Happy Veterans Day! Our family has a strong tradition of military service. My Dad and my husband’s Dad were both in the Army. My husband, my brother, several of my husband’s brothers, and I are all veterans. Now, my son is a Navy officer, as are a couple of his cousins. So, I guess it is fitting that I come back from my unplanned blogging hiatus on Veterans Day. My laptop spent most of the last 2 weeks in the “computer hospital.” It is good to have it back and working.
I saw several recipes on the internet for grilled, marinated zucchini. This one is unique because the zucchini slices were marinated in balsamic vinegar and rosemary. The yellow squash is the last of what grew in our garden, the zucchini came in our CSA box. This would be great for your Veterans Day BBQ, but start early since you have to marinate the squash for 8 hours.
I had planned to make these on our last camping trip. Unfortunately, I forgot the foil, so I ended up putting everything in the Dutch oven instead. (Worked pretty well, actually!) Since we were getting bell peppers in our box this week, I decided to get limes, too, and try it at home. Potatoes aren’t a traditional fajita ingredient, but I can’t fathom a foil dinner without them.
You could slice the chicken and serve in a tortilla. However, I was too lazy to do that, so we just put the salsa on top. (Also, trying to watch carbs here; didn’t think we needed potatoes and tortillas.) It was raining, so I ended up cooking them on the gas grill instead of our fire pit, so the cooking time might be a little off.
Zest one lime, juice both limes. Combine lime juice and zest, oil, garlic, and cumin in a zip top bag. Add chicken. Marinate overnight.
Heat coals or preheat grill. Tear 4 sheets of heavy duty, wide aluminum foil about 5 feet long, fold in half crosswise. Spray one side with non-stick cooking spray. Divide chicken breasts, peppers, onion, and potatoes among the 4 dinners. Drugstore wrap each packet.
Cook for 25-30 minutes, turning half way through. Serve with your favorite fajita toppings.
Summer grilling season is in full swing. Mostly, I think it is too hot to cook (even with the air conditioning on), but I can usually motivate myself to grill any time. We got a lot of potatoes in our box this week, and also a lot of limes, so I decided to combine the two and try a different twist on my basic grilled potato recipe.
These are really easy to make, and clean up is a breeze! These turned out really nice.
I think I have too many balls in the air right now. I thought I had scheduled a blog post for yesterday morning, so imagine my surprise when nothing posted! I’m going to have to become a more efficient juggler.
We got some lovely golden beets in our box last week. The weather was warm (note the word “was,” it has since turned cold and snowed). We decided to grill some steaks, so I sliced up the beets and grilled them along side. There are a variety of types of grill skillets out there. This one has very short sides; if I was buying one today I would get one with higher sides. I keep losing vegetables over the side! They turned out great, though!