Making homemade hamburger buns is fun, easy and way better than pulling weeds… Just ask Pepé Summer weekends often seem to involve a lot of grilling or gardening and this one was going to be both. We planned on grilling some burgers on Sunday, but […]
Is it a sauce or a marinade? Well, it’s both. Or as my hubby would answer… “Yes”. If I ever ask two questions in a row… a “is it this or that”, “do you want to go here or there“ question, you can count on […]
Grillin’ & Chillin’
We just grillin’ & Chillin’, but Pepé is confused as always. He wants to know why I’m putting my sweet potatoes in the microwave when I said we were grilling. Fair question I guess. I like to put my veggies on the grill at the same time, so I toss the sweet potato slices in a bowl, season with salt and pepper, drizzle with some olive oil, cover them and then microwave for 2-3 minutes. I don’t want to cook them all the way through, but I want them mostly done. I’m going cook them and the asparagus on the grill for the same amount of time and asparagus doesn’t take as long. If you don’t want to take a shortcut, or you can’t because you’re camping, you can just put the potatoes on about 5 minutes earlier than the asparagus. You may not have enough grill space, so you can always cook the potatoes first, and then transfer to a bowl and cover to keep warm.
These grilled sweet potatoes and asparagus are a healthy alternative to your next back yard barbecue. They can also be cooked on an indoor grill or panini maker. Drizzle with chimichurri sauce and you’ve got a hit.
I especially like to serve these with this Chili Lime Pork Tenderloin that I cook Sous Vide first, then sear it on the grill.
I use two skewers per group of asparagus so when I flip it, it doesn’t just spin around the skewer. It helps if you have the thicker asparagus. You may have some casualties that fall off, but that’s just because the grill is hungry.
This is how I served it for our Game of Thrones watch party with the Chili Lime Pork Tenderloin.
Grilled Sweet Potatoes & Asparagus
- 2 Large Sweet Potatoes sliced 1/4 inch - 3/8 inch / 6mm - 10mm
- 4 Tablespoons Olive Oil 2 for potatoes, 2 for asparagus
- 1 Pound Asparagus
- 2 Cups Chopped Tomatoes for asparagus garnish optional
- Salt and Pepper to Taste
- Peel sweet potatoes and then slice about 1/4” - 3/8” / 6mm - 10mm thick.
- Skewer asparagus (see note and photo above).
- Place sliced potatoes in a bowl, drizzle with olive oil, season with salt and pepper and toss or stir until all are well coated with oil and seasoning (you can always add more seasoning on the grill). Cover and microwave for 2-3 minutes, stirring after 2 minutes. Check to make sure they are getting slightly tender, but not fork tender. They will finish cooking on the grill. Heat grill on high.
- When the grill is nice and hot, place potato slices in a single layer, on grill for a 3-5 minutes on each side until they are done. I like to cook my asparagus which has been coated in oil, salt and pepper as well (not microwaved), at the same time. If you skewer the asparagus in groups, it makes it easier to flip them and keeps them from falling through the grates. They will cook about the same time. If making this Pork Tenderloin (which is technically already fully cooked and just needs some color), you can add it to the grill at the same time. It might get done slightly earlier, but it will need time to rest. Now whip up some chimichurri sauce to drizzle on everything and put and prepare yourself for a mountain of compliments.
Please Stop Putting the pit in the Bowl! I’m sorry if this offends those of you who still insist on putting the avocado pit in the bowl. You all declare that it keeps it from turning brown. It absolutely does not. The only part it […]
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Living in the Midwest was especially cool this year because we got to experience the solar eclipse. Our wonderful friends (Ann and Rick) were gracious enough to host a spectacular Eclipsapalooza party in Columbia, Missouri. It’s only a one and a half hour drive from us, so we packed up the car and headed south. Pasta salad, Pepé and Claude in tow. They were expecting quite a few guests so there weren’t enough rooms for us to stay in the house, so we set up our tent in their backyard. We had a few other campers, but most either lived near by or stayed in a local hotel.
A freind of ours, (Ram) took this amazing photo of the eclipe and was kind enough to share it with us.
A couple of days earlier my hubby and I were sitting by the pool and I said, “should we take Pepé and Claude?” My husband said, “sure, why not?” I mentioned that they didn’t have proper eclipse glasses, but my hubby reminded me that I was capable of making them. So, that it was I did.
Here’s a picture of Pepé and Claude wearing their glasses in our tent next to the coffee maker. Claude insisted that we bring some Irish Cream Liqueur to add to our coffee.
These are very custom made eclipse glasses. Claude’s head is 1/2” bigger than Pepé’s so I made sure that each pair fit perfectly. One thing that didn’t cross my mind in this process was how they were going to wear them. Once I was done making the glasses and I tried to put them on my little friends, I noticed that neither of them have ears. This might be one of the reasons that they never listen to me when I’m telling them what to do in the kitchen or wherever. LOL No worries, I was able to use some kitchen twine to tie them behind their heads. Perfect! We are now ready to go!
I have to point out the five blueberry pies that one of the guests (Mary) made. They are made from blueberries that grow in her own yard and the pies are decorated like the various stages of the eclipse. Very creative. There were so many amazing and creative dishes that I’m not going spend much space highlighting my humble, but easy pasta salad. It’s really super easy and I don’t think all the photos are necessary.
Did I mention the band? The band was really great. Can’t wait to hear them play again some day.
Easy Pasta Salad
- 12 Ounces Tri-Color Rotini Pasta
- 16 Ounces Cherry Tomatoes (or any tomato cut up into about the same size)
- 1 Large Cucumber
- 1 Medium Red Onion
- 8 Ounces Italian Salad Dressing
- 10 Ounces Queso Fresco Mexican Cheese (or Feta or Cheddar)
- Salt and Pepper to Taste
- Boil pasta per package instructions. I like mine a little al dente, so I usually cut 1 or 2 minutes off the suggested boiling time. Plus, this will help if the salad is being made in advance. You don’t want soggy, mushy pasta.
- Cut the cherry tomatoes in quarters.
- Slice the cucumber in about 1/4” - 3/8” thick then quarter those slices.
- Slice onions about the same size.
- Toss all in a large bowl, crumble cheese on top, add dressing, salt and pepper, stir and enjoy.