We have a new love at our house. It doesn’t have a heartbeat, but it’s like a pet to us.
It’s the new grill. (And the grill mat.) We eat healthier now because we cook lots of protein, like steaks, chicken, and fish. And, we cook veggies on the grill (thank you, Grill Tactics)!
We grill extra meat for making sandwiches for lunches later. Soon (if the weather would ever cool off), I’ll be making soups with the extra grilled meat (and veggies). Won’t that be terrific?
Our Broil King™ grill came with a dynamite cookbook. No more guessing. The book tells us the recipe for meet marinades and directions for cooking. Exactly. Preheat grill to high. Turn heat to medium and cook the chicken. Six minutes on each side on medium heat.
The instructions are precise and accurate. Nice!
The grill marks have no criss-cross because you grill on one side once and then flip to the other side. You might normally flip the pieces back and forth while turning to different directions for a cross-hatch design. (HH has really gotten into that lately. “Houston”, we have a problem! Can we say fanatic? I do appreciate his enthusiasm, though!) 🙂
For the veggies, I chopped everything and put them in the microwave briefly to partially cook them – especially the potatoes.
My favorite veggie mixture last week was red, yellow, and orange peppers with red onion and whole cherry tomatoes. It is amazing! Sorry, no pictures, though. That grill mat is wonderful for the veggies!
Add a salad, toast some bread, and call it a meal.
Do you like grilled veggies? How about lemon chicken?
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