
This recipe came from my friends Wendy and Robin. They are fabulous, the recipe is fabulous. Coincidence? I think NOT. :-)
If you want to make 1 or 2, just keep the watermelon chunks in the freezer until they're ready to use and muddle them in the glass or throw in a small blender or food processor.
From a cookbook my best friend from Georgia gave me during my freshman year of college. I've been making it for 10 years now and it's gotten rave reviews every time I make it.
Do NOT leave out the vinegar. Seriously. Don't even think about it.
Here’s a beautiful snack and appetizer that always goes over well both at Thanksgiving and at Christmas time. Sparkling sugared cranberries make a sensationally pretty addition to your snack tray and is sensationally fun in the mouth. It pops in your mouth and releases an addictive tart sweetness that makes you grab another, and another, and another. Try it. You’ll be hooked. If not, at least you’ll fight urinary tract infections and load up on antioxidants.
From Bon Appegeek
Fennel and orange zest complement one another as well as the pantry staples canned tuna, chickpeas and tomatoes. If you don't happen to have fedelini on hand, spaghettini or vermicelli would be fine.
Notes: Canned Tuna: Different brands of tuna vary tremendously. Here we use tuna packed in oil, and we count on that oil as part of the sauce. If your tuna has less than 1 1/2 tablespoons oil per can, add a little extra cooking oil to make up for the difference.
Wine Recommendation: Wine with plenty of acidity will stand up to the fennel and tuna. A bottle of either Sancerre from the Loire Valley in France or sauvignon blanc from California will do nicely.
You’re officially an apple, complete with muffin top and belly roll.
On the upside, you still have some love for the pear.
So treat yourself and others to this simple, Asian-inspired dessert courtesy of Uptown’s Steel Restaurant & Lounge in Dallas, Texas.
My mom started making this dish at Christmas years ago and it's a hit every time. The sweet and savory combination is wonderful.
Tip: When you go to the deli to get the meat, have them grind the two types together so you don't have to go the trouble of having to mix them together when you get home!
Yes, really. After recently having a bacon chocolate bar (made by the skilled hands of those at Vosgues Haute Chocolat) and loving it, I was inspired to make the same thing in cookie form. It's the prefect combination of savory and sweet. Adults can't get enough of them. Try them and I promise you'll be making a second batch!
Thank you Dallas Morning News!
Preparation time, below, includes 1 hour of chilling the dough.
A southwestern flare for a summertime drink favorite! For mild flavor, leave the jalapeno in for 4-8 hours. For a spicier beverage, leave the pepper in longer. I leave mine in for 12 hours and it has a good bit of zing.
Beautiful presentation too!
A family favorite for years and years: it's just not Christmas/New Years/Easter without Aunt Sue's cheese ball. She borrowed the recipe from a co-worker at the telephone company YEARS ago and has adopted it as her own. Easy. Quick. DELISH.
If you want a fancier version, use cream cheese, worchester, accent, green onions....but substitute proscuito for the beef and add chopped roasted red peppers and minced black olives.