Asian Bowtie Pasta Salad

Is is warming up where you are?  I think we just completely missed Spring this year and bounded headlong into Summer.  While I am looking forward to no school for a little while, I am not ashamed to say that Summer is one of my least favorite months because of the hot weather.  I'm convinced that it's because I grew up on the coast (in Santa Barbara).....I'm really happy when the temp is anywhere in the 60s or 70s.......once it starts creeping up into the 80s and above I complain.....a lot!  

Once the weather starts heating up, I try to do everything I can to not turn on the oven (unless it's for baking).  I'll either fire up the BBQ or stick with something cool for dinner.  My dear friend Lisa turned me onto this recipe for Asian Bowtie Pasta Salad, from Week of Menus.  It's fantastic to whip up for dinner (you'll want to make a 1/2 recipe, and you'll have leftovers), or make the whole recipe and bring to a party.  It will be a huge hit!  You use a store-bought rotisserie chicken, so no cooking required, apart from boiling the pasta!  Add green onions, spinach, peppers, and sesame seeds......it's delicious, and there is a lot of healthy stuff going on in there!

Check out Week of Menus for the recipe.....and Enjoy!

This post is linked to:

Full Plate Thursday - Kitchen Fun and Crafty Friday - I'm Lovin' It - Friday Favorites - Anything Goes Linky - Seasonal Inspiration - Scrumptious Sunday - Mix It Up Monday - What Makes You Say Mmmmm? Monday - Show Me What You Got - Tasty Tuesday - T' Time - Link Party

Ginger Soy BBQ Chicken

Have I mentioned that I'm the one in charge of grilling at our house?  The hubby's Dad is phenomenal at grilling.....and all of my brother-in-laws are......but apparently that talent was not one that was passed down to the hubby (he could probably learn, but he doesn't seem too eager to)......so I have taken over grilling duties.  

I got this recipe from a friend of mine who has tried, and loved, a lot of the recipes of at Week of Menus.  Garlic, ginger, soy, sesame....so many yummy flavors.  Just start marinating the night before.....and then when you're ready for dinner just throw it on the grill and in no time you've got some tasty chicken that even kids will love.  Since this recipe makes a lot of marinade I froze a lot of the chicken after it had marinated, so that when I want to use it I can just defrost and we're good to go!  

Check out Week of Menus for the recipe....and Enjoy!!

This post is linked to:

Show Off Your Stuff - Full Plate Thursday - Turning the Table Thursday - Friday Favorites - Fusion Friday - I'm Lovin' It - Any Linky Goes - Friday Food - Fat Camp Friday - Mingle Monday - Tuesday Talent Show - Tasty Tuesday - These Chicks Cooked - Cast Party Wednesday

Beer Can Chicken

Yep, it's not a dessert!!

You've heard of Beer Can Chicken, right?  I think I started making it about 4 or 5 years ago when I got myself, How to Grill, by Steven Raichlen.....well, I got it for the hubby, but quickly discovered it would be me doing the grilling.  If you don't have this book yet and are interested in grilling, then you are totally missing out!!

The star recipe that came out of this book is Beer Can Chicken, and it couldn't be easier!  It's one of those recipes that are great for entertaining since once it goes on the grill you just forget about it for the next 1 - 1 1/2 hours (depending on how big the chicken is)......but also because people seem to love seeing a chicken standing up on the grill with a beer can shoved where the sun don't shine!

The prep for this couldn't be easier......have your grill on medium....but you want indirect heat....so turn off the side that you'll be the chicken on (or the middle on my grill).  I don't bother with any wood chips......although I'm sure it would be super tasty.  Pour out half of the can of beer (or drink it).  Cover the chicken in whatever BBQ rub you like to use (there is a recipe for one on the recipe link).  I tend to change mine up each time.  Also put a little of the rub in the beer car, so that as the beer evaporates, the rub flavors the chicken from the inside as well.  Then you just shove that can up there......move it to the grill and cover.  Voila!  When you come back 1 - 1 1/2 hours later, you'll have amazingly juicy chicken, with super crispy skin.  Sooooo good!!

For the recipe, head over to The Barbecue Bible.....and Enjoy!!

This post is linked to:
Turning the Tables Thursday
Full Plate Thursday
Friday Food
These Chicks Cooked
Cast Party Wednesday