Hot off the grill!

 A casual, simple, and yet tasty meal can be cooked up on your outdoor grill, no matter what size!  Shrimp and vegetables, seasoned very lightly so their flavors shine.  Start with the Artichokes, as they take the longest. Trim the stem, if it looks dry, then use kitchen shears to trim the points of the leaves. After grilling, wrap in foil to keep warm while grilling everything else.  You can make as much or as little of the marinade as you like, so that you may brush the other vegetables with it, and use it as a dip when you eat the artichoke.

The shrimp is very simply seasoned, although you can add salt and/or pepper as you like.  Whenever you use wood skewers, be sure to pre-soak them so they don't burn.


Grilled Artichokes
2 large artichokes
Juice of 1 lemon
2-3 cloves garlic, crushed
1/2 cup olive oil
pepper to taste
Trim and wash artichokes, boil for 15 minutes,cut in half lengthwise, then place on hot grill, brush with olive oil mixture, turn a few times until artichokes are nicely charred, a total of about 10 minutes.

 Grilled Shrimp
1-2 lbs medium-sized shrimp, peeled and de-veined
Cayenne Pepper or Mild Chili Powder
 Juice of 1 lemon

Sprinkle shrimp with cayenne, as liberally (or not) as you like.  Thread onto skewers,place on hot grill, squeezing lemon juice as they cook, 3-5 minutes each side.

Grilled Veggies

Grape tomatoes, sweet onion, mushrooms, (or bell peppers or zucchini, use your imagination) threaded onto skewers and grilled over hot coals are a simple, tasty way to enjoy fresh veggies.  Use some of the marinade from the artichokes above, or bottled Italian Salad Dressing, or just a light brush with olive oil and a sprinkle of salt and/or pepper. 

Let everyone pile their plates with the sticks of their choosing! 
It's almost all finger food! 

The Aftermath

 

Back to Basics

Recently, there was an article online, saying that most families don't eat dinner together. That when they do, it is a hurried-up process, with members of the family each eating their own nuked, frozen meal- while texting, playing games and watching TV.

I don't get that. Well, yes, I do, because I know of people who do that. But I can't accept the idea that THAT has become the norm.
If it is then my family - all extended versions of it,is the anomaly.

We are a weird bunch, this is true. My 13 year old Cheeto-addict was doing the dance of joy when my husband brought home eggplant for dinner. My 2 year-old grandson will eat just about anything, as long as you put hot sauce on it. He also adores ketchup, mustard and BBQ sauce. His newest nickname is "Condiment".

I grew up eating sit-down dinners nearly every night of the week. My mother was not a fabulous cook, and meals were pretty basic, and -forgive me, mom- awfully bland. But it never occurred, even to the most rebellious of us kids(ie, me.), to complain about the food, get up from the table before we were excused, or ask for something different to eat.

Dinner at our house is a looser model of my dinners growing up. No phones or other personal gadgets, and you eat what is put in front of you. Period. And you can get up from the table when you are finished, provided you wash your plate, flatware and glass.

The fare, however, is what makes the dinner! Last night was basic- Hamburgers and Curly Fries. All homemade, the ingredients purchased mainly at our neighborhood Fresh N Easy. Fries were baked, not fried, and sliced fresh tomatoes, lettuce and avocado were among the accompaniments. (The Cheeto-addict HAS to put a veggie on his burger.)

The previous night was Eggplant Parmesan. When my husband brought home the 'celebrated' eggplant, I made enough Parm for more than one meal, so, Wednesday's meal was "Leftovers". I know people who turn their noses up at the idea of leftovers, but seriously, it's what gets us through the week and saves us from fast food.

None of this is possible, without help. My husband cooks, as well as my 18 year old stepdaughter. The Cheeto addict is often recruited, though he is relegated to sous chef- chopping, peeling, or de-veining shrimp. He is learning fast, and will soon be one more Master Chef in our family kitchen.

"Too many cooks spoil the broth". Not in OUR KITCHEN!