Sunday, June 10, 2012

What's Cooking: Week 2

The Grill is out in full force, and we are firing up some old favorites, as well as trying out some new recipes.

Monday was Jerk Chicken with Stuffed Mini Bell Peppers and grilled garlic bread. This recipe was from Cooking Light and while the Jerk Chicken was tasty, it wasn't anything to write home about. The Mini Bell Peppers were however quite delicious. A quick and easy side, perfect for a night of grilling or a grill-out you may be hosting. Click here for the recipe

Tuesday was the MAJOR hit of the week. It's hard to go wrong with Steak. A favorite for Nate, but the real gem of this meal was the new Roasted Potatoes with Arugula-Pistachio Pesto that we made (again from Cooking Light). Yes, there is a little more required than throwing the potatoes in the oven or on the grill, but I promise it is worth it.

It takes about 60 minutes from start to finish to make these suckers.
Here is the recipe:
2 pounds of fingerling potatoes (we used baby reds)
1/4 cup EVOO
1.5 cups packed arugula leaves
3 tablespoons grated fresh Parmesan (we used pecorino Romano)
1.5 Tbspn pistachios
2 teaspoons water
1.5 tspn fresh lemon juice
1 garlic clove

1) Place a jelly rolls pan in oven. Preheat to 400.
2) Combine potatoes, and 1 Tbspn pil in bowl, toss well. Arrange them in a single layer on the preheated pan (**We would highly recommend you pre-oil your pan to avoid the mess we had). Sprinkle potatoes with salt and pepper. Bake at 400 for 20 minutes. Toss. Bake an additional 25 minutes or until tender.
3) Combine remaining EVOO, salt, pepper, arugula, parmesan, pistachios, water, lemon juice and garlic in a food processor and process until smooth. Toss with hot potatoes.

Wednesday brought a past favorite that is commonly in rotation when we have arugula on hand. This was from Cooking Light last May. Roasted Asparagus and Tomato Penne Salad with Goat Cheese. We always love Wednesday nights because that is when we have our regular favorite house-guest (Auntie Em!) over.

Thursday was supposed to be Grilled Turkey Thai salad. But it had been a long week, and we were both not feeling the recipe. So we defaulted to turkey burgers on the stove-top with some Alexia brand frozen sweet potato fries and a salad. Still a pretty good meal!

If you are going to try anything from the above, make it those potatoes!!


Jessica said...

was just going to swallow my pride and ask what EVOO was, and it dawned on me. so never mind about the olive oil, but i did want to tell you that i tried the avacado and chick pea salad last week and LOVED it, so thank you. i love reading your recipes/reviews.

Anonymous said...

Jessica I thought she was referring to the awesome band DEVO and just mispelled it, thanks for the clarification.
Uncle Todd