Spice Rubbed Grilled Chicken

INGREDIENTS
4 bone-in chicken breasts, with skin, 3 pounds total
2 to 3 tablespoons vegetable oil, plus more for grates
1/4 to 1/3 cup All-Purpose Spice Rub (See Below)

All-Purpose Spice Rub
1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
1 tablespoons dried, ground thyme
1/2 tablespoon cayenne pepper (optional)

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

DIRECTIONS
1. Place chicken in a shallow baking dish. Carefully slide fingers under skin to loosen it from the meat. Rub chicken all over with oil. Season with All-Purpose Spice Rub both under and over skin, patting in gently. Proceed to step 2 right away, or cover chicken and let rest for up to 24 hours. Cover and refrigerate if resting longer than 30 minutes.

2. Heat grill to medium-low. Oil grates; grill chicken, covered, turning frequently to prevent charring, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 175 degrees, about 20 to 30 minutes.

Recipe courtesy of Everyday Food (it has been slightly modified to suit our personal tastes).

Bulgur-Rice Pilaf

INGREDIENTS
2 tablespoons margarine or butter
1 cup bulgur wheat
1/2 cup chopped onion
1 1/2 cups shredded carrot
3/4 cup long grain rice
2 teaspoons chicken bouillion
1/2 teaspoon dill weed
1/2 teaspoon oregano
1/8 teaspoon black pepper
3 cups water

DIRECTIONS
1. In a large skillet, saute' bulgur, onion and carrot in margarine until bulgur is toasted and vegetables are tender (about 8 minutes).
2. Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes, until rice is tender and liquid is absorbed.

Roasted Asparagus with Balsamic Vinegar

INGREDIENTS
1 1/2 pounds fresh asparagus, trimmed
2 teaspoons olive or canola oil
1 teaspoon coarse sea salt (or 1/2 teaspoon table salt)
1/8 teaspoon black pepper
3 tablespoons balsamic vinegar

DIRECTIONS
1. Place the asparagus in a 13 x 9 baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425 degrees F for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Strawberry Rhubarb Pie

Like many pies with all-fruit filling, this pie filling is quite runny. We like to spoon the extra syrup over ice cream, but if you want a firmer pie, you can stir a beaten egg into the filling before baking. You can also substitute corn starch for the flour, if desired.

INGREDIENTS
Pastry for 2-crust pie
2 cups white sugar
2/3 cup all-purpose flour
3 cups diced, fresh rhubarb (half-inch pieces)
3 cups sliced, fresh strawberries
2 tablespoons butter or margarine
1 egg yolk
2 tablespoons white sugar

DIRECTIONS
1. Preheat oven to 425 degrees F.
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Stir to coat.
3. Pour filling into pie crust. Dot with butter, and cover with top crust. Crimp edges of top and bottom crusts together. Cover edge of crust with 3-inch strips of aluminum foil to prevent excess browning. Remove foil during last 15 minutes of baking.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small slits in top to let steam escape.
5. Bake until bubbly and brown (45-55 minutes). Cool on rack.

Chicken Tortilla Soup

INGREDIENTS
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon lemon pepper
1 (28 ounce) can crushed tomatoes
1 1/4 cups chicken broth
1 1/4 cups water
2 cups whole corn kernels, cooked
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

GARNISHES
crushed tortilla chips
shredded Monterey Jack cheese
sour cream

DIRECTIONS
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, lemon pepper, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, cheese, and sour cream.

Quick and Easy Super-Moist Brownies

INGREDIENTS
4 eggs
1 teaspoon vanilla extract
1 cup butter or margarine, melted
2 cups white sugar
1/2 cup cocoa powder
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS
1. Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.
2. In a medium bowl, whisk together eggs, vanilla, and melted butter. In another bowl, combine dry ingredients. Stir into egg mixture until well-combined.
3. Bake in prepared pan for 20 to 30 minutes, until toothpick inserted in center comes out clean.

Traditional Chicken Pot Pie

(NOTE: If your bottom crust gets too soggy, try baking it for 10 minutes before adding the filling)

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.