Pappa al Pomodoro

 

There are certain foods that I get major, major cravings for.

Examples:

Pizza

Bacon cheeseburgers

Chocolate cake

Ice cream

White Chocolate Wonderful and banana sandwiches

Chicken or duck fried rice (cravings especially frequent in Buffalo, where there is no really good Chinese food)

Shrimp Pad Thai

Fettucine Alfredo

Anything with pesto

SOUP

The last one is capitalized because I could eat thick, chunky, hearty soup for lunch and dinner pretty much every day of the week.

Virtually every time I went to Panera over the summer, I got their Garden Vegetable soup.  Most of those times, it was over 90 degrees outside and humid to boot.

Did I care?

Nope.  I wanted soup.

One of the first things I wanted to make when I got back to Buffalo was soup.  Maybe it's because I associate Buffalo with bone-chilling winters that only steaming hot bowls of goodness can cure, or maybe it's because I took a look at the cans of crushed tomatoes I had just bought and immediately thought of grilled cheese and tomato soup.

Add grilled cheese to my list of major cravings.

I found the base recipe for this tomato-and-bread soup on Annie's Eats - big shock, since it's one of my all-time favorite blogs - and decided to change up the veggies a bit to use what I had on hand.  It appealed to me both because it could be a total pantry meal and because it's not a pureed soup - the more chunks the better, in my book.

The result?  A thick, hearty, chunky tomato soup that put a gigantic smile on every person's lips through which it passed.  Served with a salad, it became a complete meal - and one of my new favorites!

Another plus: this makes a HUGE batch of soup - enough for me to live on for a week with extras for my roommate and fiancé.  When company season kicks up, I need to live off of leftovers for days at a time.  Large quantity of tasty leftovers = major win.

Long story short: this recipe comes highly recommended from me.  If you're as big of a soup person as I am, make this and you'll be doing your happy dance in no time.

[By the way, if you need a Dutch oven in which to make this tasty soup - which I highly recommend using - mosey on over to She's Becoming Doughmesstic's Le Creuset giveaway!  She's a great blogger and you might get awesome cookware out of it!]

Pappa al Pomodoro (Tomato and Bread Soup)

Source: adapted from Annie's Eats, originally from Barefoot Contessa: Back to Basics by Ina Garten

Ingredients:

1/4 cup olive oil

2 cups chopped yellow onion

1 large zucchini, cut into 1-inch cubes

2 tsp dried basil

4 cloves garlic, minced

3 cups cubed stale country bread, crusts removed

2-28oz cans crushed Italian tomatoes

4 cups chicken or vegetable stock (I used vegetable)

1/2 cup dry red wine

1 tbsp Kosher salt

1-1/2 tsp cracked black pepper

2 large handfuls fresh baby spinach leaves

Croutons, for serving

Shredded Parmesan cheese, for serving

Directions:

Heat the oil in a large stockpot over medium heat.  Add the onions, zucchini, dried basil, and garlic.  Cook for 10 minutes, until tender.  Add the bread cubes and cook for 5 more minutes. Add the tomatoes to the pot along with the chicken or vegetable stock, red wine, salt and pepper.  Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.  Beat the soup with a wire whisk to break up the bread pieces.  Stir in the spinach leaves and allow to wilt.  Serve topped with croutons (I made my own out of the leftover bread) and shredded Parmesan cheese.  Enjoy!

Snickerdoodle Cupcakes

If you begin to notice that a week or more has passed between posts, that's because my senior year of college has begun...and has brought with it both awesome opportunities and a crazy schedule.  This semester, I'm involved in three shows.  Three.  I'm never seeing daylight again.  But I am excited :)  So apologies in advance for sporadic and intermittent posting - I promise I still love you and want to give you tasty things to make!

And on that note:
I really do love baking for friends.

In exchange for paying my share of a small cab fare on a night out, one of my girlfriends asked me to bake cupcakes to bring to the party she and her roommates were hosting the next weekend.  So, when the next Friday rolled around, I gathered up the ingredients to make an incredible-looking cake recipe from Foodie with Family into cupcakes.

The original layer cake was a towering four-layer cinnamon-vanilla butter cake slathered with a silky-smooth brown sugar-cinnamon buttercream frosting.  The thick batter bakes up into a not-too-sweet, moist, tender cupcake with just the right amount of spice from the cinnamon. 
I figured it would be a good amount of batter for a party-sized batch of cupcakes, and was I ever right - this recipe made 32 cupcakes!  My carrier only holds 24, so I had some "quality control" cupcake samples left at home ;)

And the buttercream...ohhhh the buttercream.  I halved the recipe, as is reflected below.  And 32 cupcakes later, I still had over a cup of frosting left.  This frosting is intense, y'all - spicy, sweet, smooth, and rich as could be.  I can't wait to figure out what to do with the leftovers!

And why do I love baking for friends so much?
Because of the look on their faces after they take their first bite.
The reactions were priceless - I wish I'd had my camera! - but the general consensus was that these cupcakes were to die for.  Everyone who tasted one melted as soon as the first taste hit their tongue.  One of my friends consumed four of them at one shot!  (Granted he was...welll...intoxicated...but hey, they were good!)

I highly suggest you give these a try the next time you're getting together with a bunch of friends!  Everyone will be happy you did :)

Snickerdoodle Cupcakes
Source: lightly adapted from Foodie with Family
Yield: approximately 32 cupcakes

Ingredients:

For the cupcakes:
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks butter, softened to room temperature
1 3/4 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups milk, warmed to room temperature (I used vanilla almond milk)

For the buttercream
2-1/4 sticks butter, softened to room temperature
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
4-5 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/4 cup heavy cream, plus more if needed

Directions:
To make the cupcakes, preheat the oven to 325˚F.  Line two cupcake pans with paper liners and set aside.
In a mixing bowl, whisk together the flours, baking powder, salt, and cinnamon.  Set aside.
In the bowl of a mixer, cream together the butter and sugar until light and fluffy.  Add the eggs one at a time, beating thoroughly after each addition to combine.
Mix together the vanilla extract and milk.  Beat 1/3 of the flour mixture into the batter in the mixer bowl, then 1/3 of the milk mixture.  Continue alternating until all of both mixtures have been added and fully incorporated into a smooth batter.
Spoon 1/4 cup of batter into each cupcake liner.  There will be leftover batter - save it to bake into more cupcakes after the first batch have come out of the oven, or place into a third lined pan if you have one.  Bake for 18-20 minutes, rotating the pans halfway through the baking time.  Cool in the pans on cooling racks for 5 minutes before removing from the pans.  Cool completely before frosting.

To make the frosting, cream together the butter, brown sugar, and cinnamon with a mixer until pale and fluffy.  Add three cups of the confectioners sugar and beat, starting at low speed and increasing to high, until it is fully incorporated.  Scrape down the bowl, add the cream, and beat to incorporate.  Add the remaining cup of powdered sugar and beat low-to-high speed until fully combined.  If the frosting's too thick for your liking, add more cream 1 tablespoon at a time until it's right.  If it is too thin, add more powdered sugar.

Frost the cooled cupcakes as desired, with either an offset spatula or a piping bag and tip.  Serve and enjoy!

Spicy Black Bean Burgers

I've been doing this thing lately where I crave some kind of burger weekly, if not multiple times a week.  Maybe it's because it's summer, maybe because I finally started eating them with toppings in the bun, or maybe it's just because they're delicious, but my burger cravings have increased exponentially over the last few months.

This is weird for me.

Not a bad weird, but weird, since I used to be able to go for months without a burger.

Thanks to these increased cravings, I've had to figure out some good hamburger alternatives.  I try to alternate animal-based meals with plant-based meals - it's cheaper and healthier - and having multiple burger cravings a week tends to mess with that.  There are times when there's absolutely no substitute for a gigantic beef-based bacon cheeseburger, but most of the time, I do really well with turkey, bison, or a veggie burger.

And let me tell you, I've become a total veggie burger convert.  And these black bean burgers kick-started my conversion.

Black beans are chopped up with brown rice, sweet onion, jalapeño peppers, garlic, and chili powder, blended with some lime juice, then mixed with whole wheat breadcrumbs and formed into patties.  They're cooked up for less than 10 minutes in a skillet and layered on a toasted whole wheat bun with some lettuce and salsa, making me a happy happy camper.  They are spicy, tender, wholesome, and filling - always a plus for a vegetarian meal!  And it's vegan if you don't use cheese!

...but why wouldn't you use cheese?  That would be delicious...

Anyway.  If you're veggie, if you're a health nut, or if you just like spicy things, make these and be happy :)

Spicy Black Bean Burgers
Source: adapted from Cookin' Canuck's recipe on CuisineNie

Ingredients:
2 tbsp olive or canola oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 jalapeño peppers, chopped (seeds & membranes removed if you don't want heat)
1 tsp chili powder
1 15-oz can black beans, drained and rinsed
1-1/4 cups cooked brown rice
2 tsp lime juice
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2/3 cup whole wheat breadcrumbs, more if needed

Directions:
Heat 1 tablespoon of the oil in a large skillet over medium heat.  Add the onion and saute until it softens.  Add the garlic, jalapeño, and chili powder and saute for an additional 2 minutes.
Scrape the mixture into a food processor.  Add the black beans, brown rice, lime juice, salt and pepper and pulse until the beans are chopped - not pureed.
Transfer the mixture to a bowl and mix in the breadcrumbs with a wooden spoon.  Form into 4-5 equal-sized patties with your hands, adding more breadcrumbs if necessary.  Refrigerate for at least 30 minutes on a baking sheet or plate lined with plastic wrap.
To cook the burgers, heat the remaining tablespoon of oil in a large skillet over medium heat.  Cook the patties for approximately 4 minutes on each side.  Serve on toasted whole wheat buns with your toppings of choice.  Enjoy!

Pecan Crusted Chicken

So, remember how I told you that I was a scatterbrain and left my camera-to-computer cable in VA?
And remember how I was waiting for the package with said cable inside to arrive at my apartment?
And remember how I posted two recipes sans pretty pretty pictures?  And how that made me sad?  And led to profuse apologies?

Turns out my package could've been in the mailroom at my apartment complex for days.  I finally nabbed someone who works in the office and they had to scour the back room for it...only to find that it was there, but had never been recorded.  No sign-out slot.  No package slip.  Nuthin'.

Long story short: rawwrrrrrrr.  But we have photos again!

...but I apologize for the less-than-great photo for this.  It makes me sad, cause this was delicious.

And now, back to our regularly scheduled blog post.

I created a recipe!  With amounts and everything!

Pardon me while I take this moment to do a proud-of-myself happy dance.

Okay done.  Anyway, I'm always trying to find new ways of making chicken.  I eat it so often that I really can't afford to get bored with it!  A few days earlier, my parents and I ate dinner at Carabba's, where I had the best piece of fish I've ever had.  One of the things that made this tilapia so spectacular was the hazelnut breading, so I was inspired to try some nut-based breading solutions of my own.  This particular day, I also reeeally did not want to go grocery shopping.  For anything.  A grocery store run sounded like the exact opposite of fun to me.  Thus, the obvious choice was a pantry meal.

This was the result, and it was the best pantry meal I've ever made.  Finely chopped pecans are mixed with whole-wheat breadcrumbs to form the breading for the tender breast pieces, which are then baked quickly in a searing hot oven to seal in all the moisture.  This chicken is perfect to serve with virtually anything: with sauteed vegetables and quinoa, with pasta alfredo, or sliced over a salad - or figure out your own accompaniments!  Regardless, I hope you make this and enjoy it as much as I did!

Pecan Crusted Chicken
Source: a Dancer Bakes original!


Ingredients:
4 boneless skinless chicken breasts, butterflied and cut in half
2 cups pecans, finely chopped or coarsely ground
1-1/2 cups whole wheat bread crumbs
1 large egg
2 large egg whites
3/4 cup flour (all-purpose or whole wheat)
1-1/2 tsp kosher salt
1 tsp ground black pepper
1/2 tsp cinnamon
1/2 tsp ground ginger

Directions:
Preheat the oven to 475˚F.  Cover a baking sheet with aluminum foil and coat the foil with cooking spray.
Place the flour in a shallow dish.  Mix in salt, pepper, cinnamon, and ginger.  Set aside.
Combine egg and egg whites in a wide bowl and beat together with about 1 tbsp of water.  Set aside.
Mix together breadcrumbs and pecans in a shallow dish or on a sheet of wax paper.  Set aside.
With each piece of chicken, dredge first in the flour mixture, then dip to cover in the egg, then finally coat with the pecan breading.  Lay flat on the baking sheet and repeat till each piece of chicken has been breaded.
Bake the chicken for 15-20 minutes, or until no pink remains and each piece is firm to the touch.  Serve as desired.  Enjoy!

Sweet Potato Pecan Pancakes

My favorite season of all time is autumn.  Something about the crisp clean air, the cooler temperatures, the often mild weather, the changing colors...all of it is just calming and happy for me!  Even though summer is still upon us - it is, after all, still August for a little while longer - the warm flavors of fall called to me when I saw a pair of sweet potatoes on the counter awaiting use.

I was in a major breakfast-for-dinner mood at the time, so I instantly looked up recipes for sweet potato pancakes.  They were fantastic - hearty, filling, and filled with comforting fall flavors.  Plus, they're chock full of nutrients and low on fat and sugar!

Totally justifies having breakfast treats for dinner.  Or even just having pancakes for breakfast!

After all, sweet potatoes = vegetables.  Case closed :)
Just...ignore the toppings...they don't count.

Sweet Potato Pecan Pancakes
Source: adapted from Food Network

Ingredients:
1 cup all-purpose flour
1 cup white whole wheat flour
4 tsp baking powder
1/2 tsp baking soda
2 tbsp brown sugar
1 tsp cinnamon
2 cups buttermilk
4 tsp butter, melted
2 eggs
1 sweet potato, cooked until tender, peeled and pureed
1 cup pecan halves, chopped

Directions:
Heat a skillet or griddle over medium-high heat.  Warm the oven to 200˚ or lower and place a serving platter on a rack in the middle of the oven.
In a large bowl, lightly beat the eggs.  Add the buttermilk, followed by the dry ingredients, melted butter, and sweet potato puree.  Mix until smooth and uniform.  Fold in chopped pecans.
Lightly grease the skillet or griddle with butter or cooking spray.  Drop batter by 1/4-cupfulls onto the heated surface.  Cook until bubbles form on the surface but no longer pop, then flip over and continue to cook until golden brown.  Transfer each round of cooked pancakes to the serving platter and keep warm in the oven until the entire batch has been cooked.  Serve immediately with softened butter, cinnamon sugar, and pure maple syrup.  Enjoy!

Shirley Temple Cupcakes

So first of all, I officially miss all the excitement in Northern VA - there was an earthquake along the East Coast today that hit a 5.8 on the Richter scale.  Its epicenter was very close to Culpeper, VA, which is where my aunt and uncle live.  Any and all prayers will be greatly appreciated - this is definitely a new experience for my whole family, and everyone in the area.

Now, to lighten the mood, tasty treats:
I'm not a soda kind of girl.  I grew up on water, lowfat milk, and the occasional lemonade or orange juice.  But, when I reached my teenage years and went out to dinner with the girls from my dance studio, I was introduced to Shirley Temples.
And I fell in love.

Now, this is especially odd, because A) I'm not a fan of carbonation and B) I've never been a lover of cherry.  But for some reason, the combination of lemon-lime soda and grenadine over ice is just...magical!  Jon thinks so too, so we happily enable each others' addictions ;)

And if the drink is magical, these cupcakes are straight-up miraculous.
Thanks to Shanon over at The Curvy Carrot, this lovely little creation showed up on my radar a couple months back, and I instantly bookmarked the page.  I figured Jon and I would both enjoy them.

I was right!  They're lightly cherry-flavored, with a nice balance of sweet from the maraschino cherry juice and tart from the soda used in the batter.  The buttercream frosting is light, fluffy, and it's not overly sweet with just a hint of cherry peeking out.  Plus, it's pink!  Instant attraction right there.  And, thanks to the layer of color and extra flavor at the bottom of each cupcake, they truly look and taste like the beloved beverage!  These are easily the cutest cupcakes I've ever made, and some of the tastiest.  If you need more incentive, my wonderful fiancé is not a cupcake guy...and he could not stop eating these!

If you love Shirley Temples, you will adore these cupcakes.  Make them, admire their adorableness, and then enjoy them immensely :)

Shirley Temple Cupcakes
Source: adapted from The Curvy Carrot, originally from Simply Gluten Free
Yield: 24 cupcakes
 
Ingredients:
For the cupcakes - 
3 cups + 2 tbsp all-purpose flour
2 tsp baking powder
scant 1 tsp sea or kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
2 large egg whites, at room temperature
1 cup lemon-lime soda
1 tsp vanilla extract (I used Tahitian - it works well with fruity flavors)
2 tbsp maraschino cherry juice, divided
2-1/2 tsp grenadine
Red food coloring

For the Buttercream - 
1 cup (2 sticks) unsalted butter, at room temperature
Pinch of salt
5 cups powdered sugar
1/2 tsp vanilla extract
2 tsp fresh lemon juice
2 tbsp maraschino cherry juice
24 maraschino cherries with stems, patted dry with paper towels

Directions:

To make the cupcakes, preheat the oven to 350˚F and prepare two 12-cup cupcake tins with paper liners.
In a large bowl, whisk together the 3 cups of flour, baking powder, and salt.  Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, approximately 2-3 minutes.
Add the eggs, one at a time, then the egg whites, beating well after each addition.
Reduce the mixer speed to low.  Combine the soda with one tablespoon of the maraschino cherry juice.  Then, alternately add half the flour mixture and half the soda mixture, mixing well and scraping down the sides of the bowl as needed.  Repeat until all of the flour mixture and soda have been added completely to the batter.  Add the vanilla extract and mix to combine.  As a warning, this batter will splash, so if you have bowl guards I would advise using them.
Pour about half of the batter into a large bowl.  Add the remaining flour and maraschino cherry juice, the grenadine, and red food coloring to your desired hue.  Spoon the red batter evenly into the bottom of each cupcake liner, then top with the remaining white batter.
Bake the cupcakes for 15-20 minutes, or until a tester inserted into the middle of each cupcake comes out clean.  Allow to cool completely in the pans before frosting.

To make the buttercream, cream the butter in the bowl of your stand mixer fitted with the paddle attachment (or paddle scraper!) until it's pale, light, and fluffy - about 2-3 minutes.
Reduce the mixer speed to low and add the salt, then gradually add the powdered sugar until it is all combined.  Thoroughly mix in the vanilla, lemon juice, and cherry juice.  Dollop or pipe onto cooled cupcakes as desired and garnish with the stemmed maraschino cherries.  Enjoy!

Chili Lime Chicken Thighs [Guest Post]

Hello friends!  I'm so pleased to have my first guest post on The Dancer Bakes - my friend Jim!  He cooked the Throwdown dinner that went along with the Derby Pie I posted, and today he'll be sharing his recipe.  This one's for those times when you just need big flavor, and it's one that should be a hit with any guy in your family!  Enjoy - I certainly did!  Thanks, Jim!

 

Chili Lime Chicken Thighs (Modified with less thunder)

As a guest blogger, I first want to thank Angela for even allowing me a spot on her baking blog, when first, I am not a dancer, and second, my recipe has nothing to do with baking. But, for those that have been following “The Dancer Bakes,” you knew that a guest blog was coming shortly.

So…a quick about me? I am a 25 year old college graduate that met Angela back in high school, but it wasn’t until I left for college that we became close friends. My family is Pennsylvania Dutch, so I love vinegar and molasses (I’m trying to get Angela to bake me a Shoofly Pie someday), and I went to school in North Carolina. It was during my 5 year double-major tenure at East Carolina University that I learned to cook my specialty, anything in the meat section.

I have cooked meals from pulled pork to chicken curry, from beef brisket to pork ribs, from Cornish Game Hens to bison burgers. Needless to say, I love my protein! I’m not exactly a “one trick pony” as I can cook other things (and I can complete a meal with fruit/veggie/starchy sides), but I prefer anything meaty. It’s how I roll, it’s what I cook, and Angela can (hopefully) attest that I’m far from a slouch, even though I am still learning and expanding my repertoire.

I will make one note before I start listing the ingredients for my Chili Lime Chicken Thighs. I don’t measure things out when I cook. To me, the essence in cooking a meal is based on artistry and feel. Today, I may want my chicken packed with heat. Tomorrow, I may want it mild. I can use the exact same recipe, but I will balance ingredients differently for different tastes, while still having that Chili Lime flavor.

During our throw down, I packed everything into a 3 hour window, so I mixed the dry rub into the marinade. If I were truly preparing these Chili Lime Chicken Thighs, I would dry rub the chicken 24 hours in advance, marinade 6 hours prior to cooking, and then cook-n-serve.

So here’s the basis of my recipe

Dry Rub:

-Paprika

-Chili Powder

-Cayenne Pepper

-        Depending on the desired heat, focus on one of these spices. The desired heat level should outweigh the other two spices 3/2

-Garlic Salt (1 moderate sized pinch for each thigh)

-Oregano (Optional)

Combine all ingredients and mix well. Rub on each thigh thoroughly and let sit overnight in the refrigerator in a sealed bag.

Marinade:

-Hot Sauce (I use Cholula or Texas Pete and sometimes a dabble of “Ass Kickin’ Original Hot Sauce” if I want super kick, or “Dave’s Insanity Sauce” if you want to burn your taste buds)

-Jack Daniels Original Number 7 BBQ Sauce

-White Wine Vinegar or White Wine (I prefer Yellowtail Pinot Grigio)

-Lime Juice (Fresh squeezed limes quarters are preferred, but concentrated juice works too)

Use no more than ½ cup of vinegar or white wine per 6 thighs. Also, every 6 thighs needs minimum of 1 lime worth of lime juice. I use a medium sized bottle of Jack-BBQ sauce every 6 thighs and ¼ bottle of hot sauce per 6 thighs. These values all vary, depending on how I feel that day, but this is probably an “average” Chili Lime chicken thigh recipe for me.

About 3-6 hours before cooking, use heavy duty and extra-wide aluminum foil and wrap the thighs in them. If done properly, you can fit 4-6 thighs per package. Fill each package with marinade until the chicken is mostly covered. Take your leftover lime quarters and place them in the foil to cook with the chicken.

You can grill or stick these in the oven. The temperature, depending on your stove/grill should be between 375 (convection oven) and 450 (conventional oven) degrees. The minimum the chicken should be in there is 45 minutes. Please cook until they are cooked through. Times and temperatures are meaningless if the chicken is not fully cooked. Do not take risks with chicken!

After 45 minutes to an hour (occasionally more) the chicken should be cooked through. A knife will slide right through them if they are done (unless you hit bone…), and since they are almost drowned in marinade, they should be super moist.

At this point, if done properly, no sauce should be needed; however, leftover marinade can definitely amplify the chili-lime taste.

Changes: If you’re feeling creative, here are a few tasty suggestions to try, that may spice things up.

-        Remove the lime flavor and go 100% heat

-        Instead of White wine, use ½ the normal amount of vinegar, and try adding some straight Jack Daniels Tennessee Whiskey to it.

-        Cholula makes a Chili Lime sauce, and if you’re in a crunch for time, it’s a perfect replacement for hot sauce. It helps bring out more lime flavor, when you don’t have time for the marinade to sit. Also, if you don’t use Pinot Grigio, I prefer using this flavor hot sauce.

-        Instead of Lime, replace it with more garlic and go for the Garlic flavor. If you don’t add too much, the garlic comes out and just gives this recipe a whole new flavor.

-        Add some soy to the recipe. It sounds crazy, but adding ¼ to 1/3 cup of soy sauce per every 6 thighs can really give it a different kind of flavor.

-        Don’t be afraid to pile on the dry rub! Just don’t super overload the garlic! =)

Well, that’s my recipe for my Chili Lime Chicken Thighs. It’s not thing super special, but I have had nothing but excellent reaction from these, every time I cook it. I get people who hate eating meat to eat it, and to tell me that if they had that every day, they’d eat meat more often. =)

I hope that this inspires someone to go out and try this. I also hope people get inspired to try some of the “spin-offs” I suggest. Feel free to be creative with this recipe, and let me know what changes you made, and how it turns out!

Enjoy Life, Enjoy Grilling and God Bless

-        The Brousinator