Cook chicken breasts in a mixture of bottle barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce for a sweet and tangy barbecue chicken that's great on a bun over even over a baked potato.
Tri-colored bell peppers are the star of this colorful vegetable skewer recipe. The pepper's sweet, delicious flavor will soak into the zucchini, as the garlic-infused olive oil scents the earthy mushrooms. Vegetable skewers are a welcomed addition to any barbecue or cookout, and a great way to use fresh seasonal vegetables.
This Stuffed Green Peppers recipe contains Sweet Italian Sausage, long-grain brown rice, grated Parmesan cheese, green bell peppers, grated mozzarella cheese and more.
Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.
California version of the classic Spanish gazpacho recipe. Chilled soup made with ripe, uncooked tomatoes, cucumber, bell pepper, celery, onion, and seasoned with fresh herbs, Tabasco sauce and Worcestershire sauce.
Forget everything you know about tuna cakes. Simple, cheesy and held together with hearty stuffing, these'll win over even those determined not to like seafood.
If there's any snack worthy of the transition to main-dish status, it's nachos. Noshers will love this juicy chicken breast holding all the cheesy-creamy nacho toppings.
