From Grill to Table – Mexican Chicken with Mushrooms, Onions, and Roasted Red Peppers

I love to grill.  I haven’t quite mastered it yet though.  I did buy a cookbook on grilling.  Probably one of the most informative books I’ve every purchased.  Good reading.  I love detail to a point, but also love visual.  This book has it all.  Essentials of Cooking – William Sonoma Most of the time…

SALADS

A combination of nutty, sweet, grainy and hardy, this salad will fulfill your taste for sweet and salty.  Using a bed of mixed greens, I added 2 tablespoons each of the following: Blackbean mixture, tabouli, balsamic vinegarette dressing,  and 1 tablespoon each of the following: Crumbled feta cheese, chopped pecans, dried cherries, and then sliced…