Y’all…it is HOT down here in Texas. And while it’s not even been 100 degrees yet this summer, it still feels ridiculously hot. Our house? It’s pretty big, and so open. Even with 2 A/C units, we are finding it very difficult to keep the house as cool as we’d like. So, turning on the oven?
Um, I’d rather not.
I already cook three or four times a week for my side job as a caterer these days, so any additional cooking at home just feels like torture.
Please tell me I am not the only woman who sometimes feel too exhausted to cook and almost too exhausted to go OUT to eat?
Okay, I can’t fathom being the ONLY one, so, I have you a quick and easy solution.
A lot of ladies are a bit timid of the grill, as men seem to claim it, and act as if you need certain level of testosterone to make it function.
This is not true, girls. It’s basically a big, dark, less clean oven. Sure, you can put meat or veggies straight on it, but you certainly don’t have to. One of my favorite tricks is to use a disposable roasting pan. Quick clean up, quick prep, quick eating. ONE PAN. NO DISHES. You can thank me later.
Another thing you can thank me for? al fresco. Yep, the chicken sausage gurus. al fresco has once again reached out to me here at doughmesstic, asking me to share with you the ways in which I use their products (and do I ever.) They have a line of fully cooked chicken sausage, and in SO many great flavors. From Roasted Garlic, to Buffalo Style with Bleu Cheese, to the flavor I chose: Sweet and Smoky BBQ. It’s the simplest meal to throw together – just cut up a package or two of the al fresco, chop a couple of onions, some peppers, toss it all with some garlic and onion powder, then top the whole pan with pats of butter. Add a foil top to the pan and place it outside on the grill, toss it every ten minutes or so, and when the veggies are cooked to your liking, sit down with a plate of rice and add that grilled goodness.
Sweet and Smoky Chicken Sausage Garden Grill
- 1-2 packages al fresco Sweet and Smoky Chicken Sausage (fully cooked), cut into pieces
- 3-4 ripe green peppers, chopped
- 2 ripe red peppers, chopped
- 1 large sweet onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons butter, cut into pats
- Place all ingredients, save for butter, in an aluminum disposable pan. Toss to combine. Top with pates of butter and cover pan with tin foil. Place on 350 degree preheated grill.
- Toss occasionally while grilling. Remove from heat when vegetables are cooked to desired tenderness. Serve over rice, if desired.
More about al fresco:
While al fresco does carry a full line of pre-cooked chicken sausages, they’ve got SO much more to offer. Meatballs, uncooked sausage, patties that make incredible burger options, and other great ideas to add a bit of pizzazz to your humdrum weeknight meals. It’s also so much better for you! Give them a try!
As for the fully cooked sausages I used, just take a look at what you are getting…
- Made with lean, skinless chicken meat
- 70% less fat than pork sausage (USDA)
- 30% less sodium than pork sausage (USDA)
- Gluten free
- Fully cooked – ready in minutes
For more recipes ideas, you can find them easily on the al fresco site. Browse around! I think you’ll be pleasantly surprised!
Disclaimer: As mentioned above, I am working with al fresco in order to bring you this post. All thoughts and opinions are my own.