Vacation Grilling

The view from our balcony

 This isn't so much an exact recipe post. It's more of a "what we ate on vacation" kind of post. But the weekend was filled with such delicious foods (mostly made by my husband) that I had to share it.

Since we didn't go away this summer, we took a long weekend this month and went to the beach. It turned out to be a fabulous weekend with near perfect weather and, since it's off-season, no crowds. We rented a small ocean front condo with a full kitchen and with the full view of the ocean right on your balcony, who wants to go sit inside a restaurant for dinner? There also happens to be a grill...

As I have said before, our current housing situation lacks any outdoor space and with that is included a serious lack of anywhere to grill (except on my grill pan on the stove, but it's just not the same). Mike also happens to be spectacularly proficient at grilling without the ability to indulge in this expertise as much as he'd like. Therefore, when presented with breathtaking ocean views and a grill, he grills.

The morning we left, I marinated chicken in olive oil, rosemary, thyme and garlic. (This marinade idea was given me by two good friends who happen to be some of the best cooks I've known.) We also bought steak and packed them and the chicken in the cooler (we drove, obviously, or this would never have worked) I also packed bruschetta, really excellent Parmesan cheese, grapes, apples, olives, bread, salami, wine, potatoes, and vegetables.

When we arrived that first night, I sliced up the potatoes length-wise and thinly and brushed them with olive oil and seasoned them with rosemary , salt and pepper. I also sliced up a couple of bell peppers and an onion (in large slices so they won't fall through the grill grate) and Mike grilled them, the potatoes and the chicken. It was delicious. The chicken had great flavour, the potatoes were like steak fries but better and the peppers and onions had that great charred taste. It was a delicious way to start our little vacation.

Potatoes in olive oil and spices

The following day, we ate lunch in too. It was really an assembling of things we had bought (not made) but it was still delicious and we still had the beautiful view.

Lunch! (Olives are in a separate bowl b/c I hate them and they pollute the other food)

One of the other nights we were there,  we grilled the steak...

Before grilling them, Mike brushed each side with butter and then seasoned it with salt and pepper. I made mashed potatoes with garlic and rosemary and we grilled more veggies. It was sensational! The steak was unbelievably delicious.

That's Parmesan cheese in the background, not butter

We did manage to save some to have steak and eggs the next morning; also delicious.

Sorry there aren't any real recipes, but since it was so good, I wanted to share it anyway. We had an excellent time and were properly refreshed for the upcoming autumn months. I already have a plan to get back into some serious cooking. Cranberry season is coming so I am planning on making cranberry sauce. I also want to try out a few more soups as the cold weather comes upon us. If I like any of them, I will definitely post them, hopefully sooner rather than later.

Spinach Strawberry Salad

A few weeks ago, we ate at this little hotel restaurant with barely anyone in there and no front door. You actually had to go into the hotel entrance and down a long hallway to even get to the restaurant. I was not expecting much. But since it was late, we were staying at this particular hotel, and we did not feel like driving all over, we ate there. More proof, if proof were needed, that you shouldn't judge a restaurant by it's entrance. It was incredibly delicious and super fast. Their portions were also enormous and forewarned by our friendly waitress, we easily split an appetizer and entree between the two of us.

On a side note: This is our standard we're-not-that-hungry or let's-save-money-but-still-eat-out strategy. If you both have similar tastes, this works especially great when away on vacation or at restaurants that serve huge portions.

Anyway, the appetizer we ended up getting was a spinach and strawberry salad with pecans and goat cheese. It was so tasty and looked so simple that as soon as I got home, I tried it myself. The only difference is that I added chicken. It is just as delicious and such a simple and quick, but still healthy meal that I had to share it.

Strawberry Spinach Salad

1 bag baby spinach
10 large strawberries, washed and sliced
1/2 cup pecan pieces
2 chicken breasts, cooked and sliced
1 small log goat cheese, broken up into bite size pieces
Trader Joe's Champagne Vinaigrette or favorite light vinaigrette


After dividing the spinach onto two separate plates, line each plate with strawberries. Any extra strawberries place on top of spinach bed (or eat them yourself).

 
Place chicken pieces on top of each spinach bed, followed by pecans and goat cheese pieces. Lightly pour vinaigrette over the top. Enjoy.

Notes: I cooked the chicken on the grill pan with a little bit of olive oil, basil, rosemary and thyme, salt and pepper; 3-4 minutes per side until cooked through. It is packed with flavour and so easy to make that I make a bunch of it at once and use it in everything. Also, goat cheese is creamier than feta so it doesn't really crumble, just so you know.