This recipe for barbecue chicken foil packets comes from the blog Life Made Sweeter. Kelly, the bog owner, says she “shares healthier and authentic Asian recipes I grew up making.” All of her recipes I have made have been alive with flavor. This one was no exception.
For this recipe I used broccoli and bell pepper, as that’s want I had on hand. I used her instructions for the sauce, using a mesquite barbecue sauce. It was marvelous!
By the way, Penzeys new Brady Street cheese sprinkle is great on veggies.
This recipe in my database came from Relish magazine in May 2010. Relish is (was?) a magazine focused on recipes and food-related advertising that sometimes arrived with the Sunday paper.
I used a boneless breast instead of thighs, and I omitted the soy sauce, cilantro, salt, and heavy cream. I used Louisiana hot sauce. I grilled the breasts on the gas grill outside.
I was happy with the result and Terry enjoyed the dish.
I was looking for a recipe for a hot Wednesday that would not heat up the house. That generally means grilling outside, crock pot, or pressure cooker. I went with the last of the three. A member of the Yahoo group Pressure Cooker Recipes posted this recipe which looked quite good.
As it turned out it was even hotter than I anticipated. That’s because our air conditioner decided to give out that day. So using the pressure cooker and not heating up the house was a good choice. I omitted the white sugar and did a natural pressure release. The chicken was quite delicious. As you can appreciate I skipped the rice which would have made it even better.
I made a second attempt at pizza on the grill. This time I made my own crust from scratch as we had not been near a Trader Joe’s. My toppings were the same: sausage, mushroom, and olive plus some leftover pancetta. I used the canned Cento pizza sauce. I limited the time on the grill to eight minutes. It turned out great. Very tasty.
This recipe has been in my database for a while. It was in the Runner’s World January 2009 issue.
It calls for 6 red potatoes, sliced, whole wheat flour, Gruyère and parmesan cheese, garlic salt, ground pepper, a shallot and fat-free milk. The instructions say to layer the ingredients, add the milk, then bake for 25 minutes at 400° covered and another 20 uncovered. I pretty much followed the recipe except that I omitted the shallot.
It turned out very well. It was a tasty side dish on a Saturday evening.
Terry and I saw this recipe on The Kitchen and she wanted to try it (omitting entirely the tomato and fennel salad). I bought a London Broil at the store and prepared the rub on a recent Saturday. I left it to Terry to do the grilling. It turned out very nicely. Yes, I went a little heavy on the salt. I knew that from the outset. Otherwise it was really quite good.
Loaded baked potato made for a very nice side.
I have long relied on my FoodSaver to seal up leftovers. I create bags out of the plastic rolls that I buy, vacuum seal the leftovers, and put them in the freezer. They are preserved for a long time without frost or freezer burn.
On one recent day, however, the “Tray Full” light was on and it would not seal. The drip tray was not full, but I tried to clean everything thoroughly. No change. The tray looked and felt to me as if it wasn’t seated properly. Terry agreed that it looked warped.
I went to the FoodSaver web site and found the parts section. Drip trays were listed, but not for my model. I called the 800 number and the agent found my part. Shipping was more than the part, but that was OK. The new tray arrived fairly promptly. I installed it and it clicked into place. I tried to seal a bag of food. All went well. I tried to seal up my leftover falafel mix which had been sitting in a plastic container in the freezer. My FoodSaver worked exactly as it was supposed to.
I’m glad to have my FoodSaver up and running again, and I’m glad I didn’t have to buy a new one.