Polenta is something I have only eating in a restaurant. When I found a recipe for grilled polenta, I thought, “Why not give it a try?” Yes, I came across it in my Williams-Sonama Grilling cookbook that I got as part of a “Kitchen Library”
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Even though I love peaches, I have never actually had or made grilled peaches. Since I had a few on hand that were not quite ripe and since it’s prime grilling season, I decided to give it a try. It really couldn’t be easier. First,
On a recent trip to Costco, I found a new vegetable salad kit that looked delicious. On the package, it stated that it contains 7 Superfoods. Evidently, being friends with Melissa has rubbed off on me. I actually wanted to know what a Superfood was, so
I found this Tart Cherry, Apple & Rosemary Glaze at Fresh Market. It is from Terrapin Ridge Farms and is all natural and gluten free. Perfect for a quick meal and good enough to need no additional seasoning. I roasted this pork tenderloin because I
We had a few loyal subscribers give us some great feedback about our website. They were finding it a little difficult to search for specific recipes and wanted to know how it could be made easier. Here’s how the website works: When you type in
Williams-Sonama’s Teriyaki Chicken is a recipe I came across several years ago but never made until recently. I am kicking myself now for not making this a staple in my house until now! I love that it’s so easy to make and tastes delicious. The
While on vacation and staying in a place with a kitchen, I like to cook so we don’t have to eat out all the time. However, it is my vacation too, so I don’t want to be in the kitchen the whole time. I like
Thanks for all the good luck wishes, they worked! McNack’s came in 2nd place in the BBQ sauce competition, coming in just behind Fox Brother’s BBQ, one of the best BBQ joints here in Atlanta! There were not as many competitors as we’d hoped, but this has given us the confidence to hopefully compete in the huge Atlanta Bar-B-Q Festival held in Atlantic Station in September. More to come on that later.
We were judged on three areas in both the taste and texture categories. With a total point option of 30, we averaged 24. We even received one perfect score and a comment that said, “Wow! “Love the onion and after-fire’
That would be referencing the touch of cayenne!
Here is the link to the base recipe.
One of my favorite parts of going to Benihana’s (or any Hibachi restaurant for that matter) is the salad. It is always so simple, yet delicious. I was thrilled when the San Diego Union Tribune published this recipe at least 10 years ago for Benihana’s Salad Dressing.
Level of Difficulty: Easy
Time Required: Prep Time – 10 minutes
1/4 cup chopped onion
1/4 cup peanut oil
2 T. rice wine vinegar
2 T. water
1 T. chopped fresh ginger root
1 T. chopped celery
1 T. soy sauce
1 1/2 t. tomato paste
1 1/2 t. sugar
1 t. lemon juice
Dash of salt
Pepper to taste
Special Equipment and Other Items Needed:
Preparing Benihana’s Salad Dressing:
Combine all ingredients in food processor or blender and process until smooth.
Black bean and corn salad is a side dish I often make for a crowd when having a Mexican themed dinner. It is easy, cheap, colorful and serves a lot of people. You can kick up the spice by adding more jalapeños or tone it down by adding less.
Level of Difficulty: Easy
Time Required: Prep Time – 20 min; Chill time: At least an hour
2 cans of sweet corn (not creamed corn)
2 cans of black beans, drained and rinsed
6-8 fresh jalepenos, seeded and chopped
1 punch of cilantro, washed and snipped
1/2 red onion, chopped (see how to chop an onion on the “how to” page)
1 tomato, chopped
Juice of 4-6 limes
Salt and pepper to taste
Preparing Southwestern Black Bean and Corn Salad:
Empty the corn, WITH the liquid into mixing bowl. Add all other ingredients and mix well. Add salt and pepper to taste. Cover and let chill in the refrigerator for at least one hour before serving.
Remember to use a serrated knife when chopping or slicing a tomato. Also, don’t forget to wear gloves when seeding the jalapeño. If you need a knife, try this:
When I have leftovers of this, I will often put it on a salad with some leftover chicken and make my own version of a taco salad.
Every year, we have a “Kickoff to Football Season Party”. About 5 years ago, I thought I’d try something new and easy and decided to make amazing buffalo chicken dip. Little did I know that it would be such a hit and one of my most requested dishes. For Melissa’s birthday this past May, her husband asked if I could bring the dip to her party…..yes it was the milestone birthday (40) – so she had a party!!! I believe he wanted the dip more for himself since she had no idea he had even asked me to bring it! Personally, my husband insists I make it about every time we have a party because if I don’t “everyone will be disappointed since they expect you to make it”. That’s code for “I want the dip”!!! So, if you’ve been struggling with how to make a good, hot, easy buffalo chicken dip, here is your answer!
1 whole chicken or 4-5 boneless, skinless chicken breasts
1 jar of MARIE’S light bleu cheese dressing
1 8 oz. container of low fat cream cheese
1 jar of Frank’s RedHot Buffalo Wing Sauce
8 oz. shredded sharp cheddar cheese
1 bag of Stacy Chips (Naked Flavor) or Tortilla chips
Poach the chicken
- don’t be afraid, this is no big deal and makes all the difference
Making the Amazing Buffalo Chicken Dip:
Preheat the oven to 350 degrees. Once the chicken is shredded into your prepared 8×13 dish, pour the entire bottle of Frank’s wing sauce over the chicken and mix well.
Place the bleu cheese dressing and cream cheese in a saucepan. Mix together over medium heat, stirring constantly until the cream cheese has melted. Pour over the chicken.
Place the dip in the oven and bake for 10 minutes. Remove the dip and sprinkle shredded cheddar cheese on top to cover the dip. Bake for an additional 10 minutes. Remove from oven and let sit for 5 minutes before serving. Serve with Stacy chips or tortilla chips.
The key to this recipe is the LOW FAT dressing and LOW FAT cream cheese. I didn’t intend to make this a “healthier” dip, it just turned out that way. The first time I made it, I was so disgusted with the grease pool that formed after the cheese melted that I couldn’t serve it. I knew a lower fat cheese wouldn’t melt very well, so I used the lower fat bleu cheese and cream cheese and it made all the difference.
This dip is too awesome to change a thing!! Trust me.
I found this recipe 14 years ago in the Williams-Sonoma Kitchen Library Vegetables book. I modified their version to remove the parsley and hard-boiled egg mostly for my personal preference and I also increased the red wine vinegar to make it more tangy. I never measure any of these ingredients but have attempted to give you some guidelines to help. Remember, a vinaigrette is about your flavor profile and what you like so make it your own.
Level of Difficulty: Easy
Time Required: Prep Time -5 min; Cook Time – None; Can be made well in advance
1 bunch of asparagus prepared (see How to Prepare Asparagus)
1/4 cup extra virgin olive oil
3 T red wine vinegar
1 1/2 T Dijon Mustard (either smooth or the grainy kind is fine, I like the grainy one)
2 green onions, finely chopped (whites and greens)
1 t salt
1 t freshly ground black pepper
How to Make Asparagus with Dijon Vinaigrette:
1. Mix all above ingredients (except asparagus and olive oil), then slowly drizzle in the olive oil while whisking the other ingredients to make the vinaigrette (and to make an emulsion so the oil and vinegar don’t separate). This can be done well in advance if desired.
2. Follow the steps to How to Prepare Asparagus. This too can be done well in advance.
3. Remove the asparagus from its water bath and place in a skillet with about 1 cup of water (cover about 1/2 way up the asparagus). For a nicer presentation, keep the asparagus all going the same direction.
4. When everything else you are cooking is done, turn the skillet with the asparagus and water on high.
5. Once the water is boiling (1-2 minutes), move the asparagus around until it has all turned a bright green.
6. Once it reaches that bright green color, I remove it. That is when it is crisp-perfect and won’t taste at all like that mushy stuff in a can. If you want to cook it a bit more, you can but not more than about 1-2 minutes.
7. Place on your serving platter and top with the vinaigrette.
Top with your favorite vinaigrette or just salt, pepper and olive oil
Polenta is something I have only eating in a restaurant. When I found a recipe for grilled polenta, I thought, “Why not give it a try?” Yes, I came across it in my Williams-Sonama Grilling cookbook that I got as part of a “Kitchen Library” set years ago. Anyway, it’s grilling season and I was in the mood to experiment. It was REALLY good, if I do say so myself!!
Level of Difficulty: Moderate
Time Required: Prep Time – 30 min.; Chill time – 1-2 hours; Cook Time – 10 min.
3 cups water
1 tsp. salt
2 T. unsalted butter
3/4 c. polenta or yellow cornmeal
1/4 c. grated parmesan cheese
1/4 tsp. cayenne pepper
Special Equipment and Other Items Needed:
Preparing Grilled Polenta:
Combine water, salt and butter in a medium saucepan and bring to boil. Gradually add the polenta or cornmeal, whisking constantly so it doesn’t lump. Lower the heat and continue cooking, stirring frequently, until quite thick, about 10-15 minutes. Remove from heat and stir in the parmesan cheese and cayenne pepper.
Line a 9 in. pie plate with plastic wrap letting it extend over the edges. Spread polenta evenly over the plastic wrap and smooth the top with a spoon. Cover tightly with plastic wrap and chill until firm, at least one hour.
Prepare grill to medium heat. Invert pie plate to unmold the polenta on a cutting board. Peel off the plastic wrap. Cut the polenta into 6 pie shaped wedges. Brush each wedge lightly with oil. Arrange the polenta wedges on the grill. Grill, turning 2-3 times, until golden, about 10 minutes.
Make sure the polenta is firm before taking it out of the refrigerator or it will fall apart on the grill.
Polenta is a great compliment to grilled chicken, steaks, or pork chops (especially when they have a sauce).
Impressive Denise! Homemade polenta for the grill! I think I would have just purchased the polenta ‘log’ in the refrigerated section of the grocery store -Melissa
Even though I love peaches, I have never actually had or made grilled peaches. Since I had a few on hand that were not quite ripe and since it’s prime grilling season, I decided to give it a try. It really couldn’t be easier.
First, wash and dry your peach. Next, cut the peach in half and take out the pit. Since this was my first time, I wanted to keep it simple and basic. I just brushed the halves with canola oil and grilled them over medium heat for about 5 minutes per side. As soon as they were done, I drizzled them lightly with some good balsamic vinegar and they were ready to eat. Delicious!
Lots of people put some brown sugar and cinnamon on the grilled peaches and serve with a scoop of vanilla ice cream. Next time I’ll try this one!
This is a staple in the Bryson house in the Summer – excellent side to BBQ or just about any pork dish. – Melissa
On a recent trip to Costco, I found a new vegetable salad kit that looked delicious. On the package, it stated that it contains 7 Superfoods. Evidently, being friends with Melissa has rubbed off on me. I actually wanted to know what a Superfood was, so I googled it. According to www.wisegeek.org, a Superfood is “a food rich in phytochemicals, which are special chemicals that have been noted to have disease-fighting properties. Phytochemicals can reduce the risk of certain forms of cancer, reduce inflammation, strengthen the immune system, or in some other way contribute to a person being healthier. When foods are high in these phytochemicals, they may be eaten not only because they taste good, but because they are good for the health too.”
The salad contains broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, and roasted pumpkin seeds. It is served with poppyseed dressing and is delicious!!! Give it a try!
I found this Tart Cherry, Apple & Rosemary Glaze at Fresh Market. It is from Terrapin Ridge Farms and is all natural and gluten free. Perfect for a quick meal and good enough to need no additional seasoning.
I roasted this pork tenderloin because I was on vacation and did not have access to a grill. Grilling would work equally as well.
2 pork tenderloins (1 package)
1 bottle of Tart Cherry, Apple and Rosemary Glaze
Preparing the Pork Tenderloin with Tart Cherry, Apple & Rosemary Glaze
Preheat oven to 450 degrees. Place pork in baking dish and sprinkle with a little salt and pepper. Roast for 10 minutes then glaze with the sauce. Glaze every 5 minutes until pork is done. Should take about 25 minutes total cook time. Let rest for a few minutes, then slice and serve.
I served this with rice (to soak up some of the sauce) and some snow peas which I cooked with a bit of the same glaze. Delicious! Easy! No additional spices needed so great for vacation!
Here’s how the website works: When you type in a dish or ingredient in the “search bar,” you will get any and all recipes that have that word somewhere in our post. For example, if you type in “chicken,” you will get some vegetable and salad recipes since we often recommend dishes to be paired with certain recipes.
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Williams-Sonama’s Teriyaki Chicken is a recipe I came across several years ago but never made until recently. I am kicking myself now for not making this a staple in my house until now! I love that it’s so easy to make and tastes delicious. The chicken is very moist and has a great flavor! You can whip it up in no time!
Level of Difficulty: Easy
Time Required: Prep Time – 5 min plus marinade time ; Cook Time – 12 - 20 minutes
1/3 c. soy sauce
1/3 c. dry sherry
1/4 c. vegetable oil
2 T. sugar
2 cloves garlic, minced
1 T. grated fresh ginger
1 3 lb. frying chicken, cut into serving pieces
NOTE: I used boneless skinless chicken breasts and was not disappointed at all! If you need help remembering how to break apart a whole chicken, check out our video. Even though it is of a cooked chicken, the concept is the same.
Special Equipment and Other Items Needed:
Preparing Williams-Sonoma’s Teriyaki Chicken:
In a small bowl, combine first 6 ingredients. Place chicken in a ziploc bag and pour the marinade over the chicken. Press out the air and seal the bag. Massage the bag gently to distribute the marinade. Refrigerate at least 2 hours, or all day!
Preheat grill to medium heat. Remove the chicken and pat dry. Reserve the marinade. Grill, turning and basting frequently until done…30-35 for bone-in skin on chicken, or 15-20 minutes for boneless skinless breasts
Served here with brown rice and sautéed sugar snap peas.
While on vacation and staying in a place with a kitchen, I like to cook so we don’t have to eat out all the time. However, it is my vacation too, so I don’t want to be in the kitchen the whole time. I like to find meals that feed a crowd but can still be done in about 30 – 45 minutes. This is one of those things. Super simple and super tasty. This recipe is for 8 people.
Level of Difficulty: Easy Time Required: Prep Time - 5 min; Cook Time - 30 minutes
8 boneless skinless chicken breasts
12 ozs jarred salsa verde – since this is the main flavor of the dish, spring for a quality salsa
1 onion (optional)
Salt and Pepper
2 cups of shredded cheese (Mexican blend, cheddar, pepper jack, whatever you like)
Preparing Salsa Verde Chicken:
Preheat oven to 350 degrees. Slice the onion into 1/4 inch thick rings and spread over the bottom of the baking dish. Place 8 boneless skinless chicken breasts on top of the onion in a single level but snug close together. Sprinkle with salt and pepper. Pour over the salsa verde until just covered. Bake for about 25 minutes or until almost done. Cover with cheese and broil for 5 minutes until bubbly and starting to brown.
Remove from oven and serve.
Served this with roasted asparagus that I roasted with a bit of the salsa verde and black beans and rice. All super easy, done in 30 minutes, feeds a crowd, great for a meal while on vacation.