Before I started grilling I kind of thought it was really simple. I mean, why else would that be most men’s sole form of cooking? I’m learning, however, how wrong I was. I’ll give you that burgers and dogs are simple, once you get used to the grill. And that’s the key, getting used to your grill. Like oven and stove tops, they are all pretty unique in how they heat. Some can take forever, such as the case with my crappy stove top, while others heat like a stove top is supposed. I’m finding this pretty much sums it up with grills, too. Also, finding that perfect spot to grill where the outside doesn’t get charred while leaving the inside raw. And timing, when to turn it, when to move it, etc. I’ve found a whole new appreciation for those that grill, and grill well. But don’t tell them or I’ll deny it. 🙂
4 chicken pieces, with bone & skin, about 10-12 oz each piece
1½ lb asparagus
1 lemon, cut into 6 wedges (for garnish – optional)
½ cup (1 stick) unsalted butter, softened
3 Tbs finely chopped fresh Italian parsley (as a time saver sub Litehouse freeze-dried parsley)
2 tsp finely grated lemon zest
2 Tbs fresh lemon juice (which is super simple since you just zested one)
2 garlic cloves, minced
In a small bowl mash the lemon butter ingredients, including ¼ tsp each of salt and pepper, until thoroughly blended. (This can be a bit challenging as the lemon juice and butter do no naturally combine well)
Carefully lift the skin of each piece of chicken, being careful to not puncture the skin. Spread 1 tablespoon of lemon butter around under the skin. Lay skin back in place.
Transfer remaining lemon butter to small saucepan and melt over medium heat. Set aside
Prepare grill for direct and indirect heat over medium (350° to 450°F).
Remove and discard the tough bottom of each asparagus. This is done easiest by taking one and bending it gently at the bottom until it snaps at its natural point, then line the rest up and cut them at about the same location. Drizzle asparagus with olive oil and season with salt and pepper.
Brush chicken with oil and season with salt and pepper. Grill chicken, skin side up over direct medium heat, with the lid closed, until nicely marked on the bottom, about 5 minutes. Without turning the chicken, move it over to indirect medium heat, close the lid and continue cooking until the meat is opaque all the way to the bone, about 30 minutes. About 5 minutes before the chicken is done, brush the tops with some of the melted lemon butter and then turn chicken over to skin side down. Slide over to direct medium heat, close the lid, and continue cooking until the skin is brown, basting once more with the lemon butter. Remove from the grill, cover, and let rest 3 – 5 minutes.
Grill asparagus over direct medium heat, with the lid closed, until crisp tender, 6 – 8 minutes. Turn occasionally. Arrange asparagus on serving platter and drizzle with remaining butter. Serve chicken warm with asparagus and garnish with lemon wedges.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Prep time: 20 minutes / Grilling time: 43 minutes
*Derived from Jamie Purviance
I am so happy and beyond excited to be able to share my “Guest Blogger” with you today. I’m going to have to do the typing for her because, well, she’s 5 1/2 and this would take all day. My youngest foodie D wanted to take a cooking class that was being offered through her school, and I couldn’t think of any reason to say No. I mean, my little angel girl loves cooking, like her mommy?!?!! She has always been my little foodie, ready and willing to try anything. She absolutely adores food and as soon as she finishes one meal, she is already thinking about the next. On Sunday she was making cookies and I caught her talking lovingly to her dough. Does it get any better? I think it just might! Yesterday was her first day of her cooking class and she came home buzzing with excitement from her class. They got to eat their food in class, but she also brought a plate home to share with the family. We all raised our hands in agreement that her food was “super yummy!” I am pleased to share with you her results.
3 medium heads romaine lettuce; chilled, dry, and crisp
1/3 cup garlic olive oil
2-3 Tbs wine vinegar
1 lemon – halved
2 One Minute coddled eggs
Salt to taste
Dash Worchester sauce
Freshly ground black pepper to taste
6 Tbs grated Parmesan cheese (can add more)
1 cup Caesar croutons
Bring a sauce pan of water to boil. Gently add eggs and turn heat to low, set timer for 2 minutes. Remove eggs with slotted spoon or wire mesh strainer. Cool in cold water and set aside.
Into a chilled salad bowl, break romaine leaves into 2 inch widths. Drizzle with garlic olive oil and vinegar. Squeeze juice from lemon over the top. Break coddled eggs over lettuce, toss many times to ensure everything is thoroughly mixed. Season with salt, pepper, and Worchester sauce. Sprinkle with parmesan cheese. Toss six or seven times until dressing is well combined and every leaf is coated. Add croutons. Serve immediately.
1 lb Italian style spaghetti
1 cup thinly sliced zucchini
1 ½ cup snow peas (can use frozen)
1 cup baby peas (can use frozen)
6 asparagus sliced in 1″ pieces
1 cup sliced mushrooms
1 (16 oz) can peeled tomatoes, drained and chopped
3 Tbs olive oil
Salt and pepper to taste
¼ cup chopped fresh parsley (can sub 1/8 cup if using dried)
2 tsp minced garlic
½ cup freshly grated parmesan
¹⁄³ cup butter
1 cup heavy cream (can sub low-fat milk)
¹⁄³ cup fresh, chopped basil
Cook pasta in large pot boiling water.
Briefly cook the green vegetables and mushrooms in water (or steam). When crisp tender, refresh by running under cold water. In large frying pan heated to medium, sauté tomatoes and parsley in olive oil. Add all of the vegetables and simmer until heated through.
Add cooked pasta, cheese, cream, butter, and basil. Toss to coat. Add salt and pepper to taste.
Serve hot, with chilled Caesar salad.
Wine Pairing Suggestions:
Both recipes serve 6
I love risotto. I love everything about risotto. The comfort food feel you get from it. The rich taste. The creamy texture. My risotto recipes have been “go to”s for me for years. And I completely forgot I had this one. The kicker, the rice you use has to be pre-cooked. Um, what? Who has time for that? That’s when the little light bulb went “Pop” over my head. I don’t own a rice cooker for nothing! Wow, what a huge difference that made. And I could have the rice cooker going while I was prepping and cooking the asparagus and mushrooms. Brilliant!
2 tsp olive oil
2 shallots chopped
2 minced garlic cloves
6 cups sliced mushrooms (any combination cremini, oyster, etc.)
1 tsp dried thyme
4 cups cooked Arborio rice (I doubled this because it was our main dish for dinner, if you’d like it as a side, reduce to 2 cups)
1 cup reduced-sodium beef broth (use vegetable broth for vegetarian version)
1/2 cup grated Parmesan
2 Tbs chopped fresh parsley leaves
Salt and pepper to taste
To cook the Arborio in the rice cooker, I added 2 cups of rice and 5 cups of chicken broth (had I read ahead, i would have used beef broth, but I don’t think it had a huge impact on the taste). The very basic cooker I have has an on / off and warming button (I’m hoping to get an upgrade, *hint hint to my Hubs). So I just hit the on button and let it do its work while I prepped the rest of the meal.
Heat olive oil in large stock pot over medium heat. Add shallots and garlic. Cook 1 minute until garlic is fragrant. Add mushrooms and saute about 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute. Add rice, broth, and asparagus and bring to a simmer. Simmer 5 minutes. Stir in parmesan and chopped parsley. Season with salt and pepper. Serve hot.
Prep time: 15 minutes; Cook time: 15 minutes
*Derived from Robin Miller / Food Network
- Recipe: Broccoli and Mushroom Risotto (moveeatcreate.com)
- Easy Peasy Pumpkin Risotto (whipadish.wordpress.com)
- Summer Squash & Lemon Risotto with Crab (makingitwithdanielle.com)