The days are getting warmer here in St. George. So, I thought I might share a dinner menu featuring some of the food I serve when my son and his family come to visit from the city. He loves grilling, so grilling outside it is. It means less time in the kitchen, less mess on clean up, and more time to relax and enjoy our time together.
Spicy Chicken
Ingredients
- 1 teaspoon sugar
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- dash of cayenne pepper
- ½ teaspoon sea salt
- 4 boneless and skinless chicken breast
- 1 cup mayonnaise
- 2 tablespoon water
- 2 tablespoons of balsamic vinegar
- 1 teaspoon honey
Instructions
- In a small bowl combine sugar, lemon pepper, garlic powder, dash of cayenne pepper, and sea salt. Sprinkle mixture over chicken.
- In a 2 cup measuring cup, combine mayonnaise, water, vinegar and honey. Use half for basting and place other half in refrigerator for dipping later.
- Grill chicken over medium heat for approximately 6 minutes on each side. Basting as you go.
- Serve with remaining sauce for dipping.
Peas
Ingredients
- 3 cups frozen green peas
- 4 tablespoon butter
- ½ teaspoon sugar
- ½ teaspoon sea salt
Instructions
- In medium sized pot over medium heat combine butter, sugar and peas.
- Cook for about 5 minutes. Stir occasionally.
- Remove from stove and add salt.
Fresh Strawberries with Mint
Ingredients
- 3 cups of strawberries, tops removed and sliced
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 small hand of cut up fresh mint
Instructions
- Combine sliced strawberries, honey, lemon juice and mint. Stir and cover.
- Place in fridge for an hour or more to release juices.
- Dish up in individual bowls or serve on plates
Mashed Red Potatoes
Ingredients
- 2 pounds unpeeled red potatoes cut into 1 inch cubes
- 5 cups chicken broth
- 3 cloves of garlic whole
- ½ cube of butter or 4 tablespoons
- ½ teaspoon sea salt
- ½ cup butter milk or heavy cream
Instructions
- Bring chicken stock to a boil in a large pot over high heat.
- Place the cut up potatoes and garlic cloves in boiling chicken broth. Cook until tender, about 20 minutes.
- Drain the broth from the potatoes (I like to use the drained liquid for a soup. So I save it to be used later). After draining, return them to the pot so that you can mash with potato masher (be sure and leave lumps in them).
- Add butter, milk and salt. Stir with spoon to blend seasoning. Serve with additional butter and garnish with parsley if you desire.