Firing up the grill. That would probably be the one thing that really kicks off summer for me- until we use the grill , it doesn’t quite seem like it is summer just yet. Although this Texas heat has sure provided enough of a reminder that it is steady upon us- and we have yet to fire up the grill.
One problem. We gave our grill away when we downsized and moved at the end of last summer. Sad day. So.. you see- we have no grill. and actually- up until a couple weeks ago, neither did our living space, either. Seriously? This brand new, built just a year ago loft living quarters is without a gas grill.
Thankfully they wisened up and put in a kitchen- and these kiddos took advantage!!
How could anything be better than a grilled meat.. or fish.. or veggies.. or pizza! Burgers, yes.. ok- they are all favorites in my book- but tonight we dine on chicken.
I followed (practically skipped along next to..) my Fireman down to the pool area with whatever we had for make-shift grill utensils. We gave those away, too. What were we thinking?
I probably looked like a crazy woman in my sweatpants and longsleeved t-shirt- it was 92 degrees, and the cool kids across the street wore barely there dresses and shorts.. but they do not live with a polar bear that desires it to be no warmer than 67 degrees in his igloo.
“You are all up in my grill, woman.”
So I left him to do his chicken dance with the grill- while I headed back upstairs to finish the rest of dinner. I made a lemon mushroom sauce to serve over our chicken..
Garlic and shallots.. oh my. and mushrooms. LOVE.
White wine makes everything better- well any wine makes everything better- but tonight it was the white variety.
I thickened the sauce with a couple teaspoons flour- you could skip this step and end up with a thinner sauce, but I served my chicken iver mashed potatoes and was going for a gravy-ishhh sauce (gravy-ishh is a word.)
Now that my base is ready, the main liquid is chicken broth- you could use wine.. but what would you drink?
Objects on film seem larger than they appear..
Finally, my Fireman returned from his grill duties, delivering me grilled perfection on a plate- even if it is
Time to create the cordon bleu part for our chicken.
Fontina cheese- so smooth and pairs really well with the white wine and lemon in the mushroom sauce.
Finally- finished! Super Simple Mashed potatoes (1 pound golden Yukon potatoes, 2/3 cup low fat buttermilk, 1/4 cup grated parmesan cheese, salt, and black pepper) and roasted summer squash completed our meal.
The chicken is under there.. promise.
It is just hiding under all the cheese-y, lemon-y mushroom sauciness.
Finally, summer has begun for me. It was looking a little bleak for it to begin in my book.
This was a great way to kick off our summer season.
Polar bear approved.