Plump chicken thighs are made special with tender sweet potatoes, perfect for sharing with friends and family.
We've paired this traditional salad with chorizo sausage. It has never tasted better.
Scaloppine, or cutlets, are quick supper solutions from Canadian Living's August 2005 collection of five "Sunset Grill" menus. If chicken scaloppine are not ready-cut in the store, choose boneless skinless chicken breasts and slice horizontally into two thin scaloppini.
This Mexican-style steak isn't spicy at all. A dash of cumin and coriander work together to create earthy flavours for this easy-grilling cut of beef.
It might be said that the slow cooker was made for pulled pork, as this dish deliciously proves.
A hint of chili and some corn add a Mexican touch to this ground-beef-and-tomato recipe from Julie Rowe. Serve with garlic bread and romaine salad.
Carb-conscious Brian Costello, senior special sections editor of The Hockey News, loves these sticky, meaty ribs and prefers them to the usual battered-and-fried snacks. Single-rib portions make for easy handling in the corner -- of the couch.
