I’m not sure what is happening elsewhere, but around here, last night got cold. I woke up this morning and was saddened to realize that I needed to get out a sweater and coat for work today. Not cool, Mother Nature.

Especially uncool because my husband has officially declared it grilling season again. This is a pretty happy time in the Myrick household. Even the torrential downpours last night would not deter him now that it is grilling season – he simply rolled the grill under our deck and went to town making blackened chicken.

Two weekends ago, we went a little nuts with the grilling, making burgers one night and chicken skewers the next. But they are were both awesome, so who cares. So awesome that I’m going to share them both with you, even though I only have pictures of one.

Turkey and Cheddar Burger (from Food.com)


  • 1 lb ground turkey breast
  • 1 small zucchini, shredded
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup minced red onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • lettuce and tomatoes for topping
  • whole wheat hamburger buns


Combine turkey, zucchini, cheese, onion, salt, and pepper in a bowl. Form patties (we got 5 out of this mixture). Grill until cooked through, about 5-7 minutes per side. Top and serve with any sides. We did steamed mixed veggies, along with homemade, stove top mac and cheese, which was delicious and so easy.  (NOTE: I doubled the cream for the recipe; triple the cream and double the cheese and butter if you are going to make a whole box of pasta.) This is the meal I don’t have pictures of, but I’m sure you can imagine what burgers, mac and cheese, and veggies looks like on a plate.

Greek Chicken Skewers (adapted ever so slightly from A Hint of Honey)


  • 1.5 lbs of boneless, skinless, chicken breast, cut into small pieces/cubes
  • 4 tbsp extra virgin olive oil, divided
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp freshly squeezed lemon juice (a little less than one whole lemon)
  • 1/2 red onion, cut into quarters
  • 1 green bell pepper, cut into pieces
  • 1 red bell pepper, cut into pieces
  • 1/4-1/2 sugar snap peas, cut in half
  • skewers


1. If you are using wooden skewers, soak for 20 minutes prior to use.

2. Coat chicken pieces in 2 tbsp olive oil, garlic, oregano, s&p. Marinate for 30 minutes or more. Whisk together the remaining 2 tbsp olive oil and the lemon juice in a separate bowl. Set aside for grilling.

2. After allowing chicken to marinate, thread the skewers, alternating chicken, peppers, and peas. Sprinkle with some more s&p if you wish. Place on grill and watch carefully, turning occasionally while basting with olive oil/lemon mixture.

We enjoyed these alongside some hot dogs and white rice for a simple, yummy dinner on a lazy Saturday afternoon.

photo 2

Now go get that grill started! Don’t forget your snow boots.