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Showing posts from April, 2009

Grilled Lemon Chicken

From Cook's Illustrated ... back when I used to read it. We made it last weekend as Dallas weather was in the 80s and that just cries out for grilling. Don't skip that second dousing in the lemon sauce combo. We did a before and after tasting and it really does make all the difference. You get a lemon zing but not too much. Truly delicious. Grilled Lemon Chicken Step 1: 1/4 cup olive oil 4 large cloves garlic, pressed Heat oil and garlic until garlic starts to sizzle but not color. Remove from heat. Step 2: 1 cup juice from 5 lemons 1-1/2 teaspoons dried thyme Mix with lemon juice and thyme in 9x13” dish; set aside. Step 3: 2 chickens, cut up Grill chicken until dark golden brown. When well colored, roll in lemon sauce to coat. Return pieces to grill; heat 5 minutes longer, turning and brushing with sauce once or twice more. Return pan and roll in sauce again.

Product Review: Garofalo Pasta

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Thanks to one of those periods that come to us all every so often, my personal life has had one darned thing after another going wrong. These happen to be the sorts of things that required a lot of driving, dashing here and there, and (sadly) not really any time to think about cooking. Indeed, I had barely time to do any cooking. It was just a case of coming up with meals to fling on the table at the last minute for several weeks in a row. In our household that means a definite dependence on pasta. There is rarely anything easier or more palatable than a pasta-based dish, salad, bread, and wine (oh yes, definitely the wine with the way that things were going ...). You can therefore imagine my surprise and pleasure at receiving two samples of honest-to-goodness Italian pasta to try out. I was interested to see that this pasta has a 200-year-old history . Looking around the internet, I was intrigued to see that this pasta formerly was only available in Italy . Of course, regardless of a

1-2-3-4 Peanut Butter Cookies

Rose is in a speech class in college. She has to make a persuasive speech and eschews the other very serious topics others have spoken about. For one thing, she's in a fine arts college and astutely notes, "You already know which side they're going to be on for those issues in our school and no one ever changes their mind on that stuff from those kind of speeches." She went on, "I want to lighten it up. I want to talk them into baking. Everyone should bake. It will improve their lives." No kidding. Issues come and issues go. Meanwhile, cooking and baking continue in the background to improve lives, families, and ... dare I say it ... to restore our souls in this increasingly jaded world. She will be touching on the fact that baking frozen lumps of cookie dough from a bag is not baking. That is merely being a technician. As well, she'll be informing classmates on the superiority in taste, health, quality, price, etc. of homemade versus store bought. Here

A Good Looking Shrimp Recipe for Upcoming Fast Day ...

... or for any day to tell the truth. The photos and description of this Greek shrimp dish look so good that I wanted to throw this link out to everyone. Though the mention mastic resin gives me some pause as I think of ... however, that must mean it is truly authentic as you can find when you read this interesting article.