Gary is the grill master, but we both create the yummy creations. You should look at our spice cabinet, well actually it's more like containers right now. I would love to be more organized, but we just don't have the room to get all the fancy schmancy things from Bed Bath and Beyond. On my next to buy list is a vegetable/seafood grilling basket.
Last night we had grilled chicken tenderloins, couldn't find thinly sliced chicken, but the tenderloins worked equally well. Gary seasoned them with, garlic, salt, pepper, Italian seasoning and EVOO. We let them marinade in the fridge for about 30 minutes, surprisingly the chicken soaked it right up.
1) 1 bunch of asparagus washed with ends cut off.
2) 2 tbs of EVOO
3) 1/2 tsp of Kosher salt to taste
4) 1/2 tsp of freshly ground black pepper
5) 2 cloves of garlic chopped
Add all ingredients into a Ziploc bag and shake, let marinade 20-30 min.
** This is when I wished we had a grilling basket.
I skewered the asparagus which was supposed to help with the flipping of the veggie with the hopes that none would fall through the grates---which did work.....but.....I used metal skewers, thus when Gary flipped them one of the ends flipped up and landed on his wrist. Metal+heat+ skin= burn!
Did I enjoy the asparagus?! YES! It was flavorful, crispy, good....too bad it makes your pee smell not so great. Guess I've found a "new" veggie to enjoy.
I placed our chicken on some lettuce, as an edible garnish, topped the chicken with some shredded 5 Italian Cheese mix and added some fresh avocado on top-mmmmm