Chicken Gorgonzola with Sundried Tomatoes by Schnoodle Soup

Chicken in a tangy, homemade marinade topped with salty gorgonzola and plump sundried tomatoes.

Black Bean Burgers by Guilt Free Cuisine by Fergyhun

I have tried a lot of veggie burger recipes and some have been disappointing – dry, crumbly and sometimes tasteless. These are the best I have ever made. Full of flavor, they keep their shape during cooking and are packed full of protein. If your grilling days are over for the year, they can be cooked in a skillet on the stovetop…

Dad's Rub by Shelli

This is a rub that my dad developed for smoking meats at our supper club. It works great for grilling and we used it on pork, chicken and beef.

Corned Beef Reubens with Myra's Comeback Salad Dressing by Bob Vincent

I had leftover corned beef from St Patrick's day so I decided to make Swedish Rye Bread and make Reubens. I also liked the sound of Myra Byanka's Comeback Salad Dressing so this seemed like a nice opportunity to try it. The link to her dressing is provided. I served these tasty Reubens along side an easy to make Tomato soup.

Greek Sliders by Kelly Christensen

Grilled Mini Burgers with feta, calamata olives, garlic and oregano on mini water rolls with tzaziki sauce Great with potato salad, hummus/fresh veggie dippers. Recipe can be mixed the day before. Recipe can easily be doubled or quadrupled

Chicken Fattoush Salad by Bob Vincent

This is a different take on traditional Lebanese fattoush salad. I have added some additional ingredients in the form of chicken breasts, red bell pepper and feta cheese that make this a nice salad main course. Toasted whole wheat pita bread adds some crunch and texture and soaks up the citrus dressing. If you're not familar with…

Grilled Squid (Inihaw na Pusit) by ShaleeDP

This is a very easy grill recipe. Squid is a very fragile seafood that needs caution and care when grilling. Overcooking squid will make it 'rubbery' and hard to chew.

GRILLED PUSIT (squid) by Jomel

Asian Chicken & Rice Noodle Salad by Bob Vincent

This is a nice change of pace main dish salad. It is adapted from a recent recipe in Fine Cooking magazine. I added several additional ingredients and changed the formula for the dressing as well. The spinach, water chestnuts, cilantro, cashews, peanut oil, tangerine juice and rice wine vinegar were not included in the original.…

Korean Peach Bulgogi Tacos by Bob Vincent

This is a fusion take on Korean Bulgogi. The recipe is adapted from one that appeared in Cuisine At Home recently. Traditionally Asian pears would be used in the marinade. Since pears are not in season now I elected to use peaches instead. I added several different ingredients to add to the flavor profile and mix different…

Lamb Chops with Mushroom & Cider-Mint Glaze by Salad Foodie

Lamb chops are treat enough on our table, but we especially enjoyed them with this mint-infused mushroom sauce. When I spotted O-bone lamb chops on sale and considered my bounty of fresh garden mint, I knew the two were destined to marry! This recipe was inspired by the Longhorn Steak House, though I reverted to packaged gravy mix…

Chicken Kebabs by ShaleeDP

I like Kebabs. I like grilled food.

Grilled Basil Pesto Panini by Bonnie Loubier

Create a delicious grilled panini sandwich that just melts in your mouth. This panini has fresh basil pesto, fresh tomatoes, and cheese on a bread of your choice.

Garlic-Butter Octopus Jalisco-style by John Spottiswood

This dish is my best rendition of a traditional meal served in the state of Jalisco in Mexico. We had this first in a small local restaurant in downtown Puerto Vallarta, and have been in love with it since!

Smoky Pork Ribs with Chipotle Maple BBQ Sauce by Melanie Yunk

This recipe is an all-time favorite! These ribs are quick easy to prep, especially when using a smoker bag, and take minutes to clean up! The best thing about this recipe is that you can smoke your ribs right in your oven! The ingredients are available on our website at www.bigacres.com or at your local gourmet grocery store (check…