I am neither Ginger nor Ann....buyt think I can answer your questions. You can't make the grape and blue cheese nibbles too far ahead because the salt in the cheese will draw moisture from the grapes and make them slippery and slimy...4 or 5 hours would be fine but not the day before. Subbing goat cheese would taste yummy but the problem would be in the kind of goat cheese you used and getting it to stick...try it and see what happens. The endive and crab can't be made too far ahead because the crab mix will draw the mouisure out of the endive... The spinach squares can be made way ahead and frozen, or just a day ro so before and refrigerate. I believe she meant for you to use a mixture of parmesan and chedder cheeses. Hope this helps. Linda C

Sue - I'm so glad you posted this because I have a wonderful Weber grill and feel so inept at using it. Now I'm going to try this. Everytime I cook chicken or steaks I end up with flare-ups. Maybe this indirect method is the way to go. I hope my chicken turns out like yours!! Sue

Sorry Arline, I missed the request. The chicken is very easy to make. I don't measure anything, but here are the basics. I use fresh bread crumbs. I don't like Panko. I grind up the bread in the small food processor crusts and all. And season the crumbs with some fresh grated parmesan cheese. I just flatten/pound out boneless chicken breasts. Rub a garlic clove on a microplane and rub a little of the garlic over each of the chicken breasts. Beat up a couple of eggs with a little water. Season some flour with salt and pepper. Dip the chicken in the flour, then in the eggs and now the bread crumbs. Sit aside while you finish breading all the chicken breasts. I heat about 1/4 inch of oil in a cast iron frying pan, (medium heat) and fry each breast until golden. Place on a rack, over a cookie sheet, in a low oven to keep warm while the other breaded chicken breasts are cooking. I use this same method to make too. It is one of the few things that I deliberately make extra of because I like the chicken or the pork cold or reheated. Makes good sandwiches too. Ann

I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference. Slightly Fancy-Pants King Ranch Chicken Casserole Ingredients: 1 1/2 pounds of chicken, without skin and bones 4 teaspoons of lime juice 1/4 cup of olive oil 3 cloves of garlic, minced 4 tablespoons of butter 1/2 an onion, diced 1 red bell pepper, diced 1 poblano pepper, diced 1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) 4 teaspoons ancho chile powder (or chili powder) 1 teaspoon of cumin 1 cup of chicken broth 2 tablespoons of flour 1/2 teaspoon of cayenne pepper 1/2 cup of half and half 1/3 cup of sour cream 1/2 cup of cilantro, chopped 3 cups of grated pepper jack and cheddar 10 corn tortillas Salt and pepper to taste. Method: 1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups. 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute. 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally. 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. 7. Preheat the oven to 350 degrees. 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.