This recipe was part of the beginning for us realizing how much we love dill. And yes, I realize that this post is about grilling and it is November. But give me a break…I ran out of summer weeks to share this. I started adding dill to all the things this summer after realizing how much K liked it, and I always loved it but had forgotten about it. My mom used to cook with it a bunch, partially because we always had a ready supply in our garden. I’ve tried growing it but had no luck. Maybe I need to try again. You know, when warm weather comes around, and maybe when the baby gives me a chance to do it.
This meal is pretty quick…there is a little chopping, but then you can just use one skillet and have each quesadilla come out every few minutes. I always cook the Fudgelet’s one first (longest to cool) and mine next to help with the test batches. K gets the freshest/best looking depending.
One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.
Have you ever had a bit of cilantro leftover and wanted to use it before it went bad, but didn’t have a need for it? Or maybe another fresh leafy herb like basil? I came across this idea awhile ago, and then prepped the cilantro awhile ago, but didn’t use it immediately. I discovered that it worked in a pinch (pun intended) for this chicken recipe. I decided to pass along the tip here for others who might be interested.
To be honest, I don’t think this is really close at all to traditional jerk chicken. At least, not from what I’ve seen previously. But, I do think it is a tasty sweet and slightly spicy chicken dish. You can certainly add extra spice to it, but as usual….we tone things down a bit in this house. More of a 1 star kind of restaurant here, haha.
K has requested soup, but he never has ideas for what soup he wants. So, I had most of the ingredients for this soup, and I made a few additions based on what I thought would taste good. It came together really easily, especially because I had the chopping done ahead of time.
Previously, I shared on here the dessert I made and ate the day I went into labor with the Fudgelet. Today I am sharing the dinner I made for us that night. I would also like to give a shout-out to my Aunt Lulu for her birthday today, and to Dad and M for their anniversary! This recipe has nothing to do with either celebration since I am pretty sure that none of those people would eat this. But! Maybe they should try it? 🙂