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67Spiced Apricot Glaze Recipe for Meat, Mushrooms, or Substitutes
by Melissa Ray Davis
This spiced apricot glaze--perfect for use with meat, mushrooms, or a vegetarian meat substitute--is sweet, savory, and spicy in a balanced way that sets off the flavor and juice of the main dish. It also blends very well with the light smoky character imparted by a charcoal fire, so it is a wonderful barbecue glaze. published 6 months ago
69Stuffed Portabella Mushroom Caps Recipe with Apricot Glaze
by Melissa Ray Davis
These chevre, walnut, and apricot stuffed portabella mushroom caps with spiced apricot glaze turned out absolutely incredible. They are, by far, my favorite portabella mushroom concoction to date. Sweet, creamy, spicy and delicious. Enjoy! published 6 months ago
67How to Grill Corn on the Cob in the Husk
by Melissa Ray Davis
Corn on the cob is a summer favorite, and this method of grilling corn on the cob in the husk gives you moist, buttery corn with the perfect simple spices and a Smokey taste. This would be a perfect side dish for a summer grilling party or holiday like the Fourth of July. published 6 months ago
63Grilled Pork Chops Recipe: Stuffed with Chevre, Walnuts, and Apricots
by Melissa Ray Davis
These pork chops are stuffed with chevre, shallots, crushed walnuts, and dried apricot, then drenched in a spiced apricot glaze. The result is a pork chop packed with flavor and still plenty juicy. Enjoy! published 6 months ago
71Sweet Tomato-Based Barbecue Sauce Recipe
by Melissa Ray Davis
This tomato-based barbecue sauce uses catsup instead of tomato sauce and the other ingredients combine to make it sweet and tart, spicy and smoky. Perfect for Brunswick stew or any other barbecue dish that needs a sweet, tomato-based sauce. published 18 months ago
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