After this tough winter, I am ready to spend each weekend out at the grill! The same grill that was covered in snow about 3 months ago is now fired up and cooking!
Because I don’t have time during the week, I tend to grill two or 3 proteins and a bunch of veggies on Saturday or Sunday. I use them to make meals through Wednesday like tacos, Asian noodles or just plain leftovers.
As I posted on my Facebook page earlier this weekend, I grilled up some pizza last night! I used a frozen crust, from Against the Grain (which is amazing!) and then topped it with fresh mozzarella and cheddar with marina. One pizza stayed cheese and the other was Hawaiian. I delegated and had my husband cut up a fresh pineapple (he likes to eat around the core after) and then sliced up some ham lunch meat. I use Hormel’s Natural, which is gluten and nitrate free. You can use any pizza you want, even a whole frozen pizza and grill it instead of heating up your house with your oven and less clean up needed too!
Our house has gone completely gluten free because my son’s blood tests showed that he is still getting a trace of gluten and because I switched kids’ lunches a couple of weeks ago and gave the child with celiac a wheat roll. The aftermath made up my mind to go to a completely gluten free house. Tim is still allowed his beer. Paul won’t try drinking that yet 🙂
Think simple this summer. Grilling doesn’t have to be complicated. Grill a frozen pizza. Grill ears of corn (with husks on after soaking in water for at least an hour). Grill hot dogs. Grill peaches. Grill whatever you like. As I usually say, hopefully I will post more about what we are cooking at the Ericson house!