开云体育

Spicy chicken chili is a hearty and warming dish that brings together tender chunks of chicken, beans and a medley of vegetables in rich, spicy broth. This chili is packed with bold flavor, thanks to a combination of chili powder, cumin and fresh jalapeno, creating a perfect balance of heat and savory goodness. It’s a satisfying and nourishing meal ideal for cold weather or when you’re craving something with a little kick. Serve it with a dollop of sour cream, shredded cheese and sprinkle of fresh cilantro for a comforting dish that’s sure to become a family favorite. INGREDIENTS: list of 20 items 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 1 tbsp olive oil 1 onion, finely chopped 3 cloves garlic, minced 1 red bell pepper, diced 1 green bell pepper, diced 1 jalape?o, seeded and minced 2 tbsp chili powder 1 tbsp ground cumin 1 tsp smoked paprika 1/2 tsp cayenne pepper (optional, for extra heat) 1 can (14.5 oz) diced tomatoes, with juice 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 can (8 oz) tomato sauce 2 cups chicken broth Salt and pepper, to taste 1 cup frozen corn (optional) Fresh cilantro, chopped (for garnish) Sour cream and shredded cheese (for serving) list end INSTRUCTIONS list of 6 items 1. Cook the Chicken list of 1 items nesting level 1 In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, and cook until brown on all sides, about 5 to 7 minutes. Remove the chicken from the pot, and set aside. list end nesting level 1 2. Saute the Vegetables list of 1 items nesting level 1 In the same pot, add the chopped onion, red bell pepper, green bell pepper and jalapeno. Saute for 5-7 minutes or until the vegetables are softened. Add the minced garlic, and cook for another minute until fragrant. list end nesting level 1 3. Add the Spices list of 1 items nesting level 1 Stir in the chili powder, cumin, smoked paprika and cayenne pepper. Cook the spices with the vegetables for 1 to 2 minutes to release their flavor. list end nesting level 1 4. Combine Ingredients list of 1 items nesting level 1 Return the browned chicken to the pot. Add the diced tomato with juice, black beans, kidney beans, tomato sauce and chicken broth. Stir everything together, bringing the mixture to a simmer. list end nesting level 1 5. Simmer the Chili list of 1 items nesting level 1 Reduce the heat to low, cover and let the chili simmer for 25 to 30 minutes, stirring occasionally. Add the frozen corn during the last 10 minutes of cooking. list end nesting level 1 6. Season, and Serve list of 1 items nesting level 1 Season the chili with salt and pepper to taste. Ladle the spicy chicken chili in bowls, and top with fresh cilantro, sour cream and shredded cheese, if desired. list end nesting level 1 list end Spicy chicken chili is a robust and flavorful dish perfect for any occasion you want a meal that’s both comforting and invigorating. Its rich, spicy flavor is sure to warm you up and leave you feeling satisfied.

This zesty and flavorful Italian salad dressing is a versatile staple that can elevate salad, pasta or marinade. Made with a blend of herbs, garlic, tangy vinegar and olive oil, this homemade version packs a punch of flavor far superior to store-bought options. It’s easy to whip up in minutes, and you can adjust the ingredients to suit your taste, whether you like it more garlicky, herby or tangy. Perfect for drizzling over fresh greens or using as marinade for chicken and vegetables, this dressing will quickly become a kitchen favorite. INGREDIENTS: list of 13 items ? 1/2 cup olive oil ? 1/4 cup red wine vinegar ? 1 tablespoon fresh lemon juice ? 1 teaspoon Dijon mustard ? 1 clove garlic, minced ? 1 teaspoon dried oregano ? 1/2 teaspoon dried basil ? 1/4 teaspoon dried thyme ? 1/4 teaspoon onion powder ? 1/4 teaspoon salt, or to taste ? 1/4 teaspoon freshly ground black pepper ? 1/2 teaspoon sugar (optional) ? 2 tablespoons grated Parmesan cheese (optional) list end INSTRUCTIONS: list of 6 items 1. In a small bowl or jar, whisk together the red wine vinegar, lemon juice, Dijon mustard, and minced garlic. 2. Slowly drizzle in the olive oil while whisking continuously, or seal the jar and shake vigorously until the mixture is well combined. 3. Add the dried oregano, basil, thyme, onion powder, salt, pepper, and sugar (if using). Stir or shake well to combine. 4. If desired, stir in the grated Parmesan cheese for a richer flavor. 5. Taste the dressing and adjust the seasonings as needed. 6. Store in an airtight container in the refrigerator for up to a week. Shake well before each use. list end This Italian dressing pairs wonderfully with a crisp garden salad or can be used to marinate meat and vegetables for grilling.

Funnel cakes are beloved fairground treats you can easily make at home. These crispy, golden pastries are light and airy, with delicate sweetness perfect for satisfying your dessert cravings. The batter is funneled in hot oil, creating whimsical, lacy shapes fried to perfection and then dusted generously with powdered sugar. Whether you’re reliving childhood memories or creating new ones, funnel cakes are sure to bring joy to any occasion. INGREDIENTS list of 9 items 2 large eggs 1-1/2 cups milk 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon granulated sugar 1 teaspoon vanilla extract Oil for frying (vegetable or canola oil) Powdered sugar, for dusting list end INSTRUCTIONS: list of 5 items 1. Prepare batter In a large mixing bowl, whisk together the eggs and milk until smooth. In a separate bowl, sift together the flour, baking powder, salt and sugar. Gradually add the dry ingredients to the wet ingredients, stirring until well-combined. Stir in the vanilla extract. Batter should be smooth and slightly thick but still pourable. 2. Heat the oil In a deep skillet or frying pan, heat about 1-2 inches of oil to 375°F (190°C). To test the temperature, drop a small bit of batter into the oil; it should sizzle and float to the top. 3. Fry the funnel cakes Pour the batter into a funnel, holding your finger over the bottom opening to prevent it from dripping. Hold the funnel over the hot oil and remove your finger, moving the funnel in a circular motion to create a spiral pattern with the batter. Fry for 1-2 minutes on each side, or until golden brown. Use tongs to carefully flip the funnel cake halfway through cooking. 4. Drain and dust Remove the funnel cake from the oil and drain on paper towels. Immediately dust with powdered sugar while still warm. 5. Serve Serve the funnel cakes warm with additional powdered sugar or your favorite toppings, such as fresh fruit, whipped cream or chocolate syrup. list end Enjoy your homemade funnel Cakes as deliciously nostalgic treats perfect for sharing with family and friends!

Greek Chicken Kabobs This Greek Chicken Kabob Platter is quick and easy to throw together. Load up slices of pita bread with juicy chunks of marinated grilled chicken, fresh veggies, feta and irresistible tzatziki sauce for the ultimate Greek family dinner! CourseMain Course CuisineGreek Prep Time20minutes minutes Cook Time10minutes minutes Marinating Time30minutes minutes Total Time1hour hour 开云体育s4 Calories503kcal AuthorKarly Campbell Equipment 10 skewers Ingredients For the kabobs 1 ? pounds boneless, skinless chicken breasts cubed 1 cup Greek dressing 3 garlic cloves finely minced or grated 1 red bell pepper cut into 1” pieces 1 lemon thinly sliced 1 teaspoon kosher salt ? teaspoon freshly cracked black pepper For serving 2 lemons halved and grilled 1 cup tzatziki sauce 4 ounces black or kalamata olives 1 cucumber thinly sliced ? red onion thinly sliced 2 tomatoes cored and sliced thick 4 ounces crumbled feta cheese 4 slices pita bread warmed and cut into triangles fresh dill for garnish Instructions Place the cubed chicken into a 1 gallon ziptop bag. Add the Greek dressing, garlic, salt, and pepper. Squeeze out the air from the bag, seal tightly, and massage the marinade into the chicken. Let marinate for 30 minute at room temperature or for up to 4 hours in the refrigerator. Soak 8-10 wooden skewers in hot water for 30 minutes while the chicken marinates. Preheat grill to medium high heat. Fill skewers by alternating chicken, folded lemon slice, and bell pepper. Grill chicken skewers for 5 minutes per side or until chicken is cooked through. While grilling chicken, grill the lemon halves, cut side down, until charred. Assemble the platter by arranging Tzatziki sauce, olives, cucumber, onion, tomato, feta, pita, and any remaining bell pepper chunks; leaving space for the chicken skewers. Add chicken skewers and grilled lemons to the platter, garnish with fresh dill and serve immediately. Notes Include any veggies you love, omit the ones you don’t. Other ingredients you could include: zucchini, iceberg or romaine lettuce, hummus, olive oil, extra Greek dressing. Marinade in a plastic bag to make clean-up a breeze! No skewers, or short on time? Toss the chicken and peppers into a grill basket and grill for 8-10 minutes, stirring occasionally.Nutrition Calories: 503kcal | Carbohydrates: 26g | Protein: 45g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1652mg | Potassium: 1161mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2016IU | Vitamin C: 96mg | Calcium: 298mg | Iron: 2mg Source: Buns in My Oven ~~~~~ Rhonda in MO

Chili Lime Chicken The bright, bold flavors of lime, chili, and cilantro make for a delicious marinade! It only takes a couple of hours for the chicken to soak up those flavors and it turns out so moist after grilling. CourseMain Course CuisineAmerican Prep Time10minutes minutes Cook Time12minutes minutes Marinating Time2hours hours Total Time2hours hours 22minutes minutes 开云体育s4 Calories366kcal AuthorKarly Campbell Ingredients 4 chicken breasts about 5 ounces each 3 tablespoons olive oil 3 tablespoons fresh lime juice 2 tablespoons minced cilantro 1 1/2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 teaspoons brown sugar 1 teaspoon salt ? teaspoon cumin Instructions Add the oil, lime juice, cilantro, and spices to a large ziptop bag or a large dish and whisk well to combine. Pound out the chicken to an even thickness and add to the marinade. Toss chicken in the marinade to coat. Marinate in the refrigerator for 2-4 hours. Heat a grill or grill pan over medium heat. Add the chicken to the grill and cook for 5-6 minutes per side or until an internal thermometer reads 165 degrees. Remove from the heat and let rest 5 minutes. Sprinkle with additional cilantro, if desired. Notes Chicken thighs will work just as well as chicken breasts. Use whichever you prefer. Be sure to pound the chicken out to an even thickness for even cooking. This recipe does not turn out spicy as written. To add spice, add cayenne pepper to the marinade. If you dislike cilantro, it can be swapped for chopped parsley.Nutrition 开云体育: 1chicken breast | Calories: 366kcal | Carbohydrates: 4g | Protein: 48g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 858mg | Potassium: 896mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg Source: Buns in My Oven ~~~~~ Rhonda in MO

Honey BBQ Wings These saucy wings are perfect for game day or for a simple, flavorful dinner! We enjoy these with a sweet honey BBQ sauce, but you could really use any variety of BBQ sauce that you like. CourseMain Course, Snack CuisineAmerican Prep Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes 开云体育s4 Calories734kcal AuthorKarly Campbell Ingredients 4 pounds chicken wing sections fresh or frozen and thawed 1 tablespoon aluminum-free baking powder 2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon cracked pepper 1 ? cups Honey BBQ sauce Instructions Preheat oven to 425 degrees. Place a wire rack over a sheet pan. Spray with nonstick spray. Use paper towels to dry the chicken wings, removing as much liquid as possible for the most crispy wings. Add the baking powder, salt, garlic powder, and pepper to a mixing bowl and stir to combine. Add the chicken wings to a large bowl and sprinkle the seasoning over the top. Stir well to coat the chicken wings. Arrange the chicken on the wire rack in a single layer and bake for 20 minutes. Flip and bake for another 20 minutes or until chicken is cooked through and skin is crispy. Remove the wings from the oven and toss with the BBQ sauce. Return to the oven and bake for 5 minutes. Alternately, broil for 1-2 minutes or until sauce is as caramelized as you like. Notes The baking powder helps the skin to dry out and crisp up during baking. It really does make a difference, but be sure to use aluminum free baking powder. The aluminum in some baking powders will make for a bitter flavor. We used store bought honey BBQ sauce, but you can use any variety of sauce you like or make it at home. Nutrition 开云体育: 10wings | Calories: 734kcal | Carbohydrates: 45g | Protein: 46g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 2684mg | Potassium: 647mg | Fiber: 1g | Sugar: 36g | Vitamin A: 603IU | Vitamin C: 2mg | Calcium: 289mg | Iron: 3mg Source: Buns in My Oven ~~~~~ Rhonda in MO

Dad's Beer Marinated Steak SERVES4CHILL TIME2 HrCOOK TIME10 Min We combined two of Dad's favorites to come up with this recipe for Dad's Beer Marinated Steak. It's our outrageous marinade that makes this flank steak so mouthwatering and rich-tasting. Make this for him on Father's Day or any day and you'll definitely impress him. What You'll Need 1 (12-ounce) can beer 1/4 cup soy sauce 1/4 cup brown sugar 3 cloves garlic, minced 1 1/2 to 2 pounds flank steak Sea salt for sprinkling Black pepper for sprinkling What to Do In a large resealable plastic bag or glass baking dish, combine beer, soy sauce, brown sugar, and garlic; mix well. Place steak in marinade and refrigerate at least 2 hours or overnight, turning meat occasionally. Preheat grill or grill pan to medium-high heat. Remove steak from marinade and discard excess marinade. Grill steak 4 to 5 minutes per side, or until center is cooked to medium-rare or desired doneness. Sprinkle steak with salt and pepper, then slice on an angle across the grain, and serve. Source: Mr Food ~~~~~ Rhonda in MO

Skillet Barbecued Chicken SERVES4COOK TIME55 Min Who says you have to go outside to make an amazing BBQ dinner? Not us! With our recipe for Skillet Barbecued Chicken you can cook up a summer favorite...indoors! So, whether it's snowing, raining, or you just don't feel like firing up the grill, this barbecue chicken recipe is just perfect. Trust us, every bite is lip-smackin' good. What You'll Need 1/2 stick (1/4 cup) butter 1/2 cup chopped onion 3 cloves garlic, minced 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces 1 teaspoon salt 1 (8-ounce) can tomato sauce 1/3 cup steak sauce 3/4 cup firmly-packed light brown sugar 2 tablespoons Worcestershire sauce 1 teaspoon hot pepper sauce 1 teaspoon chili powder What to Do In a large deep skillet over medium heat, melt butter; saute onion and garlic 5 to 7 minutes, or until onion is tender. Sprinkle chicken with salt then add it to skillet and cook 8 to 10 minutes, or until browned on all sides. Meanwhile, in a medium bowl, combine remaining ingredients; mix well then pour over chicken. Reduce heat to medium-low and cook 35 to 40 minutes, or until no pink remains in chicken, stirring occasionally. Source: Mr Food ~~~~~ Rhonda in MO

Grilled Hot Dogs SERVES6COOK TIME10 Min When the sun's out to play, it's the perfect time to bring out the old grill and make those summertime classics! We've got the perfect Grilled Hot Dogs recipe, and a secret tip to make them that much better. Top these juicy dogs with your favorite condiments, and you're ready to eat! What You'll Need 6 hot dogs 6 hot dog rolls 3 tablespoons butter, softened What to Do Fill a medium sauce pan halfway full with water and bring to boil over high heat. Add hot dogs to boiling water and simmer 3 to 4 minutes (See Tip). Meanwhile, preheat grill to medium-high heat. Place hot dogs on grill and cook 5 to 7 minutes or until heated through, turning occasionally. Open rolls, evenly spread with butter, and place cut side down on grill 1 to 2 minutes or until lightly toasted. Place hot dogs on buns and serve. Test Kitchen Tips! Did you know that boiling your hot dogs first makes them plump up during grilling? This little tip is going to step up your grilling game this summer! Source: Mr Food ~~~~~ Rhonda in MO

Baja Barbecued Chicken 1 Comment SERVES4COOK TIME50 Min Our Baja Barbecued Chicken has a barbecue taste from a Mexican-Caribbean ingredient combination that's a lip-smacking sensation. What You'll Need 2 pounds chicken drumsticks and/or thighs 1 (8-ounce) can tomato sauce 1/4 cup light molasses 3 tablespoons Worcestershire sauce 1 tablespoon instant minced onion 1 tablespoon lemon juice 1/2 teaspoon chili powder What to Do Preheat oven to 350 degrees F. Place chicken on broiler pan; bake for 30 minutes. Meanwhile, in a small bowl, combine remaining ingredients. Turn heat to broil and broil chicken for 20 to 25 minutes, turning frequently. During the last 15 minutes of broiling, brush the chicken several times with sauce. Source: Mr Food ~~~~~ Rhonda in MO

Texas Two-Step Ribs SERVES4COOK TIME2 Hr 15 Min These saucy, barbecue-slathered ribs will have you doing the two-step 'round the dinner table. We used baby back ribs to make our Texas Two-Step Ribs 'cause they're the sweetest and most tender of all the ribs, and who doesn't want to have the sweetest summer ever? What You'll Need 1 tablespoon paprika 1 tablespoon onion powder 1 teaspoon ground cumin 1 teaspoon celery salt 1/2 teaspoon black pepper 1 tablespoon brown sugar 4 pounds pork baby back ribs 1 cup barbecue sauce What to Do Preheat oven to 350 degrees F. In a small bowl, combine paprika, onion powder, cumin, celery salt, pepper, and brown sugar; rub seasoning mixture over ribs. Place each rack of ribs on a large piece of aluminum foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly. Place foil packets on a baking sheet. Bake 2 hours, or until meat is fork-tender. Open packets carefully, as steam may be released. Brush ribs with barbecue sauce and place back in oven 15 to 20 minutes, uncovered, or until sauce starts to caramelize. Source: Mr Food ~~~~~ Rhonda in MO

The Best Barbecue Chicken JUMP TO RECIPE Prep15 mins Cook65 mins Active30 mins Resting Time10 mins Total90 mins Serves6 servings Ingredients 1 whole large chicken, about 6 to 8 pounds 1 tablespoon kosher salt 1 tablespoon brown sugar 1 teaspoon black pepper 1 teaspoon chile powder 1 teaspoon ground coriander seeds 2 medium cloves garlic, minced on a Microplane grater 2 cups Kansas city-style barbecue sauce, or your favorite barbecue sauce 2 chunks hardwood, soaked in water for 30 minutesDirections Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper. Combine salt, brown sugar, black pepper, chile powder, ground coriander seeds, and garlic in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using charcoal, place hardwood chunks directly on coal. If using gas, place on grate above lit burners. Place chicken skin side up over cooler side of grill with legs pointed towards hotter side. Close grill and cook until center of thickest part of chicken registers 120°F (49°C) on an instant-read thermometer, 35 to 45 minutes. Brush top of chicken with barbecue sauce. Cover and continue cooking for 5 minutes until sauce is beginning to dry. Brush with more sauce, cover, and continue to cook until thickest part of breast registers 135°F (57°C) on an instant-read thermometer, about 5 minutes longer. Using tongs and a flexible metal spatula, carefully flip the bird and place it skin side down directly over the coals. Brush back of chicken with more sauce. Continue to cook, covered, until brown, crisp, charred in spots, and thickest part of breast registers 150°F (66°C) on an instant-read thermometer, 7 to 10 minutes longer. If bird threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 10 minutes, carve, and serve.Special Equipment Charcoal grill, chimney starter, instant-read thermometer, skewer Notes This recipe calls for a large chicken. Do not try it with a smaller chicken, as it will dry out too much while cooking. Source: Serious Eats ~~~~~ Rhonda in MO

Easy Grilled Pork Tenderloin JUMP TO RECIPE Prep5 mins Cook45 mins Dry-Brining Time45 mins Total95 mins Serves4 servings Ingredients Two whole 1-pound (450 g) pork tenderloins, trimmed of silverskin Kosher salt Freshly ground black pepperDirections Sprinkle pork tenderloins all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 45 minutes and up to 24 hours. Light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of coal grate and set grilling grate in place. Alternatively, set half the burners of a gas grill to high heat. Cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Season tenderloins all over with pepper, then set over hot side of grill and cook, turning often, until well browned on all sides, about 15 minutes. Move tenderloins to cooler side of grill and continue to cook, turning often, until an instant-read thermometer inserted in the center registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium. Transfer pork to a carving board and let rest for 10 minutes. Carve pork tenderloins and serve as desired.Special Equipment Gas or charcoal grill, chimney starter (optional), rimmed baking sheet with wire rack, instant-read thermometer Source: Serious Eats ~~~~~ Rhonda in MO

Grilled Chicken Caesar Salad JUMP TO RECIPE Prep20 mins Cook15 mins Marinating30 mins Total65 mins Serves6 Ingredients For the Chicken: 3 tablespoons (45 ml) fish sauce 2 tablespoons (30 ml) water 2 tablespoons (30 ml) soy sauce 1 tablespoon (15 ml) honey 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 boneless, skinless chicken breast halves (6 to 8 ounces;170 to 225g each), tendon removed For the Salad: 1 recipe for Caesar Salad Dressing or store-bought Caesar salad dressing 1/4 cup (60ml) extra-virgin olive oil, divided One 12-inch baguette, cut on bias into 1/2-inch-thick slices 1 garlic clove, peeled 3 romaine lettuce hearts (about 6 ounces;170g each), halved lengthwise through cores 1/4 cup Parmigiano-Reggiano cheese (1/2 ounce; 14g), grated 2 lemons, halved Directions For the Chicken: Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness, about 3/4 inch thick. Repeat with the remaining 5 breasts. In a large bowl, whisk fish sauce, water, soy sauce, honey, salt, and pepper together. Add chicken breasts and turn to coat evenly. Refrigerate for 30 minutes or up to 12 hours. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Remove chicken from brine, letting excess drip off (do not pat dry), then brush with oil as needed until evenly coated. Clean and oil the cooking grate. Place chicken, skin side down, on grill and cook (over coals if using charcoal or covered if using gas) until chicken develops dark grill marks, 3 to 5 minutes. Flip, and continue to cook until chicken registers 155℉ (68℃, 3 to 5 minutes longer. Transfer the chicken to a cutting board and tent with aluminum foil while preparing the salad. For the Salad: Transfer 2 tablespoons of the prepared Caesar dressing to a small bowl and whisk with 2 tablespoons (30ml) oil. Brush bread with remaining 2 tablespoons (30ml) oil and grill (over coals if using charcoal), uncovered, until browned on both sides, about 1 minute per side. Transfer to a serving platter or individual plates and rub all over with the garlic clove and sprinkle lightly with salt and pepper. Brush the cut sides of romaine halves with reserved oil and dressing mixture; place half of romaine, cut side down, on grill (over coals if using charcoal). Grill, uncovered, until lightly charred, 1 to 2 minutes. Transfer to the platter or plates with the bread. Repeat with the remaining romaine heart halves. Grill the lemons cut side down until lightly charred, about 1 minute and transfer to the platter or plates. Slice the chicken thin and arrange with the grilled romaine. Drizzle the romaine and chicken with the remaining dressing. Sprinkle with Parmesan. Serve with the grilled lemon halves for squeezing over the salad.Special Equipment Charcoal or gas grill Source: Serious Eats ~~~~~ Rhonda in MO

Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce JUMP TO RECIPE Cook60 mins Total60 mins Serves4 servings Ingredients 4 small to medium firm-but-ripe freestone peaches, halved and pits removed 1 cup sugar (7 ounces/200 g), plus more for dipping peaches 1 cup (235 ml) apple cider vinegar 4 tablespoons (60 g) unsalted butter, cut into 4 pieces Kosher salt Four 1 1/2-inch-thick slices homemade or store-bought poundcake Whipped cream, for servingDirections Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Spread an even layer of sugar on a small plate and dip the cut side of each peach half into it to coat lightly; top up sugar if needed. Set peaches, sugar side down, near but not directly over the coals (about medium to medium-high heat) and cook until the sugar coating has turned a deep caramel brown in spots, about 3 minutes; take care to make sure they don’t burn. Flip the peaches and move them to the cooler side of the grill. Cook until peaches are softened throughout but still hold their shape, 5 to 10 minutes. Keep warm. (You can move the peaches closer to and farther from the fire as needed to ensure they cook through and then remain warm without overcooking.) Set an oven-proof 10-inch stainless steel skillet over the hot side of the grill and add the 1 cup sugar to it. Shake to spread sugar in an even layer, then cook until the sugar has melted and formed an amber caramel, about 10 minutes (timing can vary heavily depending on the grill's heat). Carefully and slowly add the vinegar; the liquid will splatter and bubble a bit. Try not to inhale the vapor from the boiling vinegar; it can be very potent. Cook, swirling gently from time to time, until the vinegar and caramel come together to form a uniform sauce; it's best not to stir during this time, as the caramel can clump onto the stirring utensil. Continue cooking until the sauce coats the back of a spoon. Whisk in 1 piece of butter at a time, whisking constantly until each is fully incorporated before adding the next. Season with salt. Remove the caramel from the grill and let cool to room temperature. Set poundcake slices over medium heat zone of the grill and cook until toasted, about 1 minute. Flip and repeat on other side. Be careful as the cake can burn quickly. To assemble, place pound cake on plates. Top with grilled peach halves, then pour a generous amount of caramel over the peaches. Top with a dollop of whipped cream and serve.Special Equipment Grill, 10-inch oven-safe stainless-steel skillet, whisk Source: Serious Eats ~~~~~ Rhonda in MO