MissMeliss: Escribition

It’s weird but having a grill is like having a shiny new toy, and I’m suddenly inspired to cook again.

Sunday night, we had grilled top sirloin with steamed broccoli, and roasted potatoes. (The secret to roasting potatoes on the grill? Put some olive oil and garlic salt on a square of aluminum foil. Coat the outside of the potato (after stabbing it several times so it won’t explode), wrap the foil around it, and then let it sit on the grill for about 45 minutes before you put the meat on.)

Monday night, I made bratwurst, baked beans, and sliced tomatoes seasoned with a little bit of lemon and salt.

Yesterday I coated chicken breasts in a mixture of olive oil, kosher salt, lemon juice, and herbs de Provence, and let them come to room temperature while I roasted sweet potatoes on the grill, and tossed some sliced zucchini in a similar oil/herb/lemon mixture. Then we grilled it all.

As I write this, I’m eating a grilled steak salad (made a basic lettuce salad, poured over it the leftover tomatoes, and then warmed leftover steak and some mushrooms and put that over the cool veggies.) It’s a wonderful blend of tangy and smokey, cool and hot.

Tonight, I plan to make penne al pesto and slice the leftover chicken breast (they come in packages of three and there’s only two of us) into it. Tomorrow we’ll do something with hamburger or turkey, ditto Friday.

I’m only using really light seasoning on all this stuff - garlic, salt and pepper, mostly, but it all tastes so good, and it’s so satisfying, and while, yes, I did succumb to the lure of chocolate and make a batch of brownies last night, they were made from scratch, with half the sugar the recipe calls for, and zero trans-fats.

Stay tuned for more adventures in outdoor cookery, or share with me your favorite grill recipes.

Right now, there is a whole chicken roasting in my oven.

I have never actually roasted an entire chicken, and am not a particular fan of chicken, but I’ve been completely craving it lately, and even though it’s still summery outside, the calendar says it’s fall, so (Rana, don’t read this part) I have no problem with cranking up the a/c a little bit so I can use the oven.

Anyway, inspired by Cynthia’s A Week in Food project, I decided to roast a chicken. I took a before shot, with it all covered in herbs, it’s just been through its first 20 minutes in the oven. The recipe I’m using said to do 20 mins at 400 and then an hour or so at 325, and so I am.

This is a no-baste recipe.

I should add that while I’ve never roasted a chicken before, I’m an expert on roasting turkeys.

Sorry, photos are being held for Cynthia’s project.

But the house smells amazing, all garlicky and herby, and…

Well, you get the idea.