We take our BBQing serious in our house. Like, seriously serious. So serious that the first day the snow somewhat melted in February, we had our first BBQ of the year.
We host people weekly for BBQs. We invite friends and family over, make a feast and everyone always eats too much. It’s fabulous. Even our date nights usually consist of BBQing at home and then cuddling up to watch some good old fashioned wrasslin!
We’re actually moving into a 3-bedroom house in like, 2 weeks. Actually, less than 2 weeks now…I guess I should start packing, eh? Anyways, we’re going to have SO much space, and honestly – the thing we’re both most excited about is the massive backyard. It’s going to be great for Dusty to run around in, but also for us and our love of BBQs!
…and with a backyard, Mike will be able to continue BBQing in his underwear, with a little more privacy. 🤭
We are already contemplating if we should get a second BBQ…or maybe a smoker? Or maybe we (read: he) could build one? Hmm..ok, back to what I was talking about!
Our BBQ menu is pretty standard. We do the usual: burgers, hot dogs, sausages…steak or ribs when we’re feeling fancy. LOL We usually throw some veggies into the BBQ tray with some EVOO, salt and pepper – simple, yet delish!
I leave the BBQing to Mike, but sometimes I’ll make the sides in the oven. I recently tried out a new recipe to make our veggie intake a little more fun and flavourful! The best part? Clean-up was a breeze because they’re made in little foil pouches!
Garlic Parmesan Potatoes & Broccoli
Makes: 4 servings
Prep: 10 minutes
Cook: 12-14 minutes
What you’ll need:
3 minced cloves of garlic
3 tablespoons of olive oil
1 tablespoon of Italian seasoning
¼ teaspoon of Kosher salt
5 cups of broccoli floret
16 ounces of baby potatoes halved
(the smaller the taters, the better as they’ll cook evenly with the broccoli)
¼ cup freshly grated Parmesan cheese
Freshly ground black pepper, to taste
Optional: 2 tablespoons chopped fresh parsley
What you’ll do:
• Preheat the oven, of course. 400 degrees F.
• Grab a small bowl and whisk the olive oil, garlic, Italian seasoning, salt, and black pepper.
• Prep the pouches. Cut 4 sheets of aluminum foil, 12-inches long…ish. Divide the broccoli and taters evenly in the center of the 4 sheets. Try to keep it in a single layer – that helps with even cooking.
• Fold up the sides of the foil, creating an open pouch. Drizzle the garlic olive oil mixture over the taters and broccoli.
• Fold the final sides over, closing the pouch completely.
• Put all 4 foil pouches in a single layer on the baking sheet and pop them into the preheated oven.
• Let those bad boys cook for about 12-14 minutes, depending on your oven.
• When fully cooked, carefully open the pouches. You can either sprinkle with the cheese right in the pouch or transfer all four pouches into a bowl and sprinkle with the cheese there. Your call. Here’s where you can add the parsley if you want, too.
Boom. You’re done and trust me – you’re going to love it!
We cracked open a few RODENBACH Caractere Rouge with dinner and it was honestly the perfect pairing. The RODENBACH Caractere Rouge is “an extremely complex and refined fruit ale” which was not only great with dinner, but delish to keep sipping throughout the night. In our no-AC apartment, the summer nights can get VERY warm, so the RODENBACH Caractere Rouge is a great thirst quencher!
Until next time, cheers!
Disclosure: I was gifted the RODENBACH Caractere Rouge, but all views are my own and I’m telling you – if you like garlic and parmesan cheese, you HAVE to try this recipe!