For your next BBQ try these stuffed onions, they make a great side dish to any protein you might be cooking on the grill. I like to prep them the day before and have them all ready to go.

Large sweet onions that are filled with feta cheese, sun-dried tomatoes, garlic, breadcrumbs, fresh herbs and pine nuts. There's something about the sweet taste of a caramelized grilled onion!

HERE'S WHAT YOU DO:

In a large pot of boiling water add 2 large whole onions with the skin on. Boil for about 12 minutes. Drain and cool. Cut each onion in half and carefully slip off the skin. Remove the center of each onion, leaving a thick shell. Chop up the scooped out onion, place in a bowl along with 1 cup of crumbled feta,1/2 cup of breadcrumbs, sun-dried tomatoes drained and chopped, 2 small minced garlic cloves, chopped parsley, thyme, and basil and toss in some pine nuts.

Brush the whole onion with olive oil, drizzle some on top too, place on your grill with a tent of foil over top, cook for around 40-45 minutes.

CHICKEN UNDER A BRICK

I usually cut the backbone out and then split a whole chicken in half, place a brick that's been cleaned and wrapped in tin foil on top of the chicken, this will ensure nice even cooking, crispy skin, and a very moist and juicy chicken.

I make a paste/rub consisting of 5 cloves of garlic that has been smashed with the back of your knife then chopped fine, 2 tablespoons of fresh chopped rosemary, a healthy dose of black pepper and course salt, place in a small bowl and drizzle in some olive oil, then rub all over the chicken, underneath the skin and everywhere.

The garlic rosemary flavor makes this crispy juicy chicken a definite must for your summertime grilling.

Happy Grilling, and Buon Appetito!

Want something different to cook on the grill? This is a summer favorite, and it's so easy to do! Clams cooked straight on the grill, then tossed in a rich tomatoey sauce spiked with some white wine and crumbled Italian fennel sausage! This would be perfect for Father's Day! Just have some hot crusty garlic bread ready to eat along side this, and you'll give that special man in your life a very memorable meal!!

Come to your table with a big platter of this and you'll be sure to hear lots of Oooh's and Aaah's!

Your tomato sauce can be made ahead of time and heated up while the clams are cooking on the grill. Cook your cleaned and scrubbed fresh clams on medium heat, just until all the shells open up.

The sauce is simply made by removing your favorite Italian sausage from it's casing, it could be either hot or mild, whatever you like. Brown it up, then add lots of coarsely chopped garlic, a good splash of wine, some clam juice and a couple cans of good quality tomatoes that have been drained and chopped up, along with some fresh basil, simmer till done. Of course depending on how many clams you have, adjust accordingly, I had five pounds. When finished, transfer your clams to a platter then spoon your sauce all over and add some fresh chopped parsley.

Now do you see why you need that crusty garlic bread? You have to sop up those juices!

This was so good I still have certain family members talking about this meal, and you will too!

If you're a real clam lover you might also want to try out this recipe too!

Have a great weekend, and Buon appetito!