Today Ground Up Gourmet got its second submitted recipe!
I still haven’t gotten around to making Beer Cheddar Cheese soup, sorry Leah.
I haven’t stopped cooking in the last few weeks, that’s for sure. I’ve had some failures along the way including my prosciutto rolls stuffed with roast asparagus, mozzarella, and herb filling. I thought it was going to be a flavor bomb but it turned out to be lacking texture and just plain BLAH. I’m definitely going to tackle that one again.
So I don’t even know what exactly to call this dish. As you can see from the picture the basic cooking theme of the night was throw everything on the grill and see what happens.
For me, nothing tastes quite like summer as much as fresh cilantro.
Whether it’s mixed into a homemade salsa, thrown into a black bean salad, or just sprinkled on top of any dish. I am always looking for new and creative ways to use it in my recipes, especially outdoor summer BBQ style!
I have made a similar recipe for fish tacos using grilled tilapia but chicken is something you’d be more likely to have on hand, and proves how versatile recipes can be.
The first time I whipped this little number up was while I think I was supposed to be studying. Food distraction = the best justification for procrastination. This dish requires a few components that you need to address separately but it is still very simple to do. Honestly, the hardest part of this dish proved to be finding the aisle with jelly – no joke, it took a good 10 minutes.
Some of our viewers from the Boston area might be a little mislead by this post due to the fact that “Smokeshow” is in the title (sorry we are no
Barstool Sports). Our Launch party with some up and coming artist is still in the works though don’t worry.
Ahh yes Thursday nights at College. Some of the “bros” and I decided to take the night off from going to “Club Skel” and stay in to play some quality Xbox and order crappy Chinese food.