Lyn is on a strict diet and I am on my own for meals but she made me promise to eat healthy and none of those bachelor meals eaten over the sink to save on plates. I feel I have done pretty well for the last two weeks. Only once did I go with a meal of prepackage frozen mac and cheese from Annie’s but it was organic and not bad. I think it is hard to cook for one, not sure about you but I tend to get more inventive no creative when I cook for someone else. But on the other hand I am more willing to try something if I know that I will be the only one eating who cares if it was a failure, one learns from them. I started with this grilled chicken, sweet potato and roasted cauliflower on the side. Ok I forgot to take a picture with the cauliflower you caught me.
- 1 skinless chicken breast split
- Salt and pepper to taste
- 1 Tbsp. garlic rosemary oil (I had a lot of rosemary from the garden so infused some oil, 1 just rosemary and one with rosemary and garlic)
- Some fresh chopped rosemary.
- 1-Sweet potato and cauliflower
Rinse and dry the chicken very well
Salt and pepper rub with olive oil
Wrap in plastic wrap and refrigerate for 20-30 minutes.
Preheat the grill to high and clean off the grates
Grill trying only to turn once until done about 160 degree internally about 4-5 minutes per side.
Remove, cover and let sit for at least 10 minutes
Slice against the grain
See recipe for roasting vegetables.
Cook the sweet potato in the microwave so it is partially cooked then finish on the grill
Against the Grain
I not talking about rubbing someone the wrong way, I’m talking about the way to cut most meats so that they are tenderer a better chew if you will. We read it in cookbooks all the time: “Slice thinly against the grain.” But what does slicing against the grain really mean?
- The grain is the most important characteristic: it is the direction which the muscle fibers are aligned, and properly identifying it can make the difference between tough and tender. Take a close look at your meat, and you’ll see that just like wood, it’s got a grain.
- Grill marks are probably the lines most often confused with grain. Many a time, I’ve seen some start slicing meat at a 90° angle to the grill marks, rather than to the natural grain of the meat (which may or may not coincide with those grill marks).
- Can’t see the grain well sometime if you bend the piece of meat you can see it or a thin slice on the end and then look at the cross section for the direction. I can’t tell you how many times I look at the grain precooking and then after I grill it is sometimes hard to tell.
- Grill-Roasted Lemon Rosemary Potatoes (savorysaltysweet.com)