Genius Grilled Potatoes with Roasted Garlic-Herb Dressing

I might be in love with Bobby Flay. I have never tried a recipe of his that I didn’t fall in love with. (Except the ones that include cilantro, but that’s only because I hate the taste of it. Usually I just replace with another herb and still get stellar results.)

Why the word “genius” in the title of this post? Because of the two-step cooking process. See, Bobby realizes that if you just throw raw potatoes on the grill, the outside will burn before the inside is done cooking. So you will have a charred potato that is still raw in the middle. Bobby’s solution? Par-boil those babies before throwing them on the grill. That way, most of the cooking is done in a pot on the stove and the potatoes are grilled for only a few minutes to get some gorgeous grill marks and crust on the outside.

Finally, I just want to say, that my stick blender is amazing- with it, the dressing comes together in less than 10 seconds.

Attention: there are a lot of steps in this recipe and you will have too many dishes to do. My suggestion: pour yourself a glass of white wine, put on some music, and take the extra time. All those steps are vital to the final dish and you will be very happy that you didn’t take shortcuts.

By the way, the dressing recipes makes twice the amount you need for the potatoes. Go ahead and make all of it. Use it on your sandwich, as a dip for your fries, as a marinade for chicken. It’s versatile and it’s delicious.

Read the recipe and the rest of the post here…


Poppy Seed Dressing

My family always makes our own salad dressings. We have a ridiculous collection of oils and vinegars that we mix together to make dressing. We don’t buy any of that over-processed, bottled stuff that’s full of corn syrup and preservatives. Making your own salad dressing is a healthy choice. ┬áIn this recipe, the addition of poppy seeds adds a little crunch and nutmeg adds a fragrant undertone. The dressing is mild and light, but a little tangy.

Read the recipe and the rest of the post here…

Sesame Soba Noodles with Shrimp

I love the Pioneer Woman’s blog. She takes tons of photos and walks her readers through each step of a recipe. And when I saw her post on sesame noodles, I knew I had to make them. I had every single ingredient in my pantry and fridge. They were calling out to me. I did make some adjustments, though. Her recipes usually call for too much oil or butter or sugar. I prefer lighter cooking. I also don’t like dishes that are just pasta so I took her advice to add veggies and shrimp. I had soba noodles in the pantry which is an Asian buckwheat noodle. You can use any kind of noodle you have or go to the store and try something new!

Read the recipe and the rest of the post here…

Salad with Lime-Cumin Vinaigrette

We had a lot of leftovers from the tandoori-style chicken the other night. I decided to throw the cold pieces into a salad and make a vinaigrette with flavors that echo the Indian style of the chicken. This is pretty versatile because you can use whatever leftover meat you have, whatever veggies you want for the salad, and whatever combination of flavors is best for the dressing to complement the meat.
Read the recipe and the rest of the post here…