yumminess.

Oh how I love the spring, even on slightly overcast, cooler days like today, its still warm enough to fire up the grill and make some delicious food for dinner.

Tonight I tried out two new recipes and they were a hit with the hubs. And now thanks to the Epicurious app for the iPhone many more new recipes are to come no doubt.

Spice-Rubbed Grilled Pork Chops

• 3 tablespoons sweet paprika, preferably Spanish
• 1 tablespoon freshly ground black pepper
• 1 tablespoon coarse salt, either kosher or sea salt
• 3/4 teaspoon sugar
• 3/4 teaspoon chili powder
• 3/4 teaspoon granulated garlic or garlic powder
• 3/4 teaspoon onion powder
• 1/4 to 1/2 teaspoon ground cayenne

• Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
• Vegetable oil spray

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

Sweet Potato Fries with Garlic and Herbs

• Nonstick vegetable oil spray
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
• 2 tablespoons olive oil

• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1 garlic clove, minced

Preheat oven to 475°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.

Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes. (Once the potatoes were done I added the herbs and garlic and then put them back in the oven just to stay warm and it helped blend the flavors very nicely).