Grilled Potatoes with Chèvre and Cilantro Vinaigrette

Recipe by Dava Parr, Delicious Living

Aug. 30, 2011 1:12pm

Serves 4-6 / Terrific for a Southwestern-themed brunch. Try to find an applewood-smoked goat cheese (such as Colorado’s Haystack Mountain) for this dish. The delicious vinaigrette also enhances roasted cauliflower or pork.

2 pounds medium red-skinned potatoes
Olive oil, for brushing
2 cloves garlic, crushed
2 ounces chèvre (goat cheese), crumbled

Cilantro Vinaigrette
1 large clove garlic
½ cup fresh cilantro
¼ cup fresh basil
1 teaspoon toasted cumin seeds, or ½ teaspoon ground cumin
1 teaspoon toasted fennel seeds
½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
2 tablespoons apple cider vinegar or white wine vinegar
¼ cup extra-virgin olive oil

1. Place all vinaigrette ingredients in a blender and purée; adjust seasoning with more salt and pepper, if desired. (Makes ½ cup.)

2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10–15 minutes. Drain, rinse with cool water, drain again, and slice into ½-inch-thick rounds. Brush with olive oil and season with crushed garlic, sea salt, and freshly ground black pepper.

3. Oil grill grate; then preheat grill. Grill potatoes until nicely browned, 20–25 minutes. Transfer to a serving platter, top with goat cheese, and ladle dressing over all.

PER SERVING: 292 cal, 11g fat (6g mono, 1g poly, 4g sat), 11mg chol, 8g protein, 41g carb, 5g fiber, 160mg sodium

All Else Fails, There's Always Tacos

Tacos

Ground beef

Large white onion - chopped

Seasoning
Diced chilis - 2 small cans
Refried beans - 1 can
Guacamole
Sour cream
Grated cheddar cheese
Shredded iceberg lettuce
Hot sauce
Fresh salsa, East Coast Fresh Cut is my favorite brand aside from making it homemade.
Old El Paso Stand 'N' Stuff Taco Shells

Old El Paso

1. Cook the ground beef and chopped onion over medium heat until cooked.
2. Add the taco seasoning packet and water, per packet instructions.
3. Add green chilies.
4. Add 1 can of refried beans - stir until completely mixed and heated thoroughly.
5. Heat the taco shells per package instructions.
6. Top just the way you like.

Pantry Raid - Chicken, Rice and Kale

So tonight's Pantry Raid was surprisingly tasty.

What did I have to throw together?

- Left over cooked Chicken Breast - Diced
- Left over White Rice
- Fresh Kale
- Garlic Gloves
- Tabasco Sauce
- Sea Salt
- Pepper
- Butter
- Lemon Juice

Rinse and chop the kale and saute in butter with fresh sliced garlic and a dash of lemon juice until tender.

Add chopped chicken, rice, salt and pepper to taste and saute until heated thoroughly.

Put a few dashes of Tabasco over the top and enjoy!

Pantry Raid - Lemon Chicken w/Ziti Pasta

Last minute cooking for a dinner party of 6, no problem!

Pantry Raid Menu:
1. Lemon Chicken
2. Ziti Pasta with Red Sauce
3. Mixed Greens - no dressing needed
4. Apple Lemon Cake

Results.....Rave reviews and happy guests.

This is the standard red sauce that I have posted in the past. Just pick any sort of fun pasta to go with it for a great side dish. Don't forget the freshly grated Pecorino cheese.

Salad mix, sliced radishes, sliced cherry tomatoes, sliced carrots, 2 cloves of garlic pressed, sprinkle with olive oil and sea salt then toss lightly until evenly coated.

1. Take 3 skinned boneless chicken breasts and slice them into thinner pieces full size (about 3 per piece).

2. Place cut pieces between two pieces of plastic wrap.

3. Pound with mallet until flattened.

4. Coat in an egg (take 3 eggs and beat).

5. Coat in Italian bread crumbs.

6. Add to olive oil to a frying pan, when heated add chicken and cook until browned on each side.

7. Sprinkle with fresh lemon juice and sea salt.

We cheated on this. I had a box of yellow cake mix in my pantry that I wanted to get some use out of. Mix the cake per directions, add in freshly squeezed lemon juice and grated lemon rind. Peel and slice some apples. Prep the cake pack with butter and flour. Arrange apple slices on bottom of pan. Pour cake batter over the top and cook as directed. Once completed, let cool then flip over on to a plate. Once completely cooled, sprinkle with powdered sugar.

Curried Lentils

Preparation time: 15 minutes

Total cooking time: 30 minutes

Serves 4 (as a main dish, more if used as a side)

1 cup red lentils

2 cups vegetable stock

1 3/4 oz ghee

1 onion, chopped

2 cloves garlic, finely chopped

1 large green chili, seeded and finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

2 tomatoes, chopped

1/2 cup coconut milk

1. Rinse the lentils and drain well. Place the lentils, stock and turmeric in a large heavy-based pan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes, or until just tender. Stir occasionally and check the mixture is not catching on the bottom of the pan.

2. Meanwhile, heat the ghee in a small frying pan and add the onion. Cook until soft and golden and add the garlic, chili, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onion and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 5 minutes, stirring frequently.

3. Season to taste and add the coconut milk. Stir until heated through. Serve with naan bread or rice.

I usually serve these as a side dish with lamb saagh. So good!

Dinner at Ashlyn's

What a wonderful evening filled with really good Indian food. The only request we had was that next time you cook, make sure the meal is being prepared while we are arriving so we can smell the spices wafting from your home as we enter, making our taste-buds anticipate what is to come. 

Another fantastic Sunday dinner with good food and great friends. Being the over-thinker that I am I tend to reflect back on things, more than I should, and try to make sense or connections to whatever it is that I am thinking about. 

As I Reflect back on the evenings we have spent together enjoying yummy food, I wonder how often you can mesh a group of individuals together from such different backgrounds and upbringings that all get along and truly enjoy each others company. I feel that this is a rarity, isn't there always someone who tolerates someone else or just flat out does not get along with the group? Not in our case! Our group has a connectedness, the right mixture of personalities and differences that makes it unique and interesting.

Thank you Ashlyn for hosting last nights Sunday Dinner! I know that everyone is looking forward to dinner at Jennifer's in August followed by Melissa and Josh's in September.

The menu for our second dinner consisted of;

Appetizer - Variety of olives, Spinach Hummus and Flat Bread, compliments of Penny

Side Dish -  Coconut Curried Lentils, compliments of Jolene

Main Course - Chicken Curry with Rice, Raitha and Minced Lamb with Peas and Potatoes, compliments of Ashlyn

Dessert - Pound Cake with Blueberries and Peaches, compliments of Jennifer

After Dinner Port - Proto Morgado, Ruby

In addition to great food we had several fantastic bottles of wine. The selection consisted of; Bogle Sauvignon Blanc 2007, Cusumano Nero D'avola 2007, Aquila D'oro Toscana 2007, Unique Pinot Gris 2007, Nobilo Marlborough Sauvignon Blanc 2008, Alsace Domaines Schlumberger Riesling 2006, Chateau Ste Michelle Riesling 2008.

I am already looking forward to and anticipating our next dinner together.

Summer Pasta

Olive Oil – good quality

Spaghetti

Mozzarella Cheese

Cherry Tomatoes

Black Olives

Fresh Basil

Fresh Garlic

Slice cherry tomatoes in half and place in medium size bowl.

Mince fresh garlic and add to the tomatoes.

Chop olives and add to the garlic and tomatoes.

Chop fresh basil and add to above.

Pour olive oil over the top of above mixture until covered.

Let this sit for at least 3 hours at room temperature.

Boil pasta according to instructions on bag.

Grate Mozzarella cheese.

When pasta is ready place in a large bowl and pour mixture over the top, stir until thoroughly coated. Add cheese and stir in.

Serve warm!