Foil Wrapped Potatoes

This post goes out to Val who mentioned that it's been about a month since I posted the Wine-Can Chicken recipe and stated I would post the potato recipe the next day. Thanks for being so patient, Val!  This is not really a recipe but more of a method I use to avoid 1) heating up the kitchen in the summer and 2) doing dishes.  Foil is good like that.  This is also a great method for potatoes and other veggies when camping.

The Ingredients:

4-6 large Yukon gold potatoes (or any other potato you have on hand)
1 large onion, cut in half and sliced
6-8 garlic cloves, peeled
4-6 tbsp olive oil
2 tbsp unsalted butter
Lawry's Season Salt (or kosher/sea salt)
pepper to taste
1 tbsp chopped rosemary (optional)
Heavy duty foil

The Method:

Tear off 2 large pieces of foil.  Wash potatoes and cut into 1-2 inch pieces.  Place the potatoes on the foil. Sprinkle onion and garlic over the potatoes. Add the olive oil and butter. Season with Lawry's and pepper.  Fold the foil one piece at a time into a tightly sealed package.  Place on grill over high heat for 10 minutes. Flip and cook over high for 10 more minutes.  Move to cooler part of the grill and continue cooking for another 30-40 minutes.  Potatoes will stay hot until you unwrap them.  You can also do this in an oven on 400 degrees.  Top with a bit of sour cream and enjoy!!!

Melon and Arugula salad and Pounded Chicken

 

Watermelon, orange and arugula..oh my!  Dinner last night was healthy but tasty.  A peppery salad made with arugula and sweetened up with watermelon and oranges.  A lemon vinaigrette lightly dresses the whole yummy thing.  The pan fried chicken is easy and fast because it's pounded to cook quickly and a pan sauce is optional, especially when served with a salad.

The Ingredients:
4-6 boneless, skinless chicken breasts
Lawry's Season salt or sea salt
freshly ground black pepper
2 tbsp olive oil

Package of arugula
1 c watermelon, diced into 1/2" cubes
1 orange, peeled and sliced into 1'2" pieces
1/2 red onion, thinly sliced
10-12 cherry tomatoes, cut in half

1-2 lemons, juiced (about 1/8 cup)
2 tbsp champagne or citrus vinegar
1/2 tsp salt
1/2 tsp pepper
1 tbsp honey
1 tbsp soy sauce
2 tsp Dijon mustard
about 1/2 cup olive oil

The Method:
Make the vinaigrette: Add first 7 ingredients to small bow. Whisk together.  Slowly drizzle olive oil while continuously whisking until emulsion forms.  Taste and adjust seasoning.
Prep the chicken: Place chicken one at a time in resealable plastic bag and pound to 1/2 inch thickness with a heavy bottomed saucepan.  Season with Lawry's and pepper.  Heat skillet over medium-high heat until hot.  Sear chicken (may need to be done in batches) 3-5 minutes on first side until golden.  Turn over and sear remaining side.  Repeat with all pieces.  Transfer chicken to serving platter and cover with foil until ready to serve.
Add salad ingredients to medium bowl and toss with 2-3 tablespoons of vinaigrette.

Deliciously Pickled Red Onions

Do Cinco De Mayo and healthy go together?  Normally, at our house the answer would be a resounding "No" because I usually make carnitas or chile verde along with refried beans, green rice and tortillas. Yum.  Since we are eating healthy (due to impending trip to Las Vegas) and we still wanted to celebrate Cinco De Mayo I had to get creative with my Mexican fiesta menu.  Everybody has probably seen pickled vegetables at a Mexican salsa bar but some restaurants serve Pickled Red Onions, which is what inspired me to make grilled chicken tacos with ranchero salsa, cabbage and pickled red onions for dinner last night. The onions would also be great with barbecued tri-tip, ribeyes or on sandwiches.  This pickling method is easy and you can make extra to keep in the fridge or give away to friends.  These keep in the fridge for about a month...if they last that long!

The Ingredients:

2 cloves of garlic, smashed

1 serrano or jalapeno chile, sliced into rings (seeds and membranes removed if you don't want it too hot)

2 bay leaves

3/4 c fresh squeezed orange juice (3-4 oranges)

1/4 c fresh squeezed lime juice (5-6 limes)

1/4 c apple cider vinegar

2 tsp kosher or sea salt

2-3 red onions, peeled cut in half and sliced

The Method:

Place the first seven ingredients in a non-reactive saucepan and bring just to a simmer.  Turn off heat and let steep while you prepare the onions.  Blanch the onions in batches in boiling water for about 30 seconds and drain. Place the onions in jars or a glass bowl and pour the pickling liquid over to just cover.  If using jars, pack onions in so there is not a lot of air space.  Also, separate the garlic, bay leaves and serrano/jalapeno evenly between the jars.  Let sit out at room temperature for at least an hour. You can serve them after about an hour or refrigerate.

Apple Chutney. Oh my!

I may be dating myself but I'll always remember Peter Brady, from the Brady Bunch show, lisping Pork Chops and Apple sauce in his best Cagney impression.  When I think of pork chops that line goes through my head every time.  In fact, you can see Peter say this famous Brady Bunch line on youtube.com. 

So what does apple chutney have to do with applesauce?  Think of it as the grown up version of the stuff spooned out of a jar.  Apple Chutney pairs perfectly with pan seared pork chops and elevates a quick week night meat to new heights. Yum!

Ingredients:
3 granny smith apples, peeled and cut into large chunks
1 jalapeno or serrano pepper, minced
1/2 a red onion, chopped
3 tbsp apple cider vinegar
3 tbsp brown sugar
2 tbsp jalapeno jelly (optional)
1 tbsp butter
salt and pepper

The Method:
Melt butter in a saucepan over medium heat.  Add the jalapeno and onion and saute until softened. Add the remaining ingredients and cover with a lid.  Simmer for 5-10 minutes until the apples are slighty soft but not mushy.  Serve warm or at room temperature.