Usually when my family is working around the house or at one of our rental properties, I like to make dinner for them. It's my way of contributing since they come home beat. On Sunday I made a grilled chicken fajita dinner. The spice rub is a concoction that I got out of my
Good Housekeeping Cookbook and had put in a jar for easy access during grill seasoning, but you can use any grill seasoning you'd like. I quickly defrosted some chicken breast and sliced them to make the grilling go faster. I didn't want to be stuck out in the dark. The chicken turned out a little dry, but I didn't want it to be undercooked. I kept doing the poke test to see if it was still soft. It felt done, but then when I took my tongs to squeeze a piece, it would be squishy. I was afraid the squishiness meant that it was still raw. Nick is usually the one to man the grill so I don't really know what to look for. I always figure that over cooked is better than undercooked and getting everyone sick. It tasted okay though since it was going into fajitas anyway.
We also had a lot of veggies in our fridge so I thought I'd take a chance on grilling some. Now that I think of it, I didn't put any seasoning or oil on any of them. I still thought they were tasty, but I think next time I will season them first. The onions came out pretty charred, but they were an experiment. I figured that the term "grilled onions" had to come from somewhere. Not sure if I'll do onions like that again. I lost quite a few through the slats. I'll stick to sautéing them in a pan.
 |
| I put out leftover grilled portobellos and grill bell peppers. |
 |
| The asparagus was really tasty but hard to eat in the fajita |
No comments:
Post a Comment