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A solution to hot food becoming cold on the plate

Archive for May, 2015

Keep Your Grilled Food Warm on the Plate

May 22nd, 2015

GRILLED CHICKEN AND VEGGIES Ingredients 4 (12-inch) wooden skewers 1 tablespoon coarsely chopped fresh rosemary 2 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon kosher salt 1/2 teaspoon loosely packed orange zest 1/2 teaspoon ancho chili powder 1/2 teaspoon freshly ground black pepper 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces 1 small zucchini, cut into 1 1/2-inch[…..]

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