Spring Grilling and a twist on unbaked cheescake
We’ve been having unseasonably warm weather lately (upper 70’s, usually we’re in the low 50’s) and I’ve used this opportunity to get acquainted with the massive gas grill and rotisserie that my parents gave me for Christmas (spring grilling is much more fun than spring cleaning). I’ve done chicken breasts with just salt and black pepper, ribeye with salt, pepper, and smoked paprika (a new favorite), and this weekend I tried out Elise’s Smoked Paprika Chicken on my rotisserie.
The chicken, and the whole meal, turned out great. I supplied the chicken and green salad, while Katie brought some sun-dried tomato and rosemary bread. She also brought some fresh mozzarella and cherry tomatoes to make a tasty and simple bruschetta.
The real reason for the night’s festivities though, was for me to tryout a recipe that I came up with after seeing the Lavender and Lemon Verbena Limeade on A Fridge Full of Food. I remembered a recipe I tested a couple of months ago for Leite’s Culinaria, that involved replacing some of the cream cheese with yogurt in an unbaked cheesecake (I would attribute it, but apparently the recipe didn’t make the cut and I don’t have a copy anymore, leave a comment if you know the author and cookbook and I’ll update this post). [...]


