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

Fall food is flavorful and filling, which I love, but keeping it simple and using healthy ingredients tops it all. This is a recipe that you just can't go wrong with. Added bonus, if you are single or a couple this recipe serves 2, perfect!


Recipe by;

Trina Kaufman, Delicious Living

Aug. 30, 2011 6:11pm

Seared Scallops with Caramelized Onions and Arugula

2 small yellow onions 4 tablespoons extra-virgin olive oil, divided
2 tablespoons white or regular balsamic vinegar
3 cups (packed) baby arugula (about 2¼ ounces)
½ pound large sea scallops, patted dry
½ ounce crumbled chèvre (goat cheese)

1. Cut onions into quarters; then thinly slice (or dice small). In a large, heavy skillet, heat 2 tablespoons oil over medium heat. Add onions and cook, stirring often, until golden and very soft, 15–25 minutes. (Reduce heat to medium-low if they start cooking too quickly.) Deglaze pan with balsamic vinegar. Season to taste with sea salt and freshly ground black pepper. Remove from heat and fold in arugula.

2. Sprinkle scallops with salt and pepper. Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1–2 minutes per side.

3. Mound onion mixture onto plates. Top with scallops and goat cheese.

PER SERVING: 405 cal, 28g fat (20g mono, 3g poly, 5g sat), 40mg chol, 22g protein, 13g carb, 2g fiber, 223mg sodium

I Am In Love With Late July

I love chips, the saltier the better. One might even call me a bit of a chip-a-holic. If I need to drop some weight I have to go through the painstaking process of eating all the chips out of my pantry (not in a million years would I think about throwing them out or giving them away) and then not purchasing anymore, which is not easy.

I am blaming Whole foods on my new found love and addiction to Late July Mild Green Mojo Flavored Chips. They just had to stack them all nice and neat in the main isle as I walked toward the register. Hmm, I thought, these look interesting, ooohhhh they are gluten free, I better test them out for my friend Brook, I thought to myself, because I want to help Brook find new gluten free products. So what happened? I purchased 1 bag, ate the entire thing, texted a picture of the bag to Brook for reference and then went back to purchase 5 more (in my defense they were on special).

Not only are the extremely tasty on their own but add some guacamole to the mix and you have your own little party going on. Oh yeah!

If you don't have a Whole Foods in your area you can also buy them online direct from Late July (they sell by the case, SWEET!).

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.

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!