Summertime was made for grilling. Keep the heat out of the kitchen and outside where it belongs, right? I’ve been trying to grill as often as possible, so I decided to center this week’s menu around the grill. I like how quickly things cook and how few pots and pans there are left to wash!
It’s taken me a few years to gain confidence at the grill. I’m certainly no Grill Master yet, but I’ve learned a few tricks (if only where the hot spots are on our gas grill). I have two pieces of advice to anyone hesitant about their grilling skills. 1) Don’t walk away from the grill! It’s easy to get distracted by other kitchen tasks, and before you know it, your burgers are hockey pucks. 2) Get a grill basket! Now you can cook all sorts of things (especially vegetables) alongside your meat.
Monday: Southwest turkey burgers (add crushed tortilla chips, salsa, cumin, etc. to ground turkey–serve with cheese, avocado slices and more salsa), corn on the cob (grill that, too!), green salad
Tuesday: Grilled salmon, Asian cabbage salad, grilled pineapple slices
Wednesday: Yogurt-marinated grilled chicken, grilled veggies (asparagus, fennel, onions, zucchini…toss with olive oil, salt & pepper and toss them in a grill basket)
Thursday: Take a break! Leftover cabbage salad with strips of leftover grilled chicken. Grill up some toast! (Or just bask in the A/C.)
Friday: Pizza on the grill (leftover grilled veggies make a wonderful pizza topping)
Last week on Home Baked
What’s your favorite grilling standby?