Like many of you, I find myself pressed for time, but still crave a somewhat sophisticated meal. This week I came up with a recipe for Mediterranean chicken that didn't cramp my schedule or my style. It's also wholesome, with the Peruvian grain quinoa, which has a high protein content.
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A huge round of applause for TeamSugar member keensa00 who won last week's Ultimate Barbecue Giveaway! Upon hearing she was chosen as the winner keensa00 said, "Oh my goodness . .
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Last week many of you entered our Ultimate Grilling Giveaway. While the prize package included grill essentials like a charcoal chimney and barbecue spatula, thermometers were not mentioned. To properly enjoy her prize, keensa00 will need grill thermometers.
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While I love to barbecue with friends, I don't have a grill to call my own — yet. There isn't room outside my apartment for a grill, so I asked you to point me towards indoor options. You looked for indoor electric grills in any color, shape, or size and you bookmarked everything you found in the Yum Market on TeamSugar with the keyword tag, Indoor Grills.
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After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.
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Doesn't this Asian flank steak with slaw look delicious? FinnLover posted it in the Dinner Challenge group on TeamSugar.
The recipe reminds me of an updated steak salad.
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These days, I don't have a lot of time on my hands, so I seek out recipes that are simple while still being gourmet. That's why I love this no-muss, no-fuss, Latin twist on the classic American hot dog. A grilled bun is topped with chorizo and finished with a salsa fresca.
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Just because a cooking technique is new doesn't mean you can't test it out on a weeknight. This recipe for a grilled pizza is simple and quick. It gets you out of the kitchen and experimenting with the grill.
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Leftover grilled salmon makes a scrumptious add in to a hearty salad. In this tasty recipe, the salad is served in a crunchy, edible tortilla bowl. A mix of fruits (mangoes, strawberries, and oranges) and vegetables (lettuce and avocado) are lightly tossed with a tarragon buttermilk dressing.
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