Happy Monday! I know it’s been a couple of weeks (my apologies), but life has been a little busy this month. There’s been some travel and the excitement of starting a new job - no complaints here. I did a Sunday run to the grocery store and saw fresh catfish, so I knew that would be an easy weeknight meal option for a Monday! This was really easy to prepare and the entire process only took about 30 minutes. Enjoy! Ingredients: 1 pound fresh catfish filets 1 cup panko bread crumbs zest of one lime 1/4 cup grated Parmesan cheese 1/2 tsp Italian seasoning dash of cayenne pepper dash of salt 2 eggs 1 zucchini, cut into bite sized pieces 1 squash, cut into bite sized pieces 1/2 yellow onion, cut

As you can probably tell, there has been a lot of action this weekend cooking on the Big Green Egg! We just tried using the smoking accessory this past weekend, so tonight we decided to smoke a few chicken breasts for dinner, knowing we’d have enough for leftovers tomorrow as well for lunch. The flavor was just insanely delicious, and this only took about 45 minutes using the ConvEGGtor. I used some of my favorite rubs and sauces to marinate the chicken for about 1-2 hours before we did the grilling, but you can use whichever rub/sauce you prefer. Enjoy! Ingredients: 3 chicken breasts (or you could use thighs/drumsticks if you prefer) 1 1/2 tb poultry rub (I used Dizzy Pig’s rub for poultry)

For the first time in a while, the weather in Arlington, VA is absolutely lovely this evening. We decided it would be the perfect night for smoking chicken breasts on the Big Green Egg, and I thought this would be a great pairing. I had a squash and a zucchini that I needed to use, so this was the perfect find. They were rather large, so my recipe made 3 rows in the dish instead of the.4 mentioned in the original blog post on Evolving Table. I just made a few minor changes, but for the most part, followed this recipe. The topping was delicious! Enjoy! Ingredients: NOTE: Using a mandolin to slice the vegetables is best so that the rounds are the same size. 1 large zucchini, sliced into 1/4” r

I have made this recipe several times, but realized it was somehow not on the blog! This is one of my husband’s favorite things I make, so today he asked me to make it to go with the bison brisket he is cooking on the Big Green Egg. This is usually meant to be served warm, but I also like it cold, so whichever you prefer will work! Enjoy this great recipe for those Summer grilling moments! Ingredients: 3 pounds new potatoes (I used Yukon gold and peeled them) 1 yellow onion, quartered 1 large shallot, chopped 3/4 cup apple cider vinegar 1/4 cup vegetable or olive oil 1 tb Dijon mustard 1/2 pound bacon, cooked and chopped salt and pepper 4 green onions, chopped 1/4 cup fresh parsley, chopped

I hope everyone had a lovely 4th of July! We had a great day, but were in need of a healthier meal today! I had this recipe in my arsenal for a while now, but have yet to make it - today was the day! I made some changes in terms of the cut of chicken, the vegetables, and the cooking time. I must say - this was delicious! I had to force myself to stop eating it. The crust was perfect and definitely gave you the fried chicken feels without all of the guilt! The only thing that made this better? Topping it with Crystal hot sauce! Enjoy! Ingredients: 1-1 1/2 lb chicken thighs, skinless and boneless 1/2 lemon, juiced 1 tsp salt, divided 1/2 tsp pepper, divided 1/2 tsp garlic powder 1/2 tb poultry

Last weekend, we went to visit friends who moved to Columbus, OH a couple of years back. While we were there, they introduced us to some Chinese hot mustard that's made in house at a Chinese restaurant near their house. We decided we needed to buy some of this delicious condiment and bring it home (since we were totally OK checking a bag for it). While in the restaurant, they let us know that each batch is made fresh to order, so we waited about 15 minutes and were able to score 2 bottles of Chinese hot mustard and a bottle of potsticker sauce. It was SO worth it. The night we got home, I made some fresh tuna so that we could use these delicious sauces. I highly recommend cooking this recipe