This is one of those keep it simple, stupid silly recipes.

I’ve tried Cuban Pork Chops every way possible.
I’ve butterflied them and stuffed the goodies inside.
I’ve flattened them and rolled the goodies within.
I’ve baked them with the goodies on top.
Each of those methods was good, but not great.
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Wanna know the secret to these – the best ever – chicken kebabs?
I’ll tell you…
It’s bacon paste!
Wha? Bacon paste? Eww…
Don’t worry – that’s what I thought, too.
But, yes. It’s bacon paste!
Trust me for a sec.
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Happy Belated St. Patrick’s Day.

I intended to post a fabulous Irish Coffee recipe yesterday. Andrew and I researched and practiced and photographed and tweaked ingredients. It was going to be a thing.

But then I got an early morning phone call.
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When I was little, one of the staples in our house was taco salad. We lived in Nevada, so we had no concept of real Mexican food. I think Mom’s concoction consisted of iceberg lettuce, Nacho Cheese Doritos and ground beef cooked in Lawry’s Seasoning. Oh…and lots of cheese. She mixed it all in the same big yellow tupperware bowl my dad used for popcorn. Sometimes we’d add the chips ourselves, but usually she did it for us. The soggy chips were kind of part of the recipe. It was crazy fantastic.

Don’t be fooled…my Mom is a fantastic cook. It’s just that it was the 80’s and meals like this were kind of the thing. Remember curried chicken salad, tuna casserole and chow mein? Adding potato chips and little crunchy rice things with absolutely no nutritional value was just what you did. Or, was that the ’60’s? Geez…when did food get so good!? (more…)

We’ve been digging our new grill.

Our first grill was a cheapo…purchased when we were new homeowners and funds were tight. Like most large appliance purchases go, we got what we paid for–in no time, it was falling apart and gross. The curb scavengers were happy to take it off our hands.

Choosing a new grill was tough. Gas or charcoal? The stainless steel gas ones are so pretty. But, we’re both grill snobs when it comes to flavor. There’s just something charcoal adds to the flavor of meat. With gas, you get the grilling experience but you might as well be cooking it indoors.

My parents have had their charcoal grill for over 10 years and it’s still working like a champ. We decided to copy them.
And, we love it. It was totally worth the splurge.

After about a month of grilling meat very simply, (herbed butter for steak, salt and pepper for chicken…) we decided it was time to start experimenting.

This chicken recipe is one of our favorites.

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