Grilled Chicken with Marinated Peppers and Onions / JillHough.com You need to start a day or so ahead to marinate the peppers. But you’ll be rewarded with a juicy, succulent mixture that's both pretty and yummy.

Grill enough for leftovers

Forgive me for how long its been since my last post. I’d say I’ve been busy, but who isn’t, right? The bottom line is these kitchen wisdom posts often get shoved to the end of the to-do list. But—I’ve missed them, and you. XOXOX

A while back, I wrote about how important it is to cook (forgive the anciently bad photo)—as opposed to buying pre-prepared food at the store and/or always eating out in restaurants—and how you can make cooking easier by having lots of good things on hand. And, I went on to say, an easy way to have lots of good things on hand is to cook extra, then stash the leftovers in the fridge or freezer.

Today, inspired by the season and the fact that I’m doing so much of my cooking outdoors, I’m thinking about how cooking extra applies to grilling.

So I’m thinking about making Grilled Chicken with Marinated Peppers tonight—pictured, a recipe from my book “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love”—and how, if I grill a couple of extra chicken breasts, tomorrow I can make a Cobb Salad, barbecued chicken pizza, or Chilquiles. Quickly and easily.

Grilled Chicken with Marinated Peppers and Onions / JillHough.com You need to start a day or so ahead to marinate the peppers. But you’ll be rewarded with a juicy, succulent mixture that's both pretty and yummy.

I’m thinking about grilled shrimp skewers the night after that. And how, if I grill some extra shrimp, I can make shrimp Louis salads, shrimp cocktails, or shrimp tacos over the weekend.

And I’m thinking that by then, I’ll be feeling so good about how well I’m eating and how easy it’s been to do that, that I just might treat myself to a steak. I’ll grill a couple of Spice-Rubbed Steaks with Grilled Gazpacho Sauce—but New York steaks are easily three-quarters of a pound and who can should eat all that? So I’ll use the extra early next week to make steak sandwiches, steak risotto, or maybe just a picnic platter of sliced steak, good cheese, and fruit.

I’m telling you, my fridge and freezer are a treasure trove of endless eating possibilities. Just the way I like ‘em.

Bottom line, it’s waaay less effort to make a little more tonight than it is to make some tonight and some again tomorrow.

So grill enough for leftovers. And eat well—quickly and easily—night after night after night.

Grilled Chicken with Marinated Peppers and Onions / JillHough.com You need to start a day or so ahead to marinate the peppers. But you’ll be rewarded with a juicy, succulent mixture that's both pretty and yummy.

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