Getting my grill on

Kristy Dean Cole  Confession of a Baking Queen
Kristy Dean Cole
Confession of a Baking Queen

One of the perks of summer, is the almighty grill. Personally, I grill year round but primarily spring into fall, but most folks play grill master only during the summer months.

There is something about the ease in which a late summer dinner can be prepared on the grill. I love thin cut steaks, plump breasts of chicken, and skewers of shrimp flavored on the grill. Most of my sides are simple: an ear of corn, maybe a potato, and a few slices of tomatoes and cucumbers from the garden. In a matter of 15-20 minutes, dinner is done and barely any cleanup is required from the grill.

I have even discovered simple desserts such as skewers of fresh strawberries their sweetness caramelized by the grill, or halves of peaches with a pat of butter and brown sugar.

I imagine compared to comfort foods I fill up on during winter, these are very healthy dishes but here comes the truth… I also love hotdogs, and thick burgers with cheese oozing down each side with butter toasted buns paired with gobs of tater salad and brown sugared baked beans. There you go, that’s why I can’t reach a favorable weight. I’m trying though, and finding there are tons of things to put on the grill and shave calories. Well, I did add some butter and bacon, but don’t judge, it’s a start!

Cabbage is a staple in most country meals, so why not put it on the grill too! The simplicity of the recipe is something you will really appreciate, plus it’s cooked in a disposable foil pouch. You can make these in individual pouches or a large one. It’s great for camping too! If you have a summer recipe you would like to share, email kdcole1120@gmail.com

Grilled Cabbage
Ingredients:
1 head of cabbage
4 tsp.butter
2 strips of bacon
1 tsp. salt
1/2 tsp. pepper
2-3 tbsp. grated Parmesan cheese

Directions:
Chop cabbage into small slices, arrange on a sheet of aluminum foil, add butter, bacon, salt, pepper, and cheese. Fold over other side of foil to create a pouch, fold down sides sealing and creating a square. Place foil pouch on indirect heat for 8-12 minutes, turning once. Remove foil from grill with tongs and carefully open, steam will be very hot. *Can also add onions, peppers, or kielbasa sausage to pouch prior to grilling.