This is the perfect barbecued chicken recipe for a cookout served alongside a classic potato salad or your favorite pasta salad recipe. Meaty chicken pieces are slathered in a tasty bbq sauce and grilled until tender and juicy with a deliciously crisp sticky skin!
Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling Briggs True Texas Seasoning, this cooking method is simple and lets the vegetables natural goodness shine through.
The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine’. It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.
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