Grillin’ & Roastin’

Honey Lemon Grilled Chicken, Burger Patty, Roasted Veggies & Potatoes.
Cooking is something I have always been interested in. Growing up in an Italian household, someone was always in the kitchen & I was always right under their feet hoping for a taste test. I spent a lot of time with my Nana & Nanu when I  was growing up so I owe a lot to them.

I like to consider myself pretty good in the kitchen & really good on the grill. Not to toot my own horn but I am especially good at creating random concoctions when there’s a scarce amount of random foods left in the fridge. Tonight we had a lot of veggies that needed to be used ASAP.Dinner was pretty yummy & quick so I thought I would share the “recipe” although I don’t measure anything.

Chicken marinade: about 2tbs of each: raw honey {from the farm also}, Dijon mustard, balsamic vinegar & maple syrup. Juice of two lemons, fresh parsley + sea salt, cavendars, & black pepper.{this can be altered to your taste buds, I always mix the marinade first to try it, then add my meat} Mix together in baking dish & let marinade for atleast 30 minutes.

Roasted Veggies: Rainbow carrots–sliced however you like, mushrooms halved, asparagus cut in quarters, onions {halved because they were small from the garden} tossed with olive oil, fresh parsley, sea salt, garlic powder, & black pepper. Baked at 375 about 30 minutes.

Roasted Halved Potatoes: Cut potatoes in half, rub olive oil & sea salt on both sides. Roast at 375 cut side down until soft with a fork.

Simple & super easy dinner! Hope you try it out for yourself!

p.s. {Everything came from the farm except the mushrooms & potatoes, I do have my potatoes in the ground though!}

4 thoughts on “Grillin’ & Roastin’

  1. Am salivating at the mere sight of your beautiful plate – I have some chicken marinating in the fridge – I think I will try rustling up something resembling this rather than what I had in mind. Yup – your meal was that inspirational.

    Liked by 1 person

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