Saturday, August 1, 2015

Summer Time Dinner on the Deck

We are having perfect summer time Michigan weather. It is sunny, 76-no humidity-everything is green-flowers are blooming-Pure Michigan! This kind of weather calls for something yummy on the grill as well as vegetables that you don't need to fuss over. Basically, you want dinner to magically appear without ever having to leave the pleasant, breezy surroundings. Earlier in the day, I marinated the chicken, made the salsa and cut up the veggies so when it came for cocktails on the deck--I was pretty well set :-)

Easy Grilled Chicken
Marinate chicken breasts in Italian salad dressing a couple hours before dinner

Preheat grill to hot--season the breasts well and place on grill-turn grill to medium and let them cook with lid down for 5 minutes. Turn them, and cook another 5 minutes--them let them rest for at least 5-10.

Salsa Cruda 
1 box cherry tomatoes, halved
some balsamic
some red wine vinegar
sat and pepper
1 garlic clove smashed and minced
fresh basil slivers

Stir that well and let sit out on the counter for an hour or so. Very tasty over sliced, grilled chicken.

Mixed Veggies Bake
Carrots, Onions, Peppers and Zucchini-cut in chunks and tossed with olive oil, salt and pepper and fresh herbs (I used rosemary, thyme and oregano). Spread on parchment lined baking sheet and roast at 400 for about an hour. Drizzle with Sirracha and some Parmesan before serving.

1 comment:

  1. OMG! I want this RIGHT NOW! Love the idea of the salsa cruda. Yummy!!