Grilled Potatoes

I am using my “big green egg” tonight to gill boneless chicken breast. I decided to grill my russet potatoes instead of boiling or frying them.

Here is the recipe

1 lb russet potatoes washed and cut into small equal size pieces
2 tbsp oil olive
1 tbsp unsalted butter
1 peeled and coarsely chopped shallot or cooking onion
freshly chopped Italian parsley and dill
salt and pepper to taste

Place the ingredients on a large piece of aluminum foil and enclose.

Place on the prepared grill for 30 minutes or until tender.





Pasta alla Checca

This recipe is a summer favorite. It is so easy to make and I always prepare it ahead of time so the flavors have time to develop.

4 seeded plum tomatoes
1/2 cup or more of Buffalo mozzarella cheese diced
1/2 cup of good quality olive oil
3 cloves minced garlic (or to taste)
1/2 cup freshly chopped basil
salt and pepper to taste
1 pound of pasta (penne or fusilli work great)

Dice the tomatoes add the remaining ingredients and stir to combine.

Drain the cooked pasta and toss with the sauce.

Serve immediately.




B.L.T. Salad

After lots of Mother’s Day indulgences, I am trying to be “good” today.

We are having salad for dinner tonight.

I call this my B.L.T. salad because it has bacon, romaine lettuce and tomatoes. I am also adding some caramelized onions and two hard-boiled eggs. Because it is a B.L.T. salad I am going to include some mayo in my salad dressing which is just lemon juice, olive oil, salt and pepper (to taste) and of course the mayo.

The salad is served with crostini covered in Boursin.