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…

Homemade Garlic Croutons

I had some soup the other day that needed a little crunch. I also had a two day old loaf of bread. That means crouton time! It couldn’t be easier: toss some bread + olive oil + salt + garlic powder and stick it in the oven or toaster oven  for 10-15 minutes. And for all your non-trouble, you’re rewarded with a perfectly delicious salad topping that has a nice CRUNCH to it.

Here’s the “recipe.” I can’t really call it a recipe since I didn’t measure anything. Just use your eye and you should be fine!

How to Make Crunchy Homemade Garlic Croutons

  1. Preheat the oven or toaster oven (much easier) to 350°F.
  2. Cut bread into roughly 1″ cubes and spread out in one even layer on a baking pan or sheet or dish or whatever.
  3. Drizzle with extra virgin olive oil. Lightly sprinkle with salt and garlic powder. Remember, the bread is already a little salty, so don’t overdo it. Use sea salt if you’re feeling decadent. Garlic powder has a very strong flavor so just a little bit on each piece will suffice.
  4. This is where you can get a little creative. If you want, you can add a little bit of Italian seasoning and/or crushed red pepper flakes here for added flavor. Or you can leave out the garlic powder completely for plain croutons. OR you can cut a clove of garlic in half and rub the cut side all over the pieces of bread. My grandma used to do this and the flavor is very sharp but very delicious if you love garlic. You can also try sprinkling onion powder instead. Or paprika. Or how about a blend of cumin/coriander/turmeric for curry croutons? Whatever seasonings you decide to add, remember to use a light hand. You don’t want the flavor to be overpowering, just a little hint is what you’re aiming for.
  5. Toss everything together, spread in an even layer again, and put it in the oven. Watch it closely – I recommend checking and tossing every 4 minutes. You want the pieces to bake until light brown and crunchy. Any longer and they will become hard as a rock. The total time depends on how fresh or stale your bread was when you started. My two day old bread took about 15 minutes; fresh will take longer.
  6. Enjoy in soup, on top of a salad, or as a snack straight off the baking sheet!

I recommend making these in small batches. They dry out even more if you leave them out, but they get soft if you leave them in an airtight container. Plus, prep is so easy that there’s no reason not to have fresh, warm croutons whenever you want them.

Really Quick and Really Tasty Marinated Steak

The weather has been so beautiful that we decided to grill. There was a steak in the fridge and we were ready to go outside to BBQ. So I had to find a quick way to add a lot of flavor. And I found this amazing recipe.  I just threw some garlic and equal amounts of maple syrup, balsamic vinegar and soy sauce into a shallow dish. I let the steaks marinate for 15 minutes and grilled them. They came out perfect.  The flavors are so bold that it doesn’t take long to infuse the steaks with flavor. The recipe calls for sirloin flap steaks but I used a top sirloin and cut it in half to make two thin steaks. A more tender cut would be better, but the flavors really came through in the top sirloin also.

The taste is a little sweet, a little salty, a little tangy and very delicious. In terms of ease and convenience, this recipe cannot be beat. You just throw steaks into some pantry ingredients and go! You barely need to wait for the flavors to seep through. It’s perfect for a weeknight meal when you don’t feel like running to the store. It’s also perfect for a lazy way to make a great-tasting meal. Or when you can’t wait to go outside to grill because the weather is so amazing!

Read the recipe and the rest of the post here…

Orange-Soy Chicken

I love Asian flavors; I love mixing and matching them and creating my own recipes.  This soy-garlic-green onion-ginger chicken was created on a pantry-raid. I had some chicken thighs in the fridge and threw some things together into a bowl. The flavors are pretty subtle and the marinade is cooked down and turned into a glaze for the chicken at the end. I suggest serving this chicken with some jasmine rice or some sautéed snow peas and carrots on the side.

I had leftovers the next day, so I chopped up the chicken and tossed it with some greens, red onions, peppers, bean sprouts and sesame vinaigrette. It was light and satisfying and yummy.

Read the recipe and the rest of the post here…