March 18, 2010
A cross between meatloaf and meatballs, this sandwich promises to hold together without being messy.
Filed under News From The Grill by on Mar 18th, 2010. 
This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
Filed under News From The Grill by on Mar 18th, 2010.
Luncheon meat is breaded and fried in this quick and easy dish.
Filed under News From The Grill by on Mar 18th, 2010.
The ultimate in quickness: chicken, salsa and chilies wrapped in flour tortillas and baked under a blanket of canned nacho cheese soup.
Filed under News From The Grill by on Mar 18th, 2010.
A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.
Filed under News From The Grill by on Mar 18th, 2010.
Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!
Filed under News From The Grill by on Mar 18th, 2010.
Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish.
Filed under News From The Grill by on Mar 18th, 2010.
Sage is the dominant spice in this rub for spareribs.
Filed under News From The Grill by on Mar 18th, 2010.
Hamburgers made with sauteed onions, green peppers and mushrooms, topped with mozzarella cheese and Italian-style dressing.
Filed under News From The Grill by on Mar 18th, 2010.
Simple to make for daily lunches or party fare, these roast beef roll-ups, layered with spinach leaves and Cheddar cheese, have added zing from horseradish and Dijon mustard mixed with a cream cheese spread.
Filed under News From The Grill by on Mar 18th, 2010.