I have the loveliest baseball friends. I really do.
Most of us have been together for three seasons now which has meant endless amounts of practices, games, and team bonding time. And over that time we have bonded as well. We’ve learned each others routines and quirks. For example, I always must sit on the bottom bleacher. I need to be able to exit at any given moment. This came from years of chasing around my insane toddler. My friend Lauren brings all. the. bags. (Ok, so do I). Nicole swoops in and out, always making her social rounds, diet coke in hand. Amy wins the most prepared weather wise, and doesn’t even trust a 75 degree game time temp. Smart. Mina swears (loudly) anytime a ball comes near within a foot of a player up to bat. Kandace is watching her older son on her phone kill it on the field at Notre Dame. Tom does the books, Coach Costello is waiting for the opportunity to send Logan home, Mike is all about the game time cocktail, Coach Tepas is running the music, and don’t make Coach Gryzlo mad. Just don’t. 😉
With all of this time together through rain, sleet, bugs, and 95+ degrees, we’ve become friends. Good friends, actually. I smile when I think of this team that L is apart of and I can only hope down the road Beckett is apart of such a lovely one as well. Quirks and all.
What do we talk about during those two (OMG sometimes three+) hour games? Everything under the sun. But of course food seems to be a popular topic. I love when people let me know they made a recipe of mine or even packed it for the game. (Although hey, where is my portion people?!) Recently my friend Nina introduced me to her family’s favorite grilled chicken and we are hooked. It’s a nice change from our usual, and the addition of the melty cheese, sliced avocado, and tomato on top is just killer and so spot on for summer.
Well done Nina! Thanks for sharing.
NINA’S GRILLED CHICKEN
1 cup orange juice
1/3 cup lemon juice
1/4 cup olive oil
2 tsp sugar
1 1/2 tsp lemon pepper seasoning
1 lbs boneless chicken (I used thighs)
4 slices tomato
4 slices avocado
4 slices Monterey Jack cheese
Combine all marinade ingredients (up until chicken) and whisk together. Place chicken in a ziplock bag and pour marinade in. Let hang out for a few hours or up to overnight.
Preheat grill to medium heat. Grill chicken, 4-5 minutes per side. Add the sliced cheese near the end. Remove from grill and set on a platter, topping with the tomato and avocado.