By Jodee Weiland When I first starting making jambalaya years ago, I used a recipe from a cookbook called Celebrate Chicago: A Taste of Our Town and put together by the Junior League of Chicago (1996 edition). Since then I have adapted the recipe for jambalaya in this cookbook, especially after visiting New Orleans several times
By Jodee Weiland We grill all year long no matter what the weather is like. Winter or summer, it makes no difference to us. So tonight, I thought it would be nice to have a red wine mushroom sauce to spoon over our grilled filet mignon and even over the Parmesan risotto I was preparing
By Jodee Weiland We grill flank steak all year long on our gas grill, even when it is snowing outside. Flank steak done on the grill is great anytime, but when we use it in a flank steak salad, it is absolutely wonderful! Flank steak salads make great meals, especially when made using a homemade
