Glazed grilled chicken

Hot April so far. In the 90s here. So I stopped eating pasta because I just can’t stand the idea of eating something hot and heavy. I opted for grilled veggies and marinated chicken or hamburger. 

I wonder how do you grill in NYC without burning the entire unit? I guess you can use one of those indoor grill pan. I actually have a nice one for the winter, but it just ain’t the same my friends. I love grilling because it is a very healthy choice of cooking, even thought it can also be carcinogenic. 

I am actually not the one grilling. Shawn is. Ahahahah! Is it that weird, this gender phenomenon of equaling men to the grill. It’s such a machismo activity. I just don’t like to get hot and sweaty. 

Grilled orange glazed chicken

two big chicken breast 

two full big tablespoons of orange marmalade or apricot or pineapple

one full tablespoon of mustard

1/4 cup of soy sauce

Fresh pineapple cut in slices 

Green and red peppers (1 each)

mushrooms (one box)

For the chicken

put all ingredients in a bowl mix and blend very well. Place the chicken in the sauce and marinate the meat for one hour or longer if desire. Place in the fridge. 

In the meantime prepare all the vegetables for the grill by using a long wooden stick. Make sure to wet the stick because it prevents from burning on the grill. The peppers can be cut in squares while you can keep the mushrooms intact. 

The pineapple was simply cut in long slices and placed on the grill until it became gold and crispy. You can also try this other version I found on one of my favorite food blogs. I think she adds cinnamon on top. I just kept mine simple. 

After one hours you can place your meat, #veggies, and fruit on the #grill. The meat can take up to 20 minutes. It should be juicy inside and ‘glazy’ outside.

You can top the chicken with fresh pineapple or the grilled one. There is really no order on how to eat it.

 

Wheat pasta with broccoli

Oi, oi. I went for a 25 minutes jog yesterday around my house. It was beautiful. Perfect weather high 70s, the sun about to vanish in the horizon. Finding ways to be active and enjoying it is a must. Try to take a walk you will be amazed to discover things you never knew existed. It is like being a child.

For dinner I am making wheat pasta with broccoli.
One funny myth or fact. I had a discussion with my friend Mel on how to properly cook veggies such as carrots and broccoli. I said, “cook them until they are saggy and yummy” and she said,”that is disgusting. They need to retain their crunchiness”. Apparently in Italy we like them soggy and saggy, in the States crunchy or I would say uncooked. I like too cook mine so that I can mash them with the touch of a spoon. So first rule cook a bag of frozen broccoli until they are soft.

One bag frozen broccoli
Garlic 3 cloves
Dry red pepper
Olive oil
Wheat pasta
Parmigiano

In a hot pot with olive oil cook garlic with broccoli and pepper. Cook pasta according to package information.
When broccoli are done take half and mix or put in the blender until you get a smooth paste. Take the pasta once cooked place it in a bowl with the paste and broccoli. Add cheese and you got a dish!!!

Orecchiette pasta is ideal, but I just like all pasta!!!