December 2, 2009
Jimmy's specially seasoned ground beef, refried beans, salsa and cheese layered in a deep dish style. A tasty and easy Mexican-style pizza with a flour tortilla crust I whipped up because I had the stuff to make it!!
Filed under News From The Grill by on Dec 2nd, 2009. 
Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
Filed under News From The Grill by on Dec 2nd, 2009.
These savory pastries are made with prepared pie dough which makes the process quick and easy. Slices of steak, potatoes and onion are tucked inside. Then the pastry is sealed, and the packets are baked. These are perfect for lunchboxes or an impromptu picnic.
Filed under News From The Grill by on Dec 2nd, 2009.
Chicken with a spark of paprika, slow-cooked to tender succulence.
Filed under News From The Grill by on Dec 2nd, 2009.
Black beans simmer with tomatoes, green chiles, onions, garlic, and spicy seasonings.
Filed under News From The Grill by on Dec 2nd, 2009.
Mustard, steak sauce, and condensed tomato soup flavor this meatloaf made with ground round, chopped onions, and rolled oats. Makes 9 generous servings.
Filed under News From The Grill by on Dec 2nd, 2009.
This tasty tuna marinade makes a good thing even better. Soy sauce, fresh ginger, rice wine, garlic, and oil are poured over fresh tuna steaks and left to marinate briefly in the fridge.
Filed under News From The Grill by on Dec 2nd, 2009.
Comfort food made simple. This hearty soup is as satisfying as it is easy to make.
Filed under News From The Grill by on Dec 2nd, 2009.
Dried cranberries are the secret sweet ingredient in this unique chicken salad, which includes sunflower seeds and chopped dill pickle.
Filed under News From The Grill by on Dec 2nd, 2009.
A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
Filed under News From The Grill by on Dec 2nd, 2009.
