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The change in season - from summer to fall - is a good reason to make a change in your day-to-day routine, to try something new and different. Rather than risk an adventurous haircut that may not work or get that tattoo you've always wanted but will no doubt regret the moment all the ink is on you, why not just try a new recipe or ingredient?

I have mentioned Penzeys Spices before as a source of great quality spices, but the thing I like most about them is the spice mixes they have. I've mentioned the Chili 3000 and Chili 9000 blends. Recently I got a free bottle of Northwoods Seasoning - a blend of coarse flake salt, paprika, black pepper, thyme, rosemary, garlic, and chipotle. This new seasoning came in handy when I wanted to make barbecue sauce but didn't feel like taking the time my go-to recipe requires. Here's the Quick BBQ Sauce recipe I came up with:

Ingredients
1/3 c. apple cider vinegar
1/4 c. bourbon
1 t. Worcestershire sauce
1 15 oz. can of organic tomato sauce
1 T. Penzeys Spices Northwoods Seasoning (or more to taste)

Directions
Combine all ingredients in a medium saucepan; bring to a simmer and cook, covered with the lid slightly ajar, for about 20-30 minutes, or until the sauce reduces slightly.

My favorite use for the BBQ sauce is on grilled pork or grilled chicken:

• Marinade a pork tenderloin or chicken breasts in 1/4 c. soy sauce and 1 t. Northwoods Seasoning for at least one hour, as long as overnight.
• Place the meat over indirect heat on a hot grill and baste top. Turn the meat over, and baste on the other side after you turn it. Turn it one more time onto the side with the BBQ sauce.
• Grill until cooked through, then let the meat rest. Enjoy!
• Pairs well with a mashed or roasted sweet potato and green beans.

What are some of your "mix-it-up" recipes and spices?

The Thrill of the Grill

Oh yes, people. It's grill season again. I've been under the radar again, pesky "real" job and other things getting in the way of my blog time, although I do have a few new posts up my sleeve (thanks to "Single Jen(n)s". But given that the weather has finally started to *act* like spring here in the Boston area, and it's been wonderful to grill, I thought it would be more appropriate to talk about grilling.

Grilling is a great way to cook food in a healthy way - you don't need a lot of fat, you can impart flavor without calorie-rich sauces, and you can do a lot of "one dish" meals on the grill. You can spend time in the great outdoors, with or without a cocktail in hand (your choice), and be alone with the grill and your thoughts. To me, this is heaven.

The key to getting enjoyment out of grilling is ensuring that you are prepared. You don't need to have fancy equipment, but you do have to know how to use what you've got. "Flaunt what your mama gave you," as they say. Or, for those of us who lust after super fancy Weber grills but have an aging Kenmore, "Love the one you're with." So here are the main bits that you should prepare to make sure you are making the most of your grilling experience this summer and beyond (oh, yes - I said beyond. There will be a grilled turkey this Thanksgiving!). Mind you, I have a gas grill, so most of this is being written with a bit of a gas grill bias. Yes, I know, there are purists among you who will chide me for not embracing charcoal... but what's the working girl to do? Gas is convenient and cleaner...and it's what I have right now. So - where were we - ah, yes: healthytastyeasy's Grilling Tips!

1. Most importantly, preheat! You want to heat that grill until it's well over 500 degrees F. You can achieve this by keeping the lid closed with all burners on their highest setting, and it usually takes 10-15 minutes to get there.
   
2. Clean and season your grill: The grates clean best when they are hot. Don't let the heat intimidate you from giving the grates a good scrubbin', but don't get burned either. A good grate brush with a long handle should do the trick. Once the grill is nice and hot, brush the grates. After you have taken all the food off of the grill, turn off the burners and (guess what?) brush the grates! Seasoning the grill refers to rubbing the grate with an oil-moistened paper towel, held with tongs, to help encourage a nonstick surface.
   
3. Experiment with wood chips: I just bought a stainless steel wood chip smoker - it's a little box that you put your moistened wood chips in (hickory, applewood, whatever floats your boat). Soak the wood chips in water for about half an hour, drain, and put them in the box (or in an aluminum foil tin). Place the chips over one of the burners BEFORE YOU LIGHT THE GRILL and allow the smoke to develop as the grill heats up. The smoke of the wood chips can impart a really nice flavor that's calorie-free.
   
4. Try new marinades and dry rubs. Here are just a few of my favorites; mix the marinade in a big zip lock bag and let the meat sit for a few hours or overnight, depending on the strength of the flavor. For steaks, especially the tougher cuts like skirt or flank, pierce the meat in several places so it absorbs the flavors of the marinade:

• For beef or pork: 1 T. Chili powder (like Penzeys Chili 9000), chipotle powder to taste, 1 T. brown sugar, 1/4 c. low-sodium soy sauce, 12 oz. can Beck's beer
• For chicken: Juice of 1 lemon; 8 or so fresh basil leaves, cut or torn into strips, 1 T. coarse sea salt, freshly ground black pepper
• For beef or pork: Chili powder, garlic, maple syrup, 1 T. coarse sea salt, 12 oz. dark beer (like Guinness)
• For beef or pork: 1 T. dijon mustard, 1 T. brown sugar or maple syrup, 1/4 c. low-sodium soy sauce, 12 oz. Beck's or Duvel beer.
• Dry-rub variations of the above can be done (for the beef and pork marinades) by mixing the spices, salt and sugar and rubbing it on the meat, then letting it sit, refrigerated, for a few hours or overnight.
  

Enjoy! More recipes for marinades and grilling, and sides, to follow.

What flavors would you like to see a marinade or dry rub recipe for?