Foggy Days, Foggy Dinner

A cold foggy day warmed by food from grill and the oven to warm your belly and your house. This dinner is a great way to wind down your day an into an evening spent cuddled in a down comforter a spoon, and a pint of Ben and Jerry's by your side.

Chris' Spiced Extra Juicy Chicken

Chris' Spiced Extra Juicy Chicken
2 medium to large chicken breast
1 Teaspoon Paprika
1 Teaspoon Garlic Salt
1 Teaspoon Cracked Pepper
1-2 Tablespoon Sriracha sauce (watch out its spicy, so you can add more or less)
1 tablespoon Worschestire sauce
1/4 cup dark beer

Marinade:
Season each chicken breast side lightly with garlic salt, paprika, layer each side with cracked pepper. Call it my three layer system. Spread each chicken breast with Sriracha Hot Sauce, Worsterchire, and beer. Place marinade and chicken in sealed plastic bag and refrigerate for 1 to 24 hours.

To Grill:
Prepare Grill by stacking charcoal into a pyramid shape, but before it is stacked, tightly roll a peice of non-toxic paper, soak it in lighter fluid, put it in the center of charcoal pyramid and then continue to stack pyramid of charcoal, follow instructions on lighter fluid on how to light the grill. Once charcoals are hot, or glowing red, place chicken on grill, lightly oil grill first. Pre-heat oven to 300. Cook chicken on grill about 4 minutes on each side. Place chicken in skillet, put chicken in oven an bake for an additional 5-10 minutes. Remove and let cool for 5 minutes, cut and eat. Good enough to eat with no sauce and dip lightly in sauce from Asparagus with Red Veggies and Gorgonzola medley below.

Asparagus with Red Veggies and Gorgonzola Medley

Asparagus with Red Veggies and Gorgonzola Medley
1 bunch of asparagus, with rough ends chopped off
4 medium sized beets
1/2 cup cherry tomatoes
1/8 of a medium onion or shallot, sliced thin
4-5 tablespoons olive oil
1 teaspoon fresh grated lemon rind
salt and pepper to taste
1/3 cup crumbled gorgonzola cheese

Roast Beets:
Pre heat oven to 400
Chop head off of beets and scrub well
place unpeeled  beets in pan fill half way with water and cover tightly with aluminum foil.
Place on oven and cook for about an hour or until beets are tender to poke fork through easily.
Remove from oven, let beets cool until warm to the touch. With clean hands gently peel off skin of beets, chop beets into chunky slices and cool in fridge until ready to use.


For the of the Medley:
Season asparagus, tomatoes, and onion with salt and pepper, lemon rind and drizzle with olive oil. Mix well and refrigerate for 20 minutes or up to an hour in small casserole pan.
Preheat oven to 400. Remove veggies from refrigerator. Add beets to casserole pan (Don't have to mix, will color other veggies pink). Sprinkle top of veggies with gorgonzola cheese. Bake in oven for about 15 minutes or more depending on thickness of asparagus until are tender.
Serve with Chris' Chicken and dip chicken in sauce from veggies