Kabobs with my Aunt and Uncles

Over the holiday weekend, I went out to visit my Aunt Dee and Uncle Brian in Connecticut. My Uncle Peter (Dee’s brother) was playing at a BBQ festival nearby and I wanted to hear him play. I don’t get out to Connecticut often and I have never seen him play before other than at weddings. The band sounded great, but there was absolutely no shade anywhere near the stage area. Although we would have loved for them to stay on longer, we were kind of glad when they finished so we could go move to a cooler place to sit. We stayed there for a bit longer chatting and oddly never actually had any BBQ. Then we left to head back to my Aunt’s house.

Uncle Peter beat us there because the band members all had way more convenient parking than we ended up with. We all just kind of chilled out for a bit before Aunt Dee went to the kitchen to start preparing the kabobs. She had steak, potatoes, peppers, onions, zucchini, and squash. I had her leave off the onion on one for me. Meanwhile, my uncles dozed off in the living room. When we had the kabobs all set we woke up Brian so he could fire up the grill.  Before long we had a whole bunch of kabobs and corn on the cob.



Brian did a great job on the grill. Nothing was burnt and the meat was nicely done. The only thing that surprised me was that they didn’t season any of it. My wife was really surprised to hear me say that. There was a time when I didn’t season anything. I think they might not have seasoned anything because my cousin Eric is even fussier than me in some areas. He didn’t even want his meat touching the onions or peppers. I can identify with that. I used to be the same way when I was younger. Anyway, even without seasoning the peppers, zucchini, and squash weren’t bad. When we’ve made grilled peppers before we always used oil and seasonings which made them a little slimy. I actually finished everything on my kabob. I’ll have to try zucchini and squash again sometime. I didn’t love them, but I can definitely do them again.

I spent a few more hours visiting before I made the two hour trip back to my wife. It was a great time and I’m so glad I finally got to hear my Uncle Peter play with one of the 3 bands he is currently playing with.


Cinnamon Peppers?

We had more leftovers from the party this weekend. This makes 4 days in a row I’ve had burgers on the grill. I’m not complaining – I love burgers. However, I am definitely looking forward to something different tomorrow night. Even though the main entree was the same, I did decide to change up the side a little. We had a few peppers leftover and I thought I would try to experiment a little. Since I like cinnamon so much, and it is a little hot and goes well with sweet things, I sprinkled some cinnamon on the peppers after I gave them a thin coating of olive oil.

Well, they didn’t quite turn out like I had hoped. I did use less olive oil than the last time I tried the peppers so they weren’t as slimy, but the cinnamon didn’t really work like I expected it to. Perhaps I needed to include some additional spices as well. I’m not sure. I just know it didn’t help them any. I didn’t dislike them, but I didn’t like them either. I need to experiment a little more until I find a way to prepare peppers that I do like.

Any suggestions on how I can prepare a better pepper?

More Color On My Plate

So my wife’s pottery group came over for dinner this evening. It was kind of last minute, so we figured it would be easy to throw some chicken on the grill. I had found a pepper recipe just this morning so it seemed like the perfect chance to try it. If I didn’t like them at least they wouldn’t go to waste. I made southwestern chicken and also some Italian chicken marinated in Italian Dressing.

If you don’t have a BBQ pan for your grill, I suggest you get one. It made it very easy to cook the peppers and keep them off the grill itself so they didn’t burn.

Members of the pottery group brought some salads and such to round out the meal. I wasn’t going near salad, but one of them had a carrot vinaigrette. Since I liked the honey glazed roasted carrots I decided to try some.

I let the peppers cook as long as the chicken since I’m not really sure how long they cook.  As far as I could tell, they looked about the same as any picture of peppers that I’ve seen so I figured they were done.

So when it came time for dinner, I had the most color on my plate than I can recall having in a very long time. I had a southwestern chicken sandwich, carrot vinaigrette, and roasted peppers. OK, maybe I didn’t take a lot of them, but I wasn’t sure I’d like them.  Well, I didn’t like the carrots at all. The peppers were interesting. I didn’t care for the texture. I’m not sure if it’s because they were slimy or crunchy. That made it a little hard to take. However, the taste was not bad. I won’t say I like them, but I do think I can work with them. Maybe a different recipe or maybe cooking them a little more (or less) to change how hard or soft they are.

Do you have any suggestions on how I might prepare peppers so that  will like them? Let me know.

Tri-Color BBQ Bell Peppers Recipe

My wife and I picked up a pepper the other day and today one of the blogs I checked out had a recipe for peppers and I figured it was perfect timing. My wife was having some company coming over for dinner as part of a pottery group she belongs to. That seemed like a great time to break out the southwestern grilled chicken and also try out some grilled peppers. So without further ado, here is the recipe.


  • 6 medium bell peppers ( red, yellow and orange )
  • 1 tbsp. ground cumin
  • 1 tbsp. olive oil
  • 10 whole garlic cloves


  1. Place all ingredients in a large, food-safe bag and shake to coat the peppers well.
  2. Cook in a BBQ pan or foil packet on the grill until cooked to your liking.

Eat and Enjoy! Serves 4

via Clean Eating Recipes | Clean Eating Tri-Color BBQ Bell Peppers.

Grilled Sweet Potato Fries Recipe

Last night we decided to grill up a few burgers and enjoy some time by the pool. Usually we would make up the more traditional french fries to go with them. Instead we opted to make some sweet potato fries. We’d done them before in the oven, but since it was rather hot, we figured it would be nice not to have to fire up anything in the kitchen. Based on the results, my wife and I agreed this will probably be the new standard side to our burgers. You’ll notice two piles of fries. Each was done a little differently so I could try some experimenting, which is kind of my thing.

On the left you’ll see the ones made with the basic recipe for the oven fries we made before. Here is the recipe.

  • Cut sweet potatoes into relatively small wedges (they cook quicker)
  • Toss potatoes into a Zip-Lock bag with a small amount of olive oil
  • Add chili powder
  • Add salt and pepper to taste
  • Shake bag around until all potatoes are evenly covered
  • Place them on the grill and turn every few minutes. Cooking time will vary based on how thick they are cut and how hot your grill is

We didn’t leave them on the grill quite long enough for how thick some of the fries were so a few of them weren’t as soft as they should be. Other than that, they were delicious as we expected. They probably could have used a little more chili powder – Now there’s a sentence I never that I’d be using!

The few fries you see on the left were a little more interesting. I was going to cook them in maple syrup as suggested in the comments of my Honey Glazed Roasted Carrots Recipe. When I mentioned that to my wife Linda, she said she had heard they were good with brown sugar and then dipped in maple syrup. I never did dip them, but here’s the recipe for them anyway.

  • Cut sweet potatoes into relatively small wedges (they cook quicker)
  • Toss potatoes into a Zip-Lock bag with a small amount of olive oil
  • Add light brown sugar
  • Shake bag around until all potatoes are evenly covered
  • Place them on the grill and turn every few minutes. Cooking time will vary based on how thick they are cut and how hot your grill is

These fries didn’t quite come out as flavorful as the others. Perhaps I should have gone back in the kitchen for the maple syrup. Maybe they needed some additional seasoning like salt and pepper. I’m not sure. I’ll have to try them again and see.

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