Weekend of Grilling

Friday night Andrew made the teriyaki chicken kabobs on the grille. The marinade absorbed into the meat and it was delicious. Andrew sliced up some mushrooms, but we found that they broke apart when putting them on the skewers. We had a few whole mushrooms left and they went on the skewers and grilled perfectly. He also chopped up red onion, red bell pepper and pineapple. The kabobs were served over white rice. It was a nice, healthy dinner.

Saturday night we attempted our very own “Juicy Lucy” pepper jack cheese hamburgers. I looked in one of Andrew’s Rachel Ray cookbooks for ideas on seasoning the ground beef. I threw in a tablespoon of spicy mustard, Worcestershire sauce, and Montreal steak seasoning. The added ingredients made the beef stickier. I had thought about throwing in an egg to pull it all together but I didn’t. Next time I will because the burgers were coming apart on the grille. Andrew rescued two of them and the third patty was scrambled. In the end I thought they were amazing.

If you don’t know what a Juicy Lucy is, then I’m guessing you haven’t tried one and you haven’t really lived until you have. The chef places a stack of cheese in between two patties. The cheese melts and oozes while it’s grilled. It is amazing.

I made a salad with blue cheese dressing, croutons, yellow bell pepper, and cucumbers. I haven’t had blue cheese dressing in awhile and it added a nice saltiness to the salad.

I’m not sure what’s on the menu for this week. Andrew has wanted to make homemade pizzas again for some time now. I’ve been dying to try a gluten-free pizza crust made entirely of cauliflower, cheese, and egg.