Um, yum. Grilling, lighter meals, Summer cooking is my favorite! Tonight we made big Summer Salads with a Garnish of Grilled Potatoes. So delicious! Here is how it went down:
Adapted from one of my favorite recipe blogs Skinnytaste
- 1 large Russet Potato
- 1 T EVOO
- 1/2 t black pepper
- 1 t sea salt
Make it Happen:
- Heat grill (indoor or outdoor) to med-high heat for 3 minutes before use
- Scrub potato free of dirt
- Slice your potato into 1/4" thick slices. Skinnytaste used a fabulous crinkle cutting knife from Amazon to crate adorable ridges in their slices, but alas, I had to settle for the Henckle straight cuts.
- Toss to coat with EVOO, sea salt and pepper
- Place potato slices on the hot grill and close the lid, allowing to cook for 10 minutes. Flip and cook an additional 5 minutes until potatoes are fork-tender.
Yield: 12 slices (2 servings)
PP+: 4 per serving
(This is also a great way to find out where the grill's hot spots might be!)
You can enjoy the potatoes as a snack, appetizer, or a side dish. Tonight, I used them as a garnish for the Summer Spicy Garlic Salads we made.
Summer Spicy Garlic Salad
- 1/2 head iceberg lettuce
- 1 c chopped cole slaw cabbage mix
- 3 fresh basil leaves
- 1/4 c shredded cheddar cheese
- 2 boneless, skinless chicken breast
- 1/4 c Buffalo Wild Wings Spicy Garlic Sauce, divided
- 1/4 c Bleu Cheese salad dressing (I used T. Marzetti's)
Make it Happen:
- Heat Grill (indoor or outdoor) to high heat
- Baste chicken breasts with 1T of the Spicy Garlic Sauce on both sides and place on grill. Sear chicken for 3 minutes on each side, then lower heat to medium and continue cooking.
- While chicken cooks, chop lettuce and toss with cole slaw mix.
- Slice basil leaves in thin 1/8" strips and toss with lettuce mixture.
- Once chicken is cooked through, remove from heat, allow to rest for 5 minutes, then dice and toss with remaining Spicy Garlic Sauce.
- Top lettuce with chicken, dressing, and cheddar cheese.
Yield: 2 salads
PP+: 9 with dressing and sauce