A “Grill Out” Meal for Apartment Dwellers

I guess I should call it a “grill in” huh?

My biggest regret is not renting a house on the East Side when we first moved to Lansing. Sure we’ve had two opportunities to move each time our lease is up, but, but we painted already!Β You can’t just LEAVE a place with a mid-century blue wall in the living room.

So here we are in our third floor apartment, summer upon us, hot air rising, and me with my perpetual craving for bratwurst and grilled squash. How do we survive? one might ask…

It’s a well known fact that I use my cast iron skillet for everything, and there are absolutely no exceptions when it comes to my favorite grilled meal. So… it’s still not actually grilled, but it works for us apartment dwellers.

And now, I bring you, my favorite summertime meal!

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Ingredients:

  • 1 zucchini squash
  • 4 red potatoes
  • 4 bratwurst of choice (but if you pick anything other than Fork In The Road, you’re wrong)
  • Adobo seasoning
  • 3 tbsp avocado oil
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1/3 cup broth of choice
  • Sir Kensington’s Spicy Brown Mustard (I suppose you don’t NEED it…. but trust me, you’ll want it)

You will also need an at least 8 inch cast iron skillet

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Optional: side of watermelon

  • Start by dicing the zucchini and potatoes, and heating the cast iron on medium high heat with two tablespoons of avocado oil
  • Once the pan is heated, add the veggies and sprinkle a generous amount of Adobo seasoning on them. (Pro tip: if you’re like me and want your zucchini not as done as the potatoes, just add them to the pan about 5 minutes in)
  • Once the veggies are cooked, remove them from the pan and set aside
  • Add another tablespoon of avocado oil to the skillet and add the bratwurst, searing them on each side
  • Add the broth, acv, and coconut aminos, turn the heat down, and let the liquid reduce for about 8 minutes, or until all the liquid has evaporated
  • Once the liquid is reduced, add another splash of broth to de-glaze the pan, and roll the brats around to get coated with the glaze
  • Serve with the best mustard money can buy (and maybe that watermelon)

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