Once the weather starts getting warmer…actually, no, that’s not true. Once it starts getting more consistently sunny. Or warmer. Or both. I don’t really care, I just get the grilling itch. I really don’t understand why I like it so much. It is a similar amount of work to cooking inside, but for some reason I find it enjoyable.
It took some time, but we have a full family that likes shrimp now. Some of it has been learning the best ways to cook it that keep it from being too tough but still tasty with good texture.
I know, here I go again sharing a grilled recipe during winter. But, there are a few things to point out. First, it was originally an oven recipe and you could still make them that way. Two, it was a big hit with K and since today is our 10 year dating anniversary, I wanted to share something that reminded me of him. I’m always proud of myself when I can make something savory, especially a vegetable dish, that he really likes.
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.
I know I might be pushing it with grilling posts in October, but I’m trying to share all of these yummy meals before it is winter. I actually might be done grilling for the simple fact that my gas tank is just about empty and it seems a little late in the season to fill it. I’m also unsure how much grilling I will do when next year rolls around. Will the baby let me grill? Will it make things easier? No idea at this point. Oh well, I will at least save this recipe to make again when I am back to grilling. And hopefully you will want to do the same!
Now that we have a grill, I have been using it multiple times a week each week. It’s less about not heating up the house and more about just enjoying the way the food tastes. Most weeks I grill chicken thighs with some seasoning and either yogurt/sour cream/mayo/olive oil rubbed on top. The second part helps keep the chicken moist as it grills. K really likes the outside of the chicken to get a little dry and this technique has allowed me to do that, making almost a bit of a crust, while allowing the inside to be moist and tender.
Today is a short recipe. More of an instructional guide, if you will. And hopefully you haven’t packed away your grill just yet. Hopefully.
I’ve mentioned a few times in passing that we bought a grill this summer and I have been using it a bunch. Basically, I have been cooking all sorts of things with it to see how it works and learn what we like cooked on it. (So far, everything!) I’ve grilled lettuce, steak, burgers, hot dogs, chicken (breasts and thighs), bread, vegetables (mostly cauliflower and zucchini), potatoes, and now s’mores.