Grilled Parmesan Garlic Potatoes

Potatoes on the grill are truly a spectacular summer treat. Crispy skin along with the meat of the potato enhanced by the flavor of the grill is a show stopping side dish.

I was looking for an easy to put together side dish when I thought of this recipe. The prep work is practically effortless, but the end result looks like you really put some effort into this dish. According to my oldest son the something special in this recipe is my love. Love that boy! I hope the love you put into your cooking shows at your next barbecue with this tasty starchy side.

Recipe:

(6) Russet Potatoes; sliced in half lengthwise
(3) Garlic cloves; minced
3 TB fresh parmesan; grated
2 TB organic italian seasoning
Salt and pepper
Olive oil
3 TB unsalted butter; melted

Wash your potatoes and slice them lengthwise. Put them on a cookie sheet, and drizzle about 2 TB of olive oil on them. Season with salt and pepper. On a preheated grill set on low grill potatoes, flipping occasionally until fork tender.

Put potatoes on a serving plate when done. Pour melted butter on top, and sprinkle on the rest of the ingredients adding the parmesan last.

The finished product is something you'll be happy with, and all your guests, children and adults alike will enjoy!
Igawdu!

Strawberry Mojito Iced Tea

Ahhh...summer coctails! I'm not going to lie the minute the weather changes off comes the cover from the grill, and with it summer coctail season has begun.
There is something simply wonderful about a cool refreshing drink on a hot summers day. Add a jigger..or two...of your favorite libation to that, and I'll bet that's a recipe for a pretty good day.

The drink I put together is a combination of my two favorite summer beverages; iced tea and a mojito.

Recipe:

2 strawberries; sliced in 4's
6 sprigs fresh mint
1/2 cup to 3/4 cup iced tea(I prefer fresh brewed sun tea. Today I made pomegranate green tea).
1 jigger whisky (Makers Mark personal preference )
Ice
Sweetner,optional

In your favorite coctail glass you will want to start by adding the mint and strawberries. "Muddle" these together. If you don't have a muddler the back of a spoon will suffice. You essentially want your strawberries and mint crushed up a bit.
Next add half a cup of ice for which you will add your whiskey and iced tea. At this point you may also add a sweetner if you are looking for more of a sweet tea.

Stir and as my grandma would say Igawdu (Enjoy)!

#keepitfresh #keepitlight #farmtotable

Kale and Cherry Tomato Whole Wheat Pasta

I have been trying to be a proactive dinner planning type-mom lately. This morning I thought I was really on the ball, and put some frozen chicken in the fridge to defrost for dinner. Well 5' oclock rolled around, and that chicken sat in the fridge almost taunting me. "Chicken for dinner again" is practically what it was saying to me.
Like many of you I am always looking to create new and healthy dishes for my family. I've also noticed with all the articles I read I have slowly, almost unintentionally, taken a lot of carbs out of our meals. Barely any bread in our diets, and who doesn't just love some crusty fresh out of the oven bread!
Also I've lessen our pasta intake. But I am Maltese...so how can a good weeknight dinner exist without a little pasta. With that I've feel in love with the new pasta options on the market. Honestly I love them all. From whole wheat to all the veggie pastas there isn't one I don't enjoy. The added bonus is less guilt about this food choice.

Recipe:

1 medium onion; sliced thinly
2 cloves garlic; minced
3 medium zucchini;  cut in half then sliced into fours
1 pkg cherry tomatoes; sliced in half
1/4 pkg kale; hard spine removed
1/2 cup white wine
4 TB olive oil

Grated asiago or parm to taste                       salt and papper to taste

Start with a large saute pan on medium heat. Add your onion and garlic, and saute till wilted. About 5min.

 In the meantime, put a sauce pan half full with water on your burner set to high heat. Add a generous amount of salt to your water. This is the only seasoning your pasta will get so think sea water when you add your salt. Once the water comes to a rolling boil add your pasta. Cook till al dente, drain, return to pot with a drizzle of about 1 TB of olive oil to keep the pasta from sticking as well as adding some nice flavor.

Add the rest of your vegatables to your saute pan along with 1 more tablespoon of olive oil. Turn up to medium/high heat. Add salt and pepper to taste as you cook.

I like to cook my veggies till they are fork tender, but still al dente like my pasta. This is really personal preference I just enjoy a little meaty bit to my dishes.

Serve with fresh Asiago or Parm grated on top.

Remember keep it fresh~keep it simple!

As my grandmother would say Igawdu (Enjoy)!