Garlic Stuffed Pork Tenderloin, with grated garlic, sun dried tomatoes and Asiago cheese is barbecued to perfection. Tenting meat with foil and letting it rest allows the meat to finish cooking without becoming overcooked. While resting, the internal temperature of … Continue reading
Portabello Asiago Burgers, stay moist and come with the cheese and seasonings on the inside. They are ready for you to add the condiments. I like to serve them with a nice green salad. Many years ago, I learned that … Continue reading
I do not know why Brussel Sprouts get such a bad rap. In our family they were always referred to as “Muscle Sprouts”, and cooked in a tasty way. I suppose they were traditionally cooked to death and took on … Continue reading