Best Chocolate Brownies

How to Grill Juicy Boneless Skinless Chicken Breasts

When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out.

So, what to do?

One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine.

Another way, which doesn’t require you to change the shape of the chicken breasts,

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How to Grill Juicy Boneless Skinless Chicken Breasts

Grilled Pork Tenderloin with Orange Marmalade Glaze

Pineapple Salsa with Jicama

Pssst… you know what? You don’t have to have chiles to make salsa.

No kidding! You can still have a tangy, spicy salsa with this one ingredient—

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Pineapple Salsa with Jicama

Strawberry Guacamole

Here’s an easy way to up your guacamole game—toss some chopped fresh strawberries in it!

I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, the doyen of Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds.

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Strawberry Guacamole

Grilled Sweet Potatoes

Grilled Sweet Potatoes

Have you ever tried grilling sweet potatoes? It’s quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill.

To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes.

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Easy Swiss Chard

Easy Swiss Chard

Looking for an easy way to get more greens in your diet? Try this simple sautéed Swiss chard recipe.

In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.

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Easy Swiss Chard

Looking for an easy way to get more greens in your diet? Try this simple sautéed Swiss chard recipe.

In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.

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Paprika Chicken with Chickpeas

Grilled Asparagus

Mmm. Asparagus. You can steam them, boil them, roast them, but I don’t think anything beats the flavor of asparagus that are simply grilled.

The smoky flavor, the char marks. Tender, but still with a little crunch. Seriously good! I could (and have) eat them like French fries.

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Grilled Asparagus

Grilled Asparagus

Mmm. Asparagus. You can steam them, boil them, roast them, but I don’t think anything beats the flavor of asparagus that are simply grilled.

The smoky flavor, the char marks. Tender, but still with a little crunch. Seriously good! I could (and have) eat them like French fries.

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Pasta with Tuna and Arugula

Strawberry Rhubarb Cobbler

Banana Nut Muffins

Bowtie Pasta with Peas, Prosciutto, and Arugula

Lemon Meringue Pie

Carne Asada

Carne Asada

Carrrrrrne asada! Do you remember that Superbowl ad with the two lions? For months after that aired I couldn’t say “carne” without rolling the rrrrrrs.

Clever of whatever ad agency came up with that campaign to feature two king carnivores talking about carne asada, which translates literally as “beef grilled”.

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side.

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