This year especially, a backyard Fourth of July BBQ sounds great, doesn’t it? Here’s how to make a classic with a cool addition.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Pour a tablespoon of olive oil over the acorn squashes and sprinkle with paprika, salt and pepper. Bake for 50 to 60 minutes, until the…
Add some flair to a familiar favorite with this fried chicken recipe.
Add the cut vegetables to the slow cooker and cover with rinsed lentils. Add the canned tomatoes, tomato paste and vegetable broth. Top with spices and cook five to six hours on low or seven to eight hours on high….
This recipe produces a delicious, juicy chicken that makes a great meal served with potatoes and another vegetable. It usually results in enough leftover meat to make a chicken pot pie or white chili for another night.
The humble turnip is often called the “poor man’s vegetable.” While it may not be glamorous, it’s versatile, stores well and is delicious, especially in this simple and easy to make soup.
This recipe is quick to assemble.
After a day on the trails what could be better than a hearty bowl of buffalo chicken chili made on the campfire. The key to outdoor cooking is simplicity and creativity.
Try this quick and easy dish any night of the week.
Make sure you allow the pork to rest in the refrigerator after you add the rub.