Now that the days are finally warmer and daylight savings time has given us an extra hour of light in the evenings, you’ll be noticing the smell of grilled food in the air when you step outside in the evenings. It’s very difficult not to get the urge to grill and eat outdoors when that happens.
Many people switch to paper plates and other disposable items when they eat outdoors, but all of those disposables take their toll on out environment. Did you know that it could take up to 250 years for a plastic cup to decompose?
It doesn’t take much to take your indoor table wear outdoors. Here are some suggestions.
• Use cloth tablecloths outside. Purchase inexpensive ones at yard sales or thrift stores if you don’t want to get BBQ sauce on your good tablecloths.
• Take your everyday dishes and everyday utensils outside. It’s easier to cut and eat a really good grilled steak off a real plate than it is a paper plate anyway, isn’t it?
• If you’re having a group of people over and you don’t have enough durable plates, you could spend a lot of money on “green” compostable, biodegradable plates, but it would be less expensive to go to the paper plate isle in your grocery store and buy the Classic White Chinet plates. They are made from recycled materials and biodegrade in the home composter.
• If you use plastic utensils and cups for a big group, there’s no need to throw them away. Place a bin in an easy to find place and let your guests know to put them in the bin when done. Throw everything in the dishwasher and reuse a second, third, who knows how many times.
Now, for what you’re going to put on that grill. Here’s a fabulous recipe from allrecipes.com that adapts throughout the spring and summer depending on what seasonal vegetables are available.
Yummy Honey Chicken Kabobs
• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• various vegetables cut into 1-inch pieces
1. Whisk together oil, honey, soy sauce and pepper in a large bowl. Reserve a small amount for when you’re grilling and then add chicken and vegetables to marinate for at least two hours.
2. Place chicken and vegetables on skewers.
3. Lightly oil grill and grill kabobs for 12 to 15 minutes, brushing with reserved sauce. They will be cooked when the chicken juices run clear.
Vegetables that can be used
• Cherry or grape tomatoes
• Yellow summer squash
• Anything you want