This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Greek Salad Pitas with Olive-Garlic Tapanade (Fine Cooking) This is the perfect sandwich for a picnicÂor for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy. For the tapenade 1 medium clove garlic 1/2 cup pitted Kalamata olives 1 Tbs. extra-virgin olive oil 1-1/2 tsp. red wine vinegar For the sandwich 1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium) 1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium) 3/4 cup crumbled feta 1/2 cup finely diced radishes (about 4 medium) 2 Tbs. extra-virgin olive oil 1 Tbs. red wine vinegar 1 tsp. dried oregano Freshly ground black pepper 4 medium (6- to 7-inch) whole-wheat pitas, warmed 4 cups lightly packed baby spinach leaves Make the tapenade Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth. In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.

I love mashed potatoes! (And it shows) REAL TACO PIE (BS Recipes) 1/4 cup butter 2/3 cup milk 1 package taco seasoning mix - divided 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk, but add the taco seasoning) 1 pound ground beef 1/2 cup chopped onion 1/2 cup salsa 1 cup shredded lettuce 1 medium tomato, chopped 1 cup sharp cheddar cheese, shredded Sour cream, optional 1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. 2. Bake for 7-10 minutes until it just BARELY turns golden brown. 3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. 4. Pour into crust. Bake for 15 minutes, or until crust is golden brown. 5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Oooh, that sounds refreshing, Luckygardnr. I got this gluten-free recipe via e-mail. Twice-baked potatoes freeze nicely. TEXAS TWICE BAKED POTATOES (Gluten-Free Website) 6 large baking potatoes 1 lb. ground beef 6-8 slices bacon, cooked & crumbled 1 medium white onion, diced 16 oz. sour cream Coarse salt & fresh ground black pepper, as desired 2 -3 Tbsp. hot sauce 16 oz. shredded Cheddar cheese 3-5 scallions, diced Wash and perforate potatoes with fork in several places, slice thin line on top. Place potatoes directly on rack of oven preheated to 400F, cook for 1 hour 30 minutes. While potatoes are baking, brown ground beef with diced onion until meat is no longer pink: remove from heat. Fry bacon; remove and drain on paper towels and crumble. Remove potatoes from oven let cool enough to be handled. Slice each potato lengthwise into halves. With a spoon, scoop out almost all of potato into a large mixing bowl, leaving just enough to maintain the rigidness of the skin. With a large fork, hand-mash the potatoes mixing in the sour cream, salt, pepper, and hot sauce. Stir thoroughly until mixture is creamy but still firm. Mix in the crumbled ground beef, bacon, onion, and scallions. Add half of the shredded cheese and combine. Fill the empty potato shells with meat mixture; place on large baking sheet. Top with remaining shredded cheese. Return to oven and bake for 20 minutes or until cheese is thoroughly melted. (Serves: 6)