I signed up for Barefoot Bloggers, because I’d always had good luck with Ina Garten’s recipes. They are rarely complicated but always delicious. Unfortunately, this makes for bad blog content.

Seriously, Ina, every once in a while, you should pull a Rachael Ray and throw one ingredient into a recipe that turns it into an abomination. RR has been banned from our home thanks to an unfortunate pan of chicken enchiladas with CINNAMON. Jeff loves chicken, but when he saw the leftovers on his plate, he looked at me like I was Faye Dunaway in Mommie Dearest. Like I was intentionally torturing him. The world’s supply of cheese and sour cream couldn’t save those enchiladas.

But you, Ina, you give us Butterflied Chicken. Something that requires shears, knives AND the grill. I made the lemon-rosemary paste while Jeff prepped the bird. Then we rolled it up with a few lemon slices and rosemary sprigs, and an hour later, we were grilling. Delicious? Of course, Ina. The chicken was juicy, and the lemon and rosemary flavors really came through.

Oh, and the Panzanella. Can you go wrong with cubes of French bread browned in olive oil? No, I don’t think so. If Panzanella were a saucy wench, the bread cubes would be cleavage. Again, big flavors – tomatoes, peppers, cucumber, basil, capers – and an easy vinaigrette. Jeff is usually content to eat the same exact salad every night, but he went for the Panzanella.

Obviously, Ina, you know your Jeffreys.

***If you’ve thought about joining Barefoot Bloggers, get a sneak peek of next month’s recipes when Tara posts them online this weekend. We make two Barefoot Contessa recipes monthly, plus a bonus if you’re feeling ambitious. The recipes are always available online (no book required), and they’re always good. AND, for those who fear Ina’s liberal use of butter and olive oil, you’re free to make healthier versions of her recipes and post your changes. In fact, please do, because I see lots of Panzanella in my future.***

Butterflied Chicken

Ina Garten (Barefoot Contessa, Food Network, 2006)

• 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
• 3 garlic cloves, chopped
• 1 teaspoon lemon zest
• 1 1/2 tablespoons lemon juice
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
• 1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste. Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Yield: 8 servings

Panzanella

From Ina Garten’s “Barefoot Contessa Parties!”

• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

For the vinaigrette:

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Yield: 12 servings