The condo we have been renting in San Diego has not one, but TWO grills, so how could we let the whole trip go by without making good use of at least one of them?
But first, my husband had to save the day – and he wasn’t even there!! We tried several times to light the grill, with no success. I called him – asked what we could be missing – and he suggested we make sure the valve on the gas tank was open. Of course, it hadn’t been – but as soon as we cranked it open, we had no problem lighting the grill! If this sounds obvious to you, keep in mind that at home, my husband always mans the grill.
Once we got the fire going, we made lots of food out there. First, we grilled up some red peppers that we had brushed with olive oil. We also marinated two big Portobello mushrooms in fresh lemon juice, chopped garlic, olive oil, and S&P and grilled them up. The same marinade was used to make shrimp kabobs. And lastly, we sliced up a big, fresh pineapple and threw the rounds on the grill.
All of this was gobbled up with a big salad and some sweet potatoes – the only thing that was cooked in the oven. We peeled the potatoes and then sliced them into relatively thick rounds. The rounds were placed in a large bowl and tossed with chopped garlic, chopped fresh rosemary, olive oil, and S&P. Ideally, they would have marinated for at least an hour, but we only let them sit for about 20 minutes. Pre-heat the oven to 375 degrees and lay the rounds out in a single layer on a baking sheet. Be sure to either coat the sheet in olive oil or spray it with non-stick spray first. The potatoes bake for about 30 minutes – turn them over when you see them start to brown.
We were pretty impressed with our meal – and I was even more impressed that we were able to polish off a carton of mint chocolate chip ice cream later that night!
This weekend was a great reunion with my oldest girlfriends. I have no idea when the next one will be, but I will look forward to it!!
But first, my husband had to save the day – and he wasn’t even there!! We tried several times to light the grill, with no success. I called him – asked what we could be missing – and he suggested we make sure the valve on the gas tank was open. Of course, it hadn’t been – but as soon as we cranked it open, we had no problem lighting the grill! If this sounds obvious to you, keep in mind that at home, my husband always mans the grill.
Once we got the fire going, we made lots of food out there. First, we grilled up some red peppers that we had brushed with olive oil. We also marinated two big Portobello mushrooms in fresh lemon juice, chopped garlic, olive oil, and S&P and grilled them up. The same marinade was used to make shrimp kabobs. And lastly, we sliced up a big, fresh pineapple and threw the rounds on the grill.
All of this was gobbled up with a big salad and some sweet potatoes – the only thing that was cooked in the oven. We peeled the potatoes and then sliced them into relatively thick rounds. The rounds were placed in a large bowl and tossed with chopped garlic, chopped fresh rosemary, olive oil, and S&P. Ideally, they would have marinated for at least an hour, but we only let them sit for about 20 minutes. Pre-heat the oven to 375 degrees and lay the rounds out in a single layer on a baking sheet. Be sure to either coat the sheet in olive oil or spray it with non-stick spray first. The potatoes bake for about 30 minutes – turn them over when you see them start to brown.
We were pretty impressed with our meal – and I was even more impressed that we were able to polish off a carton of mint chocolate chip ice cream later that night!
This weekend was a great reunion with my oldest girlfriends. I have no idea when the next one will be, but I will look forward to it!!
Posts
No comments:
Post a Comment