Green Beans with Browned Butter My favorite dish, green beans almondine, with a twist. The twist is twofold: first you brown the butter, you don't just melt it. That gives a new dimension of flavor, similar to a rich caramel. The nuts (I had only almonds instead of pecans) actually become browned and bring so much flavor. I was a little low on lemon zest and used 1/2 of a miniature lemon to flavor the beans. I cannot wait to try this recipe with pecans. It just tasted so rich and flavorful, and it went well with the Grilled Lemon Thyme Chicken recipe here on Betty Crocker.com.

Maple-Mustard Glazed Chicken Absolutely the best grilled/barbecued chicken I've made. Directions were so easy to follow. I followed it exactly and got the most delicious chicken with the juices sealed in practically. I love the crispy skin and tender juicy meat, even gnawing on some of the bones to taste the flavor (don't tell Miss Manners). I used medium setting on our gas grill and ended up flipping the chicken just twice (cooking 30 minutes, half way between the 20 to 40 minutes) after the initial 15 minute grill period. I did not have any extra sauce because I generously applied the sauce as a glaze. Do not forget to sprinkle the chicken with seasoning and cracked pepper, it does add the base of a fantastic flavor. The only improvement I'd make is to seek out some pure maple syrup, and not the high fructose corn syrup based ones.

Spinach Orzo This was the best side dish I have ever made, and it really impressed the DH since he usually isn't into the soup stock-based creamy pasta or rice sides. I have already stocked up for the next batch to make this week. This side dish was served with wild caught salmon which was grilled on a gas grill. In making Spinach Orzo, first, I changed the orzo to oriecchiette (for availability reasons only). Second, I used home made soup stock from the leftover whole chicken parts (back and butt) from another recipe. Third, I would suggest you only use fresh ground parmesan cheese and not the shake-can variety. I know it's a little extra but it has a flavor that's so totally powerful. Fourth, I used fresh spinach leaves from a salad bag. We cooked this outside on the gas side burner of a gas grill and kept the temperature low enough to just simmer the contents. We stirred every 5 minutes. The result was an amazing creamy textured pasta, which had completely absorbed the flavored spinach juices and stock. The spinach was perfectly smooth, the pasta was slightly soft and also slightly chewy, and the soup stock and spinach juices combine for a glossy, creamy base. Even though you can get a creamy packet for a side dish (various store brands sell flavored instant boxed or bagged kinds), this one doesn't have any milk products but it still has that rich flavor and creamy texture, but without the lactose. Anyway, Spinach Orzo has so much more flavor and doesn't rely on any additives, I'm so glad I have this recipe. The only downside is the prep for me was a little longer than given.