Bacon wrapped… those are some tasty sounding words! Lately I’ve been wrapping just about anything with bacon and grilling it, but this recipe is my favorite so far. Bacon and barbecue sauce is a great combination. The smokiness of the bacon brings out the best in barbecue sauce and it’s all amped up with the searing heat of the grill. Bacon does double duty in this recipe because it keeps the chicken extra moist and we all know that barbecue sauce and chicken is a classic. So, put it all together and it’s a win-win kinda situation!
Roasting asparagus brings out all of it’s natural goodness. It’s sweetness and flavors intensify with the heat. After eating asparagus steamed or raw for most of my life, roasted definitely bring things to a whole new level. I believe it was the Barefoot Contessa who first did Parmesan Roasted Asparagus, but who can keep track anymore? My version of this dish is so simple, that I hesitate to even call it a recipe. However, it’s so good that I made a recipe out of it.
Imagine a fudgy brownie crust filled with a light creamy filling, and topped by the first sweet strawberries of Summer. This decadent tart is my official start to the berry season, albeit a little early. As much as I love the citrus fruits and mangoes in the colder months, there is nothing like the first juicy berry after a long winter.
This slaw is a great addition to barbecuing season. It’s simple crisp flavors complement most everything. In addition, it’s easy to change around. You could add mangos and Grilled Chipotle Chicken, (that’s what we had for dinner) or you could add feta cheese and toasted pumpkin seeds. Or… for a classic combination, you could simply pair it with ribs and let the ribs do the talking.
This is my new go-to recipe for chicken; because what can’t be improved with chipotle? This started out as a basic marinade for summer grilling, but one thing led to another and I just couldn’t keep the chipotle out of there. So here we are with this Mexican inspired marinade, and you know what? Chipotle Grilled Chicken has just become my new building block for all things Mexican.