1Combine 1 bottle blue moon beer with 1/3 cup of your favorite french mustard.
2Create an aluminum foil envelope, lightly oil bottom, set chicken breasts close together, a cover with mustard/beer mixture. Seal tightly.
3Bake at 400 degrees convection for 35 minutes.
4Remove from foil immediately, let boozy breasts cool in their own juices. Slice on bias and serve topped with portobello mushroom sauce, and sides of roasted red potatoes with rosemary , carmelized cauliflower and brussel sprouts.
5Save leftover chicken for fantastic chicken salad.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.