April brought us Easter and while we remember the sacrifice that Jesus made for us and what that means, my family has traditionally celebrated that time of year together by throwing something on the grill. As far as we were concerned, we were all done with winter and definitely ready for warmer weather. The temps may not have been ideal for grilling; but we didn't care.
Jamaican Jerk Pork
and grilled asparagus
It was an amazing meal.
All good meals should end with dessert, right?
Our strawberry shortcake trifle had angel food cake, fresh strawberries and whipped cream. I made the whipped cream from scratch using cream from a local dairy; but, I cheated and used a boxed angel food cake with a can of crushed pineapple. It was easy and tasty.
My stepdaughter brought over the Easter cake that she made. I had been seeing this on Pinterest and I guess she had, as well. How cute is that?
The grilling did not stop with Easter. Next up was Key West Grilled Chicken from Iowa Girl Eats. Delicious!
Thankfully, we made quite a bit of it so we could have it as an entree and I could throw some of it into a salad.....with mangoes.
Not every day was suitable for grilling in the month of April; but, thankfully on our Ikea trip, we snagged a grill pan. I sprayed some corn lightly with olive oil and sprinkled them with sea salt and grilled them until they were charred on each side.
This was the beginning of something that I carried throughout the entire summer. I grilled up corn just almost every week and cut it off of the cob. I stored it in the fridge and threw it into a salad just about every day. What didn't make it into my lunch salad was thrown into Corn Salad.