Check out some of the sunrises I've gotten to watch during my drive to work.
God does an amazing job, eh?
On another note, Billie and I are working on becoming grill masters. As much as I love the idea of our new grill, it scares me. A lot. Every time I walk by it, I expect flames to jump out.
Last week, we grilled pork tenderloin and sweet potato wedges. Both great recipes.
Then Billie left me in charge of these babies while he ran to the store...
So far, my grilling attempts can be summarized in one word: burnt.
Hopefully I'll get the hang of it. Until then, we won't be having anyone over for burgers.
Copied from: Paleomg.com
- 1 sweet potato or yam
- 2 tablespoons choice of fat (I used olive oil but you could use coconut or whatever else)
- juice of 2 limes
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- salt and pepper, to taste
- Place your sweet potato or yam in a large pot with water that completely covers it.
- Put your pot over medium heat and let the sweet potato cook until you can poke it with a fork and it’s nice and soft. This took about 15-18 for my large sweet potato to cook through.
- Once your pull your softened sweet potato out of the water to cool, heat up your grill.
- When your sweet potato has cooled, cut it into wedges. The size or shape doesn’t matter, just that you love how they look.
- Toss the sweet potatoes in a bowl with the remaining ingredients.
- Place on the top rack of your grill to cook for 15-18 minutes, depending on the thickness of the sweet potatoes. Turn them over half way through cooking.
- When the sweet potatoes have a bit of char to them and nice grill marks, place them on a plate and sprinkle with a bit more salt and chili powder while still hot.
- Let cool so you don’t burn every taste bud you have
You could bake these in the oven as well, just bake them at about 400 degrees for 10-15 minutes, turning them over half way through.
Tangy Grilled Pork Tenderloin
Original recipe makes 6 servings
- 2/3 cup honey
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
- Prepare the grill for indirect heat.
- Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.