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June Recipes


It is helpful to note that chicken thighs and legs hold up better to long, slow heat than the breasts, which dry out more easily. If you barbecue breasts, it is best to keep them on the coolest part of the grill. This recipe calls for fairly large chicken pieces. If you are working with smaller chicken pieces, they will require a shorter cooking time. If you are cooking wings, they will be done before the other larger pieces. Even if you do not eat the chicken skin, it's best to barbecue chicken with it on. The skin protects the chicken pieces from drying out.
Prep time: 5 minutes. Cook time: 1 hour, 45 minutes

4  Lbs.  Chicken Parts (legs, thighs, wings, breasts,
    with the skin-on)


    Vegetable oil

1  Cup Barbecue Sauce or Basting Sauce (store-
    bought or homemade)

Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.
Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.

Turn the chicken pieces over and baste them with  your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.

By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. 165 degrees F for breasts and 170 degrees F for thighs. Or until the juices run clear. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

Paint with more barbecue sauce and serve. Serves 4-6.


4 to 5 lbs. Chicken Thighs or Drumsticks (bone in)

The Basting Sauce:

1    Cup White Vinegar

1/2 Cup Butter

1    Tbsp. Worcestershire Sauce

1    Tbsp. Sugar

1    Tbsp. Salt

1    tsp. Garlic Powder (optional)

1    tsp. Onion Powder (optional)

1    tsp. Ground Pepper

1/2 tsp. Celery Salt (optional)

Mix together ingredients and heat on the stove, stir until sugar and salt are dissolved.

Start grill for medium heat.   If you have a squirt bottle or old Worcestershire bottle, pour basting sauce in it to use while grilling. Otherwise you could use a silicone brush to brush on the basting sauce.

Place chicken pieces on the grill. Shake, squirt or brush basting sauce onto each chicken piece. It might be easier and less messy, depending on how much chicken you are grilling, to place the basting sauce in a deep bowl and just dip each piece instead of spraying. Grill chicken, covering as much as possible, for about five minutes. (Careful with the basting - the butter can cause flare ups on the grill.) Turn the chicken over, baste (or dip) generously with basting sauce, and cook another five minutes. Continue cooking, rotating chicken and basting until the chicken has cooked through, about 35 minutes. Remove chicken from grill, let sit covered with foil for five minutes and serve. Yield: 4-6 servings.

Strawberry Milk

1  qt. Fresh Hulled Strawberries

3  to 4 Tbsp. Sugar

1  tsp. Vanilla Extract

    Pinch of Salt

3  to 4 Cups Cold Milk

Process strawberries and sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Press mixture through a wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp. Stir in vanilla and salt. Stir strawberry mixture into cold milk. Chill 1 hour before serving. Refrigerate up to 3 days. Yield: Makes about 6 cups

MOIST Carrot Cake

Yield: 1 (9 inch) 3 layer cake

2    Cups All-purpose Flour

2    tsp. Baking Soda

1/2 tsp. Salt

2    tsp. Ground Cinnamon

3    Large Eggs

2    Cups Sugar

3/4 Cup Vegetable Oil

3/4 Cup Buttermilk

2    tsp. Vanilla Extract

2    Cups Grated Carrot

1    (8 oz) Can Crushed Pineapple (drained)

1    (3 1/2 oz.) Can Flaked Coconut

1    Cup Pecans or Walnuts (chopped)

      Buttermilk Glaze

      Cream Cheese Frosting

Line 3 (9 inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze

1       Cup Sugar

1 1/2 tsp. Baking Soda

1/2    Cup Buttermilk

1/2    Cup Butter or Margarine

1       Tbsp. Light Corn Syrup

1       tsp. Vanilla Extract

Bring first 5 ingredients to a boil in a large sauce pan over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Yield: 1 1/2 cups

Cream Cheese Frosting

3/4    Cup Butter (softened)

1       (8 oz.) Package Cream Cheese (softened)

1       (3 oz.) Package Cream Cheese (softened)

3       Cups Powdered Sugar (sifted)

1 1/2 tsp. Vanilla Extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. Yield: 4 cups

Rhubarb Upside-Down Cake

This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.

Makes one 9 inch cake


4      Tbsp. Unsalted Butter  (melted)

1/2   Cup All-purpose Flour

1/4   Cup Sugar

        Coarse Salt


1 1/2 Sticks Unsalted Butter (room temperature, plus more for buttering pan)

1       lb. Rhubarb (trimmed, cut on a very sharp diagonal, about 1/2" thick)

1 3/4 Cups Sugar

1 1/2 Cups All-purpose Flour

1 1/2 tsp. Baking Powder

         Coarse Salt

1/2    tsp. Orange Zest (finely grated)

1      Tbsp. Fresh Orange Juice

2       Large Eggs

1       Cup Sour Cream

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely. Serves 10

Note: Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Quick Bean Burritos

This can be prepared in a flash. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime.

1   Can (16 oz.) Refried Beans

1   Cup Salsa

1   Cup Long Grain Rice (cooked)

2   Cups (8 oz.) Shredded Cheddar

     Cheese (divided)

12 Flour Tortillas (6 to 7 inches)

In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up.

Arrange burritos in a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 20 to 25 minutes or until heated through. Yield: 1 dozen, 12 Servings

Asparagus and Lemon Risotto

6    Cups Vegetable Stock

1/4 Cup Olive Oil

1    Small Onion (finely chopped)

1    Cup Arborio or Carnaroli Rice

1/2 Cup Dry White Wine

1    Bunch Asparagus (trimmed, stalks cut into 2 inch lengths)

1    Cup thawed frozen Peas

1    tsp. Grated Lemon Zest (plus more for garnish)

2    Tbsp. Fresh Lemon Juice

1    Cup Flat-leaf Parsley Leaves (fresh, chopped)

1/2 Cup  Parmigiano-Reggiano (finely grated, plus more for serving)

      Coarse Salt and Freshly Ground Pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest. Serves 4

Green Bean and NEW Potato Salad

This is great either warm or at room temperature.

1    lb. Red New Potatoes

      Coarse Salt and Ground Pepper

1    Tbsp. Olive Oil

2    Garlic Cloves (minced)

4    Slices Bacon (cut crosswise into 1/2 inch pieces)

1/2 lb. Green Beans (trimmed and cut into 1 1/2 inch lengths)

1    to 2 Tbsp. Fresh Lemon Juice

In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.

Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine. Serves 4