Cookin w Caroline

I love getting outside to grill when the weather is warmer. Sometimes, the simplicity of grilling a protein and a veggie for dinner is comforting to me, not having to worry about pairing a million ingridients together for a side dish.

However, on the other hand, sometimes that also bores me at the same time. Last week when we grilled, I wanted to spice up our regular ole chicken and veggies. I threw together this really simple Basil Hot-Honey Crema and it ended up being the perfect compliment to this meal! I plan to make it again next time we grill, as I am sure it would pair well with various other grilled items!

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Grilled Chicken Marinade:

• 2 T Dijon Mustard
• 2 T Balsamic Vinegar or Worcestershire Sauce
• 1 T garlic or onion powder
• 1 T honey
• Salt and pepper to taste

Combine all ingredients into a bowl with a lid or a baggie. Add chicken, and shake well to combine. Let sit 15-20 mins before cooking.

Roasted or Grilled Veggies

• 1 sweet potato, peeled and cut into cubes
• 1 red bell pepper, cut into cubes
• 1 zucchini, cut into fourths
• 1-2 T Onion Powder
• 1-2 T Paprika
• Salt and Pepper to taste
• Drizzle of Olive oil

Preheat oven or grill to 400. Add the peeled and diced sweet potatoes to a baking sheet. Drizzle with olive oil, salt, pepper and the seasonings to your liking. Roast for about 15 mintues, then remove from oven or grill. Add other veggies to the pan as well a more oil and seasonings. Put back on heat and roast for 15-20 more minutes or until cooked to your liking.

Basil Hot-Honey Crema

• 3/4 c Greek Yogurt
• 8-10 basil leaves (I honestly just eyeballed this)
• 2T hot honey or regular honey + 2T red pepper flakes

Add all ingredients to a food processor or blender. Immersion blender also works. Combine and taste. Add more of whatever is needed to your preference!

I like to serve everything in a bowl. Veggies, top with chicken and then add the Crema!

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This turned out so great! Can’t wait to try it on more grilled goodies this summer.

Enjoy!

xoxo