watermelon granita

Sometimes simpler is better, like with this watermelon granita recipe I found in this month’s issue of Bon Appetit. Three ingredients plus pretty easy prep make for a delicious (and lovely) end result.

Watermelon Granita
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sausage stuffed chicken breast

Why use one meat when you can use two? That’s what I always say. Here’s a great use of chicken and sausage (among other ingredients).

Sausage-stuffed Chicken Breasts
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Sometimes, you just want to get cheesy.  This macaroni and cheese is straight out of my childhood.

Mom’s Old-Fashioned Macaroni & Cheese
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When lasagna sounds good but spending two hours in the kitchen doesn’t, Rachael Ray’s pasta toss alternative does the trick.

NOTsagna
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Adapted from the Harmonsburg Presbyterian Church¬† cookbook published before I was ever allowed to turn on the stove, here are Linda Shaffer Bauer’s buttery, comforting, slightly spicy potatoes.

Grilled Cajun Potato Slices
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Easiest, most delicious corn ever. If your grill’s on, I highly recommend you husk your nearest ear of corn and spice it up.

Grilled Corn
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There’s no better place to enjoy a lazy Sunday afternoon than on the porch, beside the grill, under the sun. Especially when there’s Greekish food around, including a crazy hybrid sort of pimiento/feta cheese involved. This is Emeril’s recipe, adapted from FoodNetwork.com.

Lamb Burgers with Feta Spread
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