This is my go-to recipe for making potatoes in the summer – it’s easy, it doesn’t dirty many dishes, and I can use the same technique for sweet potatoes if I cut the pieces into the same sizes I would the baby reds. The best thing is that the cooked potatoes can sit in the foil (and stay warm) while you finish up other dishes, making it easy for the meal to come together.
To change things up, you can substitute extra virgin olive oil for the butter, and add some chopped rosemary to the potatoes while they cook.
Continue reading “Grilled Potatoes:
I go through phases when it comes to grilling in the summer; I’m either grilling just about every meal, or I slip into sandwich/smoothie mode to escape the heat. I’m not sure if I’m heading back into full-blown grilling mode, but today I did have the urge to make a quick meal on the grill: Tuscan chicken and baby red potatoes.
For quick meals, I am a big fan of grilling chicken cutlets – if you can’t find chicken cutlets, you can cut boneless skinless chicken breasts in half horizontally, or pound them out between sheets of waxed paper to about ¼ inch thickness.
I always use a basic recipe for my marinade, tweaking the ingredients depending on my mood. I often don’t add lemon zest, sometimes I add extra garlic, and sometimes I will blend all of the marinade ingredients in the blender – it’s really easy to play around with the basic recipe to get different (and delicious) results.
Continue reading “Tuscan Chicken”
In my quest to perfect this recipe for Millionaire’s Shortbread, I made a few of changes. One I will keep, one I will toss, and the other will entirely depend on how hot (or cold) it is outside.
I mentioned before that I was unhappy with the shortbread in the original recipe, so I switched to a shortbread recipe that I like very much. This is the change that I will keep. I think the bars taste so much better with this shortbread; they’re really the taste and texture I was hoping for the first time around.
Continue reading “Millionaire’s Shortbread, revisited”
Over the past two years, the New York Times’ Chocolate Chip Cookie has taken the food blogging world by storm. I kept intending to try this recipe, but life kept getting in the way.
Well, last week it seemed that fate wanted me to make these cookies. If I cut the recipe in half, I had just enough bread flour and cake flour. I didn’t have the 60% cacao chocolate disks required, but I don’t like chocolate chip cookies with that dark of chocolate – it’s only semi-sweet chocolate for me.
The original instructions said the dough balls should be the size of “generous golf balls.” Well, I’ve only seen golf balls one size, so I made dough balls slightly larger. I looked at the size of the dough, looked at the 18 minute baking time, and thought, “You have to be kidding me.”
“Continue reading “NY Times Chocolate Chip Cookies”
