Tuesday, June 17, 2014

Quick Breakfast Potatoes

On the weekends, there is nothing better than a nice diner breakfast. Until you get to the diner, and it is packed with all the other people who had that same thought. Now your quick meal turned into a 45 minute wait and your breakfast is trying to take over lunch territory. With this quick recipe, you can whip up diner quality breakfast potatoes in no time, right from your own kitchen. (I know your still in your PJs, don't worry, I won't tell)

To have enough to serve 5, you are going to need...

3 lbs red or baking potatoes
1 medium red pepper
1 medium yellow onion
4-5 cloves of garlic
4 tbsp salted butter
1/4 cup extra virgin olive oil
Salt, black pepper & cayenne pepper, to taste
Dash of paprika

Preheat your oven to 425F degrees. Start off by scrubbing your potatoes clean. I like to keep the skins on, so I make sure to get off any last traces of dirt from the farm. Dice the potatoes into 1/4" cubes. Next up, dice the pepper and onion to be evenly sized with the potatoes. We want everything to cook at the same time, so its important to keep everything relatively the same size. Finely mince the garlic and toss it in with the rest of your ingredients in a large bowl.

Add your oil and melted butter to the bowl and toss to evenly coat everything. Sprinkle on the salt, peppers and paprika. I like to go light on the salt here, you can always add more later on when they come out of the oven if you need to.

Arrange the potatoes in a single layer on a rimmed baking sheet. Bake for 35-40 minutes. After the first 20 minutes, give it a good toss. Once your potatoes are completely cooked through and soft, crank up the heat baby to get those potatoes nice and crispy for the last 10-15 minutes. 500F degrees should do the trick.

Give them a taste and you decide if you should add another sprinkle of salt or dash of peppers. Serve with a side of eggs, or serve on the side of eggs. Personally, I really like my potatoes to take front and center. Enjoy!

Friday, June 13, 2014

Pesto Chicken & Peppers Skewers

Many of you may remember from last year, but one of the highlights of my spring is when my CSA membership starts back up. If you aren't familiar with what a CSA is, check out this post: Golden Earthworm Organic Farm CSA

So its been two weeks already, and my refrigerator is filled to the brim with crispy and fresh greens from varieties of lettuce, spices and veggies. Today I chose to whip up a batch of my arugula pesto (see here for the full recipe: Arugula Pesto) and grill up some chicken skewers. So simple and delicious, a perfect week night meal.

To start off, get all of your ingredients together. To have enough to feed 5 people, you are going to need..

2 lbs chicken breast
2 red bell peppers
1 very large yellow onion
1 cup of my arugula pesto
Wood skewers

Clean off your peppers and cut into about 1 inch squares. Similarly, cut the onion into chunks about the same size of the peppers.

Prep the pesto according to the instructions I linked to above.

Next, cut your chicken cutlets into cubes. Try to cut them evenly so they will all cook at the same time.

Now for the assembly, I like to start and end with chicken and get all my veggies somewhere in between. How about chicken - pepper - onion - chicken - pepper - onion - chicken. Sounds like a good combo to me. Prep all of your skewers until your ingredients are gone. Now, with a basting brush, coat all sides, edges and crevices of each skewer with the pesto. Man these are going to be good.

Heat up the BBQ to medium high heat and arrange all of the skewers on the rack directly above the flames. If they don't all fit, keep them in the refrigerator and cook in batches. Cook for about 4-5 minutes on each side, being sure to rotate so all four sides of your chicken cube gets a nice BBQ char to it.

Once the chicken is cooked through, you can remove from BBQ and serve immediately with a fresh salad or some spring veggies. Enjoy!