Branson Hot Tubs and Pools

Recipe copyright Kared Adler and Judith Fertig and used by permission of The Harvard Common Press. Photo courtesy: 25 Essentials: Techniques for Planking. Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert with a glass of port, you’ll … Read More

Recipe courtesy of O’Neill Williams. Ingredients 1 Tablespoon lemon juice 1 ½ teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed 1 ½ teaspoons olive oil ¼ teaspoon salt dash pepper 2 fish fillets ¼ cup diced seeded tomato 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 Tablespoon chopped green onion … Read More

Recipe adapted from Laura’s Lean Beef. For more on Laura’s Lean Beef, visit laurasleanbeef.com. Ingredients 1 tablespoon extra-virgin olive oil 1 roasted red bell pepper, sliced (use from a jar) 1⁄2 onion, sliced 1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained 1⁄2 tablespoon dried oregano 5 ounces Laura’s Lean Beef Sirloin Steak, cooked and … Read More

Recipe courtesy of O’Neill Williams. Ingredients 4 NY Strip steaks, seasoned with 4 tbsp Dizzy Gourmet® Cosmic Cow Seasoning™ Instructions Set the EGG for direct cooking (without the convEGGtor) with a Cast Iron Grid at 650°F/343°C. Grill steaks to desired internal temperature. 2 ½ minutes, then flip. 2 ½ minutes, then flip. Cook additional 3 … Read More

Recipe courtesy of Robert Mondavi, Jr. – Co-Founder and President of Winemaking, Michael Mondavi Family Estate and Folio Fine Wine Partners. “Collectively our family has ten EGGs…needless to say, we all believe in the versatility of the Big Green Egg.” Ingredients 2 Cedar Grilling Planks 1 ½ cup (120 ml) Dijon mustard ¼ cup (60 … Read More