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.
Working with dough can be very hit or miss for me. Sometimes I get great results, and most times I feel like I have failures. It’s hard to tell how much is me and how much is a fault of the recipes. Regardless, I keep looking for and trying new recipes because I hope to improve my own skills. I had never made grilled pizza before, although I have made scallion pancakes.
I need to pull out my old recipe for the pancakes, because, well, let’s start there…
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.
When I see grill recipes, I usually just ignore them because we don’t have a grill. I don’t know when we will get one, so I have to wait. But then Lisa came over and cooked some chicken for us with a technique in the oven close to grilling. We loved it, and I decided to try it myself with this recipe I came across. Now, of course, I had to be sick when I made it. Ugh. So the first time I ate it I had no idea what it tasted like because my nose was completely congested. I could taste the tender meat (buttermilk marinade overnight will do that), but that was it.
This recipe was a cooperative effort from Lisa and me. Originally there were supposed to be apricots and skewers but we decided to mix it up and use some apricot preserves she bought while we were at a farmers’ market. All in all, it was a good dish, especially if you like peanut butter! We paired it with some corn and a peach salsa (recycled recipe from a steak dinner the night before). It is a very happy summery dish, just perfect for our hot weather when we didn’t want to hover too long in the kitchen.