Full-fat cheese the secret to a healthy quesadilla

Sunday, May 19, 2013 6:00 am

At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.

Postino East/Joyride Taco House

The current building standing at Page Avenue and Gilbert Road, housing Postino East -- and its next-door neighbor Joyride Taco House -- looks nothing like its historically unlucky predecessor, former home to GrainBelt GrillHouse, Gonzo's and a host of other now-closed eateries. [Photo courtesy of Upward Projects] [Photo courtesy of Upward Projects]

Postino East/Joyride Taco House

'GrainBelt' building

Chairs sit on tables and the bar of the vacant GrainBelt GrillHouse in this July 2008 photo. The GrainBelt was one of a line of restaurants to move into the location at 302 N. Gilbert road in Gilbert and suffer the same fate as it's predecessors: Mahogany, Gonzo's, Hearthrob Cafe, and the Rock City Bar & Grill. [Tribune file]

'GrainBelt' Building

The GrainBelt GrillHouse, pictured in July 2008, was one in a line of restaurants to move into the location at 302 N. Gilbert Road in Gilbert and suffer the same fate as it's predecessors: Mahogany, Gonzo's, Hearthrob Cafe, and the Rock City Bar & Grill. [Tribune file]

'GrainBelt' Building

The former GrainBelt GrillHouse, pictured in July 2008, suffered the same fate as it's predecessors at 302 N. Gilbert Road in Gilbert: Mahogany, Gonzo's, Hearthrob Cafe, and the Rock City Bar & Grill. [Tribune file]

The secret to a great burger? Less is more!

Thursday, May 16, 2013 8:00 pm

When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.

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A lighter, foolproof take on barbecued chicken

Tuesday, May 14, 2013 6:00 pm

Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.

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Peaches are ripe for the picking at Schnepf Farms' annual festival

Tuesday, May 14, 2013 9:00 am

Life is peachy-keen at Schnepf Farms where this annual festival fills the orchards with smiling children and families in search of $2 a pound fresh, ripe peaches, family friendly entertainment and hot-off-the-griddle peach pancakes, served from 7:45 a.m. to 2 p.m. daily. The festival begins May 18 and runs through Memorial Day and includes hay rides, peach pit spitting contests, live music May 18 and 19, roller coaster and other fair-type rides, as well as a “Peachy Sampling Tent,” where you can purchase a panorama of peach-related products. Other food options, including burgers and hot dogs, grilled chicken sandwhices, salads and kettle corn are also available.

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Need easy wine tips for picnics? Experts chime in

Monday, May 13, 2013 6:00 am

Picking up some fresh wines for summer is in the bag — or shopping cart, actually — as supermarkets get in touch with their inner sommeliers.

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New Italian eatery to open near Las Sendas

Thursday, May 9, 2013 12:00 pm

Another Italian eatery is preparing to open in the recently closed Anzio Landing restaurant space in Mesa.

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3 to try: Derby Day eats and drinks

Friday, May 3, 2013 12:00 pm

Finding good Mexican grub in this town is no problem; we could celebrate Cinco de Mayo once a week if pressed. But if you’re looking to do justice to this weekend’s other big almost-holiday, the Kentucky Derby, that’s a little more of a head scratcher. Here are three ways to indulge in the Southern spirit of the Run for the Roses, no big fancy hats required.

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The fresh, mainstream look of vegetarian cooking

Friday, May 3, 2013 6:00 am

Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.

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Sweeten Cinco de Mayo with margarita cupcakes

Friday, May 3, 2013 6:00 am

The go-to beverage of Cinco de Mayo is now available in dessert form. Margarita cupcakes are the latest offering from Scottsdale cupcake shop Sprinkles. The tangy little number with key lime-tequila cake capped by key lime frosting and sprinkled with salt is available May 3-5 at the bakery, 4501 N. Scottsdale Road.

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Happiness for Mom is a toasted cheese sandwich

Saturday, April 27, 2013 8:00 am

Happiness is... a warm cheese sandwich.

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Some Southern chefs looking north for inspiration

Thursday, April 18, 2013 5:00 am

One-pot chicken that is a blast of savory goodness

This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.

Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.

MISO-SMOTHERED CHICKEN

Start to finish: 1 hour 15 minutes (30 minutes active)

Servings: 4

1/2 cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon cayenne pepper

1 teaspoon garlic powder

4 bone-in, skin-on chicken thighs

2 tablespoons vegetable or canola oil

2 cups chopped yellow onions

1 tablespoon minced garlic

1/3 cup bourbon

2 cups chicken stock

1/2 cup orange juice

2 tablespoons soy sauce

1 tablespoon dark miso

8 ounces shiitake mushrooms, stems discarded, thinly sliced

Cooked rice, to serve

In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.

In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.

Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.

Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.

Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.

Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.

(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)

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Edward Lee

In this June 2012 publicity photo provided by Artisan Books, Chef Edward Lee grills lamb in Louisville, K.Y. Lee recommends lamb barbecue for its smokiness and simplicity in his book, "Smoke & Pickles," published by Artisan Books. AP Photo/Artisan Books, Grant Cornett)

Cedar planks dress up warm glazed brie with fruit

Friday, April 12, 2013 12:00 pm

My trick to throwing a great party — and I love throwing a great party — is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.

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