Servings 6

INGREDIENTS:

3/4 pound uncooked penne or ziti  pasta

2-1/2 pounds red ripe plum tomatoes, chopped chopped plum tomatoes

1-1/2 cups fresh basil leaves, thinly sliced

1-1/2 cups diced fresh mozzarella cheese

1/3 cup olive oil

1 tablespoon capers

1 teaspoon salt

1 large garlic clove, minced

freshly grated Parmesan (use as much as desired)

INSTRUCTIONS:————————————-

Plan ahead the burgers must chill for at least 8 hours before cooking

Servings 6

INGREDIENTS:

3 green onions, chopped

1-1/2 tablespoons brown sugar

1-1/2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

4 large garlic cloves, minced

1 teaspoon each salt and fresh ground black pepper

2 teaspoons crushed chili flakes, or adjust to heat level (can use hot chili sauce)

1-1/2 pounds ground beef

6 hamburger buns, sliced then toasted

INSTRUCTIONS:—————————————

Simple yet so delicious!  I make this with summer’s crop of green beans, I don’t weigh my garden beans so 1-1/2 pounds is only an estimate, you can use as much as you like, in fact all amounts are only a guideline there is no exact amount for this, I also add in some cayenne pepper for heat

The beans can be boiled well in advance and refrigerated until ready to saute in the skillet

Servings 4-6

INGREDIENTS:

1-1/2 pounds fresh green beans, ends trimmed

1/4 cup butter

1 tablespoon olive oil

garlic cloves, chopped (use as much as you like, do not finely mince just chop the garlic into small pieces)

salt and fresh ground black pepper

INSTRUCTIONS:——————————————-

Taken from my “Favorites” folder!

Plain and simple but very good, leftover cooked chopped chicken may be added in as well as some chopped fresh basil

Recipe may be doubled

Servings 3-4

INGREDIENTS:

1 cup water (if you want a firmer rice then reduce a few tablespoons)

1 cup chicken broth

1 cup uncooked long grain white rice

1 pound  fresh green beans, sliced 1-inch diagonally

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 small garlic clove, minced

2 cups halved grape tomatoes

2 green onions, chopped chopped green onions

1/4 to 1/3 cup freshly grated Parmesan cheese

salt and fresh ground black pepper

INSTRUCTIONS:———————————————-

You may never eat corn any other way again after you make this!

Yield 6 corn

INGREDIENTS:

5 -6 ears corn, in husks

1/2 cup butter, softened

3 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper ( or to taste)

cold water

1 cup milk

parmesan cheese (optional)

cotton kitchen string, to tie the corn ( use only cotton string not nylon)

INSTRUCTIONS:——————————————————–

Taken from my “Favorites” folder!

Buffalo mozzarella cheese will work well also in place of the feta,this makes a wonderful salad using your garden tomatoes and basil

My Balsamic Vinaigrette dressing will also work great with this

Servings 4

INGREDIENTS:

1-1/2 pounds red ripe tomatoes

1/3 cup olive oil

1 garlic clove, minced

1/3 cup balsamic vinegar

1 tablespoon sugar

1/2 teaspoon salt

fresh ground black pepper, to taste

crumbled feta cheese (use as much as you like)

1/3 cup fresh basil leaves, thinly sliced (can use more)

INSTRUCTIONS:—————————————————–

Arrange tomatoes on a serving platter.

In a small bowl, whisk the oil, garlic, balsamic vinegar, sugar and salt.

Season the dressing with black pepper to taste.

Drizzle the dressing over tomato slices, then sprinkle with cheese and basil.

Cooking times stated is for a 3-pound or a little more whole chicken cooked on an outdoor gas grill set to medium heat

Adjust cooking time for a larger chicken, no matter what size the chicken is a meat thermometer inserted in the breast should read 180 degrees, temperature not time is your guarantee to perfectly cooked chicken!

Servings 3-4

INGREDIENTS:

1 (3 pound) whole chicken

1 prepared recipe for Kitten’s Chicken Brine

oil, as needed

seasoned salt (as desired but use sparingly or omit completely, the brine is salty enough)

fresh ground black pepper (use amount desired)

garlic powder (use amount desired)

1 can beer

INSTRUCTIONS:————————————–

Place the prepared brine in a large bowl.

Add in the whole chicken turn to coat in the brine finish turning with breast side facing down.

Refrigerate 8-24 hours turning the chicken breast side up halfway through brining time.

When ready to grill rinse chicken thoroughly in cold water.

Lightly brush the chicken with oil then season with spices.

On a 2 burner barbecue, light one burner and set it to medium heat.

Open the can of beer and pour out about 1/4 cup.

Make three more holes in the top of the can.

Remove the chicken from the brine then rinse in cold water.

Slide the chicken with the legs pointing down onto the can (the ends of the drumsticks should touch the bottom of the can and the chicken should stay upright on the can).

Put the chicken and can over the unlit burner and use the legs to help keep the chicken upright.

Close the barbecue lid.

Grill for 45 minutes then turn the chicken 180 degrees to ensure even heating.

Close the lid and continue cooking for another 45 minutes or until a meat thermometer inserted in the breast reads 180F (83C).

Remove the chicken and the can from the barbecue and put them on a plate so that the can remains upright then tent loosely with foil and let stand for 15 minutes.

Gently lift the chicken off he can and put the chicken on a cutting board (I use a heat proof oven mit for this)

NOTE; the can and liquid will be very hot so take care not to burn yourself.

Throw out the can and liquid.

Cut the chicken into portions and serve.

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