A little bit of this and that today … you can’t know the relief of writing up these recipes that I don’t want to forget about. Now I know where to find them and I can close the tabs on my browser. I know, it’s a sickness and I won’t even tell you how many tabs I have open to remind me to do things. I get that there’s a nifty feature called “bookmarks,” but out of sight is out of mind and I really love these recipes!
I’m kind of intrigued by this portobella mushroom bake. I don’t do vegetarian meals very often because of my complainers who insist that it isn’t a meal without a hunk of meat, but this one sounds hearty enough to please the men in my house. I think I could make it more appealing if I sprinkled a bunch of cheese over the top, but the onions, soy sauce, garlic and herbs do a pretty fine job on their own.
You already know that I’m insane about mayonnaise-free potato salads. Add bacon and they become even better. Add pancetta and you’re looking at a taste sensation, for crying out loud. That’s why this potato salad with pancetta, rosemary and lemon caught my eye and held it in its greedy little grasp for a good long while. Fresh rosemary and parsley, a lemon dressing and lots of garlic make this irresistible.
One of our favorite sauces for pork (or other meats) is this rhubarb chipotle sauce. So when I saw this recipe for chipotle cherry barbeque sauce, you can imagine how I started to salivate embarrassingly. The recipe’s similar but much, much easier and I’m anxious to try it with some ribs we’ve got frozen, just waiting for the grill and this sauce.
Clacked by Debbie McDuffee
on Aug 02, 2010 @ 10:00 EST5EDT
I just love these Portobella mushrooms. I made one for my cousins anniversary and everyone kept asking me about the recipe! All credits to you Debbie! Although I did combine in some of the grilling techniques I found on this cool site about bbq grills https://www.grillsavvy.com/101-bbq-grilling-tips-best-gas-charcoal-grilling-ideas.html – wrapping the mushroom inside aluminum cooking paper until they get half cooked. All in all, thank you so much for sharing your tips.
*POST AUTHOR*
I never thought of trying them on the grill — fabulous idea! Thanks for adding your technique, Tascha!