Grillin Fool

Okay, I must admit to something...

I AM VERY ADDICTED TO THE CAMP CHEF STOVE!

Hayman cooked several meals on it for me last weekend for my birthday. And yes, I did get those blueberry pancakes I had been dreaming about and they were...Oh So Yummy!

I think Hayman figured he would bring out the Camp Chef, cook on it a few times to show it off and what a great investment it was and then put it away until the next camping trip.

Didn't quiet work like that!

I haven't let him put it away!

I don't think I will ever let him put it away...EVER!

I don't know what I'll do when winter comes, but I'll worry about that when the time comes!

In the meantime, I'm one Happy Camper!

I LOVE this dang thing!

I have only cooked in the house once, yes once, in the last week and a half!

Don't get me wrong, I have a nice kitchen and I like it just fine, but I love cooking on a gas range end of story!

Every house we have ever lived in has had a gas range except this one. I'm not complaining at all, just miss cooking on a gas range is all.

So hence my love of the Camp Chef!

I have turned into a Grillin Fool!

Now I can understand why back in the day, people had summer kitchens.

By cooking outside there is no heat in the kitchen (and we have A/C so that doesn't really matter), there is minimal mess to contend with and the food tastes fab!

We get to sit outside and enjoy the quiet evenings and enjoy each others company!

A big plus in my book!

I made this recipe one evening last week!

The flavors rocked!

Grilled Chicken Tenders with Cilantro Pesto and Grilled Asparagus

(this recipe actually came from the Internet...but now I can't find the original link)

1/4 cup fresh lime juice

1/4 cup soy sauce (I use San-J gluten free tamari)

1 Tbsp. canola oil

1 tsp. chili powder

1 lb. chicken tenders

2 cups loosely packed fresh cilantro leaves (1-2 bunches)

2 green scallions, sliced

2 Tbsp toasted sesame seeds (I used 1 Tbsp of Tahini paste)

Whisk lime juice, soy sauce, oil and chili powder in a bowl. Reserve 2 Tbsp of the marinade in a small bowl. Add Chicken to remaining marinade; toss to coat. Marinate in refrigerator for 20 minutes or up to an hour. (I put mine in a Ziploc bag and tossed in in the fridge for an hour)

While the chicken marinates, make your pesto:

Place cilantro, scallions, sesame seeds or Tahini and the reserved marinade in a food processor and process until smooth. (I had to add a bit of olive oil to mine). Place in a bowl and put in the fridge to chill out a bit.

Preheat a grill or grill pan. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 4 minutes per side.

Now if you have room on your grill then toss on a bunch of asparagus that have been drizzled with olive oil and seasoned with salt and pepper. Grill for 8-10 minutes. If you don't have room, then remove the chicken to a plate and cover with foil, then grill the asparagus.

Serve grilled chicken with pesto and asparagus.

Eat, Savor, Enjoy and Be Happy! 

And Happy Grilling!