Memorial Day Grilling Menu

Here’s a grilling menu that is a nice change from BBQ, burgers and steak (not that there is anything wrong with any of that!).  The grilled pears are a real treat, especially with the melted butter baste.  If the weather cooperates, why cook inside when you can cook your entire meal outside?

  1. Honey Glazed Chicken
  2. Grilled Vegetable Wraps
  3. Grilled Pears

Honey Glazed Chicken

  • ¼ cup honey
  • 1 tsp orange zest
  • ¼ tsp dry mustard
  • 1 tsp crushed garlic
  • 1/8 tsp salt & pepper
  • 4 boneless chicken breasts
  • 1 tbsp olive oil

Mix together honey, zest, mustard, garlic, salt & pepper. Brush chicken breasts with oil and grill over medium-high heat. After 10 minutes, turn breasts over. After 5 additional minutes begin to brush with sauce. Turn and brush every 5 minutes until breasts are cooked through (approximately 20-30 minutes total cooking time).

Grilled Vegetable Wraps

  • 1 red sweet pepper
  • 1 yellow sweet pepper
  • 1 green pepper
  • 1 summer squash, cut lengthwise (¼” thick)
  • 1 small onion, cut into thin rings
  • 1 tomato, cut into thin wedges
  • 2 tsp olive oil
  • ¼ cup Ranch Dressing
  • 4 tomato or spinach flavored flour tortillas
  • 2 oz shredded pepper jack cheese
  • ½ cup snipped cilantro

grilling basket or foil

Seed & slice peppers into thin strips. Toss peppers, squash, onions & tomato with oil. Grill in grilling basket or in foil packet until vegetables are tender-crisp, about 8 minutes. Spread ranch dressing on each tortilla, sprinkle with cheese & cilantro, place ¼ of vegetables in each tortilla and wrap up. If you like you can then toast rolled up tortillas on the grill until cheese melts.

Grilled pears

4 pears, cut into 4 wedges each and place on skewers & grill for 5 minutes, brushing lightly with butter during grilling.

On Assignment

EDIT from TaMara:  I’m reposting this because these are some beautiful photos and this is when everything went kaplooey.  So if you missed it first time around, it’s summer and time to enjoy repeats.

TaMara asked me if I would do a diary on our pitiful veggie garden.  We are not avid vegetable gardeners but there is an itch to put something into the ground.  Mrs J is more into flowers so that’s where her main energies go but she found some time earlier to put some tomatoes and peppers out.  My hand in the enterprise is minimal, tilling prep and hauling mulch from the big pile we have right next to the plot.  The garden plot is a kinda sorta raised bed.  I dug it out pretty deep a few years ago and amended the soil with about 30 bales of peat moss and a trailer load of good compost.  It represents the best dirt we have on our whole place save for the containers scattered about on the patio.  We like the tomato cages.  Made from a roll of wire that was left over from a concrete pour.  We reuse the same ones every time we have tomatoes, keep them in a shed overwinter.

Here’s the progress.  Mrs J set the plants out 8 May so we are looking at a month of additional growth from then:

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Finicky Eaters, Chapter One

A friend and I were running errands today, one of which was at the local Asian market.  This prompted, as it always does, a great discussion on different types of food.  I’m forever picking things up and wishing there were directions on how to cook it or what it is good for.  There’s this big, prickly fruit, bigger than a pineapple that I always want to know what to do with it.  My friend can tell me somethings, but others she’s at as much of a loss as I am.  We talk about regional foods, like, oh, SPAM…or fish flakes and dried squid. 

This leads us to talking about finicky eaters.  Today she shared a great idea that her kid just loves.   When she makes mac ‘n cheese, she boils cauliflower with the macaroni adds her cheese sauce and finishes up by baking it in the oven.  It’s now a family favorite.

There are lots of ways to get creative with familiar recipes to help the finicky eater.   Adding a variety of vegetables to meatloaf, making a hearty vegetable broth to add to soups or stews.  Up the nutrition and introduce subtle new flavors.

There’ll be more tips for finicky eaters as we go along.  And later this week I’ll dig out my favorite mac ‘ n cheese recipe and post it.  Cauliflower optional.