These little crunchy bruschetta with gorgonzola and honey bites combine the bite of Gorgonzola and honey. They’re incredibly addicting. A little crunchy, a little tang, and a little sweet. What’s not to love?
Yummy. And Quick.
Yep, the recipe for this Bruschetta with Gorgonzola and honey is easy to make. It’s the contrast between the blue cheese and the honey that is fantastically addicting. The honey really mellows the cheese, making for a great, flavorful bruschetta bites.
I like to make these on the grill. They make for a great side dish to any grilled meal. You don’t always expect grilled bread so it’s a nice change.
These little crunchy bruschetta with gorgonzola and honey bites combine the bite of Gorgonzola and honey. They’re incredibly addicting. A little crunchy, a little tang, and a little sweet. What’s not to love?
Any time I cook up a batch of St. Louis-style ribs, I make rib tips. Rib tips are the various trimmings leftover from making a rack of spareribs into a rack of St. Louis ribs. I’m a big, big fan of rib tips. They’re tender and tasty, and best of all, they are done before the ribs are, making for an excellent snack while you’re waiting for the main attraction. To be quite honest, I love ribs tips more than the ribs themselves! Oh my! Blasphemy!
A Word Of Caution
Remember that there is a lot of cartilage and bone in rib tips. You have to be careful eating them as sometimes you can get a small piece in a bite. Just chew slowly and enjoy the lovely flavor.
Check out my recipe for 3-2-1 St. Louis-style spareribs. They are fantastically tender and tasty, and of course, you can make some tips from the trimmings! It’s a win-win!
I’m a big, big fan of rib tips. They’re tender and tasty, and best of all, they are done before the ribs are, making for an excellent snack while you’re waiting for the main attraction.
This grilled Greek chicken salad was one of those “throw-a-few-things-together” dishes. I had some chicken sitting around that I needed to use up. And some Greek yogurt. And I was in a Greek mood… at least in a mood for Greek tastes. The combination of the grilled marinated chicken and the vinaigrette worked very well. The chicken was very tender and moist, while the vinaigrette had a nice vinegar and Dijon flavor. Although not a traditional salad like you might order in your favorite restaurant, it hit the spot and satisfied my Greek cravings.
You Can Skip The Skewers
I skewered the chicken pieces and then grilled them on my Weber grill. My wife isn’t a fan of grilled foods that have holes in them. Next time I’ll butterfly the chicken breast and marinate and grill it whole. No holes. Even better grilled Greek chicken salad.
You can also cut the marinated chicken into pieces and place it into a vegetable basket. This makes grilling easy. No worries about skewers. And cleanup is easy. Just toss the basket into the dishwasher.
This grilled Greek chicken salad was one of those “throw-a-few-things-together” dishes. I had some chicken sitting around that I needed to use up. And some Greek yogurt. And I was in a Greek mood… at least in a mood for Greek tastes. The combination of the grilled marinated chicken and the vinaigrette worked very well.
Combine all ingredients except chicken in a large resealable baggie.
Seal and shake to mix well.
Add chicken and refrigerate for 3 hours.
Shake off excess marinade.
Place chicken pieces onto bamboo skewers that have been soaked in water for at least 30 minutes and grill, turning occasionally, on all sides until done.
For the vinaigrette
Place all ingredients in a small jar. Cover.
Shake until well combined.
For the salad
Top greens with chicken, olives, Feta and cucumber.
Serve with the vinaigrette.
Notes
Use a grill basket and you won’t have to skewer the chicken.
There are hundreds of variations on this approach, but this is how I make 3-2-1 smoked St. Louis-Style spareribs. The end result is a tender, moist, flavorful rib. Spareribs are our favorite. They are meatier, bigger, and tastier than back ribs. And, when trimmed St. Louis-style, you get an extra bonus: rib tips.
Gorgeous Ribs
Here are the ribs, trimmed and rubbed, ready to go onto the smoker (I used my Weber Smokey Mountain Smoker), followed by the final product. Yummy tasty ribs. I already removed the membrane on the back at this point. You want that pretty, even, rectangular shape. Ok, that doesn’t make them taste better but it’s cool.
3-2-1 smoked St. Louis-Style spareribs are amazing. I can eat them like candy. And I have. But if you prefer baby back ribs, check out my technique for making 2-2-1 smoked baby back ribs. Baby backs are less fatty so they tend to dry out if you’re not careful.
There are hundreds of variations on the 3-2-1 approach to smoking St. Louis-style spareribs. The end result is a tender, moist, flavorful rib. Spareribs are our favorite. They are meatier, bigger, and tastier than back ribs. And, when trimmed St. Louis-style, you get an extra bonus: rib tips.
This garlic Parmesan skillet bread is a great way to make a big batch of tasty, savory bread for dinner. It looks cool and is just about as no-fuss as you can get. I cooked the bread in a cast iron skillet, which I think gives the bread a bit more of a crust on the bottom, but you can use a saute pan that is able to handle 350 F in the oven (most can).
Change It Up. Or Don’t.
I can see making this using cheddar instead of Parmesan, and perhaps a little Cajun seasoning instead of Italian for something a little different. Don’t get me wrong, garlic Parmesan skillet bread is delicious as it is. It’s just fun sometimes to change things up a bit.
This garlic Parmesan skillet bread is a great way to make a big batch of tasty, savory bread for dinner. It looks cool and is just about as no-fuss as you can get.
I know a lot of people aren’t fans of iceberg lettuce, but we are. When fresh and cold, iceberg has such a wonderful crunch. And nothing is easier than slicing a head of iceberg into wedges and serving it as a classic wedge salad. We made one with blue cheese dressing and Gorgonzola crumbles, one with ranch dressing and feta…
Hey, It’s Fun!
.. and then I used my waffle fry cutter to add a few fancy radishes. They were all fantastic on this classic wedge salad.
The first time I made these for my parents they thought it was the coolest idea. Most restaurants don’t serve wedge salads, so it was something new and exciting to them. I love that about food. Not everyone has seen everything, you can do something totally new every day, every meal!
I know a lot of people aren’t fans of iceberg lettuce, but we are. When fresh and cold, iceberg has such a wonderful crunch. And nothing is easier than slicing a head of iceberg into wedges and serving it as a classic wedge salad.
Course Side
Cuisine American
Keyword salad
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 4
Calories 44kcal
Author Mike
Ingredients
6slicesbaconcooked, crumbled
1head iceberg lettucecore removed, cut into 4 wedges
salad dressingblue cheese, ranch, etc
cheese crumblesblue cheese, Gorgonzola, feta, etc
½cupred oniondiced
½cuptomatodiced
Instructions
Place wedges on 4 salad plates.
Top with dressing, cheese and your other favorite toppings.
Notes
Serve extra dressing on the side for dunking the wedge bites!
This recipe for gyros on the grill brought together two of our favorite things: grilled Gyro meatballs and Tzatziki sauce. The end result was tasty and messy. The best dishes are often messy. The flavors are just like an authentic gyro. The meatballs have a slightly different texture, of course, but they’re really great. Plus they have that great grill char on them. No, it’s definitely not the real thing. Nowhere near it. But it tastes pretty close to it and that’s good enough for me!
Easy Prep, Easy Cook
Even though there’s a place near our house that serves crazy good real gyros (Sam’s Gyros), these gyros on the grill are a great variation on the real thing. I make the meatballs well in advance and freeze them for dishes like this. The tzatziki sauce comes together in no time. It’s actually an easy, delicious dish.
This recipe for gyros on the grill brought together two of our favorite things: grilled Gyro meatballs and Tzatziki sauce. The end result was tasty and messy. The best dishes are often messy.
These grilled gyro meatballs taste just like a traditional gyro. In fact, I ended up eating them in pitas with tzatziki sauce. But, you could also serve them over pasta with sauce. Or on a bun as a meatball sub. Why, it’s entirely possible I even ate a few of them by themselves. I had to do ‘quality control’ you know. Grilled adds that special flavor that you won’t get any other way. A little char on the outside. Still soft and moist and delicious inside.
Perfect Meatballs
There’s only one way to really mix meatball meat and that’s with your hands. So dive in and get it done! Then toss the Grilled Gyro Meatballs onto the grill. Sure, you can fry them in a pan. Or you can toss them into the oven. But the grill adds so much flavor to the meatballs. I always make a really big batch of these and freeze any leftovers. They’re easy to warm up for a super-quick delicious dinner.
Vidalia onions are by far my favorite onion. I just love the sweetness. I substitute them for white onions in many of the dishes I make. When they are in season I buy them like they were the last things on earth. Roasted Vidalia onions is one of my favorite side dishes. It’s a bit different. The only sad part is that these onions are only available for a short time each year.
Sweet Wonderful Onion Taste
Roasted Vidalia onions taste just like French onion soup. They cook up tender and juicy. And since you’re using Vidalia onions they have a nice sweetness to them. If by chance you have any leftover onion, just slice and toss onto your next burger!
Vidalia onions are by far my favorite onion. I just love the sweetness. I substitute them for white onions in many of the dishes I make. When they are in season (for a very short time) I buy them like they were the last things on earth
Peas and penne pasta go well together. There’s nothing like the ‘pop’ of a pea when you bite into it. Throw it in with some other great things, like cream and bacon, and you’ve got a great side! I like to use a good, thick, smoky bacon to add a little more flavor contrast. Fried pancetta would be great too. It would add a nice crunch, but without the smokiness. Either way it’s still great!
A Wonderfully Flavorful Side Dish
I often substitute this penne with peas dish for pasta salad. It’s almost like a pasta salad, but a lot more decadent.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Peas and penne pasta go well together. There’s nothing like the ‘pop’ of a pea when you bite into it. Throw it in with some other great things, like cream and bacon, and you’ve got a great side!
