Grilled Sweet Potato Wedges

Summer means grilling.  I grill the whole year round (yes, even in the snow) but grilling in the summer is just part of the American back drop of hot (humid), long days.  I especially like grilling veggies - the smokey flavor, the grill marks . . . yum.  There has been a lot of trial and error over the years (over cooked asparagus, mushy zucchnni, still raw potatoes) but thanks to Cassie from Back to Her Roots, the potato wedge problem has been solved.

I never thought about pre-cooking potoato wedges in the microwave, but not only does it work - it leads to fluffy insides and crispy outsides.  No more putting the wedges on the grill 20 minutes before I start grilling the rest of my meal . . . or on the other side of that coin, no waiting forever and ever after I take the rest of my meal off the grill.  Genius!

I also took an oppertunity to use one of my new spice medleys from Penzey's Spices: Northwoods Seasoning is one of their biggest sellers - and let me tell you - it's PERFECT for potatoes of any kind.

Grilled Sweet Potato Wedges

Adapted from Back To Her Roots

Ingredients:

1 large sweet potato, washed with ends cut off.

1 Tbsp EVOO

1-2 tsp Penzey's Northwoods Seasoning

Directions:

1.  Preheat grill over a medium-hot flame (about 450°-500°).

2.  Place potato wedges in a microwave-safe bowl and microwave for 3 minutes on high.

3.  Combine olive oil and Penzey's Northwoods Seasoning (or your favorite mix of seasonings) a gallon-size zip-top bag. When potatoes are done, drop into bag, seal and toss to coat.

4.  Place potatoes on a well-oiled grill grate and cook for 5-7 minutes on each side or until browned, crispy and tender when pierced with a fork. Serve hot.

Summer Goals

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1.  With the exception of the NBC Nightly News (I ♥ me some Brian Williams) I won't turn on the television until 8pm.  I'm hoping this goal will lead to more creative/constructive time.  I have a DVR - might as well use it.

2.  Read more.  This will not be a problem . . . I am nothing if not a voracious reader of words.  Currently Reading: The Watchers by Jon Steele (strangely enough this book was recommended by a Facebook ad . . . hopefully it's good).  Next up on the docket: the latest Mortal Instruments book - City of Lost Souls by Cassandra Clare. If you have anything you think I should read, let me know - I'm always up for suggestions.

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3.  Write more.  I seem to have lost my mojo a while back.  Dedicated (but not the only time) once a week to write/brainstorm/contemplate my navel with varying degrees of success. I will be in the moment, and I will write. 

4.  Get moving.  At the gym.  At the park.  Down the block.  I will break a sweat 3-4 times a week.  I've written it down - so now I have to do it.


Do you have any summer goals?

Currently Reading

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Beef n Bean Tacos & Avocado Ranch Dressing

o.m.gee!

A spoonful of [avocado ranch dressing] makes the medicine go down.  You've been owned, Mary Poppins.  Sugar has nothing on my dressing.

It's all that, and a bag of chips.

All that was needed was tacos.  Crispy, crunchy, protein packed, cheesy - messy, yummy goodness.  I had everything I needed at home in my pantry (bonus for dinner being a pantry meal).  I added pinto beans to the mix to up the wow factor.

But lets be serious - I was simply looking for a vehicle to get the dressing into my mouth.  

Tacos make a great nutrient delivery system.  Everything you need/want all contained in a handy little shell.  Tacos are awesome.  It's like a law or something.

Avocado Ranch Dressing

Adapted from The Caffeinated Chronicles of a Supermom

Ingredients:

1 cup fat free Greek yogurt (I used Fage 0%) 

1/2 cup skim milk

1 packet Hidden Valley Ranch Dressing

1 ripe avocado, pitted, peeled and mashed

lime juice

Directions:

1.  Peel, pit and mash a ripe avocado in a bowl. Squirt a little lime juice on the mashed avocado to keep it from browning. Set aside.

2.  Measure out Greek yogurt and milk, put into separate bowl.  Add ranch dressing mix.  Combine until thoroughly mixed.

3.  Add in avocado, stir until blended.

4.  Put into air tight container and refrigerate for at least one hour before eating.

ratatouille

First - love this guy.

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Secondly, this recipe for "ratatouille" knocked my socks off.  Literally.  They flew across the room.  Okay, not really - but you get the picture.  

Third - this isn't really ratatouille . . . it's a cross between ratatouille/confit byaldi. This is a quick and dirty version of the ratatouille featured in, of all things, "Ratatouille."  I say quick and dirty because it bakes for an hour . . . not three.  And in case you're interested the version in the movie (a confit byaldi for those of you playing at home) was created by The French Laundry's Chef - Thomas Keller, and was featured in a NYTimes Dining & Wine section back in 2007.  

Someday I will tackle Thomas Keller's Confit Byaldi.  Until then - I will continue to make and gleefully  (and with much gusto) eat this version of ratatouille.  But until then I will continue to consume this dish at an alarming rate. Like multiple times a week. 

It's that good.

Ratatouille

Adapted from Jenn Cuisine

Ingredients:


1 zucchini, thinly sliced

1 summer squash, thinly sliced

1 tomato, thinly sliced

1 eggplant, thinly sliced
salt

1 tbsp EVOO

1 onion, finely chopped

1 to 1-1/2 ounces sherry

1/4 cup tomato paste

2 tbsp dried basil
salt, pepper, EVOO

Directions:

1. Lay slices of the zucchini, squash, eggplant, and tomatoes on a cookie sheet and sprinkle with salt.  Let sit for 20 minutes. Preheat oven to 350F.


2. In a small pan, heat EVOO and add onion; cook until translucent.  Add in tomato paste, herbs, salt, pepper, and sherry.  Cook for a couple minutes more, making sure everything is well mixed.

3. Spread tomato onion mixture into bottom of a shallow baking pan; layer vegetables on top creating rows.  Veggies should overlap leaving about 1/4 inch exposed.

4. Bake for an hour or until veggies are soft.  Drizzle with EVOO after removing from oven.

5.  Dig in!