Category Archives: spring

Grilled Hot Crash Potatoes

Grilled Hot Crash Potatoes (3)

Pioneer Woman has a recipe for Hot Crash Potatoes, which are very good potatoes, but usually when I have small potatoes, cause we’ve just gotten them from the garden, it’s summer time and I hate turning on the oven in the summer.  Especially at 450 degrees for 20 – 25 minutes + you have to boil them before they go into the oven……… So anyway, Sunday night I was making dinner on the grill, we had chicken breast, corn and potatoes

Grilled Hot Crash Potatoes (4)

When I got the idea, I could do the Hot Crash Potatoes on the grill!  I didn’t boil them, just popped them on the grill pan with the corn, when they got tender, I smushed them, drizzled a little oil on them, salt, pepper, some chives and let them crisp up on the grill! And they were amazing!

Hot Crash Potatoes

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Servings will vary on the size of your potatoes and how many you want.  My potatoes were small, about the size of a golf ball maybe a little bigger, so we had 2 to 3 per person, but I love potatoes!

Small potatoes

1 TBSP. olive oil, per 3 potatoes

salt, pepper

Herbs can be chives, rosemary or thyme.

On a medium hot grill, put your grill pan with potatoes on and grill rounding the around for about 15 to 20 minutes, until you can press down on them and they give and spread out.  I use the bottom of a jar. Drizzle tops with 1/2 of the olive oil, grill for another 5 minutes, flip, add additional olive oil, sprinkle with salt, pepper and herb of your choice. Grill for additional 5 minutes, until potatoes are soft, and brown and crispy.

This recipe was shared at The Country Cooks Potluck Party!

Grill Fish Tacos

Fish Tacos

Fresh, crunchy, sweet and tangy, it’s all in one. Fresh grilled fish, with crunchy slaw

and sweet and tangy mango salsa. Amaaaazzinng! Plus it’s fast and easy.  We had somethings going on this past weekend that kind of required a quick, light lunch, and this was perfect.  Roasted Shrimp Salad (3)

We also had a warm shrimp salad for this meal as well, so I prepped everything at the same time and grilled everything up at the same time.  You can see there’s 2 pans of shrimp and a pan of little fish fillets.  A friend gave my parents some fresh fish and it was a little too much for them, but not really enough to have for a meal, with everything that goes on the fish tacos, this was more than enough, so if you ever find yourself with just a little fish, whip up tacos.   For the fish, I just grilled it up with a little olive oil and Old Bay seasoning, can’t go wrong there! For the slaw, I combined some Cole Slaw store-bought mix, with mayo and lime juice and for the salsa, frozen mango, onion, jalapeno, bell pepper, lime juice, olive oil, salt and pepper and called it a day.  Super fresh! If I had fresh mango, I would use it, but the grocery store I shop at doesn’t always have it, but always has frozen. Fast and fresh!

Grill Fish Tacos

Salsa:

1 cup fresh or frozen, thawed and dried mango

2 TBSP. chopped red onion

1/2 chopped red or green bell pepper

1/2 chopped jalapeno pepper, seeded and de-ribbed

2 TBSP. lime juice

2 TBSP. olive oil

salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Cole Slaw:

2 cups cole Slaw mix

3 TBSP. light mayo

2 TBSP. lime juice

Salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Fish:

1/2 lb. fish fillets, thin, light fish, such as Tilapia

1 TBSP olive oil

1/2 TBSP Old Bay Seasoning

In a grill pan, place fillets, drizzle with olive oil and sprinkle with Old Bay. On a medium hot grill, grill for 3 to 4 minute per side, until they turn white and flake easily.

On soft flour tortillas, add slaw, then fish and top with salsa.

 

This recipe was shared on The Country Cook Weekend Potluck Party # 229

 

 

 

Strawberry, Chicken Salad with Strawberry Vinaigrette

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AHHHHH Spring – sort of here, but not really….  Last weekend we enjoyed breakfast outside, this weekend if you go outside you’d better wrap up!  Saturday, I was freezing some strawberries I had purchased at the `store, and decided to keep a few out to have on a salad for lunch.  I had it all planned out, I made the dressing with some strawberry preserves, reserved fresh strawberries, leftover grilled chicken from this recipe, and some fresh romaine lettuce. I was really looking forward to a salad, the dressing tasted awesome, and then my daughter called and said she had to work at Pork at the Park, come have lunch with me, so I bailed on the salad to go and do this with her!

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However, that salad was still on my mind, so, Sunday for lunch I put everything together and it was one of the most amazing salad’s I’ve ever had, the vinaigrette a little sweet, with a little bite from the vinegar, the chicken tender and juicy and the strawberries bursting with flavor!

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Strawberry Vinaigrette

1 1/2 TBSP of Strawberry Preservers

1 TBSP White Vinegar

1 1/2 TBSP Olive Oil

salt and pepper

Shake all your ingredients up well in a jar and refrigerate until ready to use (it’s best to let is sit for at least a few minutes to marry together) then assemble the greens, strawberries and chicken on a plate and top with dressing.

And even if the weather doesn’t say spring, this salad does, so make this salad it is soooo good!

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