Monday, July 23, 2012

Three Cheese Grilled Potatoes

I saw this recipe on Pinterest and adapted it a bit (it's originally from Taste of Home). I grilled it ahead of some steaks and it was delicious! My husband raved about them. :)

4 russet potatoes, peeled and cubed
1 medium onion, chopped
3 tbsp grated parmesan cheese
1 tbsp minced chives (I used dry, since that's what was on hand)
1/2 tsp seasoned salt
1/4 tsp pepper
sprinkling of kosher salt
2 tsp olive oil
2 tbsp butter, diced
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a large bowl, combine the potatoes, onion, parmesan, chives, 2 salts, pepper, and olive oil. Transfer to a criss-cross of aluminum foil, sprayed with non-stick spray. Dot the potatoes with the butter. Fold the foil around the potatoes and seal tightly.

Grill over med-low heat  for about 20 minutes. Open foil to stir potatoes. Top with both shredded cheeses, reseal foil, and grill for about 10 more minutes. (You can also add some cooked, chopped bacon with the cheese!)

Tuesday, July 17, 2012

Grilled Ratatouille and Goat Cheese Orzo

I've never had ratatouille before, so I don't know how this version compares.  This version, however, was INCREDIBLE!  Everything is grilled outside, so you don't need to heat up the oven at all.  The grilled tomatoes make such a fresh and delicious tomato sauce.

1 eggplant, halved lengthwise
1 red bell pepper, quartered and seeded
1 red onion, sliced into 1/2" thick rounds
1 small tomato, halved and seeded
1 zucchini, cut lengthwise
1 yellow squash, cut lengthwise
2 T. olive oil
Salt and black pepper
Goat Cheese Orzo (recipe below)

1 T. olive oil
2 T. fresh basil
2 t. fresh lemon juice
1 t. minced lemon zest

1. Toss vegetables with oil and season with salt and pepper.  Grill over medium heat until tender.

2. Chop all vegetables except tomato and transfer to a bowl.

3. Puree tomato and the rest of the sauce ingredients in a food processor until smooth, then toss with vegetables in the bowl.

Goat Cheese Orzo:
4 oz. orzo pasta
1/2 c. milk
4 oz. goat cheese, crumbled
1/4 c. fresh parsley, chopped
Salt and pepper to taste

1. Cook orzo according to pkg. directions; drain and set aside.

2. Whisk together milk and goat cheese in a saucepan over medium heat until combined.  Bring mixture to a simmer and cook until slightly thick, about 3 min.  Stir in orzo.

3. Off heat, stir in parsley and season with salt and pepper.

Spinach and Raisin Rice

This rice was so flavorful, and I loved the addition of the raisins and spinach.  My five year old ate three servings of this, when he usually shies away from ANYthing with spinach.

1 T. butter
1/3 c. minced shallots
1 c. basmati rice
2 c low-sodium chicken broth
1/4 c. golden raisins
Minced zest of 1 lemon
1/2 t. kosher salt
Red pepper flakes to taste
4 c. chopped fresh spinach
2 T. fresh lemon juice

1. Melt butter in a saucepan over medium heat.  Add shallots and cook until soft, about 3 minutes.

2. Stir in rice and cook 1 min.  Stir in broth, raisins, zest, and salt, and season with pepper flakes; bring to a boil. Reduce heat to low, cover and cook rice until tender, about 15 min.

3. Add spinach; toss until wilted.  Remove pan from heat and let stand 5 minutes, then stir in lemon juice.

Yogurt-Marinated Tandoori Chicken Thighs

These were FANTASTIC!  I think I might try it with chicken breasts next time just to be a little healthier.  The grilled mango was also surprisingly delicious!

1 c. plain yogurt
1/4 c. fresh lime juice
2 T. minced garlic
1 T. paprika
1 T. curry powder
2 t. kosher salt
1 t. cumin
1 t. coriander
1 t. turmeric
1/4 t. cayenne pepper
8 chicken thighs, fat trimmed and skin removed
2 mangoes, peeled and sliced lengthwise

1. Whisk together yogurt, lime juice, garlic, paprika, curry powder, salt, cumin, coriander, turmeric, and cayenne in a large bowl.  Add thighs, toss to coat, and refrigerate for at least an hour (up to 24 hrs.).

2. Grill the chicken and mangoes over med-high heat.

3. Serve warm with Spinach and Raisin rice.