Hey, so I haven't really posted about anything besides travel recently. Seeing as my blog is called "Go Eat Listen See", I thought it would be nice to touch a bit on the "Eat" and "Listen," since food and music are both kind of awesome.
Since it's grilling season, I wanted to share my favorite grilling recipe at the moment. I've pretty much perfected the chicken breast on the grill. Heat up the grill to medium temp, grill for a total of 8-12 minutes, depending on the size of the piece, flip the chicken over halfway, badda bing, juicy chicken. Just DON'T overcook it. And keep the lid closed, except to flip it.
One of the tastiest ways to enjoy grilled chicken breast is in a fajita.
So here's what you do:
You can marinade your chicken breast for maximum flavor, although you don't really have to. The marinade I like to use for this is one I found in the little Weber cookbook that came with our grill. It contains:
1/4 cup olive oil
3 Tbsp lime juice
2 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 clove garlic, minced
1/2 tsp shugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cumin
Put your chicken breasts in that (this amount is for 6 boneless chicken breast halves, about 6 oz each) and let it marinade for a few hours or overnight. Or, again, if you don't to marinade, you don't have to. Just season it with some salt & pepper and whatever else you want.
What makes these fajitas so yummy is actually the vegetables. A vegetarian could actually enjoy this without the meat. Here are the vegetables I use:
1 onion, cut into thick slices (1/2")
2-3 firm tomatoes, cut into thick slices (1/2")
1-2 red, yellow or orange bell pepper, remove stem and seeds, cut into quarters
Ok, you want to actually place these veggies directly on the grates of your grill. Not in a pan on the grill, actually on the grill. And your grill should be preheated to medium heat, which is around 350 - 400 degrees.
Your chicken and onion will want to be on there for about 8 to 12 minutes. The tomatoes and bell pepper will take about 6 to 8 minutes. Flip them halfway through. You can heat your tortillas on the grill too, if you want. Just wrap them in some foil and throw them on there.
Once everything is cooked, cut your chicken and peppers up into slices and you can cut up the tomatoes and onions into more bite-sized pieces too.
Put some of all of that good stuff in a tortilla, along with some avocado & salsa and eat it up.
YUUUUUUMMMMM. Here's a photo of some we made in Dubuque this summer.
I have some catching up to do on my blog, music wise. So, here's a couple of treats from the last year or so.
Alt-J is a newer band from England and they released their debut album last year.
Since it's grilling season, I wanted to share my favorite grilling recipe at the moment. I've pretty much perfected the chicken breast on the grill. Heat up the grill to medium temp, grill for a total of 8-12 minutes, depending on the size of the piece, flip the chicken over halfway, badda bing, juicy chicken. Just DON'T overcook it. And keep the lid closed, except to flip it.
One of the tastiest ways to enjoy grilled chicken breast is in a fajita.
So here's what you do:
You can marinade your chicken breast for maximum flavor, although you don't really have to. The marinade I like to use for this is one I found in the little Weber cookbook that came with our grill. It contains:
1/4 cup olive oil
3 Tbsp lime juice
2 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 clove garlic, minced
1/2 tsp shugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cumin
Put your chicken breasts in that (this amount is for 6 boneless chicken breast halves, about 6 oz each) and let it marinade for a few hours or overnight. Or, again, if you don't to marinade, you don't have to. Just season it with some salt & pepper and whatever else you want.
What makes these fajitas so yummy is actually the vegetables. A vegetarian could actually enjoy this without the meat. Here are the vegetables I use:
1 onion, cut into thick slices (1/2")
2-3 firm tomatoes, cut into thick slices (1/2")
1-2 red, yellow or orange bell pepper, remove stem and seeds, cut into quarters
Ok, you want to actually place these veggies directly on the grates of your grill. Not in a pan on the grill, actually on the grill. And your grill should be preheated to medium heat, which is around 350 - 400 degrees.
Your chicken and onion will want to be on there for about 8 to 12 minutes. The tomatoes and bell pepper will take about 6 to 8 minutes. Flip them halfway through. You can heat your tortillas on the grill too, if you want. Just wrap them in some foil and throw them on there.
Once everything is cooked, cut your chicken and peppers up into slices and you can cut up the tomatoes and onions into more bite-sized pieces too.
Put some of all of that good stuff in a tortilla, along with some avocado & salsa and eat it up.
YUUUUUUMMMMM. Here's a photo of some we made in Dubuque this summer.
I have some catching up to do on my blog, music wise. So, here's a couple of treats from the last year or so.
Alt-J is a newer band from England and they released their debut album last year.
And another Alt-J
The videos are great too.
And I'm not sure if I've mentioned my love of Dan Mangan in this blog. He is Canadian, from Vancouver, and he is a wonderful songwriter with this warm, gravelly voice.
Here's something glossy and studio produced and then another something live and acoustic. Enjoy!
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